Texas Caviar Dip

Texas Caviar

This is one of my go-to recipes for entertaining, pot luck dinners or easy dinners at home. It is great with tortilla and pita chips or on top of a chicken fajita salad or tacos. And, it is a cold dip so it is so refreshing in the summer!

Most traditional Texas Caviar recipes include black eyed peas, but I prefer the taste of black beans so this version has a little more of a Tex-Mex kick!


  • 1 can Rotel (mild or hot)
  • 1 can strained black beans
  • 1 can of corn
  • 1 finely chopped jalapeno
  • 1 chopped avocado
  • The juice of one lime
  • 1/3 cup of chopped cilantro
  • 1/3 cup of finely chopped red onion
  • 3 tablespoons Italian dressing


So easy: mix everything together and refrigerate! Since the dip is so easy to make I love making homemade tortilla chips to go with it! No real “cooking” required!


The Pioneer Woman’s “Knock You Naked” Brownies

That’s right. These brownies are that good!! I enjoyed one [maybe two; okay three] of these at a friend’s house last week and I was hooked! They are just the right amount of gooey, chocolate-y, nutty and sweet. The brownie base is packaged German Chocolate cake mix with evaporated milk, butter and nuts with a layer of ooey carmels and chocolate chips in between the layers of brownie batter.

I topped my brownie with some ice cold vanilla ice cream and was in heaven! Here is the recipe from The Pinoneer Woman. Enjoy!!


  • 1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
  • 1 cup Finely Chopped Pecans
  • 1/3 cup Evaporated Milk
  • 1/2 cup Evaporated Milk (additional)
  • 1/2 cup Butter, Melted
  • 60 whole Caramels, Unwrapped
  • 1/3 cup Semi-Sweet Chocolate Chips
  • 1/4 cup Powdered Sugar

Preparation Instructions

Preheat oven to 350 degrees.

In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.

Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.

*Adapted from the classic “Knock You Naked Brownies” recipe, based on a dessert at the Salt Creek Steakhouse in Breckenridge. These brownies don’t really knock you naked…but almost.