Beat the heat with these easy summer recipes


Deviled egg salad

  1. Boil 8 eggs for 10 minutes on medium heat.
  2. Peel the eggs and put them in a bowl, mash them into a paste.
  3. Add ⅓ cup mayo, ¼ cup mustard, 2 tbsp pickle juice, 1 tbsp horseradish, ¼ cup chili powder, Then caeyan powder, paprika, chives, parsley, italian seasoning to your liking and a pinch of cinnamon.
  4. Mix together with a hand mixer.
  5. Chill and enjoy.

Broken glass Jell-o salad 

  1. Make cherry,orange,lemon,lime,blue raspberry,grape and watermelon jello as each box directs.
  2. When the jello mixes are set cut them up into bite sized pieces.
  3. On the stove bring pineapple juice to a boil and add unflavored gelatin. 
  4. Whisk whipped topping into the pineapple mixture and then put it in a large serving bowl.
  5. Add in the jello cubes into the mixture carefully.
  6. Put into a bundt pan jello mold.
  7. Chill for 2 hours at least and enjoy.

Pico de gallo

  1. 6 plum tomatoes, chopped
  2. 1 small onion, finely chopped
  3. 1/2 cup chopped fresh cilantro
  4. 1 to 2 jalapeno pepper, seeded and finely chopped
  5. 3 tablespoons lime juice (about 1 lime)
  6. 1 tablespoon cilantro stems, finely chopped
  7. 1 garlic clove, minced
  8. 1/4 teaspoon salt
  9. Combine all ingredients in a large serving bowl and serve with chips or with tacos. 

Violet Lemonade

  1. Pick violets from the yard and wash them thoroughly
  2. Place them in a glass mason jar
  3. Boil enough water to cover the violets 
  4. Let steep and strain the tea so your petals are separate
  5. Make lemonade 
  6. Mix the two together and serve over ice.

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