Hi, faithful readers, whoever you are. I’m tired of trying to figure out WordPress all the time so I’m going to be moving all my posts over to the Blogspot site. I’ve been mirroring them here.
So if you want today’s post with working links and everything, check here: http://jaletaclegg.blogspot.com/
Summer is here and the temperatures are finally feeling like summer. Time for cold salads and picnics and lots of chilling in front of the AC. Most of my favorite summer dishes are simple like this one:
Buy a big watermelon that sounds hollow when you thump it. Chop it up and serve it. Refrigerate it if you like it cold.
Or this one:
Buy some really nice looking berries. Wash them and serve them nice and cold.
My kids nibble of fresh fruits and veggies all summer. Most need nothing fancier than ranch dressing or maybe some snort (whipped topping in a can). I really don’t cook that much in the summer. This salad was what we served for dinner tonight. Quick and easy and tasty.
1 12 oz package of Krab meat, or crab meat if you’re rich or live on the coast
1/4 sweet onion, finely chopped
2 ribs celery, chopped small
1/3 c. red bell pepper, chopped
2/3 c. mayonnaise
2 T. lemon juice
1/2 t. ground black pepper
1 t. paprika
salt to taste
Use a fork to break the krab meat into small pieces. Mix everything together. Cover and refrigerate for at least an hour. Serve with crackers or rolls.
Just in case someone calls about it, I’m not affiliated in any way with JK Rowling or her book series. I just liked the idea of creating a mini-Hogwarts university course for my children. I’ve been posting recipes for the last few weeks from this. These cherry tarts are the last I’ve got for this particular theme. They are luscious and rich and creamy and I really really REALLY want some right now but I don’t want to make them even though they are easy. I’m just that lazy today.
Hogwarts Cherry Tarts
4 c. powdered sugar
2 c. cookie crumbs (vanilla wafers or chocolate sandwich cookies, smashed and smooshed into crumbs)
1/2 c. cocoa
1/4 c. milk
1/3 c. cream cheese
1 t. vanilla
1/4 t. almond extract
1/2 c. candied cherries, cut up
Mix 2 c. powdered sugar, cookie crumbs, and cocoa. Sprinkle milk over and stir just until it holds together. Press crust mixture into paper lined miniature muffin pans, it should make about 24. Beat cream cheese with vanilla and almond extract. Gradually add the other 2 c. of powdered sugar. Beat well. Stir in cherries. Spoon into the shells. Chill until firm.
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