Monday’s can be fun – Anissa over at Our Chaotic Life hosts Recipe Swap Monday, Rachel from A Southern Fairy Tale hosts Mouthwatering Mondays, Mom2my9 at 11th Heaven hosts Homemaker Mondays, Felicia at Go Graham Go hosts Make Something Monday and Lisa over at Blessed With Grace hosts Tempt My Tummy Tuesday’s. Whew! Lots of fun stuff for the beginning of the week!

This week I’m keeping it simple again and only participating in Anissa’s Recipe Swap – things have been really hectic around here, especially having had Hovering Hubby home all week – I have some major catching up to do!

Since I was only able to partially participate in Ann’s VGNO Friday night (I still owe a visit to a lot of people…) I thought I’d post recipes to the food that I had in the ‘help yourself’ mode since I got to go out and eat at a real restaurant that night…well, if you can consider Red Lobster a ‘real’ restaurant…not many choices here in Small Town…I’ll take it! 😉

Herb Crab Salad


3 Tbsp.

chopped toasted almonds

1 to 2 Tbsp.

chopped parsley, Italian (flat-leaf) parsley, basil or cilantro

1 cup

purchased crab salad

Pumpernickel party bread


Stir almonds and parsley into purchased crab salad. Serve on pumpernickel party bread. Makes 4 to 6 servings.

Smoked-Salmon-Stuffed Eggs



small potato, peeled and cut into 1/2-inch pieces


hard-cooked eggs

2 tablespoons

mayonnaise or salad dressing

1 tablespoon

lemon juice

1/4 cup

finely chopped smoked salmon (about 1-1/2 ounces)

3 tablespoons

thinly sliced green onion


teaspoon salt


teaspoon ground white pepper


1. In a small saucepan, cover potato with water. Bring to boiling; reduce heat. Simmer for 10 to 12 minutes or until potato is very tender; drain. Set aside. Halve eggs and remove yolks. Set whites aside.

2. In a medium bowl, combine the cooked potato, egg yolks, mayonnaise, and lemon juice. Mash with a fork until well mixed. Stir in salmon, green onion, salt, and white pepper.

3. Spoon potato mixture into the egg white halves, mounding slightly. Cover and chill in the refrigerator for at least 2 hours or up to 24 hours. Makes 12 appetizer servings.

Lemon-Watermelon Bites


6 cups

seedless watermelon chunks

2 oz.

goat cheese (chevre)

1 Tbsp.

lemon-flavored olive oil or olive oil

Salt and pepper


Top 6 cups seedless watermelon chunks with goat cheese. Drizzle lemon-flavored olive oil or olive oil over all. Season to taste with salt and pepper. Makes 6 bites.

Sharp and Sweet Green Salad


1 recipe

Lime-Pepper Dressing, below

4 cups

torn butterhead (Boston or Bibb) lettuce

1 cup

fresh watercress sprigs

3/4 cup

fresh cilantro sprigs

1 small or 1/2 a large

cucumber, cut into bite-size sticks

1 to 2

baby bok choy, separated into leaves or 2 stalks bok choy, cut into bite-size sticks


kiwifruit, peeled, halved, and sliced or 1 cup sliced strawberries (optional)


Prepare Lime-Pepper Dressing*; set aside. Rinse lettuce, watercress, and cilantro in cold water; pat dry with paper towels. In a large bowl combine rinsed greens, cucumber, bok choy, and fruit. Drizzle with Lime-Pepper Dressing; toss to coat. Serve immediately. Makes 6 side-dish servings.

*Lime-pepper Dressing:

In screw-top jar combine 1/3 cup rice vinegar; half a fresh Anaheim (1/4 cup) or 1 jalapeño chile pepper, seeded and finely chopped; 3 tablespoons olive oil; and 1 teaspoon finely shredded lime peel. Add 1/2 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cover; shake well. Refrigerate until ready to use. Stir in 1 to 2 tablespoons chopped fresh herb (cilantro, basil, mint, or parsley) before serving.

Chocolate Cherry Stacked Cake


3/4 cup plus 1 tsp.

all-purpose flour

1/3 cup plus 1 tsp.

unsweetened cocoa powder

1 tsp.

baking powder

1/2 tsp.

baking soda

1/2 tsp.

ground cinnamon

1/4 tsp.


1/3 cup

unsalted butter, softened

3/4 cup




1 tsp.



cup sour cream

1 Recipe

Cherry or Chocolate Frosting, recipe below

1 Recipe

Chocolate-Dipped Cherries, recipe below (optional)


  1. Preheat the oven to 350 degrees F. Grease two 6×2-inch round cake pans or springform pans. Mix 1 teaspoon each flour and cocoa powder; dust pans. Set pans aside.
  1. In bowl combine 3/4 cup flour, 1/3 cup cocoa powder, baking powder, baking soda, cinnamon, and salt; set aside.
  1. In large bowl with electric mixer beat butter on medium to high for 30 seconds. Add sugar; beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and flour mixture. Pour batter in pans; spread evenly.
  1. Bake 22 to 26 minutes or until top springs back when lightly touched and edges begin to pull away from sides of pan. Cool in pans on wire rack 10 minutes. Remove from pans; cool on rack.
  1. Use serrated knife to horizontally cut cakes in half to make 4 layers total. Place bottom layer on plate; spread with 2/3 cup frosting. Repeat with layers. Place top layer on cake. Heap remaining frosting, swirling in peaks. Refrigerate. To serve, top with Chocolate-Dipped Cherries. Serves 8.
  1. Cherry Frosting: In chilled large mixing bowl combine one 8-ounce carton sour cream. 1 cup whipping cream (do not use ultra-pasteurized whipping cream), 1-1/2 cups powdered sugar, and 2 tablespoons maraschino cherry juice. Beat with chilled beaters on medium-high until fluffy, about 3 to 5 minutes.
  1. Chocolate Frosting: In a chilled large mixing bowl combine one 8-ounce carton sour cream, 1 cup whipping cream (do not use ultra-pasteurized whipping cream), 1-1/2 cups powdered sugar, and 1/4 cup sifted unsweetened cocoa powder. Beat with chilled beaters on medium-high until fluffy, about 3 to 5 minutes.
  1. Chocolate-Dipped Cherries: Drain 16 maraschino cherries with stems; pat dry with paper towels. In small microwave-safe bowl combine 1/2 cup semisweet chocolate pieces and 1 teaspoon shortening. Cook on 50 percent power (medium) 1-1/2 to 2 minutes or until melted, stirring once. Dip cherries in chocolate; place on waxed paper until set. Store, covered, up to 24 hours.
Want to enjoy some great recipes or have a recipe you would like to share? Hop on over to Anissa‘s place – she’s hosting this great event and anyone is welcome to participate. I always love to try new recipes, so this is a great opportunity to find some good ones!

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  1. Yum!! Love crab salad, watermelon, deviled eggs – ok – so I love everything you posted.
    Thanks for sharing these summery 🙂 recipes.

  2. You can keep your gross seafood (it's not you, I hate all seafood) but I'll take the cake. Please and thank you.

  3. Yummo! I need to get things unpacked around here so I can start COOKING!

  4. Wow lots of good recipes. I also like you posted others meme's. I really love the meme's. So I am going to check them out. I loved how you used the pictures too! Stopping by from Harriet's Comment Challenge.

  5. The only dubious one is the watermelon recipe which makes me want to try it even more!

  6. Very tasty looking blog you have here 😀 I'm going to have to try the Herb Crab Salad

  7. OMG, the cake, the crab stuff! Oh yummy!!!!!!!!!!!!!

    Why is hubby always home??? Tell him to get a real job! LOL

    Justine 😮 )

  8. I want you to know that I haven't had lunch yet and this post seriously just pushed me over the edge. Ah! I just may have to shut the computer down now. 🙂

    Wonderful recommendations AND pictures.


  9. isn't it amazing how far behind we get when our hubby's are home?!?!? the food looks delish, thanks dear!

  10. Missed you on Friday (VGNO). The food's always great here! Now I'm hungry again.

    I have a brand new blog. check it out

Comments are closed.