Aunt Sue’s Salsa


“Those who desire to give up freedom in order to gain security will not have, nor do they deserve, either one.” –Benjamin Franklin

This is one of our favorite summer salsas.  It’s so good!


  • 2 ripe avocados
  • 2 tomatoes
  • Bunch of Cilantro
  • 1 can corn
  • 1 can black beans
  • Good Seasons dry mix
  • Cut up the following:
  • 2 ripe avocados
  • 2 tomatoes
  • Chop: One bunch of cilantro


  • 1 can of corn, drained
  • 1 can black beans, rinsed, drained
  • Bunch of cilantro, chopped up fine

Mix Good Seasons dry mix according to package directions.  Pour over ingredients.  Gently toss and coat.  Serve with chips.


Lemonade Stand Pie


“But a Constitution of Government once changed from Freedom, can never be restored. Liberty, once lost, is lost forever.” – John Adams

We used to make this recipe in the summertime in Florida and serve it out by our pool.  Everyone loved this recipe.

Prep Time: 15 mins  Freezing Time: 4 hours  Makes 8 servings.

  • 1/3 cup Country Time Lemonade Flavor Drink Mix or Country Time Lem’n Berry Sippers Drink Mix, any flavor
  • 1/2 cup water
  • 1 pint vanilla ice cream (2 cups), softened
  • 1 tub (8 oz) Cool Whip Whipped Topping, thawed
  • 1 prepared graham cracker crumb crust (6 oz or 9 inch)

Stir drink mix and water until dissolved.  Beat lemonade mixture and ice cream in large bowl with electric mixer on low speed until well blended.  Gently stir in whipped topping until smooth.  Freeze until mixture will mound, if necessary.  Spoon into crust.  Freeze 4 hours or overnight until firm.  Let stand at room temperature 15 minutes or until pie can be cut easily.  Garnish with lemon slices, if desired.  Store leftover pie in freezer.

Summer Limeade




“To you who are parents, I say, show love to your children. You know you love them, but make certain they know it as well. They are so precious. Let them know. Call upon our Heavenly Father for help as you care for their needs each day and as you deal with the challenges which inevitably come with parenthood. You need more than your own wisdom in rearing them.” –Thomas S. Monson


In a blender place: 1 can frozen limeade, 1/2 can sprite, 2 cups frozen strawberries, and the pulp of two limes.  Blend it up and drink it down.

Mexican Bean Salad

Did you ever stop to think, and forget to start again?  –A. A. Milne


  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (10 ounce) package frozen corn kernels
  • 1 red onion, chopped
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lemon juice
  • 2 tablespoons white sugar
  • 1 tablespoon salt
  • 1 clove crushed garlic
  • 1/4 cup chopped fresh cilantro
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground black pepper
  • 1 dash hot pepper sauce
  • 1/2 teaspoon chili powder


  1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
  3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Baby Red Potato Salad

“If you can change your mind, you can change your life.” –William James

I found this great recipe at:

  • 4 cups baby red potatoes, cut in small pieces
  • 1/2 cup green bell pepper, finely diced
  • 1/4 cup red onion, finely diced
  • 3 scallions, diced
  • 1 tsp dijon mustard
  • 1 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp reduced fat mayonnaise
  • salt and fresh pepper

Boil potatoes in salted water until soft, approx 10 minutes. Drain and let cool.

While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.

Quick Southern-Style Baked Beans

“Insanity is doing the same thing, over and over again, but expecting different results.”

This recipe and photo are from
recipe by Pam Anderson

Serves up to 18

  • 8 slices bacon, halved
  • 1 medium onion, cut into small dice
  • 1/2 medium green pepper, cut into small dice
  • 3 large cans (28 ounces each) pork and beans
  • 3/4 cup barbecue sauce
  • 1/2 cup brown sugar
  • 1/4 cup distilled or cider vinegar
  • 2 teaspoons dry mustard or 2 tablespoons Dijon

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Three-Bean Salad with Chickpeas and Kidney Beans


“A childhood without books – that would be no childhood. That would be like being shut out from the enchanted place where you can go and find the rarest kind of joy.” –Astrid Lindgren

  • 1 cup red kidney beans
  • 1 cup white kidney beans
  • 1 cup chick peas
  • 3/4 cup finely chopped onion or scallions
  • 1/2 tsp finely chopped garlic
  • 2 TBSP finely chopped parsley
  • 1 small green pepper, seeded and coarsely chopped
  • 1 tsp. salt
  • freshly ground pepper
  • 3 TBSP wine vinegar
  • 1/2 cup olive oil


  • Drain beans of all of their canning liquids, wash them thoroughly under cold running water, drain again, and pat dry with paper towels.

  • In a large bowl, combine the beans, the chopped onion, garlic, parsley, and chopped green pepper.

  • Add the salt, a few grindings of pepper and the wine vinegar. Toss gently with a large spoon. Pour in the olive oil and toss again. This salad will be greatly improved if it is allowed to rest for at least an hour before serving.

Three Bean Salad with Green Yellow and Red Beans

“So, please, oh please, we beg, we pray, go throw your TV set away, and in its place you can install, a lovely bookcase on the wall.” –Roald Dahl

  • 1 can (15 to 16 ounces) cut green beans, drained
  • 1 can (15 to 16 ounces) cut yellow beans, drained
  • 1 can (about 16 ounces) red kidney beans, drained
  • 1/4 cup chopped green bell pepper
  • 1 cup sliced purple onion
  • 1/2 cup cider vinegar
  • 1/3 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1 teaspoon celery seed
  • 1 teaspoon salt
  • 1 teaspoon pepper
  1. Rinse beans; drain.
  2. Combine beans, green pepper, and sliced onion.
  3. Whisk together remaining ingredients in a small saucepan on the stove.
  4. Heat until sugar melts.
  5. Pour over bean mixture.
  6. Toss three bean salad well and chill for at least 24 hours, stirring occasionally

Lemon Chicken with Thyme

A large income is the best recipe for happiness I ever heard of.  –Jane Austen

I got this recipe from my friend Julie, who had it at her son’s wedding.  We grilled this for our 4th of July barbecue and it turned out so moist and delicious!

  • 1/4 cup olive oil
  • 3/4 cup fresh lemon juice (about 4 lemons)
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh black pepper
  • 1 Tablespoon minced fresh thyme leaves (or 1/2 teaspoon dried)
  • 2 lbs (or slightly more, if needed) boneless chicken breast

Whisk together oil, lemon juice, salt, pepper and thyme.  Pour over the chicken, either in a non-reactive bowl or a zip-top bag and marinate in the fridge for 6 hours or overnight.