Dill Chicken Salad Stuffed Cucumbers

  I am soooo in love with the Stuffed Cucumbers at the State Fair.  But for $8, I knew I could make something just as good, if not better, for a fourth of the price!!!!!

  Ok, so the photo is ugly, but y’all, this chicken salad was beyond AMAZING inside those crisp garden cucs! YUMMO

Dill Chicken Salad Stuffed Cucumbers

{click title to print}

Dill Chicken Salad Stuffed Cucs


  • 4 whole Chicken Breasts, Cooked, Seasoned And Diced
  • 1 whole Onion, Finely Diced
  • 3 Tablespoons Dill
  • 1 cup Mayonnaise
  • Salt And Pepper, to taste
  • Garlic Powder, To Taste
  • 4 whole Cucumbers, Halved With Seeds Scooped Out

Preparation Instructions

Place cooked, cubed, cooled chicken in a large bowl, mix with onion, mayo, dill and seasonings.
Peel, cut in half and scoop out seeds of each cucumber then fill with cold chicken salad.
Serve with sliced garden tomatoes for a delicious summer time supper!

QUICK! Make this before summer is over!  Winking smile

Hugs, T


BBQ Macaroni Salad

  This recipe comes from Aunt Lucy. Anything you see from her, just know, is going to be amazing!  She is one of the best cooks I know!!!!!!

Check out this delicious Pasta Salad, I have never tasted anything like it…..

Creamy BBQ coated macaroni and savory cheddar cheese meet crunchy veggies in this great side dish!

BBQ Macaroni Salad

{click title for easy printable}

BBQ Macaroni Salad


  • 1 pound Macaroni, Half White, Half Wheat
  • 1 whole Red Pepper, Seeded And Chopped Finely
  • 1 stalk Celery, Chopped Fine
  • ½ cups Cubed Cucumber
  • ½ cups Fine Carrot Shreds
  • 2 Tablespoons Green Onion
  • 4 Tablespoons Purple Onion, Finely Chopped
  • 2 Tablespoons Cider Vinegar
  • 1 teaspoon Hot Sauce
  • ⅛ teaspoons Garlic Powder
  • 1 cup Mayonnaise
  • ½ cups BBQ Sauce
  • Pepper
  • Pinch Of Chili Powder If You Like Heat
  • ½ cups Sharp Cheddar Cheese, Finely Cubed

Preparation Instructions

Boil noodles to al dente, rinse in cold water and drain. In a large bowl mix mayo, BBQ sauce, seasonings, hot sauce and cider vinegar. Add in drained noodles and all your chopped veggies and cheese.
Stir well to combine and refrigerate for 4 hours. 

Enjoy!  Perfect for your next picnic……

Basil Tomato Mozzarella Melts

My Aunt Gena introduced us to these KILLER sandwiches last summer, which she learned from her oh-so clever, East Coast daughter in law, Karena.  Supper time was rapidly approaching, and I knew I wanted to do something with basil…this was the OBVIOUS winner!

  It’s like Summer in a Sammich people.    Seriously.

How do you like my oh-so technical term: “Sammich”?

  It is defined in the urban dictionary as: 

1. slang for sandwich, used in the case of an extremely good sandwich

Yup, this is a Sammich alright.  YUMMO.

Basil Tomato Mozzarella Melts

(click for printable)



  • 8 pieces Whole Wheat Bread
  • 6 Tablespoons Butter (soft)
  • 4 slices Of A Real Mozzarella Cheese Ball
  • 12 whole Basil Leaves
  • 1 whole Large Tomato, We Like Big Beef From The Garden
  • Kosher salt

Spread 8 pieces out on a baking sheet. Butter 4 of the 8 pieces of bread. Slice Mozzarella cheese and lay on the 4 non butter pieces of bread. Broil for 1-2 minutes, watching closely.
Pull from oven, add a thick slice of tomato, salt to taste, and add a single layer of basil leaves to each sandwich.
Dig in!


Congratulations, Summer has officially just arrived in your mouth.



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Gooseberry  Patch

Florida Bound & BLT Chicken Salad with Homemade Dressing

  Guess what?! I get to go to Florida and meet my preemie miracle identical twin nephews, Colby and Brayden!  Brayden is home already, but please pray Colby can come home while I am there so I can be the most help to Chad and Lauren!  He is still having a bit of trouble and hasn’t been released yet.  God is so good to have blessed my brother and sis in law with such healthy baby boys. The NICU nurses said it was such a nice change to take care of healthy babies that just happened to be early.  (They were born at 32 weeks on Mother’s Day!)

  I  can’t wait to get my hands on the little Monkeys!  Pray I will be ok without my own little ones though, this will be the first time and the longest time I have ever been away from them.  Makes my heart hurt just THINKING about it!

 Oh and while you are praying anyhow, say a prayer for Dale.  He does such a great job managing the kids, the house and the cooking, but let’s all pray he has an extra great week with extra obedient kiddos! 🙂

  Anyhow, on to the food part of this post.  You how there are just some recipes that HAVE to be made year after year during a certain season?  We have a collection of salads we make each and every summer, despite my love of new recipes!  🙂   This, is one of them……

BLT Chicken Salad with Homemade Dressing

click title for easy printable



  • 10 cups Torn Leaf Lettuce (more Or Less Per Your Taste And Crowd Size)
  • 10 ounces, weight Grape Tomatoes, Halved
  • 8 whole Hard-boiled Eggs, Sliced
  • 12 strips Of Bacon, cooked and crumbled
  • 4 whole Grilled Chicken Breasts, Sliced


  • 1 cup Miracle Whip Or Mayonnaise
  • 8 Tablespoons Of Your Favorite BBQ Sauce
  • 4 Tablespoons Very Finely Chopped Onion
  • 2 Tablespoons Lemon Juice
  • 1 teaspoon Black Pepper

Make dressing ahead of time and chill. Mix salad ingredients per the proportions you want, based on your crowd size, and top individual salads with dressing before serving.


  I’ll tell you all about my trip when I get back home!!!!!!!!


Southwest Chicken Chop Salad

  Have you ever paid Lauren, of Lauren’s Latest a visit? She has some reallyreally fantastic recipes, and she does NOT help my new recipe obsession. I am Oh-so glad my friend, Joy sent me the link.  I promptly printed off and knew I had to make it! 

Mmmm!  Voted the NEW number 1 best summer salad at our house.  That vote includes all of my 4 little Fergusons!

  I made a few changes, but you can go see her original here.

Southwest Chicken Chop Salad

adapted from Lauren’s Latest


4 cups diced chicken
1 red or yellow pepper, diced
1 can black beans, rinsed and drained
1 can sweet yellow corn drained
1 10 oz box cherry tomatoes, sliced in half
6 green onions, sliced
1 large romaine heart, washed and chopped
1 head of curly leaf lettuce, washed and chopped
1 bunch cilantro, snipped
3 just under ripe avocados, diced
1 cup Mexican cheese shreds

4 cups crushed “Hint Of Lime” Tortilla chips (don’t skip the lime ones, it MAKES it!)

For the dressing:
1 cup mayonnaise or miracle whip
1 cup sour cream
1 tablespoon ranch seasoning
1 tablespoon taco seasoning
2 drops of doTERRA lime oil (or 2 T. lime juice if you don’t have your oils yet) 🙂
Splash of milk until dressing consistency
salt & pepper, to taste

Chop chop chop all the separate ingredients.

  In a medium bowl, mix diced pepper, beans, corn, tomato halves, green onions and snipped cilantro.

   Store washed lettuce separately, and only chop what you think you’ll need for one meal, otherwise, the knife causes the lettuce to brown quickly!

In a small bowl, stir all dressing ingredients together until smooth. Refrigerate until serving time. 

  Just before supper, in a large serving bowl, mix together enough salad ingredients: lettuce and that great pico you  made, along with some Mexican cheese, all per your taste.  Toss with dressing, crushed tortilla chips and cubed avocado. 

  IMG_6749 text

  We ate on this for a couple of suppers and I had it every day for lunch, I loved it THAT much! By keeping your ingredients separate until right before serving each time, you are able to keep it longer!

  I seriously could make this all over again and eat it every day for lunch, it is SO fresh and good! And that dressing?  To DIE for!

Thanks Lauren, for another great “Keeper”!

Hugs, T