Diva Tasting: SUMMER MENU….


Really Good Egg Salad Main


  • 6 Hard-Boiled Eggs, Peeled
  • 1/2 Cup Diced Celery
  • 1/4 Cup Diced Onion (optional)
  • 2 Teaspoons Prepared Yellow Mustard
  • 1/4 Cup Mayonnaise
  • 1/4 Teaspoon Sea Salt
  • 1/8 Teaspoon Ground Black Pepper


  1. In a medium bowl, chop or mash eggs to desired consistency with a fork.
  2. Mix in remaining ingredients and stir until well combined. Serve immediately or refrigerate until ready to serve. Serve with pita bread or favorite crackers.

Summer Slaw


  • 1 (16-ounce) Package Shredded Coleslaw Mix

  • 1 Cup Mayonnaise

  • 3 Tablespoons Italian Dressing
  • 2 Tablespoons Pineapple Juice From The Can

  • 1 Can Pineapple Chunks Drained; Juice Juice Reserved


  1. Place coleslaw mix a large bowl.
  2. In a small bowl, whisk together Italian dressing, mayonnaise and pineapple juice; pour over coleslaw mixture, tossing to coat completely. Refrigerate until used.

Cannoli Parfaits Dessert


  • 1 Cup Ricotta Cheese
  • 1/2 Cup Sour Cream
  • 1/4 Cup Confectioners’ Sugar
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Almond Extract
  • 1 Cup Short Bread Cookie Crumbs
  • 1/2 Stick Butter, Melted
  • 1/4 Cup Canned Peach Slices, Drained And Chopped


  1. Stir together ricotta cheese, sour cream, confectioners’ sugar, and vanilla and almond extracts in a bowl until smooth.
  2. Pulse about 20 Cookies until 1 cup; Mix short bread cookie crumbs and melted butter together in a separate bowl. (1/4 Cup Short Bread Cookie Crumbs For Garnish)
  3. Spoon about 1/4 of the short bread cookie crumbs mixture into 2 wine or parfait glasses.
  4. Layer about 1/4 the cheese mixture on top, then repeat the layers with the remaining cracker crumbs and ricotta cheese.
  5. Top with chopped peaches and grated chocolate. Chill until ready to serve.

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