8 ears Corn, shucked
1 tablespoon Olive Oil
1/2 cup crumbled Queso Fresco (fresh Mexican cheese) or Feta
1/4 to 1/2 teaspoon Cayenne pepper
2 Limes cut into wedges
Heat grill to medium-high. Brush the corn with the oil and sprinkle with ½ teaspoon salt. Grill, turning often, until tender and charred, 5 to 7 minutes.
Sprinkle the corn with the cheese and cayenne. Serve with the lime wedges.
1 Cup Sugar
1 Cup Fresh Lime Juice
Lime Slices for Garnish
In a small pan over medium heat combine the sugar and 1 cup of water. Cook until sugar is dissolved. Remove the syrup from the heat.
In a large pitcher combine syrup, lime juice and 4 cups of cold water. Garnish each glass with lime slices. Serve Cold.
140 Calories, 0 g Fat, 0 g Fiber, 0 g Protein, 37 g Carbohydrates, 1 mg Sodium
12 Cups Seedless Cubed Watermelon
2 Tbsp Honey
½ Cup Fresh Lime Juice
Watermelon Cubes for Garnish
In a blender, puree watermelon and honey in batches until smooth. Set a fine mesh sieve over a large bowl and strain, pressing gently to squeeze out juice. Discard pulp.
Put all ingredients into a pitcher and stir in lime juice. Garnish each glass with a watermelon. Serve ice cold.
118 Calories, 1 g Fat, 1 g Fiber, 2 g Protein, 30 g Carbohydrates, 4 mg Sodium
My mom used to make these cookies for Christmas with cherry and lime jello. This is a sugar cookie recipe with a box of Jell-O added into the mix. You can make them for any holiday such as Fourth of July using cherry and berry blue Jell-O for red, white and blue cookies. You can have fun with this recipe and change it out for whatever the occasion.
1/4 cup butter
1/2 cup vegetable shortening
1/2 cup sugar
1-3 oz pkg Jell-O
2 large eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
Cream the butter, shortening, sugar and Jell-O. Add the eggs and vanilla and beat on medium speed until well mixed. Sift the flour, salt and baking powder. On slow speed, add the dry mixture, adding a little at a time. Mix well.
The dough will be fairly soft, but not sticky. You don’t need to refrigerate the dough before rolling.
Pre-heat oven to 400°F.
Roll dough into 1″ to 1 1/4″ balls and then roll in a bowl with about 1/2 cup of granulated sugar in it, completely covering the exterior of the dough ball. Place on the pan about 2″ apart. Using a flat-bottomed glass press the dough to about a 3/8″ thickness.
Sprinkle the top with sugar. Bake the cookies for 6 – 8 minutes.