Issue link: https://www.cominghomemag.com/i/1535518
8 eggs ½ tsp yellow mustard ¼ cup mayonnaise 2 tsp dill pickle juice ¼ tsp salt ⅛ tsp black pepper ⅛ tsp garlic powder 2 baby dill pickles, finely diced 4 slices bacon, cooked & crumbled paprika (to taste) Peach & Corn Salad SERVES 8 2/3 cup butter, softened 1 cup packed brown sugar 1/3 cup corn syrup 1 tsp vanilla extract 4 cups quick-cooking oats 2 cups milk chocolate chips 2/3 cup chunky peanut butter 2 king-size toffee candy bars, cut into small pieces 1. Place the eggs in a medium pot and cover with cold water. Bring to a boil, cover, and remove from heat. Let eggs sit in the water for 9-12 minutes. 2. Drain water and immediately run cold water over eggs until cooled. Peel eggshells, then cut the eggs in half lengthwise. 3. Remove the yolks and transfer to a mixing bowl. Arrange the egg-white halves on a platter and set aside. 4. Using a fork, mash the yolks to a fine crumble. Add mustard, mayonnaise, pickle juice, salt, pepper, garlic powder, and dill pickles, and mix until creamy. 5. Spoon a generous teaspoon of the egg mixture into each egg-white half. Top with bacon bits and paprika. 1. Cook corn and remove kernels from the cob. 2. Add corn to a large bowl and mix in the remaining ingredients, seasoning to taste. 3. Chill in the refrigerator for 1 hour and serve. 4 cobs corn 2 ripe peaches, diced 1 tomato, diced 1 can chickpeas, drained ½ white onion, diced 1 cup cilantro, chopped ¼ cup ripe-peach balsamic vinegar salt (to taste) pepper (to taste) cayenne (optional) 1. Preheat oven to 350°F. 2. Combine butter and brown sugar in a large bowl. Mix in corn syrup and vanilla. Stir in the oats. 3. Press mixture into a greased 9x13 baking pan. Bake for 12-15 minutes, until golden-brown around the edges. Let cool completely on a wire rack. 4. Meanwhile, melt the chocolate chips and peanut butter in a saucepan, stirring until well-blended. 5. Remove from heat and spread the mixture over the cooled bars. 6. Sprinkle the candy bar pieces on top and chill bars in the refrigerator overnight. 7. Remove from refrigerator, place bars on a cutting board, wait 30 minutes, and cut into 1½-inch squares. Dill Pickle Deviled Eggs MAKES 16 Chocolate Toffee Oatmeal Bars MAKES 24