Come & share your SUMMER RECIPES!

[mommytotwo]

Summer is here!!!

Come, and share your favorite grilling recipes, salad recipes, picnic recipes, drink recipes

......

Feel free to also post any summer tips you may have.

Have a great summer everyone!!!

 

[Mau Loa Disney]

Oh, love summer...We made corn salad for Memorial Day and I could of sat and ate the whole bowl...mmmm good

CORN SALAD
2 cans corn, drained
1 cup bell pepper, chopped
1 medium red onion, chopped
1 cup mayo
Bacon Bits (2 bags)
Mix and refrigerate

When ready to serve:
Mix salad with 2 cups shredded cheese and 1 bag chili/cheese Fritos (crushed a little)

** I always half the recipe because it makes a big bowl

 

[LoriABil]

Subbing!

And I have a great one for potlucks/picnics/cookouts that is easy to make!

Strawberry Shortcake Trifle

Ingredients
2 quarts(+) Fresh Strawberries, cleaned and hulled
Sugar (about 2-3 Tbsp)
1 box Instant Vanilla pudding (prepared)
1 pound cake (can be store-bought or home made)
Orange Juice (just a bit, maybe 4 oz?)
1 (12oz) tub Cool Whip
Fresh strawberries for garnish, if desired

Thinly slice strawberries and put into bowl. Drizzle with sugar and set aside, stirring occasionally.

Meanwhile, make vanilla pudding and chill until set per directions. Cut pound cake into bite size pieces. In glass serving bowl, layer pound cake, then drizzle with orange juice. Add pudding, strawberries and Cool Whip. Repeat, using about 1/4-1/3 of each one in each layer. Garnish with whole strawberries and piped whipped topping, if desired.

*This is also pretty in individual serving bowls or goblets.
*Angel Food Cake can be substituted for pound cake.

 

[mhsjax]

Oh, love summer...We made corn salad for Memorial Day and I could of sat and ate the whole bowl...mmmm good

CORN SALAD
2 cans corn, drained
1 cup bell pepper, chopped
1 medium red onion, chopped
1 cup mayo
Bacon Bits (2 bags)
Mix and refrigerate

When ready to serve:
Mix salad with 2 cups shredded cheese and 1 bag chili/cheese Fritos (crushed a little)

** I always half the recipe because it makes a big bowl

OMG. there is no way I could ever make that. I would sit there and eat the whole bowl. lol Sound really yummy.

 

[WhateverLolaWants]

Slightly time-consuming, but so worth it. I usually double this recipe.

S'more Cookie Bars

Ingredients:

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king-sized milk chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Directions:

Preheat oven to 350°F. Grease an 8-inch square baking pan. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together). Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Makes 16 cookie bars.

For a picture, check it out here http://community.livejournal.com/bakebakebake/1679193.html#cutid1

 

[Cinerbelle]

Balsamic Black Bean Salsa

*Serves 6-8 as an appetizer

1 (15 ounce) can black beans, drained and rinsed well
1 (15 ounce) can whole kernel corn, drained well
½ medium onion finely diced (about 1/3 cup)
½ cup finely chopped fresh cilantro
1 (7 oz.) can salsa verde (I used Herdez brand)
Juice of 1 lime
½ teaspoon cumin
¼ cup balsamic vinegar
Salt and pepper to taste

Mix all of the ingredients together in a medium bowl and cover with plastic wrap. Let the salsa marinate for a few hours (or overnight before serving). Drain most of the liquid from the salsa before serving. Serve with tortilla chips.

 

[natenapril]

Oh, love summer...We made corn salad for Memorial Day and I could of sat and ate the whole bowl...mmmm good

CORN SALAD
2 cans corn, drained
1 cup bell pepper, chopped
1 medium red onion, chopped
1 cup mayo
Bacon Bits (2 bags)
Mix and refrigerate

When ready to serve:
Mix salad with 2 cups shredded cheese and 1 bag chili/cheese Fritos (crushed a little)

** I always half the recipe because it makes a big bowl

I'm going to give this one a try tomorrow! THanks

 

[lucas]

Hi mommytotwo!

This is a Rachael Ray recipe. Very delish. The dressing part is just so good. The salad is even better the next day!

*Note: I just use some regular celery and chop it up and I use canned drained corn instead of frozen.

CELERY SUCCOTASH SALAD

2 tablespoons Dijon mustard
2 tablespoons honey, a healthy drizzle
1/2 lemon, juiced
2 tablespoons red wine vinegar, eyeball it
1/3 cup extra-virgin olive oil, eyeball it
Salt and pepper
1 whole celery heart, thinly sliced
1/2 cup shredded carrots
1 (10-ounce box) frozen corn kernels
1 (15-ounce) can chick peas, drained
1/2 red bell pepper, chopped
1/2 small to medium red onion, chopped
2 tablespoons chopped fresh thyme leaves

In a medium bowl, combine the mustard, honey, lemon juice, and vinegar then whisk in extra-virgin olive oil and season the dressing with salt and pepper. Add the celery, carrots, corn, chick peas, peppers, onions, and thyme. Toss to combine the salad and adjust salt and pepper, to taste.

 

[JustKryssi]

Subscribing to this thread too!

Here's one of my faves. For those not familiar with it, my daughter used to call it "salsa soup" when she was little because it's served cold.


Gazpacho

2 cucumbers, diced
3 large tomatoes, diced
1 red pepper, chopped
1 green pepper, chopped
1 red onion, chopped
3 garlic cloves, minced
1/4 cup red wine vinegar
2 1/2 cups Spicy V-8 juice
Salt
Pepper
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
Juice of 1 lime
Tabasco - Jalapeno or Regular (optional)

Directions

In large glass or wood bowl combine vegetables. Add remaining ingredients and mix well. Add half the mixture to a food processor and blend until smooth. Combine puree with original mixture.

Chill for 4 hours and serve. You may add some Tabasco if you like it spicier. I serve this with a spoon full of sour cream dolloped on top or sometimes I crumble some queso fresco or manchego cheese on it. Whatever I have on hand!

 

[ahutton]

Black Bean Hummus
* 2 15-ounce cans black beans, rinsed, drained
* 3/4 cup tahini (sesame seed paste)*
* 1/4 cup fresh lemon juice
* 1/4 cup (packed) chopped fresh cilantro
* 4 green onions, sliced
* 2 tablespoons olive oil
* 2 large garlic cloves, minced
* 1 teaspoon ground cumin
* 1/2 teaspoon cayenne pepper
* Pita bread rounds, cut into triangles or pita chips
Combine everything except the pita in a food processor and process until smooth. Salt and Pepper to taste.

This one I saw today on Giada at Home - I'm making it next weekend:
Ingredients
Salad:

* 3 tablespoons olive oil
* 1 onion, diced
* 1 tablespoon kosher salt
* 2 1/2 teaspoons smoked paprika
* 1/2 teaspoon cayenne pepper, optional
* 4 ears corn, kernels removed or 2 cups frozen and thawed corn kernels
* 1 dried bay leaf
* 3/4 cup chicken broth
* 2 (15-ounce) cans black beans, rinsed and drained
* 2 tomatoes, chopped
* 6 ounces jicama, peeled and diced into 1/4-inch pieces (about 1 cup)
* 1/4 cup chopped fresh cilantro leaves

Dressing:

* 2 tablespoons lemon juice
* 2 tablespoons lime juice
* 3 tablespoons agave nectar or 2 tablespoons maple syrup
* 2 tablespoons lemon zest
* 2 tablespoons lime zest
* 1/4 cup extra-virgin olive oil
* Kosher salt and freshly ground black pepper

Directions

Salad: In a large skillet, heat the oil over medium-high heat. Add the onion, salt, smoked paprika, and cayenne pepper, if using. Cook for 6 to 8 minutes until soft. Add the corn kernels and bay leaf. Cook, stirring constantly, for 2 minutes. Add the broth and black beans. Bring the mixture to a boil, reduce the heat and simmer for 4 minutes. Add the tomatoes and jicama and stir until warmed through, about 1 minute. Remove the pan from the heat.

Dressing: In a small bowl, combine the lemon juice, lime juice, agave nectar (or maple syrup, if using), lemon zest, and lime zest. Whisk in the olive oil until the mixture is smooth. Season with salt and pepper, to taste.

Remove the bay leaf and put the salad in a serving bowl. Pour the dressing over the salad and mix well. Season with salt and pepper, to taste. Garnish with chopped cilantro and serve warm or at room temperature.

 

[ORMom2Four]

This drink is perfect on a hot day!

Aunt Frances' Lemonade

5 lemons
5 limes
5 oranges
3 quarts water
1-1/2 to 2 cups sugar

Squeeze the juice from four of the lemons, limes and oranges; pour into a gallon container.

Add water and sugar; mix well. Store in the refrigerator.

 

[mommytotwo]

Hi Lucas. Thank you everyone for sharing such yummy, and refreshing recipes. Keep them coming!

Mandarin Orange Cake-

1 (18.25 ounce) package yellow cake mix
4 eggs
1 cup vegetable oil
1 (11 ounce) can mandarin orange segments 1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant vanilla pudding mix


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.

 

[lukenick1]

:

 

[TimeforMe]

Hi Lucas. Thank you everyone for sharing such yummy, and refreshing recipes. Keep them coming!

Mandarin Orange Cake-

1 (18.25 ounce) package yellow cake mix
4 eggs
1 cup vegetable oil
1 (11 ounce) can mandarin orange segments 1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant vanilla pudding mix


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.

Yum--this one sounds delish.

I've been on a shrimp salad kick:

1 lb cooked shrimp (cut in half if need be)
1 c. mayo
dill weed (or fresh dill)
juice of 1/4 fresh lemon
chopped celery
salt
freshly ground pepper to taste.

Toss shrimp with lemon juice and then add other ingredients. Sorry I don't have exact amounts, I just kind of eyeball everything.

 

[mrodgers]

Summer recipes? There can only be 1.

1 - 2 inch thick Ribeye steak
Salt and pepper the steak
put on grill on high heat
2 minutes then flip
2 minutes then remove
let set for 5 minutes
eat

 

[TriMom]

This is my favorite summer salsa - yummy!

Cucumber Salsa
2 -3 Cucumbers
1/2 red onion
2 plum tomatoes
1 tbs canned jalapeños plus some "juice" from the can
1/2 cup fresh cilantro
1/4 cup mayo
salt and pepper to taste

puree everything together in a food processor, chill, and serve with tortilla chips

 

[ugadog99]

We're going to try the Cucumber Salsa next week. Looks yummy!

Staying with cucumbers:

ESPN Cucumber Salad
1 large cucumber sliced thinly
1 small onion sliced thinly
1/4 cup vinegar
1-2 tablespoons sugar
1/4 tsp celery salt

Mix all together and let set several hours to overnight. We just keep a container of this in the fridge all summer. It's great with sandwiches, burgers, etc.