From Karen Ehman and Glynnis Whitwer Authors of Everyday Confetti

Transcription

1 Simple Summer Recipes From Karen Ehman and Glynnis Whitwer Authors of Everyday Confetti Summer is a time when schedules relax and families tend to gather around a pool or at the park. Here are some recipes we re sure your family will love! For more great family ideas, we invite you to visit EverydayConfetti.org and sign up for our mailing list. BLACK BEAN SALAD/SALSA Full of healthy and tasty too! 2 (15-ounce) cans black beans, rinsed and drained 1 4-ounce can chopped mild green chilis 2 cups corn (can be fresh, frozen or canned) 2 large tomatoes, chopped 1 large avocado, peeled and chopped ½ cup sweet or red onion, chopped 3-4 tablespoons lemon or lime juice 2 tablespoons olive oil 1 tablespoon red wine vinegar 1 teaspoon salt ¼ teaspoon pepper Combine all, mixing well. Cover and chill. Serve with tortilla chips. CREAM-CHEESE FRUIT DIP The easiest and dreamiest fruit dip ever! 8 ounces cream cheese, softened 1 7-ounce jar marshmallow crème Blend both together well and then refrigerate for at least two hours, covered. Serve with your favorite fruits, such as whole strawberries, apple slices, banana chunks, and spears of fresh pineapple.

2 PORK PACKETS Per packet: 1 boneless pork chop 1 tablespoon soy sauce 2 tablespoons cream of mushroom soup thinly sliced onions green or red sliced peppers For a simple and delicious grilling idea that doesn t make for a messy grill, try pork packets. Cut large squares of foil and spray with cooking spray. Place one boneless pork chop on the foil and top with soy sauce, cream of mushroom soup, and a few thinly sliced onions and green or red peppers. Seal foil and place on a grill over medium heat. Grill until pork is no longer pink about minutes. Serve with rice. LAYERED SOUTHWESTERN TURKEY SALAD 1 (15-ounce) bottle southwestern ranch dressing (or your favorite ranch flavor) 1 head romaine lettuce, shredded 1½ cups chopped smoked turkey 1 (15-ounce) can dark red kidney beans, drained 2 cups cornbread, crumbled 8 ounces Colby-Jack cheese, shredded 8 bacon slices, cooked & crumbled 5 green onions, chopped Cool and pretty on a warm summer day. Layer clear glass bowl with half each of lettuce and next 6 in order. Cover with half of dressing. Repeat layers and top with remaining half of dressing. Cover and chill 2 hours.

3 HONEY-LIME GRILLED CHICKEN A citrus twist on a summer classic. 1 6-ounce can tomato paste ½ cup olive oil 1 /3 cup lime juice ¼ cup firmly packed brown sugar ¼ cup honey 1 teaspoon dried crushed basil ½ teaspoon dried crushed oregano ¼ teaspoon garlic ¼ teaspoons salt ¼ cup water In a small bowl, mix all of the. Baste 6-8 chicken breasts (either boneless, skinless or bone-in with the skin) with the sauce and grill over a medium hot grill, turning occasionally, until no longer pink inside, approximately 20 to 25 minutes. Continue to baste with more sauce throughout the cooking process. LEMON ICEBOX PIE Sunshine in a pie! 1 (8-ounce) package cream cheese, at room temperature 1 (14-ounce) can condensed milk ½ cup fresh lemon juice 1 tablespoon lemon zest 1 teaspoon vanilla extract 1 vanilla wafer crust (or graham cracker) Crust: 40 vanilla wafers, finely crushed 2 tablespoons sugar ¼ cup butter, melted 1½ teaspoons vanilla Directions pie filling: Combine the cream cheese, milk, lemon juice, lemon zest, and vanilla in a large bowl. Mix on medium speed until smooth. Pour into the piecrust. Refrigerate overnight. Directions for crust: Mix all in a bowl. Press into the bottom and sides of a 9 pie pan. Bake in a 375º oven for 6-8 minutes. Cool before filling.

4 RHUBARB CAKE Even non-rhubarb lovers will adore this moist cake! 3 cups chopped rhubarb 1 cup sugar 1 large package strawberry Jell-O, dry ½ cup melted butter 4 cups mini marshmallows 1 box yellow cake mix (add oil, eggs & water to make cake according to on box) In a greased 9 x 13 pan place the rhubarb, sugar, Jell-O powder, and top with the melted butter. Then sprinkle on the mini marshmallows. Mix the cake mix according to on the box, adding oil, eggs, and water as directed. Bake according to the cake mix for a 9 x13 pan, adding 5 to 10 minutes to the baking time until it tests done with a toothpick or cake tester. Cool. Serve with whipped cream. PEACH-ALMOND CRUMBLE This dessert just tastes like a sunny summer afternoon. Serve with vanilla bean ice cream for the deluxe version. Crumble Topping: ½ cup rolled oats 1 /3 cup packed brown sugar ¼ cup sliced almonds 3 tablespoons butter, softened 1¼ teaspoon cinnamon 1 /3 teaspoon salt 7 cups sliced peaches 1 /3 cup packed brown sugar ½ tablespoons cornstarch 1 teaspoon almond extract ¼ teaspoon nutmeg Crumble: Mix all topping until crumbly. Then, make filling. Mix all in a large bowl. Transfer filling into a 9 square pan that has been sprayed with cooking spray. Top with crumble mixture. Bake for 45 to 50 minutes at 325 oven. Cool slightly and serve.

5 MOCK ORANGE JULIUS SMOOTHIE 6 ounce can frozen orange juice concentrate 1 teaspoon vanilla 10 ice cubes 1 cup milk ½ water ½ cup sugar These taste just like the creamy drinks you get at the mall. They can be whipped up easily because they are made from normal food items you most likely have on hand. Place all in a blender and blend until smooth. Makes two smoothies. More great recipes can be found at These recipes are provided courtesy of Karen Ehman and Glynnis Whitwer, authors of Everyday Confetti, available at or wherever books are sold.