It’s Thirsty Thursday! OK Kidding!!
I cannot believe how S-L-O-W this week is going by. I took the kids to the park for 3 hours yesterday. It was a perfect 86 degrees here. We got there at 10 am and the playground was all shaded. By the time we left at 1pm, it was getting a bit HOT. I called in Pizza Hut’s new Tuscan Pasta meals for lunch, and grabbed one for dinner ( they have 2 choices)-GO LAUREN!! with the fabulous, no cooking ideas! If you are wondering if the new Pasta dishes are good and worth it, yes the kids LOVED them. They mostly loved the cheesy garlic bread though. Each one fed all 5 of us (hubby included) with leftovers for him. Its not a HUGE amount you get, but for $11.99, worth not cooking in the heat 😀 Heck anytime I dont have to cook is great!
I got some fabulous recipe’s that have saved me many night’s last time I asked! I printed them out, and used many of them a couple times! HERE is that thread if YOU want to print them out. I aslo added a Recipe’s category! So for future reference, you can check them out.
Now that the weather is getting HOTTER (not complaining) I know I hate cooking, so figured this is a great time to share those summer recipe’s for NO COOKING, or perfect BBQ or grill/summer types of foods, pasta salad’s, salad’s, and whatever other yummy summer favorite’s, and even party dishes!
You can even shoot us a LINK to a place with the recipe so you don’t have to type it! LOL!
I do have a re-vamped 7 layer dip recipe that I thought the kids would NOT eat, but scoffed down!!
Now my kids HATE taco’s, and Nacho’s with the “fixings”-salsa & melted cheese-yadayadayada. But THIS NO COOK 7 layer dip was a HUGE hit.
So you layer in this order:
refried beans
Guacamole (I made mine with the new Tastefully Simple Giddy Up Guacamole-OMG! let me tell you, it was really good!!!!! if you make it you need 2 Avocado’s) (you can buy it pre-made from the store too to save time)
add the Sour cream -but BEFORE you do-mix in 1/2 ot 3/4 of a packet of Taco seasoning mix (wow did that make a difference)
then add salsa, lettuce, tomato’s, cheese then the black olives! (OK I counted and its an 8 layer dip! LOL!)
DONE! Scoop some into a plate with Naco’s (even Doritio’s work) and you have a QUICK, no cook meal!!
I have a TON of Pampered Chef stuff I love too! I highly reccommend buying the Season’s Best books they sell for like a $1!! Those end up being my favorite!
I LOVED this one, and am always asked to make it for every function we attend! I buy a pre-made Bread Boule for it-and its good ALL year!!
I will be right back with some eye candy! I just wanted to keep this seperate 😀 That and I need to edit my photo’s! LOL! I know this was so NOT stamp related, but you know what, we ALL have to eat, and have busy lives right? So why not share. Plus if these tips, can save us TIME, that MAY allow us more “MYTIME” to stamp right?
Be right back. I’m waiting to read these yummy recipe’s!
Oh yeah, and feel free to ASK for a certain one, if you are looking, in the comment’s section. Maybe someone know’s of one you are looking for.
26 Responses for "Share your summer recipe’s HERE!"
I hate to cook when it’s hot, and since we live in Phoenix, it’s hot all the time. We eat a lot of salads in the summer time and this is one of my favorite go to salads. It’s quick and easy and with the help of the already cooked chicken it makes a meal in about 15 minutes!
1 package Spring Mix
(I buy the organic kind that comes in a plastic square box not the bag.)
1/2 c sliced almonds
1/2 c dried cranberries
1 small can mandarin oranges (optional)
1 rotissiere chicken – take chicken off the bone and throw in salad (they sell these already made in the deli section)
Balsamic Vinegrette Dressing to taste.
Mix all ingredients together and add salad dressing to taste.
This is a fast simple minimal ingredient recipe and it just tastes really yummy! I was never a real fan of Balsamic dressings until I had it in this salad, the mixture of flavor from the cranberries and the dressing is just so yummy. My two nieces, 5 and 3 both love this salad.
When I am taking the chicken off the bones, I usually only use 1/2 the chicken and with the other half I make a chicken salad for the next day’s lunch with.
It is always hot here in Texas too! I love cooking-even in the heat. So, no matter what I cook, I made a cool yummie dessert(s).
Pampered Chef’s Strawberry Dessert is one of my fam’s favs. Along with my homemade icecreams.
I’m soooooooooooo envious of you and the heat and all the talk of summer and being outside is so depressing right now….we got a buttload of snow(as much as we had ALL winter… in 3 days) So now it’s below freezing here 🙁
Your recipe sounds yummy! will have to try it out for sure! Thanks for sharing!
Its 9 am and your making me hungry already! lol hmmm I might have to try that! 🙂 I have to try that Pizza Hut Pasta yummmo.. me I make a huge batch of mac & cheese with Chicken and everyone is happy! lol Velvta to the Rescue! lol
This is one of my favorite salads:
Unfortunately it is slightly time consuming to dice every ingredient, but I think it’s worth it, and I have even made it with a dicer (like those you see on tv) which was much quicker.
In the summer with some cold cuts on the side or even chicken it’s delicious and very refreshing.
http://dare2bee.livejournal.com/55694.html
I also just started eating zucchinis raw instead of cooked and we all LOVE it :-D, even the kids! Just slice them thin (with a mandoline) and dress them with lemon juice, olive oil, salt, pepper, onion and garlic powder. Mix often so that they all get to “marinate”. The more you wait the less crunchy they get, it’s a matter of personal taste! 😉 No cooking and losing precious vitamins and nutrients and it’s ready in minutes!
Hi Lauren!
You make all of us Tastefully Simple Consultant/stampers proud. You are not only one of the best stampers I “know”, but you are always plugging Tastefully Simple products to the whole world. I wish I lived closer to you, because I bet you are one awesome TS client and I would be proud to be your consultant.
Pat (just4fun2-pat.blogspot.com)
Summer recipes…well – I don’t so much have a recipe this moment to share, but I’ll tell you how I make an entire steak dinner on the grill…I HATE boiling water in the kitchen for corn on the cob, so I would never make it…until – a few years ago…get your corn, leave the husks on, take the silks out…(sometimes tough, but possible) add a few little slivers of butter under the husks, pull husks back over corn, and wrap in foil…the moisture from the husks is enough to steam the corn, and make it perfect! I also ‘bake’ my potatoes on the grill too…this may not be news to everyone, but I foind it helpful to not have to turn on the oven or stove top, keeping it cooler inside…
Same goes for a whole chicken…put potatoes, peppers onions in a roasting pan…add some liquid (I ususally add chicken broth, about 1/4″ deep…place chicken on top, and season…wrap in foil, place on the grill…let cook for about 30 – 35 minutes, check, and take off foil, close grill – let it cook the rest of the way….I LOVE using my grill to cook meals like this, other than your usual burgers and dogs 😉
I’ll think of some recipes and be back 🙂
What great recipes everyone is sharing. I don’t have a dinner recipe but I make a fruit salsa that is awesome.
Fruit Salsa and Cinnamon Chips
2 Kiwis, peeled and diced
2 Golden delicious apples, peeled and diced
1 (8 oz.) package raspberries
1 lb strawberries, hulled and chopped
2 tbsp. white sugar
1 tbsp. brown sugar
3 tbsps. fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavor cooking spray
2 cups cinnamon sugar mix
In large bowl mix all fruit with white and brown sugar and preserves. Cover and chill for at least 15 minutes. ( the longer the better)
Preheat oven to 350 degrees
Cut tortillas into triangle sections and spray with cooking spray, sprinkle with cinnamon sugar and spray again. Bake in preheated oven 8 to 10 minutes. Let cool.
Serve with fruit mixture and enjoy!
I’ll have to come back and post some more but here is a quick and easy salad I like to make a lot that I usually get requests for the recipe. I usually make 1/2 the amount unless it’s for a group of people.
Asian Slaw
2 pkgs. beef ramen noodles
2 pkgs. 8 oz cole slaw or 1 lb bag cabbage slaw
1 cup sliced almonds
1 bunch green onions, chopped green only
Dressing
1/2 cup sugar (can use less per your taste)
1/3 cup white vinegar
3/4 cup oil mixed with ramen noodle flavor packets (2)
Crush noodles in bottom of bowl. Add slaw mix. Top with almonds and green onions. Cover and refrigerate. Before serving add dressing and mix.
Hi Lauren,
I really enjoy your blog daily! I look forward to all of your great ideas and your great sense of humor too! I’m so glad you posted about recipes too as I was just thinking I needed to get recipes onto paper for a book for my family reunion – 2 weeks away! Nothing like waiting for the last minute of course! Do you have a special program that you type yours into and have it come out so nice?!
Thank you for everything, laughs, inspiration and more!
I have made an eerily similar artichoke dip – but mine is a little on the spicy side…Instead of 2 cans of artichokes it is only 1 and I add a couple of tablespoons worth of diced jalapenos to the dip. It is also topped with 1 cup of shredded pepper jack cheese!
My favorite summer recipe is for a dessert! It is a White Chocolate Mousse & Strawberry Trifle…
Ingredients:
1 vanilla pound cake sliced
2 boxes Instant White Chocolate Pudding – made according to directions
1 lb. fresh or frozen strawberries sliced
1 container of cool whip…
Fold cool whip into pudding mix. In a trifle dish add layer of the pound cake (approx. 1/2 of the slices, a layer of strawberries (1/2) and about 1/2 of the cool whip/pudding mix – repeat! save a couple of slices of strawberries for decoration on top and refrigerate until ready to serve. It is so nice and cool on a hot summer day!
The nice thing about this dessert is you can use the sugar free pudding mix and the lite cool whip – and can even find a light pound cake every now and again.
We live in S. FL (sorry all you MN folks..I live there too!) I love to cook…making hamburger buns right now. Coconut Cupcakes with Cream Cheese Frosting is our current favorite…will share if requested. They are totally fabulous!!! Made them for Stamp Camp and everyone wanted the recipe. I’ve made that awesome 7-8 layer dip for years and I agree, Lauren, it’s always a favorite.
Love spinach artichoke dip so can’t wait to try your recipe. We’ve got to as few artificial ingredients as we can in our house so go for the in season, fresh and full fat.
Diet tip: Fat free, low fat usually equals higher sugar, high carb. Fat doesn’t cause weight gain.
Here is another one that is great for partys or potlucks and I thought the kids would hate it (ewww…vegetables!) but they call it “Veggie Delicious”
Summer Veggie Pizza
In a 9×13 pan
1 can crescent rolls
Spread evenly to create crust. Bake for 10-12 minutes until golden brown and set aside to cool.
Once cool top crust with 1 container of chive cream cheese (8oz). I often use the light version and can’t taste any difference. Top the cream cheese with a combo of your favorite raw vegetables chopped into small pieces.
Typically I use any or all of the following depending on what is in season and what I have on hand.
carrots
mushrooms
radishes
broccoli
calliflower
zuccini or yellow squash
sliced grape tomotoes
celery
peppers ( I like the sweeter red, yellow and orange ones)
cucumbers
I have even added fresh corn cut from the cob
sprinkle cut veggies over the crust and cream cheese layer.
Top with your choice of grated cheese. I use a mozzarella and cheddar combo.
Refridgerate and cut into squares to serve.
A bit different from the standard veggie tray but still a great way to eat summer vegetables
here are 3 of my favorite recipes.
Homemade iced tea
30 red rose or tentley tea bags
10 c. water
3.5 c. sugar
boil water add tea bags and let steep 15min. then add sugar and boil. let cool and add approx 2c. tea syrup for every gallon of water.
Baked Macaroni and Cheese
2c. macaroni 4T. flour
6c. boiling water 2c. milk
1tsp. salt divided 2 ½ c. cheese grated
4 T. Oleo
Cook macaroni in water with ½ tsp. salt. Drain and place in baking dish. Make white sauce: melt oleo, add flour and ½ tsp salt and stir until blended. Add milk. Microwave until smooth and bubbly. Add cheese and warm until melted. Pour over macaroni and bake at 350* for 30 minutes.
Graham Wafer Squares
mix: boil together for 1 min:
1 box graham wafer crumbs 1 ½ c. brown sugar
1 c. coconut 1 ½ c. margarine
4 eggs, beaten
½ c. cocoa
mix with wafer coconut mixture. place in 9’’ x 13” and frost with chocolate frosting. store in the refrigerator.
Here are two of my favorite healthy but delicious hot weather meals:
CHILLED CUCUMBER DILL SOUP
3 large cucumbers (5 1/2 cups chopped)
1 cup plain nonfat yogurt
1/3 cup nonfat sour cream
2 scallions, thinly sliced
2 Tbl. fresh lemon juice
2 Tbl. minced fresh dill
Salt
Peel cucumbers, then cut in half lengthwise and scrape out seeds. Using paper towels, blot cucumbers dry, then coarsely chop. In a blender or food processor, combine cucumber, yogurt, sour cream, scallions, lemon juice, and dill. Blend on high speed until smooth. Chill soup at least 6 hours or overnight. Whisk soup to blend. Season with salt. Garnish with more dill, if desired.
MOROCCAN SLAW
1/2 cup light mayo
2 Tbl. lemon juice
2 scallions, thinly sliced
2 tsp. sugar substitute
1 tsp. ground cumin
1 bag 3-color shredded slaw mix
Salt
Freshly ground pepper
Whisk together dressing ingredients in large mixing bowl. Add slaw and toss to combine. Season to taste with salt and pepper and refrigerate until ready to serve. Recipe adapted from The South Beach Diet Quick & Easy Cookbook.
Here’s a great dip summer or winter—I guarantee you can’t eat just one!!! (-:
Cheese Dip
16 oz cold pack cheddar cheese spread
8 oz cream cheese
½ cup mayo
1 tsp garlic powder
½ tsp onion powder
Mix in large bowl with electric mixer. Keep refrigerated until use, then mix with spoon to “fluff” it up. Use for pretzels, veggies, crackers. Yummy!!
Enjoy!
Peggy from MN
A cool delicious dessert for hot weather.
Since I can’t have sugar, I found this to be very tasty…
Take S/F Murry butter cookies, crunch up and line pan,
Jello S/F chocolate fudge instant pudding, mix, then pour over crumbs.
Take S/F cool whip and layer over pudding, then sprinkle S/F cookie crumbs over the top and some crushed pecans. I made this for a stamp/scrap retreat in February, and it was all eaten, and no calories from sugar…Yummy!!!
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a few years ago, my stove started acting really weird – it wouldn’t stay on, it would beep in the middle of the night….and keep beeping until we just unplugged it – and it stayed unplugged for a LONG TIME! I got really good at only making things that required the stovetop (gas stove). I asked for a toaster oven for my birthday after several months and used it all through the summer. It’s AWESOME for cooking in the heat! It heats up fast!! It doesn’t make the kitchen – and thus the rest of the house – swelter!
It’s my summer cooking salvation! I still use it all the time even though we now have a beautiful new stove that works like a charm!
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Don’t have a recipe for you right now as I am catching up on your blog I haven’t read it forever 🙁 so sad! But I just got the Pizza Hut chicken alfredo Friday YUM! I was pleasently impressed!
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