Summer Fun Recipes

We hope you enjoy your visit.

You're currently viewing our forum as a guest. This means you are limited to certain areas of the board and there are some features you can't use. If you join our community, you'll be able to access member-only sections, and use many member-only features such as customizing your profile, sending personal messages, and voting in polls. Registration is simple, fast, and completely free.

Join our community!

If you're already a member please log in to your account to access all of our features:

Summer Fun Recipes
Topic Started: Jun 11 2009, 11:46 AM (17 Views)
Sarah	Jun 11 2009, 11:46 AM Post #1
Publicity Coordinator/Site Admin Posts: 195 Group: Admins Member #1 Joined: Apr 22, 2008	Share your favorite summer recipes here!!
	Mommy of 5


Sarah	Jun 11 2009, 02:46 PM Post #2
Publicity Coordinator/Site Admin Posts: 195 Group: Admins Member #1 Joined: Apr 22, 2008	Super Easy PINK Trifle Purchase a 1 Pillsbury Strawberry cake mix (Walmart) and bake as directed on box 1 Strawberry (pink) cool whip Fresh strawberries. Layer in your trifle bowl and you have a simple and beautiful pink dessert for May. Chocolate-Strawberry Skillet Cake 1 package (18.25 ounces) devil's food cake mix (plus ingredients to make cake) 1 tablespoon butter or margarine 2 squares (1 ounce each) semi-sweet chocolate for baking 1 ½ cups thawed strawberry whipped topping 1 cup sliced strawberries Directions: Preheat oven to 350° F. Prepare cake mix according to package directions in a bowl; beat until smooth. Melt butter in a skillet over medium heat, tilting skillet to coat bottom. Gently pour batter over bottom of skillet, spreading evenly. Bake, uncovered, 30-35 minutes or until cake tester inserted in center comes out clean. Carefully remove to cooling rack. Loosen edges of cake and carefully invert cake onto heat-proof serving plate. Cool Completely. Chop chocolate using Food Chopper. Place chopped chocolate and butter in Small Micro Cooker. Microwave on high for 2 min. or until butter is melted. Stir until chocolate is completely melted. Top with the whipped topping using Large Spreader or Easy Accent Decorator, garnish with strawberries, drizzle chocolate over cake. Let stand until chocolate is set. Store leftover cake in refrigerator. Low-Fat Recipe: Instead of 2 eggs for cake mix, use 5 egg whites. Use margarine instead of butter. Use low-fat whipped topping. Confetti Pasta Salad 1 cup coarsely chopped broccoli 1 cup coarsely chopped cauliflower 1 package (9 ounces) refrigerated cheese-filled tortellini, cooked and drained 1 medium carrot, thinly sliced 2 tablespoons thinly sliced green onions 1 garlic clove, pressed 1 cup sliced mushrooms 1/2 cup fat-free Italian salad dressing 1 teaspoon hot pepper sauce (optional) 1/2 cup (2 ounces) grated fresh Parmesan cheese Directions: Combine all ingredients except Parmesan cheese in Classic Batter Bowl; toss gently. Transfer to Large Simple Additions Bowl. Sprinkle with Parmesan cheese. Serve Strawberry Lemonade Quencher 10 cups cold water 3/4 cup sugar 1 can (10 ounces) frozen non-alcoholic strawberry daiquiri mix, thawed Whole strawberries (optional) 1 cup fresh squeezed lemon juice (4 to 5 large lemons) Directions: Place all ingredients except strawberries in Family-Size Quick-Stir Pitcher. Plunge until contents are thoroughly mixed. Garnish each glass with a strawberry, if desired. Serve chilled. Sparkling Lemonade 1 can (12 ounces) frozen lemonade concentrate 1 lemon 2 liters (8 cups) chilled ginger ale carbonated soda 1/3 cup raspberries Directions: Place lemonade concentrate in Family-Size Quick-Stir Pitcher. Add ginger ale; plunge until mixed. Score lemon using Lemon Zester/Scorer; cut into thin slices using Utility Knife. Add lemon slices and raspberries to lemonade mixture. To serve, pour lemonade over ice into tumblers. Strawberry Margarita Squares Prep time: 45 minutes Bake time: 10 minutes Cool time: 30 minutes Chill time: 3 hours Crust 2 cups (66) fat-free mini-twist pretzels (1 cup crushed) ½ cup butter or margarine, melted ¼ cup sugar Filling 2 packages (8 ounces each) cream cheese ½ cup thawed, frozen margarita mix concentrate (non-alcoholic) 2 containers (8 ounces each) frozen whipped topping, thawed, divided 1 package (3 ounces) strawberry gelatin ½ cup boiling water 1 package (10 ounces) frozen sliced strawberries in syrup Fresh strawberry slices (optional) Lime slices (optional) Directions: Preheat oven to 350°F. For crust, finely crush pretzels in resealable plastic bag with Baker’s Roller. Melt butter in Small Micro-Cooker on HIGH 30 seconds or until melted. Add crushed pretzels and sugar; mix well. Press mixture onto bottom of Rectangular Baker. Bake 10 minutes. Cool completely. For filling, beat cream cheese and margarita mix in Classic Batter Bowl until well blended. Fold in 2 cups of the whipped topping. Using Large Spreader, carefully spread cream cheese mixture evenly over crust. Refrigerate while preparing strawberry layer. Place gelatin in Small Batter Bowl. Stir in boiling water; stir until completely dissolved. Add frozen strawberries and stir until strawberries separate and gelatin is thickened (a spoon drawn through mixture will leave an impression). Whisk in 3 cups of the whipped topping using Stainless Steel Whisk. Pour over cream cheese layer, spreading to edges. Refrigerate 3 hours to set. Cut dessert into 15 squares. Garnish each serving with remaining whipped topping using Easy Accent Decorator. Top with fresh strawberry and lime slices, if desired. Strawberry Cheesecake Microwave Cake 1 strawberry cake mix (if you can't find strawberry ~Pillsbury and Betty Crocker makes one ~ you can use white, add red food color, not much, like one drop and add an extract tsp of strawberry extract ~~ BUT the strawberry cake mix is prettier but it has pink cake with red speckles, plus you're putting in the white chips~very pretty!) 1 tsp. strawberry extract ½ cup white chocolate chips 1 (3 oz. box) cheesecake pudding mix 16 oz. sour cream ½ cup oil 3 eggs Garnish: whipped topping and fresh Strawberry fans. Five Simple steps to success: Spray your pan lightly and dust with flour (works best with Baker's Joy). Whisk eggs and pudding mix together in Classic Batter Bowl. Add remaining ingredients, blending well with Mix N' Scraper. Drop batter into Fluted pan and microwave on high 12-14 minutes. (Watch your cake after 10 minutes if you microwave runs hot.) Works best if your have a turntable in your microwave. If not, rotate every 4-5 minutes. Invert cakes immediately, but leave pan over the cake for 10 minutes. Cool. Garnish (Flour Sugar Shaker filled with powdered sugar, fresh strawberry fans made with your Egg Slicer Plus, fresh mints snipped with your Kitchen Shears) as desired. Pink Lemonade Dessert Squares Crust: 1 ¼ c finely crushed mini-twist pretzels (about 2 ½ c pretzels) ½ c (1 stick) butter or margarine, melted 1 tbsp water ¼ c sugar Filling: 1 pkg (8 oz) cream cheese ¾ c thawed, frozen pink lemonade concentrate 1 lemon 5-6 drops red food coloring (optional) 1 container (8 oz) frozen whipped topping, thawed, divided 1 pkg (3.3 oz) white chocolate instant pudding and pie filling (I find this at Fred Meyer in the Treasure Valley) Quartered lemon slices (optional) Preheat oven to 350 degrees. For crust, finely crush pretzels in resealable plastic food storage bag with Meat Tenderizer or Baker's Roller. Place butter in Small Micro Cooker; microwave on high 30-60 seconds or until melted. Add water to melted butter. In Small Batter Bowl, combine crushed pretzels and sugar; mix well. Add butter mixture to crumb mixture; mix well and press over bottom of Medium Bar Pan. Bake 12 minutes. Remove from oven to Stackable Cooling Rack; cool completely. For filling, place cream cheese in Classic Batter Bowl; microwave on high 30 seconds or until softened. Whisk cream cheese until smooth using Stainless Steel Whisk. Gradually add lemonade concentrate, mixing well after each addition, until well blended. Zest entire emon using Lemon Zester/Scorer; finely snip zest using Kitchen Shears. Add lemon zest and food coloring, if desired, to cream cheese mixture. Attach open star tip to Easy Accent Decorator; fill with 1 c of the whipped topping and set aside for garnish. Add pudding mix to cream cheese mixture; whisk until well incorporated (mixture will be thick). Fold in remaining whipped topping using Classic Scraper. Using Large Spreader, spread filling evenly over crust. Pipe 15 rosettes over dessert. If desired, garnish each rosette with one lemon slice. Refrigerate at least 30 min or until ready to serve. Cut into squares using Utility Knife; serve using Mini Serving Spatula. Cook's Tips: If desired, this recipe can be doubled and prepared in the Stoneware Bar Pan. Use Stainless (4-qt) Mixing Bowl to mix filling. I've found that you don't need to double the pudding, however. It has plenty of flavor without doubling.
	Mommy of 5


1 user reading this topic (1 Guest and 0 Anonymous)


« Previous Topic · Holiday/Specialty · Next Topic »