Here are a few summer recipes that all of you must try. I don't care if you are completely inadequate in the kitchen- you can definitely make all of these without any effort. And they are definitely worth the time and energy. I promise!! Plus, all of them are recipes that translate well for summer soirees, so take them with you next time you are asked to bring something besides wine!
Fruit Salsa (or as we call it Fralsa) and Cinnamon Chips
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
1.In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2.Preheat oven to 350 degrees F (175 degrees C).
3.Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
Lemon and Herb Pasta Salad
1 pound bowtie pasta
Grated peel and juice of 1 lemon
1/3 cup plus 2 tablespoons extra-virgin olive oil
Salt and pepper
1 red bell pepper, finely chopped
2 cups torn arugula (I used spinach b/c it's what I had on hand)
4 hard-boiled eggs, chopped
1/2 cup shaved parmesan cheese
1/2 cup pine nuts, toasted
1/2 cup chopped fresh dill
1.In a large pot of boiling, salted water, cook the pasta until al dente. Drain and rinse under cold water.
2.Meanwhile, in a bowl, combine the lemon peel, lemon juice and olive oil; season with salt and pepper.
3.In a large bowl, mix together the pasta, bell pepper, arugula, eggs, parmesan, pine nuts and dill. Add the lemon dressing and toss.
From Rachael Ray
1 3/4 c fresh blueberries
1 14 oz can of sweetened condensed milk
1 frozen loaf pound cake, thawed
1 4 oz package white chocolate instant pudding mix
1 1/2 c milk
1/2 c sour cream
1 1/2 c fresh raspberries
1 c fresh blackberries
Mash 1/4 c of the blueberries in a small bowl. Stir in 2 tablespoons of the condensed milk.
Cut the pound cake into halves horizontally. Spread the blueberry mixture on the cut side of the bottom half. Plae the top half over the blueberry mixture. Cut the cake lengthwise into 4 strips. Cut the cake crosswise into 1 inch thick pieces.
Beat the remaining condensed milk, pudding mix, and milk in a mixing bowl until smooth. Fold in the sour cream. Reserve 1/2 cup of the pudding mixture.
Layer the pound cake pieces, remaining pudding mixture, remaining blueberries, raspberries, and blackberries 1/2 at a time in a trifle bowl. Spoon the reserved pudding mixture over the top.
Chill, covered, for at least 2 hours in the fridge.
(I did not reserve the pudding mixture as I wanted the top to be all fresh fruit- I thought it was prettier this way.)
From Always Superb JL of Minneapolis/St Paul Cookbook (thanks QBS!)
Enjoy! I promise that you will love all of them :)
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