Because sometimes we just do!
See Mindy Mom recently posted this collection of not the usual Summer Fare:
I have to admit, they all looked delicious and easy to prepare. Which are your favorites?
Category: Food
Peaches & Cream
Impossible pies are magic! With a minimum of ingredients you get a masterpiece that created its own crust, tastes amazing and will disappear before you know it.
Jim’s Kitch Kitchen recently posted his take on the Impossible Peaches & Cream Pie:
If you would like to learn more about these miracles, go to Betty Crocker Bisquick Recipes and see what other magic you could create.
Enjoy!
No Cook Summer Meals
When the heat is on and you don’t want to heat up the kitchen, try using cool salads. You choose the protein and additions as well as the serving method. You can make wraps, fill rolls, top crackers.
Make use of precooked chicken, turkey, pork or beef that you have made yourself or purchased at the market. The deli section will have a selection to choose from and side salads. Don’t overlook canned tuna, salmon or chicken.
Cool Salad
A general all purpose guide
Ingredients
- 1 Cup Cooked chicken or ham, pulled pork, sliced beef. Canned tuna or chicken can also be used. Cook's Choice
- Mayonnaise To taste
- Dijon Mustard To taste
- Onion Chopped, To taste
- Pickle Relish To taste. Dill or Sweet, Cook's Choice
Instructions
- This is a general guide to make a creamy salad mixture for salads or sandwiches. You can use any protein you like along with any seasoning or addition you like.
- In a large bowl, combine all ingredients and chill in the refrigerator until ready to use.
- HOW TO USE
- Serve on bib lettuce for lettuce wraps.
- Serve with crackers as a dip or spread.
- Use as a filling in pita or flat breads adding tomatoes, lettuce.Serve on tortillas as wraps
Salad / Desert Ideas
I will be the first to say that, as a rule, I don’t recommend whipped topping over whipped cream, but there are always exceptions. I grew up eating JELL-O in a variety of forms, some with and some without the whipped addition. If you are looking for a change of pace, these recipes might be something to try.
Don’t forget to check other brands of gelatin products at your store. You might be surprised to see the flavor options.
Easy Southern Banana Pudding is one of those menu items that seem to evaporate in the right crowd. You can go the route where you make the pudding from scratch but this option is easier and faster. Your choice.
The Basic Bavarian Cream is one of those classics that could well be a favorite item on your buffet. Easily customizable with any flavor you choose, the only thing to keep in mind is temperature is important. Too warm and your mixture will split into either 2 layers or 3. That isn’t a bad thing, it is just something to be aware of.
The Strawberry Pretzel Salad is one of those tried and true recipes that has quite a fan base. It is a welcome addition to any meal throughout the year, too.
Cheese Balls are surprisingly easy to make. A good tip to keep in mind is to find a bowl the size of the ball you want to make, line it with plastic wrap and put the mixture in the bowl. Once that is done, wrap the plastic around the mixture to encourage it to form a round shape or flatten the top. Once you unmold the ball, put the flat side down on the platter so it won’t roll.
JELL-O is versatile and budget friendly. It doesn’t have to be boring and it can provide an unexpected surprise on your table.
Enjoy!
Salad Ideas
Because sometimes you just need something different.
We do get in a rut, don’t we? Here are a few of my favorite alternative salad ideas.
Three Bean Salad. This old time favorite is great chilled and served with all sorts of grilled proteins. If you put it together early in the day and give the flavors time to mature you won’t be disappointed.
Black Bean and Corn Salad. There are so many versions of corn salad out there.
Zesty Corn Salad. Mama Mel has done it again. I love this recipe! Easy to prepare with pantry staples.
Cherry Tomato Caprese Salad. America’s Test Kitchen’s recipe makes my mouth water! If you are lucky enough to grow your own or if you have access to a good farmer’s market, this one is a must try.
Don’t overlook creating a fruit salad. Watermelon, cantaloupe, berries, peaches, nectarines, the list goes on and on. Toss in some cheese and maybe some herbs and you have something rather special. The best part is that the ingredient list will change depending upon what is available when.
When you have had more than your share of pasta salads and can’t look a head of lettuce in the eye, give these a try.
You Can Tell The Season Has Changed Without Stepping Outside
Have you noticed it yet? I’ll bet it snuck by you without your noticing. Unless, of course, you are a baker.
As we slide into Summer berry season has been under way for a few weeks but even that isn’t a reliable way to tell the seasons have changed. While late Spring and Summer are usually packed with berries and fruit, the one sure way to tell the seasons have changed is to look at the most searched for recipes. The ones that top the lists.
Right now lemon tops the charts, slightly edging out other citrus flavors (orange and grapefruit, for example). When Fall arrives we will be diving into apple and or pumpkin. The Winter Holidays will carry on the Fall favorites but we will start to see more chocolate.
Some citrus flavors carry over the year but most will sit on the sidelines until it is their time to shine.
And while we might like to believe chocolate is around all the time, truthfully I think we hit a limit at some point and step back to enjoy the fresh flavors of the season, whatever season that might be.
Wyse Guide recently posted his Poke Cake recipe. I have to admit that cake inspired me to add it to my To Be Baked list. And while I love strawberries, this cake could be awesome with pretty much any flavor choice. Or, with the right frosting, without any fruit at all.
I’m also contemplating a pineapple upside down cake. Fresh. Flavorful. Delicious. Not to mention easy to make, too.
What are you in the mood for?
Shortcake Season
I won’t lie, I love Shortcake Season. We are heading into that time of year when berries are fresh and available, soon to be followed by peaches, nectarines and the like. And, yes, I know that for many folks those fruits are in their local market’s produce sections but there is a vast difference between being In Season and shipping them in from where ever they can be grown. Just sayin’.
FWIW, I am also a huge fan of frozen fruits and berries because they are harvested, packed and frozen at the peak of flavor. Always a good thing.
Shortcake can be a lot of things. I have my favorite Bisquick recipe or a scratch recipe that can be found in pretty much any Betty Crocker, Better Homes & Gardens, Joy of Cooking or similar cookery book. You can also find some sponge cakes or pound cakes in the market. All will work and you will find your own particular favorite(s) as you check them out.
This recipe from Betty Crocker not only gives you a good collection of ideas, tips and tricks, but a solid recipe, too. Best Strawberry Shortcake.
However, if you really want to experiment with shortcake, check out THIS collection, also from Betty Crocker.
While individual shortcakes can be great, I like to make one large one and divvy it up, so don’t forget to try that, too.
Shortcakes are a great way to enjoy Summer’s bounty without a lot of fuss and bother. They are easy to make, tasty, and flexible so you can use pretty much any fruit or berry you like.
Enjoy!
Hard Copy Rules!
It is no secret that I love books, all sorts of books but my cookery books have to be in hard copy rather than electronic form. I don’t have time, patience or the need to wrestle with a device to cook a recipe. And, yes, I do have a few cookery books in electronic form but, truth be told, I don’t plan on doing much cooking from them. And, yes, I get the irony, too. <shrug>
Recently Anna from Cooking The Books made an excellent point about depending upon online recipes as she showed her home made pickles. Click HERE to check it out.
While there is an advantage to being able to search for a recipe online, the reality is that nothing online is permanent. And we all know that the power never goes out and WiFi never stops. /s
A paper copy gives you the advantage of having what you need, what you use, when you need it to use it. And there are options for how you use that paper copy.
Also, cooking from scratch enables us to be able to create the most amazing things without depending upon someone else to deliver, set up, etc.
Food for thought…
Budget Informed Meal Plan of Attack
Lately I’ve been seeing a few posts over on YouTube that talk about meal planning and dealing with a tight budget in addition to potential tariffs and such. For many households there is not much new when it comes to developing meal plans with tight budgets.
As I’ve thought about this and looked at my own kitchen and budget, I can see where changes might have to be made and what items I need to keep an eye on. If you have been a regular reader you know that I value See Mindy Mom‘s channel for her no nonsense approach to feeding a family without breaking the bank.
I have also seen a lot (!) of videos about creating meal plans and recipe books and pretty much anything you can think of as a tool to help with keeping on budgets, etc. One size does not fit all. What works for me might not work for you and vice versa.
What I suggest is that you take the time to figure out what you and your household need regarding meals, what your preferences might be, and what your budget is. Once that is done you have a good starting point for developing meal plans and budgets that serve you.
I also recommend that you spend some time looking not only at new recipes but checking out vintage ones, too. It might seem odd but everyone has had to cook from a budget at one time or other and some of those old recipes are not only family favorite but easy to make and easy on today’s budget, too. Your local library will have a collection of cookbooks that could prove helpful.
As we move into Spring and Summer, I am starting to think about lighter fare, more salads (with or without lettuce) fruits and veg from the local Farmer’s Markets. I am also continuing to think about precooking things like chicken so I can use them in a variety of meals saving time by having them ready in the fridge or freezer.
Now is also a good time to explore things like grains and beans to have either in addition to or in place of meat and poultry. Hummus and vegetables are a great light lunch or easy side for dinner. Carrot salad, coleslaw, potato salad and even pasta salad are all great options not only for a main dish but to replace at least one lettuce salad on the menu. (I like lettuce but not every day!)
Speaking of exploring, now is also a great time to check out the condiment aisle in your market and see what is on the upper and lower shelves. You could score some great mustards (yes, plural) that would be great with different meals or find pickles you didn’t know about or marinades. The prices on the upper and lower shelves are often for off brands which are comparable, if not better, in quality than Name Brand items. Check them out to see if you find something you prefer.
This, too, is a great way to Play With Your Food.
Happy Cooking!
Who Does Not Need A Few Salad Recipes?
She’s done it again! NIcole over at All Recipes recently posted a collection of pot luck salads that will be Fabulous for your Spring and Summer meals even if you don’t take them to pot lucks! Check it out:
I’ve got my eye on that Frito / Corn salad and the strawberry pretzel salad is a mainstay but all of the others would make wonderful additions to my menu through the warmer months.
I can split the recipes so I don’t overload on any one and each is adjustable to my particular taste.
I would pair them with grilled chicken or steak or even as a dessert… The possibilities are endless!
Game on!