Beech Tree News Network

During summer, many of us eat different foods. Fresh fruits and vegetables or chilled desserts are part of summertime. I did an Internet search for summertime recipes and found a few that looked good. Although I haven’t tried all of those listed below yet, I will. And I hope one or more will interest you, too.

Roasted Summer Vegetables

 Ingredients:

 2 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)

2 medium yellow summer squash, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)

1 medium red bell pepper, cut into 1-inch pieces (1 1/2 cups)

1 medium red onion, cut into 1 inch wedges (2 cups)

1 c. cherry tomatoes, halved

4 T. olive oil

1 tsp. salt

1/2 tsp. pepper

3 cloves garlic, finely chopped

2/3 c. plain panko crispy bread crumbs

1/4 c. chopped fresh basil

 Directions:

Heat oven to 450 degrees F. Spray 18x13-inch rimmed sheet pan with cooking spray. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Drizzle with 2 T. of the oil, 3/4 tsp. of the salt and the pepper; toss until vegetables are coated. Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.

Meanwhile, in 8-inch skillet, heat 1 T. of the oil over medium heat. Add garlic; cook and stir 1 minute. Place garlic in small bowl. Add remaining 1 T. oil to skillet; heat over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic. Add lemon zest and remaining 1/4 teaspoon salt; stir to mix. Sprinkle bread crumb mixture and basil over roasted vegetables.

 

Vanilla Fruit Salad Dressing

 

Ingredients:

 

1 1/2 c. 1% milk

 

1/4 c. granulated sugar (reduce to 3 T. for less sweet dressing)

 

1 1/2 T. corn starch

 

2 tsp. vanilla

 

Directions:

 

In a medium skillet, whisk together milk, sugar and corn starch. Cook over medium-low heat, whisking constantly, until thickened, about 8-10 minutes (it won’t be thick like pudding, it is a dressing – but it will thicken considerably). Stir in vanilla. Remove from heat and let cool to room temperature (you can speed this up by refrigerating for 30 minutes). In a large bowl combine 7 to 8 cups of fruits and berries. Whisk the cooled dressing and pour over fruit. Gently toss to coat. Serve at room temperature or chill to serve later. If making ahead, only add the dressing 1-2 hours before serving.

 

Note: Fruits might include berries, grapes, mandarin oranges, pineapple, kiwi, etc.

 

 

 

Creamy Pineapple Pie

 

Ingredients:

 

1 can (14 oz.) sweetened condensed milk

 

1 can (8 oz.) crushed pineapple, undrained

 

1/4 c. lemon juice

 

1 carton (8 oz.) frozen whipped topping, thawed

 

1 graham cracker crust (9 inches)

 

Optional topping: Chopped toasted macadamia nuts and/or additional crushed pineapple.

 

Directions:

 

Combine milk, pineapple and lemon juice; fold in whipped topping. Pour into prepared crust. Refrigerate until serving. If desired, may top with toasted macadamia nuts and/or additional pineapple.

 

Yummy Cherry Pie

 

Ingredients:

 

3/4 c. butter

 

1 1/2 c. all-purpose flour

 

2 T. granulated sugar

 

3/4 c. chopped pecans

 

1 (1.3 oz.) envelope whipped topping mix (or 2 c. whipped topping, thawed)

 

1 (8 oz.) package cream cheese, softened

 

2 c. powdered sugar

 

1 (21 oz.) can cherry pie filling

 

Directions:

 

Preheat oven to 350 degrees F. For the crust, mix butter, flour, sugar, and pecans until combined. Press the crust into the bottom of a 9x13-inch baking dish. Bake for 20 to 30 minutes. Set aside to cool. Prepare the whipped cream according to package instructions (or substitute 2 c. of thawed whipped topping). Combine the softened cream cheese and powdered sugar in a large bowl. Beat with an electric mixer at medium speed until smooth. Gently mix in the whipped cream, careful not to deflate it. Spread the mixture over the cooled crust. Top the mixture with the cherry pie filling. Refrigerate for at least 4 hours before slicing.

 

Note: Blueberry, peach, or strawberry pie filling might be substituted for the cherry pie filling.

 

Peanut Butter Icebox Cake

 

Ingredients:

 

18 oz. graham crackers enough for three layers – you will need 4 sleeves (1 box plus one sleeve from a second box) – chocolate or plain graham crackers

 

1 1/2 c. hot fudge sauce

 

Peanut Butter Cheesecake Layer

 

1 1/2 c. heavy whipping cream

 

20 oz. cream cheese, softened

 

1/2 c. peanut butter

 

1/2 c. powdered sugar

 

1 tsp. vanilla extract

 

16 Reese’s full size, coarsely chopped

 

Whipped Cream

 

1 c. heavy whipping cream

 

2 T. powdered sugar

 

1/2 tsp. vanilla extract

 

Graham Cracker Crumble

 

1 c. graham cracker crumbs (use leftover graham crackers)

 

2 T. unsalted butter, melted

 

2 T. sugar

 

Directions:

 

Lay graham crackers in a single layer across the bottom of a 9x13 baking dish, breaking apart as necessary. Spread half of the hot fudge sauce on top of the graham crackers. Set aside.

 

Peanut Butter Cheesecake Layers

 

Using a mixer, whip heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Set aside. In a separate bowl, beat cream cheese for 2 to 3 minutes on medium-high speed until light and fluffy. Add peanut butter and beat until combined. Add powdered sugar and beat until no lumps remain. Beat in vanilla extract. Fold in whipped cream. Fold in chopped Reese’s. Spread half of cheesecake mixture on top of hot fudge sauce.

 

Add a layer of graham crackers, remaining half of hot fudge sauce, and remaining cheesecake mixture. Top with another layer of graham crackers.

 

Whipped Cream Topping

 

Using a mixer, whip heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Spread whipped cream on top of graham crackers.

 

Graham Cracker Crumble

 

Combine graham cracker crumbs, melted butter and sugar in a small bowl. Mix to combine. Sprinkle over the top of the cake. Cover and chill for at least 8 hours. If desired, before serving top with additional

 

Reese’s candy.

 

 

 

Summertime food choices are often different. Since fresh fruits and vegetables are plentiful and chilled desserts offset the heat, we include more of those in our meals. And in my kitchen, a few new recipes would be welcome.