This week I have a couple recipes for your Fourth of July barbecue or any of your summer gatherings! The first one is this berry/Lime crostini. So easy and easily can make a couple dozen depending on how thick you slice the bread. The bread can be toasted in your oven or lightly grilled. I used a combination of raspberries, blackberries and blueberries, but these would be great with strawberries too, or any combination your family likes. These take no time to make and should be served immediately.
1 French baguette, sliced on a diagonal 1/4 – 1/2 inch
Whipped cream cheese, about 1 Tablespoon per bread slice
Raspberries, blueberries, blackberries – or your choice of berries
Honey to drizzle
Zest of 2 limes
Place your bread slices on a baking sheet and place in the oven on broil, keeping the oven cracked open slightly, DO NOT WALK AWAY…these toast up very quickly! Or place the bread slices on your grill and lightly toast one side. Remove from oven or grill. Top each slice with about 1 Tablespoon of the whipped cream cheese covering the bread slice, top with berries, drizzle lightly with honey and zest lime over the top. Do this for each slice and serve immediately.
I have seen this cake floating around on Pinterest for sometime now. I pinned it a couple weeks ago and decided to make it as it looked like the perfect summer cake with the mandarin oranges and the pineapple. This cake goes together very simply. This is perfect for any summer gathering you may be having. I shared this with my parents as well as a couple neighbors and we were all in agreement that this is a delicious cake. I think Jim liked it the best! You all know that I’m not a baker and it’s my least favorite thing to do in the kitchen but I will make this cake again! If I can make it, I know all of you can too!
1 package yellow cake mix
1/2 cup vegetable oil
1 can (11 ounce) mandarin oranges, NOT DRAINED
3 large eggs
1/2 cup sour cream
1 can crushed pineapple (8 ounce), NOT DRAINED
1 package (3.5 ounce) instant vanilla pudding
2 cups heavy whipping cream
3 Tablespoons powdered sugar
Preheat oven to 350 degrees. Grease and flour 3 (8 or 9 inch) round cake pans.
In a large bowl beat the cake mix, oil, oranges-not drained, eggs and sour cream until well blended.
Evenly divide the batter into the 3 prepared pans. Bake for 16-20 minutes or until toothpick inserted in center comes out clean. Mine took about 18 minutes. Let cool in the cake pans for 20 minutes, then turn the cake pans upside down onto a cooling rack and let the cakes cool completely.
To make the frosting beat the heavy whipping cream and powdered sugar in a bowl of a stand mixer or handheld blender until stiff peaks form. In a separate bowl combine the crushed pineapple, not drained, and the instant pudding powder, mix until combined. Add the whipped cream into the pineapple/pudding mixture and stir to combine.
Place the first cake layer down on your serving platter frost the top of the fiRst cake, add the second frosting on top and finally add the third and final cake layer and frost the cake completely on the top and sides. Serve right away or store in the fridge until ready to serve.
This simple side dish is so easy to put together and full of great flavor. This dish is best made the day before you want to eat it so it’s perfect for parties when you have so much to do. It’s also a reasonably healthy side dish. This is one of my husbands favorite side dishes. You can change out the chopped parsley for cilantro and if you want a little more heat, add a diced and seeded jalapeño. As you can see it’s easily adaptable to the flavors you like!
1 pound Roma tomatoes, seeded and diced
1 can (15 ounce) black eyed peas, rinsed and drained
1 can (15 ounce) black beans, rinsed and drained
1 cup frozen sweet corn, thawed
1/2 cup diced red onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup olive oil
2 Tablespoons granulated sugar
1/3 cup white vinegar
1 teaspoon chili powder
1 teaspoon salt
Chopped parsley or cilantro to top
Tortilla chips for serving
Large Fritos for serving
In a large bowl add the first 7 ingredients and mix. In a small bowl add the olive oil, sugar, chili powder and salt. Mix well and add to the vegetable mixture and stir to combine. Top with chopped parsley or cilantro. Refrigerate until ready to serve.
This recipe comes from tablefortwoblog.com
I love easy and delicious and this pie is just that. Jim loves a good blueberry dessert and this fit the bill! Both Jim and Robby loved this pie so much, so it did not last for 24 hours! I loved how simple it was to make. This would make a terrific dessert to bring to any of your summer gatherings or for the Fourth of July! I will be making this over and over again!
1 pre-made graham cracker crust
8 ounces of cream cheese, softened
1/4 cup powdered sugar
1 Tablespoon milk
1 teaspoon vanilla extract
3 cups fresh blueberries
Juice and zest of one lemon
1/2 cup of your favorite blueberry jam
Cool Whip for topping
In a medium bowl whip the softened cream cheese, powdered sugar, milk, and vanilla until light and fluffy. Spread into the bottom of the pre-made graham cracker crust. Combine the berries with the lemon zest and lemon juice, add the 1/2 cup of blueberry jam, mixing well. Pour on top of the cream cheese mixture, spreading evenly over the cream cheese layer. Chill until ready to serve. Top slices with Cool Whip.
Can be found at www.chindeep.com
This would be a fabulous dish for your Mother’s Day breakfast or brunch menu. The sun dried tomatoes add such a sweet bite to the spinach and goat cheese that is in the quiche. My family typically likes heartier quiches with a little bit of meat but this lighter veggies quiche was a great change and to my surprise everyone agreed that it was very good.
Pie crust, home made or store bought (I used store bought)
1/2 teaspoon olive oil
1 teaspoon minced garlic
3 packed cups of fresh spinach
4 large eggs
1 cup whole milk
1/2 cup sun-dried tomatoes, drained and chopped
4 ounces goat cheese, crumbled
Pinch of salt
Pinch of pepper
Prepare the crust if making your own. Preheat oven to 350 degrees.
Heat olive oil and garlic in a skillet over medium heat, add the spinach, cook and stir until wilted. Set aside. Bake your pie crust for 8 minutes.
While the pie crust is baking whisk the eggs and milk together until combined, stir in the sun dried tomatoes, goat cheese and spinach. Add salt and pepper.
After the crust has baked for 8 minutes, remove the pie crust from the oven and pour the egg mixture into the crust. Bake the quiche until golden brown on top and the center does not jiggle. This will take between 45-55 minutes depending on your oven. Mine took 45. Allow to cool for 5 minutes before slicing. This quiche is also great for leftovers!
This recipe was found at www.sallysbakingaddiction.com