Tastes Like Summer: 10 Vibrant Summer Recipes for Every Occasion

Ingredients

• 1 cup peach preserves
• 1 tsp ground cinnamon
• 2 cans crescent dough
• 1 cup powdered sugar
• 2 tbsp heavy whipping cream

Instructions

1. Preheat your oven to 375°F (190°C) and prepare a muffin tin by greasing or lining it.
2. In a bowl, combine peach preserves with ground cinnamon.
3. Roll out each can of crescent dough into a rectangle, pressing the seams together.
4. Spread 1/3 cup of the peach mixture over each rectangle.
5. Roll up each rectangle into a log, starting from the long side.
6. Cut the dough into 2 pieces and then down the center, creating 4 pieces.
7. Twist each piece and shape into a muffin shape.
8. Arrange the shaped dough in the prepared muffin tin.
9. Bake for 18-20 minutes until the cruffins are golden brown.
10. In a bowl, whisk together powdered sugar and heavy whipping cream until smooth.
11. Drizzle the icing over the baked cruffins.
12. Remove the cruffins from the muffin tin, loosening the edges with a sharp knife if needed.
13. Allow the cruffins to cool on a wire rack. Serve them warm or at room temperature.

Ingredients

For the tots:

• 3 small yellow squashes or zucchinis (about 1-1.5 lb)
• 1 egg
• 4 oz grated cheddar cheese (about ½ cup)
• ¾ cup breadcrumbs
• ½ medium onion, finely chopped
• ½ teaspoon garlic powder
• ½ teaspoon salt
• Ground black pepper to taste
• Optional: 2 tablespoons – ¼ cup finely minced parsley leaves

For the yogurt dip:

• ⅓ cup unsweetened Greek yogurt
• 2 teaspoons lemon juice (from about ½ lemon)
• 1 teaspoon finely minced parsley or dill, or ½ teaspoon dried parsley or dill
• ¼ teaspoon garlic powder or 1 small clove garlic, minced
• ¼ teaspoon salt
• ¼ teaspoon pepper

Instructions

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper or grease it with olive oil.
2. Grate the squash using a fine grater or a food processor. Add ½ teaspoon salt and mix well. Place the grated squash in a colander and let it sit to drain excess liquid.
3. Squeeze out all the extra liquid from the grated squash using your hands. Discard the liquid.
4. In a large bowl, combine all the tot ingredients and mix thoroughly. The mixture should be sticky and wet. If too wet, add more breadcrumbs.
5. Form small tots with your hands (about 1.5-2 tablespoons of squash mixture per tot). Dip your hands in cold water occasionally to prevent sticking.
6. Arrange the tots on the prepared baking sheet and bake at 400°F for 25 minutes until golden on top and lightly browned on the bottom. Let them rest for 5 minutes before removing to prevent sticking.
7. While the tots bake, make the yogurt dip by combining all the dip ingredients in a small bowl.
8. Serve the dip with the warm squash tots.

Ingredients

• 2 ½ cups granulated sugar
• 7 oz. evaporated milk
• ¼ cup butter, cubed
• 1 package (11 oz) vanilla or white chocolate chips (Ghirardelli recommended)
• 4 oz marshmallow creme
• 1 teaspoon vanilla extract
• 2 cups chopped pecans

Instructions

1. Prepare by laying two long sheets of waxed paper on cookie sheets or your counter.
2. In a heavy-bottomed saucepan, combine sugar, milk, and butter. Cook over medium-low heat, stirring constantly. Bring to a boil, then reduce heat slightly to maintain a low boil. Boil and stir for 8 minutes.
3. Add vanilla chips and marshmallow creme. Stir until the chips are completely melted. Remove from heat and mix in vanilla and pecans. Stir well to coat the pecans evenly.
4. Let the mixture cool for 2-3 minutes. It should be thick but creamy. If not, add a couple more teaspoons of evaporated milk and stir.
5. Carefully drop by tablespoons onto the waxed paper. Let cool until set.
6. Store the pecan pralines in an airtight container, layering them between waxed paper.

Ingredients

• 1 cup butter
• 4 cups rotisserie chicken meat, shredded
• 1 15 ounce bag frozen mixed vegetables
• 1 11.36 ounce package Cheddar bay biscuit mix (such as Red Lobster Cheddar Bay Biscuit Mix)
• 2 cups milk
• 1 10.5 ounce can cream of chicken soup
• 2 cups chicken stock
• 2 tablespoons fresh chopped parsley, optional

Instructions

1. Preheat the oven to 375°F (190°C). Place butter in a 9×13-inch baking dish and put it in the oven to melt.
2. Once the butter is melted, layer the shredded chicken over the butter in the baking dish. Top it evenly with the frozen mixed vegetables.
3. In a bowl, mix the biscuit mix, seasoning packet from the mix, and milk until well combined. Pour this mixture over the chicken and veggies, spreading it lightly and evenly over the top without stirring.
4. In another bowl, whisk together the cream of chicken soup and chicken stock until smooth. Pour this mixture over the biscuit mix layer without stirring.
5. Bake the casserole uncovered in the preheated oven until it turns very golden brown and is only slightly jiggly in the center, about 45 minutes.
6. If desired, sprinkle fresh parsley over the top and let the casserole stand for 10 minutes before serving.

Ingredients

• 2 tbsp butter
• 1 tsp jarred minced garlic
• 1 tbsp all-purpose flour
• 1/3 cup whole milk
• 1/4 cup chicken broth
• 1/8 tsp salt
• 1/8 tsp pepper
• 1 egg, slightly beaten
• 1/8 cup Parmesan cheese, shredded
• 1/4 cup ricotta cheese
• 4 oz uncooked pasta, any shape
• 1/2 lb raw shrimp, thawed, peeled, deveined, & tails off
• 1/2 cup mozzarella cheese, shredded
• 1 tsp chopped fresh parsley, optional

Instructions

1. Preheat the oven to 350°F.
2. Cook the pasta according to the package directions.
3. In a medium saucepan over medium heat, melt the butter. Stir in the minced garlic and flour, cooking until bubbly.
4. Gradually stir in the milk, broth, salt, and pepper. Cook and stir for 2-3 minutes. Remove from heat and set aside.
5. Drain the pasta, rinse with cold water, and drain again.
6. In a medium bowl, mix the beaten egg, Parmesan cheese, and ricotta cheese. Set aside.
7. Spray two 18.6-ounce baking dishes with non-stick spray.
8. Whisk together the broth mixture, cheese mixture, and pasta. Pour the mixture into the prepared dishes evenly.
9. Layer the shrimp over the pasta mixture in the dishes.
10. Sprinkle shredded mozzarella cheese and chopped fresh parsley over the top.
11. Bake for 30 minutes.
12. Allow to cool for 5 minutes before serving. Serve hot dishes on cork trivets to protect tables or surfaces.

Ingredients

• 2 pounds ground beef
• 1/2 cup chopped onion
• 1 1/2 cups ketchup
• 1/4 cup white sugar
• 1/4 cup white vinegar
• 1/4 cup prepared yellow mustard
• 3/4 teaspoon Worcestershire sauce
• 3/4 teaspoon salt
• 1/2 teaspoon celery seed
• 1/2 teaspoon ground black pepper

Instructions

1. In a large skillet over medium-high heat, cook the ground beef and onion until the beef is browned; drain any excess fat.
2. Transfer the cooked beef and onion to a slow cooker. Add ketchup, sugar, vinegar, and mustard. Season with Worcestershire sauce, salt, celery seed, and black pepper.
3. Cover and cook on Low for 3 hours.

Ingredients

• 3 cups cooked pasta
• 5 tomatoes, chopped
• 2 green onions, chopped
• 1 tbsp red onion, finely chopped
• 1-2 cloves garlic, minced
• 1 bunch fresh basil, chopped
• 1 tbsp olive oil
• 2-4 tsp balsamic vinegar, to taste
• 1/3 cup shredded parmesan cheese
• Salt and fresh ground pepper, to taste

Instructions

1. In a bowl, mix the tomatoes, green onions, red onion, garlic, basil, olive oil, balsamic vinegar, and parmesan cheese.
2. Allow the mixture to sit for at least 15 minutes.
3. Combine the tomato mixture with the cooked pasta.
4. Season with salt and fresh ground pepper.
5. Serve immediately or let it sit for up to an hour before serving.

Ingredients

• 1/2 cup all-purpose flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cornstarch
• 1 large egg
• 1/3 cup milk
• 1/2 tablespoon oil
• 1 1/2 cups shredded apples

For the Glaze:

• 2 cups powdered sugar
• 4 tablespoons milk
• 1/2 teaspoon vanilla extract
• Cinnamon sugar

Instructions

1. In a bowl, mix the dry ingredients. Add the egg, milk, and oil, and whisk until combined.
2. Gently fold in the shredded apples.
3. Spray the waffle iron with nonstick spray. Spoon the batter onto the iron by the tablespoon. Cook for 3-5 minutes, depending on your iron’s heat level. (For a small Dash waffle iron, cook each donut for 5 minutes).
4. Transfer the waffle donuts to a wire rack to cool.
5. In a separate bowl, whisk together the glaze ingredients. Dip each waffle donut into the glaze.
6. Allow excess glaze to drip off, then sprinkle with cinnamon sugar if desired. Let them set.

Ingredients

• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• 1 teaspoon Salt
• 1 tablespoon Powdered Sugar
• 1/4 teaspoon Paprika
• 1/2 teaspoon Dried Parsley
• 1 lb boneless skinless chicken breast
• 1/2 cup apple cider vinegar
• 1/4 cup milk

Instructions

1. Cube the chicken breast and set it aside.
2. In a small bowl, mix the garlic powder, onion powder, salt, powdered sugar, paprika, and dried parsley.
3. In a medium bowl, combine apple cider vinegar, milk, and 1 tablespoon of the spice mix. Add the cubed chicken, marinate for 30 minutes in the refrigerator.
4. Remove the chicken from the marinade, pat it dry, and coat it with the remaining spice mixture.
5. Preheat the grill to high heat or add a little oil to a grill pan and heat it on high. Cook the chicken for 3-4 minutes on each side or until cooked through.
6. Serve with homemade or store-bought Chick-fil-A sauce and enjoy!

Ingredients

• 1.5 pounds salmon fillets (4 fillets)
• 1 pound asparagus, trimmed
• 1/2 cup melted butter
• 3 cloves garlic, minced
• 1 tablespoon minced parsley
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon cracked pepper
• 4 slices lemon

Instructions

1. Preheat your oven to 450°F and spray a large rimmed baking sheet with non-stick spray.
2. Place the salmon fillets in the center of the baking sheet, leaving space between each fillet.
3. Arrange the trimmed asparagus around the top and bottom of the baking sheet.
4. In a bowl, whisk together the melted butter, minced garlic, parsley, and onion powder. Drizzle this mixture over the salmon and asparagus.
5. Sprinkle salt and pepper over the salmon and asparagus.
6. Lay one slice of lemon over each salmon fillet.
7. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and is opaque throughout.
8. Serve immediately.