More Summertime Recipes!

Strawberry Banana Poke Cake

1 (13.25 oz) box strawberry cake mix
4 eggs
1/2 C. (1 stick) unsalted butter, melted
1 C. whole milk
2 (3.4 oz, ea) boxes instant banana pudding
4 C. cold whole milk

1 (8 oz) tub Cool Whip, thawed
4 bananas, thinly sliced
1 pint strawberries, cleaned/thinly sliced

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
cooking spray. In large bowl beat cake
mix, eggs, melted butter & 1 C. milk,
stirring until mixture is smooth. Pour
batter into prepared dish & bake accordg.
to cake pkg. directions. While cake bakes:
Whisk pudding mix & 4 C. cold milk. Remove
cake from oven & using the handle of a
wooden spoon, poke holes all over top of
cake 2 inches apart. Pour pudding over top
of cake & smooth to fill holes. Refrigerate
cake to set pudding.
Once pudding is set, top with a thick layer
of Cool Whip. Top with sliced strawberries &
bananas. Slice & serve.


Zucchini Parmesan Crisps

2 medium zucchini (about 1 lb, total)
1 T. olive oil
1/4 C. freshly grated Parmesan cheese
(3/4 oz)
1/4 C. plain dry breadcrumbs
1/8 tsp. salt
fresh ground black pepper

Preheat oven 450 degrees F.
Spray a baking sheet with
nonstick cooking spray. Slice
zucchini into 1/4 inch thick rounds.
In medium bow, toss zucchini with
oil. In small bowl combine Parm.,
bread crumbs, salt & a few turns of
pepper. Dip each round into Parm.
mixture, coating evenly on both
sides & pressing coating on to
stick. Place in a single layer on
prepared sheet. Bake 25-30
minutes until browned & crisp.
Remove with a spatula & serve
Makes 4 servings (1/2 C. each)

Black Bean & Corn Salad

1 (14 oz) can black beans, drained/
2 C. frozen corn kernels
1 small red bell pepper, seeded/chopped
1/2 red onion, chopped
1 1/2 tsp. ground cumin, (half a palm
2 tsp. hot sauce (recommended Tabasco)
1 lime, juiced
2 T. vegetable or olive oil
salt/pepper, to taste

Combine all ingredients in a bowl. Let
stand at least 15 minutes for corn to fully
defrost & flavors to combine, then toss
& serve. Serves 4

NOTE: using frozen corn – the corn will
add a quick-chill to this salad as it
defrosts – no need to refrigerate


30-Minute Grilled Chicken Thighs
(& Watermelon/Feta Salad

5 large cloves garlic, 4 grated/
1 whole
1/2 C. plus 2 T. olive oil (plus more
for oiling grill grates)
zest & juice of 2 lemons
1 T. dried oregano
4 large bone-in, skin on chicken
thighs (about 2 lb)
1/2 of medium watermelon, about
3 lb.
1 garden cucumber, peeled (8 oz)
1 (4 oz) block feta cheese
1/2 C. pitted Kalamata olives
kosher salt/gr. black pepper
1/2 baguette, halved length-wise
1/2 C. fresh mint leaves, torn into
large pieces

Prepare grill for medium heat.
Place grated garlic in large ziplock
bag; add 1/4 C. oil, lemon zest &
juice, oregano & chicken. Seal bag
tightly & (using your hands) vigorously
massage marinade into chicken, making
sure chicken is evenly coated. Marinate
at least 10 minutes at room temp.

Remove rind from watermelon, cut fruit
into 1 inch cubes & place in large mixing
bowl. (should be about 6 C.) Quarter the
cucumber lengthwise & cut into 1-inch
pieces-place on top of watermelon in bowl.
Cut feta cheese into 1/2-inch cubes & place
on top of cucumber. Top with Kalamata
olives. (DO not mix yet).

Remove chicken from marinade & place on
a platter. Lightly oil grill grates & sprinkle
chicken liberally with salt/pepper – arrange
pieces skin-sides down on grill, leaving some
space between pieces. Cook until skin is lightly
charred & releases itself from grill, about 2
minutes. Rotate chicken about 90 degrees so
skin won’t burn – cook 2 more minutes. Flip &
cook an additional 5 minutes. Cover grill & cook
until an instant-read thermometer inserted into
deepest part of chicken reads 165 degrees F.,
about 5 more minutes. Transfer to a platter &
let rest at least 5 minutes before serving.
While chicken is resting, brush the cut sides
of the baguette halves with 2 T. oil & sprinkle
with salt/pepper. Arrange bread, cut-sides down,
on grill & cook until lightly charred & warmed
through, about 2 minutes. Halve remaining
garlic clove & lightly rub cut sides of garlic on
hot bread. Halve each piece of baguette.

Scatter most of shredded mint over watermelon
mixture; add remaining 1/4 C. olive oil & a large
pinch of salt/pepper -stir gently to combine.

Divide watermelon salad among 4 dinner plates
with 1 piece chicken & some bread. Garnish with
remaining mint & serve immediately.
Serves 4

NOTE: If using a charcoal grill, be sure to allow a
little extra time to let coals reach the proper
temperature before cooking.

Mediterranean Cucumber & Tomato Salad

1 cucumber, skin-on, seeded/chopped
1 pint cherry tomatoes (25-30) halved or
3 radishes, chopped (or can substitute
a few T. chopped red onion)
1 red or yellow bell pepper, seeded/chopped
handful fresh parsley
1 T. olive oil
3 T. lemon juice
salt, to taste

Combine all ingredients in large bowl &
toss well. Serve at room temp. or refrigerate.
Serves 4


Creamy Crockpot Corn

1 (24 oz) pkg. frozen corn
8 oz. cream cheese, cubed
1/4 C. butter, cubed
2 T. sugar
salt/pepper – to taste

Place frozen corn in crockpot; add
butter & cream cheese. Add sugar,
salt/pepper – stir to combine.
Cover & cook on High 2 hours
(or Low 4 hours). Halfway through
cooking time stir again, cover &
continue to cook.


Crockpot Hot Fudge Brownies

1 (20 oz) box brownie mix – prepared
with ingredients on box (but not baked)
1 C. chocolate syrup
1 C. hot water

Optional toppings:
vanilla ice cream, Cool Whip (thawed),
maraschino cherries, sprinkles, chopped nuts
Spray crockpot insides with nonstick cooking
spray. Pour brownie batter into crockpot &
spread evenly. In a bowl combine choc.
syrup & water – pour over batter. Cover &
cook on High 2 1/2 – 3 hours until edges
are just set. Remove lid & let stand 30
minutes so middle can set up. Serve with
your favorite toppings. Serves 8


Enjoy this great SUMMER weather while it lasts!



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