Happy Monday!

I thought I would share some of our favorite summer recipes with you. Think of this post as a chat between friends (which we are) swapping stories and recipes. I would love it if you would share yours!

Strawberries are everywhere! We just made these Strawberry Crumb Bars and they were a huge win at our house. We made them with the banana, which gave it a slight banana-y flavor, which works, but next time I want to try the recipe with applesauce. And yes, there will be a next time.

These No-Bake Healthy Granola Bites were introduced to me by a friend. They are so good! The no-bake part is perfect for summer. Keep them stored in the fridge (so good to eat cold!) and they freeze great. I love keeping these on hand.

This Zesty Quinoa Salad is a favorite for dinner on a hot night. It is actually better if you make it ahead and refrigerate it, not that you should go hungry waiting for it to chill. 

Anytime I make this Enchilada Rice, there are cheers at our house. Seriously so good. We have made it for guests, and even though it doesn’t dish out “pretty”, everyone loves it. And it is so adaptable! Promise me you will make this. Thanks.

This Chickpea Salad Sandwich is new to us and is a gem on so many levels – No cooking, easily adaptable to your favorite Chicken Salad recipe, a piece of cake to put together, and it’s terrific as leftovers. There is no reason not to make this one.

I haven’t tried this recipe for Refried Beans yet, but I’m excited to get on it. I love refried beans for recipes, especially a layered Mexican dip. I like leaving my oven turned off when it’s hot and the Instant Pot helps me do that. 

This last one was given to me by a friend years ago. When she told me she was making homemade ice cream sandwiches one day, I was like, “Why?” Let me tell you why – they are absolutely worth the effort and everyone LOVES them! You can customize them with different cake mixes and/or flavors of ice cream. These are not the healthiest treats, but I couldn’t not share it. 

I don’t have a photo, so please trust me on this.

Ice Cream Sandwiches (Makes 16 sandwiches)

1 egg

1/2 cup shortening

1/4 cup butter, softened

1 tsp vanilla

1 package Devil’s Food Cake Mix

1/2 gallon ice cream in a rectangle container

Beat egg, shortening, butter, vanilla and half of dry cake mix till smooth. Stir in remaining cake mix. 

Divide into 4 equal parts. Roll each into a 10×6” rectangle. Cut into eight, 3×2 ½” rectangles. 

Place on an ungreased baking sheet. Bake 6-8 minutes at 375, till the edges look set. Prick generously with a fork. 

Allow to cool, then remove to cooling racks. 

Cut ice cream into 16 rectangles about ¾” thick. Place each slice between two cookies. 

Wrap in sandwich bags and freeze.



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