It’s summer, the sun shining bright and the birds are chirping, you can hear the laughter of little kids playing outside…what a glorious season to be alive! Summer is a season of freedom, carefree and light; there’s not a more perfect time to whip up some scrumptious treats in your kitchen and invite your friends and neighbors over for a lovely summer picnic or brunch! We here at The Waking want you to experience the joy that summer meals with friends bring, so we have decided to share a few of our favorite summer treats with you this week! We hope you will try these recipes out for your loved ones during this fine summer season! Cheers!
We have made this veggie pizza for years now, and it’s one of the best things in my opinion, to make for summer! Served chilled, it’s a refreshing and healthy low-fat snack and/or dinner dish that is filling, yet light enough to where it won’t make you nervous to put on that swim suit the next day! The cream cheese topping and crescent roll crust makes this pizza so tasty, and with the addition of the veggies (carrots, broccoli, and tomato are our favorites); it gives a nice sweet to savory ratio…mmm!
1 package refrigerated crescent rolls – low fat
1 package cream cheese, softened – fat free or reduced fat
1 ½ tsp mayonnaise – fat free
1 pressed garlic clove
1 tsp. dried dill weed, salt, and pepper to taste
2 cups assorted vegetables (any combination, such as zucchini, broccoli,
green onion, green or red bell pepper, mushrooms, cucumber, carrots, or
Pre-heat oven to 350 degrees
Put dough on round pizza pan, connect all edges and shape. Bake 12-15 minutes, until light golden brown. Cool completely on cooling rack. In a 1 quart bowl, combine remaining ingredients except vegetables. Mix well and spread over cooled crust. Chop vegetables with food chopper, sprinkle over top of pizza. Refrigerate for 30 minutes. Serve chilled. Makes 10 servings, and can be made one day ahead and stored covered in refrigerator.
(Recipe found @ http://redvelvetgirls.typepad.com/emma/)
Mmm, what could be better than a nice cold Strawberry Lemonade on a hot summers day? Not much we agree! That’s why we made it! 🙂 This lemonade is so easy to make and takes no time at all. The sweet strawberry flavor makes it even more refreshing. A big pitcher of this Strawberry Lemonade would be the perfect drink to take on a picnic or just out on your porch to read a good book on a lazy summer afternoon.
juice of 10 lemons (plus some of pulp, if you can)
2 small bags of frozen strawberries (or fresh)
6 cups of water
3/4 cup sugar
lots of ice to serve it over
Puree the strawberries and combine with the lemon juice, sugar, and
water. Serve over generous amounts of ice and garnish with lemon or lime
Frosty Caramel Cappuccino
Forget Starbucks, you can whip up this yummy Frosty Caramel Cappuccino in just minutes at home! And it’s the perfect summer treat! This cappuccino is such a cinch to make and has a great caramel flavor. We used heavy cream instead of half-and-half and it worked just fine, and made it very smooth and creamy. We also used 4 teaspoons of coffee granules to give it a stronger coffee taste…Cecily however still thought it needed more. 🙂 Also, instead of whipped cream in a can, we used a generous dollop of Cool Whip. I think it’s safe to say we’ll be making this quite a bit. If you’re looking for an afternoon pick me up or a delish dessert to make for family and friends look no further than this Frosty Caramel Cappuccino!
1 cup half-and-half cream
1 cup 2% milk
3 tablespoons plus 2 teaspoons caramel ice cream topping, divided
2 teaspoons instant coffee granules
8 to 10 ice cubes
4 tablespoons whipped cream in a can
In a blender or food processor, combine the half-and-half, milk, 3 tablespoons caramel topping, coffee and ice cubes; cover and process until smooth. Pour into two chilled glasses. Top with whipped cream and drizzle with remaining caramel topping. Serve immediately.
Grilled Shrimp with Mango Salsa
Better Homes and Gardens
1-1/2 pounds fresh or frozen large shrimp, peeled and deveined
1 tablespoon butter or margarine, melted
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 fresh Serrano pepper
1 small mango, peeled and coarsely chopped (about 1-1/3 cups)
1/3 cup chopped, peeled jicama
2 tablespoons pineapple juice or orange juice
1 tablespoon snipped fresh cilantro
Nonstick spray coating
1/3 cup chopped red sweet pepper
1. Thaw shrimp, if frozen. Stir together melted butter or margarine, salt, cumin, black pepper, and ground red pepper in a small bowl. Drizzle over shrimp, tossing to coat.
2. For salsa, wear plastic gloves to halve Serrano pepper; remove seeds, stem, and veins; finely chop. In a bowl toss together Serrano pepper, mango, sweet pepper, jicama, pineapple or orange juice, and cilantro. Set aside.
3. Spray a grill with nonstick coating. Arrange shrimp onto grill, using skewers if necessary. Grill until shrimp turn opaque, turning once halfway through grilling. Remove shrimp from grill. Serve shrimp with salsa. Makes 6 servings.
Note: We used a George Foreman grill, so we placed the shrimp directly on the grill without skewers. Also, you may want to double the seasoning for the shrimp to achieve more flavor. We covered the shrimp entirely, so we ended up making a lot of seasoning mix.
Italian Cream Soda
1 8.5 oz. bottle of San Pellegrino Sparkling Water (comes in a six-pack)
2 tablespoons vanilla syrup (bought at Starbucks or the coffee aisle in your grocery store)
1 dash of half-and-half
Pour 8.5 oz. bottle of Pellegrino into a large glass. Mix 2 tablespoons of vanilla (or your choice of flavoring) syrup into the Pellegrino. Pour a small dash of half-and-half into glass and add ice.