The Dog Days of Summer


[size=18]Fruit Salad With Pudding[/size]

Ingredients
1 (29 ounce) can peach slices, undrained
1 (20 ounce) can pineapple chunks, undrained
1 (3 1/8 ounce) box dry vanilla instant pudding mix
1 lb strawberries, stemmed and quartered
1 banana, sliced
1⁄2 pint blueberries
1 bunch grapes

[u]Directions[/u] In a large bowl, combine peaches, pineapples, and vanilla pudding mix. This includes the juices from the cans.

Mix well until pudding is dissolved.

Stir in strawberries, banana, blueberries, and grapes. Chill.

Source

http://www.food.com/recipe/fruit-salad-with-pudding-66575

[IMG]http://i938.photobucket.com/albums/ad229/WiccanWoman/Summer/SU-Food/000a-Hawaiian-fruit-salad_zpshvgxy0a9.jpg[/IMG]

[size=18]Hawaiian Fresh Fruit Salad[/size]

Ingredients
Dressing:
1/3 cup fresh lime juice
1 1/2 tablespoons honey
3/4 teaspoon ground ginger or minced fresh ginger

Fruit Salad:
6 cups of your favorite fresh fruits, such as:
Bananas, peeled and sliced
Blueberries
Pineapple, cut into bite-size pieces
Blackberries
Raspberries
Mango, peeled and cubed
Strawberries, stems removed and berries cut into halves
Kiwi, peeled, sliced, and each slice cut in half
Oranges, peeled and cut into chunks

[u]Directions[/u] For the dressing: Mix the lime juice, honey and ginger in a small bowl.

For the fruit salad: Mix the fruit in a large salad bowl. Pour the dressing over the fruit and stir. Serve immediately if you use bananas.

Source

http://www.foodnetwork.com/recipes/trisha-yearwood/hawaiian-fresh-fruit-salad-recipe.html

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[size=18]Patriotic Puppy Chow[/size]

Ingredients:
Red:
4 Cups Chex Cereal
1 Cup Red Candy Wafers
2 tbsp Coconut Oil or Vegetable Oil
1/3 Cup Confectioners Sugar

Blue:
4 Cups Chex Cereal
1 Cup Blue Candy Wafers
2 tbsp Coconut Oil or Vegetable Oil
1/3 Cup Confectioners Sugar

White:
4 Cups Chex Cereal
1 Cup White Candy Wafers
2 tbsp Coconut Oil or Vegetable Oil
1/3 Cup Confectioners Sugar

Directions for each color:
In a large microwave safe bowl, microwave candy wafers in 20-second bursts, stirring in between each burst until smooth.

Stir in oil until smooth. Gently fold in Chex cereal until completely coated.

You could always add in other patriotic treats, such as red, white and blue sprinkles or even M&Ms!

Source

http://southerngirlramblings.com/patriotic-puppy-chow/

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[size=18]Apple Turnovers[/size]

Ingredients:
2 tablespoons lemon juice
4 cups water
4 Granny Smith apples - peeled, cored
and sliced
2 tablespoons butter
1 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon water
1 (17.25 ounce) package frozen puff pastry sheets, thawed
1 cup confectioners’ sugar
1 tablespoon milk
1 teaspoon vanilla extract

[u]Directions:[/u] Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.

Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.

Preheat the oven to 400 degrees F (200 degrees C).

Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.

Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.

To make the glaze, mix together the confectioners’ sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.

Source

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=59124&origin=detail&servings=8&metric=false

[size=18]Five-Ingredient Apple Turnovers[/size]

Ingredients:
1 sheet frozen puff pastry (about 10 ounces), defrosted (To defrost the puff pastry, you can store it in the refrigerator for a few hours, or on the counter for about 30 minutes.)
1 tablespoon butter
3 apples
1 teaspoon cinnamon
1/4 cup sugar
2 tablespoons milk or an egg beaten in a small dish with some water (optional)

[u]Instructions:[/u] Lay the pastry on the counter and trim it to it’s close to a square. Reserve the scraps for another use or discard them. Cut the pastry into four squares. Set aside. Preheat the oven to 400°F.

Peel, core, and dice the apples.

Warm the butter in a skillet over medium heat. When bubbly, add the apples and cook for 4-5 minutes, until soft. Add the cinnamon and the sugar and a pinch of salt. Remove from the heat.

Place one pastry square on your baking sheet. Place one quarter of the cooked apples in the middle, then fold the top edge over the bottom and press to seal the edges. Brush the tops lightly with milk or egg wash. Repeat with the other three squares. Bake for 10 minutes, until golden and puffed. Serve warm or room temperature. They’re very good with vanilla ice cream!

Source

http://blog.blueapron.com/five-ingredient-apple-turnovers/

[size=18]Apple Harvest Pockets[/size]

Ingredients:
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
2 cups diced peeled apples
1/3 cup sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon

[u]Directions:[/u] Heat oven to 400°F. Unroll pie crusts on work surface. Cut each crust into quarters, making 8 wedges.

Mix apples, sugar, flour and cinnamon. Top half of each crust wedge with 1/3 cup apple mixture. Fold untopped sides of wedges over filling. With fork, press edges to seal. Place on ungreased cookie sheet. Cut several small slits in top of each to allow steam to escape.

Bake 15 to 20 minutes or until light golden brown. Serve warm or cool.

Source

http://www.pillsbury.com/recipes/apple-harvest-pockets/e184863d-6e83-4a1f-8146-4c5a977033b5?p=1

[size=18]3 Ingredient Easy Apple Turnovers[/size]

Ingredients:
2 puffed pastry sheets, thawed
1 cup applesauce
1 cup vanilla glaze

[u]Instructions:[/u] Preheat oven to 400 degrees Fahrenheit.

Place puffed pastry sheets on clean, dry surface. Cut each pastry sheet into four squares.

Place one tablespoon of applesauce on one half of the square.

Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on an ungreased baking sheet, leaving about 1 inch between them.
If desired, crimp edges with fork.

Cut three small indentations on the thickest part of the turnover to resemble small apple pies.

Brush with one beaten egg, if desired.

Bake for 20 minutes.

When golden brown and puffed up, remove from oven and drizzle vanilla glaze on top using the prongs of a fork.

If you desire to make your own glaze, simple whisk together, 1 cup powdered sugar, 3 tablespoons of milk, and 1/4 teaspoon vanilla. Enjoy!

Source

http://pintsizedtreasures.com/3-ingredient-easy-apple-turnovers/

[b]***Note:[/b] A little drizzled honey also works well as a glaze for turnovers.
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[size=16]Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette[/size]

Ingredients:
2 large cucumbers, diced
1 zucchini, diced
1/2 red onion, thinly sliced
3 large tomatoes, diced
1 cup chopped black olives
2 tablespoons chopped fresh basil
2 teaspoons fresh thyme leaves
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 1/2 teaspoons lemon zest
1/2 lemon, juiced
1 1/4 teaspoons kosher salt, or to taste
1/2 teaspoon white sugar
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

[u]Directions:[/u] In a large salad bowl, mix together the cucumbers, zucchini, red onion, tomatoes, black olives, basil, and thyme. In a separate bowl, whisk together the red wine vinegar, balsamic vinegar, lemon zest, lemon juice, kosher salt, sugar, and white pepper until thoroughly combined. Pour the olive oil slowly into the dressing mixture, whisking to combine. Pour the dressing over the salad, and serve.
Source

http://allrecipes.com/Recipe/Cucumber-Tomato-Salad-with-Zucchini-and-Black-Olives-in-Lemon-Balsamic-Vinaigrette/Detail.aspx?prop24=hn_slide3_Cucumber-Tomato-Salad-with-Zucchini-and-Black-Olives-in-Lemon-Balsamic-Vinaigrette&evt19=1

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[size=16]Fabulous Zucchini Grinders[/size]

Ingredients:

Marinara Sauce:
1 tablespoon olive oil
2 cloves garlic, peeled and coarsely chopped
1 pinch crushed red pepper flakes
1 tablespoon chopped fresh basil
1 teaspoon red wine vinegar
1 teaspoon white sugar
1 (14.5 ounce) can diced tomatoes
salt and pepper to taste

Grinders:
1 tablespoon butter
2 medium zucchini, cubed
1 pinch red pepper flakes
salt and pepper to taste
1 1/2 cups shredded mozzarella cheese
4 (6 inch) French or Italian sandwich rolls, split

[u]Directions:[/u] To make marinara sauce, heat olive oil in a saucepan over medium heat. Add garlic, basil and red pepper flakes; cook and stir for a minute or two until fragrant. Stir in sugar, vinegar, salt, and pepper. Pour in tomatoes with their juices and simmer over low heat for 15 minutes. Remove from heat and puree until smooth in food processor or blender.

Preheat the oven to 350 degrees F (175 degrees C).

Melt butter in a skillet over medium heat. Cook the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt, and pepper.

Spoon a generous amount of the zucchini mixture into each sandwich roll. Cover zucchini with about 1/4 cup marinara sauce per roll. Top with a handful of shredded mozzarella. Close the rolls, and wrap individually in aluminum foil.

Bake for 15 minutes in the preheated oven, until bread is heated through, rolls are soft, and cheese is melted.

Source

http://allrecipes.com/Recipe/Fabulous-Zucchini-Grinders/?prop24=hn_slide4_Fabulous-Zucchini-Grinders&evt19=1

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[size=16]Baked Zucchini Chips[/size]

Ingredients:
1/2 cup panko (Japanese breadcrumbs)
1/4 cup loosely packed fresh basil leaves
1/4 teaspoon kosher salt
1/4 cup finely grated Parmesan cheese
1/2 pound zucchini, cut into 1/4-inch-thick rounds
1 tablespoon olive oil
vegetable cooking spray

[u]Preparation:[/u] Preheat oven to 450°. Process first 3 ingredients in a food processor 10 to 15 seconds or until finely ground. Stir together breadcrumb mixture and cheese in a medium bowl. Toss zucchini rounds with oil. Dredge zucchini, 1 round at time, in breadcrumb mixture, pressing gently to adhere. Place rounds in a single layer in a jelly-roll pan coated with cooking spray. Bake 30 minutes or until browned and crisp. Serve hot.
Source

http://www.myrecipes.com/recipe/baked-zucchini-chips?utm_source=un_display_na_ti_20150501_outbrain#

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