SUMMER RECIPE FUN SNACKS
These fun snacks are great for a summer recipe. They are fun and kid friendly. Adults will love them as well.
VOLCANO DIP AND CHIPS
This summer recipe can be used anytime of year!
2 large cans chili with no beans
2 small cans refried beans
Shredded cheddar cheese, large package
Mix all of the ingredients together but reserve some of the refried beans. Form a volcano mound and spread the reserved beans as the top layer. Dig a hole from the top and pour in some of our Rotel cheese dip or you can use hot sauce. Serve chips on the side.
ROTEL CHEESE DIP
This summer recipe can be used all year round and is an all time favorite.
1 lb. ground beef
2 lb. box of Velveeta cheese
1 med. onion
1 can Rotel tomatoes
Cook ground beef and drain. Add chopped onion and let cook until onion is tender. Add Rotel tomatoes then chunks of Velveeta and add to other ingredients. After cheese is melted, remove from heat and let stand until thickened.
1 package refrigerated slice and bake sugar cookie dough
1 pk (8-oz) cream cheese
1/3 cup sugar
1/2 tsp. vanilla
1 cup strawberries
1 cup bananas
1 cup fresh or canned peach slices
1 cup fresh or frozen blueberries
1/4 cup pineapple or orange marmalade
1 tbsp. water
Thinly slice the cookie dough and place slices on a 14” pizza pan, slightly overlapping. Bake 10 minutes at 350 degrees. Cool a bit.
Cream together cream cheese, sugar and vanilla and spread on cooled cookie crust.
Add the strawberries in the middle, then a circle of bananas, a circle of peach slices and then a circle of blueberries. You can also add kiwi or white grapes.
Mix the marmalade and water and pour evenly on top like a glaze.
Refrigerate until slightly chilled and then enjoy this summer recipe.
1 ounce Banana flavored instant pie filling and pudding mix
8 ounces vanilla yogurt
8 ounces crushed pineapple, drained
1 cup Cool Whip
2 tablespoons toasted coconut
1 tablespoon toasted macadamia nuts, optional
Combine pudding mix, yogurts, and pineapple in a medium bowl. Fold in Cool Whip Lite. Cover and chill. If desired stir in rum. Top with coconut and macadamia nuts.
JELLO SUNSHINE SALAD
1 sm. box orange Jell-O
1 sm. box lemon Jell-O
1 c. hot water10 ice cubes
4 lg. bananas
1 sm. can crushed pineapple, drained, save juice
Mix Jell-O with water until dissolved. Add ice cubes. Stir until Jell-O thickens. Add sliced bananas and pineapple. Place in refrigerator until set.Spread Cool Whip on top.
· 1/4 cup plain yogurt
· 2 tablespoons mayonnaise
· 2 tablespoons sour cream
· 1/2 Tablespoon of onion powder
· 1/2 Tablespoon of garlic powder
· Coarse salt and ground pepper
Blend ingredients together in a bowl and chill until ready to serve.
BEACH BALL CHEESE BALL
2 (8 ounce) packages cream cheese
1 (8 ounce) can crushed pineapple, drained
1 tablespoon diced onion
1 tablespoon chopped green bell pepper
1/4 tablespoon seasoning salt
Mix together all of the ingredients and form into a ball.
Then: Section the ball into six parts and stick on the following to “color” each section.
Pineapple pieces cut into small chunks
bell pepper, chopped
red apple chunks with skin side showing
purple grape halves, skin side showing
8 peaches, pitted and peeled or 1 cup peaches in their own juice
4 cups plain or vanilla yogurt
16 mini paper cups (like Dixie cups)
16 Popsicle sticks
Mash peaches and add yogurt. Divide into the paper cups.
Place in freezer for 30 minutes then insert popsicle sticks in each and freeze until solid ( 1 ½ to 2 hours longer).
When ready to serve, cut away the paper cup.
LIFE PRESERVER SUGAR COOKIES
Follow our basic sugar cookie recipe
and bake according to directions. Use equal parts of yellow, green, red, blue and orange tinted decorator icing to make the swim rings multi-colored. Wilton coloring is our favorite for bold colors.
RAINBOW LIFE PRESERVER JIGGLERS
Make our Jell-O jiggler recipe but use blue, green, yellow and red. Start with the blue and let it set firmly before adding the green and so on. Make sure the one you are adding is not very warm. When all layers are set, cut with doughnut cutter or improvise by using a glass to cut the outside ring and an empty aspirin bottle to cut the inner circle.
The kids will really love these and the best thing is…they don’t melt!
HULA LUAU COOKIES
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
2/3 c. shortening
1 1/4 c. sugar
1/2 tsp. vanilla
1/2 tsp. almond flavor
3/4 c. well drained crushed pineapple
1/2 c. finely chopped shredded coconut
Sift together flour, baking powder, and salt. Cream the sugar and shortening and flour thoroughly. Beat in egg until mixture is fluffy. Blend in dry ingredients and then the pineapple. Drop by teaspoonful on ungreased cookie sheet 3 inches apart. Sprinkle with coconut. Bake at 325 degrees, about 10 minutes.
1 (18.25 ounce) box vanilla cake mix
1/2 cup (1 stick) butter or margarine, melted
8 ounces cream cheese, softened
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 (16 ounce) box confectioners' sugar
1 1/2 cups shredded coconut
Preheat oven at 350Heat oven to 350 degrees and grease a 13 x 9-inch baking pan.Combine first 3 ingredients. Press into bottom about 1 inch up the sides of pan and mix together next 6 ingredients and pour over the crust. Bake for 45 minutes. Let cool and cut into squares.
SAND PAIL DESSERTS
Oreo cookies (crushed)
Chocolate pudding (make it ahead of time)
In a sand pail, layer crushed oreo cookies, chocolate pudding and cool whip. Top with more crushed cookies and stick some gummy worms inside the pail. Serve with a shovel.
PEA POD GRASS SKIRTS
On a bright colored platter, make these pea pod grass skirts, one for each child. Make the skirt by placing 10 or so peapods in a fan shape then use a Tablespoon of our ranch dressing to draw a waistband at the top of the skirt.