Two Easy Summer Recipes to Try
Staying at home has allowed me extra time to perfect my two easy summer recipes. Most evenings, we are looking for something quick. As odd as it sounds, I like to make colorful recipes in the summer. There is nothing prettier than a bright salad on our dinner table on a warm summer night. Due to the current situation, we haven’t been hosting friends or family on a weekly basis as we usually do. Since it is just the two of us, it is hard to find desserts that yield just enough for a few servings. Using mini-pie plates has been the perfect solution for us. The Corn Avocado Salad recipe that I share below, yields a ton. It stays fresh in the fridge for a few days, and I usually enjoy eating it with my lunch as it is a healthy and light option on warmer days. The lime juice helps preserve the avocados.
Corn Avocado Salad Recipe
This is one of the easiest sides to serve this summer. It takes a total of 20-minutes to prepare and is a bright addition to any BBQ table.
AuthorLaura YoungDifficultyBeginner-Place all ingredients into a large bowl, mix together, and refrigerate for 2 hours prior to serving
Ingredients
Directions
-Place all ingredients into a large bowl, mix together, and refrigerate for 2 hours prior to serving
Mini Strawberry Cheesecakes
Ben is a big fan of strawberry cheesecake. Since I don’t eat dairy, it is always a waste when I make a huge cheesecake. This recipe yields two mini cheesecakes, and they stay fresh in the fridge for a few days. We registered for these mini-pie plates, and I use them all the time.
AuthorLaura YoungChop the strawberries and add to a saucepan over low heat.
Take 1/4 cup of sugar and add it to a saucepan. Mash with a potato masher and allow to melt with the sugar, creating a thick sauce. Let it cool in the freezer for 20 minutes.
I place the sleeve of graham crackers into a large ziplock bag and use a mallet to mash them up. If you prefer, you can pulse them in a food processor. Place the crumbs in a large mixing bowl.
Melt the butter in the microwave and pour over the graham crackers. Mix with a spoon.
Divide between two small individual pie plates. Press the mixture firmly on the bottom and sides of the plate.
In a stand mixer, combine the strawberry filling, egg, 1/2 cup of sugar, sour cream, and cream cheese. Blend until smooth.
Divide the mix between the two pie dishes and bake at 320 degrees for 45 minutes.
Let them cool in the fridge for 3 hours or more. Top with sliced strawberries and serve.
Ingredients
Directions
Chop the strawberries and add to a saucepan over low heat.
Take 1/4 cup of sugar and add it to a saucepan. Mash with a potato masher and allow to melt with the sugar, creating a thick sauce. Let it cool in the freezer for 20 minutes.
I place the sleeve of graham crackers into a large ziplock bag and use a mallet to mash them up. If you prefer, you can pulse them in a food processor. Place the crumbs in a large mixing bowl.
Melt the butter in the microwave and pour over the graham crackers. Mix with a spoon.
Divide between two small individual pie plates. Press the mixture firmly on the bottom and sides of the plate.
In a stand mixer, combine the strawberry filling, egg, 1/2 cup of sugar, sour cream, and cream cheese. Blend until smooth.
Divide the mix between the two pie dishes and bake at 320 degrees for 45 minutes.
Let them cool in the fridge for 3 hours or more. Top with sliced strawberries and serve.
There have been so many “silver-linings” for us this spring. Three months ago, things were so uncertain for us in terms of our move. We had many stressful days where we wondered if everything would work out for us. I can’t help but feel so thankful to be safely in our new home enjoying time cooking in the kitchen and dining outside on our deck.
Love the corn/avocado salad recipe. I can’t wait to try it!