Two Easy Summer Recipes

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.

Two easy summer recipes

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.

AuthorTwentyfiveplusfiveDifficultyBeginner

Yields1 Serving
Prep Time20 minsTotal Time20 mins

 16 oz frozen corn
 2 avocado (cubed)
 1 pt cherry tomatoes (sliced)
 1 large handful of cilantro (chopped)
 2 limes (juiced)
 1 tbsp coarse sea salt
 1 tsp pepper

1

-Place all ingredients into a large bowl, mix together, and refrigerate for 2 hours prior to serving

Ingredients

 16 oz frozen corn
 2 avocado (cubed)
 1 pt cherry tomatoes (sliced)
 1 large handful of cilantro (chopped)
 2 limes (juiced)
 1 tbsp coarse sea salt
 1 tsp pepper

Directions

1

-Place all ingredients into a large bowl, mix together, and refrigerate for 2 hours prior to serving

Corn Avocado Salad

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.

Yields1 Serving

 1 short sleeve graham crackers
 1 egg
 2 tbsp salted butter
 2 tbsp sour cream
 1 stick cream cheese
 ¾ cup granulated sugar
 1 pt fresh strawberries
 1 tsp lemon zest

Make the strawberry filling
1

Chop the strawberries and add to a saucepan over low heat.

2

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.

Make the crust
3

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.

4

Melt the butter in the microwave and pour over the graham crackers. Mix with a spoon.

5

Divide between two small individual pie plates. Press the mixture firmly on the bottom and sides of the plate.

Make the filling
6

In a stand mixer, combine the strawberry filling, egg, 1/2 cup of sugar, sour cream, and cream cheese. Blend until smooth.

Assemble each individual pie
7

Divide the mix between the two pie dishes and bake at 320 degrees for 45 minutes.

8

Let them cool in the fridge for 3 hours or more. Top with sliced strawberries and serve.

Ingredients

 1 short sleeve graham crackers
 1 egg
 2 tbsp salted butter
 2 tbsp sour cream
 1 stick cream cheese
 ¾ cup granulated sugar
 1 pt fresh strawberries
 1 tsp lemon zest

Directions

Make the strawberry filling
1

Chop the strawberries and add to a saucepan over low heat.

2

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.

Make the crust
3

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.

4

Melt the butter in the microwave and pour over the graham crackers. Mix with a spoon.

5

Divide between two small individual pie plates. Press the mixture firmly on the bottom and sides of the plate.

Make the filling
6

In a stand mixer, combine the strawberry filling, egg, 1/2 cup of sugar, sour cream, and cream cheese. Blend until smooth.

Assemble each individual pie
7

Divide the mix between the two pie dishes and bake at 320 degrees for 45 minutes.

8

Let them cool in the fridge for 3 hours or more. Top with sliced strawberries and serve.

Mini Strawberry Cheesecake

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.

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