Our Favorite Summer Recipes | Brumbaugh’s

Brumbaugh's

Easy Summer Recipes (from Family & Friends!)

Technically, the first day of summer is June 20, but in Texas, Memorial Day weekend is always the real start of summer. At Brumbaugh’s, we’re ready for the long evenings and summer holidays that lie ahead.

As you prepare for another sweltering Texas summer, you need recipes you can quickly throw together — without sweating away at the stove. We’ve rounded up some of our family and friends’ go-to summertime recipes below. These quick treats make it easy to enjoy the best flavors of the season.

If you try out any of the recipes below, tag us on Instagram or Facebook. We’d love to see!

Fresh-and-Fun Frozen Fruit

Elizabeth Brumbaugh Quirk
Elizabeth Brumbaugh Quirk

These easy fruit-filled ice cubes dress up any cold drink in the summer. Elizabeth says, “My three year old loves to have these fun treats in his water cup!”

  • Fruit of choice (our favorites are berries like blueberries, raspberries, but strawberries or even orange pieces could work!)
  • Plastic ice cube trays
  • Filtered water
  • Wash fruit
  • Put 1-2 pieces in each segment of an empty ice tray
  • Fill the tray with filtered water
  • Stick in the freezer for at least 3 hours
  • Pop up the cubes and add to your iced tea, water, or lemonade! Enjoy.

Image courtesy of Taste of Home.

Fresh-and-Fun Fruit Ice | Brumbaughss

Pink Lemonade Pie

JoNell Sinquefield
JoNell Sinquefield

Frozen pink lemonade flavors this smooth, easy-to-make pie that’s best when served with lots of CoolWhip and shredded coconut. The best part is: no baking required!

  • 1 ½ cups graham cracker crumbs
  • ¼ cup sugar
  • 6 tablespoons butter, melted
  • 8 oz cream cheese, softened
  • 1 (14 oz) can sweetened condensed milk
  • 1 (6 oz) can frozen pink lemonade concentrate, thawed
  • 4-5 drops red food coloring
  • 1 (8 oz) container Cool Whip
  • ½ cup shredded coconut (toss with a small drop of red food coloring to tint pink!)
  • Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Stir well.
  • Transfer to a 9-inch pie plate. Press into bottom and up sides. Refrigerate until firm. 
  • Use an electric mixer to beat cream cheese until smooth and fluffy. Gradually beat in sweetened condensed milk. Be sure to scrape down the sides of the bowl to make sure it gets mixed evenly. 
  • Beat in lemonade concentrate and food coloring. 
  • Fold in ½ of the Cool Whip. pour into graham cracker crust. Freeze until firm. 
  • Serve with remaining Cool Whip and sprinkle with coconut.

Image courtesy of Spicy Southern Kitchen

Fig & Prosciutto Flatbread

Darra Dykes

Courtesy of Kitchn.

Elevate pizza night with a homemade flatbread. This recipe tastes like it’s from an upscale bar or restaurant, but it’s easy to make at home!

  • 1/2 pound pizza dough
  • 3 fresh figs 
  • All-purpose flour
  • Finely ground cornmeal
  • 1 teaspoon olive oil
  • 1/4 cup fig jam
  • 3 ounces thinly sliced prosciutto ham
  • 1/2 cup crumbled gorgonzola cheese
  • 1/2 cup arugula (1 ounce)
  • 1 tablespoon balsamic glaze

Place a pizza stone or baking sheet in a cold oven. Preheat the oven to 450°F. 

Slice fresh figs into quarters.

Dust pizza dough with all-purpose flour to make it easier to handle. Place dough on parchment paper sprinkled with cornmeal. Use the heel of your hand to press the dough flat. Work from the middle out to shape it into a 10-inch round with your hands or a rolling pin. 

Brush the dough with olive oil, then spread the fig jam, leaving a 1/2-inch border around the outer edge. 

Arrange the prosciutto evenly over the fig jam, then sprinkle with 1/4 cup of the gorgonzola. Carefully remove the pizza stone from the oven and use the parchment paper to slide the flatbread directly onto it.

Bake in preheated oven until the edges are golden-brown and crisp, about 10 to 12 minutes. During the last 3-4 minutes of baking, scatter fresh figs on the flatbread. 

Remove the flatbread from the oven and top immediately with remaining gorgonzola and arugula. Drizzle with balsamic glaze. Cool for 2 minutes, then slice and serve.

Image courtesy of Kitchn.

Frosty Fruit Salad

Sally Brumbaugh | Brumbaughs
Sally Brumbaugh

Fresh from the fridge, this refreshing fruit salad is perfect for dessert any summer evening. By letting it sit overnight before serving, this salad soaks up all the sweet fruit flavor, making it softer and more delicious the next day.

  • 1 cup sour cream
  • 1 can of apricots, coarsely cut
  • 1 20 oz can of pineapple chunks (drained)
  • 1 cup mini marshmallows
  • 2 fresh oranges, cut into bite-sized pieces
  • ½ cup flaked coconut



Combine all ingredients and stir to blend evenly.

Cover and chill in the refrigerator for at least 24 hours before serving

Spoon into chilled sherbet glasses to serve.

 
Image courtesy of Little Figgy Food.

We’ll no doubt be making these tried and true recipes more than a few times this summer. Message us on Instagram or Facebook and let us know what your favorite, easy summer recipes are. We’d love to add some more to our list!

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