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
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
Pink Lemonade Pie
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
- 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
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