Posts Tagged ‘easy summer recipe’

Melon and Strawberry Fruit Salad

Tuesday, August 16th, 2016

The humid days of August are in full swing, which means we need a dish that not only keeps us cool but requires little effort to prepare. This fruit salad combines melons and strawberries with a little bit of honey for a sweet and refreshing snack, lunch or side for the rest of the summer.

Melon & Strawberry Fruit Salad

Summer RecipeWhat you’ll need:

  • 1 small watermelon, cubed
  • 1 cantaloupe, cubed
  • 1 honeydew, cubed
  • 1 pineapple, cubed
  • 4 cups strawberries, sliced
  • 2/3 cup honey
  • Mint for garnish, if desired


  1. In a large bowl or on a large serving platter, combine all fruit.
  2. Mix in honey; garnish with mint if desired. Serve and enjoy.

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Rotini Pasta Salad Recipe

Tuesday, June 28th, 2016

Fresh vegetables, full flavor and an instant snack, side dish or meal: the Rotini Pasta Salad is the complete summer package! Take it on the go or leave it in the fridge for a quick and easy weekday meal you don’t have to cook in a hot oven.


What you’ll need:

  • 1 box (16 oz) rotini or fusilli pasta
  • 1 red bell pepper, chopped
  • 1 cup chopped cucumber
  • 1 cup halved cherry tomatoes
  • 8 oz cheddar cheese, cubed
  • 3/4 cup Italian salad dressing


  1. In a large pot on the stove, boil water and cook pasta per directions on box. Drain, pour pasta in a large bowl and cover. Refrigerate for at least 1 hour.
  2. Take the pasta out of the refrigerator and uncover, add red pepper, cucumber, tomatoes and cheese. Combine well with a wooden spoon until ingredients are evenly distributed throughout.
  3. Add Italian salad dressing and mix, coating all the contents evenly. Refrigerate until serving or serve immediately – enjoy!

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Tuesday Recipe: Blueberry Muffins

Tuesday, August 13th, 2013

Tis the season for blueberries, and we have a special recipe to cure that craving you’ve got!

Moist Blueberry Muffins

Yield: 1 dozen muffins


  • 2 cups fresh blueberries
  • 1 1/8 cup sugar plus 1 tsp. sugar
  • 2 1/2 cupsĀ  unbleached all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. table salt
  • 2 large eggs
  • 4 tbsp. (1/2 stick) unsalted butter, melted and cooled slightly
  • 1/4 cup vegetable oil
  • 1 cup buttermilk
  • 1 1/2 tsp. vanilla extract

Adjust oven rack to upper-middle position and heat oven to 425 degrees F. Spray standard muffin tin with nonstick cooking spray.

Bring 1 cup blueberries and 1 tsp. sugar to simmer in a small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to 1/4 cup, about 6 minutes. Transfer to a small bowl and cool to room temperature, 10-15 minutes.

In a large bowl, whisk together flour, baking powder, and salt; set aside.

In a medium bowl, whisk remaining 1 1/8 cups sugar and eggs until thick andĀ  homogeneous, about 45 seconds.

Whisk butter and oil into egg mixture until combined.

Whisk buttermilk and vanilla into egg mixture until combined.

Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened (batter will be very lumpy with few spots of dry flour; do not overmix).

Divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon a teaspoon of cooked berry mixture into center of each mound of batter. Using a chopstick or skewer, gently swirl berry filling into batter using a figure-eight motion.

Bake until muffins are golden and just firm, 17-19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in tin for 5 minutes, then transfer to a wire rack and cool 5 minutes before serving.

Blueberries everywhere!

Click on the links to the right for more blueberry inspiration!

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