Summer is a great time to cook outside and eat with friends and family. Here are some of our favorite summertime recipies!

Aunt Rennie’s Skinny Salad

• 2 cans whole corn

• 2 cans green beans

• 2 cans LeSeur peas

• Drain all vegetables

• 3 bunches of green onions

• 3 bell peppers

• 6 sticks celery

Boil 3/4 cup apple cider vinegar, 1/2 cup oil. Add 12 packets of Equal. Pour over vegetables. Chill over night. 50 calories per cup

by: Kery Scott

Tomato, Cucumber, and Onion Salad

Ingredients

• 2 cucumbers peeled and thinly sliced

• 3 garden fresh tomatoes, cut into wedges

• 1 sweet onion, thinly sliced

• 1 cup white vinegar

• 2 tablespoons vegetable or olive oil

• 1/4 cup water

• 1 tablespoon sugar

• 1 teaspoon salt

• 1/2 teaspoon pepper

Instructions

• In a large bowl, combine the cucumbers, tomatoes, and onions.

• In a medium bowl, whisk together the vinegar, oil, water, sugar, salt, and pepper. Pour the dressing over the vegetables and gently toss to coat. Cover and store in the refrigerator (tossing a few times) for at least 1 hour before serving.

by: Jessica Stowers

Berry Trifle

Berries:

1 pint blueberries

1 pint strawberries, hulled and cut into thick slices

2 pint raspberries

1 lemon, juiced

1/4 cup sugar

1 1/2 teaspoons cornstarch

Lemon Cream:

1-quart whipping cream

1 tablespoon sugar

1/2 teaspoon vanilla extract

1 (11-ounce) jar lemon curd

1 store-bought pound cake, sliced 1/2-inch thick

by: Alisha Houston

Corn Dip

11 oz can Mexicorn , drained

10 oz can Ro-Tel , drained

8 oz sharp cheddar cheese , shredded

4 stalks green onions , sliced

1/2 cup mayonnaise

1/2 cup sour cream

1 tbsp chopped cilantro

salt & pepper to taste

Instructions

• Combine all ingredients in a large bowl. Refrigerate at least 2 hours or overnight. Serve with corn chips.

by: Jessica Stowers

Apple Crisp

2 cups flour

1 cup sugar

1 tsp. cinnamon

½ lbs. butter

Mix until crumbly

4 cups applesauce

½ cup sugar

Mix and pour in large pan. Sprinkle crumpled mixture on top. Bake 350 until brown

by: Patti Melder

GP’s Succotash Ragout

2 tbsp butter

1 cup lima beans

2 cups fresh corn

2 medium tomatoes

1 tsp sugar

½ tsp salt

½ tsp pepper

In a wide deep skillet heat butter. Add lima and cook. Add corn and cook for about 3 more minutes. Dice tomatoes and add them to the skillet along with the sugar, salt, and pepper. Simmer on low for about 15 minutes.

By: Jessie Beams

Cornbread Salad

Unsweet cornbread

½ bell pepper

½ tomato

1 cup mayo

6 pieces of bacon (measure with your heart)

Cook cornbread, crumble and sit out uncovered for 24 hours. Stir in with other ingredients, refrigerate and serve cold

By: Holly Harken

Strawberry Spinach Salad

For the strawberry vinaigrette salad dressing (makes 1 ¼ cups total)

1 ½ cups sliced strawberries

2 tablespoons maple syrup

2 tablespoons apple cider vinegar

¼ cup olive oil

¼ teaspoon

For the strawberry spinach salad

1 cup sliced strawberries

1 handful thin sliced red onion

5 cups baby spinach leaves

3 cups mixed greens

¼ cup chopped pecans

¼ cup feta cheese crumbles (optional)

½ cup Strawberry Vinaigrette Salad Dressing

By: Tabatha Davis

Mexican Street Corn

INGREDIENTS

6 ears fresh corn on the cob, husked

Vegetable oil

2-3 tablespoons mayonnaise

2-3 tablespoons sour cream

• 1 tablespoon lime juice

  1 teaspoon chili powder

  Dash of cayenne pepper

  Salt and pepper, to taste

  1/4 cup crumbled queso fresco

  1/4 cup chopped fresh cilantro

  INSTRUCTIONS

  Preheat the grill for high heat. Brush corn with vegetable oil. Grill corn, turning every 2-3 minutes until slightly charred on all sides. Cool and cut corn kernels off the cob.

  In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder, and cayenne. Garnish with queso fresco and chopped cilantro.

• By: Samantha Cassidy