Friday, July 1, 2011

Sharing Good Recipes: July 4th edition

This week's recipes are from my own kitchen. I've made a Pasta Salad and a No Bake Cheesecake topped with strawberries and blueberriesThese two recipes are always a hit at pool parties and any summertime get together.  I'm always asked to bring them and this Fourth of July is no exception.  They're both so simple and quick to make which is how I like to cook!  Both of these recipes are great to make the night before and then just refrigerate.

This has been such a busy week for my family so I'm glad this week's cooking has been light.  My husband even cooked one night because my mom and I took the two older boys to Lake Winnie. It was so hot and we spent the entire day there. I realize that I do not enjoy the rides that go round and round anymore.  It sucks getting old and it took me almost the entire next day to recover...haha! 

Pasta Salad
1 box tri-color pasta
1 can diced tomatoes (drained)--I used 3 fresh tomatoes from our garden this time.
1 small can sliced olives (drained)
1 small package frozen corn
Greek or Italian salad dressing

Boil pasta according to directions on box, drain water and put in large bowl.  Add diced tomatoes, sliced olives, and corn.  Mix together and add salad dressing to taste.  Chill for at least two hours before serving.

No Bake Cheesecake
1 graham cracker pie shell
1 8 oz. pkg. cream cheese
1 regular container whipped topping
1/2 cup sugar
1 tsp vanilla extract
fresh sliced strawberries and blueberries

Let cream cheese soften at room temperature for 30 min. to 1 hours.  Use a hand mixer to combine cream cheese, whipped topping, sugar, and vanilla until well mixed. Add those ingredients to pie shell and top with the fresh berries. Chill for at least two hours before serving.

If you have a recipe you'd like to share email it to or leave a comment on this post.
They put the fruit on top!! They're so sweet!

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