Tag: summer recipes

Cornbread Waffle BLT Sandwiches

Cornbread Waffle BLT Sandwiches

Gimme a “B”…..Gimme an “L”…..Gimme a “T”. What’s that spell??? Well, the BEST sandwich of summer of course!!! I’ve gotta admit that Cornbread Waffle BLT Sandwiches took me by surprise. Waffles and BLT’s might not seem like the obvious pair, but oh my goodness they […]

Grilled Chicken with Peach-Cucumber Salsa

Grilled Chicken with Peach-Cucumber Salsa

Fire up the grill cause this next recipe is a keeper! Grilled Chicken with Peach-Cucumber Salsa is my favorite recipe of summer so far. I love that it’s not only ridiculously easy to make, it’s also low calorie and low carb. And since it cooks […]

Pina Colada Cake

Pina Colada Cake

If you like Pina Coladas and getting caught in the rain…..then you’ll LOVE this cake!!! Pina Colada Cake is moist, delicious, and loaded with the same tropical goodness as the popular summer drink. Now you can sip your favorite drink and eat it too. This tasty bundt cake is flavored with coconut, chunks of pineapple, and a splash of rum, then brushed with a sweet pineapple glaze, smothered in creamy coconut frosting and topped with toasted coconut. Ok you can stop drooling now! This cake is so over the top amazing, your guests will never believe that it’s actually made from a box cake mix. I won’t tell if you don’t.

Here’s all you’ll need: white cake mix, instant coconut cream pudding, canola oil, water, eggs, rum, crushed pineapple, confectioners’ sugar, pineapple juice, cream of coconut, and shredded coconut.

Pina Colada Cake ingredients list

Let’s get started! Add the cake mix, instant coconut cream pudding, canola oil, water, eggs, and 1/4 cup of rum to a large bowl. We used Malibu to give this cake even more delicious pineapple flavor! Beat with a hand mixer for 30 seconds at low speed, then crank it up to medium and beat for an additional 2 minutes. The addition of pudding gives this cake a really nice, thick texture as well as added flavor.

Cake mix, instant coconut cream pudding, canola oil, water, eggs, and 1/4 cup of rum mixed together in a large mixing bowl.

Next drain the pineapple. And when I say drain, I really mean DRAIN. Like we want this stuff to be almost dry. I ran this through a strainer, squeezed even more juice out by hand, and then patted it off with paper towels. You can even bust out the hair dryer if you have to (I’m kidding!!!) But we want it to be D-R-Y!!! Stir the crushed pineapple into cake batter. You’ll need to break it up as you go to make sure it’s evenly distributed throughout.

Crushed pineapple after its been drained, patted dry with a paper towel.

Now it’s time to grease the cake pan. Bundt cakes can be a little intimidating at first, especially if you’re a first timer, but I’m telling you they’re really not that bad. This Faberware pan is pretty amazing!! I’ve never had problems with sticking or removing the cake from the pan. Here’s how I do it! Take a stick of butter and grease the pan. Rub it over every nook and cranny. Then add a handful of flour and roll it around inside the pan to coat all those crevices that you just covered in butter. Shake out any extra flour remaining in the cake pan. I’m telling you this method works like a charm!

Bundt pan being rubbed with a stick of butter.

Pour the cake batter into the bundt pan around the center ring. Bake in a 350 degree preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean. I recommend sipping a Pina Colada cocktail while you wait for your Pina Colada Cake to bake because why not? Cool the cake in the pan for 15 minutes, then remove to a wire rack to finish cooling. It helps to gently run a butter knife around the edges of the pan before removing.

Bundt cake cooling in the cake pan.

This pineapple glaze is SOOO good I could just drink it right up! In a small bowl, whisk together 1 cup of confectioners’ sugar with 2 tablespoons of pineapple juice to form a glaze.

1 cup of confectioners' sugar and 2 tablespoons of pineapple juice whisked together in a small bowl to make a glaze.

While the cake is still warm, gently brush the glaze over the top to cover. It’s like one big, giant glazed donut!!! The glaze will soak into the cake and drip down onto the plate. Don’t pay any attention to the drips, this part doesn’t have to be perfect. But DO make sure you go all the way and use every last drop of that glaze!!

Warm bundt cake brushed with pineapple glaze.

Now make sure that cake is cooled completely before this next step. If the cake’s not cool this luscious coconut frosting will run right off and we don’t want that! In separate bowl, whisk together the cream of coconut, 1 tablespoon of rum, and 1 cup of confectioners’ sugar to make this lick your lips delish coconut frosting. Whatever you do, don’t try it. You’ll likely end up eating it right out of the bowl and none of it will make it to the Pina Colada Cake!

Spread the frosting over the cake then top with shredded coconut before it has a chance to set. I toasted the coconut lightly in a a skillet. Cook on low for 5-10 minutes or until coconut turns golden brown. This step is all about personal preference but for me toasted coconut just tastes so dreamy!!!

Cream of coconut, rum, and confectioners' sugar whisked together in a small bowl to make a frosting.

If summer were a dessert, it would be Pina Colada Cake! Cut me off a slice!!

Pina Colada Cake by Happylifeblogspot.com #pinacolada #bundtcake #pinacoladacake #summerdessert #cakemixrecipes #coconutcake #pineapplecake

Pina Colada Cake

August 6, 2019
: 12

By:

Ingredients
  • 1 package white cake mix (regular size)
  • 1 package (3.4 ounces) instant coconut cream pudding mix
  • 1 cup canola oil
  • 3/4 cup water
  • 2 large eggs
  • 1/4 cup rum
  • 20 oz can crushed pineapple, glazed
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons unsweetened pineapple juice
  • FROSTING:
  • 1 cup confectioners' sugar
  • 1/4 cup cream of coconut
  • 1 tablespoon rum
  • TOPPING:
  • 1/4 cup sweetened shredded coconut
Directions
  • Step 1 Add the cake mix, instant coconut cream pudding, canola oil, water, eggs, and 1/4 cup of rum to a large bowl. Beat with a hand mixer for 30 seconds at low speed, then increase to medium and beat for an additional 2 minutes.
  • Step 2 Drain the pineapple until almost completely dry. Add to the cake batter and stir, breaking apart as you go, to evenly distribute.
  • Step 3 Prepare the cake pan. Rub with butter, coat with flour, and then shake out any excess flour.
  • Step 4 Pour the cake batter into the bundt pan around the center ring. Bake in a 350 degree preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 15 minutes, then remove to a wire rack to finish cooling.
  • Step 5 In a small bowl, whisk together 1 cup of confectioners’ sugar with 2 tablespoons of pineapple juice to form a glaze. Brush the glaze over the warm cake. Cool completely.
  • Step 6 In separate bowl, whisk together the cream of coconut, 1 tablespoon of rum, and 1 cup of confectioners’ sugar to make coconut frosting. Spread the frosting over the cake then top with shredded coconut before it has a chance to set. Enjoy!
  • Step 7 **To toast coconut, cook on low for 5-10 minutes or until coconut turns golden brown.

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Slow-Cooked German Potato Salad

Slow-Cooked German Potato Salad

Summer BBQ season is finally here and we’re loving every minute of it! Aren’t summer foods just the best?!? Today I wanted to share with you a must have side dish for summertime picnics, potlucks, barbecues and get togethers, Slow-Cooked German Potato Salad. My German […]

Grilled Lemon and Thyme Lemonade

Grilled Lemon and Thyme Lemonade

Grilled Lemonade?!? Yep! You read that right. I’ve been preaching all summer about how we grill anything and everything at our house and this next recipe is proof positive. This unexpected, yet simple twist of classic lemonade will make you a believer. Everything really IS […]

Watermelon Cucumber Salad

Watermelon Cucumber Salad

Watermelon Cucumber Salad is the salad I’ve been missing all my life! Our garden is overflowing with cucumbers right about now and my hubby is. In. His. Glory!! But I’m not the type to just sit there and munch on a plain cucumber all on its own. It’s just too boring for me. I’m all about flavor!! And this juicy, refreshing salad is just bursting with it. Watermelon Cucumber Salad is a unique combination that’s the perfect balance of both sweet and savory. This gorgeous salad is made with just a few fresh and simple ingredients. No garbage, just good stuff, so you won’t feel guilty about loading up on this one. And it makes eating all those cucumbers so much more enjoyable. Hurry and grab a watermelon before summer’s gone! Definitely my new favorite way to eat cucumbers!

Here’s all you’ll need: seedless watermelon, cucumber, green onions, fresh mint, balsamic vinegar, olive oil, salt and pepper.

Watermelon Cucumber Salad by Happylifeblogspot.com #watermelonsalad #cucumbersalad #watermelonucumbersalad #summersalad #cucuemberrecipes

First off….did you notice how my cucumber’s almost as big as the watermelon??? Well not quite…but we sure got some monsters this year! Start by cutting the cucumber in half lengthwise, then slice away. You’ll end up with a bunch of bitesize half circles. Or in this case, gigantic, mouthful sized half circles.

Watermelon Cucumber Salad by Happylifeblogspot.com #watermelonsalad #cucumbersalad #watermelonucumbersalad #summersalad #cucuemberrecipes

Next cube the watermelon, mince up that mint, and slice some green onions. Toss it all in a large bowl and mix to combine. Oooh…..It’s starting to look so pretty already!! This colorful salad is definitely a showstopper!! And that fresh mint makes it smell AHHH-mazing!!!

Watermelon Cucumber Salad by Happylifeblogspot.com #watermelonsalad #cucumbersalad #watermelonucumbersalad #summersalad #cucuemberrecipes

In a separate container, mix up the balsamic vinegar, olive oil, salt and pepper. It’s best to use a container with a resealable lid. Triple check that the lid is sealed, shake it up and you’ve got yourself a delicious dressing. You could also swap out with a flavored balsamic vinegar or olive oil to take it to the next level!

Watermelon Cucumber Salad by Happylifeblogspot.com #watermelonsalad #cucumbersalad #watermelonucumbersalad #summersalad #cucuemberrecipes

Drizzle your homemade dressing over the salad like the boss that you are and we’re done! Watermelon Cucumber Salad is best served fresh. Don’t worry! You’re gonna wanna eat it right away!! This salad is so easy to make and comes together in moments notice. It’s the perfect last minute addition. No excuses on why you can’t bring a dish to that Labor Day potluck this year!!

Watermelon Cucumber Salad by Happylifeblogspot.com #watermelonsalad #cucumbersalad #watermelonucumbersalad #summersalad #cucuemberrecipes

So fresh! So delicious!! Watermelon Cucumber Salad I think I’m in love with you!!! You will be too. If you love easy recipes and fresh flavors then you’ve gotta try our Colorful Caprese Salad Kebabs.

Watermelon Cucumber Salad by Happylifeblogspot.com #watermelonsalad #cucumbersalad #watermelonucumbersalad #summersalad #cucuemberrecipes

Watermelon Cucumber Salad

August 21, 2018
: 8 servings
: Easy

By:

Ingredients
  • 4 cups cubed seedless watermelon
  • 1 English cucumbers, halved lengthwise and sliced
  • 3 green onions, chopped
  • 1/8 cup minced fresh mint
  • 1/8 cup balsamic vinegar
  • 1/8 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Directions
  • Step 1 Slice the cucumber in half lengthwise, then slice into half circles. Cube the watermelon into bitesize pieces, slice the green onions, and mince the mint. Add to a large bowl and mix well to combine.
  • Step 2 In a separate bowl, combine the balsamic vinegar, olive oil, salt and pepper. Mix well to make a dressing.
  • Step 3 Pour the dressing over the salad and serve immediately. Refrigerate covered for up to two hours. Enjoy!!

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One Pan Skillet Lasagna

One Pan Skillet Lasagna

Summer’s heating up this week in Buffalo but our One Pan Skillet Lasagna is here to save the day! No need to crank up the oven for this one pan wonder. It’s made completely on the stovetop to help you beat the heat. This quick […]

My All Time Favorite Steak Marinade!

My All Time Favorite Steak Marinade!

This is my all time favorite steak marinade for grilled steaks! I’ve shared this recipe with literally EVERYONE I know and now it’s time to share it with you! Now I must confess, I was never really a big steak eater. I was a total […]

Foil Packet Italian Veggies

Foil Packet Italian Veggies

We hosted a Memorial Day picnic last Monday for my family. It was so much fun and all that cooking and BBQ-ing got me amped up to grill out….All. Summer. Long! Well that and maybe the fact that we had a little stretch of almost 90 degree weather here in Buffalo. Ugh!! It was so hot and sweaty and don’t even get me started on that humidity girlfriend!! All the more reason to shut off the oven and take the cooking outside. We absolutely love to grill just about ANYTHING…..meat, veggies, heck even a dessert or two. But you don’t have to be a grill master to whip up one of my favorite summer sides, Foil Packet Italian Veggies. You guys!! This mixed veggie medley is simply AMAZING!!! I love that it has a little bit of everything so makes everyone happy. AND of course since it cooks in a foil packet it’s easy clean up, which I am all about too. This versatile vegetable mash up is lightly seasoned, cooks up perfectly tender in a matter of minutes, and pairs well with just about anything you can toss on the grill. Fire up the grill and let’s get cooking!

Here’s all you’ll need: red, yellow, and orange peppers, baby carrots, green beans, plum tomatoes, white vinegar, olive oil, dried oregano and pepper.

Foil Packet Italian Veggies by Happylifeblogspot.com #grilledveggies #grilledvegetables #foilpacketrecipes #foilpacketsides #foilpacketvegetables

Minimal prep work is all that’s needed to take your weeknight dinner from boring to fabulous! Foil Packet Italian Veggies are great because they’re easiest enough to whip up for your gamily any night of the week but also a colorful side dish that will impress your guests. First we need to cut the peppers into thin strips. I like to use 3 different color peppers because they’re just so pretty!! You could swap out with a green pepper, or do all reds, whatever combination you like is fine by me!

Foil Packet Italian Veggies by Happylifeblogspot.com #grilledveggies #grilledvegetables #foilpacketrecipes #foilpacketsides #foilpacketvegetables

Next add the peppers to a large bowl. Add the carrots and the beans and toss to combine. Baby carrots and pre cut beans will shave a few minutes off your prep time. When it comes to grilling and summer cooking my motto is the easier the better!! So cut those corners when needed!

Foil Packet Italian Veggies by Happylifeblogspot.com #grilledveggies #grilledvegetables #foilpacketrecipes #foilpacketsides #foilpacketvegetables

Roll our a sheet of aluminum foil, think approximately 24″X12″ in size. I ALWAYS have the heavy duty stuff on hand. It’s the best to grill with! Spray the foil with regular ‘ole kitchen cooking spray. Spread the veggies over top leaving a few inch gap around the outside. Then quarter the tomatoes and place then on top. Seriously look how gorgeous this dish is already!!

Foil Packet Italian Veggies by Happylifeblogspot.com #grilledveggies #grilledvegetables #foilpacketrecipes #foilpacketsides #foilpacketvegetables

Next in a small bowl, whisk together the oil, vinegar, oregano and pepper. You can really use any seasoning that you like. Basil or Rosemary would also be a great to try! Mmm! Italian seasonings are my favorite! Pour the mixture over top of the veggies. Make sure they’re all covered!

Foil Packet Italian Veggies by Happylifeblogspot.com #grilledveggies #grilledvegetables #foilpacketrecipes #foilpacketsides #foilpacketvegetables

Place another piece of foil (the same size approximately 24″X12″) on top of the veggies. Fold over the edges a few times to form a packet. Be sure that the edges are sealed tightly. If you stick with me and my blog recipes you’ll be a foil packet wizard by the end of summer! Love those things!!

Foil Packet Italian Veggies by Happylifeblogspot.com #grilledveggies #grilledvegetables #foilpacketrecipes #foilpacketsides #foilpacketvegetables

Place the foil packet on a preheated grill, over medium heat and cook for 15-20 minutes or until the veggies are tender. My grill cooks H-O-T so 17 minutes was just about right on the money for our grill. Keep the grill covered throughout cooking.

Foil Packet Italian Veggies by Happylifeblogspot.com #grilledveggies #grilledvegetables #foilpacketrecipes #foilpacketsides #foilpacketvegetables

With oven mitts or heat safe gloves, carefully unfold the edges of the foil packet. Open foil carefully to allow steam to escape. Serve on this lovely foil platter or transfer to a serving dish. There’s nothing better than a plate full of fresh summer veggies!! If you love skipping the dishes as much as I do then you’ve gotta try our Cheesy Grilled Potatoes!

Foil Packet Italian Veggies by Happylifeblogspot.com #grilledveggies #grilledvegetables #foilpacketrecipes #foilpacketsides #foilpacketvegetables

Foil Packet Italian Veggies

June 4, 2018
: 6
: Easy

By:

Ingredients
  • 1 each medium sweet red, yellow, and orange peppers julienned
  • 1 cup fresh baby carrots
  • 1 cup fresh green beans
  • 4 plum tomatoes, quartered
  • 3 tablespoons white vinegar
  • 3 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1/2 teaspoon pepper
Directions
  • Step 1 Cut the peppers into thin strips. In a large bowl, combine the peppers, carrots and green beans. Toss to combine.
  • Step 2 Roll our a sheet of aluminum foil, think approximately 24″X12″ in size. Spread the veggies over top leaving a few inch gap around the outside. Quarter the tomatoes and place then on top.
  • Step 3 In a small bowl, whisk together the oil, vinegar, oregano and pepper. Pour the mixture over top of the veggies.
  • Step 4 Place another piece of foil (the same size approximately 24″X12″) on top of the veggies. Fold over the edges a few times to form a packet. Be sure that the edges are sealed tightly.
  • Step 5 Place the foil packet on a preheated grill, over medium heat and cook for 15-20 minutes or until the veggies are tender. With oven mitts or heat safe gloves, carefully unfold the edges of the foil packet. Open foil carefully to allow steam to escape. Enjoy!!

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Homegrown Cucumber Salad

Homegrown Cucumber Salad

I have a confession to make. Last year my garden was terrible!! I drew up a plan for a 4′ X 12′ raised garden box with removable sides and my hubby built it exactly as I had envisioned it. I found a planting guide on […]