Today, our friends at HomeLife Magazine are sharing some summer recipes with us!
Pack the Picnic Basket
Carry a family meal outdoors and enjoy the start of summer together.
Summer is here, and what better way to celebrate than packing up a picnic basket and eating outside? Leave the devices at home and watch the clouds instead, dreaming of what summer might bring while munching on some of these delightful dishes. Happy picnicking!
Stuffed Chicken Crescents
Makes 4 servings
Contributed by Sarah Oliver
“I was introduced to this recipe while in college and fell in love with it. It’s super easy and fast when you don’t have a lot of time. Easy to eat with your hands at a picnic or to grab and go, too.”
Ingredients
2 cups cooked and shredded chicken
4 ounces cream cheese, softened
2 Tablespoons milk
salt (pinch)
1 Tablespoon minced onion
1 (8 oz.) tube refrigerated crescent roll dough
Directions
Preheat oven to 350 degrees. Mix chicken, cream cheese, milk, salt, and onions together in a bowl. Lay out two crescent rolls and press perforations together to make a rectangle. Repeat to make 4 rectangles. Fill each with a spoonful of the chicken mixture, fold over, and seal edges. Bake for 10-12 minutes or until the rolls are brown
Kitchen Tip: For some color, add a tablespoon of drained pimientos to the filling. Alternately, you can use shredded turkey and add cranberry sauce for a Thanksgiving-meal-in-a-crescent.
Classic Coleslaw
Makes 6-8 servings
Contributed by Anne Gray
“This is one of our family’s favorites. I use this recipe when we go camping, for church potlucks, and for special weekends at home.”
Ingredients
1 cup mayonnaise
3 Tablespoons lemon juice
2 Tablespoons sugar
1 teaspoon salt
6 cups shredded cabbage
1 cup shredded carrots
½ cup thinly sliced green pepper
Directions
Whisk together first four ingredients in a large bowl. Stir in remaining ingredients. Cover and chill.
Kitchen Tip: For a shortcut, buy coleslaw cabbage mix in the produce section, alongside bagged salad. To change it up, make it with shredded broccoli slaw mix.
Pecan Salad
Makes 4 servings
Contributed by Sarah Oliver
“This is an easy go-to meal. It’s great for eating outside on a deck. We like to eat it on lettuce with a nice muffin on the side.”
Ingredients
2 cups pecan halves
1 pound cooked turkey breast, cut into 1-inch cubes
3 stalks celery, coarsely chopped
1 cup mayonnaise
1 Tablespoon Worcestershire sauce
1 Tablespoon sugar
white pepper (pinch)
lettuce leaves
Directions
Toast the pecan halves in the oven at 350 degrees for about 10 minutes. Toss turkey, pecan halves, and celery in a medium bowl. Mix remaining ingredients in a small bowl, adding to turkey mixture just before serving. Serve on a bed
of lettuce.
Kitchen Tip: If the meat department of your grocery doesn’t have cooked turkey breast, ask the deli for one-inch thick slices of turkey lunchmeat.
HomeLife is looking for family- friendly, budget-conscious, original recipes from readers like you. Simply email us your recipe, name, and contact info to homelife@lifeway.com. We will pay $25 for each recipe that is printed. We regret that mailed submissions cannot be accepted. Recipes become the property of HomeLife and may be edited prior to publication. Share Your Recipe with HomeLife!
Food Styling and Photography by AlyssaJoyPhoto.com
