By combining the ingredients of a minty mojito along with the key ingredients of a colorful cosmopolitan, it’s easy to stir up a fresh-tasting beverage brimming with flavor.
A timely indulgence, this icy drink is a fabulous choice when it comes to beating the heat of summer. One thing is certain: enjoying this seasonal sipper at any hot-weather gathering is sure to make a splash.
4 fresh mint leaves 1 teaspoon sugar 2 tablespoons fresh lime juice 3 tablespoons light rum 1 tablespoon orange-flavored liqueur, such as Triple Sec Crushed ice 1/4 cup cranberry juice cocktail, chilled Lemon-lime soda or club soda Lime slices (optional) Mint sprigs (optional)
Place mint, sugar, and lime juice in a tall glass. With a muddler or back of spoon, crush mint until sugar has dissolved. Stir in rum and orange-flavored liqueur. Fill glass with crushed ice; pour cranberry juice cocktail into glass; top with soda. Stir drink well. Garnish with lime slices and mint sprigs, if desired. Makes 1 serving.
Quick and easy recipes are always in demand, and during the summer months, they’re especially welcome.
By simply combining packaged coleslaw mix with on-hand ingredients, a familiar side dish can be prepared in no time. Whether it’s for a picnic, potluck, or family reunion, this classic favorite is a time-honored addition to summertime get-togethers.
EASY CREAMY COLESLAW
1/2 cup regular or light mayonnaise 1/4 cup regular or light sour cream 2 teaspoons white vinegar 2 teaspoons sugar 1/2 teaspoon celery seed 1/4 teaspoon salt 1/8 teaspoon pepper 1 (14-ounce) package coleslaw mix 2 teaspoons grated onion (optional)
In a large bowl, combine mayonnaise, sour cream, vinegar, sugar, celery seed, salt, and pepper. Add coleslaw mix and onion, if desired; toss to combine. Cover, and refrigerate at least 2 hours. Makes 8 servings.
A flavor-packed mix of south-of-the-border inspired seasonings, this award-winning cheese is a mouthwatering blend of savory smokiness and creamy goodness. Ideal for time-crunched cooks, this quick to prepare recipe can be on the table in no time.
Add a sprinkling of smoked paprika just before serving, if desired, to complement the fusion of flavors in this velvety dish.
STOVETOP MACARONI AND CHIPOTLE CHEESE
8 ounces dried rotini (corkscrew) pasta
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon onion powder
1 1/2 cups milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups (8 ounces) shredded Sartori Chipotle BellaVitano® cheese
Smoked paprika (optional)
Begin cooking macaroni in a large saucepan according to package directions. Meanwhile, melt butter in a medium saucepan over medium heat; stir in flour and onion powder. Add milk. Bring to a boil. Boil 1 minute, stirring continuously. Remove from heat. Stir in salt and pepper. Add cheese. Stir until cheese has melted. Drain macaroni; return to saucepan. Add cheese mixture; stir gently to combine. Cook over medium-low heat 2 minutes, stirring occasionally. Remove from heat; let stand 5 minutes before serving. Sprinkle with smoked paprika, if desired. Makes 6 servings.
Whether it’s a backyard barbecue or a picnic at the park, a flavor-packed salad is a delicious addition to any alfresco get-together.
Perfect for pairing with just about any grilled entrée, this recipe for Tortellini Salad combines cheese-filled pasta with a mélange of fresh ingredients. And store-bought Italian salad dressing makes it easy to get out of the kitchen quick.
With this quick and easy recipe, warm-weather gatherings are sure to be a breeze.
1 (9-ounce) package fresh cheese tortellini
1 cup broccoli florets
1/2 cup chopped fresh flat-leaf parsley
1 (6-ounce) jar marinated artichokes, drained
2 medium scallions, thinly sliced
2 teaspoons chopped fresh basil
1/8 teaspoon salt
1/8 teaspoon pepper
2/3 cup regular or fat-free Italian salad dressing
3 tablespoons grated Parmesan cheese
6 cherry tomatoes, halved
Cook tortellini according to package directions. Drain; rinse with cold water and drain again. In a large bowl, combine tortellini, broccoli, parsley, artichokes, scallions, basil, salt, and pepper; toss to combine. Pour dressing over tortellini mixture; toss to combine. Cover, and refrigerate 1 hour. Just before serving, add Parmesan cheese and tomatoes; toss to combine. Makes 6 servings.
If you’re pressed for time but still want to bake a homemade treat, grab a box of pound cake mix, pick up a couple of limes, and in no time you’ll have a refreshing dessert that no one will guess began with packaged mix.
You probably already have the other ingredients necessary for preparation in your pantry, so it’s as simple as stirring in a bit of lime zest before baking.
One thing is certain: By embellishing packaged mix, it’s easy to savor a tangy treat fresh from your kitchen.
EASY LIME POUND CAKE
1 (16-ounce) package pound cake mix, plus ingredients to prepare it 2 teaspoons finely grated lime zest 2 tablespoons sugar 2 tablespoons fresh lime juice
Preheat oven to 350 degrees. Grease a 9×5-inch loaf pan with shortening; dust with flour. Prepare cake mix according to package directions. Stir in lime zest. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50 to 55 minutes. Cool in pan 10 minutes before removing to a wire rack set over foil. Cool 10 minutes more. Meanwhile, combine sugar and lime juice in a small microwave-safe bowl. Microwave on HIGH just until sugar has dissolved, 10 to 20 seconds. Stir well. Poke a long skewer into the top of cake at about 1-inch intervals; brush lime-sugar mixture over cake. Cool completely. Makes 12 servings.
Ideal for entertaining, this crowd-pleasing recipe takes just a few minutes to whip up. An excellent choice for a graduation party or any other summer get-together, it’s easy to prepare by simply combining a few packaged ingredients.
And it’s just as easy to double or triple the recipe. Serve with fresh strawberries or other seasonal fruits for a refreshing treat as welcome as a summer breeze.
STRAWBERRY FRUIT DIP
1 (6-ounce) carton non-fat strawberry yogurt
1 (6-ounce) carton non-fat vanilla yogurt
1 (8-ounce) carton regular or light frozen whipped topping, thawed
Assorted fresh fruit, such as strawberries, pineapple, grapes, kiwi, cantaloupe, for dipping
For dip, in a large bowl, combine strawberry and vanilla yogurt. Fold in whipped topping. Serve with assorted fresh fruit. Makes 24 servings.
Craving the taste of chocolate? Then make these flavor-packed muffins. Rich with chocolate goodness, these not-too-sweet muffins combine cocoa powder and semisweet chocolate deliciously.
In addition to including the miniature chocolate chips in the batter, it’s easy to create bakery-style muffins by topping them with a sprinkling of these yummy morsels before baking.
DOUBLE CHOCOLATE MUFFINS
1 3/4 cups flour 3/4 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 eggs 3/4 cup regular or light sour cream 1/4 cup milk 3/4 cup sugar 1/2 cup packed brown sugar 1/2 cup (1 stick) butter, melted 1 teaspoon vanilla 1/2 cup miniature semisweet chocolate chips, divided
Preheat oven to 350 degrees. Grease 15 muffin cups or line with paper liners. In a medium bowl, combine flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl, combine eggs, sour cream, milk, sugar, brown sugar, butter, and vanilla. Whisk until well blended. Add flour mixture; stir just until moistened. Stir in 1/4 cup chocolate chips. Divide batter among muffin cups. Sprinkle with the remaining 1/4 cup chocolate chips. Bake until a toothpick inserted in centers comes out clean, 17 to 21 minutes. Cool in pans 5 minutes before removing to a wire rack. Makes 15 muffins.