This cheesecake has been a summer staple for as long as I can remember. My mom always made this several times a summer, especially for birthdays or picnics because it’s so nice and portable. It’s also a no-bake dessert which is essential in the hottest weeks of the year.
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Summer meals should pretty much always be fast, fresh, and easy to make in my way of thinking. Of course that doesn’t mean they should have any less flavor though. I always think of some of the world’s greatest cuisines based around fresh ingredients, especially anything in the Mediterranean. Their dishes are simply bursting with flavor, but not because they’re complicated.
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Last summer I posted a recipe for Italian Sub Lettuce Wraps with Pepperoncini Aioli, and I’ve been getting requests for more lettuce wraps ever since! So today I thought I’d share my other favorite we came up with last summer – BLAT Chicken Lettuce Wraps with Ranch Mayo.
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The summer just calls for a new dessert inspired by the classic s’mores combination. Last year I did these Blondie S’mores Brownies, which has been a big hit. And so this year I decided to move onto a pie, since you can’t go wrong with either one!
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Whenever I’ve ended up getting a bit too much sun, aloe vera is always my go-to. It’s so refreshing and hydrating, not to mention it has wonderful properties to help restore your skin.
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We love making huge dinner salads in the summer and it would seem you do too! Today’s recipe came about from lots of requests for more dinner salads coming into summer.
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Even though this has the 4th of July written all over it, it’s really the perfect cake for all sorts of picnics and summer gatherings. Of course if you want to make it for the 4th of July, it’s fun to use the berries to make a flag.
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Fish and chips has always been one of my most favorite things. And while I know I say so many things are my favorites, fish and chips is right up there with my #1 – pizza!
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