Summer Vibes

 

Step into summer with a few delicious make-ahead dishes, perfect for entertaining. 

Let's start with dessert, as promised, this is what I made for Father's Day. A homemade version of Dairy Queen’s buster bars! With ice cream, hot fudge topping, Oreo cookie crumbs, and roasted peanuts, it's an off-the-chart dessert. 

 Note: it does require a certain amount of willpower knowing the pan sits in the freezer just an arm's length away:) 

Cook's Notes: Use a 13 x 9 pan. There are several steps to this recipe, but it is well worth your time.
Ingredients:

• 1 package of regular Oreo cookies
• 4 tablespoons butter, melted
• 1/2 gallon French vanilla ice cream
• 1 can (10 oz) Spanish peanuts, about 3 cups, or use beer nuts if can't find Spanish peanuts 
• 1 can (12 oz.) evaporated milk
• 1 stick of butter, cut into fourths
• 3 cups powdered sugar
• 1 (6 oz.) package of chocolate chips
• 1 tablespoon vanilla
• Optional 2 tablespoons Kahlua
• Prepared caramel ice cream topping sauce

Directions:

• Let 1/2 gallon of ice cream sit out to soften while making crumbs.
• Use a Cuisinart or blender to make cookie crumbs. Break cookies before placing them in the Cuisinart. Do only one row of cookies at a time to ensure fine crumbs. Place the crumbs in a large bowl and stir in 4 tablespoons of melted butter. Pat crumbs into a lightly greased 13 x 9 pan.
• Place the pan in the freezer for one hour to firm up. Spread softened ice cream over crumbs. Press Spanish peanuts into ice cream. Return to the freezer while making the chocolate sauce.
  

• In a saucepan, add evaporated milk, chocolate chips, 1 stick of butter, and powdered sugar.
• On medium heat, stir and bring to a boil using a whisk for blending. Turn the heat down to low and simmer for 8 minutes, stirring constantly.
• Remove the pan from the stove and pour it into a large bowl. Add 1 tablespoon of vanilla and, if using, 2 tablespoons of Kahlua to the chocolate mixture. Cool to thicken for about 45-60 minutes in the refrigerator.
• Remove the pan from the freezer and pour the cooled chocolate sauce evenly over the ice cream/peanut mixture. Return to freezer for 1-2 hours before covering with foil.
• To serve, cut each piece into a square, drizzle with caramel sauce, and sprinkle with cookie crumbs.
  

Italian Pasta Salad 

It's loaded with fresh veggies, tender pasta, smoked salami, herbs, two types of cheese, and a tangy Italian dressing perfect for potlucks and summer dinners. The recipe was adapted from cookingclassy.com 

Substitutions include: pepperoni for salami, 1/2 teaspoon dried basil for fresh basil, mozzarella pearls for mozzarella cubes, and Romano for Parmesan cheese.  

I used 2 cups of Tricolor pasta cooked al dente to start salad building with ingredients listed below. The pasta plus the other ingredients was enough for 6 as a side dish. Perfect for a BBQ meal. I highly recommend this dressing. 

Italian Pasta Salad

Ingredients: 

• Barilla Tri-Color Rotini (2 cups dried) 
• 1 cup hard salami, sliced 1/4-inch thick, then chopped or Garlic Summer sausage 
• 2 cups cherry tomatoes, halved
• 1/3 cup black olives, sliced
• 1 cup diced mini peppers, red, yellow, and orange 
• 1/3 cup diced red onion
• 1 cup fresh mozzarella pearls (deli section) 
• 1 cup cheddar cheese, cubed
• 1 cup Persian cucumbers (small) 
• 1 cup freshly grated Parmesan 
• 2 tablespoons fresh parsley 
• 2 tablespoons chopped fresh basil 
• Italian dressing 
• Optional: Texas Toast Seasoned Croutons 

Directions:

• Cook pasta al dente, drain, and rinse with cold water 
• Mix all ingredients and toss lightly with Italian dressing. 
• Refrigerate for. several hours before serving. 
• Top with grated Parmesan cheese and a few croutons.