Our Favorite Summer Recipes!

One of the best ways to beat the heat this summer is by spending time whipping up something seriously delicious! With the help of our Pine Cove family, we’ve got the recipes to help you do just that. Pick out your favorite dish below and take it with you to your next barbeque, small group, or picnic! 

Jalapeño Popper Dip

From Julie “Meow Mix” Livesay

• 6-8 Slices of bacon; diced and cooked crisp
• 16 oz. Cream Cheese; softened
• 1 c. Mayonnaise
• 4-6 Jalapeños; seeds removed and chopped
• 1 c. Shredded Cheddar Cheese
• ½ c. Shredded Mozzarella Cheese
• ¼ c. Diced Green Onion
• 1 c. Crushed Ritz Crackers
• ½ c. Grated Parmesan Cheese
• ¼ c. Butter; melted

Preheat your oven to 350°. Combine the bacon, cream cheese, mayonnaise, jalapeños, cheddar and mozzarella cheeses, and diced onion in a medium bowl and stir well. Transfer this to an 8×8 glass baking dish. Once in the dish, combine the crackers, parmesan cheese, and butter, then sprinkle this mixture on top of the dip. Bake for 20 to 30 minutes or until bubbly! 

Spinach Pasta Salad 

From Gina McKee

• 16 oz Rigatoni; cooked & drained
• 1 pkg Good Seasons Garlic Herb Mix; mixed with balsamic vinegar & olive oil 
• 1 can Sliced Black Olives
• 6-8 Plum Tomatoes; diced
• 1 bunch Green Onions; sliced (green tops too)
• 4 Fresh Basil Leaves; chopped
• Salt & Pepper to taste
• Garlic Powder to taste
• 1 pkg Baby Spinach; torn into bite size pieces
• 8 oz Feta Cheese; crumbled

Prepare the Good Seasons mix and add it to your rigatoni before chilling. Combine all other ingredients and toss it together with dressing when you’re ready to enjoy! 

Fish Tacos with Jicama Slaw

From Chef Dane George

• 16 oz. White Fish (catfish, tilapia, halibut, etc.)
• Salt & Pepper to taste
• Pinch of Cayenne Pepper and Chili Powder
• 1 sm. Jicama, peeled & cut into matchsticks 
• 1 Ig. Carrot, peeled & cut into matchsticks
• ½ c. thinly sliced Red Onion
• ½ c. chopped Cilantro
• 2 c. shredded Cabbage
• 1 jalapeño, finely chopped
• 1 T. Sugar
• 1 c. Mayonnaise or Miracle Whip
• Dash of Tabasco or Hot Sauce
• ¼ c. Apple Cider Vinegar
• ½ c. Olive Oil
• 1 Lime, juice only
• 6 Corn or Flour Tortillas

Cut your fish into ½-inch strips and season them with salt, pepper, cayenne, and chili powder. Set this in the refrigerator while you make the slaw and dressing. In a large mixing bowl, combine the next 7 ingredients (through sugar) for slaw. In another bowl, combine the remainder of ingredients except tortillas and mix well. Add more salt and pepper to taste. Pour the dressing over the slaw and toss to mix well. Set aside. Bring a skillet to medium-high heat with a small amount of olive oil and cook the fish until it’s flaky (about 4 to 5 minutes, depending on the thickness). Remove the fish and keep it warm while you use the skillet to heat the tortillas, one at a time. Layer the fish onto your warm tortillas and top each with slaw. Roll up and enjoy!

Fruit Trifle

From Tracey Ross

• 1 Sara Lee Pound Cake
• ½ Prepared Angel Food Cake
• 1 Ig. Instant Vanilla Pudding Mix
• 3 c. Cold Milk
• 1 pt. Fresh Strawberries
• 1 pt. Fresh Raspberries
• 1 pt. Fresh Blackberries
• 1 pt. Fresh Blueberries or
• Frozen Berry Medley
• 8 oz. Cool Whip

Prepare the pudding according to the package directions and then refrigerate. Cut both cakes into small pieces. Place half of the cake in the bottom of a trifle bowl, then layer half of the berries and then half of the pudding. Repeat these layers and top it with Cool Whip!