EASY SUMMER RECIPES YOU NEED IN YOUR LIFE 

EASY SUMMER RECIPES YOU NEED IN YOUR LIFE. Today we are solving the problem of what's for dinner?! I absolutely love to try recipes and share them with you! I am always looking for easy recipes that hopefully you will love! Summer desserts are a must right now, so I am sharing great one today! Plus, also a great breakfast idea and an easy 30 min meal idea!
RECIPES:
CROISSANT BERRY BREAKFAST CASSEROLE:
Ingredients:
4 large baked croissants, broken into small pieces
1 cup sliced strawberries
½ cup blueberries
½ cup raspberries
8 ounces cream cheese, softened
2/3 cup granulated sugar
3/4 cup milk
2 large eggs
2 teaspoons vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9 x 9-inch baking dish with cooking spray.
Spread the croissant pieces evenly in the prepared baking dish, then evenly distribute the berries on top.
Using an electric mixer, beat the cream cheese until it becomes fluffy. Gradually mix in the sugar, milk, eggs, and vanilla extract until well combined. Pour this mixture over the croissants and berries.
Cover the dish and refrigerate for at least 15 minutes or up to 14 hours.
Remove the cover and bake for 35 to 40 minutes, or until the top is golden brown and the dish is set.
Serve warm, optionally dusted with powdered sugar or drizzled with syrup. Enjoy!
This recipe makes 6 servings.
SNICKER APPLE SALAD:
Ingredients:
6 Granny Smith apples, peeled, cored, and chopped into bite-sized pieces (Optional: Toss with lemon juice to prevent browning)
1 (8 oz) package extra creamy Cool Whip
1 box Jello Instant cheesecake pudding mix
3/4 cup milk
6 full-sized Snickers bars or 12 snack-sized bars, cut into bite-sized pieces
Instructions:
In a medium bowl, mix the pudding mix with the milk, stirring until smooth and creamy.
Gently fold in the Cool Whip until well combined.
In a large bowl, combine the chopped apples and Snickers pieces.
Pour the pudding mixture over the apples and Snickers, stirring until everything is evenly coated.
Cover the bowl and refrigerate until ready to serve.
ONE-POT CHICKEN AND NOODLES IN 30 MINS:
Ingredients:
2 tablespoons butter
1/2 medium onion, chopped
2 cloves garlic, minced
2 cups chicken broth
1/2 cup heavy cream
1 (10.5 oz) can condensed cream of mushroom soup
3 cups extra-wide uncooked egg noodles
2 cups cooked chicken (I used rotisserie)
Salt and pepper, to taste
1/4 teaspoon cayenne pepper (optional)
Chopped fresh parsley (optional, to taste)
Instructions:
Grab your favorite Dutch oven or large pot and melt the butter over medium heat. Toss in the chopped onion and let it sizzle for 4-5 minutes until it’s nice and soft.
Add the minced garlic and cook for a quick 30 seconds until your kitchen smells amazing.
Pour in the chicken broth, heavy cream, and cream of mushroom soup. Give it a good stir, then crank up the heat to high.
When the mix starts bubbling, toss in the egg noodles. Let them cook uncovered for 10 minutes, stirring often. Turn the heat down to medium or medium-low to keep a steady simmer without boiling away too much liquid.
Stir in the cooked chicken and let it warm up. Season with salt and pepper to taste, and sprinkle with fresh parsley if you like.
Serve up your delicious creation immediately and enjoy!
OREO DUMP CAKE:
Ingredients:
24 Oreo cookies- plus extra for the top! (Buy the family size bag).
14 ounces sweetened condensed milk
8 ounces whipped topping (Cool Whip), thawed
15.25 ounces chocolate cake mix ( your choice)
1 -1/2 sticks butter sliced
Instructions:
Preheat your oven to 350°F (175°C).
Grease a 9x13 inch baking pan with cooking spray.
Arrange the Oreo cookies in a single layer on the bottom of the pan.
Pour the sweetened condensed milk evenly over the cookies.
Spread the thawed whipped topping over the cookie and milk layer.
Sprinkle the dry chocolate cake mix evenly over the whipped topping.
Place slices of butter evenly over the cake mix.
Bake in the preheated oven for 45 minutes.
Sprinkle crushed up Oreos over the top before serving.
Top with ice cream! Best served warm.
Store covered, does not need to be refrigerated.
Enjoy!
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