Here are four refreshing punch recipes for hot August days ahead.  They include Orange Peach Sippers, Rainbow Juice Punch, Iced Tea Punch, and Cran-Apple Punch.

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There’s still plenty of summer left to use your grill.  Here are three grilled veggie recipes, including balsamic vegetables, herbed pepper corn, and grilled spinach sweet onion pizza.

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When we go camping each summer, we like to stop at a favorite local fruit stand and buy a 20-lb box of fresh peaches. After enjoying some delicious peach milkshakes and making some peach jam, I decided to freeze the extra peaches.

Peaches are very easy to freeze. If you have some extra peaches and need to do something with them in a hurry, you can prepare them for the freezer in no time.

Here is what you will need:

* Peaches
* Plastic freezer containers
* Fruit Fresh
* 2-qt measuring cup

There are a number of ways of freezing peaches, but the easiest way is to just pack them into freezer containers.

Four cups of peaches will fit into a 1-qt freezer container. One medium peach is approximately 1 cup.

Choose firm, ripe peaches that haven’t begun to spoil or turn brown.

Peel and pit the peaches and slice them into the large measuring cup until you have 4 cups. Slice just enough to pack into one freezer container at a time to prevent browning. To peel the peaches more easily, dip them into a bowl of boiling water for at least 30 seconds and then dip them into a bowl of ice water. The skins should slip right off.

After you have prepared the peaches, stir in 1 tablespoon of Fruit Fresh. Fruit Fresh is a powder that preserves the color of the peaches, keeping them from turning brown. You can find it with the canning supplies
at your local grocery store.

Next pack your freezer container and place the lid on top. Label the container with the contents and date. Peaches frozen by this method will last up to 6 months in the freezer.

Rachel Paxton is a freelance writer and mom who is the author of What’s for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, gardening, organizing tips, home decorating, holiday hints, and more, visit Creative Homemaking.

Apple Banana Peanut Butter Salad

2 red apples, cored and cut into bit size pieces
4 firm bananas, halved and sliced
1/2 C of cashews, chopped
1/2 C of mayonnaise,
4 tbsp creamy peanut butter

Place the apples and bananas into a large serving bowl.  Add the chopped cashews tossing gently to combine.  Place the mayonnaise into a small mixing bowl.  Whisk the peanut butter into the mayonnaise until smooth.  Pour the mixture over the fruit and stir gently to coat.

Makes 8 servings

This summertime salad makes a great get together treat.  If you are not fond of cashews use regular peanuts or better yet use crunchy peanut butter in the sauce.

Party Time Apple Salad

3 red apples, diced
1/2 C celery, chopped
1/4 C pecans, chopped
1/4 C dried cranberries
1/4 C miniature marshmallows
2 tbsp raisins
3/4 C whipped topping
1/4 C sour cream

Place the apples, celery, pecans, cranberries, marshmallows and raisins into a large mixing bowl and toss to combine.   Whisk together the whipped topping and sour cream until blended well.  Spoon the whipped topping mixture into the mixing bowl.
Stir until all the ingredients are covered well.  Cover the bowl and refrigerate between 1 and 4 hours to chill through.

Makes 8 servings

This colorful salad will brighten up any backyard party table.  It has a slight crunch and will disappear before you know it.  Add a little more color to this salad by using colored miniature marshmallows.

Cheese and Apple Citrus Salad

1 C of orange juice
4 tsp lemon juice
1 1/2 C of mayonnaise
1 tsp grated orange peel
4 apples, chopped
2 C of cheddar cheese, shredded
1/2 C of celery, chopped
1/4 C of walnuts, chopped

Pour the orange juice and lemon juice into a small mixing bowl.  Whisk the mayonnaise into the mixture until smooth.

Stir the orange peel into the mayonnaise mixture.   Place the apples, cheese, celery and walnuts together in a serving bowl.  Toss the ingredients together to combine.  Pour the mayonnaise sauce over the mixture and toss until well coated.  Cover the bowl and chill for 15 minutes.

Makes 8 servings

Creamy Apple Carrot and Raisin Salad

1 (24 oz.) container small curd cottage cheese
2 large carrots, shredded
2 red apples, diced
4 tbsp raisins
4 tbsp walnuts, chopped
1/4 tsp pepper

Place the cottage cheese in a serving bowl.  Fold in the carrots and apples.  Add the raisins and walnuts stirring to combine.  Sprinkle with the pepper and mix until blended in well.

Makes 8 servings

This tasty salad is so easy to throw together if you decide at the last minute to have a cookout.  Remember to keep it as cold as possible by placing it in a larger bowl filled with ice.  The walnuts are optional in this salad.

Here are three delicious vegetable casseroles including baked cauliflower, broccoli bake, and old fashioned scalloped tomatoes.

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Angel Food Cake with Fruit

1 (21 oz.) can of blueberry pie filling

1/2 C of maraschino cherries, drained and cut in half

2 firm bananas, sliced

1 prepared angel food cake

Place the pie filling into a large mixing bowl.  Gently fold the
cherries and bananas into the pie filling.  Carefully spread the mixture
over the cake.

Makes 8 servings

Preparation Time:  approximately 15 minutes

Total Time: approximately 15 minutes

This simple but tasty dessert can be made with numerous variations.  Use
cherry pie filling, blueberries and peeled apples or try your own combination of
pie filling and fruit.  Add a dollop of whipped topping to each slice for a
special treat.

Easy Stuffed Cake

1 (19.6 oz.) frozen vanilla layer cake

1 1/2 C of fresh strawberries, sliced

2 (6 oz.) cartons blueberry yogurt

8 whole strawberries

Using a serrated knife cut the frozen cake in half lengthwise. Allow the cake to
stand at room temperature to thaw. When the cake has thawed cut the two pieces
of cake into 16 total squares. Layer the strawberries onto 8 squares of cake.
Place the remaining 8 squares of cake over the top of the strawberries. Place a
large dollop of yogurt on the top square and garnish with a whole strawberry.

Makes 8 servings

Preparation Time: approximately 10 minutes

Total Time: approximately 10 minutes plus thawing time

This scrumptious dessert is simple to fix and looks quite pretty on your serving
table. You might need to make two to have enough to go around. Use fresh
blueberries and strawberry yogurt for two different versions. Fresh raspberries
can be used in place the strawberries if you prefer.

Hummingbird Cake

3 C of flour

2 C of sugar

1 1/2 t baking soda

1 1/2 t cinnamon

1/2 t salt

3 large eggs

3/4 C canola oil

4 t vanilla extract, divided

1 (8 oz.) can crushed pineapple in juice

2 C of mashed bananas

1 C pecans, finely chopped

2 (8 oz.) pkgs. cream cheese,

1 stick of unsalted butter

3 C of confectioners’ sugar

2 C sweetened flaked coconut

Red and blue food coloring

Preset the oven temperature to 350 and adjust the oven racks in thirds.

Coat 3 eight inch round pans with cooking spray and line the bottoms with wax
paper sprayed with cooking spray.

Place the flour, sugar, baking soda and cinnamon together in a large mixing bowl
and whisk to combine. Place the eggs, oil and 2 t of vanilla together in a
separate bowl and whisk until blended together well. Fold in the crushed
pineapple with its juice, the bananas and the pecans until combined. Add the
mixture to the flour mixture and stir until the dry ingredients are just
moistened.

Divide the batter evenly between the three pans. Bake 30 minutes or until a
toothpick comes out clean. Cool for 10 minutes in the pans on a wire rack.

Invert the cakes onto the wire rack, remove the pan and wax paper and cool
completely.

Beat together on medium speed the cream cheese, butter and remaining vanilla
until creamy. Adjust the mixer speed to low and gradually beat in the
confectioners’ sugar until completely combined.

Place the coconut into two separate sealable bags. Add red food coloring to one
bag and blue food coloring to the other. Shake the bags to tint the coconut.
Place on layer of cake on a platter and frost the top with the frosting. Place
the second layer of cake on top and frost the top. Place the third layer of cake
on and frost the top and sides completely. Sprinkle the cake with the colored
coconut covering the top and sides.

Serves 16

1 (8 oz.) pkg. cream cheese, softened
1/3 C milk
1/4 C Parmesan cheese, grated
1 tsp. basil
4 carrots, sliced
1 (8 oz.) pkg. sugar snap peas
1 C fresh broccoli, cut in pieces
1 red pepper, chopped
1 (6 oz.) pkg. stuffing mix for chicken

Preheat oven to 350 degrees.

Place the cream cheese in a microwavable bowl.  Pour the milk in with the cream cheese.  Microwave the mixture on high for 1 minute.  Remove the mixture from the microwave and stir until smooth.

Add the Parmesan cheese and the basil to the mixture and blend together well.  Place all the vegetables into the mixture and stir until completely covered.

Spray a large baking dish generously with a non stick cooking spray.  Place the vegetable mixture into the prepared baking pan.

Prepare the stuffing mix as directed on the package.  Spread the prepared stuffing mix over the top of the casserole.

Bake 30 minutes or until the stuffing is a light golden brown.

10 Servings

Spanish Rose Lemonade

What You Need:

1 (12 oz.) can frozen pink lemonade concentrate, thawed
4 C of grape juice
Juice from 1 lime
2 C of club soda

How to Make It:

Place the lemonade into a pitcher.
Pour in the grape juice and the lime juice.
Stir until blended together well.
Slowly stir in the club soda.
Add ice just before serving.

Makes 8 servings

Ginger Ale Mimosa Punch

What You Need:

8 C of orange juice
8 C of Ginger Ale
Ice
Orange slices

How to Make It:

Pour the orange juice into a punch bowl.
Add the ice to the orange juice.
Pour the ginger ale over the top and blend together well.
Garnish with the orange slices before serving.

Makes 16 servings

This refreshing drink is a hit every time it’s served at a party. Any lemon lime soda may be used in this recipe.

Sparkling Raspberry Floats

What You Need:

1 (10 oz.) pkg. frozen raspberries in syrup, thawed
1 (25.4 oz.) bottle sparkling white grape juice, chilled
1 pint of raspberry sherbet, softened

How to Make It:

Puree the frozen raspberries in the blender until smooth.
Press the mixture through a strainer into a small bowl to remove any seeds.
Place the raspberry puree into a punch bowl.
Stir in the juice until blended in well.
Add the sherbet and blend until frothy.
Serve immediately in frosted punch cups.

Makes 12 servings

Colorful Floret Salad

1 head of cauliflower, cut into florets
1 bunch of broccoli, cut into florets
2 C of cherry tomatoes
2 carrots, sliced thin
1 (6 oz.) can small ripe olives, pitted and drained
1 C Italian salad dressing
1 envelope Italian salad dressing mix
1 C shredded cheese

Place the cauliflower and broccoli together in a large serving bowl.  Gently fold in the tomatoes, carrots and olives.

In a small mixing bowl whisk the salad dressing and the dressing mix until blended together well.  Pour the mixture over the vegetables tossing to coat.  Cover and refrigerate at least 4 hours.  Before serving toss again then sprinkle the top with the cheese.

Makes 12 servings

The longer this salad stays covered in the refrigerator the better it will taste.  Cooling it helps the Italian flavors to blend into the vegetables.  Any summer time vegetables will work in this salad including chopped zucchini or cucumbers.

Simple Potato Salad

3 (14 1/2 oz.) cans sliced potatoes, drained well
1 C celery, sliced thin
1 C green onions, sliced thin
1/2 C carrots, shredded
2 (2 1/4 oz.) cans ripe olives, drained
4 tbsp dill pickle, chopped
1 C of mayonnaise
3 tbsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp pepper

Place the potatoes, celery, onions, carrots, olives and pickles into a large serving bowl.  In a small bowl, whisk together the mayonnaise and mustard.  Stir in the garlic powder and pepper until blend in well.  Pour the mayonnaise mixture in with the potato mixture and stir until coated well.  Cover and refrigerate 2 hours or until chilled through.

Makes 12 servings

This easy to throw together potato salad will make a great accompaniment to those great grilled meats. To keep it cold outside place the bowl in a large bowl filled with ice.

Fruit Salad

1 C of blueberries
1 C of plums, sliced
1 C pitted cherries, sliced
1 C cantaloupe, chopped
1 C strawberries, sliced
1 C peaches, sliced
1 C of small green grapes
1 C of raspberries
1/4 C of lime juice
2 tbsp of honey
1 tsp grated lime peel
1 C lemon lime flavored sparkling water, chilled
Mint sprigs

In a 2 quart glass bowl layer the fruit in the order they are listed above.
Cover the bowl and chill 3 hours.  Just before serving place the lime juice into a small bowl.  Whisk in the honey and lime peel.  Add the sparkling water and stir until blended in well.  Pour the mixture over the layered fruit.  Garnish the top with the mint sprigs.

Makes 8 servings

Just about any combination of fruit works in this salad.  Try honeydew melon, nectarines, or mangos together with a lemon based dressing.  To make the lemon based dressing use lemon juice and lemon peel in place of the lime.

16 canned peach halves
1/4 C of orange juice
2 T butter, melted
2 T of maple syrup
1 loaf pound cake cut in 1 inch slices

Prepare the grill for medium temperature.  Drain the peaches well and place them in a bowl.

In a separate bowl whisk together the orange juice, butter and maple syrup.
Brush the mixture on both sides of the peaches and on each of the cake slices.

Place the peaches and cake slices on to the grill.  Grill the cake slices for 3 minutes then turn.  Continue grilling the slices for an additional 3 minutes or until lightly browned.  Grill the peaches for 5 minutes then turn.  Continue grilling the peach for 5 minutes or just lightly browned.

Place the slices of cake onto a serving platter.  Top with the grilled peaches.

Makes 8 servings

A frozen pound cake will work great in this recipe because it won’t crumble as easily.  Allow it to thaw just enough to be able to cut it into slices.  Top each piece with a little extra maple syrup.

4 cups of cooked rice
1/2 cup cooked ham, cubed
1/2 cup green onions, chopped
1 tbsp soy sauce
1 tbsp Worcestershire Sauce
1 clove of garlic, minced
Dash of Tabasco sauce
1/2 tsp salt
1/4 cup butter
1/4 cup fresh parsley, snipped
1/2 snap peas
1/2 cup carrots, chopped

In a wok, melt butter and sauté onions, carrots and parsley for about 2 minutes. Vegetables should be tender, but still be crunchy. Add the remaining ingredients and stir until well combined. Cook until the rice is hot.

Enjoy this delicious meal with the whole family!

1.5 to 2 heads of broccoli, cut into bite-size pieces, leaving a bit of stem
½ cup red onion, chopped
¼ cup black pitted olives
8 slices bacon
1 cup cheddar cheese, shredded
Handful of sesame seeds

½ cup mayonnaise
½ cup natural yogurt
¼ cup white wine vinegar
¼ cup sugar

In a small skillet, fry the bacon until crisp, then remove on paper towels to drain the grease.

Place the broccoli pieces in a large serving bowl, add the shredded cheese, onion and dressing and chill covered for 2 -3 hours.

When chilled, crumbled the crispy bacon into bits and add to the broccoli, then add the sesame seeds and olives.

Toss and enjoy!

Dilled Veggie Burgers

1 eggplant, peeled and sliced 3/8 inch thick
2 tomatoes, sliced 1/3 inch thick
1 onion, quartered
1 baking potato, peeled and sliced 1/4 inch thick
1/3 C extra virgin olive oil
4 slices of toasted bread
4 cloves of garlic
1/2 C of wheat berries, cooked
1 T of fresh dill
1/2 t salt
1/4 t pepper
6 pita pockets
6 lettuce leaves

Allow the grill to heat to the medium temperature.  Brush the eggplant, tomatoes, onion and potatoes evenly with the olive oil.  Grill the vegetables for 12 minutes, turning occasionally, or until tender.  Place the toasted bread into the food processor and process until the bread becomes fine crumbs.  Transfer the bread crumbs to a bowl.

Place the garlic into the food processor and process until chopped fine.
Add the grilled vegetables to the processor with the garlic and process until smooth.

Stir in the mixture into the bread crumbs until completely blended.  Add the wheat berries, dill, salt and pepper and stir until blended together well.  From the mixture into 6 patties and mist both sides with a non-stick cooking spray.

Grill the burgers 5 minutes per side until as crisp as you like.  Place the grilled burgers into the pita pockets and add a lettuce leave before serving.

Makes 6 pitas

To cook the wheat berries combine 1 part berries to 6 parts water.  Bring the water to a rolling boil, cover the pan, reduce the heat to low and cook 1 1/2 hours or until the berries are soft.  Be sure to drain the berries well before adding them to the grilled vegetable mixture.

Cheese and Red Pepper Relish Grilled Sandwich

2 red bell peppers
1 onion, quartered
4 cloves of garlic
1/3 C of olive oil
1 T of balsamic vinegar
1/2 t salt
1/2 t pepper
1 large loaf of Italian bread, sliced
1 (8 oz.) pkg. soft goat cheese, or cheese or your choice

Prepare the grill for medium high heat.

When the grill is ready lay the peppers onto the grill grate and roast 8 minutes, turning often or until charred.  Remove the peppers and place in a bag, seal and allow the pepper to steam to help in removal of the skins.

Place the onion and garlic on to skewer.  Brush the vegetables with the olive oil.
Grill 8 minutes, turning often or until charred.

Cut slits into the peppers and allow them to drain into a bowl reserving the juice.
Peel and seed the peppers then chop up coarsely and place in the bowl with the juice.

Chop the onion and garlic and place into the bowl with the juice, tossing the ingredients together well.

Add the vinegar, salt and pepper and stir until blended and all the ingredients are well coated.

Place the bread slices on the grill grate.  Toast for 2 minutes, flip and continue toasting an additional 2 minutes.  Spread the toasted bread evenly with the goat cheese.  Add the red pepper relish and cover with a second slice of bread.
Continue until all the bread has been used.

Makes 6 servings

Goat cheese or chevre cheese is made from goat’s milk.  If can be found in a soft from such as cream cheese that is easy to spread or a harder cheese that is easy to crumble.  Goat cheese is often used in many elegant dishes including desserts.

Grill Roasted Onions and Peppers

1/2 C canola oil
1 tsp salt
1/2 tsp pepper
2 large Vidalia onions cut into 8 wedges each
1 green pepper, cored, seeded and cut in quarters
1 red pepper, cored, seeded and cut in quarters
1 yellow pepper, cored, seeded and cut in quarters
1 orange pepper, cored seeded and cut in quarters

Heat the grill to the hot temperature.  Pour the oil into a large mixing bowl.
Whisk the salt and pepper into the oil well.  Brush the vegetables well with the oil mixture.  Place the vegetables onto the hot grill.  Cover the grill and roast for 8 minutes, turning occasionally, until tender.

Makes 6 servings

These vegetables go great the beef or pork kabobs to make a delicious party meal.  Any color or types of peppers can be used.

Foil Baked Fruit Compote

4 plums, sliced thin
2 nectarines, sliced thin
1 C of fresh blackberries
1/4 C of orange juice
1 T of sugar

Prepare the grill for low temperature.  Lay out 2 large pieces of foil.  Divide all the fruit between the 2 pieces of foil placing the fruit in the middle of the foil.
Drizzle 1/8 C of the orange juice over each packet of fruit.  Seal the packets tightly so the juice does not run out.

Grill the packets for 18 minutes, turning once or until the fruit has softened.
Carefully open the packets over a bowl allowing the syrup to drain into the bowl.
Place the fruit into the bowl and sprinkle with the sugar.

Makes 4 servings

Be careful when grilling fruit in this manner.  You don’t want to open the packet too soon because the steam will escape but you also don’t want the fruit to scorch.  Be sure to grill over low heat and if smell something burning move the packets from the grill immediately.  Other berries such as raspberries or blueberries may be used in this recipe.

5 red potatoes cut in small chunks
1 sweet red pepper, cut into strips
1 C of frozen corn, thawed
1 celery rib, sliced thin
1 carrot, shredded
3 green onions, sliced thin
1 1/2 C mozzarella cheese, cubed
2/3 C olive oil
2 cloves of garlic, minced
1/4 C of white wine vinegar
2 tbsp fresh thyme, minced
1 tsp salt
1/2 tsp sugar
1/2 tsp garlic powder
1/2 tsp pepper

Put the potato chunks into a large saucepan and cover the potatoes with water.

Place the pan on medium heat and bring the water to a steady boil.  Reduce the heat to low, cover and cook the potatoes for 12 minutes or until tender.  Drain the potatoes well and allow them to cool to room temperature.  Place the pepper strips, corn, celery, carrots, green onions and cheese into a large serving bowl.

Add the cooled potatoes and toss gently to combine.  Pour the oil into a small mixing bowl.  Whisk the garlic, vinegar, thyme, salt, sugar, garlic powder and pepper into the oil.  Pour the vinaigrette over the vegetables and gently toss to coat.

Makes 12 servings

Preparation Time:  approximately 30 minutes

This salad is quite colorful and very tasty on a hot summer day.  It can be served at room temperature or it may be chilled if you prefer.

6 eggs, beaten
1/3 C of sugar
1/3 C of vinegar
1 tsp salt
4 C elbow macaroni, cooked and drained well
3 hard boiled eggs, chopped
1 1/4 C ham, fully cooked and cubed
1 C process cheese, cubed
2 celery ribs, sliced thin
1 onion, chopped
3/4 C of pickle relish
3/4 C stuffed olives, sliced
1/3 C of mayonnaise

Place the eggs into a saucepan over low heat.   Stir in the sugar, vinegar and sauce.

Cook, stirring often, for 10 minutes or until the mixture becomes thick and a thermometer reads 160 degrees.  Remove the pan from the heat and allow the mixture to cool to room temperature being sure to stir the mixture often.  Place the macaroni, eggs, ham and cheese into a large serving bowl.  Fold in the celery and onion until well combined.  Add the pickle relish and olives blending them in well. Stir the mayonnaise into the cooled sauce.  Fold the sauce into the salad until all the ingredients are well coated.  Cover and refrigerate until just ready to serve.

Makes 8 servings

This salad has everything in it but there is room for more.  Add chopped nuts, chopped bell peppers or sprinkle it with real bacon bits to boost it up even more.