Chill out: When it's too hot to turn on the oven ...

 

Miniature pretzels add texture and crunch to this no-bake strawberry pretzel pie that makes 16 servings.

Miniature pretzels add texture and crunch to this no-bake strawberry pretzel pie that makes 16 servings. Photo by: tasteofhome.com

 

Mango and strawberries give this no-bake cheesecake refreshing flavor to help beat summer's heat.

Mango and strawberries give this no-bake cheesecake refreshing flavor to help beat summer's heat.
Photo by: tasteofhome.com

 

 

Jan Swoope

 

 

To my delight, our No. 1 (only) son is home for a visit, the first one since Christmas. We've missed him dearly, but we've all been coronavirus-cautious. Before the visit, I (more or less) playfully threw out a few "rules," such as everybody's responsible for picking up after themselves, and don't let your toothbrush get anywhere near mine. Another is: Mama's tired, it's hot, and we're not turning on the oven more than we have to.

 

I used to be quite enamored of summers -- pool parties, meeting boys on the beach, the intoxicating aroma of Coppertone. That was some time ago, however, and, call it age or general peevishness, but summer is no longer my friend. Given a choice, I don't do heat. I've been heard to say lately, "Is it October yet?" So, while our 6 foot-6 inch-tall son with an appetite to match is home -- and doing some arduous outdoor work around the homeplace -- I'm trying to come up with meals and treats that are refreshing, don't take undue prep and don't heat up the house.

 

A search online for no-bake "sweet" ideas for the strawberry fans under our roof turned up so many that look appetizing. These recipes are my finalists. They might help you make it through these sweltering days, too. Make the most of it. Stay cool. Enjoy your kids, whether they're 3 or 30.

 

 

And, oh yes, only 10 weeks 'til October.

 

 

NO-BAKE MANGO STRAWBERRY CHEESECAKE

 

Total time: 45 minutes + chilling overnight

 

Makes 12 servings

 

 

2 cups graham cracker crumbs

 

2/3 cup butter, melted

 

1/3 cup sugar

 

 

Filling:

 

1 envelope unflavored gelatin

 

3 tablespoons cold water

 

2 packages (8 ounces each) cream cheese, softened

 

1 1/3 cups sugar

 

1 cup heavy whipping cream

 

2 teaspoons vanilla extract

 

1/2 large mango, peeled and cubed (about 3/4 cup)

 

4 fresh strawberries, chopped

 

 

Glaze:

 

1 envelope unflavored gelatin

 

3 tablespoons plus 1/2 cup cold water, divided

 

1/2 large mango, peeled and cubed (about 3/4 cup)

 

Optional: Whipped cream, mango pieces and sliced strawberries

 

 

  • In a small bowl, mix crumbs, butter and sugar. Press onto bottom and 1 in. up sides of a greased 8-inch springform pan.

     

  • For filling, in a microwave-safe bowl, sprinkle gelatin over cold water; let stand 1 minute. Microwave on high for 10-20 seconds or just until water is warm but not hot. Stir and let stand until gelatin is completely dissolved, about 1 minute. Cool until partially set.

     

  • In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in cream, vanilla and gelatin mixture until blended. Fold in mango and strawberries. Pour over crust. Refrigerate while preparing glaze.

     

  • For glaze, in another microwave-safe bowl, sprinkle gelatin over 3 tablespoons cold water; let stand 1 minute. 10-20 seconds or just until water is warm but not hot. Stir and let stand until gelatin is completely dissolved, about 1 minute. Cool until partially set. Meanwhile, place mango and remaining 1/2 cup water in a food processor; process until pureed. Stir in gelatin mixture; pour over filling. Refrigerate, loosely covered, overnight.

     

  • Loosen sides from pan with a knife. Remove rim from pan. If desired garnish with whipped cream, additional mango pieces and strawberry slices.

     

    Nutrition Facts: 1 slice-495 calories, 32g fat (19g saturated fat), 88mg cholesterol, 285mg sodium, 48g carbohydrate (38g sugars, 1g fiber), 5g protein.

     

    (Source: tasteofhome.com/Elizabeth Ding)

     

     

    STRAWBERRY PRETZEL PIE

     

    Total time: 45 minutes + chilling

     

    Makes 16 servings

     

     

    4 cups miniature pretzels

     

    6 tablespoons butter, melted

     

    1/4 cup sugar

     

    3/4 cup boiling water

     

    1 package (6 ounces) strawberry gelatin

     

    1/4 cup lemon juice

     

    1 pound fresh strawberries, divided

     

    2 cups heavy whipping cream, divided

     

    1 jar (7 ounces) marshmallow creme

     

    2/3 cup whipped cream cheese

     

    2/3 cup sweetened condensed milk

     

     

  • Place pretzels in a food processor; pulse until chopped. Add butter and sugar; pulse until combined. Reserve 1/3 cup pretzel mixture for topping. Press remaining mixture onto bottom of a greased 9-in. springform pan. Refrigerate 30 minutes.

     

  • Meanwhile, in a bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in lemon juice. Refrigerate 30 minutes, stirring occasionally.

     

  • Chop half the strawberries; hull the remaining berries and reserve for topping. In a large bowl, beat 1 cup heavy cream until stiff peaks form. Beat marshmallow cream, cream cheese and sweetened condensed milk into cooled gelatin mixture until blended. Gently fold in chopped strawberries and whipped cream. Pour into crust.

     

  • Refrigerate, covered, until firm, 4-6 hours. Beat remaining 1 cup heavy cream until stiff peaks form; spread over pie. Top with reserved strawberries and pretzel mixture.

     

    Nutrition Facts: 1 piece-350 calories, 19g fat (12g saturated fat), 56mg cholesterol, 284mg sodium, 39g carbohydrate (30g sugars, 1g fiber), 4g protein.

     

    (Source: tasteofhome.com/Shauna Havey)

     

     

    AUNT FRANCES' LEMONADE

     

    Total time: 15 minutes

     

    Makes 1 gallon

     

     

    5 lemons

     

    5 limes

     

    5 oranges

     

    3 quarts water

     

    1 1/2 to 2 cups sugar

     

     

  • Squeeze the juice from 4 each of the lemons, limes and oranges; pour into a gallon container.

     

  • Thinly slice the remaining fruit and set aside for garnish. Add water and sugar to the juices; mix well. Store in the refrigerator. Serve over ice with fruit slices.

     

    Nutrition Facts: 1 cup-92 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 24g carbohydrate (21g sugars, 1g fiber), 0 protein.

     

    (Source: tasteofhome.com/Debbie Reinhart)

     

     

  • Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.

     

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