By: Vickie Davis, Columnist

School is out and everyone is either on vacation or scheduling one. On hot days the swimming pools are filled and being enjoyed.
I have been fighting with my garden which is not doing that well this year. In fact, it looks pitiful! I think that it is not doing so well because of lack of rain. So, the rain that is called for this week will be welcomes most definitely! And I think a dose of Miracle Grow may be in the future of the garden!
The recipes I have for you today are miscellaneous ones I have come across. The first recipe I am making for Election Day in the City. It has only two ingredients and it looks delicious! It is Strawberry Cinnamon Rolls and my group at the Marina will be enjoying these for breakfast!
The next recipe is Cheesy Pickle Crackers which made me want to try them as soon as I saw the recipe. I will try to have these fixed for Election Day also. They must be delicious! And another two-ingredient recipe!
The next recipe is for Crockpot Chicken. I have made this many times and it so easy. After a long day and not knowing what to eat for supper, this recipe is so good and the smell when you come home is so good. You will be making this recipe a lot!
The Red, White and Blue Cheesecake Salad is a very patriotic dessert using strawberries, blueberries and marshmallows blended with cream cheese and Cool Whip. This is such a refreshing dessert and very easy to put together.
The Snickers Apple Salad is a very easy recipe to put together. I have made this for years and the tart Granny Smith apples along with Snickers candy bars and white chocolate instant pudding is so good. This is wonderful to take to picnics.
I hope you all try these recipes this summer. My little ditty I leave you with this month is: “Sometimes the best thing you can do is keep your mouth shut and your eyes open. The truth comes out in the end!”
See ya all next month!
Strawberry Cinnamon Rolls
1 can of Pillsbury Cinnamon Rolls
1 can strawberry pie filling
Dice up the cinnamon rolls into four pieces each. Put them into a casserole dish and stir in the strawberry filling. Bake at 350 degrees for approximately 35 minutes. Ice with can of icing that came with the cinnamon rolls. Enjoy!
Cheesy Pickle Crackers
2 cups grated cheese, your favorite kind – I used mozzarella cheese and cheddar cheese to make to different types.
4-5 dill pickles, circular slices
Divide grated cheese into 2 portions for the top and bottom layers. Ad dill pickle slices for the middle layer and bake on high heat 400 degrees for 12-14 minutes and then let them cool. Cut into cracker shapes and dig in to eat! Hope you enjoy them!
Crockpot Chicken
2 lbs. of chicken breast boneless and skinless seasoned with garlic powder, onion powder and black pepper.
6 slices of Swiss cheese or Provolone cheese
1 pkg. Stovetop Stuffing
1 can of cream of chicken or cream of mushroom soup
1 stick of butter melted
¼ cup of sour cream
Place chicken that you have seasoned with garlic powder, onion powder and black pepper into crockpot. Layer 6 slices of whichever cheese you prefer. Mix stuffing with can of your choice of soup, butter and sour cream and stir until mixed. Put on top of cheese and cook on LOW 6-8 hours or High 4-6 hours. This is delicious!
Red, White and Blue Cheesecake Salad
3 cups powdered sugar
1 – 16 oz. Cool Whip, thawed
5 cups mini marshmallows
1 tsp. vanilla extract
Wash strawberries and blue berries and pat dry with a paper towel. Dice strawberries into small pieces and set aside. In a large bowl, combine cream cheese, powdered sugar, vanilla and 8 ounces of the Cool Whip. Fold in mini marshmallows, strawberries and blueberries. Transfer into a serving bowl and garnish with more blueberries and diced strawberries.
Snickers Apple Salad
1 pkg. 3.4 oz. white chocolate instant pudding
1 cup milk
1 – 8 oz. Cool Whip, thawed
6 full size Snickers candy bars shopped into bite sized pieces
2 Granny Smith apples, diced
Before you get started, prep ingredients by making sure whipped topping is thawed, green apples are diced into bite sized pieces and chop up 4 Snickers bars into 1 inch or less pieces. Do not cut apples BEFORE you are ready to make salad as apples begin browning when they are cut. Add INSTANT pudding and milk together in a large bowl. Whisk well until combined and no longer gritty and dry powder is fully immersed. Fold in thawed whipped topping. Now add 4 Snickers bars that have been cut into pieces and two diced green apples to shipped topping and pudding mixture. Make sure apples and Snickers bars are fully immersed. Refrigerate Snickers Apple Salad for 1 hour – best served cold. Prior to serving, cut the remaining 2 candy bars into smaller decorative pieces and sprinkle on top of serving bowl or individually portioned bowls. Optionally drizzle on squeezable caramel sauce.