1980s RECIPES FOR SUMMER ☀️ trying Pillsbury Recipes!

Looking for summer cooking ideas? These low-cook and no cook recipes for summer are easy, delicious, and won't heat up your kitchen. Other videos you may enjoy: 1980's Holiday Brunch: https://youtu.be/ifzJypLqQo8 1980's Cookbooks & Recipes playlist: https://bit.ly/44ROMm8 Melinda's Fonduloha video: https://bit.ly/4dN79Oq Items from this video: Pillsbury’s Summertime Favorite Recipes (1981) https://amzn.to/4bdeTHL Pillsbury Kitchens’ Family Cookbook (1979) https://amzn.to/3ycearD Tiny Juicer: https://amzn.to/4bR8odJ Offset Spatula: https://amzn.to/3yh1gZo SIR Spatula: https://amzn.to/44BNrku Fiesta Grande Tortilla Chips: https://bit.ly/44A6Cv3 ------------------------------ MARINATED GREEK SALAD (pg 58) 2c cauliflowerets 2c broccoli pieces 1c sliced fresh mushrooms 3/4c pitted ripe olives 3/4c salad olives 12 cherry tomatoes 8oz bottle Italian salad dressing 4oz feta cheese, crumbled In large bowl, combine all ingredients except cheese. Cover and refrigerate several hours or overnight. Just before serving, gently stir in feta cheese. TACO DIP (pg 14) 1 ripe avocado, peeled 8oz cream cheese, softened 1/2c sour cream 2Tbsp milk 1tsp lemon juice 1/8 to 1/4tsp chili powder dash salt 1c shredded lettuce 2 medium tomatoes, chopped 1 small onion, chopped 4oz shredded cheddar cheese In blender, combine avocado, cream cheese, sour cream milk, lemon juice, chili powder and salt. Process until smooth and creamy. Spread dip evenly on a large plate with sides. In layers, sprinkle with lettuce, tomatoes, onion and cheese. Serve with tortilla chips. REFRIGERATOR PISTACHIO DESSERT (pg 105) 1 1/4c all purpose flour 1/2c butter or margarine, softened 1/2c shelled pistachios, finely chopped 8oz cream cheese, softened 1c powdered sugar 8oz carton frozen whipped topping, thawed 2 - 3oz packages pistachio instant pudding mix 3c cold milk Heat oven to 350. Grease (not oil) a 13 x 9 pan or baking dish. In small bowl, combine flour and butter until crumbly. Stir in pistachios, pat into prepared pan. Bake at 350 for 18 to 22 minutes or until light golden brown. Cool. In small bowl, combine cream cheese and powdered sugar until smooth and creamy. Fold in 1/2 carton of whipped topping and spread over cooled crust. In medium bowl, combine pudding mix and milk. Beat thoroughly. Pour carefully over cheese layer. Frost with remaining whipped topping. Refrigerate several hours or overnight. makes 12 servings. ------------------------------ TIMESTAMPS 0:00 Intro 0:47 Marinated Greek Salad 4:29 Taco Dip 9:18 Refrigerator Pistachio Dessert 16:54 Cookbook Chat: Pillsbury's Summertime Favorite Recipes (1981) ------------------------------ MY FAV KITCHEN GEAR - seriously, I use this stuff ALL the time: - Twist Whisk: https://amzn.to/3tDvFPo - Geometry kitchen towels: https://www.geometry.house/?ref=AnnaB15 - use my link for 15% off! - 1/4 Sheet Pans (to hold my prepped ingredients!): https://amzn.to/46S9IKE - Ove Glove: https://amzn.to/3CkmyV5 - Small offset spatula: https://amzn.to/3GB9Rb7 - OXO Mini Angled Measuring Cup: https://amzn.to/3Gx2osz - GIR Silicone Spatula: https://amzn.to/3ImvNIs ------------------------------ PATREON: https://www.patreon.com/CookingAllTheBooks INSTAGRAM: instagram.com/_cookingthebooks_ FACEBOOK: https://www.facebook.com/cookingallthebooks WEBSITE: https://www.cookingthebooks.net/ ------------------------------ DISCLAIMER: Links included above may be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. You are not required to click through any of my links, and there is no additional cost to you.