Country Summer Time Splendor

How are you and your family celebrating the arrival of summer?  Could it be you are spending time caring for a vegetable or flower garden and your early morning hours are devoted to planting, weeding and watering?  Could it be you are enjoying a light, refreshing lunch under the cool shade of a large maple tree alongside the garden?  Is it time spent savoring the taste of freshly picked herbs, like dill, cilantro, parsley and chives from the garden and creating a delectable seafood herb "cake" that is served together with some cold, tart lemonade?

Come join The Little Yellow Corner Store beside the rich, bountiful bed of health-giving vegetables and herbs as we picnic and use some of the nutritious produce from the garden in a wholesome, tasty and playful way.  This savory cake for two made with shrimp, tuna, tomatoes, cucumbers, onions, various fresh herbs and red/green/yellow peppers cut into shapes of bunnies and chicks is delicious as it is whimsical.  (For savory cake recipes and ideas, visit https://www.brit.co/sandwich-cakes/).

Deviled eggs accompany the herb cake, but could very well be turned into an egg salad as a layer within the cake.  Of course, who can't giggle at the adorable egg "chick" as a centerpiece with several homemade cupcake picks in the shape of a red cherry tomato and crunchy red radish.

To top it off the garden-side picnic, a cream cheese pineapple dessert is served.  This summer dessert is very easy to make and is light, creamy and slightly sweetened.  Perfect for satisfying a sweet tooth without indulging in overly rich refreshments.  (The recipe is included at the end of this post.)

Thank you for joining me on this picnic along side the garden.  Make the most out of your summer.  Enjoy some simple pleasures and make the moment a memorable one.  Try out the Pineapple Cream Cheese Dessert recipe below.  I am sure you will agree that it is a recipe to keep and has endless possibilities to modify for different tastes.  Have a pleasant and playful summer!

Pineapple

 Cream Cheese Dessert

Crust:

2 C crushed graham crackers or vanilla shortbread cookies

6 T melted unsalted butter

Combine crumbs and melted butter until moistened.  Reserve 1/2 C from this mixture to use later for the topping.  Press into a 9x9 inch pan and set aside.

Filling:

1 (8 oz.) package of cream cheese, room temperature

6 T softened unsalted butter (not margarine)

1 C powdered sugar

1 (8 oz.) container of Cool Whip

1 (20 oz.) can of crushed pineapple, completely drained

Blend cream cheese, butter and powdered sugar until smooth.  Add 1/4 C of the drained pineapple and mix well.  Spread onto graham cracker mixture.  In the same bowl combine the remaining amount of pineapple with the Cool Whip and spread this mixture over the filling.  Spread the 1/2 C of reserved crushed graham crackers over Cool Whip topping. (Toasted coconut could also be used for a tropical flair instead.) Chill for several hours before serving.  Garnish with maraschino cherries if desired.