Summer loving happened so fast
I met a girl crazy for me
Met a boy cute as can be
To, oh, oh, the summer nights
Tell me more, tell me more
Did you get very far?
Tell me more, tell me more
Like does he have a car?
He ran by me, got my suit damp
I saved her life, she nearly drowned
He showed off, splashing around
But, oh, oh, the summer nights
Tell me more, tell me more
Was it love at first sight?
Tell me more, tell me more
Did she put a fight?
We went strolling, drank lemonade
We made out under the dock
We stayed up 'till ten o'clock
But, oh, oh, the summer nights
Tell me more, tell me more
But you don't gotta brag
Tell me more, tell me more
'Cause he sounds like a drag
She got friendly down in the sand
He was sweet just turned eighteen
Well, she was good you know what I mean
But, oh, oh, the summer nights
Tell me more, tell me more
How much dough did he spend?
Tell me more, tell me more
Could she get me a friend?
So I told her we'd still be friends
Then we made our true love vow
Wonder what she's doing now
But, oh, those summer nights
Tell me more, tell me more
Summer Nights Strawberry Cake
1 box of white cake mix
1 box, 3 ounces of strawberry gelatin
1 cup of oil
½ cup of milk
4 eggs
1 cup of strawberries, mashed sweetened, not drained
Frosting
1 stick of butter, softened, unsalted, ½ cup
1 box (1 pound) of powdered sugar
Directions: Preheat oven to 350 degrees. Mix all cake ingredients together and pour into a 9 x 11 inch pan or two smaller pans, the bater should not fill pans to the top. Bake for 35 to 40 minutes.
Frosting: Cream butter and sugar together, add mashed strawberries until frosting is of spreadable consistency. Mix together frosting ingredients. It too thick, please add strawberries until it is the right consistency. You may also purchase strawberry frosting if you don’t want to prepare it.
SUMMER NIGHTS SALADS
You’re The One That I Want Cabbage Jalapeno Slaw
2 Whole Jalapenos
¼ cup of cherry tomatoes
½ cup of cilantro leaves
1 lime, fresh squeezed juice
2 Tablespoons of Olive Oil
2 Tablespoons of lemon juice
Salt and pepper to taste
1 whole cabbage, shredded
1/8 cup of shredded carrots
Directions: in a cuisnert, mix jalapenos, cilantro, carrots, and cherry tomatoes. In a large bowl, place shredded cabbage, next, mix jalapeno mixture. Add olive oil, lemon juice, lime juice and salt and pepper and blend with a wooden spoon. Place in the refrigerator for ½ hour to chill.
Satisfying Tomato Caprese Salad
4 large ripe tomatoes, sliced ¼ inch thick
1/3 cup fresh basil leaves, washed and dried (can substitute dried basil)
Salt and pepper to taste
1 pound of fresh mozzarella, sliced ¼ inch thick (can purchase mozzarella balls in snack size, easy to use if you are making a salad for one)
6 Tablespoons of Extra Virgin Olive Oil
3 Tablespoons of Balsamic
Directions: On a large platter, alternate and overlap tomato slices, mozzarella cheese slices, and basil leaves. Drizzle olive oil and balsamic vinegar and season with salt and pepper. May place in the fridge to chill for ½ hour and may eliminate vinegar and add more olive oil if desired.
Better Shape Up Basil Pesto
1 cup of olive oil
1 head of garlic, cloves, peeled
2 cups of fresh basil leaves, divided
1 cup fresh flat leaf parsley, leaves, divided.
½ cup of pine nuts
½ teaspoon of salt.
1 cup of grated Parmesan cheese
¼ cup of grated Romano cheese
Directions: in a blender, combine half of the ingredients, basil, parsley, pine nuts, salt, garlic and oil. Pulse about 20 times, or until coarsely chopped. Scrape the sides of the food processor. Process for about an additional 2 minutes and add additional oil, if needed. At this point, you may pulse until a paste forms. Transfer to a mixing bowl and repeat the process with the other half of the ingredients, minus the cheeses. Once completed into a paste form, mix the cheeses in the mixing bowl with the paste. You may toast the pine nuts for a few minutes in a skillet over low heat. Another option would be to add a ¼ cup of shredded cheddar cheese and pecan or walnuts instead of pine nuts.
Grease Is The Word Grape and Orange Turkey Salad
1 cup of diced turkey breasts (purchased at the deli counter, ask for ½ inch thick slices of your favorite turkey, Lean Turkey Breast, Smoked Turkey, etc.) Also, they sell Turkey Breast already cooked in the meat aisle of the grocery store).
1/2 cup of red or green seedless grapes, halved
1/4 cup of thinly sliced celery (1 stalk of celery)
¼ cup of sliced almonds, toasted and coarsely chopped
1 Tablespoon of chopped red or yellow onion (may also use onion flakes)
1/8 cup of goat cheese
1 medium orange, peeled, sectioned and cut into bite-size pieces (or one can of Mandarin Oranges, purchase the can with the easy pull top off so you don’t need to hassle with a can open)
1/2 bag of bagged lettuce such as Spring Mix, Spinach, or Garden Variety Salad
Salt and pepper
Dressing
Juice of ½ medium orange
½ teaspoon of Dijon mustard
½ teaspoon of salt
¼ teaspoon of ground black pepper
2 Tablespoons of olive oil
Directions: Can wash the lettuce in the bag and drain, use a paper towel or two to absorb excess water. Can also wash and clean the lettuce in a salad spinner. Make the dressing in an airtight plastic container seal and shake. Extra salad can stay in your dorm refrigerator for up to 48 hours.
Heart Set On You Spinach, Apple, and Pecan Salad
2 Tablespoons of extra virgin olive oil
1 1/2 Tablespoons of cider. Vinegar
1 Tablespoon of prepared mustard
1 Tablespoon of sugar
1/2 teaspoon of Salt
1/4 teaspoon of pepper
Green or red apples, cut into bite sized pieces
1/4 cup of thinly sliced red onion
Bag of washed fresh spinach leaves
1/2 cup toasted pecans
Directions: In a large bowl, whisk together the oil, vinegar, mustard, sugar, salt, and pepper. Just before serving, add apples, onions, spinach, and pecans. Toss until well coated with dressing.
Smile Simple Salad
Butter lettuce
Sliced strawberries
Sliced grapes
Sliced apples
4 ounces of vanilla or lemon yogurt
Honey roasted peanuts
1 Tablespoon of honey
2 Tablespoon vinegar
1 Tablespoon olive oil
Salt and pepper to taste
Directions: Mix the ingredients together. Place lettuce on a plate and decorate with the fruit and sprinkle with honey roasted nuts.
Bring To The Beach Broccoli Raisin Salad
1 purple onion, thinly sliced
1 package of fresh broccoli florets
1 cup golden raisins
1 cup mayonnaise
4 bacon slices, cooked and crumbled
2 Tablespoons red wine vinegar
Directions: In a salad bowl, toss ingredients together, then chill in the refrigerator for at least two hours.
Those Magic Changes Cobb Salad
A medium head of lettuce, shredded (Ice Berg)
3 hard boiled eggs, cooked and diced (can purchase eggs already cooked, shelled)
8 or so slices of Bacon, cooked and crumbled (can microwave bacon)
2 ½ cups of Chicken, cooked and cubed
1 large finely chopped Tomato, (Garden, Roma, Campari Variety)
1 large Avocado, pitted and cut up
4 sliced green onions
*Optional 3 ounces of shredded Cheddar Cheese (can purchase cheese already grated)
Dressing
1/3 cup Vinegar
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon dry mustard
½ teaspoon sugar
1/8 teaspoon garlic powder
2/3 cup of vegetable oil
¼ cup of blue cheese crumbled
Directions: Wash and shred the lettuce. Place the shredded lettuce in a bowl. Arrange bacon, chicken, tomatoes, avocados in sections, with egg in the middle. May add shredded cheddar cheese and pour dressing over the Cobb Salad.
Summer Nights Spring Mix Salad with Strawberries, Walnuts and Goat Cheese
1 pint of fresh strawberries, rinsed, dried and stems cut off
5 ounces of Spring Mix
½ cup of walnut pieces, toasted
½ cup of crumbled goat cheese
Word Walnut Balsamic Vinaigrette
2 Tablespoons of balsamic vinegar
½ teaspoon of Dijon mustard
5 Tablespoons of Extra-Virgin Olive Oil
Salt and freshly ground black pepper
Directions: To prepare the vinaigrette, combine vinegar, mustard and both oils in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Season the vinaigrette with salt and pepper to taste. Vinaigrette can be refrigerated, covered, up to one month. Return to room temperature and shake vigorously before using.
Cut strawberries into quarters, place in a small bowl and toss with about 2 Tablespoons of the vinaigrette. Set aside. Place all of the spring mix in a large bowl and add 3 Tablespoons of the vinaigrette. Toss to lightly coat the leaves; then taste and add more vinaigrette if needed. Transfer the lettuce to individual salad plates. Top the lettuce with the strawberries, toasted walnuts and crumbled goat cheese. Serve immediately. You can use vinaigrette for a spinach salad too.
We Go Together Cold Pasta Salad with Broccoli and Artichokes
1 pound bow tie pasta
1 bunch of Broccoli, halved
8-10 Pepperoni, cut into 1-inch strips
1 jar, (6.5 ounces) Marinated artichoke hearts, diced
1/2 cup sun-dried tomatoes
3 green onions, chopped
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup parmesan cheese
Directions: Cook pasta in lightly salted water for 10 minutes or until almost tender. Add broccoli to boiling water during the last 5 minutes of cooking and then drain. Add the cooked pasta and broccoli to a bowl along with the other ingredients, and toss. Serve hot or cold. Parmesan cheese as a topping, is optional.
