As the jazz standard “Summertime” by Louis Armstrong and Ella Fitzgerald puts it, “Summertime and the livin’ is easy.” The Gooseberry Patch “Five Ingredients or Less” cookbook contains simple recipes for each season that will give cooks more time to enjoy time outside of the kitchen.



Easy Key Lime Pie

6-oz. can frozen limeade concentrate, thawed

14-oz. can sweetened condensed milk

9-oz. container frozen whipped topping, thawed

9-inch Graham cracker pie crust

Combine limeade, sweetened condensed milk and whipped topping in a large mixing bowl. Mix well. Pour into pie crust and freeze until firm, about 3-4 hours.



Scrumptious Strawberry Pie

14-oz. can sweetened condensed milk

5 Tbsp. lemon juice

12-oz. container frozen whipped topping, thawed

1 quart strawberries, hulled and sliced

9-inch pie crust, baked

Blend sweetened condensed milk and lemon juice until thick. Fold in whipped topping. Add strawberries and stir gently. Spread into baked pie crust and refrigerate for 3-4 hours before serving.



Homestyle Biscuit Bread

1 cup milk

2 cups self-raising flour

1/2 cup oil

Combine ingredients and mix well. Pour into a hot, well-greased 10-inch cast iron skillet. Bake at 400 degrees for 18-20 minutes. Slice into wedges to serve.



Cheesy Crab Soup

2 10-3/4-oz. cans cheddar cheese soup

2 12-oz. cans evaporated milk

1 lb. cooked crab meat

1/2 cup butter, melted

1 tsp. seafood seasoning

Heat soup and milk in a heavy saucepan and stir until creamy and smooth. Add crabmeat and butter and stir constantly. Mix in seasoning and heat through but do not boil. Serve immediately.



Chunky Tomato-Avocado Salad

1 avocado pitted, peeled and cubed

3 plum tomatoes, chopped

1/4 sweet onion, chopped

1 Tbsp. fresh cilantro, chopped

2-3 Tbsp. lemon juice

Gently stir ingredients together. Cover and refrigerate overnight.



Summertime Pasta Salad

8-oz. package tri-colored rotini, cooked

1 chopped cucumber

2 tomatoes, chopped

6 to 8 mini carrots, chopped

8-oz. bottle Italian salad dressing

Rinse pasta in cold water. Drain and pour into a serving bowl. Add remaining ingredients and toss to coat.



Island Chicken salad

10-oz. can white chicken

8-oz. can crushed pineapple, drained

2 stalks celery, diced

8-oz. package softened cream cheese

2 Tbsp. mayonnaise

Mix all ingredients together until well blended. Chill before serving.



Summertime Salmon Cakes

2 6-oz. cans salmon, drained

2 eggs

10 saltine crackers, crushed

salt and pepper

olive oil

Mix the first 4 ingredients together and form into patties. Heat both sides in hot oil in a skillet until golden.



Lemon Herb and Garlic Shrimp

1-2 cloves garlic, minced

1/8 cup olive oil

4-6 Tbsp. butter

1 package frozen cooked shrimp

1 (1.1-oz.) pouch lemon herb soup mix.

Saute garlic in olive oil and butter for 2 minutes. Add shrimp and simmer until shrimp thaw, stirring often. Dissolve soup seasoning mix in 1 cup warm water and pour over shrimp mixture. Simmer until warmed through, about 20 minutes.



BBQ Slow Cooker Chicken

4 boneless, skinless chicken breasts

3/4 cup chicken broth

1 cup barbecue sauce

1 sweet onion, sliced

Salt and pepper to taste

Place all ingredients in a slow cooker and stir gently. Heat on high setting for 3 hours or on low setting for 6-7 hours.



Cheeseburger Bake

8-oz. tube refrigerated crescent dough

1 lb. ground beef, browned

1.25-oz. package taco seasoning mix

15-oz. can tomato sauce

2 cups shredded cheddar cheese

Unroll crescent dough and press into greased 9-inch round baking pan, pinching seams closed. Bake at 350 degrees for 10 minutes and set aside. Add beef, seasoning and tomato sauce to a 12-inch skillet and heat about 7 minutes. Pour into crust. Sprinkle cheese on top and bake for 10-15 minutes. Let cool 5 minutes before serving.

Readers are invited to submit four to five of their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to lskarpness@parkrapidsenterprise.com and they may appear in a future issue.