Chattavore

What I ate, plate by plate.

9 Amazing Summer Fruit Desserts

One of the best things about summer is the fruit! Of course it’s delicious on its own, but how can you resist these 9 amazing summer fruit desserts?

a photo collage showing 9 different summer fruit desserts

Summer fruit desserts are one of my favorite things! Summer produce is one of the best parts of summer, in my opinion. And while there is really nothing better than a perfectly ripe fresh peach that doesn’t need a single grain of sugar added to it, summer fruits are amazing to bake with. Pies, cakes, tarts, cobblers…there’s really no limit to the desserts that you can make with your farmer’s market haul. Here are 9 of my favorites!

Strawberries

The first sign of summer is fresh strawberries. They don’t stick around for long, but a beautiful fresh strawberry is like nothing that you’ll find in the grocery store in the middle of winter. I’ve got quite a few strawberry desserts to share with you!

Strawberry Pie
This is a slight adaptation of my grandmother’s recipe. She was an amazing cook, but of all the things that she made, this was one of the things that got me most excited. No red Jell-o in sight!
Check out this recipe
From her book of handwritten retro recipe cards and clippings, my grandmother's strawberry pie might be my favorite thing she made. It's easy and so tasty! | recipe from Chattavore.com
Strawberry Cream Pie With Pretzel Crust
If you mash together my strawberry pie recipe and that strawberry pretzel salad that you will find at every southern potluck, you’ll get this pie. With a salty pretzel crust, a tangy cream cheese layer, and luscious strawberries, this pie has it all!
Check out this recipe
Strawberry cream pie with pretzel crust is the pie of my dreams! | chattavore.com
Strawberry Fluff
I’m not going to try to sell fluff to you as a “salad”, but as a dessert, this fluff is easy and just so good! Whipped cream, cream cheese, strawberries, and marshmallows…I mean, how can you go wrong?
Check out this recipe
Who doesn't love strawberry fluff? This version is made with fresh strawberries, fresh whipped cream, cream cheese, and marshmallows. | Recipe from Chattavore.com

Blueberries

As I type this, I just picked a pint jar full of blueberries from the bushes in my front yard, and that makes me so happy. I probably won’t get enough to make any of these delicious desserts, but supermarket blueberries (even frozen!) are amazing here!

Blueberry Dump Cake From Scratch
I’m guessing that we can all agree that “dump cake” really needs a new name…but I already made over the recipe. Usually made with cake mix, this dump cake is made from scratch with pantry ingredients and it is perfect with a scoop of ice cream on top!
Check out this recipe
Blueberry Creme Brûlée
Creme brûlée is my husband’s favorite dessert. It seems intimidating, but really, it’s so easy! I love to put a blueberry compote in the bottom of the ramekin before I bake the brûlées. So delish!
Check out this recipe
Blueberry creme brûlée is a simple but fancy dessert that is a perfect use for fresh summer blueberries (but is just as good with frozen)! | Recipe from Chattavore.com
Blueberry Pineapple Pie
After watching a documentary about pies and learning about a pie called the “Blue Hawaiian” I had to figure out how to make it myself. This pie pairs blueberry and pineapple with a streusel topping. Unexpected and amazing!
Check out this recipe
Think of all things summery and you have blueberry pineapple pie - complete with a buttery coconut crumb topping, it's summer at its best! | recipe from Chattavore.com
The Best Blueberry Pie
The name says it all. This pie is loaded with blueberries with a beautiful golden crust. Serve it with ice cream or whipped cream. Either way, it lives up to its name!
Check out this recipe
blueberry pie | chattavore

Peaches

I think peaches may be my favorite fruit, so its odd that I really don’t have that many peach recipes on my blog. But the two that I have are pretty great, if I do say so myself.

Peach Breakfast Crisp
A summery dessert that doubles as breakfast? Yes, please! This peach crisp is perfect for dessert with ice cream or with yogurt for breakfast.
Check out this recipe
peach breakfast crisp | chattavore
Peach Fried Pies With Raspberry Sauce
A callback to peach melba, these fried pies are full of peachy flavor with perfectly golden crust and a delicious raspberry dipping sauce.
Check out this recipe
Seasonal peaches and raspberry sauce pair perfectly in this Southern take on peach Melba, fried pies! | chattavore.com

Wedding Cake Bars

Wedding cake bars are one of the easiest and most delicious desserts in my collection! Seven ingredients: white cake mix, eggs, oil, almond extract, powdered sugar, butter, and milk. You just mix the ingredients for the cake bars and spread them in the pan, bake, and top with a super-simple frosting when they are cool. They taste just like my favorite bakeries cakes!

a photograph of a wedding cake bar cookie with a pan of cookies and a glass of milk in the background

I am a lover of all things wedding cake flavored. It’s no secret that my favorite bakery is Federal Bake Shop in Hixson, Tennessee, and I try to replicate their almond-flavored confections in as many of the dessert recipes that I share here as possible. I already have wedding cake cookies and wedding cake bites…so why not wedding cake bars? They’re basically just cake mix cookies turned into bar cookies by baking them spread in a pan instead of scooping out individual cookies. Easy-peasy. Add a simple frosting flavored with almond extract and you’re in business!

an overhead photograph of a pan of wedding cake bars and a plate with a wedding cake bar

What You Need to Make Wedding Cake Bars

  1. An 8×8 inch square baking pan
  2. Non-stick cooking spray or butter to grease pan
  3. A box of white cake mix (any brand)
  4. 2 large eggs
  5. 1/3 cup canola oil or vegetable oil
  6. 3 teaspoons almond extract
  7. 1 stick butter (softened)
  8. 3 cups powdered sugar
  9. Enough milk to make the icing a spreadable consistency

 

a photograph showing the steps to make wedding cake bars
a photo collage showing the steps to make wedding cake bars

How to Make the Bars

  1. Preheat the oven to 350 degrees and butter an 8×8-inch square baking pan or spray the pan with non-stick cooking spray.
  2. Place the contents of a box of white cake mix, 2 large eggs, 1/3 cup of canola or vegetable oil, and 1 teaspoon of almond extract in a large mixing bowl.
  3. Stir the ingredients until well-combined.
  4. Spread the ingredients in the greased pan. Bake for 20 minutes, until light golden. Cool completely.
  5. Place 1 stick of softened unsalted butter (cut into pieces), 3 cups of powdered sugar, and 2 teaspoons of almond extract in a mixing bowl.
  6. Use a hand or stand mixer to mix the frosting ingredients together. Add enough milk to get the frosting to a spreadable consistency (this could be as little as 1-2 teaspoons or as much as 2 tablespoons) and continue to mix until the frosting is completely smooth and spreadable.
  7. Scoop the frosting onto the bars in the pan.
  8. Spread the frosting onto the bars and cut the bars into pieces before serving.

 

a photograph of a wedding cake bar on a white plate with a fork with a glass of milk and a pan of wedding cake bars in the background

Wedding Cake Bars
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Ingredients

  • A box of white cake mix (any brand)
  • 2 large eggs
  • 1/3 cup canola oil or vegetable oil
  • 3 teaspoons almond extract
  • 1 stick unsalted butter (softened)
  • 3 cups powdered sugar
  • Enough milk to make the icing a spreadable consistency (1 teaspoon to 2 tablespoons)

Instructions

  1. Preheat the oven to 350 degrees and butter an 8x8-inch square baking pan or spray the pan with non-stick cooking spray.
  2. Place the contents of a box of white cake mix, 2 large eggs, 1/3 cup of canola or vegetable oil, and 1 teaspoon of almond extract in a large mixing bowl. Stir the ingredients until well-combined.
  3. Spread the ingredients in the greased pan. Bake for 20-25 minutes, until light golden. Cool completely on a wire rack.
  4. Place 1 stick of softened unsalted butter (cut into pieces), 3 cups of powdered sugar, and 2 teaspoons of almond extract in a mixing bowl. Use a hand or stand mixer to mix the frosting ingredients together. Add enough milk to get the frosting to a spreadable consistency (this could be as little as 1-2 teaspoons or as much as 2 tablespoons) and continue to mix until the frosting is completely smooth and spreadable.
  5. Scoop the frosting onto the bars in the pan and spread onto the bars. Cut the bars into pieces before serving. I like to let the frosted bars stand for a few minutes before cutting to allow the frosting to develop a "dry" texture on top.
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https://chattavore.com/wedding-cake-bars/

Strawberry Rice Krispies Treats (So EASY!)

Strawberry Rice Krispies treats are so easy to make, and they are a perfect after-school snack or lunchbox treat! Everyone will love them. All you need are Rice Krispies, marshmallows, butter, and strawberry cake mix! SO GOOD!

I never would have considered myself a creator of all things Rice Krispies treats, yet here we are. My salted brown butter Rice Krispies treats were not actually my own creation, instead adapted from a recipe from Smitten Kitchen. From that recipe, though, I learned that I actually loved RKTs, a treat, if you will, that I had been pretty indifferent about up until that point. Since then, I have created several iterations of the ubiquitous Rice Krispies treats, with the most recent being these strawberry Rice Krispies treats.

And guess what? Transforming these from plain to strawberry is as simple as some dry cake mix. Armed with that knowledge, you really could make them whatever flavor you might fancy! These are seriously the easiest snack to make. You can make them, from start to finish, in 15 minutes or less!

What You Need to Make Strawberry Rice Krispies Treats

  1. Unsalted butter
  2. Mini marshmallows
  3. Rice Krispies (duh) or other crisped rice cereal
  4. Strawberry cake mix

How to Make Strawberry Rice Krispies Treats

I numbered my photos incorrectly, so steps 9-10 in the directions are steps 10-11 in the photos!

  1. Butter an 8×8-inch square pan.
  2. Place a large, heavy-bottomed pan over medium heat. Place the butter in the pan and cook, stirring constantly, until the butter is melted.
  3. Add one cup of strawberry cake mix to the melted butter and stir until completely combined.
  4. Leave the pan over medium heat and add the marshmallows.
  5. Again, cook, stirring constantly, until the marshmallows are melted.
  6. Add six ounces (half of a box) of crisped rice cereal to the marshmallow mixture.
  7. Stir until the cereal is completely coated.
  8. Spread the mixture into the prepared pan.
  9. Use the butter wrapper to flatten the mixture into the pan.
  10. Allow to cool completely before cutting into squares.

Yield: 16 treats

Strawberry Rice Krispies Treats

5 minPrep Time:

10 minCook Time:

15 minTotal Time:

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Ingredients

  • 4 ounces (1 stick) unsalted butter plus more for buttering the pan
  • 10 ounces (1 bag) miniature marshmallows
  • 1 cup boxed strawberry cake mix
  • 6 ounces (1/2 box) Rice Krispies or other crisped rice cereal

Instructions

  1. Butter an 8x8-inch square pan and set aside.
  2. Place the butter in a large, heavy-bottomed pot set over medium heat. Set the butter wrapper aside for later use. Cook, stirring frequently, until the butter has completely melted.
  3. Leave the pan on the heat and add the marshmallows. Cook, stirring frequently, until the marshmallows have melted completely.
  4. Remove the pan from the heat. Add the strawberry cake mix and stir until well incorporated.
  5. Add the cereal to the marshmallow mixture and stir until the cereal is completely coated.
  6. Spread the cereal mixture into the prepared pan. Use the butter wrapper to press the mixture into the pan. Allow the Rice Krispies treats to cool completely before cutting into 16 squares.
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https://chattavore.com/strawberry-rice-krispies-treats-so-easy/

8 Great Cold Side Dishes to Take to a Cookout

Whether you’re celebrating a summer holiday with friends or just planning a quiet night of outdoor dining with the family, you can never have too many cold side dishes! Here are eight of my favorite cold sides that you can make ahead for a cookout!

a photo collage showing cold side dishes, including deviled eggs, tortellini pasta salad, macaroni salad, and loaded baked potato salad

Cookouts are all about grilling, but who wants to go to a cookout and just eat grilled meat and chips? Okay, I am sure that there are some people. I was one of those people until I discovered that pasta salad doesn’t have to come out of a box. Having a selection of delicious cold side dishes to take to a cookout at your disposal is always a good thing. The best thing about these sides is that they can be made ahead, sometimes even a day or two, so you don’t have to rush around making them. I like to make cold sides to pack in my lunch as well. What are your favorite cold sides?

Potato Salad

I don’t really love potato salad. I never really have. I’ll eat it if it’s being served, but I never make it. Except this potato salad.

Loaded Baked Potato Salad
Loaded with bacon, cheese, green onions, and sour cream, this loaded baked potato salad is a crowd-pleaser that will make the mayo-haters in your crowd happy!
Check out this recipe

Pasta Salad

I used to think that pasta salad meant Suddenly Salad or the goopy stuff you tend to find on restaurant salad bars. My mom never served pasta salad when I was a kid and they did not appeal to me. When I started making my own, I discovered that a lightly dressed pasta salad with tons of flavorful ingredients could really hit the spot!

Tortellini Pasta Salad
This pasta salad combines all of your favorite Italian sub ingredients with a tangy vinaigrette and cheesy tortellini. SO delicious and it doubles as a main dish!
Check out this recipe
Classic Macaroni Salad
My grandmother’s classic macaroni salad is loaded with cheese, pickles, celery, and peppers in a classic, creamy dressing.
Check out this recipe
This classic macaroni salad is another treasure from my grandmother's collection. It's easy and just a little different from the norm.
BLT Pasta Salad
BLT pasta salad is exactly what it sounds like: bacon, lettuce, and tomatoes tossed with pasta and a creamy dressing. It’s perfect as a side dish or a main dish!
Check out this recipe
Chattavore.com | BLT pasta salad is a BLT sandwich in a bowl!

Broccoli Salad

Broccoli salad is one of my faves…I love to make it as a side but also just to pack in my lunch. Even with a creamy dressing, it’s pretty healthy!

Honey-Sesame Broccoli Salad
This isn’t your classic broccoli salad, but it is every bit as delicious!
Check out this recipe
Honey-sesame broccoli salad is a delicious and light side dish for your picnic, weeknight dinner, or your lunchbox! | chattavore.com
Classic Broccoli Salad
This IS the classic broccoli salad. It’s full of ALL the good stuff: bacon, sunflower seeds, sliced almonds, dried cranberries, and pickled red onions, tossed with a creamy dressing. Can’t go wrong with the classic!
Check out this recipe
broccoli salad // chattavore

Deviled Eggs

Deviled eggs can be a real crowd pleaser! The classics are always great, but you can’t go wrong when you add some unexpected flavors, either. I make deviled eggs even easier by cooking my eggs in the Instant Pot, which results in perfect, falling off the egg shells!

Classic Deviled Eggs
You can pack these deviled eggs on ice to avoid any spoilage. They’re so good, though, that they won’t be around for long!
Check out this recipe
Pimento Cheese Deviled Eggs
What could be more southern than a deviled egg stuffed with pimento cheese? These are so yummy and so easy! Buy good pimento cheese at the store to make them even easier.
Check out this recipe
pimento cheese deviled eggs

Baked Creamy Tortellini

With a cheesy cream sauce and a touch of tomato sauce, topped with mozzarella and cooked to cheesy perfection, this baked creamy tortellini is pasta comfort food at its best. Cheese tortellini, butter, flour, heavy cream, milk, garlic, parmesan, tomatoes, basil, and mozzarella. What could be better?

Ordering at Restaurants

I try to order different dishes when I go to restaurants, as opposed to always ordering the same thing every time. Notice that I said I try, because I do not always succeed. Funny thing is, it seems that the places where I fail most frequently seem to be Italian restaurants. Probably because I love filled pastas and creamy sauces so much.

My typical Italian restaurant order tends to be some sort of tortellini or ravioli and a sauce with some sort of creamy element…like tortellini Gabrielle, served at BiBa’s: cheese tortellini tossed in Alfredo sauce, with a touch of marinara and melted mozzarella. This baked creamy tortellini is, with a creamy Parmesan béchamel, topped with marinara and baked with mozzarella, is my tribute to that.

What Do I Need to Make Baked Creamy Tortellini?

a photograph showing the ingredients of baked creamy tortellini

  • Refrigerated or frozen tortellini (I used cheese but you can use whatever kind you like)
  • Butter
  • Flour
  • Heavy cream, milk, or half-and-half (or a combination of the three)
  • Parmesan cheese
  • Olive oil
  • Garlic
  • Diced tomatoes
  • Basil
  • Mozzarella

How to Make This Tortellini

A photograph collage showing steps 1-3 of making baked creamy tortellini

  1. Melt the butter in a skillet
  2. Make a roux by whisking the flour into the butter
  3. Let the roux cook brieflyA photograph showing steps 4-6 of making baked creamy tortellini
  4. Whisk the dairy into the roux
  5. Whisk the Parmesan cheese into the roux
  6. Combine the tortellini with the béchamel saucea photograph showing steps 7-9 to make baked creamy tortellini
  7. Spread the tortellini into the baking pan
  8. Wipe out the skillet; heat the olive oil and cook the garlic in the olive oil
  9. Add the diced tomatoes to the olive oil/garlic mixture and cook until slightly reduced.
    a photograph showing steps 10-12 of making baked creamy tortellini
  10. Stir basil into the tomato mixture.
  11. Spread the tomato sauce on top of the tortellini.
  12. Top the tortellini with mozzarella and bake until the mozzarella is browned; cool briefly then serve.

This tortellini is a crowd-pleaser for sure. It’s one of those dishes that makes me look forward to leftovers. It’s easy and so delicious!

This recipe was originally posted in 2014 and was loosely based on a recipe originally posted on the Facebook page (Queen of the Little Red Kitchen) of a co-worker of mine, Alicyn Wilkey. Alicyn was an amazing teacher and friend who was loved by many. She sadly passed away in 2014. This recipe was originally my own feeble attempt to remember her. Her Facebook page is gone now, so I am no longer able to provide a link to her original recipe…but I hope that this recipe inspired by her will bring all of you some happiness!

Shared on Meal Plan Monday on Southern Bite and The Weekend Potluck on The Country Cook!

Recipe Image

Ingredients

  • 2 9 ounce packages refrigerated tortellini-whatever variety you like (or 1 19-ounce bag frozen tortellini, which is what I used because I couldn't remember where to find refrigerated tortellini at my grocery store)
  • 3 Tablespoons unsalted butter
  • 3 Tablespoons all-purpose flour
  • 1 1/2 cups whole milk, heavy cream, or half and half (I usually use a mixture of half heavy cream and half whole milk...and yes, I realize that this is essentially half and half, but I save that for my coffee)
  • 1/2 cup parmesan cheese (finely grated)
  • 1 tablespoon olive oil
  • 2 Cloves garlic
  • 1 14-ounce can diced or crushed tomatoes (depending on whether you like a chunky or smooth texture-I used diced)
  • 1/4 cup fresh basil (chopped or cut into a chiffonade)
  • salt (to taste)
  • 4 Ounces mozzarella cheese (shredded or thinly sliced)

Instructions

  1. If using frozen ravioli, cook briefly according to package directions to defrost (or thaw them in the fridge beforehand). Drain and set aside. Preheat oven to 350 degrees.
  2. Make the béchamel: melt the butter in a medium pan over medium heat. Whisk in the flour and cook for about a minute. Slowly whisk in the milk/cream/half-and-half and cook until thickened. Whisk in the Parmesan then salt to taste. Set aside.
  3. Place the tortellini in a bowl and pour the béchamel over the top. Stir gently to combine.
  4. Wash the pan you used to make the béchamel and place back over medium heat. Add the olive oil and heat until shimmering. Sauté the garlic briefly (thirty seconds should be plenty). Add the tomatoes and cook until slightly reduced, 6-8 minutes. Salt to taste. Stir in basil.
  5. Combine the tortellini and the béchamel then spread into an 8-inch square baking dish or a 9-inch Pyrex pie pan. Evenly spread the tomato sauce over the top. Top with the mozzarella cheese. Bake for 25 minutes, then turn on the broiler and broil until it reaches desired brownness. Let stand for ten minutes before serving.
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https://chattavore.com/baked-creamy-tortellini/