Enjoy the beautiful afternoons and nights before summer slips away. Pillsbury shares some creative, easy and yummy ideas to get you out of the house and into the heat with your little ones.
Summertime is for making family memories. Here are some fun ideas to enjoy time with family and friends in your own backyard this summer.
- Have a kid-friendly backyard drive-in movie night with a large bed sheet and projector
- Use glow necklaces and glow bracelets for a few rounds of nighttime ring toss
- Tie vases to your fence or deck and fill with plants or flowers to spruce up the party
- You don't need a pool to stay cool. Run through sprinklers with the kids to cool down
- Hold a potluck cookout with family and friends
So set up the sprinklers, string paper lanterns in low-hanging branches, pop up the tent, make a fire and dish up these camp-inspired ideas for a night of making family memories under the stars.
Grilled Biscuit Cheeseburgers
2 lb lean (at least 80%) ground beef
1 teaspoon salt
1/2 teaspoon pepper
8 slices American cheese
1 can (16.3 oz) Pillsbury Grands! Homestyle refrigerated original biscuits
Lettuce, tomato slices, pickles, ketchup and mustard, if desired
Heat gas or charcoal grill. In medium bowl, mix beef, salt and pepper; shape into 8 patties.
Place patties on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160 F. Place cheese slices on patties to melt. Keep warm; reduce heat to medium-low.
Separate dough into 8 biscuits. Spray both sides with cooking spray. Place biscuits on double thickness of heavy-duty foil. Place foil on grill over indirect heat. Cover grill; cook 4 minutes; turn. Cook 2 to 4 minutes longer or until biscuits are golden brown.
Split biscuits in half. Place burgers on one half of each biscuit; top with desired toppings and remaining biscuit half.
Crescent Dog on a Stick
8 hot dogs
4 slices (3/4 oz each) American cheese, each cut into 6 strips
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
8 wooden corn dog sticks
Heat oven to 375 F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.
Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.
Bake at 375 F. for 12 to 15 minutes or until golden brown. Insert a stick in each crescent dog.
Grilled Half-and-Half Pizza
1 can Pillsbury refrigerated classic pizza crust
3/4 cup pizza sauce
2 cups shredded mozzarella cheese (8 oz)
1/2 cup pepperoni slices
Heat gas or charcoal grill. Cut 18x12-inch sheet of heavy-duty foil; place on large cookie sheet. Spray foil with cooking spray. Unroll dough onto foil. Starting at center, press out dough into 14x10-inch rectangle. Spray dough with cooking spray.
Turn dough rectangle upside down directly onto grill rack; peel off foil, and return foil to cookie sheet, sprayed side up. Place rack of dough on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals. Cook uncovered 2 to 4 minutes or until bottom is light golden brown. Watch carefully to prevent burning. With wide metal pancake turner, turn crust over. Cook 1 to 2 minutes longer or until bottom is set but not brown. Carefully remove from grill; place browned side up on foil. Close grill.
Top crust evenly with pizza sauce; sprinkle with cheese. Top half of the pizza with pepperoni. Slide pizza from foil onto grill. Cover grill; cook 2 to 4 minutes longer or until crust is golden brown and cheese is melted.
Grilled Chocolate Chip S'more Cookie Pizza
1 package (16 oz) Pillsbury Ready to Bake! refrigerated chocolate chip cookies
1/2 cup small pieces graham crackers
1/2 cup small pieces milk chocolate candy bars
2 cups miniature marshmallows
Heat gas or charcoal grill. Spray pizza pan or cookie sheet with cooking spray. Remove cookie dough from package; press into disk shape. On pizza pan, roll dough into round about 1/4 inch thick.
Place pan on grill over medium heat. Cover grill; cook 15 to 20 minutes or until cookie is light golden brown. Remove from grill.
Sprinkle graham cracker pieces evenly over cookie; top with chocolate bar pieces and marshmallows. Return to grill; cook about 2 minutes longer or until marshmallows are golden brown.
Cut into wedges. Serve warm.
Peanut Butter-Chocolate Chip Cookie Bars
1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
1 cup creamy peanut butter
1/2 cup vanilla whipped ready-to-spread frosting (from 12-oz container)
1 teaspoon oil
1/4 cup semisweet chocolate chips
1/4 cup miniature candy-coated milk chocolate baking bits
Heat oven to 350 F. In ungreased 13x9-inch pan, break up cookie dough. Press dough evenly in bottom of pan to form crust. Bake 14 to 18 minutes or until golden brown. Cool 5 minutes.
Meanwhile, in medium bowl, mix peanut butter, frosting and oil until well blended.
Spread peanut butter mixture over warm crust. Place chocolate chips in small resealable food storage plastic bag; seal bag. Microwave on High 1 to 2 minutes or until melted. Snip very small hole in one corner of bag; squeeze bag to drizzle chocolate over peanut butter mixture. Sprinkle baking bits evenly over top. Let stand until chocolate is set, at least 30 minutes. For bars, cut into 6 rows by 4 rows.
S'mores Pizza Roll-Up
1 can Pillsbury refrigerated classic pizza crust
1/2 cup finely crushed graham cracker crumbs
1/2 cup quick-cooking oats
1/4 cup packed brown sugar
1/4 cup butter, melted
7 tablespoons marshmallow creme
1 cup chocolate chips
Heat oven to 400 F. Lightly grease cookie sheet with shortening or spray with cooking spray.
Unroll pizza crust onto cookie sheet. Press out into about 14x9-inch rectangle. Bake 8 minutes. Meanwhile, in small bowl, stir together graham cracker crumbs, oats, brown sugar and melted butter; set aside.
Remove crust from oven; cool slightly.
Spread 4 tablespoons of the marshmallow creme in thin layer over crust. Pile remaining 3 tablespoons in line along 1 short edge of crust (this will become the gooey marshmallow center). Sprinkle graham cracker mixture evenly over marshmallow; sprinkle with chocolate chips.
Starting with edge that has thick marshmallow, carefully roll up crust. Do not squeeze or marshmallow will ooze out. Place seam side down in ungreased 9x5-inch loaf pan.
Bake 8 minutes longer. Remove from pan to serving plate or cutting board. Cut into 1-inch-thick slices.
The recipes above are simple enough for kids to help mom prepare in the kitchen and quickly transport to the backyard for fun and entertainment. For more gooey snacks that all ages will enjoy, check out Pillsbury's 10 s'mores recipes to make before summer ends.
You don't have to travel far or spend a lot of money to make summertime memories. Sometimes the best summer memories take place in your own backyard.