White Pine New Buffalo Launches No-Bake Summer Recipe Promotion

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You are baking in the sun, no point in roasting in the kitchen. White Pine launched its summer no-bake recipe challenge with seven days of sweat-saving delicious recipes on social media. Followers submitted their own secrets to staying cool while feeding the family in exchange for a gift from the community.

In case you missed the promotion, here are the seven recipes our White Pine team tested and shared. Follow us on Instagram and Facebook for more fun. Stay cool and enjoy!

Lemon Curd

1 cup sugar
3 eggs
1 cup lemon juice
3 lemons worth of lemon zest

  • In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and thoroughly combined. Whisk in lemon juice and lemon zest.

  • Cook in the microwave on full power for one minute intervals, stirring after each minute. This process will take about 3-5 minutes depending on the strength of your microwave. You will know the lemon curd is done cooking when it coats the back of a metal spoon.

  • Remove from the microwave, push through a fine, mesh sieve and pour into sterile jar or container.

  • Once the curd has cooled to room temperature, cover it with a lid and store it in the refrigerator for about 2 weeks. The curd will thicken as it cools.

Sweet and Salty Clusters

2 cups coarsely crushed ridged potato chips (I use the Costco brand with sea salt)
1/2 cup chopped pecans
9 oz white chocolate

You'll need:
mini muffin cup liners (or wax paper-lined baking sheet)
large microwave-safe bowl
spatula

  • Melt chocolate in microwave 30 seconds at a time, stirring in between, until melted. Do not overheat.

  • Stir in chips and nuts, toss thoroughly.

  • Spoon about a rounded tablespoon of mixture into each cup.

  • (Depending on how big you make them, you'll get between 2 and 3 dozen.)

  • Refrigerate at least 1 hour or until set.

  • Store in an air tight container.

Indoor S’mores

1 bag marshmallows
1 box Golden Grahams cereal
2 cups chocolate chips
1/2 stick melted butter

  • Just microwave everything but the Golden Grahams one minute at a time, stirring between rounds, until the mixture is smooth. Pour into a large bowl full of Golden Grahams. When combined spread into a greased pan and cut into squares when cool.

Crockpot Garden Salsa

7 cups chopped tomatoes
2 large onions
1 green bell pepper chopped
1 red bell pepper chopped
4 jalapeno peppers chopped and seeded
1/4 apple cider vinegar
1 tsp coriander
1 tbsp chopped cilantro
3 tbs chopped basil
1 tbsp chopped sage
2 tsp salt

  • Simply add all ingredients but cilantro, basil and sage to a slow cooker and cook on low for 4 hours. Add remaining spices and cool. When cool pulse in a blender to your desired consistency.

Boozy Watermelon Spritzer

2 cups watermelon
3/4 cups limeade concentrate
1 bottle white wine
3 cups club soda

  • Simply puree the watermelon and mix with the other ingredients in a large pitcher. Chill or serve over ice for a refreshing taste of summer.

Classic Caprese Salad

sliced fresh mozzarella cheese
fresh sliced tomatoes
fresh basil

  • Alternate tomato, mozzarella and basil on a plate or platter. Drizzle olive oil over all and add salt and pepper. Add balsamic if desired.

Oreo Pie

1 qt vanilla ice cream
1 bag regular Oreos crushed
1 container regular cool whip—not light or sugar free
2 Oreo pie crust

  • Melt ice cream and cool whip in large bowl.

  • Add crushed Oreos, stir until all combined.

  • Pour into pie crusts and put lids on top.

  • Freeze for 4 hours.

Ryan Helling