In the long summer months, keeping kids entertained can be exhausting and expensive. When I was a kid, my mom used to watch me and my six cousins while my aunts and uncles were at work. We were lucky enough to have a pool in the backyard which usually took up most of our attention (along with some truly ’90s recipes), but my mom was always on the lookout for other inexpensive things for us to do. Here are a few timeless summer activities we drummed up:
Entertaining this summer? Take a look at our ultimate summer party guide.
1. Make homemade ice cream
For the days that are just too hot outside, have some fun in the kitchen by making ice cream. With help from an ice cream maker ($50), this cool treat comes together in just an hour or two. But if you don’t have an ice cream machine, you’re not out of luck! It will take a bit longer, but making ice cream without a machine is pretty simple.
- Combine 2 cups of heavy cream, 2 cups of half-and-half, 1 cup of sugar and 2 teaspoons of vanilla extract in a bowl until all of the sugar has dissolved.
- Transfer the ice cream mix to a glass 13×9 pan and pop it in the freezer for 20 to 30 minutes.
- Once the edges have started to freeze, pull it out of the freezer and churn it. You and your kids can do this with a hand mixer or whisks, breaking up any solid pieces.
- Put the ice cream back into the freezer and repeat the churning process until the ice cream has set (about 5 or 6 times).
- When the ice cream reaches your desired texture, scoop it up and serve!
Get more tips for how to make ice cream without an ice cream maker.
For more fun: Let the kids add their own toppings. Fill a few small bowls with chopped nuts, sliced fruit, sprinkles, whipped cream or some of these homemade sauces to personalize their scoop.
Here are some of our favorite flavors to make at home.
1 / 30
Blueberry Ice Cream
The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. —Alma Mosher, Mohannes, New Brunswick
Giant Peanut Butter Ice Cream Sandwich
I created this giant peanut butter cookie cake for my husband, adding light and low-fat products to the cookie dough. It was so fantastic that I fixed it with conventional ingredients for guests. Since it can be made ahead of time and frozen, it cuts stress for busy hostesses. And really, who doesn't love peanut butter ice cream? —Joann Belack, Bradenton, Florida
Georgia Peach Ice Cream
My state is well known for growing good peaches. This delicious recipe has been a family favorite for more than 50 years. —Marguerite Ethridge, Americus, Georgia
Quick Icebox Sandwiches
My mother liked making these cool, creamy treats when I was growing up in the States because they're so quick to fix. Then I made them for my three kids.—Sandy Armijo, Naples, Italy
Lemon Gelato
On a recent trip to Italy, I became addicted to gelato. My favorite choice was lemon because Italian lemons have an intense flavor. This recipe brings back memories of our vacation. —Gail Wang, Troy, Michigan
Mexican Ice Cream Sundaes
This dessert makes an impressive presentation. The flour tortillas take on a subtle flavor sprinkled with cinnamon-sugar, and they make a pleasing combination with cornflakes. Everybody loves ice cream for dessert. —Milbert Fichter Pittsburgh, Pennsylvania
Warm Pineapple Sundaes with Rum Sauce
Pineapple, rum and sugar have a longstanding and flavorful relationship that takes on new meaning when you add ginger and butter and turn up the heat. —Jamie Miller, Maple Grove, Minnesota
Frozen Peanut Parfait Pies
People will think you went to a lot of trouble to make these luscious pies, but with just six ingredients, they're quite simple to make. The crowd-pleasing dessert will be the hit of any potluck or party. —Anne Powers, Munford, Alabama
It's-It Ice Cream Sandwiches
You'll discover why the treat is so popular in San Francisco. It's snack heaven...ice cream, delicious oatmeal cookies and a touch of chocolate. Swap out the vanilla for your favorite flavor, such as chocolate, caramel or cherry. — Jacyn Siebert, San Francisco, California
Caramel Pecan Ice Cream Dessert
My mother passed this old-time recipe on to me because she knew I'd want to make it. I love desserts—especially this one! —Mary Wright, Morriston, Ontario
Lavender Peach Gelato
This sophisticated herbal gelato can be served as an appetizer, a palate-pleaser between courses or a dessert that tastes like heaven on a spoon. —Christine Wendland, Browns Mills, New Jersey
Candy Craze Ice Cream Sandwiches
These ice cream sandwiches have a little bit of everything in them to satisfy all your cravings. —Lauren Knoelke, Milwaukee, Wisconsin
Raspberry Ice Cream Delight
This gorgeous make-ahead dessert is a light, refreshing ending to a summer meal. I first made it for my aunt's 85th birthday dinner and everyone loved it! —Nancy Whitford, Edwards, New York
The Elvis Ice Cream Sandwich
Hearken back to the days of the King of Rock and Roll with this creamy concoction that combines peanut butter, bananas and bacon. —Steven Schend, Grand Rapids, Michigan
Macaroon Ice Cream Torte
My family loves frozen treats. With chocolate four ways, this one is so beautiful, people think it came from an ice cream shop. —Barbara Carlucci, Orange Park, Florida
All-Star Ice Cream Sandwiches
Two popular treats are married together in a fun, cool ice cream sandwich. Make them ahead and keep a supply in the freezer. —Susan Hein, Burlington, Wisconsin
Refreshing Rhubarb Ice Cream
No matter where my military family is stationed, this ice cream always makes me think of my parents’ backyard rhubarb patch in Rochester, New York. —Rachel Garcia, Honolulu, Hawaii
Pumpkin Ice Cream Roll
This wonderfully light dessert is our standby at Thanksgiving and Christmas. The hint of pumpkin and the refreshing ice cream make a most delicious after-dinner treat. —Gayle Lewis, Yucaipa, California
Not-Fried Ice Cream Cake
We created this ice cream cake to mimic the popular dessert in many Mexican restaurants without the deep frying. It’s a no-fuss treat that feeds a crowd. Plus, it’s conveniently made ahead. —Taste of Home Test Kitchen
Watermelon Vodka Sorbet
This icy granita is a cooling delight on a hot summer day. This is an adults only goody. You can use watermelon vodka for plain vodka if you like. —Rebekah Beyer, Sabetha, Kansas
Cranberry Buttermilk Sherbet
Light, refreshing cranberry sherbet is a great change of pace from rich, holiday food. It’s also popular on a hot, summer day. The buttermilk adds a nice tang. —Lisa Speer, Palm Beach, Florida
Old-Time Custard Ice Cream
I think my most memorable summertime dessert for get-togethers has always been homemade ice cream. This recipe is so rich and creamy and the perfect indulgence on a hot summer afternoon. —Martha Self, Montgomery, Texas
Banana Split Supreme
This lovely and delightful dessert has the classic flavor of a banana split. It's a cool, creamy treat with no last-minute fuss since you just pull it from the freezer. It always solicits praise from our big family. -Marye Franzen, Gothenburg, Nebraska
Mint-Chocolate Bombe
This is a refreshing dessert you can keep in the freezer and take out anytime. It's gorgeous, and never fails to impress! —Mary Kisinger, Medicine Hat, Alberta
Watermelon Chocolate Chip Sorbet
Summertime and watermelon go hand in hand. My melon sorbet is fresh, fruity and without the gluten and eggs you get in many other frozen desserts. —Rachel Lewis, Danville, Virginia
Raspberry Ice Cream in a Bag
Making homemade ice cream is fun for the whole family, and the fresh raspberry flavor of this treat makes it a perfect summer activity. Kids can shake the bags until the liquid changes to ice cream and then enjoy the reward! —Erin Hoffman, Canby, Minnesota
Oatmeal Cookie Ice Cream Sandwiches
If you’re tight on time, you can use store-bought cookies, but I highly recommend making these oatmeal chocolate cookies from scratch. The dessert sandwiches are pure fun. Sometimes I decorate the sides of the sandwiches with colorful jimmies, too. —Diane Halferty, Corpus Christi, Texas
Cherry Bombs
You'll win praise for these clever cherry bombs. Serve them for a special occasion with a knife and dessert spoon. —Linda Triplett, Renton, Washington
Pumpkin-Cream Cheese Ice Cream
Everyone loves a pumpkin-flavored cheesecake, so we decided to make a cool and creamy ice-cream version. We're thrilled with the result. —Taste of Home Test Kitchen
Snickerdoodle Ice Cream Sandwich Minis
My husband absolutely loves ice cream sandwiches and snickerdoodles, so I combined them into one fun treat. Here’s how we build this cool dessert. —Heather Pilon, Winslow, Maine
2. Visit the library
Keep your little one’s brains moving over the summer with a few trips to your local library. Help them sign up for their first library card, wander around the stacks and pick out the book that’s best for them. Meanwhile, you can grab a copy your favorite Taste of Home cookbook—or purchase a copy to keep.
Pro tip: Find your local library location at usa.gov/libraries.
While you’re at your library, see if they have any events going on. Many will run reading clubs throughout the summer that will give your kids chances to win prizes, host storytimes and attend book clubs.
If you can’t find time to make it to the library, check to see if they participate in Overdrive, a program that lets you check out library ebooks and audiobooks to download to your smartphone or tablet from anywhere in the world. Start your kids off with one of these children’s books about food.
3. Pack a picnic
Get your kids excited about lunch by taking them on a picnic. Encourage kids to help assemble the pack by completing this checklist:
- Assemble sandwiches
- Pack snack bags with fruit, veggies and crackers
- Fill water bottles
- Corral napkins, plates or any other serving tools
Take your family’s picnic to a local park and enjoy some sunshine. After their meal, the kids can run around in the grass, play on the jungle gym or play one of these outdoor games.
In need of some food inspiration? Take a look at these summer recipes that can go in your picnic basket.
1 / 75
BLT Macaroni Salad
A friend served this BLT pasta salad, and I just had to get the recipe. My husband loves BLT sandwiches, so this has become a favorite of his. It's nice to serve on hot and humid days, which we frequently get during summer here in Virginia. —Mrs. Hamilton Myers Jr., Charlottesville, Virginia
Don't miss our guide on how to plan the perfect picnic!
Grilled Lemon Chicken
My chicken gets its subtle pucker from lemonade concentrate. So simple, so sweet! —Linda Nilsen, Anoka, Minnesota
Picnic Fruit Punch
This pink cooler is deliciously thirst-quenching on a warm day. Seeing its color, folks guess it might be pink lemonade. They're pleasantly surprised to discover the bubbly blend includes cranberry, pineapple, orange and lemon juices. —Marion Lowery, Medford, Oregon
Layered Picnic Loaves
This big sandwich, inspired by one I tried at a New York deli, is a favorite with our football-watching crowd. Made ahead, it's easily carted to any gathering. Kids and adults alike say it's super. —Marion Lowery, Medford, Oregon
Beef 'n' Cheese Wraps
During busy weeks, I make these wraps in advance for a quick lunch on the go. —Sue Sibson, Howard, South Carolina
Ruby Raspberry Slaw
Give ordinary coleslaw a "berry" tangy twist. It's sure to get raves at your next picnic or potluck. —Deborah Biggs, Omaha, Nebraska
Yogurt Berry Parfaits
Homemade granola layered with fresh fruit and yogurt makes a superb breakfast. Sometimes I skip the parfait step to enjoy it on a hikes or picnics.—Donna Speirs, Kennebunk, ME
Potluck Antipasto Pasta Salad
I love trying new recipes, and this one for Italian pasta salad tops all other varieties I've tried. With beans, cheese, sausage and vegetables, it's a hearty complement to any meal. —Bernadette Nelson, Arcadia, California
Giant Lemon Sugar Cookies
These wonderfully chewy cookies have a light lemon flavor from both the juice and zest. The sanding sugar on top adds sparkle and a bit of crunch. —Michael Vyskocil, Glen Rock, Pennsylvania
Faux Potato Salad
Cauliflower in potato salad? You bet, along with carrots, olives and other yummy surprises. —Mike Schulz, Tawas City, Michigan
PBJ on a Stick
I always try to come up with new ways to serve lunch to my kids. This recipe was a hit! —Sara Martin, Brookfield, Wisconsin
Salami Roll-Ups
These bite-size appetizers are a cinch to make with just four ingredients—even your kids can help you with them! —Jean Baffuto, Apache Junction, Arizona
Chicken Caesar Pitas
Hand-held and picnic friendly, these chicken-stuffed pockets pack a double dose of whole grains from brown rice and whole wheat pitas. The chicken can be made up to 2 days in advance for a fast-fix lunch. —Taste of Home Test Kitchen
Pasta Salad in a Jar
If you're planning a picnic, make this pasta a day ahead. For my husband's lunch at work, I sometimes tie a plastic fork on the jar. —Pat Neiheisel, Leetonia, Ohio
Southwest Hummus Dip
Not your ordinary hummus, this dip is a combination of two things I love—chick peas and Southwestern flavors. You can substitute 3/4 cup frozen corn, thawed, for the grilled corn. —Cheray Buckalew, Cumberland, Maryland
Avocado Fruit Salad with Tangerine Vinaigrette
On long summer days when we just want to relax, I make a cool salad with avocado, berries and mint. The tangerine dressing is refreshingly different. —Carole Resnick, Cleveland, Ohio
BLT Wraps
My mom and I used to make these easy wrap-ups for summer days at the lake with our entire family. These days, we love to bring them to picnics and days in the park. —Jonnah Burks, Brighton, Missouri
Balsamic Three-Bean Salad
Here's my little girl's favorite salad. She eats it just about as fast as I can make it. Make it ahead so the flavors have plenty of time to get to know each other. —Stacey Feather, Jay, Oklahoma
Strawberry Watermelon Lemonade
The nutrition department at my local hospital inspired me to create this refreshing summer sipper. I slightly tweaked their recipe to create this drink full of sweet-tart flavor. —Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Dill Garden Salad
I love to cut up whatever fresh vegetables I have on hand and toss them with this delicious dressing and fresh dill. This salad shows up on our table regularly during the summer. —Bethany Martin, Lewisburg, Pennsylvania
S'mookies
S'mores are one of my favorite desserts. I wanted to create a cookie to replace the graham cracker—that's when my s'mookie was born. Just as delicious as the classic.—Maria Davis, Hermosa Beach, California
Tangy Watermelon Salad
The refreshing blend of watermelon, red onions and a splash of citrus always does me proud at picnics and potlucks. I like to prepare it a day ahead so the flavors have a chance to blend, and I use the rind as a colorful serving bowl. If you're short on time, simply substitute any bottled citrus vinaigrette. —Alisha Duncan, Blanchard, Oklahoma
Smoky Grilled Corn Salsa
Our backyard grill is the perfect place to cook up the ingredients for homemade corn salsa. It’s yummy with tortilla chips and as a topping for meat, poultry and fish. —Alicia DeWolfe, Gloucester, Massachusetts
Contest-Winning Picnic Pasta Salad
My family's not big on traditional pasta salads made with mayonnaise, so when I served this colorful version that uses Italian dressing, it was a big hit. This crowd-pleaser is loaded with vegetables, beans and tricolor pasta. -Felicia Fiocchi, Vineland, New Jersey
Italian Submarine
My Italian husband grew up eating this flavorful sandwich. His mother used to make it after Saturday chores were finished. Put the sub together a few hours ahead and refrigerate, then serve with chips, veggies and dip for a delicious meal. —Christine Lupella, Fifty Lakes, Minnesota
Garden Quinoa Salad
This recipe is special to me because it’s delicious as well as healthful. Serve it hot or cold, and enjoy the leftovers while they’re fresh! —Patricia Nieh, Portola Valley, California
Zesty Coleslaw
This simple slaw tastes best when it's refrigerated for at least one hour. The mixture seems to get creamier as it sits. —Michelle Gauer, Spicer, Minnesota
Iced Raspberry Tea
Frozen raspberries lend fruity flavor and lovely color to this pretty iced tea that's good year-round. The recipe calls for just a few common ingredients and offers make-ahead convenience. —Lois McGrady, Hillsville, Virginia
Yellow Summer Squash Relish
My friends can barely wait for the growing season to arrive so I can make this incredible relish. The color really dresses up a hot dog. —Ruth Hawkins, Jackson, Mississippi
Prosciutto Pinwheels
Fancy-looking and filling, these sensational appetizers are a lot easier to make than they look. With just a few ingredients and our easy directions, it'll be a snap! —Kaitlyn Benito, Everett, Washington
Double Cherry Pie
The combination of tart canned cherries and dried cherries make this so yummy. This is the best cherry pie I have ever raised on a fork to my lips! —Jerri Gradert, Lincoln, Nebraska
Broccoli Slaw with Lemon Dressing
Our family absolutely loves broccoli, so I'm so happy there's finally a slaw mix in stores that uses broccoli stems. I like this slaw best after 20 minutes or so to allow the flavors to meld. —Donna Marie Ryan, Topsfield, Massachusetts
Deli-Style Pasta Salad
Pasta provides a base for this tongue-tingling make-ahead salad. It has lots of fresh and satisfying ingredients topped with a flavorful dressing. This pasta salad is terrific to serve to company or take to a potluck. — Joyce McLennan, Algonac, Michigan
Classic Cherry Pie Cookies
These cute cookies will be the hit of any cookie tray. The cocoa-based buttercream frosting is piped over the filling to mimic a lattice crust.—Lorri Reinhardt, Big Bend, Wisconsin
Refrigerator Garden Pickles
Canning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. —Linda Chapman, Meriden, Iowa
Crunchy Cool Coleslaw
This recipe is my version of the Honey Roasted Peanut Slaw at Lucille's Smokehouse BBQ, which I love. I think it’s a pretty close match! —Elaine Hoffmann, Santa Ana, California
Quick & Easy Honey Mustard
This fast, easy mustard with rice vinegar and honey has more flavor than any other honey mustard dressing I've ever tried. —Sharon Rehm, New Blaine, Arkansas
Raspberry-Rhubarb Slab Pie
"Slab pie" is a pastry baked in a jelly-roll pan and cut in slabs like a bar cookie—or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. —Jeanne Ambrose, Milwaukee, Wisconsin
Strawberry, Cucumber & Honeydew Salad
Strawberries and cucumbers together—I just love this combination! We used to eat a lot of cucumbers growing up in upstate New York. We'd get them, along with strawberries and melons, from fruit and veggie stands to make this sweet and tangy salad. —Melissa Mccabe, Long Beach, California
Cherry Tomato Corn Salad
Brighten a picnic lunch or backyard barbecue with this cheerful, fresh-tasting salad. If you use want to use sweet corn off the cob, saute the corn for 5 minutes in a skillet before adding to the salad. —Taste of Home Test Kitchen
Fruit Salad with Apricot Dressing
When I serve this lovely refreshing salad for picnics and holidays, the bowl empties fast. —Carol Lambert, El Dorado, Arkansas
Fruity Peanut Butter Pitas
My kids ask for these pita sandwiches all the time. They haven’t noticed that, as good as they taste, they’re also good for them. —Kim Holmes, Emerald Park, Saskatchewan
Picnic Bars
You'll score points with a crowd when you stir together these delicious fudge-like treats. They're very moist and rich. The chocolate chips and walnuts make a pretty topping. —Frank Bee, Eugene, Oregon
Garden Bow Tie Salad
Originally a vegetable dish, I added pasta to this salad for family gatherings and church potlucks. Try adding sliced mushrooms and diced tomatoes before serving. —Barbara Burks, Huntsville, Alabama
Turkey-Jalapeno Sandwiches
When turkey sandwich meets modern Thai, it’s a fun mix of classic and trendy food. I love it when my mixing and matching turns out so tasty. —Stacy Mullens, Gresham, Oregon
Greek Deli Kabobs
For an easy Mediterranean-style appetizer, marinate broccoli and mozzarella, then skewer with sweet red peppers and salami. Everybody loves food on a stick! —Vikki Spengler, Ocala, Florida
Freezer Cucumber Pickles
When I first started to make these crunchy and satisfying freezer pickles, I wasn't sure if the method would actually work. To my surprise, they came out perfect! Now I make enough to take them to picnics or give as gifts to friends and neighbors. —Connie Goense, Pembroke Pine, Florida
Honey-Lime Berry Salad
I picked up this dish a couple of years ago, and really like the mint and fruit combo. Cilantro is one of my summer favorites so sometimes I use it instead. Turns out, this recipe's really two in one! —Kayla Spence, Wilber, Nebraska
Baja Bean Salad
My mayo-free Baja Bean Salad uses bright, fresh flavors of lime, jalapeño and cilantro that really bring this colorful bean-medley salad come to life. —Jeanne Holt, Mendota Heights, Minnesota
Viva Panzanella
Add some white beans, and suddenly the traditional Italian bread and tomato salad is filling enough to stand on its own. It’s a great way to use fresh tomatoes from the garden or farmers market. —Patricia Levenson, Santa Ana, California
Grilled Lemon & Thyme Lemonade
We use our grill for most summer dinners, so we thought, "why not grill the lemonade?" The flavor is surprisingly smooth, with just the right amount of honey and herbs. We call it Thyme for Lemonade. —Susan Jordan, Denver, Colorado
Roasted Potato & Green Bean Salad
I made this salad to take advantage of seasonal potatoes, onions and green beans. It’s a perfect twist on the tangy German potato salad my mom used to make. Readers of my blog, The Seasoned Mom, are big fans. —Blair Lonergan, Rochelle, Virginia
Smoked Salmon Deviled Eggs
Flaky salmon and creamy sauce go so well over hard-boiled eggs. Drizzle the sauce or serve it on the side; it's great either way. —Marinela Dragan, Portland, Oregon
Mexican Roasted Potato Salad
My husband is the No. 1 fan of this south-of-the-border potato salad. The leftovers make an awesome late-night snack, straight from the fridge. —Elisabeth Larsen, Pleasant Grove, Utah
Slow Cooker Party Mix
This mildly seasoned snack mix is always a party favorite. Served warm from a slow cooker, the munchable mixture is very satisfying. —Dana Hughes, Gresham, Oregon
Minty Watermelon Salad
My four year old twin grandchildren love to cook and create in the kitchen with me. Last summer, the three of us were experimenting with watermelon and cheese and that's where this recipe began. It's ideal for neighborhood gatherings and picnics, or as a healthy snack on a hot summer day. —Gwendolyn Vetter, Rogers, Minnesota
Chipotle BLT Wraps
BLT sandwiches are so good, but they can make a lot of messy crumbs from the toasted bread. Since we also love wraps, I decided to make BLT's using tortillas instead. Warming the wraps a little makes them easy to work with. —Darlene Brenden, Salem, Oregon
Cilantro Couscous Salad
Since this serves 12, I always make it for potlucks, and this salad is always appreciated. My 11 year old daughter liked it so much we served it at her birthday tea party.—Cindy Gifford, Cedar City, Utah
Spicy Antipasto Salad
Packed with inviting ingredients and fabulous flavors, this salad is a favorite at all our family picnics. Use dried herbs in a pinch.
Lemon Vinaigrette Potato Salad
I developed this recipe for a friend who needed a potato salad that could withstand Fourth of July weather. The vinaigrette was a safe and delicious alternative to traditional mayonnaise-based potato salads. I've also substituted fresh thyme for the basil. Any fresh herbs would be great! —Melanie Cloyd, Mullica Hill, New Jersey
Salami & Provolone Pasta Salad
Everyone needs a perfect pasta salad that’s easy to make, especially on busy nights when your family wants a dish that’s fast, light and cool. This is just the thing. —Jill Donley, Warsaw, Indiana
Basil White Bean Dip
We're big fans of hummus, but my son is allergic. I came up with this bean dip, and it’s turned out to be a great alternative. —Erin Bosco, Carlton, Washington
Campers' Coleslaw
Crispy and crunchy, this old family slaw recipe makes a refreshing side dish for picnics and parties. —Kimberly Wallace, Dennison, Ohio
Gluten-Free Chocolate Snack Mix
Being gluten-intolerant, I experiment with a lot of recipes. This sweet snack is fun for kids and adults alike! —Angela Buchanan, Longmont, Colorado
Soft Blueberry Button Cookies
I have fond memories of picking blueberries and enjoying icy cold lemonade at my aunt’s house. This cookie is an attempt to marry those two flavors and memories. —Renee Murby, Johnston, Rhode Island
Sage & Prosciutto Pinwheels
I love, love, love to make appetizers and I especially like this recipe because I can make the rolls ahead, freeze them, and then slice and bake when needed. —Kate Dampier, Quail Valley, California
Spicy Watermelon Salsa
I threw this together after an overzealous trip to the farmers market! My family loved it from the first bite. You can serve it right away but the best flavor is achieved after letting the salsa rest in the refrigerator for a few hours. —Andrea Heyart, Aubrey, Texas
Broccoli Slaw
Here's my favorite twist on broccoli salad. It's so easy to make and has an irresistible tangy crunch. —Konny Thomas, Citrus Heights, California
Stromboli Sandwich
I've made this Stromboli sandwich many times for parties, and it gets great reviews. You can add ingredients and spices to suit your taste. The recipe is so good I just had to share it with you! —Leigh Lauer, Hummelstown, Pennsylvania
Spicy Chunky Salsa
Vinegar adds a refreshing tang to this sweet tomato salsa. It's wonderful as is, but for more heat, leave in some hot pepper seeds. —Donna Goutermont, Sequim, Washington
Buffalo Chicken Wraps
Blue cheese dressing and hot pepper sauce enhance these yummy tortilla wraps. Filled with chicken, cheese, lettuce and tomatoes, these buffalo chicken wraps are colorful, fun to eat...and tote-able, too! —Athena Russell, Florence, South Carolina
Contest-Winning Grilled Mushrooms
Mushrooms cooked over hot coals always taste good, but this easy recipe makes the mushrooms taste fantastic. As the mother of two children, I love to cook entire meals on the grill. It's fun spending time outdoors with the kids. —Melanie Knoll, Marshalltown, Iowa
Spinach Penne Salad
This healthy recipe will shine as is, or double the vinaigrette and use half to marinate and grill chicken breasts if you want to add a protein. Slice and add to the salad. —Benice Silver, Carmel, Indiana
Refreshing Tropical Fruit Salad
Want a family-friendly side dish? This colorful medley is kid-pleasing and a great way to encourage healthy eating. —Sharon Ricci, Spooner, Wisconsin
Avocado & Artichoke Pasta Salad
A squeeze of lime, a sprinkle of cilantro and a little avocado make this a creamy and zingy pasta salad. —Carrie Farias, Oak Ridge, New Jersey
4. Go produce picking
Whether you’re on the hunt for berries, peaches, corn or other farm-fresh ingredients, produce picking is a fun way to get outside with your kids and teach them about where their food comes from. Most pick-your-own farms are open daily throughout the summer and only request you pay for the produce you pick. If you’re not sure if your local farm is a pick-your-own, or even where your nearest farm is, visit pickyourown.org for information on your closest farm, no matter where you live.
While produce picking is fairly easy, you’ll want to make sure you pack a few supplies.
- A bucket for each person who is picking. The size of bucket depends on what you’re picking and how much of it you want (after all, you’ll have to pay for everything you’ve picked), but having handles is a must for little kids.
- Hats and sunblock. Walking around produce fields in the summer sun can be hard on children’s skin and eyes. Protect them by applying sunblock every 90 minutes and keeping a hat on.
- Wet wipes. Kids (and adults) will want to sneak a berry or two while picking. Clean any sticky hands and faces with a swipe of a wet wipe. Stock up for the summer with a bulk supply here. ($12)
- Cash. Most farms won’t have a cash register that accepts credit or debit cards, so pack a few dollars before you leave home. You can estimate spending about $2-3 per pint, depending on the type of produce.
Once you get home, give your fruits and veggies a good rinse and store. Psst! Here’s how long your fresh produce really lasts.
5. Backyard camping
Roasting marshmallows and sleeping in tents shouldn’t be an experience that’s exclusive to a campground. Let your kids set up their own campsite in the backyard by pitching a tent and laying out some sleeping bags—just make sure you have plenty of bug spray!
When the sun goes down, strike up a game of flashlight tag, tell spooky ghost stories and make s’mores. You can even have them help cook dinner over an open fire with these easy camping recipes.
Take a look at our ultimate guide to backyard camping for even more ideas.
Up Next: Try These Easy Recipes Kids Can Help Make
1 / 37
Mini S’mores
Combine marshmallow creme, chocolate, graham crackers and more for a summery delight at any time of year. —Stephanie Tewell, Elizabeth, Illinois
Garden-Fresh Grilled Veggie Pizza
I have four gardens and, between them, I grow a pretty good spread of veggies. I created this loaded-up pizza as a fun summer appetizer using some of my best garden goodies. —Dianna Wara, Washington, Illinois
Avocado Fruit Salad with Tangerine Vinaigrette
On long summer days when we just want to relax, I make a cool salad with avocado, berries and mint. The tangerine dressing is refreshingly different. —Carole Resnick, Cleveland, Ohio
Quick Icebox Sandwiches
My mother liked making these cool, creamy treats when I was growing up in the States because they're so quick to fix. Then I made them for my three kids.—Sandy Armijo, Naples, Italy
Antipasto Kabobs
My husband and I met at a cooking class and have loved creating menus and entertaining ever since. These make-ahead antipasto skewers are always a hit. —Denise Hazen, Cincinnati, Ohio
Green Bean and Potato Salad
For family reunions, my mom would make everybody's favorite green bean and potato salad. Now I'm the one who brings it. —Connie Dicavoli, Shawnee, Kansas
Summertime Fun Cookies
Use this basic sugar cookie recipe to make the perfect poolside treat. Kids won't be able to get enough. —Coleen Walter, Bancroft, Michigan
Avocado & Artichoke Pasta Salad
A squeeze of lime, a sprinkle of cilantro and a little avocado make this a creamy and zingy pasta salad. —Carrie Farias, Oak Ridge, New Jersey
No-Churn Blueberry Graham Cracker Ice Cream
This sweet and creamy no-churn ice cream features a fresh blueberry jam swirl and graham cracker pieces. You can use raspberries in place of the blueberries for a different berry flavor. —Heather King, Frostburg, Maryland
Cool & Crunchy Chicken Salad
When the weather sizzles, get your chill on with a cool chicken salad. Mine uses grapes, pecans and celery for that signature crunch. —Sarah Smiley, Bangor, Maine
Jalapeno Popper Mexican Street Corn
One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado
Layered Cornbread Salad
When the garden comes in, we harvest the veggies and layer them with cornbread and sweet relish for this snappy salad. Everyone wants seconds. —Rebecca Clark, Warrior, Alabama
Cannoli Dip
Ricotta is one of my family's favorite ingredients. I made up the cannoli filling and broke up some ice cream waffle shells to use as "chips and dip"—it was an instant hit! It's also good served slightly warm. —Ann Marie Eberhart, Gig Harbor, Washington
Sesame Chicken Slaw Salad
I tasted many types of Asian chicken salad in California. When I moved back to Georgia, I wanted more. Here’s a gingery-sweet recipe using wonton strips. —Michelle Mulrain, Evans, Georgia
Caribbean Chipotle Pork Sliders
One of our favorite pulled pork recipes combines the heat of chipotle peppers with cool tropical coleslaw. The robust flavors make these sliders a big hit with guests. —Kadija Bridgewater, Boca Raton, Florida
Tropical Layered Chicken Salad
This is a fresh and delicious recipe that is a big hit whenever I take it to a potluck—always the first to go! —Frances Pietsch, Flower Mound, Texas
Giant Peanut Butter Ice Cream Sandwich
I created this giant peanut butter cookie cake for my husband, adding light and low-fat products to the cookie dough. It was so fantastic that I fixed it with conventional ingredients for guests. Since it can be made ahead of time and frozen, it cuts stress for busy hostesses. And really, who doesn't love peanut butter ice cream? —Joann Belack, Bradenton, Florida
Cornmeal Pancakes
I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we make them with freshly ground cornmeal bought at local festivals. —Betty Claycomb, Alverton, Pennsylvania
Zucchini & Cheese Roulades
My husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like—I have used feta instead of Parmesan, or try sun-dried tomatoes in the place of the olives. —April McKinney, Murfreesboro, Tennessee
Caprese Salad Kabobs
Trade in the usual veggie party platter for these fun kabobs. I often make it for my family to snack on, and it's a great recipe for the kids to help make. —Christine Mitchell, Glendora, California
Broccoli Veggie Pasta Primavera
Chock-full of veggies, this simple, colorful pasta makes a filling dinner. In smaller servings, it works equally well as a side dish. —Stephanie Marchese, Whitefish Bay, Wisconsin
Spring Pea & Radish Salad
Winters can be very long here in New Hampshire. I always look forward to the first veggies of spring and making some lighter dishes like this fresh salad. —Jolene Martinelli, Derry, New Hampshire
Blue-Ribbon Apple Pie
This pie is special to me because I won a blue ribbon for it at the local fair and was able to compete at the state farm show. —Collette Gaugler, Fogelsville, Pennsylvania
Lemonade Iced Tea
I have always loved iced tea with lemon and this great thirst-quencher just takes it one step further. The lemonade gives this refreshing drink a nice color, too. —Gail Buss, Beverly Hills, Florida
Summer Buzz Fruit Salad
For picnics, cookouts and showers, we make a sweet salad of watermelon, cherries, blueberries and microgreens. No matter where I take it, it always delivers on the wow factor. —Kaliska Russell, Talkeetna, Alaska
Ham & Potato Salad Sandwiches
These little sandwiches with zingy toppings are super simple to pull together. This classic version originated in a deli in Prague, where they're a really popular winter party food. —Cara McDonald, Winter Park, Colorado
Summer Vegetable Cobbler
Here’s a comforting vegetarian main dish that uses a lot of garden produce. Try different squashes like pattypan and crookneck or zucchini. — Elisabeth Larsen, Pleasant Grove, Utah
Avocado Salsa
I was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! —Susan Vandermeer, Ogden, Utah
S'mookies
S'mores are one of my favorite desserts. I wanted to create a cookie to replace the graham cracker—that's when my s'mookie was born. Just as delicious as the classic.—Maria Davis, Hermosa Beach, California
Colorful Corn Salsa
This colorful salsa is worth the extra time it takes to grill the ears of corn. The flavor goes well with barbecued meats, but it's also tasty served with chips. —Nancy Horsburgh, Everett, Ontario
Classic Texas Caviar
I adapted this texas caviar from one in a cookbook I received a long time ago, and now, I can't imagine a get-together at my house without this quick and healthy appetizer. —Becky Oliver, Fairplay, Colorado
Broccoli Slaw
Here's my favorite twist on broccoli salad. It's so easy to make and has an irresistible tangy crunch. —Konny Thomas, Citrus Heights, California
Mini Phyllo Tacos
For a winning appetizer, serve crispy phyllo cups filled with taco-seasoned ground beef and shredded cheese. These handheld bites will be a surefire hit with a hungry crowd. —Roseann Weston, Philipsburg, Pennsylvania
Barbecued Chicken Pizzas
So fast and so easy with refrigerated pizza crust, these saucy, smoky pizzas make quick fans with their rustic, hot-off-the-grill flavor. They're perfect for impromptu cookouts and summer dinners on the patio. —Alicia Trevithick, Temecula, California
Mint Watermelon Salad
I invented this refreshing fruit salad one sultry afternoon while my friends were gathered around my pool. It was quick and easy to prepare and disappeared from their plates even quicker. Even the kids loved it! —Antoinette DuBeck, Huntingdon Valley, Pennsylvania
Lemony Shrimp & Tomatoes
I created this recipe for my family because they love grilled shrimp. I love it because it's quick, delicious and good for us. —Lisa Speer, Palm Beach, Florida
Pineapple-Papaya Slaw
This is no ordinary coleslaw! Bursting with flavor from fresh fruit, cilantro and red bell pepper, it just may become your new picnic mainstay. For easier preparation, buy packaged shredded cabbage. If you can't find papaya, substitute mango. —Taste of Home Test Kitchen
Note: Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.