32 Easy Recipes That Kids Can Help Make This Summer

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: My husband and I met at a cooking class. We have loved creating menus and entertaining ever since. These make-ahead antipasto skewers are always a hit. —Denise Hazen, Cincinnati, Ohio

From the Recipe Creator: 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

From the Recipe Creator: Use this basic sugar cookie recipe to make the perfect poolside treat. Kids (and adults) won't be able to get enough. —Coleen Walter, Bancroft, Michigan

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: This chicken salad with grapes is ready in a snap when using rotisserie chicken and a few quick chops of pecans, sweet onion and celery. —Julie Sterchi, Jackson, Missouri

From the Recipe Creator: 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

From the Recipe Creator: To feed a crowd, especially when I want to make a good impression, I make this eye-popping cornbread salad. It’s beautiful in a trifle bowl. I love it in summer, when we can make it with our own garden produce. —Debbie Johnson, Centertown, Missouri

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: One of our favorite pulled pork recipes combines the heat of chipotle peppers with a cool tropical coleslaw. The robust flavors make these sliders a big hit with guests. —Kadija Bridgewater, Boca Raton, Florida

From the Recipe Creator: This is a fresh and delicious recipe that is a big hit whenever I take it to a potluck—it's always the first to go! —Frances Pietsch, Flower Mound, Texas

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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 sun-dried tomatoes in the place of the olives. —April McKinney, Murfreesboro, Tennessee

From the Recipe Creator: Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California

From the Recipe Creator: This pasta dish is a wonderful blend of crisp, colorful vegetables and a creamy Parmesan cheese sauce. —Darlene Brenden, Salem, Oregon

From the Recipe Creator: 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

From the Recipe Creator: I have always loved iced tea with lemon, and this delightful thirst quencher just takes it one step further. Lemonade gives the drink a nice color too. I dress up each glass with a slice of lemon on the rim. —Gail Buss, New Bern, North Carolina

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: I invented this refreshing fruit salad one sultry afternoon while my friends were gathered around my pool. It was quick to prepare and disappeared from their plates even quicker. The kids loved it too! —Antoinette DuBeck, Huntingdon Valley, Pennsylvania

From the Recipe Creator: 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