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Oh how I love a good recipe car­ni­val! AndI have a ton of favorite sum­mer recipes, but these are mak­ing me drool right this very minute! If you dig (or digg) any of these, be sure to use my “Print Friendly” but­ton at the bot­tom of the post so you get to print exactly what you need.

Enjoy!!

Mon­key Bread
(I must have easy ver­sions in the morning…this is that recipe.)

2 cans refrig­er­ated bis­cuits
2/3 c. sugar
2T cin­na­mon
1/2 c. but­ter
1/2 c. brown sugar
1/2 c. sugar
1/2 c. apple but­ter
Sep­a­rate bis­cuits and quar­ter each one (1/4th). Com­bine sugar + cin­na­mon and roll bis­cuit pieces in mix to coat. Drop evenly into greased Bundt pan. On stove, melt but­ter, brown sugar and sugar to a boil to dis­solve sugar. Remove from heat and stir in apple but­ter. Pour over dough and bake @ 350 for 30 min­utes. Let stand 10 min and turn upside down on serv­ing plate. Serves 8–12.

Flock of Geese Chicken Salad
(I have no idea what geese have to do with chicken!)

2 lbs bone­less, skin­less chicken
2 c red, seed­less grapes
2 stalks cel­ery, diced
2 c salted cashews
3/4 c mayo
1/2 c sour cream
1 T red wine vine­gar
Com­bine first 4 ingre­di­ents in large bowl. Com­bine mayo, sr cream and vine­gar in sep­a­rate bowl. Pour over chicken mix­ture. (You can also use diced onions, if it tick­les you.)

Sunny Sum­mer Lemonade

6 c white grape juice, chilled
1 (12-oz) can frozen lemon­ade, con­cen­trate, thawed/undiluted
5 1/2 c club soda, chilled
Stir all ingre­di­ents together in a 1 gal­lon pitcher or punch bowl. Serve over ice. Yields 3 quarts.

Peanut-Butter Balls
(I grew up on these deli­cious balls!)

1/2 c. peanut but­ter
1/4 c honey
2 T soft­ened but­ter
3/4 c toasted wheat germ
3/4 c. instant non­fat dry milk
Stir the first 3 ingre­di­ents together. Mix in the wheat germ and dry milk. Shape into 1 inch balls; chill. Yields 18–20 balls.

This week’s WFMW car­ni­val is about shar­ing your favorite sum­mer recipes. Hop on over there for more won­der­ful goodies!