FINALLY it is getting warm in the Midwest! However, this means I am even more hesitant to make dinner at home, who wants to heat up the house more than needed? I was so excited to receive a copy of The No-Cook, No-Bake Cookbook by Matt Kadey to review, with 101 No-Bake Recipes.
The No-Cook, No-Bake Cookbook for No-Bake Recipes
This book is full of recipes for all meals including breakfast, salads, entrees and desserts. It is nice to have around for when you are not ready to take the time to bake something, or it is too hot to turn on the oven. I really like that there is a picture for EVERY recipe in the book, so you know what you are getting and it makes so many more things seem appetizing.
I had so much fun browsing the recipes, finding no-bake lemon cheesecake with cherry icing or PB&J pops to throw in the freezer. I loved the Very Berry Parfait Pudding with fresh fruit, tofu, granola and yogurt. It was really easy to mix necessary parts in a blender and go. Although, it made a lot so I had Very Berry Parfait Pudding for about a week.
I also made a Tex-Mex Chipotle bean salad, and I know bean salad is a pretty generic no-cook recipe for summer BBQs or potlucks, but this Tex-Mex Chipotle version was so yummy! It has fresh cilantro, avocado and tomato – along with a mix of beans – a great option to dress up a normal bean salad. Check out the recipe below for the Tex-Mex Chipotle bean salad.
You can find a copy for yourself (on Kindle or a paperback version) of The No-Cook, No-Bake Cookbook on Amazon. One lucky Sweep Tight reader can enter to win their own copy with the widget below.
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