Food and Beverage
Simple Summer Snacks: Sweet, easy recipes to solve warm-weather hunger
Last Updated on June 27, 2025 by Rod Washington
(Family Features) From lazy days by the pool to weekend road trips and everything in between, summer is packed with adventures. To keep your energy high for all those warm-weather activities, you’ll need to keep sweet, delicious snacks on the family menu.
Make sure versatile, flavorful watermelon is always on your grocery list so you can enjoy it for breakfast, lunch, snacks, desserts, drinks and beyond. It easily fits your existing routines for morning smoothies and snacking on the go, or in make-ahead dishes you can serve when hunger strikes.
It’s easy to cool off quickly on hot summer days with Watermelon Ice Pops, a simple, kid-friendly favorite made with watermelon and chunks of fresh fruit. Bursting with flavor, these frozen treats make snack time a cinch while tackling cravings, boosting hydration and supporting wellness in place of added-sugar treats.
For a light afternoon bite before the dinner bell rings, try this Watermelon Salad with Feta and Mint that offers sweet summer flavor without the hassle. Pairing long-time favorites in feta cheese and mint, it’s a classic for a reason with delicious watermelon adding nutritional content.
Of course, as a kitchen staple to keep on hand throughout the year, watermelon is also perfect for enjoying all on its own at home or on the go. Whether it’s diced, sliced, balled or blended, you can toss it in a jar for a healthy, hydrating snack.
Cutting watermelon into convenient chunks is fast and easy so you can eat at home or toss in a to-go container to take to the office, beach or soccer practice. Just cut a grid pattern on the fruit and cubes will tumble out, ready to eat. Don’t forget to wash and dry the rind on the watermelon before cutting.
- Cut the whole watermelon lengthwise into quarters. Lay each quarter on its rind with the interior facing up.
- Place the knife about 3/4 inch down from the peak of the wedge. Holding the knife parallel to the far side of the fruit and starting at the edge of the rind, cut a horizontal line across the fruit all the way down to the rind.
- Place the knife blade about 3/4 inch lower and make the same cut. Repeat. Turn the fruit to the other side and make the same horizontal cuts.
- Starting at the end of the rind, make vertical cuts straight down the rind, 3/4 inch apart all the way across.
- Remove the cubes and serve or store in an airtight container in the refrigerator.
To find more ways to serve watermelon this summer and all year long, visit Watermelon.org.
Watermelon Ice Pops
Recipe courtesy of National Watermelon Promotion Board
- 1 watermelon
- chunks of fresh fruit (such as grapes, strawberries or kiwi)
- Puree watermelon and pour into ice pop molds.
- Drop in chunks of fresh fruit, insert caps and place in freezer.
- Serve when frozen.
Watermelon Salad with Feta and Mint
Recipe courtesy of National Watermelon Promotion Board
- 1/4 cup lemon vinaigrette
- 4 cups cubed watermelon
- 1/2 English cucumber, cut into 1/4-inch half moons
- 1/2 small red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh mint, roughly chopped
- Drizzle vinaigrette in bottom of large canning jar. Layer with watermelon, cucumber, red onion, feta and mint.
- Cover tightly with lid and shake to combine. Keep refrigerated until ready to serve.
Substitution: Use Greek dressing in place of lemon vinaigrette.
SOURCE:
National Watermelon Promotion Board
(Family Features) If you’re in a tight spot for a last-minute potluck barbecue, don’t just throw together any salad. This Queso Cheese Corn Salad features a zesty homemade dressing and a salad base with a bit of heat (if you dare). Discover more cookout recipes by visiting Culinary.net.
Queso Cheese Corn Salad
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
Dressing:
- 2 limes, juice only
- 1/4 cup mayo
- 1 pinch salt
- 1 tablespoon sugar
- 2 cans whole corn, drained
- 1 cup chopped bell pepper
- 1/4 cup chopped red onion (optional)
- 1 hot pepper (optional)
- 1 cup shredded queso cheese
- freshly chopped cilantro, for garnish
- To make dressing: In bowl, mix lime juice, mayo, salt and sugar.
- In separate large bowl, mix corn; bell pepper; onion, if desired; hot pepper, if desired; and queso cheese.
- Pour dressing over corn mixture and mix well. Top with cilantro.
SOURCE:
Culinary.net
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(Family Features) Food insecurity isn’t a new problem in the United States, but the economic upheaval created by the COVID-19 pandemic accelerated the problem.
During the pandemic, households in the United States with children experienced an increase in food insecurity, despite overall rates of food insecurity staying the same. In 2019, 13.6% of households with children were food insecure, but by 2020, that number increased to 14.8%, according to data from the U.S. Department of Agriculture.
In general, child food insecurity rates are higher than overall food insecurity rates, according to the annual Map the Meal Gap study conducted by Feeding America, a nationwide nonprofit network of food banks. According to data from the Children’s Defense Fund, this is particularly prevalent among low-income families, single mother households and Black and Hispanic households.
What Food Insecurity Means for Children
Food insecurity and hunger are closely related but not quite the same. People who are food insecure don’t have reliable, ongoing access to an adequate supply of affordable, nutritious food. Hunger is a physical condition; food insecurity reflects barriers to obtaining food such as finances, physical location and transportation.
Infants and toddlers are particularly vulnerable to nutrient deficiencies because their nutrient needs are high, especially in relation to the size of their stomachs and appetites. Caregivers in food-insecure households may have little choice but to settle for cheaper, energy-dense but nutrient-poor foods. As a result, food-insecure infants and toddlers are not receiving adequate nutrition even when they may be receiving enough calories to satisfy hunger.
Even if a child isn’t physically starving, inadequate nutrition can negatively affect health in numerous ways, including immune system function, low weight, learning and developmental delays, vitamin deficiencies and more.
Ways to Help Promote Better Nutrition
Support good nutrition during infancy and toddlerhood for your own children and others in the community with these practical tips:
- Participate in (or introduce those in need to) aid programs. Government nutrition assistance programs help provide essential nutrition needs during infant and toddler years. One example is the Special Supplemental Nutrition Program for Women, Infants and Children (WIC), which provides a variety of resources including food and health care referrals to support mothers and young children at nutritional risk, including pregnant, breastfeeding and post-partum women, as well as infants and children up to age 5.
Another example is the Supplemental Nutrition Assistance Program (SNAP), which provides benefits low-income families can use to purchase nutritious foods. For children and adults who are enrolled in certain care programs, the Child and Adult Care Food Program (CACFP) helps ensure they have access to nutritious meals and snacks. - Make purchases that work extra hard. In addition to producing foods that encourage better nutrition for children, some brands also make contributions that help offset food insecurity. For example, for every box of Plum Organics Super Smoothies purchased, the company donates a pouch to a child in need through its “The Full Effect” program. The smoothie is a specially formulated blend of fruits, vegetables, legumes and grains with no added sugars designed to fight malnutrition and help fortify the diets of children who don’t have access to regular, healthy meals.
- Act as a role model for healthy choices. Children learn by example, so be sure your little ones see you enjoying nutritious snacks, filling your plate with appropriate portions and preparing well-rounded meals. When kids are exposed to a wide range of healthy options early in life, those food choices become the norm as they grow older.
- Volunteer at a food bank. Getting hands-on by donating your time at a local food bank can help you understand the complexity of food insecurity. Many nutritious selections are perishable, and transporting and storing perishable goods is costly. Volunteers help offset a food bank’s operational expenses by contributing labor to sort donated items, prepare deliveries and more.
To find more information about foods that provide infants and toddlers the nutrients they need, visit plumorganics.com. Photos courtesy of Getty Images
SOURCE:
Plum Organics
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(Family Features) A menu of filling, delicious recipes is just what your family needs to make each school day a successful educational adventure. Satisfying lunch and dinner ideas can give loved ones the fuel they need while delicious desserts provide motivation for growing minds to get homework finished before enjoying a treat.
When weeks get hectic due to busy schedules, these recipes offer simple solutions to make cooking easier while limiting time spent in the kitchen. Start with a lunch that’s as easy to make as it is to pack in a lunchbox, recharge in the evening thanks to a veggie-forward main course and satisfy everyone’s sweet tooth with a chocolatey favorite to round out the day.
Keep your family full and energized each school day with more recipe ideas at Culinary.net.
Make School Lunches a Breeze
There’s a lot to remember when sending your student off to school each morning, from backpacks and school supplies to last night’s homework. Don’t forget one of the key ingredients to a successful day: lunch.
These Cheeseburger Turnovers provide the energy little learners need to power through their afternoon lessons. One winning idea to make the week easier is to prep a full batch of these easily packable, kid-friendly handhelds Sunday night so you’ve got lunch ready for each day.
To find more school day recipe inspiration, visit Culinary.net.
Cheeseburger Turnovers
- 1 pound ground beef
- 1/2 cup onion, chopped
- 2 tablespoons ketchup
- 1 tablespoon mustard
- 1 can flaky biscuits
- 1 cup shredded cheese
- dill pickle slices, halved
- 1 egg, beaten
- Heat oven to 375 F.
- In large skillet, cook ground beef and onion until beef is thoroughly cooked and onions are tender. Drain. Stir in ketchup and mustard.
- Separate biscuit dough. On ungreased baking sheet, flatten biscuit dough to form 6-inch rounds. Spoon beef mixture onto one side of flattened dough. Sprinkle with cheese. Top with dill pickle half. Fold dough over filling. With fork tines, press dough edges to seal. Cut two slits in top of dough to release steam. Repeat with remaining dough, beef mixture, cheese and pickles.
- Brush each turnover with egg wash.
- Bake 18-22 minutes, or until deep golden brown.
A Perfect Pasta for School Nights
Weeknight meals are all about putting tasty dishes on the table in a short amount of time so you can share precious moments together despite busy schedules.
In a matter of minutes, you can prepare this Lentil Bolognese with Veggie-Based Penne for a quick yet flavorful recipe that can be enjoyed by little ones and adults alike. Featuring Veggiecraft Farms Cauliflower Penne as its key ingredient, this family meal makes it easy to incorporate vegetables without sacrificing taste. Available in popular shapes like penne, spaghetti and elbow, and made with lentils, peas and cauliflower, zucchini or sweet potato, the veggie-based pastas are gluten-free, non-GMO, vegan, Kosher and good sources of protein and fiber.
Visit veggiecraftfarms.com for more information and family-friendly recipes.
Lentil Bolognese with Veggie-Based Penne
- 1 cup dry French green lentils or brown lentils
- 1 jar (24 ounces) marinara sauce
- 1/2 cup vegetable broth
- 1 box Veggiecraft Farms Cauliflower Penne
Toppings:
- fresh basil
- Parmesan cheese
- red pepper flakes
- Cook lentils according to package directions. Drain then return to pot and add marinara and vegetable broth. Stir well and simmer over low heat about 10 minutes.
- Cook penne according to package directions.
- Top cooked pasta with lentil Bolognese, fresh basil, Parmesan cheese and red pepper flakes.
A Heaping Serving of Homework Motivation
Heading back to school doesn’t have to mean forgetting the fun of warm weather treats. Once the homework is done and you’ve enjoyed dinner with loved ones, turn your attention to a dessert that tastes like it was prepared by a professional baker.
This S’mores Skillet starts with a sweet brownie base made with Domino Light Brown Sugar and is then infused and topped with traditional s’mores ingredients. Just combine in a skillet then bake – or grill for that familiar outdoor feel – until warm and gooey.
Find more dessert ideas to sweeten up back-to-school season at DominoSugar.com.
S’mores Skillet
Prep time: 30 minutes
Cook time: 10 minutes
Servings: 6
- 8 tablespoons unsalted butter
- 3/4 cup semisweet chocolate chips, divided
- 2 ounces unsweetened chocolate
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup Domino Light Brown Sugar
- 1 teaspoon pure vanilla extract
- 1 cup mini marshmallows, divided
- 6 graham crackers, roughly crumbled, divided
- Preheat oven or grill to 350 F.
- Place medium heat-proof bowl over medium saucepan simmering with water. Add butter, 1/4 cup chocolate chips and unsweetened chocolate; melt. Remove from heat and allow mixture to cool 15 minutes.
- In small bowl, whisk flour, baking powder and salt.
- In large bowl, mix eggs, sugar and vanilla. Add chocolate mixture and mix until well combined. Stir in flour mixture. Add 1/4 cup chocolate chips, 1/2 cup mini marshmallows and three graham crackers to batter.
- Pour mixture into 8-inch skillet. Top with remaining mini marshmallows, chocolate chips and graham crackers. Grill or bake 10-12 minutes. Remove from grill. Cool 10 minutes and serve.
SOURCE:
Veggiecraft Farms
Domino Golden Sugar
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