We wish the Summer of ’17 could go on forever. Now it can, thanks to this latest batch of recipes from our readers. These simple, economical and healthy recipes don’t require a grill. but they’re sure to keep your backyard dinner parties going strong beyond summer and throughout the year.

Herb-Orange Pork Tenderloin
Lamar Jeffries

Ingredients:

  • 2 1-pound pork tenderloins
  • 2 teaspoons of ground cumin
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried rubbed sage
  • 1 teaspoon of ground cinnamon
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of salt
  • 1/4 cup of orange marmalade

Preheat oven to 425°. Combine the first 6 ingredients in a shallow dish. Trim the fat from the pork, then brush with orange marmalade. Roll each tenderloin in the spice mixture. Place the pork on a broiler pan coated with cooking spray. Insert a meat thermometer into the thickest part of the pork. Bake for 25 minutes or until the thermometer registers 160 degrees.

Remove from oven. Cover with foil and let stand for 10 minutes.


Cornbread Salad
Casandra Cooper

Ingredients:

  • 1 skillet cornbread, cooled and crumbled
  • 14-ounce can of black beans, rinsed and drained
  • 14-ounce can of shoepeg corn, drained
  • 1 medium onion, chopped
  • 1 cup of chopped celery
  • 1 cup of chopped red pepper
  • 1 medium cucumber, peeled and chopped
  • 1 cup of red plum tomatoes, chopped
  • Ranch dressing (Hidden Valley Ranch packet, 1 cup mayo, 1 cup sour cream)
  • 8 ounces (2 cups) of shredded cheese
  • 6 slices of bacon, crisply fried, blotted and crumbled (can substitute diced ham)
  • 1 small bunch of green onions, chopped

Assemble salad in a large glass bowl beginning with the crumbled cornbread. Add beans, corn, cucumber, bell pepper, celery, onion and tomatoes.

Spread, evening the ranch dressing mixture over the top. Add cheese, bacon, and green onions.

Cover tightly and chill for several hours before serving.


Hot Tomato, Jack & Crab Dip
Stan Gist

Ingredients:

  • 1 8-ounce package of cream cheese, softened
  • 1 cup (4 ounces) of grated pepper jack cheese
  • 1/2 cup of mayonnaise
  • 2 limes, juiced
  • 1 teaspoon of hot sauce
  • 1 pound of lump crabmeat, well drained and picked clean of shells
  • 1 cup of seeded, diced tomatoes (about 2 medium)
  • 1/4 cup of chopped green onions, white and light green parts
  • 1/4 cup of chopped fresh basil leaves
  • 2 cloves of garlic, finely chopped
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of crushed black peppercorns

Preheat oven to 350 and spray a one-quart baking dish with nonstick spray. In a large bowl, mix together the cream cheese, pepper jack, mayo, lime juice and hot sauce until smooth. Fold in crabmeat, tomatoes, green onions, basil, garlic, salt and pepper.

Smooth the mixture into baking dish. Bake until golden and bubbly, about 30 minutes. Serve warm with crackers or crusty bread.


Chocolate Pound Cake
Kitty Brent

Ingredients:

  • 1/2 pound of butter
  • 1/2 cup of shortening
  • 3 cups of sugar
  • 5 large eggs
  • 3 cups of all-purpose flour
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 4 tablespoons of cocoa (although Kitty uses 3 tablespoons)
  • 1 cup of milk
  • 1 teaspoon of vanilla extract

Preheat oven to 325. Cream together the butter and shortening. Add sugar and eggs. Sift dry ingredients together. Add vanilla. Add alternately with milk to creamed mixture Pour into 10-inch tube pan and bake for about 80 minutes.


Easy Homemade Salsa
Candace Higginbotham

Ingredients:

  • 2 cans of Mexican-style diced tomatoes
  • 2 medium jalapeno peppers, cored, seeded, diced
  • 1 bunch of cilantro, stems removed and roughly chopped
  • 1 small can of tomato sauce
  • 1/2 small onion
  • Salt to taste

Combine all ingredients in bowl of food processor. Pulse until well mixed and reaches desired consistency. Serve with tortilla chips.


Summer Tomato Pie
Doug Jackson

Ingredients:

  • 1 recipe pastry for 9-inch pie crust
  • 3 tomatoes, thinly sliced
  • 2 teaspoons of salt
  • 3 cloves of garlic, minced
  • 1/4 cup of chopped fresh basil
  • 1/2 cup of shredded cheddar cheese
  • 1/2 cup of shredded mozzarella cheese
  • 1/4 cup of mayonnaise

Preheat oven to 450. Press pie crust into 9-inch pie pan. Prick bottom and sides with fork. Bake crust until lightly browned, 10 to 12 minutes. Cool completely.

Reduce oven temp to 350. Place tomatoes in a single layer of a colander. Sprinkle with salt and let sit for 10 minutes to release moisture. Blot excess moisture with paper towel.

Arrange one layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto the tomato layer. Sprinkle half the cheddar and mozzarella. Repeat layering with remaining tomatoes, garlic, basil, cheddar, and mozzarella. Spread mayonnaise over top mozzarella cheese layer.

Bake until cheese is melted and bubbling, about 30 minutes. Cool on wire rack.