Uploaded July 2026 | Updated September 2026, 3 weeks ago
Thank you Wildgrain for sponsoring. Visit wildgrain.com/rustichoney and use code RUSTICHONEY at checkout to receive $30 off your first box PLUS free Croissants for life!
Join me in the kitchen today for some simple summer food. Make-ahead party food for your next backyard barbecue and simple suppers for when you're feeling uninspired in the kitchen this summer. Let's get back to the basics, use some fresh colorful ingredients and create some delicious, compliment-worthy meals!
So glad you're here!
Lauren
RECIPES:
Cool Ranch BBQ Chicken Salad - Recipe courtesy of Jen Fox (IG at Raising Foxes): instagram.com/reel/DZin-aPqZBw/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==
Quick Pico & Guac Staples: rustichoney.com/garden-fresh-pico-de-gallo-recipe/#mv-creation-14-jtr
Mom's Mexican Corn Dip (I didn't add the black beans or bell pepper this week but those are great additions too): rustichoney.com/mexican-corn-dip/#mv-creation-98-jtr
*I mentioned this dip warm too - you can see that recipe in this video here: youtu.be/eb65cGM8vYg?si=rZ6UeGVxpJ93mBfQ
🇺🇸 Lazy Summer Ice Cream Sandwich Cake
This is one of those desserts that somehow gets rave reviews every single time... and it's SOOO easy to make!
Ingredients:
About 16 ice cream sandwiches (depending on the size of your dish)
1 (8 oz) tub Cool Whip, thawed
Fresh blueberries
Fresh strawberries, sliced
Instructions:
Arrange ice cream sandwiches in the bottom of a small casserole dish (around 8x11 inches or similar). I used two layers, about 16 sandwiches total.
Spread the entire tub of Cool Whip evenly over the top, smoothing it out like frosting.
Decorate with blueberries in one corner and sliced strawberries for stripes to create an American flag. Or have fun changing the fruit and design to fit any holiday or occasion!
Freeze until ready to serve. Slice, serve, and enjoy!
Uncle Roger's Favorite Avocado Potato Salad (*This recipe was inspired by the "Loaded Guacamole Potato Salad" recipe on Food.com, with a few tweaks for our family.)
Ingredients:
2 small bags of new potatoes (1 bag red, 1 bag yellow/white), about 2–2½ lbs total
1–2 avocados, diced
¼ cup red onion, finely diced
Chopped fresh cilantro, to taste
5–6 slices bacon, cooked and crumbled
Salt & black pepper, to taste (don't be shy with the salt!)
Dressing:
½ cup sour cream (or plain Greek yogurt)
½ cup prepared mild guacamole
1½ Tbsp ranch seasoning
1½ Tbsp mayonnaise
1 tsp minced garlic
2 Tbsp fresh lime juice
Instructions:
Boil the potatoes until fork tender. Drain, rinse with cool water, and allow them to cool completely. Cut any larger potatoes into bite-sized pieces.
In a small bowl, whisk together the sour cream, guacamole, ranch seasoning, mayonnaise, garlic, and lime juice until smooth.
In a large bowl, combine the cooled potatoes, diced avocado, red onion, cilantro, bacon, salt, and pepper.
Pour the dressing over the potato mixture and gently toss until everything is evenly coated.
Garnish with a little extra bacon, diced red onion, and fresh cilantro before serving.
Chill until ready to serve - great for summertime barbecues!
MUSIC: Royalty free music provided courtesy of Epidemic Sound
More from Rustic Honey:
The Blog: rustichoney.com
The Shop: shoprustichoney.com
Let's Bee Friends:
INSTAGRAM @therustichoney
FACEBOOK @rustichoney
For business inquiries: rustichoney@honestinfluence.io
Thank you Wildgrain for sponsoring. Visit wildgrain.com/rustichoney and use code RUSTICHONEY at checkout to receive $30 off your first box PLUS free Croissants for life!
Join me in the kitchen today for some simple summer food. Make-ahead party food for your next backyard barbecue and simple suppers for when you're feeling uninspired in the kitchen this summer. Let's get back to the basics, use some fresh colorful ingredients and create some delicious, compliment-worthy meals!
So glad you're here!
Lauren
RECIPES:
Cool Ranch BBQ Chicken Salad - Recipe courtesy of Jen Fox (IG at Raising Foxes): instagram.com/reel/DZin-aPqZBw/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==
Quick Pico & Guac Staples: rustichoney.com/garden-fresh-pico-de-gallo-recipe/#mv-creation-14-jtr
Mom's Mexican Corn Dip (I didn't add the black beans or bell pepper this week but those are great additions too): rustichoney.com/mexican-corn-dip/#mv-creation-98-jtr
*I mentioned this dip warm too - you can see that recipe in this video here: youtu.be/eb65cGM8vYg?si=rZ6UeGVxpJ93mBfQ
🇺🇸 Lazy Summer Ice Cream Sandwich Cake
This is one of those desserts that somehow gets rave reviews every single time... and it's SOOO easy to make!
Ingredients:
About 16 ice cream sandwiches (depending on the size of your dish)
1 (8 oz) tub Cool Whip, thawed
Fresh blueberries
Fresh strawberries, sliced
Instructions:
Arrange ice cream sandwiches in the bottom of a small casserole dish (around 8x11 inches or similar). I used two layers, about 16 sandwiches total.
Spread the entire tub of Cool Whip evenly over the top, smoothing it out like frosting.
Decorate with blueberries in one corner and sliced strawberries for stripes to create an American flag. Or have fun changing the fruit and design to fit any holiday or occasion!
Freeze until ready to serve. Slice, serve, and enjoy!
Uncle Roger's Favorite Avocado Potato Salad (*This recipe was inspired by the "Loaded Guacamole Potato Salad" recipe on Food.com, with a few tweaks for our family.)
Ingredients:
2 small bags of new potatoes (1 bag red, 1 bag yellow/white), about 2–2½ lbs total
1–2 avocados, diced
¼ cup red onion, finely diced
Chopped fresh cilantro, to taste
5–6 slices bacon, cooked and crumbled
Salt & black pepper, to taste (don't be shy with the salt!)
Dressing:
½ cup sour cream (or plain Greek yogurt)
½ cup prepared mild guacamole
1½ Tbsp ranch seasoning
1½ Tbsp mayonnaise
1 tsp minced garlic
2 Tbsp fresh lime juice
Instructions:
Boil the potatoes until fork tender. Drain, rinse with cool water, and allow them to cool completely. Cut any larger potatoes into bite-sized pieces.
In a small bowl, whisk together the sour cream, guacamole, ranch seasoning, mayonnaise, garlic, and lime juice until smooth.
In a large bowl, combine the cooled potatoes, diced avocado, red onion, cilantro, bacon, salt, and pepper.
Pour the dressing over the potato mixture and gently toss until everything is evenly coated.
Garnish with a little extra bacon, diced red onion, and fresh cilantro before serving.
Chill until ready to serve - great for summertime barbecues!
MUSIC: Royalty free music provided courtesy of Epidemic Sound
More from Rustic Honey:
The Blog: rustichoney.com
The Shop: shoprustichoney.com
Let's Bee Friends:
INSTAGRAM @therustichoney
FACEBOOK @rustichoney
For business inquiries: rustichoney@honestinfluence.io
