Summer is a great time to gather around the table with friends and family; we have some great recipes to try for your next backyard shindig


GREENSBORO, N.C. (WGHP) — Whether it’s a day at the lake or an evening in the backyard, summer’s a great time to gather around the table with friends and family.

Shannon Smith is sharing some delicious summertime recipes at Pepper Moon Catering, in Greensboro.

Cheese and Strawberries


  • 1# sharp cheddar, grated
  • 1 cup pecans, chopped
  • 1 cup mayonnaise
  • 1 small yellow onion, grated finely
  • Dash salt, pepper, cayenne, garlic powder
  • 1 jar strawberry preserves, 12-oz


  1. Combine all ingredients except the preserves.
  2. Refrigerate overnight. 
  3. One hour before serving, arrange in a ring on a small platter. 
  4. Pour preserves in the center and over the top so it drips down the sides. 
  5. Can garnish with something green for contrast. 
  6. Serve with crackers.        

Cheesecake Sundaes


  • 20 vessels for dessert (martini glasses, tiny bowls, etc.)
  • 1 9X11 pan of cheesecake (or purchase two prepared cheesecakes)
  • 1 small ice cream scoop
  • Chocolate Sauce
  • Caramel Sauce
  • Berry Sauce
  • M&Ms
  • Candied pecans
  • Fresh Blueberries
  • Fresh Raspberries
  • Whipped Cream (homemade, Cool Whip, or canister)


  1. Scoop cheesecake into vessels.
  2. Place vessels on a tray or board.
  3. Fill dishes/bowls with toppings, add a teaspoon. 
  4. Everyone creates their own!       

Crudite Cubes with Bossong Dip


  • Red Pepper
  • Zucchini
  • Asparagus
  • Yellow Squash
  • Baby Carrots
  • Clear cubes (search Amazon for vessel)
  • Bossong Dip (recipe below)


  1. The day before, make Bossong Dip and refrigerate.
  2. Cut all vegetables into equal-sized “sticks”, at least 1” higher than height of cube/vessel. 
  3. Place dip in a ziploc bag.  Cut off one of the bottom corners.  Squirt ½” of dip into bottom of cube/vessel. 
  4. Add vegetables to the cube. 
  5. Display on a tray or board. 
  6. Enjoy! 

Bossong Dip

  • 1 cup Sour Cream
  • 1 cup Mayonnaise
  • ½ cup white onion, very finely chopped
  • 1 T Fresh dill, chopped
  • Salt and pepper to taste.
  • Mix all ingredients and refrigerate overnight. 
  • Makes roughly 20 servings for cubes.     

Marinated Shrimp


  • 2 pounds 31-40 shrimp, peeled and deveined
  • 2 bottles Wishbone Italian dressing
  • 1 small vidalia onions, or 1 medium, cut into rings
  • 4 lemons, cut into wheels


  1. Cook shrimp in boiling water until just after turning pink.
  2. Add all ingredients into container with lid.  All items should be just submerged in dressing. 
  3. Refrigerate overnight. 
  4. Serve the next day in a glass container.      

Pulled Pork Wraps


  • 2 pounds pulled pork barbeque, warm
  • 1 pint thick barbeque sauce
  • 12 large flour tortillas
  • 1 container/bag French’s Fried Onions


  1. Lay out all tortillas on a cutting board.  With a chef knife (long knife), cut off 1.5” from bottom in a straight line.  Discard. 
  2. Using a spoon spread a layer of barbeque sauce on the tortilla from the bottom, with a swipe up to 1” from the top of the tortilla. 
  3. Line approximately 1.5 – 2 ounces of pulled pork along the cut straight bottom of the tortilla. 
  4. Sprinkle fried onions over the pulled pork.    
  5. Starting from the straight side of the tortilla, roll up the tortilla tightly. 
  6. Using a chef knife, cut on a bias, both ends off of the pulled pork roll. 
  7. Cut the roll into 2 or 3 pieces. 
  8. Enjoy! 

Makes roughly 36-48 hors d’oeuvres servings.     

Light up the bonfire and enjoy your summer treats!

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