Food just tastes better in the summer, especially outdoors. Here are some ideas for a great cookout or picnic.

Ingredients:

• 1 package taco seasoning mix
• 1 can refried beans
• 8 ounces cream cheese, softened
• 16 ounces sour cream
• 1 (16 ounce) jar salsa
• 1 large tomato, chopped
• 1 green bell pepper, chopped
• 1 bunch chopped green onions
• 1 small can sliced black olives, drained
• 2 cups shredded Cheddar cheese

Directions:

1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
3. Top the layers with salsa. Place a layer of tomato, green bell pepper, and green onions over the salsa, and top with Cheddar cheese. Garnish with black olives.

Ingredients:

• 1/2 cup reduced-sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon lemon juice
• 1/8 teaspoon minced fresh ginger root
• 1 garlic clove, minced
• 1 (1 pound) beef flank steak

Directions:

1. In a bowl, combine the first six ingredients. Pout half of the marinade into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade.
2. Drain and discard marinade from steak. Grill steak, covered, over medium for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145° F; medium, 160° F; well-done, 170° F), basting occasionally with reserved marinade.

Ingredients:

• 6 oz. can frozen fruit juice concentrate
• 3 cups cubed cantaloupe or other melon
• 3/4 cup water
• 10 paper drink cups
• 10 wooden popsicle sticks

Directions:

In blender or food processor, combine fruit juice concentrate and cantaloupe and process until smooth. Fill each drink cup with about 1/3 cup of this mixture, then freeze until partially frozen, about 1 hour. Insert wooden sticks and freeze until firm. To serve, peel away the paper cup.

Ingredients:

• 2 cups sliced strawberries
• 2 cups green grapes
• 3 kiwi fruit, peeled and sliced
• 3 bananas, peeled and sliced
• 2 tablespoon lemon juice
• 21-ounce can peach or apple pie filling

Directions:

In large bowl, combine strawberries, grapes, kiwi fruit, and bananas. Sprinkle with lemon juice, then gently mix in pie filling. Chill for 1 hour before serving. For fun, serve fruit salad in ice cream cones.