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  • Chipotle Chicken Flatbreads
    Chipotle Chicken Flatbreads
  • Chicken Shawarma Sliders
    Chicken Shawarma Sliders
  • Lemon Cheesecake with Fruit
    Lemon Cheesecake with Fruit


FAMILY FEATURES – Gatherings in the summer sun are all about easy, convenient recipes combined with the joy warm weather brings. Spend those special occasions with those you love most and make this summer one to remember with flatbreads, sliders and sweet treats for all to share. 

Keeping cooking simple means more time on the patio or in the backyard engaging with guests, and these Chipotle Chicken Flatbreads, Chicken Shawarma Sliders and Lemon Cheesecake with Fruit let home chefs skip complicated kitchen duties without skimping on flavor. 

Visit to find more simple summer recipes to share with loved ones.



Recipe adapted from


2 flatbreads

cups shredded mozzarella cheese

clove garlic, diced

chicken tenders, cooked and cubed

pint cherry tomatoes, quartered

salt, to taste

pepper, to taste

1/2 cup ranch dressing

1 1/2 teaspoons chipotle seasoning

2 tablespoons cilantro leaves, chopped


Preheat oven to 375 F. 

Place parchment paper on baking sheet and add flatbreads. Sprinkle cheese on flatbreads. Top with garlic, chicken and tomatoes. Season with salt and pepper, to taste. Bake 16 minutes until cheese is melted.

In small bowl, mix ranch and chipotle seasoning. 

Drizzle ranch dressing on flatbreads and sprinkle with cilantro leaves. 



Prep time: 25 minutes Cook time: 10 minutes


2 pounds boneless, skinless chicken breasts

3 tablespoons olive oil

4 cloves garlic, minced

1/2 tablespoon smoked paprika

1/2 tablespoon ground cumin

1/2 tablespoon ground coriander

1 teaspoon salt

1/2 teaspoon cayenne pepper

1 container (17 ounces) Fresh Cravings Honey Jalapeno Hummus

1 package (12) slider buns

1 package (8 ounces) shredded lettuce

1/2 small red onion, sliced


In zip-top plastic bag, use meat mallet or heel of hand to pound chicken to even thickness. Cut into 2-inch pieces and place in large bowl. Add oil, garlic, paprika, cumin, coriander, salt and cayenne; toss.

Cover chicken and chill 8 hours, or up to 2 days.

Preheat grill or grill pan to medium-high heat. Grill chicken 4-5 minutes per side, or until done.

Serve chicken on buns with hummus, lettuce and onion.



Servings: 6-8


1 1/4 cups graham cracker crumbs

1/4 cup sugar

1/4 cup butter, melted

2 packages (8 ounces each) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

3 eggs

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

1 orange, peeled and separated

8 raspberries

3 mint leaves, for garnish 


Preheat oven to 350 F.

In medium bowl, combine graham cracker crumbs, sugar and melted butter. Press firmly into 9-inch springform pan.

In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, fresh lemon juice and vanilla extract; mix until combined.

Pour into pan. Bake 50-55 minutes, or until center springs back when lightly pressed.

Chill in refrigerator until completely cooled. Arrange orange slices around border of cake and place raspberries in middle. Top with mint leaves. 

Ellis County Press

208 S Central St. 
Ferris, TX 75125