WWE.com steps out of the ring and into the kitchen to create some SummerSlam recipes! Featuring healthy recipes from Food Network Host Melissa d'Arabian,  Trish Stratus and our own WWE.com test kitchen, these are delicious items you can share with your family and friends for your own SummerSlam party! 

WWE.com also spoke with Food Network's "Ten Dollar Dinners" host Melissa d'Arabian about family friendly s. Check out the interview here.

Joining in on the food frenzy is "Top Chef Masters" judge and food writer Krista Simmons. Read WWE.com's interview with Simmons here.

We're not just stopping there. We're bringing the SummerSlam party to  Pinterest! Join WWE.com and follow our SummerSlam Recipes board, where you'll find all of these great recipes. We want you to add your own, too. We'll be re-pinning some of our favorites that you submit to the board as well!

And don't forget to enter our Twitter contest for a chance to win a signed copy of Melissa's new cookbook. Here's how: http://onekontest.com/wwemoms

WWE Universe, let's get cooking!

Melissa d'Arabian's Caprese Tartlets

Melissa d'Arabian is a busy mother of four and host of Food Network's "Ten Dollar Dinners." Read WWE.com's interview with her here, follow Melissa on Twitter and check out her website for even more simple and nutritious recipes.

Reprinted from the book "Ten Dollar Dinners." Copyright © 2012 by Melissa d’Arabian. Published by Clarkson Potter, a division of Random House Inc. 

A mozzarella, basil and tomato salad turns into the cutest handheld tartlet when layered into toasted bread cups. Instead of making time-consuming individual tartlets from pastry dough, I take white bread, flatten it with a rolling pin so it gets almost doughy, and then press each slice into a muffin cup. After a brush with olive oil and a short trip into the oven, they become thin, crisp, golden-brown shells, perfect for mozzarella cheese and a juicy tomato slice.

Serves: 4

Preparation time: 15 minutes (plus 30 minutes to cool)

Cooking time: 13 minutes 

• 8 slices white bread, crusts removed
• 1/4 cup olive oil, plus extra for drizzling
• 3 tablespoons cream cheese, at room temperature
• 1 teaspoon garlic powder
• 2 teaspoons finely chopped fresh basil plus 8 leaves, stacked, rolled, and thinly sliced
• Kosher salt
• Ground black pepper
• 2 plum tomatoes, thinly sliced crosswise
• 4 ounces mozzarella, sliced into 8 small pieces
• Balsamic vinegar, for drizzling (optional)

1. Preheat the oven to 375°F. Place the bread on a cutting board and use a rolling pin or the underside of a large spoon to flatten the bread slices until they are very thin and almost doughy. Brush both sides of the bread with the olive oil and press the slices into the cups of a muffin tin to form shells.

Set aside.

2. Stir together the cream cheese, garlic powder, the 2 teaspoons chopped basil, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth. Divide the cream cheese mixture among the bottoms of the bread cups and bake until the tartlets are golden and crusty, 12 to 13 minutes. Remove the muffin tin from the oven and set aside to cool for 10 minutes before removing from the pan (use your fingers) and placing them on a wire rack to cool completely.

3. Place the tomato slices on a large plate and season with a few generous pinches of salt. Set 1 slice mozzarella in each bread cup and then cover with 1 or 2 slices tomato. Season with salt and pepper, drizzle with olive oil and balsamic vinegar (if using) and finish with the ribbons of fresh basil.

More Salad Tartlets

These tartlets are so sweet and picturesque — why stop with Caprese? Here are a few more ideas for ways to fill up bread tart cups (if a savory filling is especially saucy, create a cushion using shredded lettuce so the bottom of the cup doesn’t get soggy and fall apart):

• Crumbled feta cheese, chopped tomatoes and olives

• Creamy Cheese Spread and fried ham

• Lentil and Celery Salad

• Chopped Salad with Chicken, Salami and Mozzarella

• Crumbled blue cheese, finely chopped romaine, and crispy bacon

• Fruit Salad with Lemon-Mint Syrup

WWE.com's Pinterest Pistachio Cake

• 1 package yellow cake mix
• 4 eggs
• 1/2 cup vegetable oil
• 1 cup of club soda or ginger ale
• 1 package of instant pistachio pudding
• 1/2 nuts (can be omitted)

Preheat oven to 350 degrees. Mix all ingredients except nuts in electric beater. Fold in nuts. Pour into greased and floured 9x13 pan or Bundt pan. Bake 45-50 minutes at 250 degrees. Cool. Add powdered sugar to the top.

Trish Stratus' Summer Berry Smoothie

Trish Stratus is not only a seven-time Women's Champion, but she's also committed to helping people live a healthier lifestyle. Here's Trish's Berry Smoothie recipe, courtesy of  Stratusphere Living! 

• 1 cup of O.N.E. Coconut Water
• Handful of frozen berries
• Few ice cubes
• 1 scoop of Genuine Health ActivFuel+ (This is my secret kick-butt ingredient!)

Add all ingredients to blender (or Magic Bullet, my favorite!)

Follow Trish on Twitter and on Facebook for more healthy recipes and fitness tips!
 

CM Punk's "Pipe Bomb" Caramelized Onion & 'Shrooms Pizza

• 1 pre-made whole wheat pizza dough
• 1 cup shredded mozzarella
• 1/4 pound fresh mozzarella
• 1/4 cup grated parmesan cheese
• 1 package sliced portabella mushrooms
• 1 large Vidalia onion, chopped
• 4 cups of tomato sauce
• Olive Oil

Preheat oven and pre-bake whole wheat pizza dough according to package instructions. In frying pan, add olive oil and onions. Cook for 8 minutes, or until onions have turned brown and caramelized. Add mushrooms and sauté together for 5 minutes. After removing pizza dough from oven, add sauce. (Not too much, or crust will become soggy!) Add mushrooms and onions. Top with both kinds of mozzarella cheese. Bake until cheese is melted, about 10 minutes.

Knockout Alcohol-Free Punch

• 4 cups ruby red grapefruit-tangerine juice
• 2 cups sparkling water or seltzer
• 1 orange, juiced (or 1/2 cup)
• 1 lime

Add sparkling water or seltzer and orange to ruby red-tangerine juice. Squeeze lime into Punch. Stir. Serve chilled over ice.

Biggest Party of the Summer Bruschetta

• 1 baguette, sliced diagonally
• 2 large tomatoes, diced
• 1/4 cup olive oil, plus extra for drizzling
• 1/4 teaspoon garlic powder
• 1 pound fresh mozzarella, sliced, then halved
• 3 leaves of fresh basil, chopped

Preheat oven to 450 degrees. Add garlic powder to olive oil. Stir. Using a basting brush, brush top of bruschetta with mixture. Place bread on cookie sheet and bake for 3 minutes. Add one tablespoon of diced tomatoes to each piece of bread. Put one slice of fresh mozzarella on top of tomatoes. Add a pinch of basil. Drizzle olive oil over the top. Bake at 450 degrees for 4-5 minutes, or until cheese is melted and golden brown.

WWE's Sgt. Slaw-ter, Summer Salad

Who wouldn't want to add a splash of color to their SummerSlam party? Featuring bountiful colors — and tons of nutrients — add this easy summer slaw into your cookout rotation.

Salad:

• 1 pint of cherry tomatoes, halved
• 3 cups red cabbage, shredded
• 3 cups green cabbage, shredded
• 1 English cucumber, diced
• 1/2 orange bell pepper, diced
• 1/2 yellow pepper, diced

Dressing:

• 1/2 cup low fat ranch dressing
• 1/4 cup balsamic vinegar
• 1/4 teaspoon lemon zest

Mix all vegetables together in large salad bowl. Mix dressing together and add to vegetables in bowl. Toss, making sure to coat the salad. Serve cold.

Cobra (Pigs) in a Blanket

• 1 can crescent roll dough
• 4 tablespoons butter
• 1/4 teaspoon garlic powder
• 1 package cocktail franks

Preheat the oven to 350 degrees. Cut each triangle of crescent roll dough lengthwise. You should get three strips. Brush the dough strips with butter/garlic mixture. Take cocktail franks and place on one end of dough. Roll up. Place with seam-side down on cookie sheet. Brush tops with butter/garlic mixture. Bake until golden brown, about 10 minutes.

Long Island Iced-Z Cooler

A mix of iced tea and fruit makes this one of the irresistible drinks of the summer.

• 4 unsweetened cold brew iced tea bags
• 8 cups water
• 1 nectarine, cubed
• 1 kiwi, sliced
• 1 orange, sliced
• 1 Granny Smith apple, sliced

Brew iced tea according to package directions. Chill. Add nectarine, kiwi and Granny Smith apple pieces. Stir. Add orange slices to top of pitcher. Serve chilled.

The Great White's Buffalo Chicken Dip

Buffalo Chicken Dip is a quick and easy recipe full of flavor. Add more hot sauce if you like — that is, if you can take it!

• 1 store-bought rotisserie chicken, shredded
• 1 8-ounce package of fat-free cream cheese
• 1/2 cup of your favorite hot sauce
• 1/2 cup low-fat blue cheese salad dressing
• 1/4 cup of low-fat shredded sharp white cheddar cheese
• 1/4 cup low-fat shredded mozzarella cheese

SummerSlam Turkey Sliders

These sliders are lean, mean and bursting with flavor! The addition of the cheese, breadcrumbs and egg helps to keep the turkey moist. A crowd favorite!

• 1 1/2 pounds ground turkey
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon ground mustard
• Salt and pepper
• 1/2 cup shredded monterrey jack cheese
• 1 egg
• 1 cup breadcrumbs
• Mini burger buns

Preheat grill or grill pan to medium-high. In large mixing bowl, combine ground turkey, Worcestershire sauce, ground mustard, egg. breadcrumbs and cheese. Form 4 ounce patties. Season with salt and pepper. Cook 4 minutes on each side. Serve on mini buns with your favorite burger fixings.

Barrett's Barrage Stuffed Burger

Burgers are the quintessential cookout food! These burgers — stuffed with mixed cheeses — are mouthwatering with a surprise for guests with each bite.

• 1 pound 80/20 ground beef
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon Goya Adobo seasoning
• Salt and pepper
• 1/2 cup shredded monterrey jack, cheddar and mozzarella cheese
• 1 egg
• 1 1/2 cup saltines, crushed

In a large bowl mix all ingredients, adding saltines last. Form balls with meat the size of a golf ball. Using a heavy pan, press each ball down so it is flat. Add handful of cheese to one burger, keeping it toward the middle of the burger patty. Using a second flattened patty, place it on top of the cheese. Using your fingers, press edges together so cheese is sealed in. Grill on medium-high for 3-5 minutes each side. DO NOT PRESS DOWN. Flip only once. Serve on a toasted bun with your favorite burger toppings.

SummerSlam Chicken Burritos

• 6 ounces Goya Red Sofrito
• 1 pound of boneless, skinless chicken breasts
• 1 package of flour tortillas
• 1 cup of Mexican blend cheese

In a large frying pan, brown chicken breast until it is cooked through. Add 6 ounces of sofrito over the cooked chicken breast to cover chicken entirely. Bring to simmer. Cover. Simmer for 10 minutes. Shred chicken in pan and add Mexican cheese. Add chicken to warmed tortillas and serve with your favorite burrito fixings.

World's Strongest Turkey Chili

A good turkey chili is multi-functional. You can use it on its own as a Sloppy Joe on mini burger buns, add it to the top of your hot dog or served with chips to make a healthy option everyone will love. The Adobo seasoning adds turmeric and other spices to take it to the next level.

• 1 pound ground turkey
• 1 teaspoon canola oil
• 1 1/2 cups water
• 1 can canned crushed tomatoes
• 1 can kidney beans, drained and rinsed
• 1 tablespoon chili powder (we like sweeter)
• 2 tablespoons Adobo seasoning (blue cap)
• Salt and pepper to taste
• 1 cup of your favorite shredded cheese

Add all spices to ground turkey in saucepan with canola oil. Brown turkey. Add crushed tomatoes and water, bringing the mixture to a simmer. Reduce heat to low and simmer for 30 minutes. Remove from heat. Serve in bowls topped with your favorite cheddar cheese.

Cenation Green Tea Punch

Enjoy this refreshing drink while showing your support for the Cenation Leader on a hot day.

• 4 green tea bags
• 8 cup water
• 2 kiwis – sliced, skin off
• 1 can ginger ale

Boil green tea bag in 8 cups of water. Let chill for 2 hours. Add 2 sliced kiwis, then 1 can of ginger ale. Stir. Serve over ice.

Funktastic Peanut Butter and Chocolate Grilled Banana Splits

• 1 bunch of bananas (one for each party goer)
• 1 teaspoon vanilla
• Aluminum foil
• 1/2 cup chocolate chips
• 1/2 cup peanut butter chips
• 1 container of chocolate or your favorite flavor ice cream
• Assortment of sundae toppings

Keep bananas in peel. Split open the tops and brush with melted butter. Add peanut butter chips, dash of vanilla and chocolate chips to each banana. Fold the aluminum foil over the banana and form a tent. This will steam the bananas and melt the chocolate and peanut butter chips, about 3-5 minutes. Add ice cream and your favorite sundae toppings.

Trish Stratus' Banana Ice Cream

• 2 whole ripe bananas
• 1/2 cup nuts of your choice (almonds/cashews/pecans)
• 1-2 tablespoons agave nectar or maple syrup (alter it to preferred sweetness)
• 2 tablespoons almond butter

Peel and slice bananas and freeze until very frozen. In a food processor, combine all ingredients and blend until one ball of ice cream is formed. Serves 1.