When we heard about Disney Family Fun magazine’s “homemade ice cream from a baggie” recipe, we had to spread the word. It’s a fun activity to do with kids and it’s super easy to make. What a great idea!

Ingredients

2 tablespoons sugar
1 cup half and half
1/2 teaspoon vanilla extract
1/2 cup salt (Kosher or rock salt works best, but table salt is fine.)
Ice cubes (enough to fill each gallon-size bag about half full)
1 pint-size ziplock® bag
1 gallon-size ziplock® bag

Serves 1

Instructions

1.     Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly.

2.     Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it’s done.

3.     Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag.

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Strawberry Shortcake
Makes: 8 servings
Time: 20 minutes preparation, 15 minutes cooking

1/4 cup vegetable shortening
1/2 cup white granulated sugar
1 egg
1 teaspoon vanilla extract
2 cup white whole wheat flour
2 tsp baking powder
1/2 teaspoon salt
2/3  cup whole milk

*Both serving options require strawberries
{1/2 cup strawberries per person}

Directions:
Heat oven to 425 degrees F. Cream the shortening and sugar with an electric mixer.  Add in egg and vanilla, and then cream again. In a separate bowl, mix flour, salt and baking powder. Slowly add the dry ingredients to the creamed mixture, and then add in the milk. Spread batter in an 8- inch circular cake pan and bake for 13-15 minutes at 425 degrees F or until golden brown.

Traditional Serving Option:
1/2 cup strawberries per person, lightly mashed
Whipped Cream

Allow the shortcake to cool slightly in pan before removing. Cut the shortcake through the middle, separating the top and bottom layer, and cool for an additional hour.  Lightly mash the strawberries and lay over the bottom layer the shortcake. Coat heavily with whip cream and place the top layer of the shortcake over the mixture. Slice and serve.

Alternative Quick Serving Option:
1/2 cup strawberries per person, chopped or lightly mashed
1 Pint Vanilla frozen yogurt
Pure Maple Syrup, 2 tablespoons per serving

Allow the shortcake to cool slightly in pan before removing. Cut the shortcake into your desired serving sizes, and arrange on plates. Add a scoop of vanilla frozen yogurt and the ½ cup of chopped or lightly mashed strawberries. Drizzle 2 tablespoons of pure maple syrup over the top of the dish and serve.

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Nothing beats a glass of cold lemonade on a hot summer day! Set up a lemonade or ice tea stand to keep guests hydrated on hot afternoons. Place glasses nearby and within reach. Serve your guests and let them help themselves.
Here’s a refreshing twist to your old-fashioned lemonade recipe.

Sparkling Basil Lemonade

2 cups water
2 cups sugar
4 lemon peel strips, 3 inches long, plus 10-12 lemon slices for garnish
4 large fresh basil leaves
12 small leaves for garnish
1 ½ cups fresh lemon juice (8 to 10 lemons)
Ice cubes

Directions:
In a saucepan over medium heat, combine sugar with 2 cups water, sugar and lemon peel. Bring to a boil, stirring to dissolve the sugar, and boil for 1 minute. Remove from the heat, stir in 4 large fresh basil leaves, and let stand for 30 minutes to infuse the syrup with the basil. Discard the basil leaves. Strain the syrup through a fine-mesh sieve into a small pitcher or bowl. Stir in the lemon juice and refrigerate until cold.

When you’re ready to serve, transfer the syrup mixture to 1 or 2 pitchers, add the sparkling water and stir well. Add ice cubes. Serve in glass tumblers and garnish each serving with a lemon slice and a basil leaf. Serves 12.

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Turkey Slider Recipe

2 scallions, thinly sliced
¼ cup celery, finely chopped
1 Granny Smith apple, peeled and diced
1 T. canola oil
2 lbs. ground turkey breast
1½ tsp. salt
1 tsp. pepper
1 tsp. ketchup
Juice and zest of ½ lemon
2 T. chutney, pureed

Directions:

1. Sauté the scallions, celery and apple in the oil until tender. Let cool.
2. Place the turkey in a large bowl. Add sautéed items and remaining ingredients.
3. Divide in half; press into the two Slider Maker trays (left). Refrigerate 2 hours.
4. Season burgers with salt and pepper. Place on a preheated, lightly oiled grill.   Grill each side for 2–3 minutes until thoroughly cooked. Let rest for 5 minutes.
5. Serve with a square roll…our favorite is King’s Hawaiian^® Sweet Rolls.

Recipe from David, Solutions buyer

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Bring the tropics into your backyard this summer by surprising your guests with a refreshing Mai Tai. You can even serve your drinks in a real pineapple shell. Our pineapple corer can help you create the perfect beverage holder every time.

Mai Tai Recipe:
1 oz. Light Rum
1 oz. Sweet & Sour Mix
1 1/2 oz. Pineapple Juice
1/4 oz. Orgeat (almond) Syrup
1/2 oz. Orange Curacao
1 oz. Dark Rum Topper
Pineapple and Lime Garnish

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A good buttercream frosting can be made even better by adding 1 teaspoon of butter flavoring. Find it at your grocery store or online.

Buttercream Frosting:

1 cup of room temperature butter (or ½ c. butter and ½ c. solid vegetable shortening)

3-4 c. sifted power sugar

1 tsp. vanilla flavoring

1 tsp. butter flavoring

2-4 T. milk, cream or water

Beat butter/shortening until softened and smooth. (Solution’s BeaterBlade+ for KitchenAid mixers will get to the entire edge of the mixing bowl without having to stop and scrape!) Slowly add about 3 cups of the powdered sugar. Add the flavorings. Add as much milk as needed for the consistency you want.

Hint: Professional bakers start with a “crumb coating” layer of thinner frosting. Let this layer sit. The second layer of frosting can be thicker and will go on more easily.

View all of our recipes here.

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Save time with an early start on holiday favorites.

Ingredients:

6 lbs. potatoes, peeled, cooked, drained and mashed
1 c. sour cream
6 oz. cream cheese
5 tbsp. butter
1/2 c. milk
3 tsp. onion salt
Salt and pepper, to taste

Directions:

Mix together all the ingredients and transfer to a baking dish sprayed with cooking spray. Cover and refrigerate up to 2 days prior to serving. Allow to return to room temperature, then bake it in an oven preheated to 400° F for half an hour. Serves 12.

View all of our recipes here.

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Warm up a crowd on a late Fall/early Winter evening with this comforting stew! Makes a great meal when served with tossed salad and fresh French bread.

Ingredients:
2 lbs. beef chuck or round steak, cut into chunks
1 tsp. salt
½ tsp. white pepper
1 c. beef broth and water
1 bay leaf, crushed
2-4 whole cloves
Dash of dried thyme leaves
4 carrots, peeled and sliced
6 potatoes, peeled and cut into chunks
2 onions, sliced
Broccoli spears (optional)
1 green pepper, sliced

Directions:
In Dutch oven, brown meat, a little at a time; discard excess fat. Add salt and pepper. Stir in beef broth and water; bring to a boil. Add bay leaf and cloves. Reduce heat. Simmer, covered, until meat is almost tender, for about 1¼ hours. Add thyme. Add vegetables. Cook for another 20 to 30 minutes until vegetables are tender crisp and meat tests done. Serve piping hot.

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