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Recipes

  • Muffin is filling breakfast
    When fall rolls around and it’s back to school and work, wouldn’t you love to start your day with something tastier and more substantial than that all-too-typical bowl of cold cereal? It’s just so boring day after day.
  • Quick side dish
    Quick side dishes are my secret for summer cooking. This one can be thrown together quickly and requires minimal heat to prepare. It can also serve as a topping for grilled salmon, steaks or chicken breasts.
  • Sun shines on al fresco food
    Here comes the sun — and the fun of dining al fresco. When it comes to summer fare, familiar favorites are always welcome, such as burgers on the grill, sandwiches, salad, lemonade and dessert.
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Recipes

Orange Creamsicle

1 1/2 cups vanilla ice cream

1 cup mandarin oranges

1/2 cup heavy cream

2 tablespoons frozen orange juice concentrate

1 teaspoon vanilla extract

Place all of the ingredients in a blender; process until smooth. The mixture might be thin. For a thicker consistency, add more ice cream. Pour into popsicle mold. Freeze 4 hours or overnight, or until firm.

– Food.com

Piņa Colada Frozen Pops

1 cup water

1/2 cup sugar

1 (20-ounce) can pineapple chunks, packed in juice, undrained

1/2 teaspoon imitation coconut extract

Bring water and sugar to boil in small saucepan over medium heat, stirring to dissolve sugar. Remove from heat; cool to room temperature. Pour syrup into blender container. Add pineapple and coconut extract. Blend on high speed until smooth. Pour into popsicle molds. Freeze 4 hours or overnight, or until firm.

– McCormick Kitchens

Raspberry Peach Frozen Pops

1 cup water

1/2 cup sugar

2 cups frozen peach slices

1/2 teaspoon raspberry extract

Bring water and sugar to boil in small saucepan over medium heat, stirring to dissolve sugar. Remove from heat; cool to room temperature. Pour syrup into blender container. Add peach slices and raspberry extract. Blend on high speed until smooth. Pour into popsicle molds. Freeze 4 hours or overnight, or until firm.

– McCormick Kitchens

Easy Blue Raspberry Shaved Ice

2 cups sugar

1 cup water

2 teaspoons raspberry extract

10 drops blue food color

Bring sugar and water to boil in small saucepan on medium high heat, stirring to dissolve sugar. Boil 1 minute. Remove from heat. Stir in raspberry extract and food color. Cool to room temperature. Poor into squeeze bottle for easier serving. Pour syrup over shaved ice.

– McCormick Kitchens

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