FIRECRACKER CUPCAKES

*Fourth of July Collection-Perfect for this celebration.PREP /TOTAL TIME: 30 minutes. 5 red pull-and-peel licorice 6 drops red food coloring 1 cup flaked coconut,divided 4 drops blue food coloring 1 carton (12 oz) frozen whipped topping thawed 24 cupcakes Assorted red and blue sprinkles,optional *Cut each licorice twist into five pieces, pull apart one of each to make firecracker fuses. Set aside. *In a resealable plastic bag, combine 1/4 water and red food coloring, add 1/2 cup coconut. Seal the bag and shake to tint the coconut. In another bag, combine 1/4 teaspoon water and blue food coloring, add the remaining coconut. Seal bag and shake to tint. *Spread whipped topping over cupcakes, decorate with coconut or sprinkles as desired. Insert firecracker fuses into tops. Refrigerate until serving.Yield: 2 dozen.(Source: Taste of Home and photo also)

Berry Cheese Torte

*Fourth of July Collection-PREP: 40 minutes and chilling time. 1 cup crushed gingersnap cookies ( about 20 cookies) 3/4 cup crushed vanilla wafers (about 25 wafers) 1/4 cup finely chopped walnuts 1/3 cup butter,melted 1 envelope unflavored gelatin 1-1/4 cups white grape juice 1 package (8 oz) cream cheese, softened 1/4 cup sugar 1 teaspoon vanilla extract 2-1/2 cups fresh blueberries 1-1/2 cups sliced fresh strawberries *For the crust, combine the gingersnap cookie crumbs, vanilla wafer crumbs, walnuts and butter; press onto the bottom and 1-1/2 inches up the sides of a greased 9-inch springform pan. Bake at 350 degrees for 8-10 minutes or until set. Cool on a wire rack. *In a small saucepan, sprinkle gelatin over grape juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cover and refrigerate until partially set, about 45 minutes.*Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Spread mixture over the cooled crust. *Place the berries in a large bowl. Gently stir in the gelatin mixture. Spoon over the cream cheese layer. Refrigerate for 2 hours before serving. Carefully run a knife around edge of pan to loosen. Remove sides of pan.Yield:12 servings.(Source: Taste of Home and Photo also)

MORE FOURTH OF JULY RECIPES!!!

Triple Bean Bake with Bacon

Fourth of July Collection-PREP: 15 minutes BAKE: 30 minutes MAKES 8 servings *1/2 pound  Bacon strips, cut into 1/2 -inch pieces 2/3 cup chopped onion ( about 1 medium) 1 can (15 1/2 oz) great northern beans, undrained 1  can (16 oz) butter beans, rinsed and drained 1 can (16 oz) kidney beans, rinsed and drained 3/4 cup packed brown sugar 1 TB prepared horseradish 1 TB yellow mustard *In a Dutch oven, cook Bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain,  reserving 1 TB drippings. Add onion to drippings; cook and stir over medium heat until tender. *Stir in the remaining ingredients; return Bacon to pan. Transfer to a greased 2-quart baking dish. Cover and bake at 325 degrees for 30-35 minutes or until heated through. Uncover and bake until desired consistency. (Source: Taste of Home & Photo)

BASKETBALL CAKE-HOOPFEST WEEKEND

* A Good way to celebrate Hoopfest Weekend * Fourth of July Collection-PREP: 20 minutes BAKE: 1 hour 1 package (18-1/4 oz) chocolate cake mix 1-1/2 cups vanilla frosting Orange paste food coloring 4 pieces black shoestring licorice *Prepare the cake batter according to the package directions. Pour into a greased and floured 2-1/2 quart ovenproof bowl. *Bake at 350 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing bowl to a wire rack to cool completely. *In a small bowl, combine frosting and food coloring. Place cake on a serving plate. Spread with frosting. Gently press a meat mallet into frosting so texture resembles a basketball. For seams, gently press licorice into frosting. YIELD: 12-16 servings. (Source: Taste of Home & photo also)

FOURTH OF JULY RECIPES ARE ON THE WAY

PINK PUNCH

*Summer Collection- 3 (6oz) cans frozen pink lemonade concentrate, undiluted 1 (750 mililiter) bottle pink sparkling wine 3 (2 liter) bottles lemonade carbonated beverage, divided Lime slices to garnish,optional *Stir together all ingredients, except 1 bottle carbonated beverage, in an airtight container; cover and freeze 8 hours or until firm. *Let stand at room temperature 10 minutes; place in a punch bowl. *Add remaining bottle carbonated beverage, stirting until slushy. (Source: The New Cookbook with 4 Ingredients-Jean Coates & photo Cool background wallpaper)

Pink Lady Cake

*Summer Collection- 1 strawberry cake mix 3 eggs 1 tsp lemon extract 1 (20 oz) can strawberry pie filling *In mixer, beat the cake mix, eggs and lemon extract together. *Fold in pie filling. *Pour in a greased and floured 9 by 13-inch baking pan. *Bake at 350 degrees for 30-35 minutes. Test with a toothpick to make sure that cake is done. Add a prepared vanilla icing or whipped topping. (Source: The New Cookbook with 4 Ingredients- Jean Costes & Photo Cool Background wallpaper)

PINK LEMONADE PIE

*Summer Collection- 1 (6oz) concentrated pink lemonade, frozen 1 can sweetened condensed milk 1 (8oz) pkg whipped topping 1 (9-inch) graham cracker pie crust *In bowl, combine lemonade and the milk; blending well. Fold in whipped topping. *Pour into pie crust and refrigerate overnight. (Source: The New Cooking with 4 ingredients-Jean Coates & Cool Background Wallpaper)

THINK

THINK

Frozen Fudge Pops :)

*Summer Collection- A quick cool down treat 4 cups nonfat dry milk powder 1-1/2 cups sugar 1 cup all-purpose flour 1/2 cup baking cocoa 1/2 cup cold butter,cubed ADDITIONAL INGREDIENTS (for each batch of fudge pops): 2-1/2 cups water 1 tsp vanilla extract *In a large bowl, combine the milk powder, sugar,flour cocoa. Cut in butter until the mixture resembles coarse crumbs. Freeze in an airtight container for up to 6 months or refrigerate for up to 3 months. Yield: 3 batches (6-1/2 cups total) To prepare fudge pops: *In a saucepan, whisk 2 cups mix and water. Bring to a boil. Reduce heat; simmer for 1-2 minutes or until thickened, stirring frequently. Remove from the heat; stir in vanilla. Cool slightly. Fill 3-oz. molds or cups three-fourths full; top with holders or insert Popsicle sticks. Freeze for up to 3 months.Yield: 10 fudge pops.POPSICLE VARIATIONS: Instead of using fudge you can use various kinds of puddings or juices to use in your Popsicle holders. Smoothies will also work well. Popsicles offer a wide variety of options.(Source: Taste of Home Mom's Best & photos by Kaboom wallpaper)

RAISIN CRUNCH

*Summer Collection- 3/4 cup light corn syrup 1 cup sugar 1 cup crunchy peanut butter 1 ( 20 oz ) box raisin bran *In saucepan combine corn syrup and sugar. Heat until sugar is thouroughly dissolved. Remove from heat and stir in peanut butter. Place raisin bran in a large container and pour sauce over the top. Mix in thouroughly. *Put mixture into a 9 by 13-inch pan and completely chill. Crunch can be cut into squares and stored in a airtight container.(Source: The New Cooking with 4 Ingredients-Jean Coates & Kaboom wallpaper)

Corn Flake Cookies

*Summer Collection- 1 (12 oz ) pkg butterscotch morsels 3/4 cup peanut butter 3 1/2-4 cups corn flakes, crushed *Melt butterscotch morsels on very low heat. Add peanut butter. When mixed thouroughly add corn flakes.*Drop by teaspoons onto wax paper.(Source: The New Cooking with 4 Ingredients-Jean Coates & Kaboom wallpaper)

BOILED CUSTARD

*Summer Collection- 1 (14 oz ) can sweetened condensed milk 1 quart milk 4 eggs 1/2 tsp vanilla *Combine the milk and heat in the top of a double boiler. *In a separate pan, beat the eggs well. *Slowly pour a little of the milk over the eggs, stirring constantly. Gradually add the eggs to the milk and cook on low for 5-10 minutes, stirring constantly, until thickened.*Stir in vanilla and refrigerate. This can be served in custard cups or stemmed glasses.(Source: The New Cooking with 4 Ingredients-Jean Coates & Kaboom wallpaper)

MARGARITA PIE

*Summer Collection- 1 ( 8 oz )pkg cream cheese, softened 1/3 cup sugar 2 envelopes margarita mix 1 ( 8 oz ) carton whipped topping *In mixer bowl, whip cream cheese until fluffy. *Add the sugar and the margarita mix and beat until smooth. *Fold in whipped topping, mixing well. Pour into a shortbread ready pie crust. Freeze.*Set out of refrigerator for 5 or 10 minutes before serving.(Source: The New Cooking with 4 Ingredients-Jean Coates & Kaboom wallpaper)

Key Lime Pie

*Summer Collection- 6 egg yolks 2 (14 oz ) cans sweetened condensed milk 1 ( 8 oz ) bottle lime juice concentrate 1 ( 9-inch ) graham cracker crust *In a large mixing bowl, beat egg yolks with sweetened condensed milk. *Stir in the lime juice and green coloring if you like. Pour into graham cracker crust. *Bake at 350 degrees for about 20 minutes. *Chill. Top with whipped cream. (Source: The New Cooking with 4 Ingredients- Jean Coates)

LEMONADE MILK SHAKE

*Summer Collection- 1 ( 6 oz ) can lemonade concentrate, thawed 1 cup diced bananas 1 quart vanilla ice cream 3 cups milk *In mixing bowl, combine lemonade concentrate and bananas. Beat until it is a heavy consistency. *For each milk shake, add one scoop vanilla ice cream and 1/4 cup of lemon-banana mixture in bottom of glass. *Fill glass 2/3 fill of milk and stir until blended. Top it off with one more scoop of ice cream. (Source: The New Cooking with 4 Ingredients-Jean Coates)

French Toast

Summer Collection- 4 eggs 1 cup whipping cream 2 thick slices bread, cut into 3 strips Powdered sugar *Place a little oil in a skillet. Beat together eggs, cream and a pinch of salt. *Dip bread into batter allowing batter to soak in. *Fry bread in skillet until brown; turn and fry on the other side. *Transfer to cookie sheet. Bake at 325 degrees for about 4 minutes or until puffed. Sprinkle with powdered sugar. (Source: The New 4 Ingredients-Jean Coates)

CORNED BEEF HASH BAKE

*Summer Collection- 2 ( 15 oz ) cans corned beef hash, slightly warmed Margarine 6-8 eggs 1/3 cup half-and-half *Spread corned beef hash in a greased 9 by 13-inch pan. Pat down with the back of a spoon and make 6-8 deep hollows in the hash large enough to accomodate an egg. *Fill hollows with tiny dab of margarine. *Pour eggs into each hollow and cover the eggs with a tablespoon or so of the cream. *Bake uncovered at 350 degrees for 15-20 minutes or until eggs are set as desired. Divide into squares to serve. (Source: The New Coooking with 4 Ingredients-Jean Coates)

Mayo Muffins

*Summer Collection- 1-1/4 cup self-rising flour 3 TB mayonnaise 1 cup whole milk *Mix all ingredients together and spoon into greased muffin tins. *Bake at 375 degrees for 20 minutes or until lightly browned. (Source: The New Cooking with 4 ingredients-Jean Coates)

USING YOUR NOODLE

*Preventing boilovers-add a pat of butter or a few teaspoons of vegetable oil to the water. This method also prevents pasta from sticking together.

FROZEN LEMONADE PIE

*Summer Collection- 1/2 gallon frozen yogurt, softened 1 ( 6 oz ) can frozen pink lemonade, undiluted 1 ( 9-inch ) graham cracker pie crust * In large bowl, combine frozen yogurt and frozen pink lemonade. Work quickly. *Pile ice cream mixture in pie crust and freeze. (Source: The New Cooking with 4 ingredients-Jean Coates)

Crab Potato Salad

*Summer Collection- 5 potatoes, peeled and cubed 2 (8 oz) pkgs imitation crabmeat, chopped 1 cup finely chopped onion 2 cups mayonnaise *Place potatoes in a saucepan covered with water; bring to a boil and cook for about 20 minutes or until tender. Drain and cool. *In a large bowl combine the potatoes, crab, onion, salt and pepper. Toss with the mayonnaise. *Refrigerate for about 3 hours before serving. (Source: The New Cooking with 4 Ingredients-Jean Coates)

SUNSHINE CHICKEN

*Summer Collection- 1 chicken,quartered Flour 1 cup barbeque sauce 1/2 cup orange juice *Place chicken in a bowl of flour, coating well.*In skillet, brown chicken and place in a greased shallow baking pan. *Combine barbeque sauce and orange juice. Pour over chicken. *Bake covered at 350 degrees for 45 minutes. Remove from oven and spoon sauce over chicken; bake uncovered another 20 minutes. (Source: The New 4 ingredients- Jean Coates)

HELPFUL HINT

*Ever been baking away,only to discover you're one egg short for that delicious cake you've already started mixing? Here's a great substitute. Just blend in a couple of tablespoons of real mayonnaise. You'll be the only one who'll know.

ORANGESICLE MOUSSE DESSERT

*Summer Collection-Makes 24 servings Prep Time 1 hour *No-Stick Cooking Spray 1 package Orangesicle Orange Creamed flavored Cookie Mix 1 cup quick.  oats 1/2 cup butter softened 1 large egg 2 (4 serving size) packages  orange flavored gelatin  1-1/2 cups boiling water 1.  container Orangesicle Orange  Creamed flavored frosting,divided 2 ( 8oz.) packages, cream cheese, softened 1 1/2 cups heavy cream 1 (11 oz) can mandarin oranges, drained HEAT oven to 375 degrees. Coat 13 by 9-inch baking pan with no-stick cooking spray. Combine cookie mix, oats, butter and egg in large bowl. Press lightly into prepared pan. Bake 17-19 minutes or just until edges begin to brown. Remove from oven. Cool completely on wire rack.WHISK orange gelatin and water in large bowl for 2 minutes. Beat in cream cheese on low speed with electric mixer until blended. Reserve 3 TB frosting for topping. Whisk remaining frosting into orange filling until smooth. Chill 30 minutes. BEAT heavy cream and 3 TB frosting in large bowl until stiff peaks form. Chill. Stir chilled orange filling. Pour over cookie crust. Chill 1 hour or until filling has hardened. Spread whipped cream evenly over orange filling. Arrange oranges on top whipped cream. Cut into 24 bars. Chill until ready to serve. (SOURCE: THE J.M SMUCKER COMPANY & Pillsbury & photo also)

Watermelon Cooler

*Summer Collection- 1 cup Ginger ale, chilled 2 fresh mint leaves 2 cups cubed seedless watermelon, frozen *In a blender, cover and process Ginger ale and mint for 15 seconds or until finely chopped. Add watermelon; cover and process until slushy. Pour into chilled glasses; serve immediately. YIELD: 2 servings. (Source: Taste of Home & photo)

SUMMER RECIPES CONTINUE!!!

HAPPY FATHER'S DAY!!!

GONE FISHING MOCHA PIE

*Father's Day Collection- 1 pkg ( 3 oz ) cream cheese, softened 1/3 cup hot fudge ice cream topping 1 chocolate crumb crust ( 9 inches ) 2 pkg ( 2.8 oz each ) mocha mousse mix 1-1/2 cups whipped topping, divided 1 piece black shoestring licorice ( about 8 inches ) 1 gummy worm *In a small bowl, beat cream cheese and hot fudge topping; drop by tablespoonfuls over crust and carefully spread. Prepare mousse mix according to package directions; fold in 1 cup whipped topping. Spread over cream cheese mixture. Chill for 20 minutes. *Place remaining whipped topping in a resealable plastic bag; cut a small hole in a corner of bag. Pipe "Gone Fishing" on pie. Insert a medium star pastry tip into bag; pipe topping around edges of pie. Position licorice on pie in the shape of a fish-hook; add gummy worm. YIELD: 6-8 servings. (Source: Taste of Home Mom's Best & photos)

Angler's Delight

*Father's Day Collection- 6 frozen haddock or cod fillets ( 6oz each ) 1/2 cup lime juice 1/2 cup all-purpose flour 2 TB taco seasoning 1/2 tsp ground cumin 1/4 tsp cayenne pepper 3 TB canola oil *In a large resealable plastic bag, combine fish and lime juice; seal bag and turn to coat. Let stand for 15 minutes. In a shallow dish, combine the flour, taco seasoning, cumin and cayenne. Drain fillets, coat with flour mixture. *In a large skillet, cook fillets in oil over medium-high heat for 6-8 minutes on each side or until fish flakes easily with a fork. YIELD: 6 servings. (Source: Taste of Home Mom's Best. & Photos also)

BAIT AND TACKLE SALAD

*Father's Day Collection-2 cups grape or cherry tomatoes 2 small zucchini, coarsely chopped 2 small yellow summer squash, coarsely chopped 2 TB minced fresh cilantro 5 TB white wine vinegar 3 TB sugar 1 tsp Dijon mustard 1/4 tsp salt 1/8 tsp pepper 2 TB olive oil *In a large bowl, combine tomatoes, zucchini, yellow squash and cilantro. In a blender, combine vinegar, sugar, mustard, salt and pepper. While processing, gradually add oil. Drizzle over vegtables; toss to coat. Cover and refrigerate for at 20 minutes. Yield: 6 servings. (Source: Taste of Home Mom's Best -Photo also)

Cane Pole Corn Muffins

*Father's Day Collection- 1 pkg (8-1/2 oz) corn bread/muffin mix 1/2 cup shredded cheddar cheese 1 jalapeno pepper, seeded and chopped 1 TB minced chives 6 pieces fresh chives 6 pretzel sticks 3/4 cup minature fish-shaped crackers 1/3 cup spreadable chive and onion cream cheese *Prepare corn bread batter according to package directions for muffins; stir in the cheddar cheese, jalapeno and minced chives. Fill greased muffin cups three-fourths full. Bake at 400 degrees for 14-16 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack to cool completely.* For fishing poles, tie one end of a piece of chive to each pretzel stick and other end to a fish cracker. Spread muffin tops with cream cheese. Insert a fishing pole into each muffin. Place on a serving platter. Sprinkle remaining fish crackers on platter. YIELD: 6 muffins. (Source: Taste of Home Mom's Best & photo)

STEAK GRILLING TIP

*Let steaks sit at room temperature 30 minutes before grilling. The interior of the meat will cook quicker, which decreases the chance of over-cooking the exterior.

POMEGRANATE LAMB CHOPS

*Father's Day Collection-Perfect for grilling-lamb sometimes called "lollipop chops" they are perfect for picking up with your fingers. 8 (5 oz) loin Lamb chops about 1 inch thick, or 1 Lamb rack, Frenched (8 chops each) Marinade: 1 1/2 cups pomegranate juice 2 TB extra-virgin olive oil 4 garlic cloves 2 teaspoons dried Rosemary, crushed 1/2 teaspoon coarse salt *Place chops in shallow nonreactive pan or zip-top plastic bag. *Combine all marinade ingredients in a small bowl. Pour over chops. Refrigerate 2-4 hours, turning the meat at least once. *Remove chops from refrigerator and drain marinade into a saucepan. Boil marinade vigorously over high heat for several minutes.* Heat grill.* Place chops on grill grate and cook, uncovered,  over high heat 1 1/2 -2 minutes per side. Move chops to medium heat, turning them again, and continue grilling about 1 minute per side for medium rare. Rotate a half turn each time for crisscross grill marks. *Serve chops with the reduced marinade sauce drizzled over the top.Serves 4 (Source: Cheryl and Bill Jamison-100 Grilling Recipes You Can't Live Without -Photo also)

Grilled Chicken and Vegtables with Balsamic Vinaigrette

*Father's Day Collection-Makes 4 servings. No need to fiddle with skewers or wire baskets with this recipe. Just cut large pieces of veggies and throw them right on the grill along with chicken breasts. Chop the veggies into bite-size chunks after grilling and toss with a summery balsalmic vinaigrette.  VINAIGRETTE 2 TB lime juice 1 TB balsamic vinegar 1 TB extra-virgin olive oil 1 medium garlic clove, minced 1/2 teaspoon salt CHICKEN AND VEGTABLES 1 medium red bell pepper, quartered lengthwise 2 slices red onion (1/2 inch thick) 1 medium yellow summer squash, halved lengthwise 4 boneless skinless chicken breast halves 1 teaspoon smoked paprika 1/4 teaspoon salt 1 cup grape tomatoes, halved *Heat grill. Whisk vinaigrette ingredients in medium bowl. Lightly coat bell pepper, onion and summer squash with cooking spray. Sprinkle chicken with smoked paprika and 1/4 teaspoon salt. * Oil grill grates. Grill bell pepper, onion and summer squash, covered, over medium heat or coals 8-12 minutes or until crisp-tender,turning occasionally. Grill chicken, covered 8-10 minutes or until no longer pink in center, turning once. * Coarsely chop grilled vegetables, combine with vinaigrette. Stir in grape tomatoes, let stand 10 minutes. Serve chicken over vegetables. (Source: Cooking Club Magazine and Photo also)

VERY SPECIAL BARBEQUE SAUCE

*Father's Day Collection-1 cup wine vinegar 2 TB salt 2 TB sugar 1 tsp pepper 4 TB olive oil or salad oil 2 TB Worcestershire sauce 2 TB prepared mustard 2 cloves garlic, minced, or 2 cloves garlic on pick Measure all ingredients into saucepan. Bring to a boil, reduce heat and simmer, uncovered, for 15 minutes. Use immediately or place in covered container and store in refrigerator. (Remember garlic, if desired.) Use to brush on steaks, hamburgers, roasts as you grill or spit-roast. YIELD: 1 1/2 cups (Source: Dorothy Dean)

FATHER'S DAY RECIPES ARE HERE!!!

STICKY TOFFEE MUFFINS

*Summer Collection- Makes 12 oil or melted butter, for greasing (if using) 1 1/2 cups pitted dates 1 cup water 2 cups all-purpose flour 1 TB baking powder 1/8 tsp salt heaping 1/2 cup firmly packed dark brown sugar 2 large eggs 6 TB sunflower oil or melted, cooled butter 4 TB Dulce de Leche, carmel (from a jar), to serve * Preheat the oven to 400 degrees. Grease a 12-cup muffin pan or line with 12 muffin paper liners. Put the dates and water in a food processor and blend to a rough puree. *Sift together the flour, baking powder, and salt into a large bowl. Stir in the sugar. * Lightly beat the eggs in a large pitcher or bowl, then beat in the date puree and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. *Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until golden brown and firm to the touch. *Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely. Spread a teaspoon of Dulce de Leche over the top of each muffin before serving. (Source: 1 mix, 100 muffins, Susanna Tee- photo also)

Fresh Shrimp and Corn Chowder Salad with Bacon

*Summer Collection-SALAD: 2 medium ears of corn, shucked 12 oz. red potatoes, unpeeled, chopped (1/2 inch) 1 lb. shelled, deveined uncooked medium shrimp (31-35 count) 1 cup grape tomatoes, quartered 1/3 cup chopped red onion 1/3 cup fresh basil 4 slices bacon, cooked, coarsely crumbled, divided DRESSING: 1/4 cup light mayonnaise 3 TB canola oil 3 TB lemon juice 2 tsps grated lemon peel 3/4 tsp coarsely ground black pepper 1/4 tsp crushed red pepper Cook corn in large pot boiling water 3 minutes; add potatoes. Continue cooking 5 minutes or until corn and potatoes are almost tender. Add shrimp; cook 2-3 minutes or until shrimp turn pink and potatoes and corn are tender. Drain; cool under cold running water. Drain well; pat dry. Meanwhile, whisk dressing ingredients in small bowl. With sharp knife, cut corn off cob into large bowl; add potatoes and shrimp. Stir in tomatoes, onion, basil and half of the bacon. Gently stir in dressing; sprinkle with remaining bacon. YIELD; 5 (1 1/2-cup) servings. (Source: Cooking Club Magazine)

STEAK GRILLING TIP

*Lightly oil steaks rather than oiling the grill grate. Trim excess fat from the meat to reduce flare-ups.

Shrimp Macaroni Salad

*Summer Collection- 1/2 tsp. salt 1/4 tsp. paprika 1 cup celery 1 onion 2 boiled eggs
1 cup mayonaise 1/4 cup French dressing 1 1/2 cup cooked macaroni 1/4 cup pepper 7 oz shrimp Stir together salt, paprika, mayonnaise and dressing. Fold in remaining ingredients. (Source: Brenda Mazour-Klinkhammer Family Cookbook)

OLIVE OIL ICE CREAM:)

*Summer Collection-*2 scoops ice cream* Extra Virgin Olive Oil *Dash of Sea Salt Put  the scoops of ice cream in a bowl. Drizzle with  Olive Oil and add a dash of sea salt on top of Olive Oil and ice cream (Source:Jamie Oliver-Food Network)

SUNFLOWER CAKE

*Summer Collection-1 (8-in.) round cake, any flavor 2 boxes Twinkies 1 pkg. maple candies 1 pkg. chocolate candies 1 pastry bag frosting, brown Yellow frosting On very large foil-covered piece of cardboard (heavy cardboard). Center cake round. Frost sides and top with yellow frosting. Unwrap Twinkies and place around cake round radiating out (like a starburst). Take chocolate chips and cover in a single layer, the cake. (These will be the seeds of the sunflower.) Now take maple candies and decorate to look like bees. Place at various locations on sunflower. Pipe a single line of brown frosting down the center of the Twinkies in a squiggly line, forming the petals.(Source: Anthony Blashill-Klinkhammer Family Cookbook)