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)

QUICK FIXES

*Burnt food on pots and pans-Allow the pan to cool on its own. Remove as much of the food as possible. Fill with hot water and add a capful of liquid fabric softener to the pot; let it stand for a few hours. You'll have an easier time removing the burnt food.

Bread Pudding Pancakes :)

*Summer Collection- 2 cups stale bread cubes 2 cups buttermilk 1/2 tsp vanilla extract 2 eggs (well beaten) 1/3 cup flour 1 tsp cinnamon 1 tsp nutmeg. Pour stale bread cubes in a bowl, add buttermilk and eggs, add vanilla and cinnamon and nutmeg. Add flour. Mixture should be thick enough for pancakes. Pour batter by 1/4 cupfuls onto hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.Yield: 6-8 pancakes( Source: Cooking Channel)

SAFETY "FIRST"

*Keep cold water running in the sink while you pour hot water from vegetables. It prevents the steam from scalding your hands.

SUMMER RECIPES ARE HERE :)

1-2-3 Blackberry Sherbet

Memorial Day Weekend Collection- 4 cups fresh or frozen blackberries, thawed 2 cups sugar 2 cups buttermilk In a food processor, combine blackberries and sugar, cover and process until smooth. Strain and discard seeds and pulp. Stir in buttermilk. Transfer puree to a 13 by 9-in dish. Freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm. Just before serving, transfer the sherbet to a food processor, cover and process for 2-3 min or until smooth. YIELD: 1 quart (Source: Taste of Home)