CRAZY & DELICIOUS ICE CREAM FLAVORS!!!

*Summer Collection- Try one of these flavors at a shop near you or online. 1 .PEAR AND BLUE CHEESE Salt and Straw, Portland,Ore. The classic cheese board combo goes sweet. saltandstraw.com2. BACON PEANUT Hedonist Ice Cream Rochester, N.Y Bacon might sound like a wacky flavor, but combined with this shop's other offerings (like Thai curry), it's practically tame. headonisticecream.com 3. WHISKEY AND PECANS Jeni's Splendid Ice Creams, Columbus, Ohio;Nashville and other locations This luscious treat is spiked with Ohio-made whiskey and tastes like butterscotch. jeniscom (Source: dash magazine & photo also)

M & M'S Peanut Butter Brownie Pops

*Summer Collection-YUM :) 4 oz semi-sweet chocolate 1 cup canola or vegtable oil 2 cups sugar 1 teaspoon vanilla extract 4 eggs 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 2 cups M & M'S popsicle sticks frosting *Preheat oven to 350 degrees. Lightly grease a rectangler 13 by 9 by 2 inch pan. In a 3-quart saucepan, gently combine the semi-sweet chocolate and oil over very low heat until melted. Remove from heat and allow to cool. *In a seperate bowl, combine the sugar, vanilla and eggs until blended. Add in the chocolate mixture. Slowly sift in the remaining dry ingredients and mix until combined. Fold in 1-1/4 cups of M & M's. *Spread the batter into the pan. Sprinkle with remaining 1/2 cup of candies and press lightly.Bake until the Brownies begin to pull away from the sides of the pan, about 30-40 minutes. Let Brownies cool. Then cut, frost and top with M & M's. Push popsicle sticks into Brownies and enjoy!! (Source: dash magazine & bakingwithmms.com & photo also)

GRILL TIP

*No matter what you are grilling this summer, build a two-zone fire. This means the coals are banked to one side of the grill, giving you a hot side and a cooler area. (For a gas grill, simply turn one burner on and leave the other off or on low.)(Source: BON APPETIT)

THE JAILISCITO (SLUSHY)

*Summer Collection- 1/2 cup super-fine sugar Grated zest of 1 lime 1/3 cup lime juice (3-4 limes) 2 cups chopped watermelon 6 TB tequilia 2 TB Grand Marnier 2 TB agave nectar *Put the sugar and lime zest in a saucepan with 1 cup water. Place over low heat. Gently bring to a simmer, allowing the sugar to dissolve. Let bubble gently for 5 minutes, remove from the heat and pour in the lime juice. *Place the chopped watermelon in a food processor or blender, add the lime syrup, tequila, Grand Marnier and agave nectar and blitz until well combined. *Pour into a freezer-safe container, cover, and place in the freezer for up to 6 hours, giving it a good stir every 2 hours. Remove from the freezer, blitz in a food processor or blender, and pour into glasses. Allow to thaw a little ( approximately 10 minutes), then serve. Yield: 6 slushes (Source: The Spokesman-Review & kaboom wallpaper)

POMEGRANATE, VANILLA AND VODKA

*Summer Collection-1/2 vanilla bean 1/4 cup super-fine sugar 1-1/2 cups pomegranate juice 4 TB vodka *Scrape the seeds from the vanilla bean and place pod and seeds in a saucepan with the sugar and 1/2 cup water. Slowly bring to a boil, allowing the sugar to dissolve. Let simmer gently for 5 minutes, then remove from the heat. Allow to infuse for 30 minutes. *Remove the vanilla pod from the syrup and mix the pomegranate juice and vodka. Pour into four frozen ice pop molds. *Place the molds in the freezer. Let set for 2 hours, insert the sticks and allow to freeze until completely solid (about 4 more hours) Yield: 4 pops (Source:  The Spokesman Review & photo also)

Gin Zing

*Summer Collection-2 1/2 cups? chopped cucumber 1 cup elderflower cordial 1/2 cup gin *Place the cucumber and elderflower cordial in a food processor or blender and blitz until smooth. *Pass the mixture through a fine mesh strainer into a bowl and stir half of the pulp in the sieve back into the cucumber and elderflower juice. Mix in the gin until well combined, then pour into six frozen ice pop molds. *Place the molds in the freezer. Let sit for 3 hours, give it a good stir, insert the sticks and allow to freeze solid (about 4 more hours) or leave overnight. YIELD: 6 pops (Source:  The Spokesman Review & photo also)