• No Bake Frozen Raspberry Pie

    How to make No Bake Frozen Raspberry Pie

    Yield: 1 10 inch pie

    Prep Time: 20 minutes

    Cook: Freeze 4 hours

  • Grilled Fish Lettuce Tacos with Mojito Marinade

    How to make Grilled Fish Lettuce Tacos with Mojito Marinade

    Yield: 8 servings

    Prep Time: 20 minutes

    Cook: 40 minutes



    1 pound firm, white fish filets such as cod, sea bass OR halibut
    1/2 cup fresh orange juice
    1/3 cup fresh lime juice
    1/4 cup chopped red onion
    1/4 cup loosely packed fresh mint
    4 cloves fresh garlic, peeled
    1 tablespoon Mazola Corn Oil
    1 teaspoon Spice Islands Ground Cumin
    1/2 teaspoon sugar

    Lettuce Tacos

    16 large crisp lettuce leaves such as Bibb, butter OR leaf lettuce
    1 large red bell pepper, cut into strips
    1 large jicama root, cut into matchstick strips
    Fresh lime wedges


    Preheat grill to medium heat or about 350°F.

    Place fish in a large resealable plastic bag or mixing bowl and set aside.

    Combine marinade ingredients in a blender or food processor and pulse 6 to 8 times or until well chopped. Reserve 1/4 cup of the marinade in a small bowl and set aside. Pour remaining marinade over fish, stir to coat and set aside to marinate for 10 to 15 minutes.

    Separate lettuce into 16 large leaves. Rinse and pat dry; cover and chill until ready to serve. Combine pepper strips, jicama and reserved marinade in a bowl and stir to coat.

    Spray grill with grill spray and preheat for direct grilling over medium heat. Remove fish from marinade and discard marinade. Grill fish for 2 to 3 minutes per side or until firm and cooked through. Transfer cooked fish onto a plate and break apart into 16 equal portions.

    To assemble tacos, arrange chilled lettuce “cups”, open side facing up on a serving platter. Spoon grilled fish into each lettuce cup, add pepper and jicama mixture and serve immediately with lime wedges.

    Recipe courtesy Mazola Corn Oil.

  • Chocolate Covered Strawberry Ice Cream Cake

    How to make Chocolate Covered Strawberry Ice Cream Cake

    Yield: 8 to 10 servings

    Prep Time: 25 minutes

    Cook: 5 hours 30 minutes


    For the chocolate cake:

    1 3/4 cups (7.8 ounces or 221 grams) all-purpose flour
    2 cups granulated sugar
    3/4 cup (3.1 ounces or 89 grams) unsweetened cocoa powder
    2 teaspoons baking soda
    1 teaspoon Clabber Girl baking powder
    1 teaspoon fine salt
    3/4 cup sour cream
    1/2 cup vegetable oil
    3 large eggs, at room temperature
    1 teaspoon vanilla
    1 cup boiling water

    For the strawberry ice cream:

    1 quart fresh strawberries, hulled and chopped
    4 ounces cream cheese, at room temperature
    1/2 cup sour cream
    1/2 cup whole milk
    1/2 cup heavy cream
    1 teaspoon fresh lemon juice
    2 tablespoons corn syrup
    3/4 cup granulated sugar
    1/4 teaspoon fine sea salt
    1 1/2 teaspoons vanilla extract

    For the chocolate ganache:

    6 ounces semisweet chocolate, chopped
    1/2 cup heavy cream
    Strawberries, hulled and sliced, for garnish


    For the cake:

    Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans.

    In the bowl of a stand mixer, sift together the flour, sugar, cocoa, baking soda, and baking powder. Add in the salt. Mix on low speed until combined. In a small bowl combine the sour cream, vegetable oil, eggs, and vanilla. On low speed gradually add the sour cream mixture into the dry ingredients. Beat on low until just combined, scraping down the edges as necessary. Add in the boiling water and beat until just combined. Be careful not to over-mix.

    Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes, or until a cake tester comes out clean. Cool the cakes in their pans for 30 minutes before carefully turning them out onto a cooling rack. Freeze the cakes until very firm.

    For the ice cream:

    In the pitcher of a blender, puree all the ingredients until smooth. Transfer the mixture to a medium bowl and press plastic wrap against the surface. Chill in the refrigerator for at least 30 minutes, or up to 1 day.

    Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions. Line a clean 8-inch cake pan with plastic wrap. Pour the ice cream into the cake pan then press another sheet of plastic wrap against the surface. Freeze until firm, about 2 hours or up to 2 days.

    For the ganache:

    Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Let cool until the ganache is thickened but still pourable.

    To assemble:

    On a serving plate or cake stand, place 1 cake layer upside-down. Remove the ice cream from the pan and place over the cake, peeling off the plastic wrap. Top with the remaining cake layer. Pour the ganache over the cake, letting it drip down the sides. Freeze for 2 hours, or until firm. Top with strawberries and let stand for 5 to 10 minutes before slicing and serving.

    Recipe by Tessa of Handle the Heat on behalf of Clabber Girl

  • Kahlua Coconut Frozen Hot Chocolate

    How to make Kahlua Coconut Frozen Hot Chocolate

    Yield: about 4 servings

    Prep Time: 5 minutes

    Cook: 10 minutes


    For the frozen hot chocolate:

    3 ounces quality bittersweet chocolate, melted and cooled
    1/4 cup quality unsweetened cocoa powder
    1/4 cup packed light brown sugar
    3/4 cup whole milk
    1 (14 ounce) can unsweetened coconut milk
    1/2 cup Kahlúa
    1/4 teaspoon vanilla extract
    1/8 teaspoon fine sea salt
    4 cups ice

    For topping:

    3/4 cup cold heavy cream
    1 tablespoons granulated sugar
    1/2 cup sweetened shredded coconut, lightly toasted


    For the frozen hot chocolate:

    In a blender combine all the ingredients. Blend on high speed until well combined and frosty. Pour into serving glasses.

    For topping:

    In a medium bowl, use an electric mixer to whip the heavy cream and sugar until soft peaks form. Dollop the whipped cream onto each glass of frozen hot chocolate then sprinkle with shredded coconut. Serve.

  • Grilled Strawberry Shortcake Skewers with Blueberry Glaze

    How to make Grilled Strawberry Shortcake Skewers with Blueberry Glaze

    Yield: 8 servings

    Prep Time: 20 minutes

    Cook: 30 minutes


    For the skewers:

    1 pound cake, thawed if frozen
    32 strawberries (2 pounds), hulled
    2 tablespoons Mazola Corn Oil
    2 tablespoons honey

    For the cream:

    1 cup whipping cream
    2 tablespoons granulated sugar
    Zest of 1/2 lemon

    For the glaze:

    1 1/2 cups powdered sugar
    1 tablespoon whipping cream
    1/2 teaspoon fresh lemon juice
    1/4 cup blueberries, thawed if frozen


    For the skewers:

    Prepare the grill for direct cooking over medium-low heat.

    Slice the pound cake into slices, then cut each slice into cubes. In a small bowl combine the corn oil and honey until well combined.

    Thread cake cubes and strawberries through skewers until they’re all gone. If using wooden skewers, be sure to soak the skewers in water for at least 1 hour before using. Lightly brush the oil and honey mixture all over the skewers.

    Grill the skewers for about 2 minutes per side, or until the cake is toasted and golden and the strawberries are slightly softened.

    For the cream:

    Beat the cream, sugar and zest in a bowl with an electric mixer until soft peaks form. Cover and chill until ready to use.

    For the glaze:

    In the pitcher of a blender, combine all of the glaze ingredients. Blend on high until everything is well combined and smooth. Drizzle over the skewers before serving alongside the cream.

  • Summer Kahlúa Cocktails
  • Raspberry Lemonade Cheesecake Bars

    How to make Raspberry Lemonade Cheesecake Bars

    Yield: 16 squares

    Prep Time: 15 minutes

    Cook: 3 hours 55 minutes


    For the crust:

    10 whole graham crackers
    4 tablespoons (2 ounces) unsalted butter, melted

    For the cheesecake:

    2 (8-ounce) packages 1/3-less fat cream cheese, at room temperature
    1/2 cup sugar
    2 lemons, zested and juiced
    2 large eggs
    1 teaspoon vanilla extract
    2 tablespoon flour
    1/8 teaspoon salt

    For the raspberry swirl:

    1/2 cup fresh raspberries
    2 tablespoons sugar


    For the crust:

    Preheat the oven to 350°F. Line an 8 by 8-inch baking pan with foil, leaving an overhang.

    In the work bowl of a food processor, pulse the graham crackers until finely ground. Add the melted butter and pulse until moistened. Press the mixture into the bottom of the prepared pan. Bake for about 10 minutes, or until lightly golden brown and fragrant. Let cool.

    For the cheesecake:

    In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until well combined and smooth. Beat in the lemon zest, lemon juice, eggs, and vanilla until combined. Add in the flour and salt and beat until just combined. Spread the mixture over the crust.

    For the raspberry swirl:

    In a food processor or blender, puree the raspberries until smooth. Press through a fine mesh strainer, discarding any seeds and pulp that remain. Stir in the sugar. Dollop the unbaked cheesecake with spoonfuls of the raspberry puree. Use a skewer to make swirls.

    Bake for 30 minutes, or until set at the edges but ever so slightly jiggly in the middle. Cool completely in the pan on a wire rack. Cover and chill the cheesecake in the fridge until very cold, at least 3 hours. The cheesecake can be stored in the fridge for up to 2 days.

    Before serving, use the foil to remove the cheesecake from the pan. Cut into 15 squares. Serve chilled.

  • S’mores Pudding Pie

    How to make S’mores Pudding Pie

    Yield: 8 servings

    Prep Time: 10 minutes

    Cook: 3 hours 32 minutes


    For the crust:

    14 whole graham crackers
    1 tablespoon light brown sugar
    7 tablespoons unsalted butter, melted

    For the chocolate pudding:

    1 tablespoon unflavored gelatin
    1/3 cup boiling water
    2/3 cup sugar
    1/3 cup cocoa
    1/4 cup cornstarch
    1/8 teaspoon salt
    3 cups 1 percent low-fat milk
    3 ounces semisweet chocolate, chopped
    2 teaspoons vanilla extract

    For the marshmallow topping:

    20 marshmallows


    Preheat the oven to 325°F.

    For the crust:

    In the bowl of a food processor process the crackers and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant and golden brown, about 12 minutes. Cool completely on a wire rack.

    For the pudding:

    Meanwhile, make the pudding. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.

    In a medium saucepan mix the sugar, cocoa, cornstarch and salt. Gradually add the milk, whisking until smooth. Set over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.

    Remove from the heat. Add the chocolate and stir until melted. Stir in the vanilla and reserved gelatin. Pour the mixture into the pie crust.

    For the topping:

    Cut the marshmallows in half lengthwise with a pair of scissors. Top the pie with the marshmallows, covering the entire surface. Use a kitchen torch to brown the marshmallows to desired toastiness. Alternatively, place the pie pan on a baking sheet and broil for 2 minutes, watching the entire time to make sure it doesn’t scorch. Chill the pie in the fridge for at least 3 hours, or preferably overnight, until well chilled. Slice and serve!

    Recipe adapted from here

  • Watermelon Margaritas

    How to make Watermelon Margaritas

    Yield: about 2 servings

    One watermelon is more than enough to make 2 margaritas. Feel free to adjust the alcohol to watermelon juice ratio to suit your tastes. You can also double (or even quadruple) this recipe to serve more!


    1 watermelon
    3/4 cup (6 fluid ounces) tequila
    1/4 cup (2 fluid ounces) Triple Sec
    2 limes, juiced
    2 teaspoons granulated sugar
    Lime wedges, for lining rims and serving
    Margarita salt or granulated sugar, for lining rims


    Cut off both ends of the watermelon with a large sharp knife so it can stand flat on the cutting board. Run the knife down the sides of the watermelon to remove the rind. Cut the watermelon in half. Roughly chop one half of the watermelon then place into the pitcher of a blender. Puree until liquefied. Pass through a fine mesh strainer into a liquid container. Cover and refrigerate until ready to use.

    Cube the remaining half of the watermelon into ice cube-sized pieces. Place on a baking sheet and freeze until very firm, at least 4 hours or overnight.

    When ready to serve, combine 2 cups of the watermelon juice, tequila, Triple Sec, lime juice, and sugar in a pitcher and stir to combine. Place the margarita salt or sugar in a saucer. Run lime wedges around rims of the glasses then spin each rim in the margarita salt or sugar to coat. Fill the glasses almost full with the watermelon ice cubes. Divide the margarita mixture between the glasses and serve, garnished with lime wedges.