Ice Cream Pretzel Cake

Ice Cream Pretzel Cake
from Taste of Home
serves 16

1 1/4 Cup Crushed Pretzels
6 Tablespoons Cold Butter, Cubed
3/4 Cup Fudge Ice Cream Topping, Warmed
1 Cup Chocolate Covered Peanuts, Crushed
1/2 Gallon Vanilla Ice Cream, Softened
1/4 Cup Caramel Ice Cream Topping

In a small bowl, cut in butter into crushed pretzels.  Press into the bottom of a greased 9-inch springform pan.  Spread over fudge topping.  Freeze for 30 minutes.  In a large bowl, combine ice cream and peanuts.  Spread over pretzel crust.  Drizzle caramel on top.  Freeze at least 8 hours or overnight.

One time my mom made a homemade ice cream cake and for some reason it was a huge fail.  I can't remember if it was because the caramel was frozen solid or there was something wrong with the brownie crust.  So I was a little nervous making this cake.  But let me tell you, it was a definite win!  I may have even stirred in a little extra fudge and caramel into the ice cream for extra delicious-ness (it was worth it!).

Balsamic Quinoa Salad

Balsamic Quinoa Salad
from Four Seasons Kitchen
serves 6 as a side dish

1 Cup Quinoa, Raw
1 Cucumber, Chopped
2 Bell Peppers, Chopped
1 Can Corn, Drained
1 Small Container Feta Cheese
1/4 Cup Olive Oil
1/3 Cup Balsamic Vinegar
2 Cloves Garlic, Chopped
1 Tablespoon Dijon Mustard
1 Big Squeeze Honey
Salt and Pepper, To Taste

Prepare quinoa according to package directions.  Let cool.  In a large bowl add quinoa, cucumber, peppers, corn, and feta.  Set aside.  In a small bowl mix together olive oil, balsamic vinegar, garlic, mustard, honey and salt and pepper.  Pour dressing over salad and mix well.  Cover and refrigerate a few hours before serving.

This salad is my new favorite side dish.  I make it almost every week!  It's perfect with a hamburger or a hot dog on the patio on a hot summer evening.  

Peach Week/ Peach Salsa

I always get excited every late July/ early August.  Summer is at it's peak, Shark Week is on the Discovery Channel and the Elberta Peaches are in season!  Usually I buy a case and eat 4 a day, diced with a little sugar and a dash of heavy cream.  Except for this year we got adventurous - peach canning at my aunt's lake cabin with my mom, cousin, and aunt!  (And two baby boys watching)

Jars are prepped and ready to go.

Peaches going in for a blanch to remove the skins.

A lot of pots of hot water is required for canning!

Success!

We also made a Peach Raspberry pie with raspberries picked right outside the cabin!

Peach Raspberry Pie

Another new venture- a shrimp boil!  So much fun.  Boil everything all together than dump in on the patio table and pour over some hot melted butter!

Here's the link for the recipe for the shrimp boil. 

Then we made a traditional Peach Pie

For the finale of peach week I made a peach salsa.

Peach Salsa

from lemontreedwelling.com

serves about 6 as an appetizer

1 Cup Peaches, Chopped (About 2 Peaches)

1 Cup Tomato, Chopped

1/2 Cup Red Onion, Finely Chopped

1 Jalapeno, Minced

1 Tablespoon Lime Juice

2 Teaspoons Sugar

Mix all ingredients together and store in an airtight container in the fridge.