Fresh Watermelon Snow Cone Shots!

Watermelon is the essential flavor of summer. Cool, refreshing and sweet, these little shots are a fun summer surprise! ~Amy

Fresh Watermelon Snow Cone Shots!

Seedless watermelon, cut into medium to small sized pieces, place in large ziploc, and freeze until frozen.

Shot glasses

Serve with fresh lime wedges
Super fine sugar rimmed shot glasses
Sprinkle with Tajin Chile Spice

Use frozen cubes of watermelon in place of ice, and shave according to manufacturers instructions. Quickly fill shot glasses with shaved watermelon and garnish with mint.
Serve immediately.

Recipe by Amy Richardson

Passionfruit, Orange, and Guava Ice Cream!

We’re having a heat wave, a tropical heat wave! Cool down with this traditional taste from the islands! ~Amy

Passionfruit, Orange, and Guava Ice Cream!

2 cups half and half
3/4 cup guava, juice
3/4 cup passionfruit, juice
1/2 cup fresh orange juice
1/3 cup sugar
3/4 tsp vanilla
1/2 a fresh lime, juiced

1 cup fresh pineapple pieces

A few drops coloring if desired, red and yellow

In a blender, place Guava, passionfruit, and orange juice. Add sugar, vanilla, lime juice, and pineapple. Blend on high, until well mixed. Pour into ice cream container, whisk in half and half an freeze according to manufacture’s instructions.

Makes 1 1/2 quarts

Recipe by Amy Richardson

Skewered! A Summer Sandwich Party!

Saddle up, and round up your family and friends for the best darn party of summer!~Amy

A Summer Sandwich Party!

Party Menu:


Ciabatta rolls, mini or cut into quarters
Roasted chicken, deli style, sliced
Sliced apples, red or green
Blue cheese, sliced or cubed
Butter Lettuce leaves
Long skewers

Dipping sauce:

Mustard recipe:
1/2 cup honey mustard, purchased
1/4 cup sour cream
2 tbsp honey
1/8 tsp black pepper

Place all ingredients in a blender or small food processor, and blend on high for 30 seconds or until well blended.


Kaiser Rolls
Roast Beef, deli style, sliced
Wisconsin cheddar cheese
Hickory smoked Bacon
Avocado, sliced
Leaf lettuce

Dipping sauce:

1 1/2 cups barbecue sauce, Sweet Baby Rays Hickory Brown Sugar, or other purchased brand
1/2 cup Lemon Ranch sauce

In a small bowl, whisk together BBQ sauce and lemon ranch sauce until smooth. Thin with additional lemon juice or warm water if a thinner consistency is desired.


Sourdough, toasted and buttered
Smoked Turkey, sliced
Honey glazed ham, sliced
Hickory smoked bacon, cooked
Pepper jack cheese, sliced
Avocado, sliced
Beefsteak tomatoes, sliced
Iceberg or leaf lettuce

Dipping sauce:

3/4 cup sour cream
1/4 cup mayonnaise
1 package Hidden Valley Ranch mix
1 cup buttermilk
2 tbsp fresh lemon juice

In a small mixing bowl, whisk together sour cream and mayonnaise. Add mix and blend well. Add buttermilk and lemon juice and whisk until completely blended. Refrigerate until ready to use.


Black pepper kettle chips
1/4 cup parmesan cheese, finely grated

Open bag of chips, sprinkle chips with parmesan cheese. Close bag and gently shake to coat.


6 small jars
6 small skewers
4-6 cups watermelon cubes
1 cup fresh raspberries
1 lime, cut into six wedges
Fresh mint leaves

Place watermelon and raspberries into jars. Top with a lime wedge, mint and serve with a skewer.


1 3/4-2 cups sugar
8 cups water
1 1/2 cups fresh squeezed lemon juice
1/4-1/2 cup maraschino cherry juice
Crushed ice

In a large beverage jar, dissolve sugar in to water by stirring vigorously. Add lemon juice, add crushed ice and pour juice over the top for a layered look, or stir to mix.


Short skewers
Purchased chocolate chocolate ice cream sandwiches, Fat Boys
Chocolate Fudge Sauce, recipe follows*

Cut fat boys into quarters, skewer each section through the middle, making a tower. Serve immediately with homemade fudge sauce.

Hot Fudge Sauce:

1/2 cup butter
1 cup semi sweet, bittersweet, milk chocolate pieces, or a combination
1 cup evaporated milk
1 cup sugar
1 tsp vanilla

In a medium sized saucepan, melt butter.
Add chocolates, evaporated milk, and sugar.
Cook over medium heat, stirring until smooth.
Bring to a simmer, remove from heat, and add vanilla.
Mixture will thicken as it cools,

Makes about 2 cups

Recipes by Amy Richardson

Strawberry Passionfruit Breakfast Parfait Pops!

Summertime breakfast on the go! School’s out, let’s have some fun! ~Amy

Strawberry Passionfruit Breakfast Parfait Pops

1 cup sliced strawberries lightly puréed
2 tbsp sugar or honey

1 cup vanilla yogurt
1/2 cup passionfruit juice

1/4 granola, homemade or purchased

Blend strawberries with sugar or honey. Set aside.

Whisk together yogurt and passionfruit juice together. Set aside.

Pour into layers freeze according to manufacture’s instructions. When frozen, remove from molds and place in individual bags or wrap in wax paper to keep. Or just eat!

Recipe by Amy Richardson

Chilled Peach Mango Soup with Brie and Rosemary Crackers


I love peaches! This super easy soup is a great light patio lunch, or a refreshing first course for dinner.~Amy

Chilled Peach Mango Soup with Brie and Rosemary Crackers

4-5 medium peaches, peeled and cut into pieces
2 ripe mangos, peeled and pits removed
3- 4 cups orange mango juice
1/2 cup vanilla yogurt

Brie wedges, at room temperature
Rosemary Crostini Crackers

Place peaches, mangos, yogurt and about 1 cup of the juice into blender. Blend until completely smooth. Pour into large bowl and whisk in renaming juice. Chill until ready to serve.

Serve in individual bowls with cheese and crackers.

Makes 4-6 servings

Recipe by Amy Richardson

Fresh Strawberry Frosted Sugar Cookies


This is supposedly a Swig sugar cookie rip off recipe, but being an expert on eating them, they are not quite true. But when frosted with fresh strawberry frosting, they make a truly yummy treat! ~Amy

Fresh Strawberry Frosted Sugar Cookies


5½ cup + 2 tablespoons flour

1 teaspoon salt

½ teaspoons baking soda

½ teaspoon cream of tarter

1 cup (2 sticks) butter, room temperature

¾ cup canola or vegetable oil

1¼ cup sugar

¾ cup powdered sugar

2 tablespoons water

2 eggs, room temperature

1 teaspoon vanilla

Preheat oven to 350 degrees

With an electric mixer, cream butter and sugars together for 2 minutes. Slowly stream in the oil while beating. Add the water and vanilla and then beat in the eggs, and beat on high for about 3 minutes until light and fluffy.

Add the salt, baking soda, cream of tarter and flour to butter mixture. Mix until just combined

In a small dish, mix together 1/4 cup sugar and a pinch of salt. Set aside.

Roll dough into 1 inch balls and place on a parchment lined baking sheet about 3 inches apart to allow for spreading

With a small drinking glass, dip the bottom into sugar and press down, until dough is about a 1/2 inch thick

Bake for 8 minutes, be careful not to over bake. Place hot cookies onto a cooling rack and let them cool completely. Frost with Fresh Strawberry Frosting.

Makes tons

*Swig copycat recipe

Fresh Strawberry Frosting

4 1/4 cups powdered sugar

1/2 cup butter, at room temperature

1/4 cup milk

1 tsp vanilla

1/4 cup chopped, fresh strawberries

With an electric mixer, beat butter and 2 cups of the sugar, and milk until smooth. Add vanilla, beat again. Add remains sugar and beat until light and fluffy. Mix in fresh strawberries, adding additional sugar if necessary.

Makes about 2 1/2-3 cups

Recipe by Amy and Madeline Richardson

Key Lime Pie Ice Cream Dessert


My Daughter Ozma and niece Olivia came up with this refreshing and tasty twist on the classic Key Lime Pie! Love it!~Amy

Key Lime Pie Ice Cream Dessert

Ice Cream:

2 eggs
4 egg yolks
1 1/4 cups sugar
3/4 cup key or regular lime juice
2 1/4 cups half and half
1 tbsp lime zest

In a medium saucepan, whisk together, eggs, egg yolks and sugar. When mixture is light and thick, whisk in lime juice. Cook over medium heat whisking constantly until thickened. Remove from heat and whisk in half and half, strain. Stir in fresh lime zest. Refrigerate until chilled. Freeze according to manufacturers instructions. Or pan freeze until firm. Keep frozen until ready to use.

Graham Cracker Bowls:

1 1/2 cups finely crushed graham cracker crumbs
1/3 cups sugar
6 tbsp butter, melted

In a mixing bowl, stir together crumbs and sugar, drizzle with butter and
mix. Press divide mixture evenly into muffin tin, pressing firmly to the bottom and sides.
Heat oven to 375
Bake for 7 minutes or until lightly browned.
Cool completely. Carefully remove from tin and set aside.

When ready to serve, fill cups with ice cream, garnish with a fresh lime wedge. Serve immediately.

Makes 6-8 servings

Recipe by Ozma Richardson and Olivia Hohl

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