This summer is incredibly hot and sweaty, so there’s pretty much nothing better than ice cream and other fabulously delicious frosty treats. Check out these three recipes for some great desserts that will delight and best of all, cool you off.

Brownie Ice Cream Cake

Nothing goes better together than brownies, fudge and ice cream and this brownie ice cream cake will cost you a fraction of what store-bought ice cream desserts sell for.

Prep Time: 25 minutes
Total Time: 3 hours 55 minutes
Makes: 16 servings

You will need:

• 1 box Betty Crocker fudge brownie mix
• water, vegetable oil and eggs called from on brownie mix box
• 1/2 gallon (8 cups) ice cream, slightly softened
• 1 cup hot fudge topping, warmed if desired
• 2 tablespoons Betty Crocker Decorating Decors candy sprinkles
• 16 red maraschino cherries with stems, drained

Directions:
1. Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.

2. Make brownie batter directed on box. Divide batter evenly between pans. Bake 19 to 22 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.

3. Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm.

4. Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Drizzle each wedge with hot fudge topping. Decorate with candy sprinkles and cherries. Store covered in freezer.

Creamy Orange Ice Cream Pie

This creamy orange ice cream pie looks absolutely delicious. It includes sherbet, ice cream and sugar cookie crumbs.

Prep Time: 30 minutes
Total Time: 8 hours
Makes: 8 servings

You will need:

• 1 pouch (1lb 1.5oz) Betty Crocker sugar cookie mix
• 1/2 cup butter or margarine, softened
• 2 pints (4 cups) orange sherbet
• 1 pink (2 cups) vanilla ice cream

Directions:
1. Heat oven to 375°F. In medium bowl, stir cookie mix and butter until well mixed (mixture will be crumbly).

2. Reserve 1 1/2 cups crumb mixture; set aside. In ungreased 9-inch glass pie plate, press remaining mixture over bottom and up side of plate; prick with fork. Bake 16 to 18 minutes or until light golden brown. Cool completely, about 1 hour.

3. Meanwhile, on ungreased cookie sheet, sprinkle remaining crumb mixture. Bake 10 to 11 minutes or until edges of crumb mixture begin to brown. Cool on cookie sheet, about 30 minutes.

4. While crust and crumb mixture are cooling, place sherbet and ice cream in refrigerator to soften. Scoop half of softened sherbet over crust; spread to cover crust. Sprinkle with 1/2 cup crumbs. Scoop all of softened ice cream over sherbet and crumbs; spread to cover. Sprinkle with 1/2 cup crumbs. Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining 1/2 cup crumbs. Freeze until firm, 4 to 6 hours or overnight. Let stand 15 minutes to soften before cutting.

Frosty Latte Dessert

Ah, the dessert I am most excited about! When you say coffee liqueur and chocolate syrup and I am sold.

Prep Time: 20 minutes
Total Time: 5 hours, 5 minutes
Makes: 9 servings

You will need:

• 2 cups whipping (heavy cream)
• 1/4 cup coffee liqueur
• 1/2 cup chocolate-flavor syrup
• 1/2 cup butter or margarine (firm)
• 1 cup Gold Medal all-purpose flour
• 1/2 cup finely chopped nuts

Directions:
1. Place whipping cream, liqueur and syrup in large bowl; refrigerate.

2. Heat oven to 350ºF. Cut butter into flour in medium bowl, using pastry blender or crisscrossing 2 knives, until evenly mixed. Stir in nuts. Press evenly in bottom of ungreased square pan, 9x9x2 inches. Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.

3. Beat whipping cream mixture with electric mixer on high speed until stiff; spread over crust. Cover and freeze at least 4 hours until firm. For serving pieces, cut into 3 rows by 3 rows; serve immediately. Store covered in freezer.

I tend to do my grocery shopping very spur of the moment. Being one of those people who is constantly engaging in the vicious cycle of using spare time to figure out when I will again have more spare time to go out and do things that need to get done, like grocery shopping for instance, I tend to run most of my errands very spur of the moment. I’ll finish working a little earlier than I had planned, look at the clock and then go running to my partner saying “Hey look! I’m done working and now we must go run errands because who knows when we will have this time again!” And off we go to the store. Because of this, we often make a very grave mistake before heading out to the grocery store. We don’t eat beforehand.

You can tell when someone goes to the grocery store while they’re starving; their shopping cart is loaded up with things they would love to be eating right that moment and if they’re hungry enough, that means pretty much everything. It has always simply been known that you don’t go to the grocery store hungry, but now there’s some scientific evidence to back that theory up.

Researchers at the University College London recently conducted a study where they put participants on different diets that influenced their metabolism. They then gave the participants options of playing various lotteries, some riskier than others. The researchers found that study participants were more likely to choose riskier options when they were hungry than when they weren’t. As soon as the researchers fed the participants, they began making more conscious and money-saving decisions.

Simply put, eat before you head out to the grocery store. Being hungry and trying to do pretty much anything doesn’t work as well as it would if you were operating on a full stomach; when you’re hungry you are irritable and when your stomach is full, you are a lot more level-headed. You could end up saving quite a bit at the grocery store, or when running any other errands you have, just by heading out of the house right after you eat breakfast or lunch.

Summer is the time for going on vacation with your family, coming up with fun activities for your kids and best of all, enjoying the weather with good friends and great cocktails.

On the 4th of July Bacardi USA launched their “Salute to Summer’s Best 60 Second Cocktail Program” that will go on until Labor Day (September 6th). This program has brought together celebrity chef John Besh and celebrity mixologist Bryan Stowe, both who are also former US soldiers, who have created a phenomenal menu of cocktails and grilled dishes that are healthy and delicious. Both the dishes and cocktails feature and utilize the flavors found within Bacardi’s line of products.

The cocktail recipes on the menu take just 60 seconds to make and the grilled dishes take 10 minutes. With these recipes, you can put together an entire menu of exquisite recipes and accompanying cocktails that will look and taste fabulously. These recipes will also wow the pants off of your loved ones and will look like they were made in more than just a few minutes with incredibly easy-to-find ingredients.

The cocktail recipes use Bacardi’s unique and flavorful alcohol and some of the recipes include Grey Goose Fresh Berry Lemonade and Bacardi Limon Iced Tea. Among the grilled foods recipes you will find Grilled Chicken Breast with Tequila Cazadores Reposado Lime Glaze and Grilled Flank Steak with Louisiana Peach and Grey Goose Citron Glaze, among others.

Take a look at how easy it is to create the Bacardi hand shaken daiquiri in this video from Bryan Stowe.

You can find easy-to-locate recipes right on the cocktail recipes section of the 60 Second Cocktails Facebook page or you can download their entire recipe book! [PDF]

Bacardi USA hasn’t just put together some awesome menus for you to utilize throughout the rest of the summer using their products and flavors, although that is certainly pretty amazing. In addition to recipes and ideas for your own recipes, Bacardi USA has also committed to donate $75,000 to the USO and Bacardi consumers who are over 21 years of age can increase the total donation amount of $100,000 through their participation in the 60 Second Cocktails Facebook fan page. Every time someone becomes a fan of the page on Facebook, Bacardi USA will donate $1 to the USO until they reach $100,000.

So go become a fan of 60 Second Cocktails and get that donation amount increased!

Berries are now in season; strawberries, raspberries, blueberries, blackberries, and all the other types of berries out there are finally ready to be picked and taken home. Berries have great nutritional content and contain beneficial vitamins, fiber and antioxidants. Berries are great to snack on alone, or you can use them as an ingredient in recipes, salads, desserts or breakfast rolls.

So now that you know why berries are so great for you–not to mention they taste delicious–here are some tips on how to buy berries, how to store berries or freeze them for later use and of course, how to prep them to use in recipes.

Buying Berries:

• Visit a berry farm to pick them during the peak of the season.
• In the store, look for berries that are plump, firm and colorful, turning berry cartons over to check for moldy or mushy berries before you buy.
• Berries perish quickly; purchase them when you plan to use them.

Storing Berries:

• Wait until you use the berries to wash them. Unwashed berries stay fresh longer.
• Store berries loosely covered in the refrigerator for no more than two days.
• If you can’t use the berries right away, freeze them or make a puree or sauce that will keep longer.

Freezing Berries to Use Later:

• Wash and dry berries, removing stems and leaves.
• Arrange berries in a single layer on a baking sheet and freeze overnight.
• Transfer frozen berries to an airtight freezer bag or container; freeze for up to a year.

Preparing Berries to Use in Recipes:

• Wash berries with cold water in a colander; drain well.
• Allow to air dry, or pat dry with a paper towel.
• Remove stems and leaves with a hulling tool or paring knife.

For the third day in a row, it is incredibly hot and humid outside. When we were still getting inches of snow in late April, I was certain summer would never grace us with its presence. But it’s better late than never and here we are, nearly June and finally, some weather that makes sense.

As the air conditioner came out of storage and was put in my partner’s office and while we took up secondary housing in the lukewarm shower, all I could think about was camping and steaks and cheeseburgers on the grill. In short, I need some awesome meaty goodness cooked outside on a grill and I need it now.

Because summer just doesn’t make sense without dinner cooked on the grill, SIRIUS Radio has a free download of Martha Stewart‘s entire Summer Grilling Cookbook. [PDF]

51 pages in all, this cookbook has helpful grilling tips and recipes for salads, sides, main dishes and desserts! If you subscribe to SIRIUS Radio, see Martha Stewart’s full schedule at http://sirius.com/martha.

With so many variations of traditional Irish meals, sometimes it’s just nicer to go back to basics, which is what we’ve done here with our St Patrick’s Day dinner menu full of traditional favorites that have withstood the test of time.

Appetizer

Incredibly Creamy Potato Soup
This is an incredibly creamy, and also incredibly easy and fast soup to throw together using a whopping five potatoes!

Prep Time: 10 minutes
Total Time: 35 minutes
Makes: 6 servings (about 3/4 cup each)

You will need:

• 1 1/2 cups water
• 5 medium potatoes, peeled and cut up
• 1 medium celery stalk, sliced (1/2 cup)
• 1/4 cup water
• 1 cup milk
• 3/4 teaspoon salt
• 1/8 teaspoon white pepper
• 2 green onions, thinly sliced

Directions:

1. Heat 1 1/2 cups water to boiling in 3-quart saucepan. Add potatoes and celery. Cover and heat to boiling; reduce heat. Simmer about 20 minutes or until potatoes are tender.

2. Drain liquid into blender. Remove 3 cups cooked vegetables from saucepan; place in blender with liquid. Add 1/4 cup water. Cover and blend about 1 minute until smooth.

3. Stir pureed vegetables back into saucepan. Stir in remaining ingredients; heat over medium heat, stirring occasionally, until hot.

Irish Soda Bread
A St Patty’s Day dinner just wouldn’t be complete without Irish soda bread. Whether or not you’re Irish, a hearty meal with family and friends to celebrate the holiday begs for the inclusion of a great tasting quick bread.

Prep Time: 10 minutes
Total Time: 55 minutes
Makes: 1 loaf (14 slices)

You will need:

• 3 tablespoons butter or margarine, softened
• 2 1/2 cups Gold Medal all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup raisins, if desired
• 3/4 cup buttermilk

Directions:

1. Heat oven to 375°F. Grease cookie sheet.

2. Cut butter into flour, sugar, baking soda, baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in raisins and just enough buttermilk so dough leaves side of bowl.

3. Turn dough onto lightly floured surface. Knead 1 to 2 minutes or until smooth. Shape into round loaf, about 6 1/2 inches in diameter. Place on cookie sheet. Cut an X shape about 1/2 inch deep through loaf with floured knife.

4. Bake 35 to 45 minutes or until golden brown. Brush with butter or margarine, softened, if desired.

Main Course

Slow Cooker Old-World Corned Beef and Vegetables
Even those who swear they don’t know how to cook or can’t cook a delicious meat and potatoes meal for the meat and potatoes holiday can accomplish this amazing dish with the use of a tried and true slow cooker.

Prep Time: 15 minutes
Total Time: 9 hours, 15 minutes
Makes: 10 servings

You will need:

• 2 1/2 pounds medium new potatoes, (about 8), cut in half
• 2 cups baby-cut carrots
• 1 cup frozen small whole onions, thawed
• 1 corned beef brisket (3 to 3 1/2 pounds)
• 1/8 teaspoon pepper
• 1/2 cup water
• 1 tablespoon Worcestershire sauce
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Directions:

1. Mix potatoes, carrots and onions in 4-to-6-quart slow cooker.

2. Thoroughly rinse corned beed; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.

3. Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.

4. Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables.

Dessert

Irish Cream-Coffee Bars
Sure, you may have had Irish cream flavoring or liquer in your coffee to wind down and relax after a hearty, satisfying meal, but these dessert bars take the decadent flavor to the next level of deliciousness, made with liquer, coffee and sugar cookie mix no one can mess up.

Prep Time: 25 minutes
Total Time: 2 hours, 35 minutes
Makes: 25 bars

You will need:
For Bars:

• 1 pouch (1lb 1.5oz) Betty Crocker sugar cookie mix
• 1/2 cup chopped pecans
• 1/2 cup cold butter
• 1 egg
• 1 can (14oz) sweetened condensed milk (not evaporated)
• 2 tablespoons Irish cream liquer
• 1 teaspoon instant coffee granules or crystals

For Topping:

• 1 cup whipping cream
• 2 tablespoons packed brown sugar
• 1 tablespoon Irish cream liquer
• 1 teaspoon vanilla
• 1/8 teaspoon ground cinnamon
• 25 cinnamon sticks (2 inch)

Directions:

1. Heat oven to 350°F. Spray bottom and sides of 8-inch square pan with cooking spray. In large bowl, place cookie mix and pecans. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. With fork, stir in egg. Press half of cookie mixture in bottom of pan. Bake 15 to 18 minutes or until golden brown. Reserve remaining cookie mixture.

2. Meanwhile, in small bowl, stir milk, 2 tablespoons liqueur and the coffee granules until well blended. Pour evenly over warm crust. Sprinkle reserved cookie mixture over top. Bake 25 to 30 minutes longer or until golden brown. Cool 30 minutes at room temperature. Refrigerate 1 hour to cool completely. Let stand 10 minutes before cutting into bars (5 rows by 5 rows).

3. Just before serving, in small bowl, beat whipping cream, brown sugar, 1 tablespoon liqueur and the vanilla with electric mixer on high speed until soft peaks form. Top each bar with dollop of whipped cream; sprinkle with ground cinnamon. Insert cinnamon stick into each dollop of whipped cream.

Plan on making your valentine a romantic dinner tomorrow night? Head to your local grocery store and pick up some of these tried and true edible aphrodisiacs perfect for Valentine’s Day!

Oysters:

Oysters are the classic and cliche aphrodisiacs who get a lot of attention for their mouth feel, especially when swallowed raw and whole. Another reason why they are so synonymous with gettin’ it on is because of their resemblance to female genitalia. Oysters are very high in protein and rich in zinc and iron–nutrients that help in the transport of oxygen and stimulate the metabolism.

Chocolate:

Chocolate isn’t known for its connection to Valentine’s Day for nothing, so the next time your honey brings you a chocolate-filled heart, know that chocolate is actually a flavorful source of quick energy and has been known to elevate people’s moods due to it containing theobromine and caffeine–two related alkaloid stimulants. Chocolate is also rich in phenylethylamine, a compound that has effects similar to amphetamine.

Avocado:

Avocados are sodium and cholesterol-free, they are nutritious, creamy and mild to taste. The curves of an avocado perfectly mimic the curve’s of a woman’s body and is filled with good fats and has a wonderful buttery texture.

Ginger:

Before we had the modern medicine in over-the-counter pain relievers like Midol and Pamprin, ginger was used to help relieve menstrual cramps and many people still use ginger root to soothe the stomach. Ginger acts as a stimulant and is known to relax the smooth muscles of the uterus and intestines.

Bananas:

Yes, this is very, very obvious–it is impossible to look at a banana without taking note of its obvious phallic shape. Bananas are rich in potassium and B vitamins, which are two necessary components for sex-hormone production.

Artichokes:

Artichokes are one of the oldest-known foods filled with antioxidants. Prickly to touch, if you can make it to the center, its delectable heart reveals itself and you can feast on its delicately meaty substance. Yes, another pretty obvious conclusion as to why this is an aphrodisiac.

Honey:

Honey is sticky, sweet and golden. The look, taste and texture of honey makes it alluring and mysterious.

Pine Nuts:

Pine nuts are full of zinc, a key mineral in maintaining male potency. They have been used to stimulate the libido since Medieval Times. They contain good fats and have an extremely velvety texture.

Vanilla:

Vanilla has been said to increase feelings of lust, being very seductive. Some studies have shown that vanilla can raise levels of catecholamines, or the adrenaline, in the blood.