Summer is here and that means we’re doing all we can to stay cool. In my house, that usually involves frozen treats – and lots of them. Ice cream, sorbet, popsicles, snow cones, you name it. Why wait for the ice cream truck to make its way down the street when you can make all of the above in the air-conditioned comfort of your own home? We can’t stop making these homemade snow cones – and when you try them, you’ll see why.
Snow cones couldn’t be easier to make. Get the entire family involved. The kids can help make the syrups or pack the “snow” before enjoying this classic summer treat.
First, make your syrup. In a large saucepan over medium-high heat, bring water to a boil. Add sugar and stir until the sugar completely dissolves.
Divide the simple syrup evenly between 4 medium bowls (if you want more than four flavours/colours, you can easily increase the recipe). Add an envelope of powdered drink mix (like Kool-Aid) to each bowl. This is when you can recruit the kids’ help. Have them stir the drink mixes (you might want to make sure they’re suited with an apron in case of spills) until they are fully dissolved. Let the mixture cool and ta-da! You have a variety of colourful, flavoured syrups to use on your snow cones. We bought some handy plastic bottles online – and highly recommend them for if you prefer to keep the snow cone-making mess to a minimum.
Place ice cubes in the blender jar. Cover and process on “ICE CRUSH” or pulse until ice is completely crushed and snow-like.
Transfer the crushed ice to a bowl. The next step is critical for your snow cone-making success. Sprinkle 1 to 2 tablespoons of water over ice and mix thoroughly with a spoon or a spatula. The extra water adds a little moisture to the ice, making it easy to pack for your snow cones. You know that perfect snow for snow-ball making? Same idea here.
Use an ice cream scoop to shape ice into balls and place in cups for serving. We ordered these colorful cups and spoons online but you could order classic paper cones or use bowls or plastic cups you already have on hand.
Once the ice is packed, it’s time for the syrups. Mix and match to make a colorful snow cone or keep it simple and use one syrup per cone. The family will have fun finding their favourite flavour and colour combinations. There’s never a bad time for snow cones.
In a large saucepan over medium-high heat, bring water to a boil. Add sugar and stir until sugar is dissolved.
Divide syrup evenly between 4 medium bowls. Add an envelope of powdered drink mix to each bowl. Stir until drink mixes are dissolved and thoroughly blended into syrups. Cool.
Using a funnel, pour each flavored syrup into squeeze bottles. Refrigerate until cold.
Place ice cubes in blender jar. Cover and process on ice crush or pulse until ice is completely crushed. Transfer ice to a large bowl. Sprinkle water over ice and mix thoroughly. Use an ice cream scoop to shape ice into balls and place in cups for serving. Drizzle with flavoured syrup.
Store remaining syrups in the freezer for next use.
As the temperature steadily rises, we’re starting to crave summer favourites like ice cream cones, juicy peaches, and anything with grill marks.
We’re throwing everything on the grill – seasonal veggies, pizza, london broil – you name it. We can’t seem to get enough of that charred, fresh-off-the-grill flavor.
While a simple rub of salt and pepper might suffice for some, the Test Kitchen developed three simple marinades that pack a punch to use all summer long.
We whipped up these easy marinades in our Hamilton Beach® single-serve blender and each was developed with a particular protein in mind.
Grilled chicken is a summer staple. Instead of covering it with your favorite BBQ sauce before tossing it on the grill, let it take a quick dip in this citrusy marinade. Fresh thyme and zesty lemon juice perfectly complement the chicken, ensuring this goes with just about any summer side dish.
In the mood for pork? This apple dijon marinade is both sweet and tangy, thanks to a little bit of apple juice and dijon mustard. The addition of brown sugar leaves you with a beautifully caramelized pork chop when you pull it off the grill.
Grilled steak is hard to resist on its own, but when it’s covered in this ginger lime marinade it’s nearly impossible. This Asian influenced marinade adds a nice bite to juicy steaks – thanks to fresh, spicy ginger and red pepper flakes. It’s got a little bit of sugar, a little bit of salt, and a lot of flavour.
Whether sweltering temps are keeping you inside with your Hamilton Beach® Searing Grill or you’re spending a beautiful 75-degree evening next to your outdoor grill, you’re sure to be in the running for the neighbourhood grill master title this summer thanks to these three marinades.
Canada is turning 150 this Saturday and we can’t wait to celebrate! While you might be busy preparing for your special Canada Day celebration, we want to help and add this red and white no-bake cheesecake to your menu! Not only is it tasty and easy to make, the colours are sure to complement your party theme perfectly.
In the spirit of Canada’s 150th birthday, we want to share 15 fun food and drink facts about Canada:
Canada produces 77% of the world’s maple syrup.
Canadians consume the most doughnuts and has the most doughnut shops per capita than any country in the world.
Hawaiian pizza was invented in Canada.
Poutine was created in Quebec in the late 1950s.
Peameal bacon is a Canadian original.
All Caramilk bars are produced at Toronto’s Gladstone Chocolate Factory.
Montreal-style bagels are known as one of the best bagels in the world.
All-dressed and ketchup chips are exclusively Canadian.
Bloody Caesar is one of the most popular cocktails in Canada.
Timbits and a “Double Double” – you can’t get more Canadian than with this combo.
Southern Ontario is known for its ice wine production.
Canadians consume more Mac & Cheese than any other country in the world.
McDonalds in the Maritimes offer McLobster sandwiches when in season.
Canadian distiller Iceberg Vodka from Newfoundland harvests the water from icebergs that break off from glaciers.
Coffee Crisp chocolate bars are made in Canada.
Celebrate #Canada150: Red and White No-Bake Cheesecake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8
Servings
8
Celebrate #Canada150: Red and White No-Bake Cheesecake
Using a food processor with chopping/mixing blade and with processor running, drop graham cracker pieces through the food chute and process until fine crumbs are formed.
Add melted butter through the food chute until mixed. Set aside.
In a large mixer bowl on medium speed, beat cream cheese, confectioners’ sugar and vanilla extract. Reduce speed to low. Fold in whipped topping. Divide mixture between 2 small bowls.
In first bowl, stir in the strawberry preserves. Leave second bowl as vanilla.
Between 8 (7 ounce) glasses, layer 1 tablespoon graham cracker mixture, 2 tablespoons strawberry mixture, sliced strawberries, 1 tablespoon graham mixture, 2 tablespoons vanilla mixture, 1 tablespoon graham mixture, 2 tablespoons strawberries mixture and strawberries.
Garnish with remaining strawberries before serving.
