Summer 2026 Recipes

Grandma's Delicious Bars

Courtesy: Melissa Haack

Ingredients

Crust

• 1/2 cup butter
• 1 cup flour
• 1/4 cup sugar

Filling

• 13 graham crackers, crushed
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup chocolate chips
• 1/2 cup chopped nuts (optional)
• 1 can Eagle Brand sweetened condensed milk

Frosting

• 1/2 cup butter
• 1 tsp. vanilla
• 1 1/2 cups powdered sugar
• A dash of salt

Instructions

1. Mix butter, flour, and sugar together and pat into a 9 x 13-inch pan.
2. Bake for 10 minutes at 350°F.
3. Mix the other ingredients together and spread gently over the crust.
4. Bake again at 350°F for 30 minutes.
5. For the frosting, mix butter, vanilla, powdered sugar, and a dash of salt until smooth.
6. Frost when cool.
7. Cut into small squares.

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Iron Skillet Blackberry Cobbler

Courtesy: Kellie Kennedy

Crust

• 1 stick butter  
• 1/4 cup brown sugar
• 1 1/4 cups all-purpose flour
• 1 rounded tbsp. baking powder, plus 1 tsp.
• 1/4 tsp. salt
• 1 1/4 cups milk

Cobbler Filling

• 3 1/3 cups fresh blackberries, or frozen
• 1 tsp. vanilla extract
• 2 tbsp. all-purpose flour
• 1/2 cup white sugar

Instructions

1. Spray one 10-inch iron skillet with cooking spray.
2. Preheat oven to 375°F.
3. Add butter to the skillet and melt in the oven.
4. While the butter is melting, whisk together the brown sugar, flour, baking powder, and salt.
5. Stir in milk with a spoon.
6. Remove skillet and spread flour mixture in skillet on top of melted butter.
7. Mix blackberries, cinnamon, vanilla extract, flour, and white sugar together with a spoon.
8. Drop by spoonfuls into skillet.
9. Bake at 375°F for 45 to 50 minutes, until crust is done and golden brown.

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Fried Ice Cream Cake

Courtesy: Tessa Stinson

Ingredients

• 1.75-quart container vanilla ice cream
• 3 cups crushed corn flakes, measure it AFTER they are crushed
• 1/2 cup sugar
• 1 tsp. ground cinnamon
• 1/2 cup salted butter (1 stick)
• 8-ounce container whipped topping (COOL WHIP), thawed
• 1 tsp. vanilla extract

Instructions

1. Take the ice cream out of your freezer and let it sit on the counter for about 30 minutes, until softened.
2. Crush and measure out corn flakes.
3. Add sugar and cinnamon to crushed corn flakes and stir until thoroughly coated.
4. In a large skillet, melt butter over medium-low heat.
5. Once melted, add the corn flake mixture.
6. Stir constantly for about 4–5 minutes, until lightly golden brown. Do not walk away, and do not turn up the heat. You don’t want the sugar to burn. Take off heat and allow to cool.
7. In a large bowl, combine softened vanilla ice cream, whipped topping, and vanilla extract. Use a large spoon and stir until thoroughly mixed.
8. Spread half of the cooled corn flake mixture into the bottom of a 9 x 13-inch baking dish. Press down with your hand until it is evenly spread out.
9. Pour ice cream mixture over corn flake mixture. Spread out evenly.
10. Top with remaining corn flake mixture.
11. Cover and put into the freezer for at least 4 hours to let it all set up.

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