Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!View Slideshow
Click on the arrow to view the recipes from the August 2007 issue of Better Homes and Gardens magazine.
Sandwich chocolate chip ice cream between chocolate cupcakes for a new spin on a classic summer treat. Don't forget a napkin when you eat this finger-licking goodie!
Pucker up with a lemon shake by blending vanilla ice cream with lemonade. Add sparkle to the glass rims with crushed lemon drop candies and sugar.
We've found a use for the melon rind! Blend pureed cantaloupe and softened vanilla frozen yogurt and serve it in each half of the hollowed melon.
Itty-bitty sundae-style desserts make a splashy dinner finale. Fill tiny plastic glasses with clever combos and dig in.
Enjoy a spoonful of creamy Neapolitan ice cream and crispy crepes. In 20 minutes you can slice ice cream and arrange the sundaes.
Enjoy "dulce de leche" (pronounced DOOL-say day LAY-chay) ice cream in this layered torte. The Spanish-based flavor is cooked-down, caramelized milk.
Whip together this upside-down berry cornmeal cake in 20 minutes. Top with low-calorie berries rich in antioxidants.
Berries are the base of this salad dressing. Toss whole berries with nearly any salad green -- raspberries with spinach and blueberries with Boston Bibb lettuce.
Perfect for cook-outs, sprinkle this tangy coleslaw over frankfurters to add pizzazz to a classic summer meal.
Prepare a springform pan with a crushed chocolate wafer crumbs mixture. Then fill with a coffee-infused, marshmallow-whipped mixture and freeze.
It won't take you long to make this frozen dessert. With five ingredients, you'll have time to make it on a weeknight!
Sauteed onions and garlic with hot dogs, spaghetti sauce, and shell macaroni make a gourmet-style hot dish.