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.