Photo from Zak.com

Having a picnic at the park or the beach? That lovely blueberry pie you baked just won't be as scrumptious without the ice cream. But, there's no reason you can't bring some along.

The Ice Cream Tubbie is a stylish insulated container with a freezable lid that helps keeps ice cream cold for about an hour and a half. You can also use it for other foods—like a cold potato salad.

It will help keep your ice cream cold (it will hold a pint-size container) on the way home from the supermarket too.

The Ice Cream Tubbie is $11.99 at LaPrima. It comes in white, orange, turquoise, and kiwi.

Do you bring ice cream to the beach? What do you store it in?

Photo From Sugar Plum

Earlier this week a co-worker told me that chocolate is a vegetable. Oh happy day. Confirming the actual truth of this statement was more difficult than I thought...But, hey, it's made from cacao beans, and beans are a vegetable—Good enough for me! Do you agree with my logic?

I spent the rest of my week looking for the best ways to get my USDA-recommended three to five servings of "vegetables" per day...

Are you trying to kill me? Death by chocolate-hazelnut cake with raspberry preserves and chocolate ganache (photo above).

Sail away in a banana boat with chocolate, peanut butter, and Oreos.

Get lost in black forest cookies.

Chocolate sponge filled with strawberries and Nutella? Yes, please!

Wake up with chocolate chip banana crumb muffins.

It's the best thing since sliced chocolate bread.

Double trouble: Double chocolate bundt cake with chocolate ganache glaze.

Chocolate-covered blueberries are powered antioxidants.

What's your favorite way to get your recommended servings of chocolate vegetables?

Flute glasses are used for sparkling wine

Recently, I was discussing my upcoming dinner party menu with a friend, and she made a note that white wine wouldn't match the selected dish too well. I responded very know-it-all-like saying that I was planning on serving Merlot. And she responded, very know-it-all-like, "But you don't have red wine glasses." Oh. There's a difference?

Apparently there is. For each type of wine, there's a special type of glass.

For sparkling wine, you'd use a flute, the long-stemmed slender glass. The straight design helps keep the bubbles in the glass longer.

Sherry glasses are used for brandy and port wines

For aromatic drinks such as brandy and port wines, a Sherry glass is used. The glass narrows to promote the fragrance.  

Burgundy and Bordeaux wine glasses are used for red wine

Now, with red wines there are two types of glasses, Burgundy and Bordeaux. Both have the wider, rounder top which allows more oxygen to get in, increasing the oxidation rate which smooths out the flavor.

Burgundy glasses are used for delicate reds, such as Pinot Noir. They are more curved at the top to direct the wine to the tip of the tongue.

Bordeaux glasses are designed for full-bodied wines, such as Cabernets and Merlots. They are tall with a broader bowl, directing the wine to the back of the mouth.

White wine glasses are very similar to red wine glasses

White wine glasses are the most common type of wine glass. Like reds, whites taste better after a little bit of oxidation, though they don't need as much as red wines, so the tops often aren't as wide.

Honestly, I'll probably just end up pouring the red into the white wine glass. I can't justify going out and buying a whole new set of glasses just so the wine can oxidize more! But this is good to know in case I'm really needing to impress someone!

Do you use the "correct" type of glass when you drink wine at home?

Photo by Cafe Sheri

Nothing says summer for me more than an Arnold Palmer drink. No, this has NOTHING to do with golf. An Arnold Palmer is an easy and refreshing summer beverage, made from iced tea and lemonade.

And here's my recipe for making the perfect Arnold Palmer.

I've slurped down summertime Arnold Palmers ever since I was a kid, always at my grandparent's house. We never called them Arnold Palmers. Mostly they were just yummy concoctions made by my Dad and Grandpa who were always trying to sweeten up the bland sun tea my grandma used to make.

Today, I make them for pretty much the same purpose. To make a sweet and refreshing summer drink out of two staple ingredients we always seem to have on hand. I love the afternoon caffeine boost (in cooler months, I drink hot tea every afternoon) and the sweet lemony flavor.

What you'll need to make an Arnold Palmer:

• Your favorite iced tea (caffeinated or not; I prefer a strong unsweetened and unflavored black tea, like Peet's Summer House)
• Your favorite lemonade (I use Trader Joe's bottled Organic Lemonade)

Step 1: Load up your glass with ice. It's summertime!

Step 2: Partially fill your glass with iced tea. The 3/4 mark is perfect for me.

Step 3: Add lemonade. For me, it's 1/4 lemonade — not too sweet, not too strong.

Step 4: That's it. Now drink up!

I love Arnold Palmers (drinking the above pictured one now). I hope you'll like them too!

Here are some more Tea Drink Recipes for Summertime from other CafeMoms, as well as well as recipes for Low-Sugar Lemonade, Watermelon Punch, and Iced Mochas.

Photo From Coca-Cola

Some states have considered passing a "sweet tax"—a tax on sweetened drinks including soda, sports drinks, and those trendy drinks that advertise to be chock-full of vitamins, but are really filled with sugar.

The reason for the tax (beside making the states money, of course) is to prevent obesity: People will lose weight by choosing healthy options like water or unsweetened drinks over more expensive sugary beverages. After all, studies show that soda drinkers who gave up soda lost up to 20 pounds in one year.

But can a sweet tax really prevent obesity?

See this poll at CafeMom.

They'd often stare holes into me while I unloaded the bags of groceries and strapped in the baby as if to say I'm taking way too long.

Most of these people were older or obviously childless, because they had no idea how many extra minutes loading up kids as well as groceries takes.

It became so annoying that now I do what AMsMommy212 does -- I try for the spot nearest to the cart return. Or, when I'm with my older son, I'll park way in the back and enjoy the little walk.

"I will scan the lot for a good spot, but near the cart return in my favorite so I don't have to carry my son very far," says AMsMommy212, mom of a 16 month old boy. "I'm not one to drive up and down the rows for five minutes. I just park and walk."

See this poll at CafeMom.

When you see a mom loading up young kids do you wait for the spot or do you give her a break and drive on by? Where is your favorite spot at the grocery store?

Photo From KraftFoods.com

I can't wait to try this one-pot recipe for Barbecued Chicken Fajitas from Kraft Foods. It's not exactly an authentic Mexican meal, but the chicken and veggies are grilled so you know there will be tons of flavor.

Photo by kris_81

Breakfast is said to be the most important meal of the day. I admit, I'm bad about taking the time to eat breakfast, but am trying to get better. Here are some links I love that will get you to eat your morning meal, too:

Healthy cereals are, actually, not all that healthy.  — That's Fit

From French toast to parfaits, here are some delicious breakfast recipes. — Cookie

What do you give your kids for breakfast? This mom was scolded for her choice. —  Lil Sugar

Skipping breakfast can actually make you gain weight. — Healthy Living Buzz

Try having breakfast for dinner...the kids will love it. — Babble

Do you make time to eat breakfast? What's your favorite breakfast food? 

Photo From KraftFoods.com

Have you ever heard of "Watergate Salad," a.k.a. "Hawaiian Surprise?"

It's a vintage recipe made with pistachio pudding mix, marshmallows, pineapple, and other sweet surprises. (No clue how it relates to Watergate, other than it was popular in the '70s.) Sounds weird, right? But Mr. Cafe Kim's family makes yummy frozen cupcakes out of the recip by freezing the mixture in cupcake papers. You've got to try it this summer.

There's actually no "cake" in this recipe, as you can see below. Rather, the dessert gets its name from the fact that it has a cupcake shape.

Watergate Frozen Cupcakes

1 package (3.4 oz) pistachio instant pudding

1 can (20 oz.) crushed pineapple, juice and all

2 cups miniature marshmallows

8 oz Cool Whip

10-12 maraschino cherries (or more if you like), halved and drained

Combine ingredients in bowl. Mix thoroughly, scoop into cupcake papers, and freeze for 1-2 hours. Top with more cherries if desired.

Have you ever made frozen cupcakes?

Photo From StarTribune.com

Most people grill their hot dogs in the summer, but apparently the people in Minneapolis dress theirs up in silly costumes...

The Minneapolis Star Tribune held a hot dog dressing contest in which contestants send in photos of hot dogs wearing outfits. Beside the cool surfer dudes (above), other entries included Harry Potter, Brett Favre, fairies, cowpokes, and several brides.

Check out StarTribune.com to see photos of the two winners: "Dog Gone" (a "dead" hot dog being led away from the scene of a murder on a stretcher) and "Tooth Fairy."

Hilarious, but not quite as good as the Duct Tape Prom contest, eh?

Premier Collection by Rubbermaid

It's a catastrophic mess, like mine, I'm willing to bet. If only because we both have kids.

I keep my collection of Tupperware, Rubbermaid, Glad, and other assorted plastic food containers in a lower cabinet from back when my kids were babies and they were mostly used as stacking toys. I rarely put food in them because with two kids under two I was very much a "seat of my pants" person in the kitchen. It's a miracle any of us ate at all.

But today that shelf still looks like a bomb went off in there and I don't have any excuses. My kids have outgrown the stacking phase and my husband has always refused to put the dishes away, so that leaves just me to blame.

As a gift a couple of years ago, a friend gave me a few pieces from the Rubbermaid Premier Collection -- there's one above. I thought, whoo-wee, problem solved. These containers stack neatly inside one another and the bottoms snap to the lids so you can never lose one as long as you stick to the system.

That's my problem, sticking to the system. For some reason, I still find it easier to frantically shove, balance and squeeze in than to calmly stack and snap.

Maybe I should go back to doing it the way my mom did when I was growing up. Tupperware was the only game in town back then, but it was pricey and my mom did not partake. She'd put leftovers on a plate in the fridge covered with plastic wrap, or leave the soup right in the pot.

Have you found a way to keep your plastic storage containers under control or is that drawer an organizing nightmare? Do your kids still play with them?

Photo by LuminousMom

Thank you to LuminousMom for sharing her family's favorite recipe for Cilantro Lime Marinated Shrimp Skewers!

Here's what LuminousMom had to say about why her family likes this recipe so much: I started making these when I was 12. My mom let me have the job of cooking dinner every night because she didn't get home from work until 7 or so. She let me have complete creative control, and this became one of our favorites. Now, they have me make it any time I come home!

Cilantro Lime Marinated Shrimp Skewers

2 lbs de-veined shrimp (just use as many as you want per person, so, for example, 8 per person)

3 cloves of garlic, chopped

1 cup loosely packed cilantro, chopped small

Juice of one lime (about 5-6 tablespoons)

1 tablespoon honey

2 tablespoon chopped jalapeno (optional, we like the heat!)

1 tablespoon canola oil

Soak your skewers overnight if they are wood. Make the marinade by combining garlic, lime juice, honey, canola oil, and jalapeno. Whisk together, then add in cilantro and toss in your shrimp.

You can use precooked shrimp, but they wont get as much flavor. If you use raw shrimp, the lime juice will turn the shrimp white, that's OK, it's just the acid cooking it a bit.

Let the shrimp marinade about an hour, then put 4-5 on each skewer. Barbecue over medium/high, it only takes 2-5 minutes total depending on your grill. I like to squirt a little extra lime juice and cilantro over them before serving, we just pile them on a platter and serve them next to a big bowl of rice or as an appetizer.

Don't miss these past Family Favorite Recipes:

• Mandarose's Meatloaf
• PinkSodaPop's Disappearing Fish Ole!

Send me your favorite family recipe, and I'll post it here next week!

See this video at CafeMom.

Is it just me, or is cutting a fresh, ripe mango messy business?

My knife gets stuck in the pit, there's juice EVERYwhere, and the slippery fruit slides all over the counter. Ugh. I often wondered if mangoes were worth all the hassle until I found this DIY video, which demonstrates an easy way to cut a mango. It definitely comes in handy when you're craving a delicious  Mango-Coconut Smoothie (keep reading for the recipe).

Mango-Coconut Smoothie Recipe

1 mango, diced

1 tablespoon canned cream of coconut (if you can't find cream of coconut, use 1/4 cup coconut milk and omit regular milk below)

1/8 cup of milk

1 tablespoon plain yogurt

Ice (as much as is needed to thicken)

Honey (to taste)

Blend all ingredients except honey. Taste. If it's not sweet enough, add 1 teaspoon of honey (or more if you prefer). Enjoy!

Do you cut a mango like the guy in the video, or do you have a better technique?

Photo by Cafe Kim

The Fourth of July always makes me think of ripe, juicy cherries! They're such a gorgeously vivid red color now that they're in season. I'm showing off the Cherry Upside-Down Cake I made. In the meantime, here are some yummy cherry treats from around the Web...Happy Fourth of July!

Cherry pie, how lovely.

Homey cherry brown butter bars.

Bakewell tart with thyme-infused cherry preserve—perfect for a tea party.

Eat healthy: Cherry vanilla granola.

Why didn't I think of this? No cherry pitter...use a pastry tip.

Wake up with cherry coffee cake.

Sweet cherry cobbler wouldn't last a second around me.

Classic cherry clafouti.

Do you prefer sweet or tart cherries? Do have a favorite cherry recipe?

Photo by 920Wendy

Fourth of July is already here?! Seriously, where has this summer gone?

If you find yourself scrambling for recipes, party ideas, and games, look no further. I took the liberty (pun intended) of searching the web for great ideas so you don't have to:

• Make a patriotic soundtrack. Here's a list of very American songs.
• July 4th games and activities to keep the kids entertained.
• Real Simple has a list of red-white-and-blue cocktail recipes.
• Cookie gives tips on preparing for your Fourth of July celebration.
• Patriotic dessert roundup from Martha Stewart. All delicious.
• Spinners, novelties, snakes? Learn what each different type of firework does.

Happy Fourth of July everyone!!

The Onion is known to poke fun at just about everything and everyone. Their latest target? Taco Bell. Here is the Taco Bell's New Green Menu Takes No Ingredients From Nature clip.

Three standout quotes from this funny, satirical video:

• "The lettuce looks so realistic!"
• "At Taco Bell, we have a long tradition of taking as little as possible from the natural world."
• "You will actually be eating the garbage you produce."

Can we feel good about feeding our kids fast food?

What do you think of the satire? 

Seal. Seal appetizers, seal entrees, seal pepperoni, seal roasted in the oven with cranberry sauce. Seal.

Apparently, it's delicious, tasting similar to beef tenderloin. If only it weren't so controversial...

See this poll at CafeMom.

Canada is one of the only countries in the world that allows commerical seal hunting. (The U.S. banned the practice in 1972.) Animal rights groups have protested Canada's annual commercial seal hunt, which allows fishermen to kill about 280,000 seals from a herd of 5.6 million. And Europe has banned the import of Canadian seal.

Despite the controversy, some restaurants continue to serve it because of customers' requests. Ordinarily, I'd try anything. But I might have to draw the line here.

Would you eat seal?

See this video at CafeMom.

Someday, when my kids are older and not as demanding, I'd like to slow down a little and savor the process of preparing a meal. It's always so relaxing when I watch them do it on the Food Network.

But today, I'm looking for ways to speed things up in the kitchen so I can get grub on the table and get on with it. Take a look at this video on how to peel a hardboiled egg in 10 seconds ...

I need more of these techniques for some of my most time-consuming tasks ... and food processors don't count, because I don't have one.

• Mincing onions, garlic, celery, everything

• Removing the silver skin from meats

• Grating cheese

• De-veining shrimp

I'm looking for tips so please share any videos, gadgets, techniques, or vouchers for free cooking classes with me.

What prep step takes you the longest in the kitchen?

Photo From YumSugar.com

This fast summer salad makes a perfect light dinner for those nights when it's just too hot to eat. Serve as is, or you can add cherry tomatoes, black olives, roasted red peppers, or whatever fresh veggies you have on hand.

Orzo, Pine Nut, and Feta Salad From Epicurious.com

1 pound orzo pasta

3 tablespoons fresh lemon juice

1/2 cup olive oil

1/2 cup pine nuts, toasted

1 1/4 cups feta (6 ounces), crumbled

1 cup thinly sliced scallion greens

Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander. Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot orzo and toss. Cool orzo, then toss with pine nuts, feta, and scallion greens. Season with salt and pepper.

Photo by lilysmommy85

Saturday is Fourth of July and I'm sure most of you will be spending it by barbequing, firework shooting, and flag waving. Here are some links I love to help you celebrate America's birthday:

This easy and cheap craft makes the perfect patriotic centerpiece. — Woman's Day

In my family, hotdogs are the food of choice for July 4th barbeques. Here are 80 different hot dog recipes to mix it up. — Cookie

You may be more worried about making sure the kids don't attack each other with fireworks, but don't forget about the importance of food safety. — That's Fit

This red-white-and-blue kebab makes for a tasty, and healthy, dessert. — Lil Sugar

Be sure to read over these firework safety tips before shooting. — Big Kid Buzz

All kinds of DIY crafts to throw the perfect patriotic party! — Martha Stewart

What are your Fourth of July plans?

Strawberry shortcake

See this poll at CafeMom.

This strawberry shortcake recipe goes above and beyond simply buying pre-made, store-bought biscuits or cake, but it's still really easy...

Easy Strawberry Shortcake Recipe (serves 12)

6 cups fresh strawberries, washed and sliced thin

1 cup, plus 7 tablespoons granulated sugar

Juice from one lemon

4 2/3 cup Bisquick mix

1 cup milk

6 tablespoons butter or margarine, melted

3/4 cup heavy whipping cream

Vanilla extract

For strawberries: Mix strawberries, 1/2 to 1 cup sugar (depending on how sweet the berries are), and lemon juice. Let stand for 1 hour. Mash strawberries a bit if preferred.

For biscuits: Mix Bisquick mix, milk, 6 tablespoons sugar and the butter until soft dough forms. Gently smooth dough into ball on surface sprinkled lightly with Bisquick mix. Knead 10 times. Roll dough 1/2-inch thick. Cut with floured 3-inch round cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes at 425F or until golden brown.

For cream: Beat whipping cream, 2 tablespoons sugar, and a couple drops of vanilla until it holds soft peaks.

Assembly: Split biscuits in half. Fill and top with strawberries and whipped cream.

How do you make strawberry shortcake?

Photo by Mandarose

Every week I'm posting favorite family recipes from CafeMom members. This week Mandarose shares her easy recipe for meatloaf. Doesn't it look delicious?

Here's what Mandarose had to say about why her family like this recipe so much:

Our family recipe is meatloaf. My mom gave it to my sister when she moved out. Then, when I got my own apartment (with my daughter), my sister gave me a pan of meatloaf to cook one night when I got home. On top of the meatloaf was a recipe card with her recipe on it. It is very simple—that's why she gave it to me—and I use it to this day...It's almost a given that when we have meatloaf we have cheddar sour cream and chive mashed potatoes and green beans with it.

Meatloaf

1 package crackers, crushed up

1/2 cup onions (the kind in the spice section)

2 eggs

1 tablespoon salt.

1 tablespoon  pepper

16 oz. tomato sauce

1.5-2 lb. hamburger meat

Mix all ingredients and bake at 350 for 1 hour.

Don't miss these past Family Favorite Recipes:

• PinkSodaPop's Disappearing Fish Ole!

Send me your favorite family recipe, and I'll post it here next week!

Photo From TheKitchn.com

What's the most important thing to serve at a Fourth of July party? Red, white, and blue food, of course!

Here's a tasty roundup of everything you need for a memorable Fourth of July menu:

• Raspberry Ice Tea from Taste of Home (*can also be made alcoholic by adding vodka)
• Chips and Gazpacho Tomato Salsa from Epicurious.com
• Whole Chicken on the Grill
• Summer Baked Beans from CookingLight.com
• Red, White & Blue Potato Salad from RecipeGirl.com
• Mexican Grilled Corn
• Wave Your Flag Cake with strawberries, blueberries, and Cool Whip from Kraft.com

And for festive Independence Day decor, be sure to check out these links:

• How to set a Patriotic Table from Epicurious.com
• Patriotic Drink Parasols from MarthaStewart.com 
• Summer Sparkling Lights from Country Living
  

Are you having a party on the Fourth of July?

Wald Bike and Bag Combo; $50

This is my dream: I'm riding my gleaming red Schwinn Beach Cruiser Bike on a dirt road in Nantucket, passed hedges of blue hydrangeas and pink roses.

After waking up at 10 a.m. and reading the paper over a mushroom omelet in bed, I decided to pedal on over to the fish market to pick up some clams, oysters, hot dogs, corn, and Lobster for the New England clambake we're having tonight. Hey, when you own a beach house, you gotta go all out.

I'm going to pack it all in my Wald Bike Basket and Bag ($50), which is nicely insulated so the fish will stay cool while I stop for a cappucino on my way home.

I could go on, but I don't own a beach house on Nantucket. These days I couldn't even afford a trip on the ferry. So let's just get to the giveaway -- two lucky CafeMoms can win the cool bike basket and insulated bag from Wald featured in my dream! Everyone raves about these.

To enter to win one, please tell me ...

In your dream world, how would you be spending your summer vacation?

Two CafeMoms who reply to this post with a comment by 11:59 p.m. (EST) on Thursday, July 14, 2009, will be chosen at random to receive one Wald Bike Basket and Bag Combo* each. Just your first comment will be counted -- I'll ignore all others.

Each mom can win only one Wald Bike Basket and Bag -- we have a pink bag in a white basket, and a hula bag in a black basket -- no matter how many times you comment. Colors/styles will be awarded at random; winners are not able to choose.

Wald Bike and Bag Combo; $50

*No Purchase Necessary. Starts June 29, 2009 at 7 a.m. (EST) and ends July 14, 2009 at 11:59 p.m. (EST).

Open to U.S. residents, 16 years and older, who are CafeMom members. Void where prohibited. Click here for the Official Rules.

And click below to check out all our other contests in our Big Bike Giveaway ...

Win a Toddler trike

Win a Big Kid Bike

Win a Bike Helmet

Win a Stationary Exercise Bicycle

Win a Bicycle Storage Rack

Win a Women's Bike

Win a Bicycle Baby Carrier

Photo by Cafe Kim

I love homemade sticky buns laced with brown sugar and cinnamon for brunch on the weekend. Most recipes for cinnamon rolls require a lot of work, but this one from the Barefoot Contessa cuts the preparation time in half with a clever shortcut: puff pastry and muffin tins!

Easy Stick Buns from Barefoot Contessa, Foodnetwork.com

(For Buns)

1/2 stick unsalted butter, at room temperature (I more than halved the amount of butter in the usual recipe and it turned out fine)

1/3 cup light brown sugar, lightly packed

1/2 cup pecans, chopped in very large pieces

1 package (17.3-ounces/ 2-sheets) frozen puff pastry, defrosted

1 tablespoon melted butter

(For Filling)

2/3 cup light brown sugar, lightly packed

3 teaspoons ground cinnamon

1 cup raisins (I used dried cranberries)

Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

Combine 1/2 stick butter and 1/3 cup brown sugar with electric mixer. Place 1 rounded teaspoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

Do you have a good homemade sticky bun recipe to share?