Blue Bunny® Sand Bucket Sundae

This make-ahead dessert is great fun for summer parties or family desserts.

Difficulty: Easy

Prep Time: 7 minutes

Makes: 8 servings

Ingredients

• 4 cups Blue Bunny® Caramel Praline Crunch Frozen Yogurt or any Blue Bunny® Premium Ice Cream flavor
• 1/2 cup Butterscotch-Caramel ice cream topping, at room temperature
• 1/2 cup cinnamon graham cracker crumbs
• Gummi sea shaped candies
• Sea shell shaped chocolate candies
• 2 small pails or buckets (about 2 cups in size)

Instructions

In each bucket, layer 1 cup frozen yogurt, 2 tablespoons butterscotch-caramel topping and 2 tablespoons cinnamon  graham cracker crumbs; repeat layers ending with graham cracker crumbs. Dessert may be eaten immediately or frozen at least 1 hour. If eating immediately, decorate with gummi and chocolate candies. If freezing, decorate just before serving.

Indulge in this decadent ice cream dessert without guilt by using reduced fat and sugar ingredients.

Blue Bunny® Salt River Bars

Difficulty: Easy

Equipment: Plate

Makes: 4 servings

Ingredients

• 4 Blue Bunny® Sweet Freedom® Snack Size Chocolate & Vanilla Ice Cream Bars
• 4 tbsp. reduced-fat crunchy peanut butter
• 4 reduced-fat buttery, crunchy crackers
• 1/2 small ripe banana, diced
• 4 tsp. sugar-free caramel sundae syrup
• 4 tsp. sugar-free chocolate syrup

Instructions

Spread 1 tablespoon peanut butter on top of each ice cream bar. Top each with about 1 tablespoon diced banana. Crumble 1 cracker on each and drizzle with 1 teaspoon caramel syrup and 1 teaspoon chocolate syrup. Serve immediately.

Warm, honey-sweetened fresh peaches are the perfect complement to frozen vanilla bean yogurt.

Blue Bunny® Honey-Peach Frozen Yogurt Sundae

Difficulty: Easy

Ingredients

• 4 (1/2 cup) scoops Blue Bunny® Vanilla Bean All Natural Frozen Yogurt
• 1/3 cup walnut halves
• 2 medium fresh peaches, sliced
• 1/4 cup honey
• 1/4 tsp. ground cinnamon
• Pinch ground cloves
• 2/3 cup fresh raspberries

Instructions

In a medium skillet over medium heat, cook walnuts until toasted, about 5 minutes; stirring constantly. Cool. When cool enough to handle, very coarsely chop. Set aside. In same skillet over medium heat, combine peaches, honey, cinnamon and cloves; cook and stir until peaches soften. Cool several minutes, then spoon over frozen yogurt. Top each serving with walnuts and about 4 raspberries. Serve immediately.

Blue Bunny® Georgian White Chocolate Peanut Butter Squares

A delectable combination of brownie, white chocolate, and peanut butter, these luscious squares are sure to satisfy any sweet tooth!

Difficulty: Moderately Easy

Prep Time: 25 minutes – freeze time extra

Cook Time: 45 minutes

Makes: 12 servings

Ingredients

• 4 cups Blue Bunny® Premium Peanut Butter Panic® Ice Cream
• 2 cups whipped topping, divided
• 4 oz. premium white chocolate baking squares
• 1 approx. 20 oz. box chocolate brownie mix (without chocolate syrup packet)

Instructions

Bake brownie mix according to package directions using a 9 x 9-inch baking pan; cool completely. Melt white chocolate in medium bowl according to package directions. Stir in 1/2 cup whipped topping; cool to room temperature. Fold in remaining whipped topping. Chill 1 hour. Spread ice cream over brownies. Spread mousse over ice cream. Freeze at least 4 hours, until solid. Cut into squares, garnish as desired.

Blue Bunny® Carrot Cake Pie

Blue Bunny Premium Chef Duff 24 Karat Carrot Cake™ flavored ice cream, carrot cake and glazed apples combine to create a luxurious pie.

Equipment: Non-stick skillet

Makes: 8 servings

Ingredients

• 4 cups Blue Bunny® Premium Chef Duff 24 Karat Carrot Cake™ Ice Cream, softened, or any Blue Bunny® Premium Ice Cream flavor
• 1 (6 oz.) prepared graham cracker crust
• 3 large crisp, red-skinned apples, cored
• 2 tbsp. fat free caramel sundae syrup
• 1-1/2 tsp. lemon juice
• Fat Free Caramel Sundae Syrup (optional)
• 1/4 cup roasted and salted pecan halves, broken

Instructions

1. Spread softened ice cream evenly in pie crust; cover and freeze at least 4 hours or until solid.
2. Ten minutes before serving pie, remove pie from freezer; uncover and set aside.
3. Thinly slice apples, leaving peeling on. In a large non-stick skillet over medium heat, toss apples with lemon juice and 2 tablespoons caramel syrup. Cook just until apples soften but still maintain their shape, about 10 minutes, turning often.

(If necessary, remove apple slices to a bowl as they cook to prevent overcooking.) Cut pie into 8 slices; top each with about 1/3 cup glazed apples. Drizzle with caramel syrup and sprinkle with broken pecans. Serve immediately.

Blue Bunny® Candy Corn Cups

This impressive ice cream dessert is so simple to make and will bring squeals of delight from your family.

Equipment: 4 Small Martini Glasses

Makes: 4 servings

Ingredients

•  8 tbsp. Blue Bunny® Premium Vanilla Ice Cream, softened
• 12 tbsp. Blue Bunny® Orange Sherbet, softened
• 12 tbsp. Blue Bunny® Pineapple Sherbet, softened
• 4 tbsp. lite whipped topping, thawed if frozen
• 8 pieces candy corn candies
• 4 small Martini Glasses

Instructions

For each dessert, spread 2 tablespoons Premium Vanilla ice cream into the bottom of a martini glass. Top with 3 tablespoons Orange Sherbet, spreading smooth, and 3 tablespoons Pineapple Sherbet, spreading smooth. Place in freezer while assembling remaining servings. Just before serving, top each with 1 tablespoon whipped topping and 2 candy corn candies. Serve immediately. To make ahead: layer ice cream and sherbet in each martini glass; cover and freeze until serving time. Top each with whipped topping and candy corn just before serving.

Blue Bunny® Butter Pecan Decadence

Chocolate sandwich cookies, pecan patties, hot fudge, and Blue Bunny® Sweet Freedom® Butter Pecan Ice Cream make a delightfully decadent treat!

Difficulty: Easy

Makes: 12 servings

Ingredients

• 1 (6.5 oz) box sugar free chocolate sandwich cookies (18 cookies)
• 5 cups Blue Bunny® Sweet Freedom® Butter Pecan Ice Cream, softened
• 1 (11.75 oz) jar sugar free/fat free hot fudge ice cream topping
• 1/4 cup fat free half and half cream
• 2 (3.5 oz) bags sugar free chocolate covered caramel pecan patties (14 patties)
• 1/8 tsp vanilla extract
• pinch of salt

Instructions

Coarsely break sandwich cookies into chunks; place in bottom of an ungreased 8 inch square baking pan. Spoon softened ice cream over cookies; spread evenly. Heat fudge topping according to package directions; pour over ice cream. Freeze until solid, about 2 hours. In a small saucepan over low heat, combine caramel pecan patties and half and half. Cook, stirring constantly until caramel patties are melted and mixture is slightly thickened. Stir in vanilla and salt. Cool 15 minutes before serving. Cut dessert into 12 squares; topping each with 2 teaspoons of caramel sauce. Store remaining caramel sauce in refrigerator.

To rewarm sauce: microwave in a microwave-safe container on high 45 seconds or until pourable.

Spiced Turkey Breast with Madeira Gravy

Serves: 8
Prep time: 15 minutes
Cook time: 1 hour, 25 minutes
Total time: 1 hour, 40 minutes

Ingredients

• 1 (7-lb.) bone-in turkey breast
• 1 1/2 tsp. grapeseed oil
• 1 tbsp. light brown sugar
• 1 tbsp. smoked paprika
• 1 tsp. ground cumin
• 1/4 tsp. cayenne
• 2 tbsp. butter, at room temperature, divided
• 2 tbsp. chopped shallots
• 1 (14-oz.) can low-sodium chicken broth
• 2/3 cup dry Madeira wine
• 4 tsp. cornstarch

Directions

1. Preheat oven to 450°F. Line a roasting pan with foil; add 2 cups water to pan. Place turkey on a roasting rack and set in roasting pan; rub top of turkey with oil. In a small bowl combine brown sugar, paprika, cumin, cayenne, and salt to taste. Rub on turkey.
2. Roast turkey, uncovered, 30 minutes. Reduce heat to 400°F. Cover turkey loosely with foil and roast 40 minutes more or until an instant-read thermometer registers 165°F.
3. Transfer turkey to a serving platter; reserve 1/4 cup of the drippings (fat skimmed). Cover turkey loosely with foil to keep warm. Let stand 15 minutes.
4. Meanwhile, for the gravy, in a medium saucepan melt 1/2 tablespoon of the butter over medium-low heat. Add shallots; cook 3 minutes or until softened. Add broth, wine and reserved drippings; bring to boiling. Cook until reduced to 1 3/4 cups. In a small bowl dissolve cornstarch in 2 tablespoons cold water. Whisk into saucepan; cook and stir 1 minute. Remove from heat; whisk in remaining 1 1/2 tablespoons butter, and salt and pepper to taste. Slice turkey and serve with gravy.

Nutrition

* Recipe developed for Integrated Marketing Services Photography by Visual Cuisines

French Green Bean Salad

Serves: 4
Prep time: 10 minutes
Cook time: 2 minutes*
Total time: 12 minutes*

Ingredients

• 4 tsp. white wine vinegar
• 4 tsp. extra virgin olive oil
• 1 tsp. Dijon mustard
• 1/2 tsp. honey
• 1 lb. French green beans (haricots verts),  trimmed**
• 3 tbsp. thinly sliced shallots
• 1/4 cup crumbled goat cheese
• 2 tbsp. chopped walnuts, toasted

Directions

1. For the vinaigrette, in a small bowl whisk together vinegar, oil, mustard and honey. Season with salt and pepper to taste. Set aside.
2. Bring a large pot of salted water to boiling. Add beans; cook 2 minutes. Drain, then immediately place beans in a large bowl of ice water. Let stand in ice water 3 minutes. Drain; transfer to a large serving bowl.
3. Pour vinaigrette over beans. Add shallots; toss to combine. Sprinkle with cheese and walnuts and serve.

Recipe notes:  *3 minutes stand time extra
**Or use snap beans if French beans are unavailable, and increase cooking time by 2 minutes.

Nutrition

* Recipe developed for Integrated Marketing Services Photography by Visual Cuisines

Pollock Rollatini

Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Ingredients

• 1/4 cup panko breadcrumbs
• 3/4 tsp. seafood or Cajun seasoning
• 1 tbsp. oil from jarred sun-dried tomatoes
• 1/4 cup basil pesto
• 4 (4-oz.) pollock fillets
• 2 (4-inch) mozzarella string cheese sticks, cut in half
• 4 oil-packed sun-dried tomato halves, thinly sliced

Directions

1. Preheat oven to 375°F. Coat a large baking pan with nonstick cooking spray. In a small bowl combine panko, seasoning, and oil; set aside.
2. Spread pesto evenly on the underside of each fillet. Place 1 cheese piece horizontally across the narrow end of each fillet. Place several tomato pieces next to cheese. Starting with the narrow end, roll up fillets over filling; secure with wooden toothpicks.
3. Press the tops and sides of pollock rolls into panko mixture. Place on baking pan. Bake 20 minutes or until fish flakes easily with a fork. Serve warm.

Nutrition

* Recipe developed for Integrated Marketing Services Photography by Visual Cuisines

Gingerbread with Vanilla Glaze

Serves: 11
Prep time: 15 minutes
Cook time: 45 minutes*
Total time: 1 hour*

Ingredients

• 1 cup plus 1 tbsp. lowfat milk, divided
• 3/4 cup packed light brown sugar
• 2/3 cup butter
• 3 tbsp. molasses
• 1/3 cup peeled, grated gingerroot
• 2 cups flour
• 1 tsp. baking soda
• 1 tsp. ground ginger
• 3/4 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1 cup powdered sugar
• 3/4 tsp. pure vanilla extract

Directions

1. Preheat oven to 350°F. Coat an 8×4 1/2-inch loaf pan with nonstick baking spray. In a small saucepan over medium heat combine 1 cup of the milk plus sugar, butter, and molasses; bring to boiling, stirring occasionally. Remove from heat; stir in grated ginger. Set aside.
2. In a large bowl combine flour, baking soda, ground ginger, cinnamon, and cloves; stir to combine. Gently stir in milk mixture, stirring just until combined. Pour into pan.
3. Bake 45 minutes or until a wooden toothpick inserted into the center comes out clean. Let cool 20 minutes in pan on a wire rack. Remove gingerbread from pan; let cool completely.
4. Meanwhile, for the glaze, in a medium bowl whisk together powdered sugar, remaining 1 tablespoon milk, and vanilla; add more milk to thin, if needed. Drizzle gingerbread with glaze. Let stand 30 minutes before slicing.

Recipe notes:   *cooling time plus 30 minutes stand time extra

Nutrition

* Recipe developed for Integrated Marketing Services Photography by Visual Cuisines

Strawberry-Pineapple Smoothie

Serves: 3
Prep time: 10 minutes
Total time: 10 minutes

Ingredients
Strawberry layer:

• 1/2 lb. fresh strawberries, hulled and cut in half
• 2 packets no-calorie sweetener
• 10 large ice cubes

Pineapple layer:

• 1 (6-oz.) container nonfat plain Greek yogurt*
• 1/2 cup crushed pineapple in juice, undrained and chilled
• 2 packets no-calorie sweetener
• 1/2 tsp. imitation coconut extract
• 10 large ice cubes

Directions:

1. For the strawberry layer, in a blender combine strawberries, sweetener, and 10 ice cubes; blend at high speed until smooth. (Add additional ice cubes for a thicker smoothie.) Pour into 3 glasses and freeze while preparing next layer.
2. For the pineapple layer, rinse out blender container. Add yogurt, pineapple, sweetener, coconut extract, and 10 ice cubes; blend at high speed until smooth. (Add additional ice cubes for a thicker smoothie.) Pour over strawberry layer and serve immediately.

recipe notes:   Makes 3 smoothies

* For a vegan smoothie, substitute a non-dairy plain yogurt for Greek yogurt.
disclaimer:     Note: For gluten-free recipes, carefully read product labels when selecting ingredients.

Nutrition:

* Recipe developed for Integrated Marketing Services Photography by Visual Cuisines

All American Blueberry Pie

Serves: 8
Prep time: 20 minutes
Cook time: 50 minutes*
Total time: 1 hour, 10 minutes*

Ingredients

• 2 (9-inch) unbaked deep-dish pie crusts
• 6 cups fresh blueberries
• 1/2 to 3/4 cup packed light brown sugar
• 1/4 cup cornstarch
• 1 tsp. orange zest
• 3/4 tsp. almond extract

Directions

1. Preheat oven to 425°F. Coat a deep-dish pie plate with nonstick baking spray. Line with 1 pie crust. Roll the other crust into a 12-inch circle; cut into 10 strips 3/4-inch wide. Set aside.
2. Place blueberries in a large bowl. In a small bowl combine brown sugar, cornstarch, orange zest, and extract; mix well. Add to blueberries; toss to  coat. Pour into pie crust.
3. Place 5 pastry strips on top of berries in vertical rows. Weave the remaining 5 strips horizontally through the vertical strips. Seal all of the strips to edge of crust, crimping with fingers or a fork. Place pie on baking sheet.
4. Bake 20 minutes; reduce temperature to 350°F. Loosely cover with foil; bake 30 minutes more or until juices are bubbling and thickened. Remove from oven; remove foil. Let cool completely before slicing.

Recipe notes:     *cooling time extra

Serving suggestion: Serve with vanilla ice cream and coffee or tea.

Nutrition

* Recipe developed for Integrated Marketing Services Photography by Visual Cuisines

Serves: 4

Catfish with Black-Eyed Pea Salsa

Prep time: 10 minutes
Cook time: 6 minutes
Total time: 16 minutes

Ingredients

• 1 (15.5-oz.) can black-eyed peas, rinsed and drained
• 1/3 cup chopped green bell pepper
• 1/3 cup canned diced Mexican-style tomatoes, undrained
• 2 tbsp. chopped red onion
• 4 (4-oz.) catfish fillets
• Cajun seasoning

Directions

1. Coat grill rack with nonstick cooking spray. Preheat grill to high (400°F to 450°F). For the salsa, in a medium bowl combine black-eyed peas, bell pepper, tomatoes, and onion. Season with salt and pepper to taste. Set aside.
2. Liberally sprinkle one side of fillets with Cajun seasoning; set aside.
3. Coat a large sheet of heavy-duty foil with nonstick cooking spray. Crimp edges of foil to form a pan. Place foil pan on grill rack. Place fillets, seasoned side down, on foil. Grill, covered, 3 to 4 minutes per side or until fish flakes easily with a fork.
4. Spoon black-eyed pea salsa on fillets and serve.

recipe notes:     Make it a meal: serve with cornbread and sliced watermelon.

Nutrition

* Recipe developed for Integrated Marketing Services Photography by Visual Cuisines

Asian Scallop Rice Bowl

Serves: 4
Prep time: 10 minutes
Cook time: 8 minutes
Total time: 18 minutes

Ingredients

• 5 tbsp. teriyaki sauce
• 2 tbsp. rice wine vinegar
• 1 tbsp. toasted sesame oil
• 1/4 tsp. crushed red pepper flakes
• 1 tbsp. grapeseed oil
• 1 (8-oz.) pkg. mixed baby bell peppers, seeded and cut into 1/2-inch pieces
• 1/2 lb. bay scallops
• 2 tsp. peeled, minced gingerroot
• 3 green onions, cut into 2-inch pieces
• 3 cups hot cooked brown rice

Directions

1. For the sauce, in a small bowl stir together teriyaki sauce, vinegar, sesame oil, red pepper flakes, and salt and pepper to taste; set aside.
2. In a large skillet heat grapeseed oil over medium-high heat. Add bell peppers; cook and stir 4 minutes or until crisp-tender. Add scallops and ginger; cook and stir 2 minutes. Add green onions; cook 1 minute or until scallops are opaque and firm. Stir in sauce; cook 1 minute.
3. Spoon rice into 4 individual bowls. Spoon scallop mixture over rice and serve.

Nutrition

* Recipe developed for Integrated Marketing Services Photography by Visual Cuisines

Ingredients

• 1/2 cup granular erythritol
• 1/2 tsp. xanthan gum
• 1 tsp. stevia powder (equivalent to 1 cup sugar)
• 6 oz. unsweetened baking chocolate, coarsely chopped (high quality is best)
• 1-1/2 tsp. vanilla
• 1-1/2 to 1-2/3 cups canned lite coconut milk, unsweetened almond milk, or other non-dairy milk (evaporated milk may also be used), divided*
• 1/4 cup butter or Earth Balance

Directions

Put erythritol, stevia, and xanthan gum in a blender; process until a fine powder. Let set briefly so powder settles. Add chocolate and vanilla. Heat 1 cup milk until hot but not boiling, add to blender and cover; let stand 2 to 3 minutes to soften chocolate; process until chocolate is melted. Add remaining (cold) milk and butter; cover and blend on high until frosting thickens and is smooth, scraping sides, if necessary. Mixture will thicken slightly as it sets and will thicken more if chilled.

*Stir in additional milk to desired consistency.

Makes about 3 cups.

Developed by: Little Roc Recipe Company

Orange-Ginger Dressing

• 1-1/4 tsp. Bragg’s Amino Acids or lite soy sauce
• 1 tbsp. plus 2 tsp. fruit sweetened orange marmalade
• 2 tsp. rice wine vinegar
• 1 tsp. toasted sesame oil
• 1/2 tsp. ground ginger

Salad

• 1/2 cup Kim Chi, coarsely chopped (measured before chopped)
• 6 cups lightly packed baby spinach leaves
• 3 large red radishes, halved and thinly sliced
• 2 tbsp. sliced almonds, optional (or other mild flavored nut such as toasted pine nuts or macadamia nuts)

In a large salad bowl, combine the amino acids, orange marmalade, rice vinegar, sesame oil, and ginger; stir to combine. Add Kim Chi, mix well. Add spinach and radishes; toss well. Sprinkle with nuts.

*If desired, dressing amount can be doubled for a more heavily dressed salad.

Serves 4.

Developed by: Little Roc Recipe Company

Ingredients

• 1 pkg.(24 oz.) frozen O’Brien Hash Browns
• 1 large onion, chopped
• 3 large garlic cloves, chopped
• 2 tbsp. coconut, grapeseedm or other high heat oil
• 3 cups sliced baby portobello mushrooms (about 6 oz.)
• About 5 oz. baby spinach
• 2 large Roma tomatoes, diced
• 6 eggs
• Crushed red pepper flakes or chili pepper to taste (optional)
• Seasoned sea salt and pepper to taste

Directions

In a large skillet or electric skillet over medium heat, cook hash browns, onion and garlic in coconut oil until hash browns are golden, turning several times. Add mushrooms and cook several minutes, just until they begin to soften. Top with spinach and tomatoes; press 6 depressions in spinach mixture and crack an egg into each. Cover and cook 3 to 5 minutes until eggs are desired doneness. Season to taste with red pepper flakes, seasoned salt, and pepper. Serve immediately.

Serves 4.

Developed by: Little Roc Recipe Company