July is ice cream month, so we can’t begin to entertain thoughts of August without featuring an ice cream recipe. As an added bonus, it has cheesecake in it, so that’s two desserts in one. Score!

This No Churn Blueberry Cheesecake Ice Cream from our lovely friend Anita is a special treat indeed. It’s simple to make, and there’s no custard to cook. You don’t even have to worry if you don’t have an ice cream machine, or if you’re like me and have stored your ice cream bowl somewhere in the basement and never remember to stick it in the freezer the day before. The cream cheese and condensed milk give it nice body and substance, so the ice cream stays smooth without the churning.

You can click on the photo above to get the printable recipe. Thanks for sharing this, Anita! Make sure you check out her TK recipe box, which is full of all kinds of creations both savory and sweet from her blog Hungry Couple. Oh, and did you know she has a cocktail blog as well? She’s all kinds of amazing.

Have a great weekend, everyone!

It is easy this time of year to slip into some not-so-healthy food choices. As the holidays approach, the abundance of sweet treats and more occasions upon which to eat them can get the better of us. We see this with the recipe submissions here on Tasty Kitchen these days. Pumpkin baked goods everywhere! And let’s not even mention the Halloween candy we’ve been noshing on the last few days, except to say we need to get it out of the house as soon as possible.

Even though the time for Thanksgiving desserts and Christmas cookies is just around the corner, we can keep some healthy snacks on hand to keep ourselves honest. These Peanut Butter and Honey Trail Mix Bars from TK member Katrina, have all the good stuff—ahem, chocolate—to satisfy that craving for sweetness without the guilt. They’re nutty and sweet and perfect as an afternoon snack or even breakfast on the go.

Hope you enjoy!

This is the weekend we spring forward, and I say we mount a mutiny. Let’s hold on to that precious hour! Sure, we’ll be an hour late for everything, but at least we’ll get our full eight hours of sleep this Sunday.

Okay, not really on the mutiny. While I certainly enjoy sweet sleep, I do care about energy. Plus, I love daylight and want to help save it, too. I’ll just sleep an extra hour tonight to even things out.

So instead of a rebellion against time change, I’m just going to go big and spring forward all the way to summer. I say we make a summer dish this weekend, like Gayle’s simple and perfectly summery Peanut Butter S’mores Dip. It’s ready in about 15 minutes, and the kids can help you assemble the little tins of creamy deliciousness. Pop them in the oven and enjoy a taste of summer in March. Indoor tent and sleeping bags optional.

Thanks for sharing this, Gayle! Click on the photo above for the printable.

Have a great weeked, everyone! Enjoy all 47 hours of it. (Ha!)

Plain grilled cheese is incredible on its own. A Philly cheesesteak? Sublime. But when you put the two together and then throw in sautéed onions, peppers, and mushrooms, then you're just showing off. Wrap it up in foil and throw it on a grid over fire? Now you're flirting with sandwich greatness.

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Pumpkin is everywhere this time of year, as we all can't help but notice. I tend to get a little bit overloaded with pumpkin recipes before I've even had a chance to make very many. I'm always looking for fresh, new things to do with pumpkin, and this Pumpkin Tiramisu from TK member…