National Ice Cream Sandwhich Day

On August 2nd, National Ice Cream Sandwich Day encourages us to cool off with one of our favorite frozen treats. Whether it’s vanilla, strawberry or Neopolitan between two chocolate wafers, the dessert sure will hit the spot on a hot summer day.  

The original ice cream sandwich sold for a penny in 1900 from a pushcart in the Bowery neighborhood of New York. Newspapers never identified the name of the vendor in articles that appeared across the country. However, the ice cream sandwiched between milk biscuits became a hit. Soon, pushcarts popped up around the city and country during the summer months selling the portable treats. Early pictures show beachgoers at Atlantic City getting their ice cream sandwichs for 1¢ each. 

Once ice cream sandwiches became popular, recipes for home cooks filled the papers. The sandwich layers included everything from angel food and sponge cake to shortbread cookies. Restaurants offered the ice cream sandwich as a decadent dessert for travelers. By 1940, grocers sold sandwiches made with crispy wafers.

One account claims the modern ice cream sandwich with the chocolate wafer was invented in 1945 by Jerry Newberg. The ice cream maker sold his creation at Forbes Field in Pittsburgh, PA. At the time, the storied location was home to the Pittsburgh Pirates and Steelers.

If the chocolate brownie wafer doesn’t appeal to you, don’t hesitate to mix it up. All variety of cookies make excellent sandwich parts. Change up the ice cream, too. Around the world, ice cream sandwiches go by a variety of names including the Monaco Bar, Giant Sandwich, Maxibon, Cream Between, Vanilla Slice, and many more.

Explore More….

HOW TO OBSERVE #IceCreamSandwichDay

Enjoy an ice cream sandwich today! Make your own, or listen for your local ice cream truck. Post on social media using #IceCreamSandwichDay.

NATIONAL RASPBERRY CREAM PIE DAY

On August 1st, National Raspberry Cream Pie Day takes advantage of the ripe berries available this time of year. If you’re fortunate enough to enjoy some fresh-baked raspberry cream pie, it’s a day to celebrate!  

Raspberries are the edible fruit of the raspberry plant. Not only do they grow on woody stemmed perennials, but they’re a very commercial crop, too. If their thorny stems remind you of a rose bush, that’s because they are in the rose family. Their genus name is Rubus.   

Approximately 100 tiny drupelets cling together to make up one raspberry. Raspberry pulp and juice fill the drupelets. The drupelets adhere to a receptacle attached to a stem. Once the receptacle is removed, the raspberry is left with a hollow core.

When you’re eating your pie, keep in mind that raspberries are rich in vitamin C, manganese, and fiber. They also contain vitamins B1, B3, folic acid, magnesium, copper, and iron. 

  • All temperate regions of the world grow raspberries.
  • At one time, raspberries were a midsummer crop. However, with new technology, cultivars, and transportation,
    they can now be obtained year-round.
  • Did you know, an individual raspberry weighs 0.11 – 0.18 oz.
  • One raspberry bush can yield several hundred berries a year.

Want more pie?

Need More Rasperries?

No matter how you slice it, pie is always a good idea. What better way to enjoy fruits!

HOW TO OBSERVE #RaspberryCreamPieDay

Invite some friends to go picking raspberries. Afterward, bake up a raspberry cream pie. Then be sure to enjoy a slice with everyone. We even have some recipes for you to try:

Also, don’t forget to share your results by using #RaspberryCreamPieDay to share on social media. 

Don’t forget to subscribe to Jen’s Perspective Magazine for more special times..

Greek Chicken Pasta

This easy Greek Chicken Pasta Bake is a delicious, fuss-free dinner that combines tender chicken, hearty pasta, and vibrant Mediterranean flavors in one comforting dish. Tossed with fresh Asparagus, fresh mushrooms Alfredo sauce, lemon juice, and topped with plenty of cheese, this baked pasta comes together quickly for a satisfying weeknight meal. Perfect for feeding a crowd or meal prepping, it’s a flavorful twist on classic pasta bake that’s sure to become a family favorite!

Ingredients

  • 2 LG canned chicken 12.5oz
  • 16 oz Fresh mushrooms chopped
  • 1 bundle Fresh asparagus cut length in thirds
  • 1/2 cup onion diced
  • 1 8oz block cream cheese
  • 1 12 oz  jar Alfredo pasta sauce
  • 8 oz penne pasta cooked alde te
  • 3 tbsp greek seasoning
  • 3 tbsp Lemon juice divided
  • 1 tsp blakened seasoning
  • 1 10oz grape tomatoes sliced in half

Directions

  • Cook pasta to aldente’
  • Mix Alfredo, onions, mushrooms and chicken, Greek Seasoning, 1 tblsp lemon juice
  • In glass bakeware add 1 tbsp olive oil then cream cheese block
  • Surround with fresh asparagus topped by 2 tbsp lemon juice
  • Add cooked pasta
  • Onion, mushrooms, Greek Seasoning, and Alfredo sauce
  • Spread evenly
  • Sprinkle 1 tsp blackened seasoning
  • Top with shredded cheese (we used sliced provolone that we had)
  • Cover with aluminum foil
  • Bake 45 minutes @ 350°
  • Add halved tomatoes after baking
  • Serve warm
  • Enjoy with a light white wine if desired

Add 10 minutes more to cooking time if you prefer Asparagus cooked soft.  We made the biggest pan and everybody had seconds.  I hope it’s as popular for your weeknight dinner.

Jen’s Greek Cassarole Bake

Full of flavor, healthy and easy ro make, this dinner hits the spot for full tummies.  Filled with Ground turkey, Couscous, black olives, 2 kinds of sqaush, cheeses, and greek seasoning ant topped with lemon slices.  It’s perfect for a family meal, potluck dinner, and a good choice for lots of dietary needs.  So good I bet no one will even suspect it’s good for them…

Ingredients

1 Near East Couscous 5.9oz box

3 lbs ground turkey

16 oz sliced Pepper jack cheese

1 2.2 oz can sliced blak olives

1 8oz  spinach artichoke cheese dip

1/4 cup grated Parmesean Cheese

1 medium onion diced

2 tbls minced garlic

2 lemon sliced

2 Tbls Greek Seasoning

Zucchini

Yellow Squash

10 oz fresh grape tomatoes sliced in half

Directions

  1. Prepare a 9 x 13 glass baking dish             
  2. Prepare couscous as directed on packaging and set aside
  3. Chop zucchini and yellow squash into 1/2 pieces
  4. Brown Ground turkey with onion and minced garlic
  5. Drain, mix with spinach artichoke cheese dip,  set aside.
  6. In prepared dish spread browned turkey, couscous, vegetables and black olives in 3 layers. 
  7. Top bottom layers with Monterrey Jack cheese. 
  8. Sprinkle Paresean cheese and greek seasoning over top of cassarole.
  9. Top entire dish with lemon slices
  10. Bake @ 350° for 40 minutes until vegetables are cooked. 
  11. Top with grape tomatoes halves

Serve warm and Enjoy

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