Category Archives: Midway Market

USA Gold Medal Ice Cream Soda

You are sure to win gold with this treat. Four simple ingredients and only ten minutes of your time and you’ll have a flavorful ice cream soda that everyone will enjoy.

Prep: 10 minutes – Serves: 4

  • 2            cups vanilla ice cream
  • 4            cups red-colored soda
  • 1/2       cup hulled and quartered strawberries
  • 1/4       cup blueberries
  1. Divide ice cream into 4 (12-ounce) glasses; top with soda, strawberries and blueberries.

Approximate nutritional values per serving (1 soda): 270 Calories, 7g Fat, 4g Saturated Fat, 29mg Cholesterol, 98mg Sodium, 50g Carbohydrates, 1g Fiber, 48g Sugars, 46g Added Sugars, 3g Protein

Patriotic Milk Shakes

Elevate your ice cream game with these delicious and easy Red, White, and Blue Milkshakes!


  • Red Button Vintage Creamery Vanilla Ice Cream
  • Milk
  • Fresh Blueberries and Strawberries


  1. Make each color layer one at a time and then combine everything in the end.
  2. Blend blueberries, a splash of milk and 2 scoops of vanilla Red Button ice cream.
  3. Repeat with the other layers and freeze in separate glasses 15-20 minutes.
  4. Pour into glasses, add whipped cream, and enjoy!
Cherry Pie

Easy Food Club® Cherry Cream Pie

Cherry cream pie

Cherry yourself up with this no-bake cherry cream pie. This pie is very simple but packs a punch with the best backyard BBQ flavors around.


  • 1 Food Club® graham cracker pie crust
  • 1 can Food Club® sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 cup Food Club® whipped topping
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • Large can of cherry pie filling


  1. Mix sweetened condensed milk, lemon juice and whipped topping in a large bowl until smooth. Add vanilla and almond extract.
  2. Pour mixture into pie crust and smooth. Top with cherry pie filling.
  3. Chill for 2-4 hours and serve cold. Enjoy!
Cherry pitting tips

Cherry Pitting Tips

Everyone loves cherry juice, cherry ice cream, and best of all, cherry pie; however, it is an additional step to remove the pits of cherries so that you can enjoy your cherry favorites. Check out our tips and tricks below to more easily pit cherries.

  1. Use a frosting tip: If you don’t have a traditional cherry pitter, use the small end of a frosting tip to gently push the pit out of the cherry.
  2. Use a chop stick: Using the thin end of a chopstick is the easiest way to push a pit through a cherry with ease.
  3. Use a straw: Use a standard straw to push a cherry pit through the cherry.

Grilled Pineapple Skewers

Nothing says sweet summertime like pineapple. Try if fresh off the grill brushed with a cinnamon sugar sauce and topped with creamy vanilla ice cream.

Prep: 15 minutes plus soaking – Grill: 6 minutes – Serves: 8

  • 8            (8-inch) wooden skewers
  • 2            tablespoons unsalted butter, melted
  • 1            tablespoon brown sugar
  • 1/2       teaspoon ground cinnamon
  • 1            pineapple, peeled, cored and cut into 8 (1 x 1 x 6-inch) strips
  • 2            teaspoons chopped fresh mint
  • 1/2       cup vanilla ice cream, melted

1. Prepare outdoor grill for direct grilling over medium-high heat; soak skewers in water 30 minutes.

2. In small bowl, whisk butter, sugar and cinnamon. Thread pineapple onto skewers; brush with butter mixture. Place skewers on hot grill rack; cover and cook 6 minutes or until grill marks appear, turning once.

3. Serve skewers sprinkled with mint along with ice cream for dipping. Approximate nutritional values per serving (1 skewer, 2 tablespoons sauce): 106 Calories, 4g Fat, 2g Saturated Fat, 11mg Cholesterol, 9mg Sodium, 19g Carbohydrates, 2g Fiber, 15g Sugars, 4g Added Sugars, 1g Protein

Pesto-Artichoke Pasta Salad

Artichoke Pesto Pasta Salad is an easy healthy recipe that is perfect for dinner or lunch! Creamy pesto with basil and artichokes served with pasta, grape tomatoes and parmesan cheese. Ready in just over 20 minutes!

Prep: 15 minutes plus cooling – Cook: 8 minutes – Serves: 8


  • 1/2       (16-ounce) package farfalle pasta
  • 1/3       cup refrigerated prepared pesto
  • 2            tablespoons fresh lemon juice
  • 1/4       teaspoon kosher salt
  • 1/4       teaspoon ground black pepper
  • 1            jar (14.75 ounces) artichoke hearts in water, drained
  • 1            medium orange bell pepper, thinly sliced
  • 1            cup halved red and/or yellow grape tomatoes
  • 1/3       cup thinly sliced red onion
  • 1/2       cup shredded Parmesan cheese


1. Prepare pasta as label directs; drain, rinse with cold water and cool completely.

2. In large bowl, whisk pesto, lemon juice, salt and black pepper; fold in artichokes, bell pepper, tomatoes, onion and pasta. Makes about 8 cups.

3. Serve salad sprinkled with cheese.

Approximate nutritional values per serving (1 cup): 213 Calories, 6g Fat, 2g Saturated Fat, 4mg Cholesterol, 569mg Sodium, 31g Carbohydrates, 3g Fiber, 2g Sugars, 0g Added Sugars, 9g Protein

Stuffed Mini Burgers

The perfect staple to any backyard barbecue. Fire up the grill and make these juicy mini versions of a summertime favorite.

Prep: 15 minutes – Grill: 5 minutes – Serves: 4


  • 1 1/4   pounds 93% lean ground beef
  • 3/4       cup shredded sharp Cheddar cheese
  • 1            teaspoon Worcestershire sauce
  • 1/4       teaspoon salt
  • 1/4       teaspoon black pepper
  • 1            small onion, cut into 1/2-inch-thick slices
  • 8            slider buns
  • 1            cup baby arugula
  • 1/4       cup ketchup
  • 2            tablespoons yellow mustard


1. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, gently mix beef, cheese, sauce, salt and pepper; do not overmix. Form beef mixture into 8 (1/4-inch-thick) patties.

2. Place onion on hot grill rack; cover and cook 10 minutes or until grill marks appear, turning once; transfer to cutting board, coarsely chop.

3. Place patties on hot grill rack; cover and cook 5 minutes or until internal temperature reaches 160°, turning once. About 1 minute before burgers are done, place buns, cut side down, on hot grill rack; cover and cook 1 minute or until buns are toasted.

4. Spread bottom buns with mustard and top buns with ketchup; serve burgers in buns topped with arugula and onion. Makes 8 mini burgers.

Approximate nutritional values per serving (2 mini burgers): 549 Calories, 20g Fat, 4g Saturated Fat, 113mg Cholesterol, 900mg Sodium, 47g Carbohydrates, 3g Fiber, 11g Sugars, 8g Added Sugars, 44g Protein

Firecracker jello snack

Firecracker Gelatin Treats

Firecracker jello snack

Pop and crackle into the 24th of July with these patriotic jello snacks. They’re extremely simple to make and perfect for any get together.

1 package blue gelatin
1 package red gelatin
1 container Food Club® whipped topping
1 package peelable cherry licorice

Prepare the blue and red gelatin according to package and let set. Once set, scoop in an alternating pattern into a cup, top with whipped topping, and peelable cherry licorice. Enjoy!

watermelon and blueberry star shaped skewers

Fruit Sparklers

watermelon and blueberry star shaped skewers

These fruit sparklers are sure to be the star of your 4th of July festivities. They’re easy to make, and even easier to enjoy!


1 whole watermelon

16 oz fresh blueberries



Slice watermelon into 1 inch thick, vertical slices. Then use a small star shaped cookie cutter to make your shapes. This is possible to achieve from making a star out of a knife, which we wish you luck on this endeavor!

Add about 10 blueberries onto your skewers, and leave a bit of room at the bottom for room to hold.

Add your watermelon star to the top of the skewer and your fruit sparklers are ready to go. Cover and refrigerate for a later snack. Enjoy!

Grilled Fruit Kabobs

Grilled Fruit Kabobs are a win at any summer barbecue. The heat of the grill enhances the flavor of pineapples and melons.

Prep: 15 minutes plus soaking and standing – Grill: 8 minutes – Serves: 4


  • 4            (10-inch) wooden skewers
  • 2            tablespoons fresh lime juice
  • 2            tablespoons honey
  • 1            tablespoon extra virgin olive oil
  • 1/2       tablespoon fresh lime zest
  • 1/4       teaspoon salt
  • 1            pinch ground cayenne pepper
  • 8            (1-inch) cubes honeydew melon
  • 8            (1-inch) cubes pineapple
  • 8            (1-inch) cubes watermelon


1. Soak skewers in water 20 minutes. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, whisk lime juice, honey, oil, lime zest, salt and cayenne; add fruit and toss. Let fruit stand 15 minutes, stirring occasionally.

2. Alternately thread honeydew, pineapple and watermelon onto skewers; reserve lime juice mixture. Place skewers on hot grill rack; cover and cook 8 minutes or until grill marks appear, turning every 2 minutes. Serve kabobs drizzled with leftover lime juice mixture.

Approximate nutritional values per serving (1 kabob): 110 Calories, 4g Fat, 0g Saturated Fat, 0mg Cholesterol, 154mg Sodium, 21g Carbohydrates, 1g Fiber, 18g Sugars, 9g Added Sugars, 1g Protein