The “Dog Days” of summer are here, complete with the hottest, stickiest, most sweltering days of the year! Stay hydrated and beat the heat with these delicious, cool treats from a few of our favorite local restaurants!
Spicy Peach & Pineapple Slushie 
Submitted by: Anna Yau, Clean Juice
INGREDIENTS:
3/4 c. Spicy Peach Clean Juice, cold-pressed, organic
1/2 c. organic coconut water
1 1/2 c. frozen organic pineapple
1 c. ice
1 tbsp. honey (or to taste)
DIRECTIONS:
Combine ingredients in a blender for 30-60 seconds, until your desired consistency is achieved. Then pour into a favorite glass and enjoy!
Note: The spicy habanero flavor adds a little kick, but this slushie will keep you cool. It can also be poured into popsicle molds and frozen for a healthy treat (it’s not too spicy for the kids). Or, no one would judge if you added some spirits to make this an adult beverage; without corn syrup, preservatives, and dyes, it is still the healthiest cocktail you can create!
Strawberry Pie
with Whipped Cream Cheese Topping
Submitted by: Alicia Wharton, Yummie Gourmet to Go Creations, Inc.
INGREDIENTS:
1 c. water
1 c. granulated sugar
3 tbsp. cornstarch
6 tbsp. strawberry Jello mix, dry
1 lb. fresh strawberries, without stems
1-19 inch deep-dish pie crust, baked
8 oz. Cool Whip or whipped cream cheese topping
WHIPPED CREAM CHEESE TOPPING:
8 oz. cream cheese block, cold
1 c. granulated sugar
1 tsp. vanilla
2 c. cold, heavy cream
DIRECTIONS:
Topping: Mix cold cream cheese in bowl on high speed with attachment while gradually adding sugar. Once it is well blended, add the vanilla. Gradually add heavy cream in small streams while continuing to mix on high speed until thick and creamy. Spread generously on chilled pie.
Pie: Combine water, sugar, and cornstarch in a medium-sized pot over medium heat. Cook, stirring occasionally, until the glaze is thick enough to coat the back of a spoon. Add strawberry Jello mix to the glaze and stir to combine. Place the fresh strawberries into the baked pie crust and pour the strawberry glaze over the top. Chill for at least 2 hours. Top the pie with Cool Whip if desired or whipped cream cheese topping. Note: To make the pie resemble Shoney’s strawberry pie, stack the strawberries very tall; you could also use a graham cracker crust. Enjoy!
Blueberry Lemon Cake 
with Cream Cheese Frosting
Submitted by: Leslie Gandy, O’Hara’s Bakery Café
INGREDIENTS:
1 c. unsalted Butter,
1 1/4 c. granulated sugar
1/2 c. light brown sugar, packed
4 large eggs, room temperature
1 tbsp. pure vanilla extract
3 c. all-purpose flour, sifted
1 tbsp. baking powder
1/2 tsp. salt
1 c. buttermilk
2 tbsp. lemon zest
1 1/2 c. blueberries, if frozen do not thaw
1 tbsp. all-purpose flour
CREAM CHEESE FROSTING
8 oz. cream cheese, room temperature
1/2 c. unsalted butter
3 1/2 c. confectioners sugar
1-2 tbsp. heavy whipping cream
1 tsp. pure vanilla extract
pinch of salt
DIRECTIONS:
Cake: Preheat oven to 350°F, grease three 8-inch or 9-inch round cake pans, line with parchment paper rounds and grease. Make the cake: Using handheld or stand mixer with paddle attachment, beat the butter on high until creamy (1 minute). Add granulated and brown sugar, beat at medium-high speed until creamed (2-3 minutes). Add eggs and vanilla, continue to beat until thoroughly combined (2 minutes) scraping bowl as needed. Whisk together flour, baking powder, and salt in a large bowl, slowly adding dry and wet ingredients. Beat on low 5 seconds, then beat in milk, lemon zest, and lemon juice *just* until combined. Toss blueberries with 1 tbsp. flour and gently fold into batter, do not over-mix; spoon batter evenly into pans. Bake 21-25 minutes or until a toothpick inserted in center comes out clean. Remove from oven, allow to cool completely in pan.
Frosting: Using the same equipment, beat cream cheese and butter on medium speed until no lumps remain (3 minutes). Add confectioners sugar, 1 tbsp. cream, vanilla extract, and salt with the mixer on low. Turn mixer on high, beat for 3 minutes; add 1 more tbsp. cream to thin out if desired. Assemble and frost: First, using a large, serrated knife, trim tops off cake layers until flat. Place 1 layer on cakestand and evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then third layer. Top with frosting and spread around the sides. Finish with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting for firmness.
