Worms in dirt is a classic for kids - they never seem to tire of it. Making them in individual shot glasses (available at the dollar store) makes them perfect for a party.
Bluebery barbecue sauce is a great way to preserve summer berries - and freezing jams, sauces and other preserves takes away any pressure to can it properly for long-term storage.
A well-made cheeseburger is a beautiful thing, particularly in the summer, when cooking – and dining – al fresco is the order of the day.
Amy Bronee, the mastermind behind The Family Feedbag blog has a solution for all of your canning needs.
They contain vitamin C, which acts as an antioxidant, and can help with digestion, heart health, blood pressure and even cancer prevention.
Frozen grapes make tasty treats on their own. Skewer them on a toothpick and dip them in melted white chocolate (or even thick Greek yogurt) and sprinkles before freezing, for an almost-instant treat that’s fun to pop in your mouth.
Fruit, yogurt and grains make a balanced breakfast; why not freeze them on a stick for sticky summer mornings?
With 92 percent water, watermelon is perfect for puréeing and freezing into all-fruit ice pops – no added sugar required. Fresh or frozen raspberries, strawberries or cherries add a vitamin boost.
Grown-ups should have their own ice pops; these are a cross between a G&T and a mojito; feel free to use rum, gin, vodka or tequila – just don’t use too much, or they won't freeze properly.
Creamy cheesecake turns into an indulgent, ice-creamy pop that’s perfect for summer parties.
Chef Josh Wolfe's Camp Cobbler is perfect for camping - prepare the crumble ahead and pack it to go, then simmer frozen or foraged berries at your campsite for the ultimate comfort dessert. (Or breakfast!)
Is there anything better than a jar of thick salted caramel? This comes from a beautiful new cookbook released by Duchess Bake Shop in Edmonton!
Just one serving of peanuts is full of protein, fibre, healthy fats and essential vitamins and minerals.
Here's a new, unique use for all that rhubarb in your garden - simmer, then blend into a smooth, creamy, sweet-tart vinaigrette!
It will keep crisp until you're ready for it, and kids will love shaking their jars when it’s time to dress their salads.