A small action can make a big impact. 1 in 8 Americans struggle with food insecurity at some point over the course of a year and that’s why I’m partnering with Walmart. Now through May 20th, when you purchase 1 select item at Walmart,  it helps secure a meal for one of the 40 million Americans in need through Walmart’s partnership with Feeding America®.

Disclaimer: For every participating product purchased at Walmart between April 22nd and May 20th, 2019, the manufacturer will donate $0.10 to Feeding America® – enough to secure at least 1 meal on behalf of local food banks – up to each manufacturer’s maximum donation. Each manufacturer’s maximum donation is provided on the participating packages. See package or for details.

I used a few select items to make my twists on summer classics.

Cinnamon Toast Crunch summer peach crumble – just switch out the classic shortbread cookies for Cinnamon Toast Crunch and you have one of the most delicious peach crumbles I’ve ever had.


For one 9 x 13 inch pan

10 firm but ripe summer peaches, pitted and sliced

3/4 cup granulated sugar

1/4 cup fresh lemon juice

1/4 cup heavy cream

1/4 cup bourbon

2 tablespoons cornstarch

1/4 teaspoon kosher salt

1 vanilla bean, scraped (or 2 teaspoons vanilla extract)

Cinnamon Toast crumble:

1/2 cup brown sugar

3/4 cup all-purpose flour

1 1/2 cup cinnamon toast crunch, divided

1/2 cup salted butter, melted


Preheat oven to 400°F and set rack to middle position. In a large bowl, combine peaches with sugar, lemon juice, cream, bourbon, cornstarch, salt, vanilla seeds and pod. Stir well to combine. Scrape peaches and any juices into an baking dish. Bake on middle rack for 30 minutes, until juicy and fragrant.

Meanwhile, get your crumble topping going. In a food processor, combine the brown sugar, flour, 3/4 cup Cinnamon Toast Crunch, and butter until a crumbly dough forms. Fold in the remaining Cinnamon Toast Crunch and spread the mixture all over the peaches, as evenly as you can.

Return crumble to oven and bake until browned on top and crumble is fully cooked through, about 25 minutes longer. Let rest at least 30 minutes. Serve warm or at room temperature with ice cream or whipped cream on the side

Broccoli pesto pasta salad – I used Bird’s Eye Broccoli to make this simple salad. I blanched the broccoli and then added some of it to a classic pesto recipe in the food processor. I love that it keeps the pesto a gorgeous bright green color, and it helps stretch the sauce for a big batch of this pasta salad.

INGREDIENTS For the pasta Salad

8 oz dried pasta (I used farfalle

2 cups Bird’s Eye Broccoli Florets , blanched, set in an ice bath, and dried off

1 cup ricotta, broken into 1-inch chunks

1 tablespoon salt, for water

For the Pesto

1 cup fresh basil leaves (no stems)

1 cup Bird’s Eye Broccoli Florets, blanched, set in an ice bath, and dried off

2 large cloves garlic

½ cup extra-virgin olive oil

½ cup freshly grated parmesan cheese

Salt and pepper to taste


Heat up a large pot of water to a boil over high heat. Add the salt. Add the pasta, and cook per the instructions on the box. Plunge into an ice bath after to stop cooking.  You can also prepare your broccoli in this water.

Prepare the pesto by combining all of the ingredients in a food processor and pulsing until smooth. Combine the pasta, broccoli, and pesto in a large bowl. Add the ricotta last and gently fold in. Refrigerate until ready to eat.

Cheddar Ice Cream sandwiches – I know it sounds crazy, but one of my all time favorite desserts was a cheddar ice cream sandwich. It was a little sweet, savory, totally unexpected and gone before it could melt. For my homemade version, I used Cheez-its to  make a shortbread cookie base for my cheddar ice cream.

INGREDIENTS For the cookies

1 1/2 cups finely ground Cheez-its

1/4 cup white sugar

6 tablespoons butter, melted

3/4 cup flour

1 egg white


Combine all ingredients in a food processor until a dough forms. Roll out the dough between two pieces of parchment and then chill in the fridge until set, about 20 minutes.

Preheat oven to 350F

Cut the dough into 3-inch squares and add a hole in the middle (I used a skewer to do this). Set the cookies about 2 inches apart on a greased cookie tray. Bake the cookies for 15 minutes, until barely golden at the edges. Cool completely.

Use an ice cream scoop to make ice cream sandwiches and enjoy!

INGREDIENTS Cheddar Ice Cream

3 large egg yolks

1/3 cup

3/4 cup heavy cream

3/4 cup whole milk

4 ounces sharp cheddar cheese, grated


In a heavy-bottomed saucepan, whisk together egg yolks and sugar until well combined. Whisk in cream and milk until yolk mixture is fully incorporated.

Place pot over medium-low heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F.

Remove from heat and add cheddar. Let sit 1 minute, then whisk to combine.

Pour custard through a fine mesh strainer into an airtight container and chill thoroughly.  Churn ice cream according to manufacturer’s instructions. Transfer to an airtight container and harden in freezer for at least 4 hours before using.