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Make your own ice cream creation with all your favorite toppings

Build Your Own Sundae Sandwich

Decorate your own crab-shaped Kelloggs® Rice Krispies Treats® with chocolate syrup, strawberry sauce, and butterscotch caramel

Paint a Crab

Shrimply Grilled Shrimp

Rockin’ Popcorn Shrimp

Cheesy mozzarella sticks, rockin’ popcorn shrimp, and a crispy fish finger

Captain’s Catch

Fish Fingers

Pizza

Chicken Dippers

Beach Cheese Burger

Cheesy Mac

Add a Cup of Soup or a Side Salad to any entrée

Reàl Strawberry Purée, Minute Maid Lemonade, Sprite

Fiji Fusion

Reàl Strawberry Purée, sweet & sour, Minute Maid Lemonade, Sprite

Berry & Blues

A blend of strawberry, piña colada, banana purée, pineapple juice, grenadine

Bananaberry Smoothie

Red Bull Energy, Minute Maid Lemonade, orange juice, mango purée

Red Bull Refresher

Monin Red Passion Fruit Syrup, Minute Maid Lemonade, tea

Passion Fruit Palmer

Finest Call Wild Berry Purée, Minute Maid Lemonade, Sprite

Caribbean Cooler

Minute Maid Lemonade, Reàl Peach Purée, sweet & sour, Sprite

Longboard Lemonade

Chicken Tortilla Soup

New England Clam Chowder

Hand cut, panko Parmesan crusted mozzarella with marinara

Mozzarella Bricks

Homemade seafood stuffing, topped with Monterey Jack and alfredo sauce, with garlic bread

Crab Stuffed Mushrooms

Preheat your oven to 180°C (350°F). Pat the turkey breast dry with paper towels and place it in a roasting pan.

Prepare the Turkey

Drizzle the olive oil over the turkey breast and rub it evenly. Season with salt, black pepper, dried thyme, and garlic powder.

Season the Turkey

Roast the turkey in the oven for about 1 hour or until the internal temperature reaches 75°C (165°F). Let it rest for 15 minutes before slicing.

Roast the Turkey

Boil the potatoes in salted water until tender. Drain and return to the pot. Add butter and cream, then mash until smooth.

Make the Mashed Potatoes

Steam the green beans until bright green and tender, about 5 minutes. Toss with sliced almonds before serving.

Prepare the Green Beans

Spoon the cranberry sauce into a serving bowl.

Serve the Cranberry Sauce

Slice the pumpkin pie into individual servings.

Prepare the Pumpkin Pie

Top each slice of pumpkin pie with a generous dollop of whipped cream before serving.

Add Whipped Cream

Roasted Turkey Breast

Olive Oil

Salt

Black Pepper

Dried Thyme

Garlic Powder

Mashed Potatoes

Butter

Cream

Green Beans

Almonds, sliced

Cranberry Sauce

Pumpkin Pie

Whipped Cream

Start by peeling and cubing the pumpkin, chopping the onion, and mincing the garlic.

Prepare the Ingredients

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.

Sauté the Vegetables

Add the cubed pumpkin to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer until the pumpkin is tender, about 20 minutes.

Cook the Pumpkin

Once the pumpkin is tender, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.

Blend the Soup

Stir in the coconut milk, salt, pepper, and nutmeg. Heat through for an additional 5 minutes.

Add Coconut Milk and Seasoning

Ladle the soup into bowls and garnish with toasted pumpkin seeds before serving.

Serve

Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.

Preheat the Oven

In a large bowl, whisk together the flour, sugar, baking powder, salt, and cocoa powder.

Mix Dry Ingredients

In another bowl, beat the eggs and then add the milk, vegetable oil, and vanilla extract. Mix until well combined.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Combine Mixtures

Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.

Fill Cupcake Liners

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Bake

Allow the cupcakes to cool completely in the pan before transferring to a wire rack. Once cooled, frost with chocolate frosting.

Cool and Frost

Create spider decorations using black licorice for legs and candy eyes on top of the frosted cupcakes.

Decorate

Pumpkin, peeled and cubed

Onion, chopped

Garlic, minced

Vegetable broth

Coconut milk

Olive oil

Pepper

Nutmeg

Pumpkin seeds, toasted (for garnish)

All-purpose flour

Granulated sugar

Baking powder

Cocoa powder

Eggs

Whole milk

Vegetable oil

Vanilla extract

Chocolate frosting

Candy eyes (for decoration)

Black licorice (for spider legs)

Collect all the ice cream flavors, sandwich components, and toppings in one area to make assembling easier.

Gather Ingredients

Choose your base for the sundae sandwich. You can use cookies, brownies, or waffle cones as the bottom layer.

Prepare the Sandwich Base

Using an ice cream scoop, take a scoop of your desired ice cream flavor and place it on top of your chosen sandwich base.

Scoop Ice Cream

Sprinkle the desired toppings over the ice cream. Options include chocolate syrup, caramel sauce, sprinkles, chopped nuts, and fresh berries.

Add Toppings

Top off your creation with a generous amount of whipped cream and place a maraschino cherry on top.

Finish with Whipped Cream

Serve the sundae sandwiches immediately while the ice cream is still cold and delicious. Enjoy!

Serve Immediately

Vanilla Ice Cream

Chocolate Ice Cream

Strawberry Ice Cream

Chocolate Chip Cookies

Brownies

Waffle Cones

Chocolate Syrup

Caramel Sauce

Sprinkles

Chopped Nuts

Fresh Berries (Strawberries, Blueberries, Raspberries)

Maraschino Cherries

In a large saucepan, melt the butter over low heat. Once melted, add the marshmallows and stir continuously until completely melted and smooth.

Melt the Butter and Marshmallows

Remove the saucepan from heat and gradually add the Kelloggs® Rice Krispies. Stir until all the cereal is evenly coated with the melted marshmallow mixture.

Mix in the Rice Krispies

Transfer the mixture into a greased crab-shaped mold or shape it by hand on a parchment-lined baking sheet. Press the mixture firmly to form the shape of the crab, ensuring to create claws and a rounded body.

Shape the Crab

Allow the shaped Rice Krispies Treats to cool completely at room temperature for about 30 minutes.

Let Cool

Using a spoon or squeeze bottle, drizzle chocolate syrup, strawberry sauce, and butterscotch caramel over the cooled Rice Krispies crab to create a decorative effect.

Drizzle the Sauces

Place candy eyes on the crab's body to give it a fun and playful look.

Add Candy Eyes

Cut the red licorice twists into smaller pieces and attach them to the sides of the crab to form claws.

Create Claws

Use gummy worms to add extra decoration, placing them around the crab as if they are its food.

Add Gummy Worms

Kelloggs® Rice Krispies

Marshmallows

Strawberry Sauce

Butterscotch Caramel

Candy Eyes

Red Licorice Twists

Gummy Worms

In a fine mesh strainer, rinse the basmati rice under cold water until the water runs clear. This removes excess starch and helps to keep the rice fluffy.

Rinse the Rice

In a medium saucepan, combine the rinsed rice, 2 cups of water, and 1 tsp of salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.

Cook the Rice

In a bowl, mix together the olive oil, minced garlic, paprika, salt, black pepper, and lemon juice. This will be the marinade for the shrimp.

Prepare the Marinade

Add the shrimp to the marinade, ensuring they are coated evenly. Allow the shrimp to marinate for at least 15 minutes at room temperature.

Marinate the Shrimp

Preheat your grill to medium-high heat. If using a grill pan, heat it on the stove over medium-high heat.

Preheat the Grill

Once the grill is hot, place the marinated shrimp on the grill. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque. Remove from the grill and set aside.

Grill the Shrimp

On a plate, place a generous scoop of the cooked rice. Top with the grilled shrimp. If desired, garnish with chopped fresh parsley and serve with lemon wedges on the side.

Serve the Dish

Large shrimp, peeled and deveined

Paprika

Black pepper

Lemon juice

Basmati rice

Water

Fresh parsley, chopped

Lemon wedges

Pat the shrimp dry with paper towels and set aside.

Prepare the Shrimp

In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, paprika, and garlic powder. Mix well.

Make the Batter

In another bowl, whisk together the egg and milk. Gradually add this mixture to the dry ingredients, stirring until just combined. The batter should be thick but smooth.

In a deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Dip each shrimp into the batter, ensuring they are fully coated. Allow excess batter to drip off.

Coat the Shrimp

Carefully drop the battered shrimp into the hot oil in batches, making sure not to overcrowd the pot. Fry for 3-4 minutes or until golden brown and cooked through. Use a slotted spoon to remove the shrimp and place them on a paper towel-lined plate to drain excess oil.

Fry the Shrimp

Serve the popcorn shrimp hot with lemon wedges and cocktail sauce on the side for dipping.