Celebrate National Blueberry, Ice Cream and Hot Dog Month

Looking for delicious yet inventive versions of your favorite summer dishes? Look no further, thanks to David Venable, program host of QVC’s popular cooking and dining show In the Kitchen with David. Celebrate July’s national blueberry, ice cream and hot dog month with the following recipes and products.

Blueberry
David’s Whole Wheat Pancakes with Blueberries and Toasted Almonds

In a large bowl, combine the whole wheat flour, white flour, oats, baking powder, baking soda, sugar, and salt
Slowly whisk in the butter, buttermilk, and eggs until all ingredients are well incorporated
Heat the frittata pan over medium heat and grease the surface with some nonstick spray
Ladle the batter onto the surface to form 1 large pancake
Sprinkle with desired amount of blueberries and almonds
Once bubbles form on the top of the pancake, flip it and cook for another 2 to 3 minutes

Ice Cream
David’s Chocolate Peanut Butter Fried Ice Cream

Use an ice cream scoop to dish out 8 large balls of ice cream and then place them on a parchment paper lined sheet pan
Freeze for at least 1 1/2 hours
Combine the crushed cereal with the crushed peanuts
Spread the mixture in a shallow dish and dip the chilled ice cream balls in the crumb mixture; re freeze for 45 minutes
In a bowl, beat the eggs and sugar
Dip the coated ice cream balls into the eggs, then roll the balls in the crumb mixture, coating completely
Put the balls back onto the sheet pan, cover with plastic wrap, and freeze for 2 hours
Repeat the coating process once again and re freeze for 6 hours or overnight
Heat the oil in a large pot or deep fryer set to 375° F
Place one ball into the oil and fry for about 25 to 35 seconds
Remove from the oil and place on a plate lined with paper towel and drizzle with chocolate sauce

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Hot Dog
David’s Batter Fried Corn Dogs with Spicy Ranch and Chili Mustard Dipping Sauce

To make the dipping sauces, mix together the ingredients for each sauce (in separate bowls) until well combined
To make the corn dogs, combine cornmeal, flour, salt, onion powder, sugar, cayenne, smoked paprika, and baking powder in a medium bowl
Whisk in the egg and milk
Preheat the oil in a deep fryer to 350° F
Insert wooden skewers into the frankfurters
Roll the frankfurters in batter until well coated
Allow excess batter to drip off
Fry two or three corn dogs at a time until lightly browned, approximately 3 minutes and serve with dipping sauces