Jul 31

Homemade Rocky Road Ice Cream

Homemade Rocky Road Ice Cream - www.cobornsblog.com

I scream, you scream, we all scream for ice cream!

At a recent family gathering, my aunt was trying to get rid of her electric ice cream maker that she didn’t use anymore.  I have three boys and thought it would be fun to try and make homemade ice cream with them.  I remember making ice cream as a child and wanted my children to experience making their own ice cream.  Also, it’s summer and who doesn’t love ice cream in the summer!

I found many, many recipes on Pinterest and several in the manual for my ice cream maker.  I decided to try a simple recipe first, vanilla.  It turned out great!  My kids said, “Best ice cream ever!!”  That was enough encouragement to try more recipes.  We tried Blueberry ice cream and Rocky Road ice cream.  Rocky Road ice cream is already one of our new favorites.  I found the Rocky Road recipe in the manual for my ice cream maker.  It is the perfect blend of creamy, chocolate, crunchy, marshmallow, goodness.  I will definitely make this one over and over again!!  Check out the recipe below.

Homemade Rocky Road Ice Cream
  • 1 Cup Whole Milk
  • 3 squares (1 oz. each) Semisweet Chocolate
  • ¾ Cup Sugar
  • ¼ tsp. Salt
  • 1 Cup Half and Half
  • 2 Cups Heavy Whipping Cream
  • 1½ tsp. Vanilla Extract
  • ¾ Cup Chocolate Chips
  • 1 Cup Mini Marshmallows
  • ½ Cup Chopped Pecans
  1. Combine milk and semisweet chocolate in saucepan
  2. Stirring constantly, cook over medium heat until chocolate is melted
  3. Remove from heat
  4. Add sugar and salt
  5. Stir until dissolved
  6. Stir in remaining ingredients
  7. Cover and refrigerate 30 minutes.
  8. Pour ice cream mixture into chilled ice cream canister
  9. Follow instructions as stated in your ice cream maker manual.

Bridget S. Coborn's Guest Blogger - www.cobornsblog.comGuest Blogger, Bridget S.
Coborn’s, Inc. HR Systems Analyst


Jul 29

10 Healthy Ways to Enjoy Georgia Peaches this Summer

10 Healthy ways to Enjoy Georgia Peaches this Summer - www.cobornsblog.com

Make summer even sweeter with Georgia Peaches. Peaches are a perfect snack, and they’re much more than a delicious filling for cobblers, crisps and crumbles. Peaches are great for pizzas, salads, salsas, soups and even beverages. Their sweet mild flavor also complements main dishes like poultry, pork and seafood.

Here are 10 crowd-pleasing ways to put sweet Georgia Peaches on the menu:

Peach Salsa

Peaches make a delicious salsa that goes well with baked tortilla chips, fish tacos, on top of burgers, or with grilled pork or fish.

Summery Sips

You can incorporate them into many beverages like smoothies, sangria, bellinis and refreshing iced tea and lemonade.

Peach Preserves

Savor summer all year long by making peach jam when fruit is in-season.

Peach Pizza

Put some pizzazz into your pizzas with peaches. Cut two fresh peaches into 1⁄2-inch wedges and grill peach wedges, flipping, until caramelized, about 2 minutes per side. They’re a perfect addition to pizza made with ham, mozzarella and basil.

Peach Pancakes and More

Add fresh peaches to muffins, quick breads, pancakes or waffles that are made with whole grains for an unexpected sweet surprise inside.

Peachy Popsicles

Fresh peaches partner well with other in-season fruit, like strawberries. Add them to fruit juices to create wholesome popsicles that children love.

Peach Salad Topper

Fresh or grilled, peaches can liven up summertime salads. They add succulent sweetness to beet salads, with arugula, spinach, field greens, and cheese.

Grilled Peach Dessert

Toss peach halves with a little bit of lemon juice, brown sugar, and vanilla extract and put them in foil and on a grill until they become tender and carmelized. Serve warm with Greek yogurt or frozen yogurt.

Summer Chilled Soup

Like tomatoes, fresh peaches can become a wonderful cold soup that’s enjoyed as a starter or even a dessert.

Peach Caprese Salad

Create a twist to the Italian classic by using fresh peaches instead of tomatoes.

Peach Caprese Salad Recipe - www.cobornsblog.com

5.0 from 1 reviews

Peach Caprese Salad
Serves: 4
  • Dressing
  • Juice and zest of 1 lime
  • 1 T. Champagne or white wine vinegar
  • 1 T. Water
  • 1 T. Honey
  • ½ tsp. Salt
  • ¼ Cup Olive Oil
  • 2 T. Fresh Mint, chopped
  • Salad
  • 2 (4-ounce) Balls Fresh, Water-Packed Mozzarella
  • 4 Ripe Peaches, unpeeled, each cut into 8 wedges
  • ½ Cup Fresh Basil Leaves
  1. To prepare dressing, combine lime juice, zest, vinegar, water, honey, and salt.
  2. Slowly whisk in olive oil and set aside.
  3. Cut cheese into 1-inch pieces and gently toss with peaches and basil leaves.
  4. Whisk mint into dressing and toss about 2 tablespoons (or more to taste) with salad. Season with freshly cracked pepper and serve.


Jul 26

Weekly Ad Recipe – Tuna & Avocado-Kiwi Salsa

Tuna & Avocado-Kiwi Salsa Recipe - www.cobornsblog.com

Here is a recipe that is going to change your thought process of grilling tuna the normal way. When you make this salsa of Avocado and Kiwi it puts the tuna over the top. It has a wonder fresh sweet flavor that pairs so well with the tuna and it is perfect for a great summer evening meal.  Enjoy…I did!

- Jayne
Coborn’s, Inc. Meat and Seafood Merchandiser

Tuna & Avocado-Kiwi Salsa
Serves: 6
  • Tuna
  • 1½ lbs. Tuna steaks, ¾ to 1 inch thick
  • ¼ Cup Lime juice
  • 2 tsp. Chili Oil
  • 2 T. Fresh Cilantro, finely chopped
  • 1 Clove Garlic, finely chopped
  • ½ tsp. Salt
  • Salsa
  • 1 Cup Avocado, pitted, peeled and coarsely chopped
  • ½ Cup Kiwi fruit, peeled, chopped
  • 3 T. Green onions, chopped
  • 1 T. Jalapeno Chile, seeded, finely chopped
  • 2 T. Lime juice
  • 2 T. Fresh cilantro, chopped
  • ¼ tsp. Salt
  1. Cut tuna steaks into 6 serving pieces.
  2. In shallow glass or plastic dish, mix remaining tuna ingredients.
  3. Add tuna; turn to coat with marinade.
  4. Cover and refrigerate for at least 30 minutes but no longer than two hours, turning once.
  5. In medium bowl, mix all salsa ingredients; refrigerate.
  6. Spray grill rack with cooking spray.
  7. Heat gas or charcoal grill.
  8. Remove tuna from marinade; reserve marinade.
  9. Place tuna on grill.
  10. Cover grill; cook over medium heat 11 to 16 minutes, brushing 2 to 3 times with marinade and turning once, until internal temperature of tuna reaches 145.
  11. Discard any remaining marinade.
  12. Top tuna with salsa and serve.
Suggested Wine Pairing: Velvet Crush Pinot Noir


Jul 26

Healthy Living Ad – Pasta Bake

Pasta Bake - www.cobornsblog.com

Pasta Bake
  • 12 Oz. Box Penne Rigate Pasta
  • 24 Oz. Jar Pasta Sauce
  • 2 tsp . Italian Seasoning
  • 14.5 Oz. Can Diced Tomatoes
  • 4 Oz. Can Mushrooms
  • 1 lb. Extra Lean Ground Beef, browned and well drained
  • 1 Medium Onion, diced
  • ½ Cup Low-fat Monterey Jack or Mozzarella Cheese, shredded
  • Optional: Zucchini, Eggplant, Carrot, Fresh Tomato, Low fat or fat free Cottage Cheese
  1. Boil water for pasta.
  2. Add pasta and cook according to package directions while you prepare the rest of the ingredients.
  3. Brown and crumble ground beef with diced onion.
  4. Drain well and rinse if desired.
  5. Add spaghetti sauce, mushrooms, and diced tomatoes to the ground beef and simmer.
  6. When pasta is cooked, drain well.
  7. Combine pasta and sauce in casserole dish or dishes.
  8. Toss to mix well.
  9. If desired, add spoonfuls of low-fat or fat free cottage cheese and fold in to mix slightly.
  10. Top with low fat shredded cheese.
  11. Bake in oven at 400 °F until cheese melts and begins to brown slightly.
You may wish to sauté small diced veggies such as zucchini or eggplant with the meat. You can add a shredded carrot if desired. Using ground turkey, chicken or a veggie meat substitute may lower the fat/calories. If preparing casseroles to freeze, you may wish to add extra tomatoes or sauce because while this freezes and reheats WONDERFULLY it does seem a bit dry if you don’t add extra.


Jul 24

Peek Into Kelly’s…Veggies of the Week

Coborn's Blog: Peek into Kelly's... FreezerPassionate about food and good nutrition, Kelly, a BLEND Program Specialist for CentraCare Health Foundation, is also a mom who wants to set her kids up for a lifetime of good health. NuVal is a system designed to lead customers to the most nutritious food choices. It is not a diet or weight-loss plan. The opinions expressed in this blog are the opinions of the writer and not the opinions of NuVal LLC, Coborn’s, Inc., BLEND, and the CentraCare Health Foundation.


If I were to ask you to name your top 5 favorite vegetables, what comes to mind?  I’m sure many would say corn or carrots.  Some might say green beans or cucumbers.  Broccoli might even make the list for a few people.  When I asked my daughter to list her 5 faves, jicama made her list.  Yes, jicama.  Credit for that unique choice would have to go to the “Rainbow Veggie Bar” in the Sartell schools.  I didn’t know what a jicama was until my girls came home from school raving about it.  In case you’re wondering, jicama is an edible root vegetable that can be eaten raw or cooked in a variety of sweet as well as savory dishes. My kids like to eat this crisp, white, starchy vegetable cut into sticks and dipped in hummus or ranch dressing.

Today we are going to celebrate another less-popular vegetable – the summer squash.  Now, when you think of veggies, I’m guessing this one probably doesn’t top your list.  However, summer squash is a versatile veggie grown right here in Minnesota.  In fact, Coborn’s gets much of their summer squash from Novak Farms in Foley.  That’s what I call local fresh produce!

Summer Squash 101

For those of you who have yet to take a whack at preparing summer squash, here’s what you need to know.  Summer squash are a soft-shelled variety of the gourd family with thin edible skins and edible seeds. They are very low in calories, high in vitamin C and fiber. Because they are picked before they are mature, they’re very tender and are quite perishable.

When you’re buying summer squash, select the ones with shiny, bright-colored skin and without bruises or cracks.  They should be firm and feel heavy for their size.  Handle them with care because they are soft and can bruise easily.   Summer squash should only be washed when you’re ready to use them and can be stored for up to 5 days in the refrigerator.

Scoring a 100 on the NuVal scale, summer squash can be eaten raw or cooked. They can be prepared in several ways, including steamed, baked and sautéed.  You may have had summer squash, like zucchini, baked into breads or muffins or added to soups (think minestrone) or stews.

Savory Squash recipes

How do we eat summer squash at our house?  Aside from adding it to soups and stir fry, we have a family favorite recipe we found at the Coborn’s Learning Center a couple of years ago.  Click here to get the recipe for Skillet Parmesan Zucchini

Another way we like to prepare summer squash is to grill it. This simple appetizer or side dish has the flavor of pizza.GrilledPizzaSquash_2

Grilled “Pizza” Squash
Prep time: 
Cook time: 
Total time: 
  • ⅓ cup olive oil (NuVal 11)
  • ⅓ cup dry red wine, such as merlot or cabernet (not NuVal scored)
  • 2-3 teaspoons of dried oregano or Italian seasoning (not NuVal scored)
  • 1 teaspoon garlic powder, optional (not NuVal scored)
  • Salt and pepper, to taste, optional
  • 2-4 summer squashes, sliced
  1. Combine all ingredients except summer squash in a glass bowl or sealable plastic bag for the marinade.
  2. Mix well.
  3. Add summer squash.
  4. Allow summer squash to marinate for a couple hours.
  5. Heat grill and cook the squash slices until you get some nice browned grill marks on each side.
Note that this marinade will turn the squash a fun, purple color.

Remember, this is fresh tender squash and it doesn’t need to cook too long. Keep an eye one it so you don’t end up with squash briquettes! They are good eaten hot right off the grill or at room temperature.

Until next time, eat (and enjoy) your veggies!



Jul 22

Georgia Peaches: Summer’s Superfruit

Grilled Fish Tacos with Fresh Peach Salsa Recipe - www.cobornsblog.com

Savor the flavor of summer’s healthiest picks when they’re at the peak of ripeness. Sweet Georgia Peaches are a warm-weather favorite and you’ll find them at their best in June and July. This sweet summer fruit not only tastes amazing, it’s also a nutritional powerhouse. In just 60 calories,
 a medium peach packs in more than 20 different macro and micro-nutrients, including fiber, vitamins A, C, E, potassium and zinc. They’re also naturally free of fat, sodium, cholesterol, gluten and trans fats.

There are plenty of reasons why peaches deserve superfruit status. First, they’re an all-natural fruit. And a large body of scientific research shows 
that diets rich in fruit (and veggies) helps you maintain a healthy weight, and reduces the risk for many chronic diseases including heart disease, type 2 diabetes, and certain types of cancer. Chances are you’re not meeting your daily fruit requirement. A recent national study conducted by the Produce for Better Health Foundation found that just 8% of Americans meet their daily fruit targets.

The orange-yellow hue of peaches is a cue that they’re an excellent source of beta-carotene, an important antioxidant that’s converted to vitamin A. In fact, a medium peach (1 cup slices) has about 500 IU of vitamin A, equal to about 10% of the Daily Value for this nutrient. Vitamin A is an essential nutrient for optimal growth, bone health and vision. According to the American Cancer Society, some studies suggest that beta-carotene from colorful fruits and vegetables may even offer protection against certain types of cancer.

So pick up Summer’s Superfruit now at Coborn’s when they are at their peak of freshness for the year. And don’t forget to follow Coborn’s on Twitter and watch for your chance to win an iPad filled with Peach Recipes!


Grilled Fish Tacos with Fresh Peach Salsa
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Corn tortillas
  • Avocado, peeled and sliced thin
  • Lime wedges
  • Salsa:
  • 1 ½ Cups Fresh Peaches, diced
  • 1 Firm, but Ripe Avocado, diced
  • ¼ Cup Red Onion, thinly sliced
  • 2 T. Fresh Cilantro, chopped
  • ½ Small Jalapeño, minced
  • Juice of 1 lime, about 3 T.
  • Fish:
  • 1 tsp. Cumin
  • 1 tsp. Brown Sugar
  • 1 tsp. Ground Coriander
  • 2 tsp. Olive Oil
  • 1 ½ Lbs. Fresh Salmon, Halibut, Catfish, or your favorite fish
  1. Combine salsa ingredients in a medium bowl and refrigerate until ready to use.
  2. Prepare grill to medium-high heat.
  3. In a small bowl, combine cumin, sugar, and coriander.
  4. Brush fish with olive oil and sprinkle with spice mixture.
  5. Grill fish on oiled grill grates for 3-5 minutes per side until cooked to your liking.
  6. Char tortillas on grill about 10 seconds on each side.
  7. Serve tacos with fresh salsa and desired toppings.


Jul 19

Weekly Ad Recipe – Peach and Prosciutto Pizza with Blue Cheese

Peach and Prosciutto Pizza with Blue Cheese Recipe - www.cobornsblog.com #GeorgiaInJuly

Peach and Prosciutto Pizza with Blue Cheese
Serves: 8
  • 1 Lb. Pizza Dough, room temperature
  • Cornmeal for sprinkling
  • 2 Peaches, pitted and sliced into thin wedges
  • 6 Very Thin Slices Prosciutto, torn into pieces
  • 3 Oz. Blue Cheese, crumbled
  • Small Handful Fresh Basil Leaves
  • Olive Oil to drizzle
  1. Preheat oven to 450°F.
  2. Sprinkle metal baking sheet lightly with cornmeal.
  3. Divide dough in half and stretch pizza dough into two thin rounds.
  4. Place on cookie sheet and bake for 5 minutes.
  5. Remove from oven, top with prosciutto and peaches.
  6. Crumble cheese over pizza, leaving a ½-inch border around edges.
  7. Return pizza to oven and bake until crust is browned, about 10 minutes.
  8. Drizzle with olive oil and top with basil leaves.
  9. Slice pizza into wedges and serve.


Jul 19

Weekly Ad Recipe – Grilled BBQ Steak

Grilled BBQ Steak Recipe - www.cobornsblog.com

A tender cut like T-Bone, Rib Eye or New York Strip are all great cuts for this simple marinade and you don’t need to put a lot of flavor on because the best flavor is in the steak. To add  add a little extra flavor just add a dollop of garlic butter on your steak and watch it melt.  Wow! It’s fantastic.  Enjoy….I did!
- Jayne
Coborn’s, Inc. Meat and Seafood Merchandiser

Grilled BBQ Steak
Serves: 8
  • 4- ½ Lb. Beef T-Bones
  • ½ Cup Vegetable Oil
  • 1 oz. Steak Spice Seasoning Mix
  1. Put oil and steak spice on a large enough platter to accommodate the steaks.
  2. Coat the steak well with the oil and spices.
  3. Preheat your grill for high heat and lightly oil grate.
  4. Grill steaks over high heat to an internal temperature of at least 145°F.
Suggested Wine Pairing: The Great American Wine Company Cabernet Sauvignon


Jul 17

3 ways to prepare Sweet Corn

3 ways to prepare sweet corn - www.cobornsblog.comIt’s good to see all the gardens starting to produce. After the wet spring that we have had in the Midwest, it looks like Local Sweet Corn will start real soon. Many people, including myself, consider sweet corn a real favorite that goes well with many meals, Summer BBQ’s, or it can be a meal in itself. By the second week of August until freeze, sweet corn should be available for all to enjoy.

When selecting sweet corn to purchase, look for corn that is good sized, fresh with green leaves, with plump ears, and not dented.

Some of the ways I like to prepare sweet corn are determined by how I am preparing the rest of my meal that day.  If I am planning to grill, then I will grill the sweet corn.  If cooking inside, I prepare using stove or microwave.  Here are a few ways I like to prepare my sweet corn.


  1. Peel husk down to about 2 inches from bottom of cob, remove silk & pull husk back up.
  2. OPTIONAL- Tie string around cob to hold husk in place
  3. Soak cob in cold water for about an hour before grilling.
  4. Place on heated grill for about 20 minutes, rotating every 5 minutes or so. Corn will appear done earlier; leave on as it will take that long to be done.  Take off grill, and enjoy.


Easiest method

  1. Husk off all leaves and silk.
  2. Place in microwave safe bowl, or tray & cover with plastic wrap.
  3. Microwave on high for 7 minutes if you have a couple in bowl.
  4. Carefully remove plastic & you are ready to eat.

BOILING Sweet Corn

  1. Fill pot half full of water and turn on high.
  2. Husk and peel corn.
  3. Place corn in pot of rapidly boiling water.
  4. Bring water back to a boil (about 20 minutes).
  5. Using tongues, carefully remove hot corn from pot. Let cool for a moment or so, and you are ready to eat.

Sweet corn has only about 125 calories per ear of corn, and has a perfect NuVal score of 100. What you decide to put on that corn is up to you.  Some favorites of mine are salt and butter, but if you are watching your health and/or calorie intake, just plain old corn is delicious too.

We have waited for this season. Hope you enjoy as much as my family does.

www.cobornsblog.com - Produce Philosophy with Mike

Mike P.

Mike P.
Coborn’s, Inc. Produce Merchandiser

Click Here for more articles written by Mike
Produce Philosophy with Mike - www.cobornsblog.com

Jul 15

Wedding Survival Kit

Wedding Survival Kit - #PracticalGiftGIving - www.cobornsblog.com

Holly - Practial Party Planning - www.cobornsblog.com


It seems like all of my friends are getting married. So it is bridal shower after bachelorette party after wedding. That means a lot of fun and a lot of gift giving. Buying something off of the registry is nice, you know it is what they want and there is always a gift receipt in case they get a duplicate, but I like to be a bit more creative with my gift giving and a bit practical too.

I am what you call a BTDT Bride, Been There, Done That. I have been a Maid-of-Honor, Bridesmaid, Personal Attendant and even a Bride myself. So, I feel like I kind of have a sense of what it takes to make it through the day. The practical gift I am going to share with you is the “Wedding Survival Kit”.


Wedding Survival Kit - #FreePrintables #PracticalGiftGIving - www.cobornsblog.comThe kit includes almost everything that a Bride would need in a pinch on her wedding day, and of course, I bought it all at Coborn’s… and Coborn’s Liquor! And, got it all for less than $30! You could really go crazy on what you want to put in here, but I wanted to keep mine small, compact and filled with the essentials.

I also made a fun “Wedding Survival Kit” top that you can attach to your kit container. I used a Food Club 76 fl. oz. reusable large rectangle container; this should also fit the Ziploc containers too. Click here to print the cover. Along with the cover, I printed an “In Case of Emergency” phone list. In case the bride needs to call the photographer, DJ, reception hall, etc., phone numbers are on this list and at her fingertips.  Click here to print the “In Case of Emergency” list. Now, here is a list of what I put in my gift!

Hair Supplies

  1. Comb
  2. Travel Size Hair Spray
  3. Bobby Pins

Personal Care

  1. Dental Pics
  2. Breath Mints
  3. Travel Size Deodorant
  4. Manicure Kit
  5. Band-Aids
  6. Hand Sanitizer


  1. Rolaids (After all Rolaids spell relief)
  2. Pain Relief Pills
  3. Two mini bottles of liquor

Just in case

  1. Travel Pack Shout Wipes
  2. Sewing Kit complete with mini scissors and safety pins
  3. Lighter (There are typically candles and not enough lighters)

Because it’s a Crazy Day

  1. Two power bars (You will need the energy for this marathon)
  2. Tissues (Because someone is going to cry)
  3. A photo of the Happy Couple (Because sometimes you need to be reminded what this day is actually about)

Some other things you could add to your emergency kit would be: cell phone charger, compact mirror, her favorite candy, lotion, tampons, or just hit up the travel size aisle at Coborn’s, there is always good stuff there!

All joking aside, I think this is a really great gift. It shows that you care for the bride, put some thought into the gift and it is something she can actually use. So be creative, be practical and be thoughtful, this gift is sure to please any bride-to-be.

Coborn’s, Inc. Social Media/Creative Specialist

Click Here for more blogs written by Holly
www.cobornsblog.com - Practical Party Planning with Holly