Cheap but Chic: This Summer Try These Easy, Refreshing Treats and Colorful Crafts


Want to have an amazing summer? Try making these treats and projects to have even more fun!

Orange Cream Pops

Cool off on a hot summer day with these Orange Cream Pops. 


  • 4 1/2 cups vanilla light ice cream, slightly softened and divided
  • 1/4 cup thawed orange juice concentrate, undiluted
  • 1 tablespoon grated orange rind
  • 1 drop orange food coloring
  • 1 drop yellow food coloring
  • 1/4 cup whipping cream
  • 1 teaspoon vanilla extract


  1. Combine 3 1/4 cups ice cream, orange juice concentrate, grated orange rind, and orange and yellow food coloring in a large bowl. Stir until the colors are blended.
  2. Beat whipping cream with a mixer at high speed until soft peaks form, then fold in vanilla. Fold whipped cream mixture into 1 1/4 cups vanilla ice cream.
  3. Fill the 20 (2-ounce) ice pop molds, each halfway, with the orange-flavored ice cream. Top with lid.
  4. Freeze 30 minutes or until set.
  5. Uncover and fill the rest of each mold with vanilla ice cream mixture and top with lid.
  6. Insert a craft stick into center of each mold. Freeze 45 minutes or until set.
  7. Uncover and top each serving with remaining orange-flavored ice cream. Freeze at least 4 hours or until thoroughly frozen.

Pineapple-Berry Ice Pops

You can use paper cups and plastic spoons instead of traditional pop molds. If you want the spoons to stand up straight, cover each cup with plastic wrap or aluminum foil, with the spoon handle inserted in the middle. If the ice pops don’t easily come out of the cups or molds, run the bottoms quickly under cool water. Don’t use hot water, or the pops will melt too much.


  • 2 cups fresh or frozen pineapple cubes
  • 1/4 cup unsweetened pineapple juice or apple juice
  • 1 tablespoon honey
  • 1 cup fresh or frozen blueberries


  1. Combine first 3 ingredients in a blender, and process until smooth. Pour mixture evenly into 6 (3-ounce) ice pop molds, leaving about 1 to 2 tablespoons purée in blender.
  2. Add blueberries to blender with reserved purée. Process until well blended; pour over pineapple mixture in ice pop molds. Insert wooden sticks, and cover if necessary to hold wooden sticks upright. Freeze 4 hours or until firm.

Strawberry Rhubarb Cheesecake Bars


  • 1 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • Dash of kosher salt
  • 1/2 cup cold butter, cubed
  • 1/3 cup finely chopped pecans



  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 2 tablespoons 2% milk
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • Dash kosher salt


  • 1 large egg, room temperature, lightly beaten
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1-1/3 cups chopped fresh strawberries
  • 1-1/3 cups sliced fresh or frozen rhubarb
  • 1 tablespoon lemon juice


1. Preheat oven to 350°. Line an 8-in,  square baking pan with parchment, letting ends extend up sides. In a small bowl mix flour, brown sugar, and salt; cut in butter until crumbly. Stir in pecans.

2. Press into bottom of prepared pan. Bake until edges just begin to brown, 12-15 minutes. Cool completely on a wire rack.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, lemon juice, vanilla and salt. Add egg; beat on low speed just until blended. Pour over crust.
4. Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour.
5. For jam, in a small saucepan, mix sugar and cornstarch. Add strawberries, rhubarb and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, until mixture begins to thicken, 6-8 minutes. Cool completely. Spread over filling. Refrigerate until set, 8 hours or overnight.
6. Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving.


Melted Accessories



  1. Colored pony beads
  2. Baking parchment paper
  3. Toaster oven
  4. Cookie sheet




Using this craft will spice up your hair, your book marks, or your paper clips to add a touch of summer!


  1. Preheat your toaster oven to 425 degrees Fahrenheit. 
  2. Put the baking parchment paper on top of the cookie sheet while the toaster oven is heating up. 
  3. Start making different shapes using your colored pony beads by putting them in the design you like. 
  4. Put the cookie sheet in the oven (with the pony beads on top of the cookie sheet) and let them melt for a bit. 
  5. Now that you have created the flowers or whatever you created using the pony beads, you can leave them alone or  you can add paper clips, hair pins, or you can make them into bookmarks!
  6. Voila! Your done! 


Glow In The Dark Jars


  1.  Mason Jar(s)
  2. Glitter (Diamond glitter is the best)
  3. Glowstick(s)
  4. Serrated Knife
  5. Towel



This glow-in-the-dark-decoration will spice up any child’s room to give it an extra flare!

Note: This craft only lasts eight hours.


  1. Pink your colored glitter and glowstick. 
  2. On a towel, cut the bottom of the glowstick.  
  3. Empty out the glow stick(s) inside into the mason jar. Be very cautious when doing this, since the inside of the glowstick is glass. 
  4. After that, put the glitter in the mason jar, on top of the glowstick insides. Add as much or as little glitter you want. 
  5. Put the lid on the jar. 
  6. Shake the mason jar like CrAzy!
  7. Presto! Your done!


Marshmallow Shooters


These marshmallow shooters will provide your kids hours of fun to play around with!



  1. Cake pop container
  2. Uninflated-balloon 
  3. Scissors
  4. Mini marshmallows




  1. Take one of your uninflated-balloons and tie a knot at the end. 
  2. Next, cut the round part (bottom half) of the balloon. 
  3. Put the open end of the balloon and attach it on the cake pop container. 
  4. Put the marshmallows inside of your marshmallow shooter.
  5. Now you can shoot your marshmallows with your shooter!
  6. Presto! Your done!


Melted Accessories:

Glow In The Dark Jar:

Marshmallow Shooters: