This Week In The Office
Phew, it’s been a busy week! I have been playing catch up all week from my week off. On Monday, I spent the day coming up with new businesses to add to our membership value program. I also searched for peach recipes to put on the website to encourage more people to buy peaches. Tuesday was just a crazy day! My morning was spent organizing the photo contest and getting the board ready for voting. In the afternoon, I put together Ag Bags for local daycares. This week’s ag bag was all about bees, and kids will be making paper plate bees! On Wednesday, I had my virtual intern seminar that was put on by Illinois Farm Bureau. I learned about the basics of Farm Bureau, policy development for a “GrassRoots” organization & national legislative issues, news, communications and social media, member benefits & Young Leader/Collegiate program, and lastly careers within the Farm Bureau Family of Corporations. Yesterday, Amy Schultz and I started filming for my summer project.
I almost forgot to mention that July is National Ice Cream Month! July might be one of my favorites months because I can justify eating a lot of ice cream. On our FaceBook page (Stephenson County Farm Bureau), we are doing an ice cream poll. We have chosen 12 of the most popular flavors to go head to head. Make sure you vote! This month I will be sharing recipes that include ice cream, so make sure you try them!
Recipe of the Week
Easy Ice Cream Sandwich Cake
24 ice cream sandwiches
12 oz jar of caramel topping
12 oz jar of hot fudge topping
8 oz Cool Whip
- Line the bottom of a 9x13-inch pan with half of the ice cream sandwiches, cutting them to fit as needed.
- Spread the jar of caramel topping over top of the ice cream sandwiches. Place in the freezer for 10 minutes.
- Arrange the remaining ice cream sandwiches on top of the caramel layer, again cutting as needed to fit the pan. Spread the hot fudge over the ice cream sandwiches. Spread the Cool Whip on top. Place in the freezer until ready to serve.
- Serve with chopped peanuts and maraschino cherries. The dessert can be stored in the freezer for up to 1 month.