This week in Kelly’s Kitchen we’re celebrating the final week of National Ice Cream Month, by awarding a free half gallon of Blue Bell ice cream every day to one especially great ice cream enhanced, smiling face.  That latest face is Xander, who’s now 8 and still loves his ice cream! Don’t forget that the latest flavor from Blue Bell – Dessert Trio – is only available for a limited time. They have absolutely redefined indulgent with their signature vanilla ice cream loaded down with chocolate chip cookie pieces, chucks of pecan brownies, chocolate covered cake pieces, and to hold that all together, a lovely, rich chocolate sauce. One scoop was enough for me!

Just one more reason I love my job – coworkers with luscious mango trees in their backyards who are willing to share the love! Ann Kelly, back in Kelly’s Kitchen with thanks to Nick down the hall who greeted me Monday morning with a massive bag of fresh mangos. Now…what to do with them? First thought of course was to slice and freeze  for my favorite breakfast smoothie. Can’t beat the health benefits of a mango; antioxidants, vitamins and minerals, plus the added benefit of being a lovely tummy soother, along with being a fantastic source of fiber and potassium, I am in mango heaven. Even found this fun website, “All About Mangos” that tells you more than you even thought you’d want to know about this lovely tropical fruit. Check it out when you have a minute at http://freshmangos.com/aboutmangos/index.html. There’s a recipe for Banana Mango Bread that looks really delicious. Try it yourself, and let me know what you think. If you also lucky enough to have your own source of fresh fruit in your yard, who not take a picture and send that along to us as well, along with your own recipes. Just send those to me at 949comments@coxtampa.com, along with the ice ceam smiley faces!

Words of Wisdom from Kelly’s Kitchen:  

Don't be afraid to go out on a limb. It's where all the fruit is.  Shirley Maclaine