Who wouldn’t want to be Amy Miller’s friend?

The designer, crafter and baker created the best-looking July 4th ice cream cones.

Head to AmyMillerDesigns.com for the step-by-step showing how she did it.

In brief, you need ice cream cones, vanilla candy melts in red, white and blue, and sprinkles. You can use either cake cones (shown in photo), sugar cones or their big brother, waffle cones.

The toughest part is deciding what flavor of ice cream to scoop into your cones. Vanilla works best, but keep an eye out for cherry vanilla, strawberry or blueberry swirl.

How much do you know about the different types of ice cream and frozen desserts?

Check ‘em out in our Ice Cream Glossary.

Coating fish with nuts and baking or sautéeing is an easy, foolproof way to prepare an elegant entrée. The nutty flavor of this simple but rich coating pairs beautifully with flaky white fish fillets.

Nuts add even more protein to your dinner, as well as these health benefits.

You can use any nut you like (pistachio is one of our favorites), along with a mild white fish like cod, flounder, halibut, sole or tilapia.

There are more affordable white fish, too: Look for orange roughy, walleye pike or other species recommended by your fish monger. Fillets should be about 1/2 inch thick.
 
TIPS

Coat your favorite fish with your favorite nuts. Photo courtesy EatingWell.com.

 
RECIPES

Turn the catch of the day into delicious dinner in only 25 minutes, with this recipe from Betty Crocker. Hot pecan-crusted fish fillets are cooked easily on stove top and are served with lemon wedges.

Prep time is 15 minutes, cook time is 10 minutes.

Ingredients For 4 Servings

Preparation

1. MIX the pecans, bread crumbs and lemon peel in shallow bowl. Beat the egg and milk with a wire whisk or fork in another shallow bowl.

2. SPRINKLE both sides of the fish with salt and pepper. Coat the fish with the egg mixture, then coat well with the pecan mixture, pressing slightly into the fish.

3. HEAT the oil in 12-inch nonstick skillet over medium heat; add the fish. Reduce the heat to medium-low. Cook 6 to 10 minutes, turning once carefully with 2 pancake turners, until the fish flakes easily with a fork and is brown.

4. SERVE with lemon or lime wedges.

RECIPE: PATRIOTIC MILKSHAKE

Ingredients For 4 Servings

 
*You can use leftover strawberry syrup in club soda, cocktails, iced tea, lemonade, on angel food cake and pound cake, ice cream, pudding, sorbet etc.
 
Preparation

1. PLACE the blueberries and 1/4 cup of strawberry syrup into a medium-size bowl. Mix until the blueberries are fully coated. Refrigerate until needed.

Drink the patriotic colors. Photo courtesy QVC.

2. DRIZZLE 1 teaspoon of strawberry syrup in a spiral design on the inside of four tall glasses (we used a squeeze bottle). Freeze until needed.

3. PLACE the ice cream, strawberries and milk in a blender with a large pitcher. Mix until smooth, 40–60 seconds. Pour into the prepared milk shake glasses.

4. TOP each glass with 1 ounce whipped cream and the blueberry mixture, dividing evenly among the 4 glasses. Serve immediately.

HOMEMADE STRAWBERRY SIMPLE SYRUP

Cook time is 25 minutes, total time is 40 minutes. The syrup should last, refrigerated, for 4-6 weeks. You can substitute any berries in this recipe,

Ingredients For 3-1/2 Cups

 
Preparation

1. RINSE, hull and pat dry the strawberries. Cut into small pieces and place in a medium sauce pan. Cover with water and bring to a boil.

2. REDUCE to a simmer and cook for 20 minutes, skimming any foam. After 20 minutes, the strawberries should be pale and the liquid should be a deep pink color. Remove the pan from the heat.

3. STRAIN the strawberry liquid through a fine mesh strainer into a clean pot. DO NOT press down on the berries to extract more juice; it will make the syrup cloudy. Discard the berries.

5. REMOVE from the heat and cool completely. Pour into a glass container, tightly cap and refrigerate.