There’s something about summer in Mississippi that makes you want to serve up snacks with a bit of flair—and a lot of chill. Whether you’re poolside with friends, watching the kids splash in the water, or setting up a festive Fourth of July gathering, I’ve got two foolproof recipes that are easy to make, look like a million bucks, and, most importantly, keep everyone happy.
The star of the show is my “Big-As-Your-Head” Ice Cream Sandwiches. These aren’t the store-bought kind you toss in the freezer and forget about. These are homemade, oversized, and packed with the sort of nostalgia that takes you right back to chasing down the ice cream truck barefoot as a kid. I like to call them “big-as-your-head” because, truly, they are. Thick cookies, generous scoops of ice cream, and a rim of sprinkles make these the ultimate summer crowd-pleaser.
Start with your favorite cookie recipe—chocolate chip, M&M, or toffee. Make them a little larger than usual—think 4 to 5 inches wide—because you want enough surface area to support all that creamy goodness. Bake and let them cool completely; this is key!
Next, soften your favorite ice cream just enough to scoop and spread. I love using classic vanilla, but don’t be afraid to get creative—cookies and cream, mint chip, or even Southern pecan work for a Deep South twist.
Scoop a hearty serving of ice cream onto the flat side of one cookie, press another cookie on top, and gently squeeze until the ice cream spreads to the edge. Then, roll the sides in crushed candy, sprinkles, or chopped nuts. Pop them back in the freezer for at least two hours.
They’re perfect for serving at a backyard bash, wrapped in parchment with a cute ribbon, or piled high on a platter for everyone to grab and enjoy.
Now, onto something savory—and just as adorable and perfect for the Fourth of July—The American Eagle Cheese Ball
When I say this cheese ball is party-perfect, I mean it. Creamy, flavorful, and shaped like an American eagle with yummy toppings, this dish turns a humble cheese ball into a show-stopping centerpiece.
What I love most about it is that it feels playful but still grown-up enough for a stylish gathering. And let’s be honest—who doesn’t love a dip that pairs beautifully with everything from pretzels to veggies to buttery crackers?
Start with a base of softened cream cheese, a little sharp cheddar, some crumbled bacon, green onions, and a dash of ranch seasoning. Mix all the ingredients until smooth and well-blended. Shape it into a rough oval, tapering one end slightly to resemble the head of the eagle. From there, cover the body with shredded white cheese and pecans. A slice of yellow bell pepper makes a perfect beak, and black olives or raisins add the final eye-catching detail.
It’s a little bit crafty, a lot of fun, and delicious served cold—especially on a hot Mississippi afternoon. Plus, you can make it a day ahead and pull it out just in time to impress your guests.
Both of these treats—sweet and savory—are what I call “effortless showstoppers.” They don’t require complicated ingredients or hours in the kitchen, but they make a big impression. And isn’t that the Southern way? We like to keep things beautiful, but we never take ourselves too seriously. It’s about joy, generosity, and good times with good people.
So whether you’re hosting a patriotic pool party, celebrating the long weekend, or just looking for something fun to serve on a sunny Sunday, these recipes will add just the right touch of whimsy and wow to your table.
Here’s to snacks that are cool, clever, and absolutely delicious—just like a Mississippi summer.
Soft & Chewy Chocolate Chip Cookies
1 cup (2 sticks) unsalted butter, softened
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups semisweet chocolate chips
Flaked sea salt for topping, if desired
Preheat oven to 350 degrees. Line baking sheets with parchment paper. In bowl of a mixer, cream butter, brown sugar, and granulated sugar together until light and fluffy, about 2 to 3 minutes. Add eggs one at a time, mixing well after each. Stir in vanilla. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in chocolate chips. Scoop dough into large balls and place 2 to 3 inches apart on prepared baking sheets. Sprinkle a touch of flaked sea salt on top before baking, if desired. Bake for 10 to 12 minutes, until edges are golden but centers are still soft. Cool on pan for 5 minutes, then transfer to a wire rack.
Yield: 24 cookies
American Eagle Cheese Ball
2 (8-ounce packages) cream cheese, softened
1 cup shredded sharp cheddar cheese
4 slices bacon, cooked and crumbled
2 green onions, finely chopped
1 (1-ounce) packet ranch seasoning mix
½ teaspoon garlic powder
½ teaspoon onion powder
Dash of hot sauce (optional)
Decoration:
¾ cup shredded mozzarella or Monterey Jack cheese (for the eagle body)
1 yellow bell pepper slice (for the beak)
- black olive or raisins (for the eye)
In a large bowl, combine cream cheese, shredded cheddar, crumbled bacon, green onions, ranch mix, garlic powder, onion powder, and hot sauce. Mix until smooth and well blended. Form mixture into an oval shape on a platter or sheet of wax paper. Taper one end slightly to resemble a head and body. Chill in refrigerator for at least 1 hour to firm up before decorating. To decorate, press shredded mozzarella over surface to create a white body and pecans for base, working from bottom to top. Use a slice of yellow bell pepper to form a curved beak on tapered end. Add black olive slices or raisins for eyes. Serve cold with crackers, pretzel crisps, or fresh veggie slices.
Yield: 10 to 12 servings
Party Tip:
Make it a day ahead—the flavors get even better overnight. Just decorate right before serving for the freshest look.