Soak in the Sun and Fun at Devils Lake

It’s August and things are heating up around here. But don’t lose your cool - roll the windows down, crank up the tunes, feel the warm breezes through your hair, and head to Devils Lake. Plan to stay for the day and take in the scenic drive around the lake, lunch, water activities, and a little shopping.

A narrow canal connects Devils Lake and Round Lake.

Begin your journey from U.S. 223 and turn onto Devils Lake Hwy. Enjoy views of the lake and cottage homes as you make your way to Manitou Beach Village on the west side of the lake. There you’ll find a farmers market, boutiques, eateries, and on a handful of weekends, special events. 

  

Art on display at The Boathouse in the Lakeview Shops at Manitou Beach.

Make your first stop the Manitou Beach Farmers Market where you can peruse the fresh produce, flowers, crafts, and homemade baked and canned goods. Located in a large pole barn, the market is held Saturdays from 8 a.m. to 1 p.m. through September 3.

Turquoise shutters serve as awnings at the Lakeview Shops in the village.

Just across the street are two delightful boutiques where you can shop for a touch of lake living. Located in the “lighthouse building” is Devils Lake View Living which features distinctive gifts for home and lifestyle, including beachwear, purses, jewelry, candles and chocolates. The Buoy at the Lake, housed in a building of New England style character, offers nautical-inspired gifts and home décor plus fun sandals, jewelry and accessories.

When you’re ready to chill out or for a light lunch, venture next door to Jenni’s Coffee & Cream. The trendy little haven offers a plethora of cold drink options, including iced tea, iced coffees and smoothies. A variety of ice cream possibilities are available as well as fresh baked goods, salads and deli sandwiches. 

A boat is on display in front of the Manitou Bar and Grill.

For more hearty fare, hit the Manitou Beach Bar and Grill just around the corner. Take a seat on the porch and check out their Sweet Heat pulled pork, lake perch, or the Summertime Salad with strawberries, chicken and Gorgonzola cheese.

My dad, Robert Alexander (left), chats with Bernie Dominique of Dog House Designs at the
 Devils Lake Art Fair in early June.

The village also hosts many special events throughout the year, including a juried art fair in early summer and the upcoming Rockin’ the Hills Craft Beer Festival on August 6 and the Manitou Beach Car Show on August 20.

  

Metal flowers on display at the annual summer art fair. 

Round out your trip to the lake with a little water action. Pontoon boats, jet skis, fishing boats, kayaks, paddle boards and lake toys are available to rent for the day or half day from Robs Rental’s located at 9517 Devils Lake Hwy. The business also has scooters and bicycles for rent if you prefer to remain dry. Call 517-673-3620 for reservations.

The scenic view along the road around Devils Lake.

With all of this summer fun in store, what are you wading for? Hop in the car and get to the lake.  

Happy Birthday, America!

Round out this long weekend with two more red, white and blue ideas to make your holiday the most star-spangled yet. Earlier this week, I posted ideas for a festive centerpiece and fun individual-serving cheesecake desserts. Now we keep it light and healthy with a colorful and tangy fruit salad and iced fruit cubes to keep all of your beverages pretty and chilled.

Red, White and Blue Fruit Salad
Servings: 10
1 pound strawberries, sliced
6 ounces blueberries
3 cups watermelon, cubed
1 apple, peeled and chopped

Dressing
1 tablespoon sugar
1 ½ tablespoons lime juice
1 ½ tablespoons honey
1 tablespoon mint, chopped

In a small bowl, whisk together dressing ingredients. In a large bowl, toss together fruit and dressing. Chill until serving.

Iced Fruit Cubes
Fill ice cube trays with an assortment of fresh red and bluish berries – strawberries, blueberries, blackberries and raspberries – any combo will do. 

Freeze, and then add to individual water glasses. The fruit not only looks pretty, but it adds a nice infusion of berry flavor into your H2O or any beverage.

And with that… it’s a wrap. Happy 4^th!

Very Cherry and Blueberry Cheesecake Jars

Ignite a star-spangled 4th of July in your backyard when you serve these cherry and blueberry cheesecakes in canning jars. The individual, eight-ounce serving size makes them perfect for little fingers and big ones too! Great for picnics, just pop them into the cooler and they'll stay nice and chilled until it's time for dessert, that is if they last that long...  

Cherry and Blueberry Cheesecake in a Jar

Servings: 8
Eight 8-ounce canning jars
Two 3.4 ounce boxes of cheesecake flavor Jell-O
4 cups cold milk
⅔ cup graham cracker crumbs
⅛ cup sugar
4 tablespoons butter, melted
Cherry and blueberry pie filling

In a medium bowl, whisk pudding mix and milk together for two minutes. Refrigerate for 15 minutes to set. 

Combine graham cracker crumbs, sugar and butter. Spoon even amounts of crumb mixture into canning jars. Divide pudding among canning jars. Top with cherry and blueberry pie filling.

Coming up next...  light and healthy Red, White and Blue Fruit Salad tossed with a honey, mint and lime dressing.

A Red, White and Blue To-do

It’s mid-summer, and we’ve got a birthday to celebrate. Follow along this week as I will show you how to make this 4^th of July your most star-spangled celebration yet, beginning with a cheerful centerpiece today. Stay tuned for individual-serving cherry and blueberry cheesecake desserts, a light and healthy fruit salad, and iced fruit cubes to keep your beverages chilled. All you’ll need to come up with are the hot dogs and sparklers.

The Centerpiece

Create an all-American table display with one large or a few small cobalt blue vases. Fill each with red mini carnations and daisy mums.  Add small flags and a little something sparkly. 


A patriotic table runner sets the stage for the occasion. Finish the look with white platters and plates and some stars and stripes napkins.  

Up next... canning jar individual-serving cherry and blueberry cheesecakes.

Skinny Crunchy Asian Salad

Summertime is meant for picnics, potlucks and all kinds of outdoor events. Keep your cool this season with a side dish that can accompany just about anything you can throw on the grill. This light and colorful Asian-inspired salad is bursting with flavor and has a hearty crunch thanks to ramen noodles and sliced almonds.

Crunchy Asian Salad
Servings: 15

Dressing
¼ cup canola oil
¼ cup rice vinegar
2-3 tablespoons sugar
¾ teaspoon salt
½ teaspoon pepper

Salad
1 package (3 ounces) ramen noodle soup mix
1 bag (16 ounces) coleslaw mix with shredded cabbage and carrots
8 medium green onions, thinly sliced
½ cup sliced almonds
1 medium red bell pepper, cut into strips
1 can mandarin oranges, drained
2 cups fresh baby spinach leaves, coarsely chopped
1 tablespoon toasted sesame seeds

In a large bowl, whisk together dressing ingredients until sugar is dissolved.

Break up ramen noodles in bag before opening. Discard seasoning packet. To the dressing, add noodles and remaining salad ingredients. Toss to mix well. Sprinkle with sesame seeds. Serve immediately.
(Recipe adapted from bettycrocker.com)