Join “Jayni’s Kitchen” this week for “Dining in Your Own Back Yard.”

Host Jayni Carey and a group of her friends will prepare several dishes, including the recipe below from state legislator Sandy Praeger, in this repeat of an earlier show.

A show airs at 6:30 p.m. Tuesday each week on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Toffee Ice Cream Sundaes with Marinated Strawberries

1 quart Kemp’s homemade vanilla ice cream, or other premium vanilla ice cream

6 to 8 Heath candy bars, coarsely chopped

Marinated Strawberries:

2 pints fresh strawberries, rinsed and stemmed

2 tablespoons balsamic vinegar

Scoop the ice cream in bowls or sundae dishes. Top with chopped candy bars. Serve the marinated strawberries along side as a garnish, or slice and spoon them over the ice cream before topping with the chopped candy bars. Serves 8.

To marinate the strawberries, place the strawberries in a large bowl and toss with the balsamic vinegar. Cover and refrigerate until ready to serve.