Posts from ‘Food’
If life deals you lemons…
Sometimes we fall, we slip.
Sometimes things don’t all go as planned.
Sometimes a great idea turns out to need a lot of tweaking.
A sting.
A zing.
A bit of a sour thing.
Sometimes a bit of sour helps you appreciate the sweetness that comes along next.
Eeeeeverybody loves ice cream on a hot and sticky day… especially when it’s a homemade customized creation!
So pull up these easy ingredients (all the while playing the perfect domestic goddess in your brightly hued Katharina dress… seriously I could not think of better attire for popsicle-making) and pass these suckers (hehehehe… pun INTENDED!) around to friends, family and kiddos!
Enjoy what feels like will be an incredible sunshine day (I may just escape to the pool)!
- 1-1/2 cups seedless red grapes, halved
- 4-1/2 cups white grape juice
Directions
1. Divide grape halves among eight 6-ounce pop molds or disposable cups. Pour in the grape juice and insert sticks. Freeze for at least 6 hours. Let stand for about 5 minutes before unmolding.
- 8 maraschino cherries, stemmed, drained, and patted dry
- 4 cups root beer (before using, chill in bottle with cap loosened)
- 2-1/2 cups vanilla ice cream, softened
Directions
1. Place a cherry in each of eight 6- to 7-ounce molds or paper cups. Fill halfway with root beer. Tilt to get the angled design and freeze until almost firm, 1 to 2 hours.
2. Add ice cream and insert sticks. Cover and freeze for 1 hour. Slowly add more root beer, skimming off any foam, until the molds are full. Cover; freeze for at least 6 hours, or until firm.
3. Remove from freezer. Let stand at room temperature for about 5 minutes before unmolding.
- 1 box (1.75-quart) mint-chocolate-chip ice cream
- 16 mint wafer candies, such as Nestle After Eight Thin Mints
Directions
1. Fold down one long side of the box and cut the ice cream into squares that are the size of the candies.
2. Sandwich ice cream between two pieces of candy and press together gently. Insert small wooden sticks into the ice cream. Freeze, covered, for about 1 hour to harden. All to soften a bit before eating.
- 1/2 cup smooth peanut butter
- 1 cup plain low-fat yogurt
- 1 cup reduced-fat milk
- 2-4 tablespoons honey, divided
- 2 teaspoon vanilla extract
- 1-1/2 cups raspberries
- 2 cups raspberry juice or raspberry juice blend
- 1/4 cup sesame seeds (optional)
Directions
1. Combine peanut butter, yogurt, milk, 2 tablespoons honey, and vanilla in a food processor or blender until smooth.
2. Pour peanut-butter mixture into eight 6- to 7-ounce paper cups or pop molds until they’re one-third full. Cover and freeze for 1 hour. Cover and chill remaining peanut-butter mixture until needed.
3. Stir together raspberries and juice, divide among the cups or molds, and insert sticks. Cover and freeze for an hour. Then fill with remaining peanut-butter mixture and freeze for at least 8 hours, or until firm.
4. Let stand at room temperature for about 5 minutes before unmolding. If you want, spoon honey around the rims and sprinkle on sesame seeds.
For more amazing recipes (and where I got these), check out the Parents site 
xox
- 1/2 cup smooth peanut butter
- 1 cup plain low-fat yogurt
- 1 cup reduced-fat milk
- 2-4 tablespoons honey, divided
- 2 teaspoon vanilla extract
- 1-1/2 cups raspberries
- 2 cups raspberry juice or raspberry juice blend
- 1/4 cup sesame seeds (optional)
Directions1. Combine peanut butter, yogurt, milk, 2 tablespoons honey, and vanilla in a food processor or blender until smooth.
2. Pour peanut-butter mixture into eight 6- to 7-ounce paper cups or pop molds until they’re one-third full. Cover and freeze for 1 hour. Cover and chill remaining peanut-butter mixture until needed.
3. Stir together raspberries and juice, divide among the cups or molds, and insert sticks. Cover and freeze for an hour. Then fill with remaining peanut-butter mixture and freeze for at least 8 hours, or until firm.
4. Let stand at room temperature for about 5 minutes before unmolding. If you want, spoon honey around the rims and sprinkle on sesame seeds.
Visit the Official Site!
