Strawberry Milkshake Popsicles

Strawberry Milkshake Popsicles

As of the last few weeks it has become glaringly apparent that it's summer. The kids are showing it, too. The higher the mercury goes, the more often they ask for cool or frozen treats. Popsicles are the perfect answer to their pleas, but store-bought varieties can be full of sugar, artificial colors and flat-out expensive sometimes.

The solution to that problem is to create your own. Homemade Popsicles are one of the easiest things to make. If you have your own Popsicle molds it's even easier, and if not, all you need are paper cups, Popsicle sticks and plastic wrap. Any liquid that freezes well is fair game. You can test your ideas by filling a section or two of an ice cube tray and freezing until firm.

We've used everything and had lots of fun experimenting. We've had popsicles from fruit juice, pudding, flavored gelatin, pureed fruit, and yogurt. These Popsicles were made to taste like one of our very favorite summertime treats - strawberry milkshakes.

Strawberry Milkshake Popsicles

Hands-On Time: 5 minutes
Ready In: 6 hours
Servings: 6-8 Popsicle

Ingredients:

16 ounces (2 cups) vanilla or strawberry flavored yogurt (blended type, any fat percentage works well)
1/2 teaspoon vanilla (leave out if you are using vanilla yogurt)
5-6 large strawberries - hulled and cut in half

Directions:

1. Puree all ingredients together for 30 - 34 seconds in a blender.
2. Strain well to remove seeds. You can leave out this step, but the seeds will settle at the bottom of the mold and will be visible at the top of the Popsicle when un-molded.
3. Pour into Popsicle molds and attach lids with sticks or, if you are using cups cover each cup with plastic wrap and insert the stick through the plastic. Don't let the stick touch the bottom of the cup. Settle sticks evenly in the center of each mold before freezing.
4. Freeze for 6 hours or overnight before un-molding. Check after half an hour and re-settle Popsicle sticks if necessary.
5. Run the underside of the molds under warm water momentarily before un-molding.

Veggie Wednesday: Un-stuffed Vegetarian Peppers

Un-stuffed Vegetarian Peppers

In this house we all love stuffed peppers, but sometimes I need a quicker and healthier alternative and this casserole fits the bill. This is full of colorful peppers, tomato and your choice of brown or white rice. Top with cheese and all you need is a salad to complete this veggie friendly menu.

Un-Stuffed Vegetarian Peppers

Serves: 4-6
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:

3 cups diced peppers, red, yellow and green - 1 cup each
1/2 cup diced onion
2 Tablespoons olilve oil
3 cloves garlic, minced
1 teaspoon salt
15 ounces tomato sauce
1/2 cup shredded cheddar cheese
2 cups cooked rice, brown or white

Yields 4-6 servings

Directions:

1. Preheat oven to 350 degrees F.
2. In a large skillet, heat olive oil over medium-high heat. Add peppers and onions and cook until veggies start to soften, 5 minutes or so.
3. Add garlic and stir well.
4. Add rice, tomato sauce and salt and stir to combine. Remove from heat.
5. Pour rice into a greased casserole dish, about 10 x 6 in size and top with cheese.
6. Bake fore 15 minutes or until cheese is melted.

Lime Angel Food Cake with Raspberry Sauce

Lime Angel Food Cake with Raspberry Sauce

Fluffy Angel Food Cake takes on a new twist with the addition of lime juice and zest. Paired with a simple raspberry sauce, this cake is at once delicate and decadent and altogether perfect for a lighter summertime dessert. The calorie count makes this even more desirable with most slices (one twelfth of a cake) coming it at around 170 calories.

Lime Angel Food Cake with Raspberry Sauce

Hands-On Time: 15 minutes
Ready In: 60 minutes (including cooling time)
Serves: 12

Ingredients:

10 -12 large egg whites (about 1 1/2 cups)
2 teaspoons lime juice
1 cup granulated sugar
1 Tablespoon lime zest
1 cup all-purpose flour
1 1/2 cups powdered sugar


Directions:

1. Preheat oven to 350 degrees F.
2. Sift together flour and powdered sugar. Set aside.
3. Combine egg whites and lime juice in a large bowl. Beat until soft peaks form.
4. Stir together granulated sugar and lime zest. Add by the tablespoon to egg whites and
continue to beat, adding until all sugar is gone, until stiff peaks form.
5. Fold flour and powdered sugar into stiff-beaten egg whites in four small additions.
6. Turn out into an ungreased 10-inch tube pan.
7. Bake for 40 - 45 minutes or until top springs back when touched lightly.
8. Turn pan over and cool with cake still inside pan. Cool completely.
9. Remove from pan gently and serve with Raspberry Sauce.





Raspberry Sauce

Hands-On Time: 1 minute
Ready In: 1 minute
Serves: Makes 1 1/2 cups

Ingredients:

1 1/2 cups seedless red raspberry preserves
2 Tablespoons lime juice

Directions:

1. Microwave preserves for 30 seconds until warm. This may take more or less time
depending on your
microwave.
2. Stir well until smooth.
3. Add lime juice and stir until well combined.

Veggie Wednesday - Grilled Fruit Kabobs

I'm seriously overdue for a Veggie Wednesday post! This time, though, it's all fruit. Check out this link for more Veggie Wednesday posts! Oh, and take a look at my very first Veggie Wednesday post while you're at it.

Grilling fruit brings out the natural juices and caramelizes them ever so slightly. The best fruits are ones with firm flesh such as stone fruits or pineapple. Stay away from melons as they tend to soften too much. Served with a cool dip, it's a great ending for a summer meal.

Grilled Fruit Kabobs with Honey Lime Yogurt Dip
Hands-On Time: 20 minutes
Ready In: 30 minutes
Serves: 4

Ingredients:

2 pounds assorted fruit - strawberries, pineapple, mango and kiwi in photo
8 metal or bamboo skewers
1 cup plain yogurt
2 tablespoons honey
1 teaspoon grated lime zest

Directions:

1. Heat grill to medium-high and make sure grate is clean.
2. Thread chunks of washed, peeled or seeded fruit onto skewers. If using bamboo skewers,
soak in water for 10 minutes to minimize chances of burning.
3. Grill for 3 to 4 minutes per side, turning carefully so fruit does not fall off of
skewers.
4. Remove from heat and serve with dip.
5. For dip, combine yogurt, honey and lime zest and stir until well blended. Keep chilled
until serving time.

French Potato Salad

It's stupid hot lately. Not by the numbers, really - high 80s, low 90s is hot, but not stupid hot. It's the humidity. With readings like 83% at times, it makes going outside a scary proposition. It also makes wanting to eat nearly impossible. That's why I love this recipe so much.

This type of weather is the perfect time for this delicate salad. Unlike its American counterpart, which is generally smothered in mayonnaise, this potato salad, made with new potatoes, spring onions and an oil and vinegar dressing, is lighter and bright in flavor.

French Potato Salad

Prep Time 10 minutes
Cook Time 15 minutes

Ingredients:

1 1/2 pounds new potatoes (small red-skinned potatoes)
1 Tbs shallots - minced
1/4 cup spring (or green) onion - sliced thickly
1 clove garlic - minced
1 Tablespoon fresh tarragon - finely chopped
1/4 cup red wine vinegar
1/3 cup extra virgin olive oil
1 Tablespoon Dijon mustard
2 teaspoons Kosher salt - divided
1/2 teaspoon black pepper, freshly ground

Directions:

1. Pour 2 quarts cold water into a medium saucepan. Add 1 teaspoon salt and set aside.
2. Wash potatoes well and slice thickly -- about 1/4-inch per slice.
3. Add sliced potatoes to water and heat to a simmer. Simmer until potatoes are tender but not mushy -- 4 to 5 minutes. Check doneness with a fork.
4. While potatoes are cooking, combine remaining ingredients in a large bowl and whisk until well blended.
5. Drain potatoes and rinse briefly in cold water until no longer steaming hot. Add to dressing and toss gently but thoroughly. Refrigerate if desired or serve at room temperature.