Homemade Summer Popsicles

Strawberry Coconut Popsicle Recipe

Ingredients

1 cup strawberries

1 cup blueberries

1 can light coconut milk

1 cups water

1 cup apple juice

1/2 cup honey

5 ounce Dixie cups

20-30 Popsicle sticks

Directions

Add strawberries, blueberries, coconut milk, water, apple juice and honey in a blender. Carefully pour mixture into your 5 ounce Dixie cups, filling 2/3 of the way.

Place in the freezer for 30 minutes (set your timer), insert your wooden sticks, and continue to freeze until the popsicles are completely frozen, about 6 hours.

When you’re ready to enjoy, cut and tear the Dixie cups off of the popsicles and voila – Enjoy!

Makes about 20 popsicles

Honeydew Lime Popsicle Recipe

Ingredients

1/4 cup sugar

1/4 cup water

1 (3-4lb) ripe honeydew melon, peeled, seeded, and cut into 1/2 inch pieces

2/3 cup fresh lime juice

5 ounce Dixie cups

20-30 Popsicle sticks

Directions

In a small saucepan, heat water over medium/high heat, add sugar and continue stirring until completely dissolved. Let cool.

In a blender, add your melon, lime juice and syrup and blend until smooth. Carefully pour mixture into your 5 ounce Dixie cups, filling 2/3 of the way.

Place in the freezer for 30 minutes (set your timer), insert your wooden sticks, and continue to freeze until the popsicles are completely frozen, about 6 hours.

When you’re ready to enjoy, cut and tear the Dixie cups off of the popsicles and voila, enjoy! see image below

Makes about 20 popsicles

http://www.thetomkatstudio.com/recipes-homemade-summer-popsicles-free-printables/

Fruit Pizza

Ingredients:

• 1 package of pre-made Pillsbury sugar cookie dough
• 8 oz softened cool whip
• 4 oz softened cream cheese
• 2 TB sugar
• 1 tsp. vanilla
• Desired Fruit

Directions:

1. Lightly grease round glass pizza pan. Press the dough into the pan (1/8 in thick). Bake at 350 for 8-10 min. Let cool.

2. For the frosting: whip the cream cheese, sugar and vanilla. Fold in cool whip. Spread evenly over sugar cookie.

3. Add your favorite fruit to create unique designs. Our favorites are raspberries, strawberries, mandarin oranges, kiwi, bananas, cherry pie feeling, etc.

http://www.iheartnaptime.net/fruit-pizza/

German Pancakes

Ingredients:

3 T melted butter

1/2 c. flour

1/8 t salt

1/2 t vanilla

1 T sugar

1/4 c milk

3 eggs

Directions:

Preheat oven to 400 degrees

Place melted butter in an 8×11 pan. You could also just place the butter in the pan and put it in the oven to melt while you mix up the other ingredients.

Mix flour, sugar, salt in medium sized bowl. Add milk, vanilla and beat in ONE egg at a time.

Pour mixture over melted butter and bake 15-20 min. The pancakes will rise up really high in the corners and then fall down after it has been taken out. It’s really fun for the kids to watch!

Enjoy with candy syrup, maple syrup, jam or cinnamon sugar.

http://www.iheartnaptime.net/german-pancakes/

Homemade Ice Cream

Here is what you will need to make homemade ice cream in a baggie:

 2 TBL sugar

1 cup half & half (or light cream)

1/2 tsp vanilla extract

1/2 cup coarse salt or table salt(I used canning salt)

ice

gallon-sized Ziploc bag

pint-sized Ziploc bag

 

 Mix the sugar, half & half and vanilla extract together. Pour into a pint-sized Ziploc baggie. Make sure it seals tightly.

 

 Now take the gallon-sized Ziploc bag and fill it up halfway with ice and pour the salt over the ice. Now place the cream filled bag into the ice filled bag and seal.

 

 Make sure it is sealed tightly and start shaking. Shake for about 5 minutes (or 8 minutes if you use heavy cream.)

 

Open the gallon-sized bag and check to see if the ice cream is hard, if not keep shaking. Once the ice cream is finished, quickly run the closed pint-sized baggie under cold water to quickly clean the salt off the baggie.

 

Open the baggie and pop in a spoon.

2littlehooligans.blogspot.com/2011/06/how-to-make-homemade-ice-cream-in.html/

Pink Lemonade Cupcakes

Ingredients

 1 box white cake mix (Duncan Hines) and items needed for cake mix

1 tsp lemon zest

2 tsp vanilla extract

3 Tbsp sweetened pink lemonade drink powder

Frosting

1 lb. powdered sugar

3-5 Tbsp frozen pink lemonade concentrate, thawed

1 tsp vanilla

1/2 C butter,softened

Instructions

1. Preheat oven to 350 degrees
2. Line pan with cupcake liners
3. Mix cake batter according to directions.
4. Add in lemon zest, vanilla and lemonade powder. ]
5. Pour batter into cupcake liners. Bake according to directions on cake box. Bake until golden and a toothpick comes out clean.
6. Let cool.

Frosting

1. Beat butter in mixer on medium high for 2-3 minutes or until pale and creamy. Reduce speed to medium and add sugar, 1/2 cup at a time. Beat well after each addition increasing speed to high after all sugar is added. Add in vanilla and lemonade concentrate until the desired consistency is reached.
2. Beat until buttercream is smooth.

Cake recipe from Paula Deen

Copyright © YourHomeBasedMom

Pink Lemonade Cupcakes

CAKE:

• 1 package white cake mix
• 1 small package vanilla instant pudding
• 3 Tbsp sweetened pink lemonade drink mix (like Country Time Pink Lemonade mix)
• 1 cup sour cream
• 2 tsp lemon zest
• 3/4 cup water
• 3/4 cup oil
• 4 whites eggs (save the yolks for tomorrows recipe)
• 6 drops of pink food coloring

FROSTING:

• 1 cup butter, softened
• 1 cup shortening
• 1/2 cup frozen pink lemonade concentrate, thawed
• 2 tablespoons milk
• 2 teaspoons vanilla
• Zest from 1 lemon
• 2 pound package  or 7 1/2 cups confectioners sugar
• 3 drops of pink food coloring

DECORATIONS:

• 24 lemon slice candies or grapefruit slice candies
• 12 colored flexible drinking straws

In a large bowl, whisk cake mix, pudding mix, and drink mix together.  Add sour cream, lemon zest, water, oil, and egg whites to the dry mix. Beat with electric mixer on medium speed for about two minutes. Use a strong mixer, this batter is thick.

Scoop batter into 24 lined muffin tins.  Bake at 350 degrees for 15-20 minutes until cupcakes don’t look wet and a toothpick inserted in one comes out clean. Allow to cool completely before frosting the cupcakes.

Prepare the frosting by creaming butter, shortening, and lemon zest together. Then add lemonade concentrate, milk and vanilla with a mixer. Beat until smooth.  Then gradually add the sugar, mixing well until light and fluffy. Beat in the food coloring.

Pipe frosting onto the cupcakes.  (You will have plenty to pile it on.  I had over 1 cup leftover.  Leftover frosting is good sandwiched between two graham crackers).  Place a lemon candy wedge on top of each cupcakes.  With the straws cut the top 1/3 of the straw off just below the flexible part.  Discard the tops.  Then cut the remaining straw pieces in half.  Place one straw piece in each cupcake to resemble a drink.

by:http://www.thewhitelibrary.com/food-drink/saturdays-sweet-pink-lemonade-cupcakes/.

Avocado Frostin's

Avocado Butter Cream

• 2 small to medium ripe avocados (8 ounces)
• 1 pound powdered sugar
• 2 teaspoons lemon juice
• 1/2 teaspoon vanilla extract

Peel and pit the soft avocados, scraping the contents into a medium bowl. If the avocados have brown spots, avoid those spots when you scoop the meat into the bowl. You want nice and green avocado meat.

Add lemon juice and beat the avocados with a mixer on medium speed until the avocados are slightly lightened in color and smooth in texture, about 2-3 minutes. The lemon juice prevents the avocados from turning brown so you will have nice green frosting.

Add the powdered sugar a little at a time and beat. Add vanilla extract until combined. Store the frosting in the refrigerator until ready to use.

Avocado Butter Cream 

Adapted from Alton Brown

• 1 small to medium very ripe avocado
• 1 tsp. lemon juice
• 1/2 pound powdered sugar, sifted
• 1 tsp. vanilla

To make the frosting: Find the ripest avocados you can! Use a whisk or mixer and mix the avocado and lemon juice for about 2 – 3 minutes. Gradually add the sifted powdered sugar and beat together. When the frosting has reached your desired consistency, add the vanilla and stir. Store the frosting in the fridge. The lemon juice helps ensure the frosting stays the bright green color.

Avocado Frosting 

Ingredients:

• 4 ripe avocados
• 4 ounces cream cheese
• 1 teaspoon lemon juice
• salt and pepper to taste

Directions:

Avocado Frosting: Mash avocado flesh well in bowl with the back of a spoon or fork. I processed mine in a food processor to ensure extra smoothness. Add in lemon juice and cream cheese, and mix until you have a smooth, creamy consistency.

Some very green frosting!

 All frosted!

Avocado Frosting

• 1 avocado
• 4 cups confectioner's sugar
• 2 tablespoons orange juice (or lemon juice)
• 1 teaspoon vanilla

Mash the avocado (do I have to tell you to cut it open and throw away the pit?) until very smooth with no lumps.

Add the sugar, orange juice and vanilla and mix using an electric mixer until the frosting is smooth, with no lumps.

Frost the cupcakes

Butter-Less Avocado Frosting

Topping

• 2 small to medium avocado (ripe one)
• 1/2 cup sugar (you may reduce it if you prefer the original avocado smell)
• 1tsp lemon juice

Avocado Butter Cream 

(enough frosting for 6 cupcakes)

• 1/2 an avocado
• 1/2 tablespoon butter, softened
• 1 1/4 cup powdered sugar
• 1/2 teaspoon vanilla

With an electric mixer, blend the avocado and butter together.  Add the vanilla and powdered sugar.  If it’s too thick, add a tbs. of milk.  If it’s too thin, add more sugar.

To put the frosting neatly on the cupcakes (without any fancy tools), scoop it into a snack-size plastic bag, cut off the tip, and squeeze out the frosting into nice little spirals on top of the cupcakes.