No-Drip Popsicles
So… how many moms perked up at the ‘no drip’ part? 
I was just going to freeze Koolaid into popsicles, but then I saw this recipe and had to try it. Really, how can there be a no-drip popsicle?!
These are my friend Carrie’s twins, Chloe and Jasmine. Aren’t they just adorable? They are 2 1/2. You oughta hear them talk.
When I started thinking of how to make these popsicles, there was one problem… how to get the white part. The red is cherry, the blue is blueberry; both kinds are in the Koolaid dept and the jello dept. Well, what about white? The lightest thing I saw in the Koolaid was lemonaide, so I got that. And the lightest thing I saw in the jello section was pineapple, so I got that. When I mixed them together, it was yellow. Way too yellow. I still hadn’t put all the water in, so I thought of evaporated milk and replaced some of the water with that. Worked great! And that layer actually tastes good too. That’s always a plus. 
No-drip Popsicles …recipe comes from here
1 3oz pkg jello, any flavor
1 pkg kool-aid, (same flavor as jello)
1 cup sugar
2 cups boiling water
2 cups cold water
Popsicle molds (I used 9 oz. plastic cups and popsicle/craft sticks)
Pour boiling water over jello, kool-aid and sugar. Stir till completely dissolved. Pour into molds; freeze. I did this recipe 3 times (once in red, once in white, and once in blue) and it made 16 popsicles. Freeze between each layer. When the middle white layer gets thick enough, put popsicles sticks in. Making these took all day (poured the first layer in around 9 am, and the popsicles were ready to eat by 7:30 pm).
And here is our test crew to see if the popsicles are actually no-drip or not.
They, of course, did drip some, but I was pretty impressed. I’ve seen popsicles make alot bigger messes! I think the jello in there made it thicker… the juice didn’t run too much. They’re easy and quick to make (especially if you make them all the same color instead of layered).
What a great summertime treat! Send your kids outside with some!
Happy 4th of July!
Hope your day is filled with fun, friends, family, and good food!
On the menu for us tonight is burgers, hot dogs, beans, chips, salad, this dessert, and these popsicles for the kids.
It’s so easy to make food fit the 4th of July, especially if it’s dessert. Make a USA or flag or star shape out of it OR pick out blue and red M&Ms or Skittles to use in it OR sprinkle it with red, white, and blue sprinkles OR change the fruit in the recipe to blueberries and strawberries or raspberries, etc. I’ll post these trifle and popsicle recipes later.
Have a safe and happy holiday!
Rice Crispy Bars for July 4
I’m going to an out-of-town birthday party for the day, but before I leave, I just wanted to let you know that I’m making a few things for July 4th posts in red, white, and blue. Here is one and I’ll write more when I get back home this afternoon/evening.
Have a good day!
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Ok, back from the birthday party.
Speaking of the birthday party…
Yeah, Katrina, I did use the USA shape last year. It was with finger jello, pictured here and here, and recipe featured here. This year is rice crispy bars. I’m going to try to use it for something different every year. My options are a bit limited because it is plastic, so I can’t bake anything in it. I may end up asking for ideas one of these years.
To make the rice crispy bars, I greased the mold and lightly pressed the rice crispy mixture in, then turned it out onto a piece of plastic wrap. Then, I took a bag of mini M&Ms and picked out the blue and red and filled the states with them, then put the rice crispy shape back in and pressed it down harder so the M&Ms would stick, then turned it out onto the serving plate.
So, now I have a bunch of little M&Ms left without red and blue. I just might make these Peanut Butter Dream Bars with them. Everytime I think of mini M&Ms, I always think of these bars… kinda like every time you think of 4th of July, you think of fireworks.
I had some rice crispy mixture left over, so I flattened it out, then melted vanilla chips and colored half of it red and half of it blue and drizzled it over the rest of the bars. I forgot to take a picture of that part, but you can see a few of the squares at the bottom of this picture:
I’m going to make something else red, white, and blue tomorrow, so check back!
Easter snack - Cooks in Training #6
Ideally, I’d plan ahead and make Easter food to feature BEFORE Easter, huh? Well, sigh, that didn’t really happen this time.
I forget where I saw these little rolls… it was online last year sometime. The reason these are called an Easter snack is because they’re meant to symbolize the empty tomb. It’s pretty neat how it works. You wrap a marshmallow inside a crescent roll and while it bakes, the marshmallow melts and lines the inside of the crescent roll, leaving it empty inside!
I don’t have an actual recipe, but my little cooks will show you how it’s done…
Unroll refrigerated crescent rolls and separate into triangles. Butter the trianges.
Put a marshmallow on each crescent roll and sprinkle with cinnamon.
Fold the dough over and around till the marshmallow is all enclosed. Pinch seams to seal.
Bake at 375 for 12 minutes. And this is how they look! A couple of them were open, not sure if it was supposed to be like that or if the seams weren’t pinched shut well enough.
I hope you all had a happy Easter. We did. It started with an outdoor sunrise service at church. It was a perfect Easter morning… clear skies and a beautiful sunrise. The coffee, hot chocolate, donuts, and campfires were a nice addition too.
He is risen! Hallelujah!
Valentine Cookies for Grandma - Cooks in Training #5
Lexi (6) was all into Valentines all week. So often I heard “Hey, we should try making that into a heart shape because, you know, it IS Valentines!” And setting foot inside a store created alot of inhales and exclaiming from her (the V-tine displays were always right inside the door). And she has a stack of Valentines ready to go with her to church tomorrow for her little friends.
We had a bit of fun earlier this week. We took regular cookie recipes and made Valentine cookies out of them. We used the Smiling Sugar Cookie recipe featured here, only they cut heart shapes out of rolled out dough instead of forming balls and putting popsicle sticks in them. We also used my good ol’ chocolate chip cookie recipe (which I don’t think I ever featured) and left the chocolate chips out, then they put chocolate decor on top of the cookies.
First up is the sugar cookies…
And then the chocolate chip cookies, with a bit of variation…
First, I melted chocolate and spread it out to harden, then they cut hearts out of it for on top of some of the cookies.
Then, they cut the rest of the cookies into heart shapes and decorated them with melted chocolate…
Now the cookies are all ready. We separated them out, one batch for each Grandma. Lexi scrapbooked cards for each one and we packed them in a box and UPSed them.
P.S. I did help some with these cookies so the process wouldn’t drag on and on.
And now, we wish you a Happy Valentines Day, with our Valentines gifts from Husband/Dad.
About Me
Hi! Welcome to my kitchen! My name is Kay. I'm from central Ohio. I love cooking and baking. Especially baking. It's therapeutic for me. I'm not a professional or gourmet cook by any means. I'm a Christian homemaker who happens to take pictures of some of the food I make. I have 2 little 'helpers'... Lexi (9) and Tiffany (5), who are young cooks in training. And I should mention Megan (born in June 2010), altho' she's not in training yet. She's more in charge of inside-the-cupboards demolition when she's in the kitchen. I don't do anything on the grill... that's where my husband Shannon comes in! He grills quite a bit, especially in the summer. So, sit back and enjoy browsing thro' the recipes. If you try some of them, I'd love to hear feedback on how you liked them! If you want to contact me, my email address is kay@kitchenscrapbook.com