Posts Tagged ‘Kids’

Date Night – Sweet Date, Coconut and Walnuts Energy Balls

Sweets

I’ve been wracking my brains out, thinking about something for Valentine’s Day.

The first thing that comes to mind is cookies, those sugar coated (sometimes with added food colorings) heart shaped cookies, but I don’t really do that. Well, maybe for my kids’ class sometimes, and even then I do my best to not use or minimize the use of food colorings (sometimes, you can’t really avoid some colored sprinkles, right?).

So I was thinking really hard, what looks cute, can be given as a sweet gift and is somewhat healthy? and then it hit me – Energy Bars. But energy bars are not really something to put in a box of bonbons aren’t they? that’s when I had a ‘light bulb’ moment, realizing that the answer (along with the ingredients) was right in front of me all that time.

So here they are, my Energy Balls. No dairy, no gluten, no eggs and no added sugar – Just plain ol’ healthy treats.

Took me some extra time to make the mix because I was too lazy to take out the food processor and decided that my small food chopper would be enough (almost killed the motor), but if you use a decent food processor this should really take minutes.

Also, one last note: when adding water, add just enough for the mix to be nicely combined (kind of like playdough 🙂 )

And now, I’ll give you the recipe for these cuties! Valentine’s Day or not, these are excellent year round, and such a great substitute to your chocolates and candies and generally sweet tooth.

Dates and Walnuts energy balls

Dates and Walnuts energy balls

Date Night - Sweet Date, Coconut and Walnuts Energy Balls
Author: 
Recipe type: Dessert, Energy Bars
Cuisine: Healthy
Prep time: 
Total time: 
 
Why make or buy energy bars when you can put it all in a small ball and enjoy it just the same if not more? These are packed with energy and flavor.
Ingredients
  • 1 ½ Cups Walnuts - Divided
  • ½ Cup Raw or Roasted Whole Almonds
  • 2 Cups Pitted Dates
  • 3 Tbsp shelled Flax
  • 10-14 Tbsp Water - Add just enough to form playdough like mix
  • ¼ Cup Shredded Unsweetened Coconut
  • Extra Shredded Unsweetened Coconut for coating
Instructions
  1. Place the almonds (only if raw, if roasted you don’t need to soak them) and dates in a bowl of hot water and soak them for 10-20 minutes (this will help to soften both ingredients a bit).
  2. In a food processor grind 1 cup walnuts until they become crumbs and set aside in a medium bowl. Break the other ½ cup walnuts into small pieces using your hands.
  3. Add the shelled flax and ¼ cup shredded coconut into the bowl with ground walnuts.
  4. Using a colander, drain the dates and almonds and place in a food processor.
  5. Blend the dates and almonds in the food processor until they become this ‘play dough’ looking mix.
  6. Add 5 Tbsp water to the date mix to start with, before blending (this will ease the blending and maybe save your food processor motor from overheating) and then gradually add the additional tablespoons water until you get the right consistency of mixture (like I said - Playdough)
  7. Once you’re done with blending the almonds and dates (you may still have chunks in the mix but that’s OK, it’s not supposed to be smooth), add them to the bowl with walnuts and flax.
  8. Using a wooden spoon, stir and mix all the ingredients in the bowl together until evenly combined.
  9. Prepare a plate with shredded coconut on the side to roll the balls in.
  10. Scoop one teaspoon at a time from the batter and roll into a ball and then roll in the coconut plate to give them the coconut coating (it might be easier to form balls with wet hands).
  11. Store in an airtight container, preferably in the fridge.

Dates and Walnuts energy balls

Dates and Walnuts energy balls

Dates and Walnuts energy balls

I’ve been wracking my brains out, thinking about something for Valentine’s Day. The first thing that comes to mind is cookies, those sugar coated (sometimes with added food colorings) heart shaped cookies, but I don’t really do that. Well, maybe for my kids’ class sometimes, and even then I do my best to not use […]

Read More

Whole Wheat Pizza Fingers

Baked Goodies | Home Made Cooking

I’ve never been a fan of game days. I mean those days when a tournament starts or even the Olympics. Don’t get me wrong, I like sports. I used to play Tennis, watch Basketball and even F1 races. But I just don’t find it too interesting any more. I guess people mostly get excited about it all because it’s one more reason to spend time with a bunch of friends or family, munching on “game-day” food and drinks, discussing game strategies, players and just life in between.

So it’s a social thing, I get it, and I’m the last person to oppose it. In fact, when it involves drinks, friends and munchies, I’ll be the first one in.

Game day or not, my morning started with 3 words: “mommy I’m hungry” and even though I tried Ignoring the high pitch voices, it was impossible and I finally had to get up and do something about it.

Trying to ignore or procrastinate usually results in kids eating the wrong things, so I had to do something.

Given the fact that it was almost 11am I figured we might as well call it brunch, and prepared the food accordingly.

I ended up making Pizza Fingers (or Pizza Sticks) and boy oh boy were they a success! served with some side Tabbouleh Salad and fresh Avocado, my work here was done, but then it hit me – Game day food! these Pizza Fingers would be perfect!

So I ran to the keyboard, typed a few lines, copied the recipe, uploaded some photos and here I am, sharing these goodies with you all.

An added healthy twist in the form of Whole Wheat Flour helped in reducing feelings of guilt while we munch on Pizza Fingers for brunch – What can I tell ya? it worked.

Whole Wheat Pizza Fingers

Whole Wheat Pizza Fingers

Whole Wheat Pizza Fingers
Author: 
Recipe type: Pizza, Game Day Food
Cuisine: Finger Food, Wholesome
Cook time: 
Total time: 
Serves: 24-26 Fingers
 
Pizza fingers are a treat, but when made with whole wheat flour they even have a healthier kick to them. These are awesome, soft and full of flavor!
Ingredients
For the Dough:
  • Whole Wheat Flour (500gr)
  • 1 Tbsp Dry Active Yeast
  • 2 Tbsp Granulated White Sugar
  • 2 tsp Salt
  • 1 Egg
  • ¼ Cup Vegetable Oil
  • ¾ - 1 Cup Water (depending on your flour)
For the Pizza Filling:
  • 5 Tbsp Tomato Paste
  • 2 tsp Olive Oil
  • 2 Garlic Cloves - Minced
  • ⅛ - ¼ tsp Salt (depending on your taste)
  • 1 ¾ Cups Shredded Cheese (Mozzarella, Cheddar or your favorite)
For the Brushing on top:
  • 3 Tbsp Butter -Melted
  • ½ Tbsp Kosher (Coarse) Salt
  • 1 Tbsp Dry Oregano
Instructions
  1. In a stand mixer bowl combine the flour, yeast, sugar, salt, egg and vegetable oil and ¾ cup lukewarm water and mix all together on low-medium speed. If the dough is still crumbly and dry, add in the extra ¼ cup water by drizzling it in until you get a soft and a little tacky dough.
  2. Cover the bowl with plastic wrap and place in a warm spot until the dough rises and doubles its size. This may take 35-60 minutes.
  3. In the meantime prepare the filling by mixing the tomato paste, olive oil, garlic and salt together in a small mixing bowl and set it aside.
  4. After the dough has risen, dump it onto a floured surface and roll it a bit in the flour. Divide it into 4 equal pieces and set 2 of them aside.
  5. Preheat oven to 375F (190C) and cover 2 large baking sheets with parchment paper.
  6. Roll the first 2 pieces into long rectangles (about 20cm/ 8 inch wide and 40cm/ 16 inch long when the dough is about ¼ cm thick).
  7. Spread ½ of the filling mix on one of the rectangles and sprinkle with ½ of the shredded cheese.
  8. Place the other rectangle on top of the one with sauce and cheese and gently roll the rolling pin on top of the two (this will make sure the cheese stays inside while baking).
  9. Using a sharp knife or pizza roller, cut the rectangle (now with filling in it) into 12-14 fingers (depends on how wide you cut them - mine were 3 cm wide).
  10. Place the Pizza Fingers on a parchment paper layered baking sheet, making sure they are not touching each other.
  11. Repeat steps 6-10 with the other 2 pieces of dough left.
  12. Melt the butter for brushing and add in the kosher salt and oregano.
  13. Brush each Pizza Finger with the butter mix and bake in the preheated oven for 12-14 minutes.
  14. Eat while still fresh or cool and freeze in a container for later serving (to prepare from frozen just heat it up in the oven on 275F)

Whole Wheat Pizza Fingers

Whole Wheat Pizza Fingers

Whole Wheat Pizza Fingers

I’ve never been a fan of game days. I mean those days when a tournament starts or even the Olympics. Don’t get me wrong, I like sports. I used to play Tennis, watch Basketball and even F1 races. But I just don’t find it too interesting any more. I guess people mostly get excited about […]

Read More

Mini Chicken Steaks with Fresh Herbs

Home Made Cooking

It’s another cold, white day here in Halifax. Gosh I miss the sun! Just imagining myself lying on a nice warm sandy beach makes my heart warm.

Yeah, snow is beautiful I’ll give you that, but time after time after time, it gets kind of boring and annoying. All the layers, the places you can’t go because it’s too cold, the days you have to take off because the schools are cancelled. I feel so bad complaining about it because I know that it’s like a first world problem but hey, I’m a person too.

So yeah, there was a blizzard warning issued last week and it snowed a lot, the roads were packed with snow, visibility was poor and it was cold, but you know what? there was a silver lining, I got to stay home with the kids and the hubby and if that’s not enough, it was FRIDAY; which meant I had extra time to prepare our Friday dinner.

Now all I had to do is figure out what to make but that’s easy, because the kids just want their chicken and mashed potatoes for Friday.

I decided to make chicken thighs mini steaks packed with fresh herbs. It’s a little bit of work chopping all the ingredients but it’s so worth it! It’s full of flavor, the kids love it and it tastes amazing even the day after (in case you have leftovers). The chicken thighs make this dish so soft and juicy I wouldn’t trade it with just a plain chicken steak, no – this IS my favorite chicken steak.

Mini Chicken Steak with Fresh Herbs

Mini Chicken Steak with Fresh Herbs

Mini Chicken Steaks with Fresh Herbs
Author: 
Recipe type: Chicken
 
Juicy, tender and full of flavor. These mini steaks are definitely a new favorite.
Ingredients
  • 600gr Boneless Skinless Chicken Thighs (About 6 pieces)
  • ⅓ Cup Cilantro - Finely Diced
  • ⅓ Cup Parsley - Finely Diced
  • 1 Green Onion - Finely Diced
  • 1 Tbsp Cornstarch
  • 3 Tbsp Soy Sauce
  • 1 Egg
  • 4 Tbsp Bread Crumbs
  • 4 Tbsp Vegetable Oil - For Frying
Instructions
  1. Cut the chicken thighs into tiny cubes (the smaller the better) and place in a medium mixing bowl.
  2. Add the diced cilantro, parsley and green onion and mix all together.
  3. Add in the cornstarch and mix until everything is fully covered.
  4. Add in the soy sauce and egg and mix all together until fully combined.
  5. Add in the bread crumbs and mix well.
  6. Place the 4 Tbsp oil in a frying pan (I used a 12 inch pan) and preheat over medium heat.
  7. Scoop 1 tablespoon at a time and place in the oil; Flatten each steak a bit using the back of a tablespoon (too thick will mean longer cooking time and too thin will mean burning fast).
  8. Let fry for about 5-6 minutes on each side (until brown) and then flip to the other side for another 5-6 minutes to brown.
Notes
** Cooking time may vary depending on how small you diced the chicken thighs and how thick was the steak itself, so it’ll be best to cut the first prepared piece in two and make sure that it’s ready on the inside **

Mini Chicken Steak with Fresh Herbs

Mini Chicken Steak with Fresh Herbs

Mini Chicken Steak with Fresh Herbs

It’s another cold, white day here in Halifax. Gosh I miss the sun! Just imagining myself lying on a nice warm sandy beach makes my heart warm. Yeah, snow is beautiful I’ll give you that, but time after time after time, it gets kind of boring and annoying. All the layers, the places you can’t […]

Read More

Easiest Beef Stew With Potatoes

Home Made Cooking

I’m going to start with a statement here: “I love my mother in law’s food”

I really do, I’m not just saying it to become her favorite, it’s been too long and it’s too late now 🙂 I’m just being honest with you.

After we moved to Canada and had to adjust to life with no family around us 24/7, one of the tough things was to get used to not eating grandma’s food on weekends (either my mom’s or my husband’s mom). the kids missed it a lot and I get it, because food is not just that – food. It’s also some kind of trigger that makes memories feel more alive, it’s something that comforts us and is associated with something that happened or someone we know alot of times. So after we moved to Canada we missed that food that connected us with what we have always known as our home.

One of the things my son missed the most is my mother in law’s beef stew. It’s really simple but that’s exactly why it’s so good.

So when she came for a visit this past summer we made sure that on her second day here, we visited the grocery store and got some stewing beef.

The kids licked their fingers at the end of the meal, and looking at them I decided that I just HAVE to learn how to make this myself.

And even though I did ask and got specific instructions, just like always, I had to go and make something of my own.

This recipe is not originally my mother in law’s but it’s the closest thing to it as far as we’re concerned. I made this today and the kids were thrilled, they know it’s going to be good when I tell them it’s like grandma’s beef stew.

It’s easy to make and uses simple and readily available ingredients and it’s super wonderful on a cold evening like this. Give it a try.

Easy Beef Stew with Potatoes

Easiest Beef Stew With Potatoes
Author: 
Recipe type: Main
Cuisine: Beef
Prep time: 
Cook time: 
Total time: 
 
Easiest Beef stew EVER. Uses only a few ingredients and tastes so good.
Ingredients
  • 1 Kg (2 lbs) Cubed Stewing Beef
  • ½ Medium Onion
  • 2 Carrots
  • 3 Tbsp All Purpose Flour
  • ¼ tsp Ground Black Pepper
  • 2 Tbsp Vegetable Oil
  • 3 Cups Vegetable Broth
  • ½ tsp Salt
  • 6-7 Medium Potatoes
  • 3 Tbsp Chopped Fresh Dill
  • 1 ½ Cup Hot Water
Instructions
  1. Cut the stewing beef pieces into 1 X 1 inch cubes (if they came in a bigger size)
  2. Chop the onion into small pieces and slice the carrots into medium rings (or cubes)
  3. Place the 3 Tbsp flour in a medium bowl and add the beef cubes. Mix or shake well until the beef pieces are all fully covered with a thin layer of flour.
  4. In a medium size pot (preferable wide and heavy bottomed but not a must) preheat the oil over medium-high heat and add the pepper in.
  5. Add in the flour covered beef (without the excess flour, place the pieces one at a time) and make sure it’s in one layer (if it’s not, that’s OK, you'll just need to turn it more).
  6. Add in the carrots and onion and stir together.
  7. Let the beef brown on all sides, stirring and turning the pieces occasionally, until it is nicely browned. About 10-12 minutes.
  8. Once the beef is browned on all sides, add in the vegetable broth and salt.
  9. Partially cover the pot with its lid and lower the heat to medium-low. Cook on medium low with partially covered pot for about 30 minutes. If the broth is boiling and pouring out, you can slightly lower the heat but don’t cook on low.
  10. In the meantime, peel and cut the potatoes into medium cubes.
  11. After the beef had been cooking for 30 minutes, open the lid and add in the potatoes.
  12. Add in the 1 ½ cup hot water until it just about covers the whole stew and potatoes. You may need less than 1 ½ cups or a bit more, depending on your pot size.
  13. Add in the chopped dill and stir to combine the dill in the stew.
  14. Place the lid back on the pot and let the stew cook with a closed lid over medium heat for another 30-35 minutes (if it boils and starts spilling, simply remove the lid a bit to partially cover the pot, but don't completely remove it).

Easy Beef Stew with Potatoes

Easy Beef Stew with Potatoes

I’m going to start with a statement here: “I love my mother in law’s food” I really do, I’m not just saying it to become her favorite, it’s been too long and it’s too late now 🙂 I’m just being honest with you. After we moved to Canada and had to adjust to life with […]

Read More

Gluten Free Bell Peppers and Goat Cheese Corn Muffins

Baked Goodies

I would like to start this post with a rant and go ahead and say it: I don’t like preparing the kids’ lunchboxes! not on a daily basis. Does this make me an awful mom? I hope not.

I guess I’m the only one to blame. I have such high expectations and standards I set to myself, that with time, I find it hard to answer my own expectations.

Last year, I decided to minimize the gluten in my kids’ food. I decided that they will no longer be taking just sandwiches to school because it’s just not nutritious enough. And when they are taking sandwiches, I make sure it’s homemade bread with low to no gluten.

And now, here I am complaining about it, Typical.

I can’t wait until they are old enough to make their own lunches. Does this ever happen? because to be honest, I don’t remember myself making my own school lunches. And even if I do get them to make their own food, I guarantee that I will be standing there, watching like a hawk to make sure they are eating healthy. So like I said at the beginning, it’s my fault, my insanity, and I’m the only one to blame.

But really, rants aside, I find myself full of satisfaction most of the times I prepare their lunches because I was able to either use up leftovers or come up with something new and delicious.

This time, it was the second option – something new and delicious. and this time it’s gluten free corn muffins, with bell peppers and goat cheese. Perfect for the lunchbox and the over protective mom – that would probably be me.

Gluten Free Bell Peppers and Goat Cheese Corn Muffins

Gluten Free Bell Peppers and Goat Cheese Corn Muffins
Author: 
Recipe type: Lunch, Muffins
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 10 Muffins
 
Gluten Free Corn Muffins with bell peppers and goat cheese are the perfect solution to put in the lunchbox. Easy mix and bake and 20 minutes after you have your muffins ready for the box.
Ingredients
  • ½ Cup Cornmeal
  • ¼ tsp Salt
  • ½ Cup Gluten Free All Purpose Flour
  • ½ tsp Xanthan Gum
  • ¼ tsp Baking Soda
  • ½ Cup Milk + 1 Tbsp White Vinegar
  • 1 Egg
  • ¼ Cup Vegetable Oil
  • ½ Cup Crumbled Goat Cheese
  • ½ Cup Finely diced Bell Pepper
  • 1 tsp Dry Basil
Instructions
  1. Preheat oven to 375F (190C) and oil spray 10 muffin cups (I used silicone ones)
  2. Place the cornmeal, salt, flour, Xanthan and baking soda in a mixing bowl and mix together.
  3. Prepare ½ cup milk, add the vinegar into the milk and set aside.
  4. Add the egg and oil into the flour mix and finally add the milk with vinegar and mix well until combined.
  5. Add in the peppers, goat cheese and basil, fold into the mix until evenly combined in the batter.
  6. Divide the entire mix into 10 muffin cups and bake for 10-15 minutes in preheated oven.

Gluten Free Bell Peppers and Goat Cheese Corn Muffins

Gluten Free Bell Peppers and Goat Cheese Corn Muffins

I would like to start this post with a rant and go ahead and say it: I don’t like preparing the kids’ lunchboxes! not on a daily basis. Does this make me an awful mom? I hope not. I guess I’m the only one to blame. I have such high expectations and standards I set […]

Read More

Mini Pizza Kugel Muffins – The Perfect Size for A Lunchbox

Baked Goodies | Home Made Cooking

Last year I decided that if I can avoid giving the kids just plain bread sandwiches to school, then I should. Not only that the alternative is usually healthier and more nutritious, but I also noticed that the crazy amount of Gluten in bread and other gluten rich foods, was affecting my son’s mood and ability to concentrate.

So it started last year and I’m still doing my best to avoid sandwiches and gluten. It’s not always easy; there isn’t always a go-to solution when I start thinking of what I should pack in the kids’ lunch boxes.

So sometimes it’s salads (like today), sometimes it’s pies, gluten free pizzas and sometimes it’s these mini pizza flavored Kugels.

Why kugels? Well, even though these are made in a muffin pan, kugels are made of pasta or noodles, and so are these. You can call them muffins if you want but for me they’re kugels 🙂

Anyway, these are easy and taste great. You can play with the extras to them if you don’t like olives (you can replace with bell peppers, feta cheese or even tuna or pepperoni). My kids love them and I bet yours will too. Who doesn’t like a nice looking, great tasting and compact sized lunch?You can also make these with leftover small/thin noodles or pasta you have.

Mini Pizza Kugel Muffins

Mini Pizza Kugel Muffins


Mini Pizza Kugel - The Perfect Size for A Lunchbox
Author: 
Recipe type: Lunch, Pasta
Cuisine: Jewish, Italian, Kids
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Pizza in a Kugal, or maybe it's a muffin. Whatever you want to call it, the kids will love it and you will have the perfectly yummy and creative solution for their lunchbox
Ingredients
  • 2 ½ cups Small Cooked Pasta (I used the Alphabet Gluten Free Pasta)
  • 2 ½ Tbsp Tomato Paste
  • 1 Tbsp Dry Oregano
  • ¼ cup Whipping Cream (Heavy Cream)
  • 1 Egg
  • ½ tsp Salt
  • Olives – For the topping
Instructions
  1. Preheat oven to 375F (180C)
  2. Spray a non stick muffin pan (6 cups) with oil or spread butter
  3. In a medium bowl, mix all the ingredients together except for the extras to go on top (in this instance it’s the olives)
  4. Top with the olives (or any other extra topping you want)
  5. Fill each muffin cup to the top and place in the preheated oven for 35 minutes

Mini Pizza Kugel Muffins

Last year I decided that if I can avoid giving the kids just plain bread sandwiches to school, then I should. Not only that the alternative is usually healthier and more nutritious, but I also noticed that the crazy amount of Gluten in bread and other gluten rich foods, was affecting my son’s mood and […]

Read More

Garlic Mustard Breaded Chicken Strips

Home Made Cooking

My kids can eat breaded chicken and chicken nuggets or fingers on any given day, all day, everyday. But me? After 2 weekends in a row I kind of get tired of frying chicken.

Not that I don’t like it, because I do, but sometimes it just seems too boring. Same flavor, same texture, same everything, I like to try different variations of the same food.

Luckily I had a can of Maille’s “Mustard and White Wine” so I figured, why not try using this? Of course, you can make this yummy dish with any type of mustard you have.

<>The combination of mustard and garlic and the fact that the chicken is marinated in this divine mix made these chicken bites so good! The chicken came out tender and juicy and the coating was crunchy and just fantastic.

Garlic Mustard Chicken Strips

Garlic Mustard Breaded Chicken Strips
Author: 
Recipe type: Main
Cuisine: Homemade, Chicken, Kids
 
Scrumptious, tender and juicy - these are the three words I would use for this easy go-to recipe for chicken strips.
Ingredients
  • 6 Boneless and Skinless Chicken Thighs – Cut into strips
  • 3 tsp Mustard (I used Maille’s Mustard and White Wine)
  • 1 Garlic Clove – Minced
  • 1 tsp Paprika
  • 1 Egg
  • Bread Crumbs – For Coating
  • Oil
Instructions
  1. In a bowl ,whisk together the mustard, garlic, paprika and egg.
  2. Place the chicken strips in the batter and fold in until fully coated; Now let the whole mix stand for 30 minutes before frying.
  3. Preheat oil on a frying pan oven medium- high heat. Oil should be about ½ inch deep.
  4. Dip each chicken strip in bread crumbs until coated and place in the preheated oil.
  5. Fry on each side until nice and brown.

Garlic Mustard Breaded Chicken Strips

Disclaimer: I received 3 gift coupons from Maille Canada through their offer on the FBC webpage. I purchased the mustard in this recipe using these coupons and as part of their efforts to better familiarize their new products.

My kids can eat breaded chicken and chicken nuggets or fingers on any given day, all day, everyday. But me? After 2 weekends in a row I kind of get tired of frying chicken. Not that I don’t like it, because I do, but sometimes it just seems too boring. Same flavor, same texture, same […]

Read More

Sprite Popsicles – A “Spritesicle” Full of Surprises

Sweets

It’s summer, and living in a house made of wood with no A/C can sometimes be hot, very hot. So other than turning the fans on and opening the windows I’m always up for something cold to munch on.

 

This time I decided to surprise the kids and make them a “Surprise Popsicle”; why surprise? Well, other than the fact that they didn’t know I’m making these, the popsicles also had surprises in them.

Strawberries, Blueberries and gummies (made from natural fruit with no additives). The only thing I am still trying to figure out is what juice I can make that is totally clear and see-through so the kids can see the surprises in the Popsicle.

So in this instance, although I did use fruits and natural gummies, I had to go ahead and use Sprite as well. Not as healthy as I would like it to be but it’s only for this time and has no food coloring in it so it’s not as bad as any other soft drink.

This was so easy to make and the kids were super excited. They call it “Spritesicle” and now wouldn’t stop asking for it.

These “Spritesicles” are perfect on a hot summer day and use minimal ingredients. Just perfect!

 

Sprite Popsicle with fruits and gummies

 

Sprite Popsicles - A "Spritesicle" Full of Surprises
Author: 
Recipe type: Popsicles
Cuisine: Dessert, Refreshment
Serves: 4 Popsicles
 
A Popsicle that's full of surprises. You'll be the kids' hero of the day.
Ingredients
  • ¾ Cup Sprite or any other pop/soft drink you like
  • 4 Strawberries – cut in 4
  • 12 Blueberries
  • 8 Gummies
  • Optional – you can use any fruit you like
Instructions
  1. Place the berries and gummies in each Popsicle mold
  2. Add in the Sprite/ Juice
  3. Freeze for 6-8 hours

 

Sprite Popsicle with fruits and gummies

It’s summer, and living in a house made of wood with no A/C can sometimes be hot, very hot. So other than turning the fans on and opening the windows I’m always up for something cold to munch on.   This time I decided to surprise the kids and make them a “Surprise Popsicle”; why […]

Read More
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