Darlene Michaud

Raspberry Lemonade Popsicle Recipe

NOTE:  Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

INGREDIENTS:

1 can (12 oz) frozen lemonade concentrate
1 cup water
1 cup fresh raspberries
1/2 cup plain yogurt
10 ice pop molds

Darlene’s Tips:  Use flavored yogurt if you prefer.  And you could swap the raspberries for any other berries.  Experiment with combinations!

DIRECTIONS:

Step 1:  In 1-quart saucepan, heat lemonade concentrate and water over medium heat just until lemonade concentrate is completely thawed; remove from heat. Cool. In blender, place 3/4 cup of the lemonade mixture, 1/2 cup of the raspberries and 1/4 cup of the yogurt. Cover; blend on medium speed until smooth. Press mixture through small strainer into medium bowl to remove seeds.

Step 2:  Divide mixture evenly among ice pop molds. Freeze 4 hours or until firm.

Step 3:  Divide remaining 1/2 cup raspberries evenly among molds. In small bowl, mix 1 cup lemonade mixture and remaining 1/4 cup yogurt. Divide evenly among molds. Freeze 4 hours or until firm.

Source and Image: Pillsbury

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Birthday Chex Mix Snack Recipe

NOTE:  Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

INGREDIENTS:

6 cups corn or rice Chex™ cereal
1 cup vanilla frosting
1/2 cup white chocolate chips
1 teaspoon vanilla extract
1 1/2 cup powdered sugar
3 tablespoons sprinkles
1/4 cup (each) candy melts in yellow, blue, green and orange
1/2 cup small candies or large confetti sprinkles

Darlene’s Tips:  Use store brand “chex” cereal to save money!

DIRECTIONS:

Step 1:  Line a baking tray with wax paper and set aside. Pour the cereal into a large bowl. In a microwave-safe bowl, place the frosting and chocolate chips. Microwave at 70 percent power for 90 seconds and stir. Continue to microwave at 15 second intervals, if necessary, until the mixture is fully melted. Add vanilla and stir very well. Pour the mixture over the cereal and gently stir to coat.

Step 2:  Transfer the coated cereal to a gallon-size zip-top bag. Add the powdered sugar and 3 tablespoons sprinkles and shake to cover the cereal. Pour the cereal onto the prepared tray and let cool.

Step 3:  Line another baking tray with wax paper and set aside. Fill each of 4 decorating bags with 1/4 cup of candy melts in each of the 4 colors. Work with only one color at a time. Place a bag of candy on a paper towel in the microwave, and microwave for 90 seconds at 70 percent power. Massage the bag and continue to microwave at 15-second intervals until fully melted.

Step 4:  Snip off 1/4-inch from the tip of the bag. Pipe numbers or confetti on the prepared baking tray. To make the candles, pipe a stripe in any color candy melt, then pipe the flame on top in yellow.

Step 5:  Let the candy harden at room temperature for 30 to 60 minutes. Peel from the wax paper. Stir together the piped candy, the coated Chex cereal and any additional candies or confetti sprinkles you desire.

Source and Image: Tablespoon

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