Tag: recipes

Making Fudgesicles and Popsicles!

No little children in our home anymore, just two aging, forgetful, cranky at times, adults.

Doesn’t matter, we still love afternoon treats!

I decided on making some chocolate fudgesicles and very cherry popsicles before the end of summer.

Have you ever read the ingredients on a box of fudgesicles?

Ingredients:

Nonfat Milk, Maltodextrin, Sorbitol, Polydextrose, Cocoa Processed With Alkali, Whey, Palm Oil, Contains 1 Percent Or Less Of Each Of The Following: Tricalcium Phosphate, Cellulose Gel, Cellulose Gum, Mono And Diglycerides, Malt Powder, Salt, Guar Gum, Aspartame, Polysorbate 80, Acesulfame Potassium, Polysorbate 65, Citric Acid, Carrageenan, Natural And Artificial Flavor, Caramel Color, Locust Bean Gum. Phenylketonurics: Contains Phenylalanine.

Oh my gosh, make your own!

The recipe I am sharing is so easy and so chocolatey.

Here’s the recipe I used:

Ingredients:

  • 1/2 cup unsweetened cocoa powder
  • 2/3 cup sugar
  • 2 Tbsp corn syrup
  • 1 Tsp vanilla
  • 2 cups of milk

Instructions:

  • Whisk together cocoa powder and sugar in a pan
  • Add corn syrup and vanilla and place over low heat
  • Add milk while whisking constantly until everything is dissolved
  • Pour mixture into 6 molds and freeze until solid

(source of recipe was cincyshopper.com)

For the cherry, really cherry popsicles, I just used a Kool-Aid unsweetened packet adding sugar as directed, but shame on me, I used less water than directed to make the flavor intense. I taste tested as I added the water.

Seriously, they were wonderful!

As kids, we would fill ice cube trays with Kool-Aid to make popsicles, some of you folks might remember.

Now days there are so many different molds on the market that are inexpensive and fun to use. Lots of different shapes.

The one thing I like about using molds is the fact that the stick is plastic.  I hated, and still do, running my tongue across a wooden stick!  Chills!

After my husband finished his very cherry popsicle, I looked over at him and he had bright red lips, as if he had just put away his lipstick. We laughed together.

Where was my camera?

Just a precious “sweet” moment shared.

Don’t let your summer pass without making yummy chocolate fudgesicles and very cherry popsicles.

“Sweet” love to all of you today!

How to Carve a Watermelon Basket

It’s only the 9th of July, lots of summer still left to enjoy.

I thought you all might need an idea for something to take to a family gathering or cookout.

This is my most popular pin on Pinterest, pinned hundreds of times.

Here are the instructions from a previous post.  http://lovingmynewsimplelife.com/wow-them/

This is seriously so easy to do, and a show stopper on a food table.  Love the scalloped edges!

Can be filled with colorful mixed fruit, or simply cut up watermelon chunks as I did in the top photo.

When putting this post together I thought of my first memory of having watermelon.

I loved to spend time with my grandmother in the summer. There was a truck that would come down the street selling fruits and vegetables, and on one hot day, she grabbed her little black change purse, and we went to the truck and bought a watermelon.  Grandma cut it up, and we enjoyed it that hot summer afternoon.

My oh my, what a sweet memory for me!

Make some sweet memories this summer, and also try carving a “sweet” watermelon basket.

Love you all this July afternoon!

 

Sunshiny, lemony…..it’s the color Yellow!

Simple lemonade recipe

Most of my life I have loved the color yellow!

In the past, I have had a yellow front door, and when country decorating was so popular, I had a yellow and white checked, wallpapered kitchen.

Even with changing styles, I have not let go of it!

A pop of yellow!I now have settled for using yellow in my living room and dining area.  The white sofa with the yellow drapes works happily, for me, especially with the floral print on my dining chairs and matching toss pillows.

I think I have mentioned and shown you in the past that I absolutely love toss pillows.  Pillows are an inexpensive way to change and update any room.

Bright yellow pillowsI like to bring other simple yellow things into the room when I can find them.

Found this distressed yellow clock at Hobby Lobby when all clocks were 50% off!

Our home is small and our budget, even smaller! I really cannot do a bunch of decorating and updating in every room, but oh how I have learned to embrace what I have in my home, even the messes.  There is beauty in taking care of what you have, and of course, in appreciating what you have!  It took me a long time to realize that!

Yellow flowering plantDuring my growing process, I know that everything doesn’t have to be perfect in life, or in our homes. Much work to be done on the rest of this life of mine, but today I took a big step by sharing with everyone a bit of my home, feeling proud of it….it is beautiful to us!

Today was a perfect summer day, hot and humid, so I made a pitcher of lemonade, photo above. Tall glasses, filled with ice, and garnished with “yellow” lemons. So refreshing, and a treat for us when taking a break from our yard work.  I have included my favorite lemonade recipe at the end of this post. Invest in a wonderful glass pitcher!

Yellow will always be somewhere in my home, it’s brightness, joyfulness, like bringing sunshine into our lives!

Love you all so much, enjoy some lemonade today!

 

Simple lemonade recipe:

Ingredients:

Bag of lemons squeezed to 1-1/2 cups of lemon juice

1-3/4 cups of sugar

8 cups of water

Directions:

In a small saucepan, combine sugar and one cup of water.  Bring to a boil and stir to dissolve.  Allow to cool to room temperature and then refrigerate to chill.

Remove seeds from the lemon juice, but leave the pulp.  In pitcher stir together chilled sugar syrup, lemon juice, and remaining 7 cups of water.

Enjoy!

Simple Banana Pudding!

Whenever my mom’s family got together as I was growing up, there was always a banana pudding on the dessert table.

Thinking of those days, as I often do, I decided I would make one for my family on this holiday weekend, no company, just the three of us!

Instead of a bowl, I used small glasses.  Mason jars would also work and be kinda festive!

I used the mini vanilla wafers, which better fit my small glasses.  Some folks use banana pudding instead of vanilla, or even half vanilla and half banana.

There are many variations of banana pudding out there, but for those who have never made one, this is the really simple recipe that I use.

Ingredients:

2 packages of instant vanilla pudding (3.4 oz size)

4 cups of milk

4 small bananas, sliced

1 box Mini vanilla wafers

Cool Whip for the top! (thawed)

Instructions:

Mix the pudding with the milk as instructed on the pudding package.  Refrigerate for an hour or so.  When ready, start layering the wafers, sliced bananas, and then the pudding.  Repeat layers until you get to the top, leaving a little room for the Cool Whip before serving,

Refrigerate any extras.

That’s it!

Hope you all make a yummy treat this holiday weekend!

Let all of us remember our troops and all those who have lost their lives protecting and serving this country we love so much.

Blessings and love!

 

 

 

 

Simple Pleasures – Thank You Grandma!

When I was a little girl I loved to spend time with my Grandma, especially in the summer when school was out.

So many special memories of those days, sitting on her front porch just spending time together, taking the bus for a short ride to a grocery store, pulling with us her little rolling cart.   Grandma would always let me pick out my favorite cookies to take back with us.

At breakfast she would give me my very own large cup of coffee, I am sure it was mostly milk, which didn’t matter, I loved it just the same.

I loved Grandma’s cups, and there was always a saucer.

Grandma's Coffee Cups

That was the beginning of my love of coffee, which continues today.

Thank you Grandma, for the simple pleasure of a great cup of coffee.

There are many things that I could give up, even cookies, but giving up coffee would be very, very difficult.

My son and husband also love coffee.  Some of our best just sitting down together times are with coffee.

We also love a little something sweet with our coffee, especially in the mornings.

Here is a simple recipe for “Banana Cream Cheese Bread with Cinnamon Crumb Topping”.

There are no nuts in this banana bread recipe as with most others.  I am not crazy about nuts!

The cinnamon crumb topping adds a special touch.

It is so good, especially warmed with a little butter.

The recipe makes two loaves.

Cream Cheese Banana Bread with Cinnamon Crumb Topping

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Ingredients for the Bread:
• 12 tablespoons (1 1/2 sticks, 3/4 cup) butter, softened to room temperature
• 8 ounces cream cheese, light or regular, softened to room temperature
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas (about 3 large bananas)
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

Ingredients for the Topping:
• 1 tablespoon butter
• 1 tablespoon flour
• 1/4 cup plus 2 tablespoons granulated sugar
• 1 teaspoon cinnamon

Directions:
1. Preheat the oven to 350 degrees F. Grease two 8 1/2- by 4 1/2-inch loaf pans with cooking spray and set aside.
2. In a large bowl, cream together the butter, cream cheese and sugar until very light and fluffy, 2-3 minutes. Beat in the eggs, vanilla and bananas.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir the dry ingredients into the wet ingredients until combined.
4. In a small bowl, mash together the topping ingredients until combined and crumbly.
5. Divide the batter evenly among the prepared loaf pans. Sprinkle with the topping.
6. Bake for around 50 minutes until the bread is nicely domed and a toothpick inserted in the middle comes out clean.
7. Remove from the oven and let rest in the pans for 5-10 minutes before turning out on a cooling rack to cool completely.

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The bread is also great on the side with a salad for lunch.

Try it, I know you will like it.  Good for using up those very ripe bananas.

Hope to see my Grandma again someday, I am sure there is coffee in heaven, also cookies, and banana bread.

Take a few minutes today to think about your favorite special times with your Grandma.

Simple blessings to all of you today.

Love your life!  XOXO

 

Italian Margaritas

Added a small table and two chairs to my back porch and I was thrilled when I found a colorful tray for $3.99 at Michael’s at 80% off the original price.

The colors are perfect, bright blue and also the bright green color of my pillows.

The tray matches some summer Margarita glasses that I already had.

Bright green and blue tray and glasses.

The glasses reminded me of one of my favorite adult drinks, Italian Margaritas.

They are a twist on the regular Margarita by adding a shot of Amaretto to the mix.

You can add salt to the glass edge or sugar.  To get the salt to stick to the glasses you first need to moisten the rim with lime juice, and then swirl glass rim in the salt.

I found that the best Margarita mix, which already has the alcohol in it, is the soft packages sold by Daily’s.  I have tried other mixes but this is by far the best.

IMG_0012[1] You can freeze the packs for frozen drinks, or just serve on the rocks.

Love the addition of the small table and chairs to the porch,.

Love my new inexpensive colorful tray.

Love Italian Margaritas, and I love all of you!

Happy Summer!

 

 

Shortcake Sundae in a Jar

Strawberry Shortcake Sundae in a Jar!Strawberries are on sale everywhere, so for dessert last night I made a really easy treat.

I saw an article in People magazine when I was at the hair salon last week, waiting my turn to be transformed into a younger me!

The article featured easy recipes by the folks from the Today Show.

You can tell by the title of this post that the recipe calls for using mason jars, but just a bowl will do!  It looks amazing when completed.

Strawberry Shortcake Sundae!

Here is what you will need:

1 (16 oz.) carton of fresh strawberries, stemmed and hulled

1/2 cup sugar

1 (16 oz) fresh or frozen pound cake loaf, thawed (Sara Lee’s the best)

1 (8 0z.)  carton of blueberries

Vanilla ice cream or vanilla frozen yogurt

Whipped cream or frozen whipped topping

1. Place mason jars in freezer until ready to assemble sundaes.  Slice strawberries into 1/8″ thick slices.  Toss strawberries with sugar in a medium bowl, cover and chill 1 hour, stirring occasionally.

2.  Cut pound cake into 3/4″ cubes.

3.  Toss blueberries with strawberries: set aside.  Place 1 scoop ice cream into each chilled jar.  Layer cake cubes evenly over ice cream.  Top evenly with berries.  Repeat layers.  Top each sundae with whipped cream or topping.  Serve immediately or chill up to 30 minutes.

I bought the blueberries, but forgot to use them.  It was good just the same.

This is a really good recipe for summer, no baking, also good for last minute, unexpected guests.

Today is Sunday, the day of rest, so this would be a simple, easy, not much time or work  dessert, for after dinner tonight.

Hope you all have a blessed Sunday, and a joyful, week ahead.

Enjoy!

 

 

Happy Birthday America!

Happy Birthday to our wonderful country.

Celebrate our freedom, and have fun today!

Happy 4th of July America!We are going to grill today. Hamburgers, hot dogs, and all the trimmings. We are also having some baked beans, marshmallow fruit salad, and deviled eggs.

Typical 4th menu!

I thought I would share my recipe for baked beans with you today!

They are made with canned beans, and lots of dark brown sugar, and ketchup.

This is a photo of my favorite crock that I always use for the beans.

Crock for baked bean recipe!It reminds me of an old candy from years ago, they were called “Boston Baked Beans”.  The photo on the candy box was beans in a crock.  I can’t remember the candy, just the box.

I found this photo of the box on line.  I guess you can still buy them at some specialty candy stores.

Boston Baked Bean Theater Box - 4.75 oz

My beans are simple to make, just canned beans, dark brown sugar, ketchup, onions, and some bacon slices for the top.  That’s it!

Recipe for baked beans!1 large can of pork and beans (the can that I use to fill my crock is 53 ounces)

2 cups of dark brown sugar (or more)

1 cup of ketchup

1/4 cup of diced onions (optional)

3 slices of bacon

Before pouring beans into the crock, drain off most of the liquid, since we are going to replace with the ketchup.  I do not like really runny beans!  Some folks make them and they are more like bean soup. Yuk!

Add ketchup, dark brown sugar, onions, and mix together.

Top with 3 slices of bacon, I usually cut in half with my kitchen scissors.

Recipe for baked beans!Cover and bake for 1 hour at 350 degrees. Remove cover and bake another 30 minutes.

Recipes are works in progress, depending on your taste, if you like more brown sugar, add more, try it!

I have made these for years and I judge the amount of sugar by the color of the beans when adding the sugar.Recipe for baked beans!There’s lots of summer left, give these a try!

Enjoy the fireworks, and have a spectacular 4th.

See ya!

Strawberries and Cream Poke Cake

I am sharing a real summer cake with you today!

Happy first day of summer!

As I have always mentioned, I only make simple recipes, and this one really does fall into that category.

Simple, but so yummy this time of the year.

Strawberry Cake

Strawberries and Cream Poke Cake
Ingredients:

Cake:
1 (15.25 oz) boxed white cake mix
1 cup boiling water
1 (3 oz) box strawberry flavored Jell-O
1/2 cup cold water

Frosting:
1 (8 oz) tub Cool-Whip non-dairy whipped topping
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla

Topping:
1 pound strawberries, diced

Directions:
Make cake as directed on the back of the box for a 9×13″ pan.

Let the cake cool for 20 minutes and “poke” the cake with a large fork. Do it until the entire surface of the cake is covered.

Mix together the boiling water and Jell-O until the Jell-O is completely dissolved.

Pour in the cold water and mix well then pour over the cake.

Cover the cake with plastic wrap and refrigerate for three hours.

Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat until smooth.

Spread on top of cake.

Keep in the refrigerator until ready to serve and add strawberries.

If you need a quick dessert try this one!

It would be great to serve for the 4th of July.

This recipe was given to me by a neighbor years ago!  I know there are lots of variations of this cake out there, one just using cool whip for the topping.  I have done that, but the original frosting, is the best.

Enjoy!

I think I will go and have a piece right now.

Summertime is Salad Time!

The weather is for sure getting hot!  That means salad time!

Thought I would share my favorites!

They are easy, and of course, simple to make!

Mississippi Corn Bread Salad

Mississippi Cornbread Salad

This salad makes plenty of servings, and can be made a day ahead.  Perfect for a potluck!

1 – 8-1/2 ounce package corn muffin mix

10 slices bacon crisp cooked

3 large tomatoes, chopped

2 15-ounce cans pinto beans, rinsed and drained

2 15-ounce cans whole kernel corn, drained

1 cup chopped red and /or green sweet peppers

1/2 cup chopped green onions

1 cup mayonnaise or salad dressing

1 8-ounce carton dairy sour cream

1 1-ounce package ranch salad dressing mix

2 cups shredded cheddar cheese (8 ounces)

1.  Prepare muffin mix according to directions: cool.  Crumble muffins (you should have about 5 cups).  Crumble bacon.  Set crumbs and bacon aside.

2.  In a large bowl, stir together tomatoes, beans, corn, sweet peppers, and onions; set aside.

3.  For dressing, in a small mixing bowl, stir together mayonnaise, sour cream, and salad dressing mix; set aside.

4.  In a 3 to 4-quart glass serving bowl, layer half of the crumbled cornbread, bean mixture, bacon, and cheese.  Spread with dressing mixture.  Repeat layers.  Cover and chill for 3 to 24 hours.

Yummy!

This recipe came from a Better Homes and Gardens Potluck Magazine, years ago.

5 Cup Fruit Salad

 5 Cup Fruit SaladThis is my husband’s absolute favorite fruit salad!  It is really unbelievable good and just so easy to make.  It doubles and even triples great if you need it for a larger crowd.

i cup flaked coconut

1 cup miniature marshmallows

1 cup drained mandarin oranges

1 cup drained pineapple tidbits

1 cup sour cream

In a medium bowl, combined coconut, marshmallows, oranges, pineapple, and sour cream.  Cover and chill for 8 hours.

It is that simple and it looks so yummy in a glass bowl.

I have left the coconut out many times, many folks just do not care for coconut!

Layered Chicken Strawberry Salad

Strawberry Salad7 cups torn romaine lettuce

2 packages (9 oz each) frozen fully cooked chicken breast strips (not breaded), thawed

1 cup crumbled Gorgonzola cheese (about 4 ounces)

1 cup pecan halves (4 oz)

1 quart fresh strawberries quartered (3 cups)

Dressing

1/2 cup olive or vegetable oil

2 tablespoons sugar

1/2 teaspoon sat

3 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 clove garlic, finely chopped

1.  In deep 3 quart salad bowl, place half of the lettuce.  Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries.

2.  In small bowl or glass measuring cup, mix dressing ingredients with wire whisk until well blended.  Just before serving, pour dressing over salad.

Refrigerate 4 hours before serving.

You could always purchase a red wine vinaigrette dressing instead of the homemade one.

This recipe was originally in a Betty Crocker Summer Cookbook.

Such a beautiful salad.  If you do not have any glass serving bowls you should invest in several, they really add to these awesome salads.

I hope you all try and enjoy these salads.

Have a great summer weekend.

See ya!