Red, White and Blue Jello Cups

These jello cups are super easy, fun and festive! Change up the flavors depending on what holiday your celebrating!

INGREDIENTS
2 large boxes (6 oz.) Strawberry JELLO
2 large boxes (6 oz.) Blueberry JELLO
Fresh strawberries, chopped
Fresh blueberries
1 can of squirty Redi Whip  whipped topping
Sprinkles

DIRECTIONS
Make JELLO according to instructions on the box for JELLO Jigglers. Pour flavors of JELLO into separate pans. Add chopped strawberries to red JELLO and blueberries to blue JELLO. (I throw in about a cup of berries to each 9 inch square pan).

Let JELLO set up in the refrigerator.  Once JELLO is set, cut JELLO into small cubes. Layer into cups with squirty Redi Whip in between. Top with sprinkles! Keep in refrigerator until ready to serve.

Spring Mix Walnut Salad

A couple months ago we went to a local restaurant and enjoyed a yummy salad that I just had to go right home and try to recreate. Here's my version that I think turned out super tasty!  

INGREDIENTS
Spring Mix Lettuce
Red Onion
Granny Smith Apple
Candied Walnuts
Goat Cheese

Dressing:
1/2 cup mayonnaise
1/3 cup honey
1/4 cup white vinegar
1 tsp. white sugar
1/2 cup vegetable oil

Combine mayonnaise, honey, vinegar, and sugar until well blended. Gradually pour in the vegetable oil while mixing until fully incorporated. Refrigerate until ready to use.

Chocolate Creme Brulee

Whenever I go to a restaurant I always scan the dessert menu for Creme Brulee.  It's probably my favorite dessert. I've never once seen Chocolate Creme Brulee on the menu but I thought for sure if I made it at home it would be a winner. Of course, it was so good!!!

INGREDIENTS
1 cup heavy cream
2 T. plus 1/3 cup sugar
2 oz. Semi-sweet Chocolate, finely chopped
2 extra large or jumbo egg yolks
1/2 tsp. vanilla extract

DIRECTIONS
Preheat oven to 300 degrees F.  Prepare some boiling water.  In a saucepan over medium heat, combine cream, 2 T. sugar and chocolate.  Cook, stirring occasionally until small bubbles appear around edges of pan.  Set aside.  Stir to dissolve any remaining chocolate pieces.

In a bowl, beat egg yolks and vanilla until smooth and light.  Pour hot chocolate mixture into egg yolks, a little at a time, beating continuously until well blended.  Strain mixture through a fine sieve into a bowl. Divide mixture among 4 oz. ramekins.

Arrange ramekins in a baking pan and place on the middle shelf of preheated oven.  Fill pan with boiling water to halfway up sides of ramekins.  Cover pan loosely with aluminum foil.  Bake until custard is just set, about 25 minutes.  Chill for 2-3 hours.

Sprinkle remaining sugar evenly over top of cooled custards.  With a cooking torch, move the flame continuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly.  Serve immediately or refrigerate for later use.

Watermelon Slush

Another great recipe from mom! She says, "Here's a refreshing fruit concoction that keeps for weeks in your freezer and tastes as fresh as summer. Enjoy it piled into a dessert bowl, too!"

INGREDIENTS
2 cups water
1/4 cup sugar
1-12 oz. can frozen fruit punch concentrate
5 cups cubed watermelon (seeds removed)
1 T. lemon juice
Lemon-lime carbonated beverage, chilled
Lemon slices, optional

DIRECTIONS
In a large saucepan, combine water and sugar. Bring to a boil, stirring until sugar is dissolved. Boil gently for 3 minutes. Remove from heat. Stir in frozen fruit punch concentrate until dissolved. In a blender, blend until smooth, half of the cubed watermelon and half of the lemon juice. Repeat with the remaining cubed watermelon. Stir the watermelon into the fruit punch mixture. Pour into two freezer containers and freeze at least 8 hours or overnight until firm. To serve, scrape the top of the frozen melon mixture with a spoon to form a slush. Spoon into cups and pour chilled lemon-lime soda over top. Garnish with lemon slices. (Makes 8-12 oz. servings)

Kettle Corn

This kettle corn is the real deal. I love the sweet and salty mixed together in this super delicious treat. No more waiting for fair time to buy an expensive bag.  Have some fun making it at home!

INGREDIENTS
3/4 cup oil
3/4 cup popcorn
3/4 cup white sugar
salt, to taste

DIRECTIONS
Pour oil and popcorn into a large pot and turn onto medium heat. Stir with large spoon or cover pot with a lid and shake once in awhile. As soon as the corn begins to pop, (4-5 kernels pop) remove lid and add sugar. Stir constantly while kernels continue to pop so they wont burn and the sugar will distribute evenly. Keep pot covered as much as possible while stirring or shaking so the oil and popcorn don't attack you.

Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes or stir until the popping has stopped. Pour into a large bowl and sprinkle with salt. Allow to cool, shaking occasionally to break up large clumps.

*IMPORTANT: The oil is super hot and WILL burn you if your not prepared! Make sure you have a long sleeve shirt on and gloves and protective eye-wear.  We have cooked kettle corn over our stove in the house and outside on an outdoor burner. We prefer outdoors just to keep the mess out of the house. This recipe is well worth the effort but it is temperamental.  We have burned our fair share of batches. Here are a few tips...

1. Turning the heat up won't cook the popcorn faster, it will just burn your popcorn. Keep the heat on medium and be patient.

2. Use a good bag of popcorn. Old popcorn doesn't pop very well and when you have un-popped popcorn mixed with the good stuff, it all just sticks together. As the kettle corn dries, it will separate, but the kernels will not fall to the bottom of the bowl simply by shaking.

3. Do one batch at a time. When outdoors, we use a large, tall turkey pot so we thought, why not double the batch? If there are too many kernels in the pot, they won't pop evenly and the time-frame is too long and it will burn.

4. Keep the kids away. Ours are always trying to sneak a peak but you never know when a kernel or splat of oil will come flying out!

5. We prefer stirring to shaking. In the times we have made this recipe, as the popcorn begins to pop, if your not careful, everything could start to stick to the bottom of the pan. If using the shake method with the lid on, your not entirely sure whether or not anything is sticking. By stirring you can keep the popcorn, oil and sugar moving around more evenly.  Good luck!

This recipe is awesome, but I would love feedback or to hear how your experience goes!

Pudding Popsicles

 

The kids and I have fun making these super easy summer treats. They love picking the colors, helping stir the pudding and deciding which way it should be layered.  It's a great way to get the kids involved and let them make the decisions.

INGREDIENTS

2 boxes light colored pudding (I used vanilla)

Food Coloring

Popsicle Sticks

Dixie Cups

DIRECTIONS

Follow the directions on the packages of pudding. Once the pudding is mixed according to the directions and has thickened up, evenly separate it into 4 to 6 smaller bowls.  Add different colors of food coloring to your divided up pudding. Then stir until the pudding is the color that you want.

Spoon the different colors of pudding into your cups. Try to do smooth and even layers so that you will see a good rainbow on the sides of the pudding pop. Put a popsicle stick into each of the cups of pudding. The pudding should be thick enough to hold up the stick…if not, cover the cup with plastic wrap and then put the stick through the plastic wrap and into the pudding.

Place the pudding pops in the freezer for a few hours. The time will depend on the size of your cups.

After they are completely set, take the pudding pops out of the freezer. Use your hands to warm up the sides of the cup so that the pudding pop will come out of the cup easily. (The Dixie cups are what I use and you can just tear the wax cup off).

Raspberry Slush

This drink is super easy to make and fun to serve at weddings, baby showers, or parties.  The slush is stored in the freezer so you can even pull it out to share with friends and then put the rest back in the freezer for another time.

INGREDIENTS
1- 6 oz. package Raspberry Jello
3 cups boiling water
4 1/2 cups sugar
7 cups cold water
1- 46 oz. can pineapple juice
Sprite

DIRECTIONS
Dissolve sugar in 3 cups of boiling water.  Add package of raspberry Jello and stir until dissolved.   Pour in 7 cups cold water and the can of pineapple juice and stir until well combined. Put in a container and freeze until ready to serve. * I filled 19 cups into a container.

When serving, let the container of slush thaw slightly on the table until you are able to dig a spoon into it.  Scoop slush into cups and pour Sprite over the top.
 

Fresh Mint Lemonade

We enjoy this refreshing drink all summer long. Mint leaves are a great addition to this delicious lemonade beverage.  Also try with regular Country Time Lemonade. 

INGREDIENTS
Country Time Pink Lemonade Powder
Water
Ice
Fresh Mint Leaves

DIRECTIONS
Fill blender with ice cubes until blender is about ¾ full.  Pour in water until it reaches the top of the ice. Add desired amount of lemonade powder. Blend until slushy. Add 2-3 mint leaves and blend well. Add more lemonade powder to make it sweeter if desired or more water and ice if it is too sweet. You can also add additional mint according to your taste.

S'moreos

S'moreo's are a kicked up version of S'mores. Switch out the graham cracker and chocolate square for an Oreo cookie and Nutella. YUM! This is our new favorite campfire treat. You'll love it!

INGREDIENTS
Oreo Chocolate Sandwich cookies
Nutella
Large Marshmallows

DIRECTIONS
Carefully separate one side of the Oreo cookie and spread Nutella on one side. Roast a large marshmallow however you like it. I'm not really a fan of setting my marshmallow on fire until it's charred. I like to get the nice gooey inside and lightly brown on the outside. Place marshmallow on the other side and then slap the two together. If you like Oreo cookies, you won't regret this tasty treat!

Red, White and Blue Rice Krispie Treats

This is one of America's all-time favorite treats. Mixing in a little food coloring really makes this dessert that much more festive. We ALWAYS double the recipe just so we'll have enough to share! Below is the original recipe but I tend to add extra butter and marshmallows for added gooey-ness!

INGREDIENTS
3 T. butter
1 package (10 oz., about 40) regular marshmallows - OR - 4 cups miniature marshmallows
6 cups Rice Krispies cereal
food coloring
sprinkles

DIRECTIONS
In a large saucepan melt butter over low heat. Add marshmallows and stir until completely melted.
Remove from heat. Separate melted marshmallows and butter into 3 separate bowls sprayed with cooking spray. Stir in red food coloring to 1st bowl, blue food coloring to second bowl, and leave the 3rd bowl white. Add Rice Krispies cereal.  Stir until well coated. Using buttered spatula or wax paper evenly press layered mixtures into 13 x 9 x 2-inch pan coated with cooking spray. Add sprinkles to the top. Cool. Cut into 2-inch squares. Best if served the same day.

Dipped Strawberries

When Summer hits and you can find fresh ripe strawberries everywhere, I always think of eating this tasty snack. Dipping or stuffing; both ways work great!

INGREDIENTS
Strawberries
Sour Cream
Brown Sugar

DIRECTIONS
Wash and dry strawberries. If stuffing, core out the green stem and hollow out the inside a little. Spoon in sour cream and then top with brown sugar.

Red, White and Blue Chocolate Dipped Strawberries

I've been having a lot of patriotic feelings running through my blood the last few weeks.  I love our country and the many people that serve to keep us safe.  My favorite holiday is the 4th of July.  I don't know if it's warm weather, BBQ's, family and friends, parades, or fireworks, but I love it all! This year I decided to get a head start on food ideas and make some things that I know my kids will eat.

INGREDIENTS
Strawberries
White Chocolate for dipping
Blue sprinkles

DIRECTIONS
Wash and dry strawberries. (Make sure they are good and dry). Melt white chocolate. I just melt mine in the microwave at 20 second intervals. Stir in between intervals.  It doesn't take long so don't over cook it!
Dip strawberries in chocolate and then add blue sprinkles to the bottom.  Lay on wax paper to dry.

New Garden Boxes

*UPDATE* We got the rock laid around the garden boxes and it looks great! The plants love their new home and I'm so excited that the project is completed!

 

I'm surprised Jason hasn't already killed me for the unnecessary manual labor I've put him through. This is the third garden spot we've constructed but it's the best one yet. Our first year gardening was in this same spot w/o the garden boxes. We (I) couldn't control the weeds and it was just too big for our little family. So we covered up the whole area with sod and built a smaller garden box which was great but it was quickly being taken over by strawberries which my kids love to pick and eat in the summer. So after much deliberation on how to solve the problems of weed control plus our separate interests of what we like to grow, Jason came up with these garden boxes and I'm so excited to see how the rest of it develops. We're planning to add rock around the garden boxes and maybe a drip system later. Last night the kids helped me plant onions, garlic, carrots and beets. Today we'll see what else we can get in it. Even though the kids don't like some of the vegetables to eat, they love planting and watching them grow. I was getting a kick out of Brandon singing to the plants last night as he was watering.

*UPDATE We got everything planted and are now working on leveling the ground for rock.