Cool Watermelon Pops

July 9, 2014 Leave a Comment

 

Cool Watermelon Pops

Cool Watermelon Pops

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

The kids are going to flip for the miniature chocolate chips in these picture-perfect pops.  They’re almost too cute to eat (but you’ll be glad you did.  * This is a Diabetic Friendly recipe! *

 

Cool Watermelon Pops Recipe

Cool Watermelon Pops

2 cups boiling water

1 cup sugar (leave out for diabetic recipe)

1 package (3 oz.) watermelon gelatin

1 envelope unsweetened watermelon cherry Kool-Aid mix)

2 cups refrigerated watermelon juice blend

1/3 cup miniature semi-sweet chocolate chips

2 cup prepared limeade

2 to 3 tsp. green food coloring, optional

28 freezer pop molds or 28 paper cups (3 oz. each) and wooden pop sticks

 

In a large bowl, combine the water, sugar, gelatin and Kool-Aid mix; stir until sugar is dissolved.  Add watermelon juice.  Fill each mold or cup with 3 tablespoons watermelon mixture.  Freeze until almost slushy, about 1 hour.  Sprinkle with chocolate chips.  Top with holders or insert sticks into cups.  Freeze.

In a small bowl, combine limeade and food coloring of desired.  If using freezer molds, remove holders.  Pour limeade mixture over tops.  Return holders.  Freeze completely.          28 pops

 

(Recipe for Cool Watermelon Pops was on www.tasteofhome.com, 2014)

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Neapolitan Bars

October 27, 2013 Leave a Comment
Neapolitan Bars

Neapolitan Bars

The colors of the season featured in this moist bars, which are layered with cherry and apricot preserves.   (This recipe is Diabetic Friendly!)

         Nancy Foust                                                       Stoneboro, Pennsylvania

 

Neapolitan Bars Recipe

Neapolitan Bar

1 cup butter, soften

1 cup sugar

1 egg

1 tsp. vanilla

2 ½ cups flour

1 ½ tsp. baking powder

½ tsp. salt

1 to 2 drops green food coloring

1 to 2 drops red food coloring

1/3 cup miniature semi-sweet chocolate chips

¼ cup finely chopped maraschino cherries, patted dry

1/3 cup flaked coconut

½ tsp. rum extract

¼ cup cherry preserves

¼ cup apricot preserves

 

Line a greased 13×9 inch baking pan with waxed paper; grease the paper and set aside.

In a large bowl, cream butter and sugar until light and fluffy.  Beat in egg and vanilla.  Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.

Divide dough in thirds.  Tint one portion green and one portion red; leave the remaining portion white.  Add chocolate chips to green portion, cherries to red portion and coconut and rum extract to white portion.  Spread one portion into prepared pan.  Bake at 350 F. for 7-9 minutes or until edges are golden brown.

Immediately invert onto a wire rack and remove waxed paper.  Place another wire rack on top and turn over.  Cool completely.  Repeat with remaining portions, portions, preparing pan each time.

Place pink layer on a large piece of plastic wrap, about 30 inches long.  Spread with cherry preserves.  Top with white layer and spread with apricot preserves.  Top with green layer.  Bring plastic over layers.  Slide onto a baking sheet and set a cutting board on top to compress layers.  Refrigerate overnight.

With a sharp knife, trim ¼ inch from each edge.  Cut into bars.  Store in airtight container.         4 dozen

(Recipe for Neapolitan Bars came from tasteofhome.com)

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Peanut Butter Christmas Mice Recipe

December 10, 2012 Leave a Comment

Peanut Butter Christmas Mice

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

These “mice” were always a hit at my children’s classroom parties.  Even though they’re grown, they still ask me to make these cookies for the holidays.

Nancy Rowse                                                                     Bella Vista, Arkansas

 

Peanut Butter Christmas Mice Recipe

Peanut Butter Christmas Mice

1 cup creamy peanut butter

½ cup butter, softened

½ cup sugar

½ cup packed brown sugar

1 egg

1 tsp. vanilla

1 ½ cups all-purpose flour

½ tsp. baking soda

½ cup peanut halves

2 Tbsp. green and red M&M’s miniature baking bits

4 tsp. miniature semi-sweet chocolate chips

Cake decorator holly leaf and berry candies

60 to 66 pieces red shoestring licorice (2 inches each)

In a large mixing bowl, cream peanut butter, butter and sugars.  Beat in egg and vanilla.  Combine flour and baking soda; gradually add to the creamed mixture.  (Dough will be soft.)  Refrigerate for 1 hour or until easy to handle.

Roll into 1 inch balls.  Place 2 inches apart on ungreased baking sheets.  Pinch each ball at one end to taper.  Insert two peanut halves in center of each ball for ears.  Add one M&M baking bit of nose and two chocolate chips for eyes (the tip of the chip goes into the dough).  Arrange holly and berry candies in front of one ear.

Bake at 350 F. for 8 to 10 minutes or until set.  Gently insert one licorice piece into each warm cookie for tail.  Remove to wire rack to cool completely.

EDITOR’S NOTE:  Reduced-fat or generic brands of peanut butter are not recommended for this recipe.

(Recipe for Peanut Butter Christmas Mice was in Taste of Home Best Loved Cookies & Bars, January 19, 2009 issue)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe.  I would like to know what you think of the recipes.

Hope you enjoyed the Peanut Butter Christmas Mice cookies, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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