This is a recipe for popsicles that Mom used to make for us when we were kids. I have tried many other recipes and this is by far the most flavorful!
A quick alteration to this recipe: The recipe calls for 1 cup of sugar…but I you can totally get away with less, I am still experimenting with how much less but I know for sure 3/4 cup works just fine.
- 1 pkg jello (sm)
- 1 pkg koolaid (no sugar added)
- 1 c sugar
- 2 cups boiling water
- 2 cups cold water
Mix jello and koolaid together in a bowl. Add 2 cups boiling water and stir until dissolved. Add 2 cups cold water. Pour into popsicle trays (or dixie cups, or ice cube trays..whatever you use to make popsicles) Freeze overnight.
This is a recipe from my Grandma Peterson. Apparently she got it off of the Crisco can…but it is much more fun to call it Grandma’s Pie Crust..than the Crisco Pie Crust! Part of the success of this recipe is not the ingredients, but the instructions!
Ingredients for 1 crust pie
- 1 1/3 c sifted flour
- 1/2 tsp salt
- 1/2 cup shortening
- 3T cold water
Ingredients for 2 crust pie
- 2 2/3 c sifted flour
- 1 tsp salt
- 1 c shortening
- 6T cold water.
Combine flour and salt in mixing bowl. Cut in shortening with a pastry blender (or forks) until uniform. the mixture should be fairly coarse. (little pea sized balls) Sprinkle with water 1 T at a time. Toss with a fork. It is very important not to over work the dough. If you work it too much the crust will not turn out flakey. Pull dough into a firm ball with hands. Press dough into a flat circle and smooth the edges. Roll out on a lightly floured surface.
This a great Healthy Alternative to Regular Guacamole! It is a zero points weight watcher recipe!
- 1 1/2 lb Asparagus
- 1T reduced calorie Mayo
- 1T lime juice
- 1/4 c cilantro coarsely chopped
- 3 medium scallions finely chopped (I use green onions)
- 1/2 med jalapeno pepper
- 1/8 tsp Worcestershire sauce
- 1/8 tsp hot pepper sauce
- 1/8 tsp salt & pepper (to taste)
Boil Asparagus for 10 minutes, and drain. Put Asparagus in a food processor and puree until smooth. Stir in remaining ingredients. Serve with anything you would normally serve with regular guacamole!
This is a great potluck item! Use whatever veggies you like for toppings.
- 2 8oz packages crescent rolls
- 1 cup sour cream
- 1 8oz package cream cheese, softened
- 1 tsp dried dill weed
- 1/4 tsp garlic salt
- 1 (1oz) pkg ranch dressing mix
- 1 small onion, finely chopped
- 1 stalk celery, thinly sliced
- 1/2 cup halved and thinly-sliced radishes
- 1 red bell pepper, chopped
- 1 1/2 cups fresh broccoli, chopped
- 1 carrot, grated
Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray. Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork. Bake for 10 minutes, let cool.
In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.
This is a great frozen drink that is delicious all year round!
- 5 c boiling water
- 4 bags of tea
- 1 c sugar
- 1 can frozen lemonade
- 1 can frozen orange juice
- 2 c brandy
- 1ltr 7up
Seap tea in 2C boiling water for 10 minutes. Disolve sugar in remaining water. Stir in concentrates and brandy. Remove tea bags, and stir tea mixture into concentrate mixture. Freeze overnight.
To server fill glass 3/4 full with frozen mixture. Add 7up to fill glass.