Everyday Mom's Meals: Hot Stuff

Saturday, July 16, 2011

Hot Stuff

You will NEVER hear me complain about the heat of summer! I might say "oh it's hot" but it's an observation, not a complaint!! I may be a "hot box" who is hot in the dead of winter, and I may be one of those people who can't be out in extreme heat, but it's okay--I can go in where there is AC, I can take a dip in our pool, or I can just suffer. But I dislike winter SO much, I never wish summer away, no matter how much I'm sweating and panting from the high temps! This upcoming week, the thermometer is supposed to reach at least 90 every day here in northwestern Indiana, and some days they are saying closer to 100--without the heat index. Add in the wonderful humidity we have here (and let me say, that is what makes the heat miserable....that sticky, muggy, take your breath away feeling) and we're going to be looking at 102-105. Heat advisories for the entire week have already been issued and when I was at the store today you could see people preparing w/ the necessities--noodles for the pool!! So how ironic my mom handed me a page she tore out of a Family Circle magazine w/ homemade ice pops on it, just yesterday. Mom's always right on time! I obviously haven't had the time to test any of these yet, but they are definitely going on my "must make" list, especially this week when I'm outside frying eggs on the sidewalk :-)

Chocolate Pudding Pops

2 1/4 c. cold 2% milk
1 (3.9 oz) instant chocolate pudding
1 c. Oreo cookies, crushed
1 ice pop mold (w/ 10 indentations)
10 wooden ice pop sticks

Whisk together milk and pudding mix in medium size bowl for 2 minutes. Fold in cookie chunks. Pour into mold and cover. Gently insert ice pop sticks into mold, keeping as upright as possible. Freeze 6 hours or overnight. To unmold: Remove cover. Run outside of mold under warm water and gently pry pops from mold. Place in freezer safe resealable plastic bag and store in freezer until serving. Makes 10 pops.


Photo Courtesy of Family Circle

Margarita Pops


1 (10oz) can frozen Barcardi margarita mixer
1/4 c. tequila
2 TBS orange liqueur
1 tsp lime zest
1/8 tsp salt
1 ice pop mold
10 ice pop sticks

In a large pitcher, stir together mixer, 1 can water, tequila, liqueur, zest and salt. Stir until margarita mixer is dissolved. Pour into mold and cover. Freeze 2-3 hours. Gently insert sticks. Freeze at least another 4 hours or overnight. Follow directions above to unmold/store. Makes 10 pops.

 *NOTE* For "virgin" varieties, replace tequila w/ 1/4 c. water and liqueur w/ orange juice.
Photo Courtesy of Family Circle

Iced Coffee Pops


2 1/2 c. coffee, brewed w/ 1/4 tsp cinnamon, chilled
2/3 c half-and-half
1/4 c. simple syrup (equal amounts sugar/water, boiled until sugar dissolved, cool)
1 ice pop mold
10 sticks

Combine coffee, half-and-half and syrup until blended. Pour into mold and cover. Freeze 2-3 hours. Gently insert sticks. Freeze at least another 4 hours or overnight. Follow directions above to unmold/store. Makes 10 pops


Photo Courtesy of Family Circle

1 comment:

Michelle said...

Oh my gosh, Krista! These pops look amazing - especially the margarita one. I'm making them to kick off my Taco Tuesday posts! Thanks!

Michelle
http://michellesdinnerbell.blogspot.com/