Kiddie Summer Recipes

I made these little recipe cards for the kids’ last-day-of-school gift bags.  I was getting a little tired of the same boring thing…..bubbles, candy and straws.  So I made up some bags of Kid Trail Mix (frosted Cheerios, Bugles, M&M’s, marshmallows and raisins), got them all beach buckets with beach supplies and wished them “Happy Summer”.  For two weeks, at least.  Then it’s on to Oceans of Fun….summer camp. 

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The King Kong

 

 

 

 

 

A swirl of chocolate syrup is the perfect topping for this thick and nutty treat.

 

RECIPE INGREDIENTS:
	1 frozen banana
	2 to 3 tbsp. natural peanut butter, chunky or smooth
	1 cup orange juice

 

1. Combine the frozen banana, peanut butter and orange juice in a blender or food processor. Blend until creamy. Serves 1.

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Orange Dreamsicle

 

Like the classic ice-cream treat that inspires it, this refreshing shake combines the zest of orange and the rich, smooth flavor of vanilla.

 

RECIPE INGREDIENTS:
	1 cup orange juice
	4 scoops vanilla frozen yogurt

 

1. Combine the orange juice and frozen yogurt in a blender or food processor. Blend until creamy. Serves 1.

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Johnny Appleseed Cooler

 

 

 

 

The apple-lovers in your household won’t be able to resist this slushy cooler. For younger kids, you may want to substitute apple juice, which is a bit sweeter than cider.

 

RECIPE INGREDIENTS:
	8 apple-cider ice cubes
	1/4 cup apple cider or water

 

1. Drop the apple cider ice cubes into a blender or food processor. Pour in the apple cider or water. Blend until slushy, adding more liquid if necessary. Serves 1.

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Sherbet the Frog

 

 

 

This cool amphibian-inspired snack makes a refreshing treat on a hot summer day.

 

 

RECIPE INGREDIENTS:
	Lime sherbet
	Green decorators’ gel
	Junior Mints
	Green gummy ring candy

1.

To make one, set a scoop of lime sherbet on a small green paper plate (trim the plate to resemble a lily pad first, if you like).

2.

Cut one green gummy ring candy into quarters and place the four pieces under the sherbet scoop for feet.

3. Set a Junior Mint candy and half a gummy ring in place for each eye. Finally, add a green decorators’ gel mouth and nostrils.

 

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Frozen Fruit Pops

 

 

 

Chill out on a spring or summer day with these sweet frozen treats.

 

RECIPE INGREDIENTS:
	3 cups grape juice or fruit punch
	One 14 oz. can sweetened condensed milk
	1/4 cup lemon juice
	Twelve 3 oz. paper cups
	12 wooden sticks

 1.

Mix juices and sweetened condensed milk with a wire whisk. Transfer the mixture to a container with a pouring spout. Put the paper cups into a square pan and fill the cups, almost to the top, with the juice mixture. Put in the freezer for 1 hour.

2. After 1 hour remove the cups from the freezer and place a wooden stick in the middle of each “pop”. Return to the freezer for 5 hours. To serve, peel off the paper cup. Frozen pops will keep in the freezer for up to 2 weeks if kept in a plastic bag. Makes 12 pops.

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Banana Berry Smoothie

 

Blend up this wonderful smoothie full of great summer flavors for your kids anytime!

 

RECIPE INGREDIENTS:
	One 8 oz. container fruit-flavored yogurt or 1 container plain or vanilla yogurt
	1/2 cup fresh berries
	1 medium banana

 1. In a blender, process all the ingredients until just combined. Serve immediately. Makes 1 serving.

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Watermelon Pop Stars

 

 

These starry fruit pops make a cool treat for your Fourth of July celebration.

 

RECIPE INGREDIENTS:
	Watermelon
	Popsicle sticks
	Star-shaped cookie cutter

 

1.

Use a cookie cutter to cut juicy star shapes from 1-inch-thick slices of seedless watermelon.

2.

Insert a Popsicle stick into each star, then set the pops on an aluminum foil-lined baking sheet.

3. Cover the stars with another sheet of foil and freeze for 1 hour or until firm.

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Monkey Mix

 

 

 

 

 

RECIPE INGREDIENTS:
	1 1/4 cups dried bananas
	1 cup each dried papaya and dried mango
	1/4 cup sliced almonds
	1/4 cup coconut
	1/4 cup mini chocolate chips (a tasty substitute for bugs!)

 

1. Combine ingredients and enjoy!

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Fruity Kebobs

 

It’s one of life’s snack mysteries: Putting food on a stick improves the flavor. This sweet kebob alternates fruit and marshmallow.

 

RECIPE INGREDIENTS:
	1 large red apple, cut into 8 wedges
	6 marshmallows
	1 small jar of creamy peanut butter
	1 large banana, cut into 1-inch slices

 

1. To make a kebob, carefully push a skewer through the ingredients, starting with a piece of apple, then a marshmallow, then banana, then another marshmallow. Spread a dollop of peanut butter on top of the marshmallow. Now, skewer a piece of banana and another marshmallow (with more peanut butter) and finish with a piece of apple. Repeat with a second skewer. Makes 2 kebobs

  

One Year Down…

Cali’s last day of school was yesterday.  I hosted the party…..and like an idiot, I forgot my camera.  It was one of those mornings that resulted in a few more hundred gray hairs.  Cali’s teacher had taken a picture of each child the first day of school:  (I’m well aware that my child looks like The Hayseed Bandit.  She was suspicious of school for the first couple of months.)

…and the last day of school:

The photo quality is bad because I had to take a picture of a laminated picture.  Hmm….perhaps a scanner is in order, eh?  At any rate……I was surprised to see how much she’d grown in one year.  Not just in size, but in personality as well.  Her teacher informed me that the only issues they had with Cali for the entire year was the battle to keep her shoes on.  And they admitted that they were on the losing end of that battle.  Cali simply will not, can not, DOES not wear shoes.  I figure if that’s the only problem they can find with a precocious two year old……then we’re doing pretty good. 

Summer Cut

I was finally able to chase Cali down to give her the dreaded “Summer Haircut”.  It’s usually a three day operation….but this time it only took 24 hours.  Progress!!!  She’s thrilled with it….(note the sarcasm).  She’s just glad that no bows or clippies will be needed to maintain the style.

Danger Zone

I almost lost an appendage to the desk this morning.  I usually don’t let it get this bad….but it had become a pit of ridiculous items.  Coffee, paper clips, pens, pencils, crayons, dental floss, reminders, lists, clothes pins, safety pins, sewing pins, love notes…..toilet paper? 

So I dug it and got myself some organization.  Me and my label maker are best buds.  I’ll smack a label on anything that’ll stay still for five seconds. 

So after about an hour of speed-cleaning…..here’s the result.

I’ll bet it doesn’t stay this clean until the end of the day. 

Today’s Freebies

I got these freebies in today’s mail.  Not a bad haul for a day’s work!  I get my free stuff HERE.  It’s absurd.  It’s cool.  Check it out.

What I’m Reading

         

      

Yesterday: The Cliffnotes

The baby was consternated constipated and not in a particularly good mood:

The cat was NOT constipated…but was also in a mood-most-foul:

I suggested that the child share a bowl of flax seed and blueberries with me….to ease her consternation:

Or perhaps she could eat a tablespoon of my Organic Clear Fiber:

At midday…..the child’s ailment dissipated.  Literally.  We celebrated with a honkin’ cupcake:

After dining on 8 pounds of broccoli:

The child calmly ended her day with a tea party and Dumpy Lumpy (Humpty Dumpty).

Modanese Pork Chops

I made these pork chops last week and they were a huge hit.  I’m usually not a fan of chops done on the stove-top….but these turned out tender like they’d been slow-cooked.  Here’s the recipe.  Be sure to use a quality white wine…not a cooking wine.  I used Lancers.

MODANESE PORK CHOPS

* 4 tbsp. butter plus a few drizzles of extra virgin olive oil

* 4 (1 inch) thick pork chops

* 1/2 - 1 cup dry white wine

* 1 tsp. salt

* 1/8 tsp. fresh ground black pepper

* 1/2 tsp. crushed dried rosemary

* 2-4 cloves garlic, minced (more or less depending on taste)

* 1 small onion, diced

1)  In large skillet, melt butter and drizzle some EVOO.  Add diced onion.  Cook chops in butter over medium heat, turning once or twice until browned.

2)  Pour in wine, and season with salt, pepper, rosemary and garlic.  Simmer, covered for 30-35 minutes or until chops are tender.  Remove lid at the last 10 - 15 minutes.  Add more wine and/or olive oil as needed. 

3)  Place chops on serving platter and spoon sauce over the top.  Great with rice and steamed veggies.

Itsa Garden!

We finally got our garden tilled up this weekend.  I’m starting to plant today.  Most of the pics taken are of our son daughter.  That baby is happiest when filthy dirty and wearing a ball cap backwards!  Doncha think she bears a striking resemblance to Dennis the Menace?

Mother’s Day

…and what a great day it was.  I got breakfast in bed, flowers…the whole nine yards.  Cali made me a picture at school with the following poem:

 

There are always so many of my fingerprints to see,

On the furniture and walls from stick, grubby me.

But if you stop and think awhile,

You’ll see I’m growing fast.

Those little handprints will disappear,

You can’t bring back the past.

So here’s a small reminder,

To keep, NOT to throw away.

Of how those tiny hands once looked

To make you smile one day.

Then….I got a new toy.  A Zen.  And it’s MINE.  Hands off to everyone else.

After lazing about for most of the afternoon, we made homeade ice-cream.  Memama’s recipe…..it’s better than ice-cream.  It’s almost custard-ish.  I’m proud to be Cali’s Mommy.  Love you, midget!  Thanks for such a great day.

MEMAMA’S ICE-CREAM

* 1/2 gallon whole milk

* 2 large cans of evaporated milk

* 6 FRESH (they’ve gotta be fresh) eggs, well beaten

* 1 tsp. vanilla

* 2 1/2 cups sugar

~ Mix well with mixer.  Put into freezer.  Add more whole milk if needed.