Fudgesickles

1 pkg instant pudding (chocolate)
1 1/2 cup milk
2 cups cool whip

Dissolve pudding in milk, whip in the coolwhip.  Spoon into 3 oz Dixie Cups and insert a popsicle stick.  Freeze

Fruit Popsicles

Ingredients:

3 cups watermelon puree
1/2 cup fresh blueberries
1/2 cup chopped fresh strawberries
1 kiwi (peeled & sliced)
1 peach or nectarine diced small
handfull of fresh cherries, pitted and chopped

Cut the watermelon into chunks and then puree in a blender until smooth.  Set aside.

Set out about 1 dozen popsicle molds ( may vary depending on size of the mold).  Fill each mold with the chopped fresh fruit.  Pour the watermelon puree until each mold is full to the top.  Place a popsicle stick into each mold, and place in the freezer and freeze for 6-8 hours.

When ready to serve, run the popsicle molds under warm water for a few seconds, to release

Homemade Fudgesicles

 

1 pkg Chocolate Instant Pudding

1 1/2 cups milk

2 cups Kool Whip

 

Dissolve the pudding in the milk, stir in the Kool Whip and spoon into 3 oz Dixie cups.  Insert a popsicle stick and freeze

Fresh Fruit and Yogurt Ice Pops

• 2 cups fresh blueberries, raspberries, strawberries and sliced bananas, mixed
• 2 cups plain or vanilla yogurt
• 1/4 cup white sugar
• 8 small paper cups
• 8 popsicle sticks

1. Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired.


2. Fill paper cups 3/4 full with fruit mixture. Cover the top of each cup with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup.

3. Place the cups in the freezer for at least 5 hours. To serve, remove foil and peel off the paper cup.

Vanilla Ice Cream

• quarts half-and-half cream
• 1/2 pint heavy cream
• 1 1/2 cups white sugar
• 4 teaspoons vanilla extract
• 1 pinch salt

Combine half-and-half, cream, sugar, vanilla and salt in freezer container of ice cream maker. Freeze according to manufacturer's instructions.

Ok this recipe was so easy and for all of you who loved it try this: I added 1/4 cup of Carnation Coffee-Mate French Vanilla creamer this added a wonderfull flavor and everyone wanted to know what I did to make it taste so rich. worked great will keep this recipe

I have made this recipe numerous times with numerous alterations and have finally find the one that works for me. I heat the half-n-half/cream and sugar on the stove until the sugar is dissolved the night before I want to make the ice cream. I chill the mixture all night. I put the ice cream in my ice cream maker for about 25 min. Put it in the freezer for about 2 hours. Take it out and let it soften a little and serve.

Groovy Green Smoothie

• 1 banana, cut in chunks
• 1 cup grapes
• 1 (6 ounce) tub vanilla yogurt
• 1/2 apple, cored and chopped
• 1 1/2 cups fresh spinach leaves

Place the banana, grapes, yogurt, apple and spinach into a blender. Cover, and blend until smooth, stopping frequently to push down anything stuck to the sides. Pour into glasses and serve.

Variation: 1 cup carrot 2 cups raw spinach, 2 apples peeled and cored, 1 cup OJ, 2 bananas and 2 cups of strawberries. Tastes much better than it looks!!

Try this for the kiddos!!

Vanilla Frozen Yogurt Recipe

A Frozen Yogurt Recipe to Rival Pinkberry's Recipe


Let me tell you, I was expecting something good, but in all seriousness, I may never (ever) go back to ice cream. You might be tempted to add sweet swirls or chocolate-y chunks. I say don't - restrain yourself. Enjoy this one straight the first time around, and then decide.

I use a little Krups Ice Cream Maker, and it has served me well for years. Batch after creamy batch.

Vanilla Frozen Yogurt Recipe

Notes: First off, remember it is important to use good-quality whole-milk yogurt.

3 cups (720g) strained yogurt (see below) or Greek-style yogurt
3/4 cup (150g) sugar
1 teaspoon vanilla extract (optional)

Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.

Freeze in your ice cream maker according to the manufacturer's instructions.

To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.

Makes about 1 quart.

Popsicles

Mango And Orange Popsicles

Ingredients:

2 Cups of Chopped Mango (Fresh or Frozen)
1 Cup Orange Juice
2 Tbsp Honey

Method:

Combine all the ingredients and blend until smooth.  Spoon equal amount of the popsicle puree into each mold. Freeze until solid, about 4 hours or overnight.

Strawberry/Mango ~ Popsicles or Icepops

2 mangoes - peeled, cut and seed removed, finely cubed
15 to 20 strawberries - stems removed and cut into half
Sugar to taste
2 tablespoons of limejuice
Blender
Popsicle mold with sticks or popsicle sticks and small cups
1 Prepare Mango Juice: Take mango cubes in a blender. Add a tablespoon of sugar (adjust depending on the sweetness of mangoes) and a tablespoon of limejuice and blend into smooth puree.

2 Prepare Strawberry Juice: Take strawberries in a blender. Add a tablespoon of sugar (adjust depending on the sweetness of strawberries) and a tablespoon of limejuice and blend into smooth puree.

3 Making Popsicles: Pour the juice into popsicles mold or small cups in a tray. You can prepare at least 4 different types of ice pops with these two juices. Plain strawberry, plain mango, mango (bottom half)-strawberry (top half) and strawberry (bottom half)-mango (top half) combinations. If you are using the cups, then place popsicle sticks into cups. Freeze for at least 6 hours or overnight.

4 Popsicle time: Place the tray in hot water for few seconds and pull out the pops from the molds or cups. Enjoy!

Rocky Road Fudge Pops

From Taste of Home

1 package (3.4 oz) cook-and-serve chocolate pudding mix
2 1/2 cups milk
1/2 cup marshmallow creme
12 popsicle sticks
12 disposable plastic cups (3 oz each)

optional mix-ins: chopped walnuts, chopped peanuts, mini marshmallows, mini m&ms, miniature semisweet chocolate chips

In a large microwave-safe bowl, combine pudding mix and milk. Microwave, uncovered, on high for 4-6 minutes or until bubbly and slightly thickened, stirring every 2 minutes. Cover with plastic wrap (make sure plastic wrap rests directly on the pudding to prevent skin from forming) and cool for 20 minutes, stirring a few times.

Stir marshmallow creme into pudding and set aside. Set out the mix-ins in small bowls.

Let each kid place 2 Tbsp of their choice of mix-ins into their little cups. Then pour in the pudding mixture and have the kids insert the popsicle sticks. (When I make mine I like to put a layer of mix-ins in the bottom, then a layer of pudding, then a few nuts and marshmallows, then fill to the top with pudding.)

Place cups on a tray and freeze. (Our fudge pops weren't ready to eat for about 4 hours.)

Strawberry-Yogurt Popsicles

makes 4-6, depending on the size of your molds

1 pint strawberries, cored and quartered
1/4 cup sugar
2 tablespoons water
1 teaspoon lemon juice
1 cup Greek style yogurt*

Bring the strawberries, water, and sugar to a simmer in a medium sauce pan. Simmer for five minutes, or until strawberries are very soft. Pour into a food processor, add the lemon juice, and pulse a few times, until fruit is almost pureed but not liquified. Chill in the refrigerator until cool.

Stir the yogurt into the strawberry mixture until combined. Pour into molds and freeze for at least 8 hours or overnight. To remove, run some warm water over the outside of the mold until you can gently pull the popsicle out.

*We used a 7-ounce container of Total brand yogurt, which is slightly less than 1 cup, and it worked just fine.

Vanilla Ice Cream

• 2 quarts half-and-half cream
• 1/2 pint heavy cream
• 1 1/2 cups white sugar
• 4 teaspoons vanilla extract
• 1 pinch salt

1. Combine half-and-half, cream, sugar, vanilla and salt in freezer container of ice cream maker. Freeze according to manufacturer's instructions.

Eagle Bran Vanilla Ice Cream

4 cups half-and-half or light cream
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 tablespoons vanilla extract

In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.


TIP: Refrigerator-Freezer Method: Omit half-and-half. In large bowl, combine sweetened condensed milk and vanilla; mix well. Fold in 2 cups whipping cream. Pour into 9x5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm. Freeze leftovers.

Spiked Watermelon Pops (Giadia~Food Network)

Ingredients:

• 1/2 (3 pounds) large watermelon, peeled and cut into 1-inch chunks

• 1/4 cup sugar

• 3/4 cup watermelon flavored 70 proof vodka (recommended: Smirnoff Twist of Watermelon)*

• 1/2 cup chopped fresh mint leaves

• Special equipment: 16 (1/4 cup) ice pop molds, 16 wooden pop sticks or wooden coffee stirrers at least 2-inches longer than the molds.

Directions

In a blender, combine the watermelon, sugar, and vodka. Blend until the mixture is smooth. Add the mint and pulse once to combine. Pour the mixture into the pop molds. Insert the wooden sticks all the way down the inside the molds. Freeze for at least 10 hours or preferably overnight.

To unfreeze the ice pops, insert the molds in hot water for 5 to 10 seconds. Serve immediately

*Cook's Note: For nonalcoholic Watermelon Pops, substitute 3/4 cup orange juice for the vodka