Watermelon Pops

Here is a recipe from our friends from the Kraft kitchens that is not only a lot of fun, but it's totally delicious for this hot hot weather! There may not be any watermelon in these, but they sure look the part, and kids will love making them.

Watermelon Pops (Yield: 16 pops)

From kraft.com

Ingredients

• 1 c sugar, divided
• 1 pkg (3 ox) JELL-O Lime Flavored Gelatin
• 2 c boiling water, divided
• Ice cubes
• 1 c cold water, divided
• 1 pkg (3 oz) JELL-O Strawberry Flavored Gelatin
• 3 tbsp miniature semi-sweet chocolate chips
• 1/2 pkg (4 oz) Philadelphia Cream Cheese, softened
• 1 1/2 c thawed COOL WHIP Whipped Topping

Preparation:

1. Mix 1/3 c sugar and lime gelatin mix in medium bowl. Add 1 c boiling water; stir for 2 min. until completely dissolved. Add enough ice to 1/2 c cold water to measure 3/4 c. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.
2. Repeat Step 1 using strawberry gelatin mix, omitting the refrigeration step. Pour into 16 (3-oz) paper cups. Freeze for 20 minutes. Stir 1/2 tsp chocolate chips into gelatin in each cup.
3. Beat cream cheese and remaining sugar with mixer in medium bowl  until well-blended. Stir in COOL WHIP; spread over gelatin in cups.
4. Pour lime gelatin over cream cheese mixture. Insert wooden popsicle stick into gelatin in center of each cup. Freeze for 3 hrs or until firm. Remove pops from cups just before serving (for easy removal, dip cups in warm water for 15 secs. before peeling them off. Do not twist or pull popsicle sticks).

Note: Popsicle, or craft sticks, can be found in craft or hobby stores. 

3 Egg-cellent Egg Roll Recipes

Egg rolls are good food. You can munch them out of hand, or make an elegant presentation with other appetizers. They can serve as part of a main dish or a snack on the run. 


Here are 3 egg roll recipes from the most traditional, to one that's a bit more unusual, to an actual dessert variety! Something for almost everyone...

"Best Egg Rolls"
Here's a recipe given to me by a friend who swears by the result. Sounds delicious to me!


Ingredients

• 1 lb ground pork
• 1 tsp ginger
• 1 tsp garlic powder
• 1 qt peanut oil for frying (or canola oil if you prefer)
• 2 tbsp all purpose flour
• 2 tbsp water
• 2 c shredded cabbage
• 2 oz shredded carrots
• 8 (7 inch) egg roll wrappers (or you can use the smaller wrappers)
• 2 tbsp sesame seeds (optional)

Directions

1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring until pork is no longer pink. Set aside.
2. In another large skillet, heat oil to about 375 degrees or until a bread crumb browns within 20 seconds when dropped into the oil. While oil heats, combine flour and water in a bowl to form a paste. In a separate bowl, combine the shredded cabbage, carrots and reserved pork mixture. Mix together.
3. Lay out one egg roll skin with a corner pointed toward you. Place about 1/4 to 1/3 cup of the mixture on the paper and fold the corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of flour paste on the final corner to help seal.[note: if you use the small wrappers, you won't use more than 1 tbsp per egg roll]
4. Place egg rolls into the heated oil and fry, turning occasionally to brown to a nice golden color. Remove from oil and drain on paper towels (preferably) to absorb the grease and keep crisp. Put on serving plate and top with sesame seeds, if desired.
5. Do not place too many small egg rolls in the oil if you are using the little wrappers. This causes uneven heating and uneven results. No more than 6 - 8 little egg rolls should be fried at any time. If you are using the larger wrappers, all egg rolls may be fried at once. 

Pork & Carrot Egg Rolls - simply delicious

Ingredients

1 lb ground pork

4 grated large carrots 

1 tsp ginger

1 tbsp garlic powder

1/2 pkg small egg roll wrappers

Mix all ingredients in a bowl until thoroughly blended. You may cook the mixture if desired until the pork is no longer pink. Preheat oil (as above). Using approximately 1 tbsp of the mixture, place in each wrapper and wrap and fold as in recipe above. Fry 6-8 egg rolls at a time, letting each dry on paper towel as they are removed from the oil. This recipe lets you taste the natural sweetness of this combination of flavors.

Apple Egg Rolls - who woulda thunk it: dessert in an egg roll!

Ingredients

• 2 apples, pared and chopped
• 1/2 c light brown sugar
• 1/2 c chopped walnuts
• 1 Tbsp lemon juice
• 1/2 Tbsp cinnamon
• 1 Tbsp corn starch
• 1/2 pkg small egg roll wrappers
• sprinkle with powdered sugar after frying

Mix ingredients for filling in a bowl. Wrap and fold mixture (about 1 tbsp at a time) for each egg roll wrapper (as described in first recipe). Deep-fry in vegetable oil. Drain on paper towel and sprinkle with powdered sugar when still warm. A good way to use the rest of the wrappers left-over from the pork and carrot recipe! Hmm, I bet these would be great dunked in caramel ice cream topping as a dip....

Three Scrumptious Chicken Salads

Here are 3 absolutely delicious chicken salads that can travel to work or to picnics and be a hit wherever you go! The first is called "Napa Valley Chicken Salad," which got its name from the use of grapes and the dressing. Next we have "Finger Lickin' Chicken Salad," for obvious reasons. The last recipe is for  "Smoked Chicken Salad with Cherries & Onions." The name alone tells the tale. Those of you who are horse-racing fans may want to call this the trifecta of chicken salad recipes. It's tough to know which will come in first place with your family.


1. Napa Valley Chicken Salad 

Ingredients

• 2 c diced cooked chicken
• 1 c seedless red grapes, halved
• 1 c celery, diced
• 1/2 c chopped toasted pecans
• 1/4 c thinly sliced green onions
• 1/2 c Hidden Valley Ranch Dressing (or your choice)
• 1 tsp Dijon mustard

Combine chicken, grapes, celery, pecans and onions in a medium bowl. Stir together dressing and mustard and toss with salad. Cover and refrigerate. Serves 4.

2. Finger Lickin' Chicken Salad (can be used as a kebab or as a mixed salad). 

Ingredients

• 1/2 c purchased carved roasted skinless chicken breast 
• 1/2 rib celery, cut into 1-inch pieces
• 1/4 c drained mandarin oranges
• 1/4 c red seedless grapes
• 2 tbsp fat-free sugar-free lemon yogurt
• 1 tbsp reduced fat mayonnaise or miracle whip
• 1/4 tsp reduced-sodium soy sauce
• 1/8 tsp cinnamon

1. Toss together chicken, celery, oranges and grapes. Place in covered plastic container.
2. For dipping sauce, stir together yogurt, mayonnaise (dressing), soy sauce and cinnamon.
3. Pack chicken mixture and dipping sauce in insulated bag with an ice pack for lunch or a picnic treat. To serve, dip salad into dipping sauce or pour over the top. You can skewer the chicken and fruit/vegetables if you desire. 1 serving 

3. Smoked Chicken Salad with Dried Cherries and Onions 

(Favorite recipe from the National Onion Association - lunch for a bunch)

Ingredients

• 4 1/2 c diced smoked chicken (available at supermarkets or deli's)
• 2 1/4 c diced sweet (or red) onions
• 2 1/2 c diced dried tart cherries
• 2 c mayonnaise
• 1 1/2 c diced celery
• 1 1/2 c pecan pieces, lightly toasted (one layer on a cookie sheet for 10 minutes in a 350 degree oven)
• 1/2 c fresh minced basil
• 3 tbsp fresh orange juice
• 1 tsp orange zest
• 3/4 tsp salt 
• 3/4 tsp black pepper

Place all ingredients in mixing bowl and stir gently until well combined. Refrigerate until ready to prepare sandwiches. Great with rye or pumpernickel bread or kaiser rolls. Make 12 sandwiches (9 c chicken salad).

*Think of this one as a Chicken Waldorf Salad in a sandwich!

Rhubarb-Strawberry Crisp

Here's a uniquely Canadian recipe perfected in the Prairies of Manitoba and served to generations of Mennonite youth. Rhubarb-Strawberry Crisp is perfect for using up batches of our provincial fruit, the Rhubarb as well as those strawberries that you have gathered on U-Pick destinations. Apples may also be used in season, when peeled, cored and finely sliced. I almost prefer the apple-rhubarb combination.

Recipe courtesy of a vintage Robin Hood Flour Cookbook.

Rhubarb-Strawberry Crisp

Ingredients:

CRISP TOPPING
3/4 cup (175 mL) Robin Hood® Oats (or other large rolled whole oats)
1/3 cup (75 mL) Robin Hood All Purpose Flour (or equivalent)
1/3 cup (75 mL) brown sugar, packed
1/4 cup (50 mL) butter

STRAWBERRY RHUBARB
2 1/2 cups (625 mL) rhubarb, diced
2 1/2 cups (625 mL) strawberries, halved
3/4 cup (175 mL) sugar
1 tbsp (15 mL) lemon juice
1/2 - 1 tsp (2 mL) cinnamon

Directions:

TOPPING
1. COMBINE oats, flour and brown sugar. Cut in butter with pastry blender until mixture is crumbly.
FRUIT
2. COMBINE all ingredients for the fruit mixture.
3. TURN into greased 1 1/2 qt (1.5 L) casserole.
4. SPRINKLE crisp topping evenly over fruit.
5. BAKE at 375°F (190°C) for 35-40 minutes, or until fruit is tender. Serve warm or cold with plain or whipped cream or ice cream. 

I like mine best just drizzled with heavy cream or half-and-half while still warm. Please note that this is also an excellent recipe for APPLE CRISP, or APPLE BROWN BETTY, WHEN PREPARED WITH THINLY SLICED APPLES AND RAISINS.

Freezer Pies: Strawberry, Lemonade, Blueberry and more

With the heat of our summers here in Vegas, anything that can save heating up a kitchen is a real cook-pleaser! Whether I have made these pies with adults or children, they all agree that they are the quickest, easiest treats they could imagine. Kid-friendly as well as almost fool-proof, they look beautiful when served at BBQ's or other special occasions. Here are some variations on the theme of freezer pies, all using similar main ingredients. Each recipe makes 2 pies - one to eat as soon as frozen, one to freeze for later use. Cut individual pieces of pie and let thaw slightly - 5 to 10 minutes - before enjoying.

Lemonade Pie: Mix together half a thawed container of lemonade concentrate and a can of sweetened condensed milk. Fold in one tub of cool whip. Place in a graham wafer pie crust and cover. Freeze. To serve by the piece, heat a knife and cut. Let individual serving thaw for about 10 minutes. Perfect for BBQ's or parties!

                                                             

Strawberry Lemonade Pie: I actually prefer this version. A bit sweeter and less tangy. Mix together 1/3 of a container of thawed lemonade concentrate (pink or regular lemonade) and a can of sweetened condensed milk. Thaw a container of frozen strawberries (those in light syrup are perfect) and mash with a potato masher. Fold all ingredients together with a tub of cool whip and scrape into a graham wafer pie crust. [If you use pink lemonade, the pie will look a deeper pink than that with regular lemonade.] Complete as directed (above). The same pie can be made with frozen raspberries.


Blueberry Lemonade Pie: Nice color for Father's Day! Mix 1/3 of a container of thawed lemonade with a can of sweetened condensed milk. Thaw 8 ounces of frozen blueberries and coarsely mash or cut up. You can also use half a small can of blueberry pie filling. Fold all ingredients together with a tub of cool whip. Pour into graham wafer pie crust (as above).

                                                                                 
Cherry Freezer Pie: Mix together half a thawed container of your favorite berry concentrate and a can of sweetened condensed milk. Fold in half a can of cherry pie filling - mashed - and a tub of cool whip. [1 c of cherries (when in season) can also be finely chopped and simmered with 1/2 c of sugar until soft and thickened, then mashed slightly.] Pour into a graham wafer pie crust (as above)


Rhubarb Strawberry Pie: Cook together until soft: 1 c finely chopped rhubarb and 1/2 c raw strawberries with 1/4 c of sugar and enough water to cover the bottom of the sauce pan. Let cool. Mash with a potato masher. Mix together 1/2 a thawed can of your favorite fruit concentrate (berry or lemon) with a can of sweetened condensed milk. Fold in a tub of cool whip. Pour into a graham wafer pie crust (as in #2). If you use frozen strawberries, they don't need to be cooked with the rhubarb but should be slightly mashed together with it to blend the flavors.


NOTE: Graham wafer pie crusts can be purchased, ready-made, in the baking section of any supermarket. They come with a plastic top that can be put on and crimped shut for easy freezer storage. Enjoy!

Nana's Rhubarb Cake

Crispy, tart/sweet and absolutely delicious!

Nana's  Rhubarb Cake

Ingredients

·                                 1 1/2 cups white or golden brown sugar

·                                 1 teaspoon baking soda

·                                 1/2 teaspoon salt

·                                 2 cups all-purpose flour

·                                 2 eggs, beaten

·                                 1 cup sour cream

·                                 3 cups diced rhubarb (fresh or frozen)

·                                  

·                                 1 cup white sugar

·                                 1/4 cup butter, softened

·                                 1/4 cup all-purpose flour

·                                 ground cinnamon, for dusting

Directions

1.       Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.

2.       In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.

3.   Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Rhubarb is part of our staple diet in Winnipeg. Every garden has either a rhubarb or strawberry rhubarb garden! Unfortunately it can't be grown in the desert, so we have to resort to frozen. This recipe has been adapted from several in my Mennonite cookbook.