Frozen Pop Treats (Popsicles--which I think is a brand name)

I probably have at least 50 popsicles in my freezer RIGHT NOW, and all but 5 of them were made last year--it's a deep freeze, so stuff lasts quite a while. I started making them about 4 years ago and was really excited about it! I got a new mold from Williams Sonoma (I don't generally shop there but was in TX with my sis and found the mold on sale). If I could blend it and freeze it, it became a popsicle! Ingredients ranged from spinach to left over Oreo cake at work. Options were endless! I like this kind of mold since you can make many pops and not have to eat them before making the next batch, but you can use whatever kind of mold. With this kind, you will need to get some sticks. I bought special food ones but you can use the craft kind, too. The food ones I have found to be little smoother, but I haven't ever gotten a splinter in my mouth!

The last thing I really "need" is to be making more popsicles, but I admit, I can't help the ideas flowing to my mind about popsicle recipes, and what if I don't have one left of *the* popsicle I'm craving right now? I don't know about you, but I eat my favorites first. Even though 50 or so remain, I have already eaten far more of my favorites throughout the last many months. I even had a "popsicle party" about 4 years ago because I had made easily over 150 of them and needed help eating them! (I know that because the first pack of sticks I went though had 150 in it and I opened another package of sticks and used them too!)

Here are a few of my favorite recipes. The directions for all of them (unless otherwise mentioned) is blend all ingredients, pour in mold, add sticks and freeze for at least 8 hours. (I could make 16 in a 24 hour period!)

Reese's PB Cup Pop

6 peanut butter cups (I use the ones in the orange wrappers, but if you use smaller, individually wrapped ones, just increase the amount)

1 jar of marshmallow creme

2 heaping Tbsp. malted milk

Milk (about a cup to a cup and a half; I don't measure)

(optional) Mini PB cups (the ones that are about 1/2 inch across) you can also use crushed big ones, added to the top of the mold after the liquid is poured in and before you add the sticks. Makes a nice little snack at the bottom of the pop! Just don't add TOO many as the stick will be less secure in the pop if you do.

Circus Animal Cookie Pop

1 1/2 cups circus animal 

Milk to cover by about an inch or more

1 jar marshmallow creme

Banana Malt Pop

1 1/2-2 very ripe bananas

5 spoons of vanilla yogurt

1/4 cup + 2 Tbsp. malted milk powder

1/2 jar marshmallow creme

1/4 cup milk

Smoothie Pop

3/4 c. blueberries (or any berries!)

3/4 cup strawberries

1/2 cup yogurt (any flavor)

1/4 cup honey

pineapple, V8 smoothie, or other juice to cover ingredients

Fruit Cream Pop

1-2 cups fruit (I have used strawberries, blueberries, or bananas, both separate or combined with multiple fruits. Half a can of frozen concentrate orange juice can be used to make orange creamsicles, but I use 4-6 oz. of vanilla protein milk instead of the juice for those.)

1 jar marshmallow creme

V8 smoothie juice or other juice

Pudding Pie Pop

1/2 cup vanilla protein milk (I buy Shamrock Rockin' Protein Builder)

1/2 cup cold water or milk

1/3 cup vanilla pudding mix (powdered instant, or a box, I guess. Mine is special because I can use water to make mine)

6 graham crackers (I blend mine first to make crumbs)

1 jar marshmallow creme

Healthier Pop

3/4 cup blueberries

3/4 cup strawberries (you can use any berries, frozen or fresh)

1 handful of spinach

V8 smoothie juice (or other 100% juice) 

Ovaltine Whopper Malt Pop

1 cup powdered Ovaltine

1/2 cup malted milk

1/2 cup Whoppers (chocolate balls with malt on the inside)

A few extra small Whoppers to put in the top of the mold after the liquid is poured (makes an extra treat at the end of the pop; they may need to be cut in half to fit in the mold if they are too big)

Final Pop Note:

The nice thing about these frozen pop treats is that you can combine all kinds of things to make them. The first time I made them 4 years ago I made the mistake of not writing any recipes down. It would be like, "Hey, that one was great! I wonder what was in it so I can make more..." This time, I took notes. I suggest you do the same and find what you like and write it down. Find more combinations you like and write them down too! Good luck!!

Strawberry Pudding Pie

This pie takes a few hours total time to complete--mostly because of "chill" time and "cool" time, but it is well worth the time! I had a guy over (we ate outside six feet apart due to COVID-19 concerns) and we had this pie as dessert. He gave it an 8 out of 10 and I gave it 8.5/9 out of 10. It's pretty good. I love the taste of homemade pudding; it is SOOOO much more delicious than box mix pudding! Enjoy!

1 baked pastry pie shell (9")
1/2 cup toasted sliced almonds

1/2 cup sugar
3 Tbsp. flour
3 Tbsp. corn starch
1/2 tsp. salt
2 cups milk
1 egg, slightly beaten
1 tsp. vanilla extract

1/2 cup heavy whipping cream, whipped
1 Tbsp powdered sugar

Glaze:
3 cups fresh strawberries, divided
1 cup water

1/3 cup sugar
2 Tbsp. cornstarch

Cover bottom of baked pie shell with the toasted almonds and set aside.

Pudding: In a small saucepan, combine sugar, flour, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil and cook, stirring for 2 minutes or until thickened. Remove from heat and pour a small amount of pudding into the beaten egg and stir. Return egg mixture into the main saucepan and return to heat for 2 more minutes, stirring constantly. Remove from heat and stir in vanilla. Beat whipping cream until thick and holds its shape. Stir in powdered sugar. When pudding has cooled to room temperature, fold in the whipping cream and pour into the pie shell. Cover and refrigerate for 2 hours.

Glaze: Crush one cup of the strawberries (I used a potato masher) and place in a saucepan with the water. Boil for 2 minutes uncovered. Strain through cheese cloth or fine sieve to collect the strawberry liquid; discard the fruit and set liquid aside to cool. In another saucepan, combine sugar and cornstarch. Gradually stir in strawberry liquid until blended. Bring to a boil and cook 2 minutes, stirring constantly, until mixture thickens. Cool for 20 minutes.

Slice remaining 2 cups of strawberries and arrange over chilled pudding in pie shell. Pour glaze over berries. Refrigerate at least one hour before serving.

I got this recipe from Taste of Home, Mom's Best Meals 2009

Creamy Chicken Pasta

12 oz. angel hair pasta (or you can use spaghetti or Linguine)

1 Tbsp. olive oil
2 Tbsp. butter
1 medium onion, chopped
1 (4 oz.) can green chiles
1 tsp. creole seasoning, divided

2 Tbsp. flour
1 can chicken broth

2 large chicken breasts, cubed (or 4 chicken strips cubed into 1 inch cubes)

1/2 cup sour cream
1 1/2 cups shredded cheddar cheese, divided (I love sharp!)


Boil water for pasta in a large pot on stove top.
Heat olive oil and butter in a large skillet on medium-high and add chopped onion, green chiles and 1/2 tsp. creole seasoning. Saute about 5-7 minutes until onions are clear. Add flour and stir about one minute. Stir in chicken broth and bring to a boil. Season chicken with remaining 1/2 tsp. creole seasoning and add to the skillet. Cook over medium heat about 10-12 minutes, until chicken is cooked through and sauce has thickened, keeping at a simmer. Cook pasta according to package directions while chicken is simmering. When chicken is cooked, add sour cream and 1 cup shredded cheese and simmer another 5 minutes. Add pasta to the skillet and coat with creamy chicken sauce. Serve with a little cheese sprinkled on top of each serving (the other 1/2 cup). This would be really good with some chopped broccoli added in about half way through the chicken simmering. Just a thought...I love broccoli!! Olives would be a nice addition towards the end too...oh the possibilities are endless!

Mini Apple Pies

So I altered a regular sized apple pie recipe for these small pies. I didn't use all of the mixture for the small pies, so I made another "bigger" pie that I folded over using the rest of the mixture and apples. So this could probably be cut in half except the apples, which I already reduced.

1 pie crust recipe

1/2 cup unsalted butter
3 Tbsp. flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar

2 Granny Smith apples, chopped into small pieces (can be peeled, but optional)

1 egg white

Make crust and set aside, covered so as not to dry out.
Melt butter in a saucepan and stir in flour to make a paste. Add water and sugars and bring to a boil. Reduce temperature and let simmer. Meanwhile, (peel if you want) chop apples into about 1/4 inch pieces. Roll out dough into two pieces (one will be the tops and one will be the bottoms) on floured surface. I used an apple pastry maker to mark on the bottom dough where I should put the apples and mixture. I put the apples down first and then spooned a little of the caramel type mixture on top of the apples. Then I laid a part of the second pie crust piece over the apples and mixture and stamped down hard to cut and seal the dough with the pastry maker tool.  Mine is shaped like an apple, but you can use any shape.

After apple pies are sealed, place on a parchment paper lined baking sheet and brush each pie with egg white using a basting brush. With a fork, poke holes in each pie to let out steam. I forgot to do this in one batch I made and the filling came out the sides! See below.

I cleaned them up a little so it was less obvious, but you can see on some that the sides are split open. There are no such things as mistakes, just learning opportunities! I had made these pies at least twice before this picture, so we can all get distracted sometimes and forget!

Bake in 375* oven for about 15-20 minutes, or until they brown up on top. Honestly, I don't remember how long I baked them, so just watch and smell when they are done. When I make them again, I may edit this to write a more accurate time for baking.  

Inside-Out Ravioli

My mom got this recipe from friends when we lived in Colorado when I was about a year and half old. It is one of the "oldest" family recipes I can remember. This, along with game roast, is one of the tastes of home for me. 

1 lb. ground beef

1/2 cup chopped onion

1 clove garlic, minced

1 10 oz. package frozen spinach (liquid reserved)

1 16 oz. can spaghetti sauce

      with mushrooms (you can use sauce without mushrooms if you can't find it with mushrooms)

1 8 oz. can tomato sauce

1 6 oz. can tomato paste

1/2 t. salt

dash pepper

2 cups macaroni, cooked, drained

1 cup shredded cheddar cheese

1/2 cup soft bread crumbs

2 beaten eggs

1/4 cup vegetable oil

Brown first 3 ingredients.  Cook macaroni according to package directions.  Cook spinach in a saucepan until all heated through and pour the spinach liquid in a liquid measuring cup. Add some water to the spinach liquid to make one cup.  Add spinach water and next 5 ingredients (tomato products, salt and pepper) to meat mixture.  Simmer 10 minutes.  Combine spinach and macaroni with remaining four ingredients (cheese, bread crumbs, eggs and oil) and spread in 13 x 9 x 2 inch pan.  Top with meat sauce.  Bake at 350* for 30 minutes.  Let stand 10 minutes before serving.

Double Crust Pot Pie

2 pie crust recipes (a recipe is below or you can use refrigerated store bought)
1 pound skinless boneless chicken breast, cubed
1 cup carrots, sliced
1/2 cup sliced celery (about one stalk)
1/3 cup unsalted butter
1/3 cup chopped onion
1 tsp. minced garlic
1/3 cup all-purpose flour
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried thyme
1 3/4 cup chicken broth
2/3 cups half-and-half
1 cup peas
1 large egg, beaten

Prepare the pie crust (make from scratch or use refrigerated pie crust) and chill for 2 hours if making from scratch.
In a large saucepan, combine the chicken, carrots and celery. Add water to boil for 12 minutes. Remove from heat, drain and set aside. In a large skillet, cook butter, onions, and garlic over medium heat, stirring occasionally until butter is slightly brown and onions are clear. Whisk in the flour, salt, black pepper, thyme, chicken broth and half-and-half. Cook and whisk until all flour lumps are gone, then simmer over medium-low until thick, about 10 minutes. It needs to be very thick gravy. Remove from heat and set aside.
Preheat oven to 425 degrees. Roll out half the dough (one crust) on a floured surface until 12 inches in diameter. Place dough into a 9 inch pie crust and fit it (trim edges, smooth down into the bottom, etc.) Place chicken mixture on the crust. Place peas on top of the chicken mixture. Pour gravy on top of peas. Roll out second pie crust and cover the pie with it, sealing the edges with a fork or pinching with fingers. Slice a few small slits in the tops of the top crust for steam to escape. With a pastry brush, brush top crust and edges with the beaten egg.
Bake 32-38 minutes or until crust is golden brown. You may use a pie crust shield to keep the crusts from browning too soon. Cool for 10 minutes before serving. Leftovers are awesome and can be stored in the fridge for about 5 days.

I got this recipe from sallysbakingaddiction.com
There are some really good recipes on her blog!


Pie Crust Recipe: (makes one crust, so double for this recipe is in parenthesis)
1 1/2 cups sifted flour (3 cups)
1/2 tsp. salt (1 tsp.)
1/2 cup shortening or cold butter (1 cup)
4-5 Tbsp. cold water (8-10 Tbsp.)

Mix flour and salt together. Cut in the butter or shortening with a pastry blender until looks like coarse crumbs. Mix in cold water one tablespoon at a time until the dough comes together. Then wrap  tightly with plastic wrap and chill for 2 hours for this recipe. 

Spicy Potato Curry

I like to pilfer recipes from other websites. I got this from allrecipes.com and altered it, of course. For one thing, I HATE tomatoes...I know, some of you will likely no longer look at another recipe of mine, but I am sticking to this! I really, really, really, don't like them. Ironically, I love ketchup and salsa. Weird. There's something about the chemical process of cooking them that makes the tomatoes not "of the devil" any more. I still avoid them, however, so this recipe says the tomatoes are optional, even if they are "cooked."  Enjoy!

4 medium potatoes
2 Tbsp. vegetable oil
1 yellow onion, diced
3 cloves minced garlic
4 tsp. garam masala
2 tsp. cumin
3/4 tsp.-1 1/2 tsp. ground cayenne pepper (obviously 3/4 tsp. will be more mild)
4 tsp. curry powder
1 inch ginger root, minced (I used about 1 Tbsp.)
2 tsp. salt
1 (14.5 oz.) can on diced tomatoes (OPTIONAL--it's great without them!)
1 (15 oz.) can garbanzo beans/chick peas
1 (15 oz.) can peas
1 (14 oz.) can coconut milk

Okay, so I altered this part too! I cut up the potatoes into chunks and put them in my pressure cooker to cook.  You can also boil them until almost tender. Original recipe says to keep them whole.

In large skillet, heat vegetable oil on medium heat and add onions and garlic. (I usually add the garlic a little after the onions as garlic seems to cook faster.) Cook until onions are translucent, about 5 minutes. Season with the garam masala, cumin, cayenne pepper, curry, ginger and salt. (I put these all in a prep bowl before starting the recipe.) Cook about 2 more minutes. Add garbanzo beans, peas and potatoes (and tomatoes if using them). Pour coconut milk in and simmer for 5-10 minutes on low. Can be served plain, over rice, or inside roti. Could also be eaten with naan. Makes probably about 6-8 servings, depending on what you are serving with it. Delicious!!