Frozen Grasshopper Dessert

Ingredients

  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1/3 cup green creme de menthe
  • 1/3 cup white creme de cacao (if you’ve never bought this before, it looks clear)
  • 2 cups (1 pint) whipping cream, whipped* (do not use non-dairy whipped topping)

Directions

  1. In a large mixing bowl, mix the sweetened condensed milk, creme de menthe and creme de cacao together. Fold in the whipped cream until combined. Spoon equal amounts into 6 to 8 individual serving dishes. Place the dishes in the freezer for 3 hours or until firm. Garnish however you’d like (we used mint leaves). If you’re going to have any leftovers, place them back in the freezer.

*We whipped the cream until it was slightly past a soft peak stage.

This is so freaking delicious ! You can taste the mint and chocolate flavors the liqueurs give to the dessert but it’s never overpowering. Even though you taste the mint and chocolate flavors, we ourselves never got a “buzz” from eating it. You do get sweetness but we wouldn’t describe it as rich or cloyingly sweet. If your serving lasts long enough to melt, you will taste the sweetened condensed milk more. The mouthfeel was incredible ! It’s light and so smooth that you won’t realize how quickly it disappears from your dish. This has become our new favorite summer dessert !

Recipe source unknown.

We weren’t paid in any form to promote Eagle Brand.

Take care everybody !

Peaches ‘n Creamsicles

Ingredients

  • 3 cups sliced fresh or frozen peaches (we used 3 cups of chopped fresh peeled peaches)
  • 1 cup vanilla ice cream (we used Blue Bunny homemade vanilla ice cream)
  • ½ cup peach juice or nectar (we used peach juice)
  • 1 tsp. vanilla extract

Directions

  1. Add the peaches, ice cream, peach juice and vanilla extract into a blender, puréeing until smooth. Place a fine-mesh sieve over a bowl and pour the purée into the sieve, pressing on any solids to extract as much purée as possible. Throw away any leftover solids. Pour the purée into either 3-ounce paper cups or popsicle molds, freezing them for 3 hours or until they’re firm.

This is a great summertime treat ! While you definitely get the peach flavor, the ice cream isn’t as obvious. You can taste some creaminess to the popsicle, but for our own preference, the next time we might try to add more ice cream to enhance the creamy aspect. This is a great way to enjoy peaches in the summertime.

Recipe source unknown.

We weren’t paid in any form to promote Blue Bunny.

Take care everybody !

Watermelon Margarita Pops

Ingredients

  • 1 tsp. lime zest
  • ½ cup lime juice
  • 4 cups chopped seedless watermelon
  • ¾ cup tequila (we used Jose Cuervo silver tequila)
  • ½ cup sugar

Directions

  1. Add the lime juice and chopped watermelon to a blender, processing until smooth. Take a fine wire-mesh strainer and place it over a large measuring cups (we used a large bowl instead of a measuring cup). Pour the watermelon mixture through the strainer, discarding any leftover solids. Pour the mixture into 12* (3-oz.) paper cups. Cover each cup with a small piece of aluminum foil. Make a small cut in the center of the foil and insert a pop stick into each cup. Place the cups in the freezer for 8 hours or until firm.

*Depending on how well your blender can process, you may end up with enough mixture to fill more than 12 cups. For us, we had enough for 19 cups.

If you’re someone who wants to be able to actually taste alcohol when you have a drink, you’ll love these pops ! You do taste the alcohol but the watermelon still comes through as well. Don’t know if eating these will get you drunk per se, but they are delicious !

We got this recipe from Southern Living.

We weren’t paid in any form to promote Jose Cuervo or Southern Living.

Take care everybody !

Watermelon Pops

Ingredients

  • 1 cup sugar, divided
  • 1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
  • 2 cups boiling water, divided
  • Ice cubes
  • 1 cup cold water, divided
  • 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
  • 3 Tbsp. miniature semi-sweet chocolate chips
  • ½ pkg. (4 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 ½ cups thawed COOL WHIP Whipped Topping

Directions

  1. Take a medium-sized mixing bowl out and mix the lime gelatin mix and 1/3 cup of the sugar together. Pour 1 cup of boiling water into the bowl, constantly stirring for 2 minutes until everything’s dissolved. Measure out ½ cup of the cold water and add enough ice into it to now measure ¾ cup. Add the icy water to the lime gelatin mix, stirring until all of the ice has melted. Place in the fridge for 25 minutes.
  2. Repeat step 1 using strawberry gelatin mix but omitting the fridge step and instead pour mix into 16 (3-oz.) paper cups (we ended up pouring a little bit more than 2 tablespoons of the strawberry mix into each cup). Freeze the cups for 20 minutes*. Put ½ tsp. of the chocolate chips into the strawberry gelatin (it seemed like way too many chips for us so we cut down on the amount of chocolate chips we put in ours).
  3. Take a medium-sized bowl out and using a hand-mixer, beat the cream cheese and remaining sugar together until well blended. Stir in the COOL WHIP** and spread over the strawberry gelatin (for us that equaled out to 4 teaspoons of cream cheese mixture per cup).
  4. Pour the lime gelatin over the cream cheese mixture and insert wooden pop sticks into the center of the cup. Place in the freezer for 3 hours or until the pop is firm. Take the pops out of the cups right before serving.

*They said 20 minutes but when we pulled them out they were almost completely frozen !  It was hard to get the chocolate chips in there. Maybe our freezer was colder than theirs was but next time we make this we’ll check on them after 15 minutes. If the JELL-O mixture had been looser, we probably would’ve seen the chocolate chips toward the outside of the strawberry mixture.

**We were afraid that by the time we got the Cool Whip stirred in that it would break so we used the hand mixer for maybe a few seconds or so to get it blended.

The strawberry and lime work really well together and it’s nice having that cream cheese mixture in the middle. As the pop firms up the chocolate chips disappear which makes it a tasty surprise when you bite into this ! The chocolate chips also add a different texture to the treat. We think everybody (but kids especially) will enjoy this frozen treat !

Recipe source unknown.

We weren’t paid in any form to promote JELL-O, Philadelphia cream cheese or Cool Whip.

Take care everybody !

Mojito Pops

Ingredients

  • ¾ cup cold water
  • 6 tablespoons light rum
  • Juice of 1 lime
  • 2 tablespoons sugar
  • ¼ cup fresh mint leaves
  • 6 (2-ounce) paper or plastic cups or shot glasses
  • 6 pop sticks

Directions

  1. Take a small saucepan out and add to it the water, rum, lime juice and sugar. Turn the heat up just high enough for a simmer to occur. Once simmering, add the mint into the saucepan, lightly mashing it afterwards. Let it simmer for 2 minutes then take the saucepan off the heat. Let the mixture cool for 15 to 20 minutes (we went with 15 minutes).
  2. Strain the mixture into a glass measuring cup (we put a strainer over a small mixing bowl). Throw away the mint leaves. Divide the mixture among the 6 cups. Place a small piece of aluminum foil over each cup. Place them in the freezer for 1 hour.
  3. Take each stick and place it through the middle of the foil. Leave in the freezer for 2 hours or until firm.
  4. When you’re ready to eat, take the foil off and peel away the paper cups or with a plastic cup, gently twist it out or if you’re using shot glasses, run the bottom of the glass under cool running water until the pop comes out or run a small thin knife around the inside edge until the pop comes loose (we used paper cups).

This is a really refreshing popsicle to have on a hot day. The mint comes through right away, we loved it. We will say that you’re not going to get drunk from eating this (we couldn’t taste the rum at all) but this was still a treat we enjoyed regardless.

Recipe source unknown.

Take care everybody !

Frozen Pink Lemonade

Ingredients

  • ¾ cup water
  • ¾ cup sugar
  • 1 ½ cups water
  • 1 cup fresh lemon juice (practically took a whole 2 lb. bag of lemons to get that 1 cup of lemon juice)
  • 2 teaspoons grenadine

Directions

  1. In a large saucepan, add the ¾ cup water and sugar to it. Bring the mixture to a simmer, stirring so the sugar gets dissolved. Once simmering, take the saucepan off the heat and let the mixture cool until it’s room temp. Add the remaining ingredients to the saucepan, stirring to combine. Pour into a shallow baking dish and place it in the freezer, scraping the mixture with a fork every 2 hours for 4 to 6 hours or until the entire mixture is frozen.

This really does taste like pink lemonade in a granita form ! It’s tart but you still get some sweetness. This is something kids and adults alike will love to eat on a hot day.

We got this recipe from a Food Network magazine.

We weren’t paid in any form to promote Food Network magazine.

Take care everybody !