Monday, June 30, 2014

Homemade Fruit Popsicles

If you haven't checked out our Homemade Popsicle Cookbook on Kindle, now is a perfect time.


Raspberry Coconut Ice Pop 

Ingredients
1 cup sliced banana
1 cup coconut milk
1 cup raspberries

Method 
Pour a cup of sliced bananas and milk into blender and blend well until smooth. Pour into molds, adding chunks of raspberries in layers. Snap tops of molds on and freeze.

If using wooden ice cream stick, semi-freeze t for about 2 hours and put the wooden ice cream stick in the middle. Now freeze it for 5 hours. (Serving for eight)
Homemade Popsicle Cookbook on Kindle
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Wednesday, June 25, 2014

Watermelon - Nature’s Healthy, Sweet Treat

It’s that time of year again - time to enjoy some of nature’s most delicious foods. Summertime yields some of the juiciest and sweetest fruits there are and watermelon is on the top of my list. Why do I love watermelon so much? It’s sweet, juicy and refreshing.

Just the thought of a juicy slice makes my mouth water, especially on a hot summer’s day. Not only that, but some of that pretty red and green fruit brightens up any plate or table; not to mention how good it is for you. All the water in watermelon will fill you up and naturally cleanses your body. Yes, I know the seeds can be a little annoying, but to me, they are worth the work of picking them out (or spitting them out…politely of course) for all the other benefits you get from watermelon.

There are many ways you can incorporate watermelon into your meals or eat it as a healthy snack. 

Here are just a few of my favorites.

Traditional Wedges

The obvious is to slice it up into triangular pieces, small enough for little hands. Divide them up into storage containers and place them in the fridge for easy access. I know if something is in sight and easily accessible my family will eat it up. On the other hand, if it takes a lot of work or is out of sight they won’t touch it. Obviously you will want to take out the seeds first, before storing it for the smaller kids.

Watermelon Fruit Bowls

For a beautiful side dish on any table, lay the watermelon on its side and cut about 1/4 of the top off using a zig-zag motion, which will make a nice oblong “ watermelon bowl”.  Slice about a 1/4 of the bottom off to make a stable base. You can use a round watermelon as well.
 
Create little melon balls by scooping out the fruit with the help of a melon-baller. Remove the seeds as much as possible while scooping. You will want to place the melon balls in a bowl while scooping, then once the inside of the melon is fairly clean and smooth, place the melon balls inside the watermelon bowl.

You can add other melon like cantaloupe and honey dew as well, if desired. The top part of the watermelon can be used as a lid if transporting. Be sure to use the flesh from the lid as melon balls as well so not to waste any of the delicious goodness.

For the more creative readers, create shapes out of the watermelon like fish and cars.
For breakfast, dice up some seeded watermelon; layer with banana slices, apples, oranges or other fruit of your liking. Add some yogurt and granola for a tasty and healthy morning starter.

Watermelon Checkers

A fun appetizer is to make watermelon checkers. Cut equal sizes of 1/2 inch thick squares of watermelon and your favorite cheese. Layout like a checkerboard, alternating watermelon and cheese. Cut small circles of the watermelon and cheese to use as checkers. What a fun creative appetizer to serve at any summer outing.

Watermelon Cones

For a fun and healthy summertime treat kids will love, make watermelon “ice cream” cones. Using regular cake cones fill the bottom of each cone with a tablespoon of pineapple cream cheese frosting. Then place a spoonful of dried Craisins over the frosting. Using an ice cream scoop, place a scoop of seedless watermelon over the Craisins, then top with sprinkles. You’ll have a healthy, delicious and adorable treat kids ask for again and again. Great for birthday parties, 4th of July or anytime.

Frosted Watermelon

Another fun treat kids and adults both enjoy is Frosted Watermelon. Use your favorite cookie cutters to cut out cookie-like shapes from the watermelon. Frost with flavored yogurt and sprinkle with granola. You can also use classic watermelon wedges instead of cookie shapes.

These ideas will brighten up any table, plus give the added benefits of eating something delicious and healthy. Watermelon really is nature’s healthy, sweet treat.

 Find more Watermelon Recipes and facts here



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Monday, June 23, 2014

Spaghetti Braid


















A recipe we have included in our Vegetarian Cookbook is Spaghetti Braid. Turn a simple spaghetti and garlic bread dinner into something fun and easy!

Ingredients

1 loaf of bread dough-thawed from your freezer or make your own
1 box of spaghetti noodles, cooked
1 jar of thick or chunky style spaghetti sauce
8 oz vegetarian cheese, cubed, optional
Vegetarian Parmesan cheese
Fine corn meal
Vegetarian butter
Parsley flakes
Garlic Powder

Directions:

Preheat your oven to 350 degrees. Line flat surface with parchment paper and sprinkle with cornmeal, roll your dough out into a large sized rectangle. Let it rest for about 15 minutes on your counter while you cook your spaghetti noodles.

Mix the spaghetti and thick sauce together, and place in the center of the dough in about a 3 1/2 inch strip. Top with cubed vegetarian cheese, if you choose to use it. Make cuts approximately 1 1/2 inches apart along the sides of dough, leaving up to 1/2 inch between slit and spaghetti.

Braid the strips, left over right, in direction consistent with covering the spaghetti and sauce filling. Mix melted vegetarian butter, garlic, parmesan, and parsley.

Brush the spice and butter mixture over the top of the braid. Move the braid on the parchment paper to a baking sheet. Bake for about 30 minutes or until the top is lightly browned. Cool, slice and enjoy!

Vegetarian Cookbook on Kindle

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Wednesday, June 18, 2014

Campfire Trout

Campfire Trout

4 fresh trout, cleaned and patted dry
1/3 cup milk
1/2 tsp salt
1/2 cup flour
3 Tbsp oil for frying
3 Tbsp butter for frying
2 Tbsp butter for sauce
2 tsp Dijon mustard
1 tsp parsley flakes
2 Tbsp lemon juice

In a shallow pan, mix together milk and salt.
In another shallow pan, put the flour.
Dip the trout first in the milk, then dredge in the flour; set aside.
Put the skillet over fire, add oil and the butter for frying and heat skillet until it sizzles.
Add trout to hot pan and fry until crispy and flaky; remove fish from skillet to platter.
Add the remaining 2 Tbsp butter to skillet to make sauce, stirring in the mustard, parsley flakes, and lemon juice, letting the mixture come to a boil, stirring constantly.
When sauce has thickened a bit, remove the skillet from the fire.
Pour this sauce over the trout and serve immediately.
Serves 4

Dive into a whole lot more camping information and 90 camp inspired recipes!


More Camping Resources

Campfire Cooking Recipes
Campfire Desserts
Campfire Games
Campfire Trout
Fun Camping Activities

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Saturday, June 14, 2014

Korean Beef Pita Pockets -Crockpot Recipe

Happy Father's Day
















Try this easy crockpot recipe for a fun Father's Day recipe


Korean Beef Pita Pockets

3 to 4 lb beef roast
1/2 cup brown sugar, packed
1/3 cup soy sauce
5 garlic cloves, grated
1 medium yellow onion, chopped
1/2 Tbsp grated ginger root
2 Tbsp rice vinegar
1 Tbsp sesame oil
1 Tbsp soy sauce
salt and pepper to taste
pita bread, lightly toasted in oven, to serve
1 bag (16 oz size) finely shredded cabbage (coleslaw)

Place the beef roast in the crockpot.
Put the remaining ingredients (EXCEPT cabbage and pita) in a small bowl and whisk to combine, then pour over the beef.
Cover and cook on LOW for 8 to 9 hours or until beef is very tender.
Remove beef to a cutting board and shred (using a couple forks should work) then return the beef to the crockpot, stir, and heat through again.
Warm the pita bread on a baking sheet in the oven set on low heat until just toasted lightly.
When ready, serve by opening up pita bread and stuffing with shredded beef and top with some cabbage coleslaw mix.
May spoon on a bit of sour cream also.
Serves 6 to 8.
~This post may contain affiliate links and I'll earn a small commission if you shop through them. There is no extra cost to you. This is how we help support our family and continue to bring you amazing content. To learn more see the affiliates disclosure here.~