Raspberry Yogurt Popsicle

Raspberry Yogurt Popsicle

As fall is just about here, I would be remiss to not do one final homage to summer…….Raspberry Yogurt Popsicle.

Raspberries are something both Tim and I love. We have them in smoothies……..look for our recipes coming soon……..almost everyday. These popsicles are like a smoothie on a stick.

This last week was a hot one. But of course, we are back in school and the first week of school is notoriously hot! We were lucky in that over the summer our school district put in a new heating and cooling system, so we are all comfy……..until we step outside……..ugh!

So, I wanted to make something cool but still semi healthy……..haven’t quite made the transition to full on healthy………yet! But, these are only 82 calories each!!!!!

Popsicles have been all the rage this year, lots of flavors, some I’m not quite so sure about…….hmmmm. But anyway, these are just a normal mix of flavors that enhance each other. The creaminess of the yogurt, the sweet yummy raspberry, and just a hint of chocolate!

Raspberry Yogurt Popsicle

 So, if you are craving a semi healthy, cool sweet treat………Raspberry Yogurt Popsicles will hit the spot. You can also try our Chocolate Espresso Bean Popsicle for cool coffee treat!

Raspberry Yogurt Pops Collage

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Raspberry Yogurt Popsicle

Raspberry Yogurt Popsicle
  • Author: Marty Boyd
  • Yield: 10

Ingredients

  • 8 ounces vanilla greek yogurt
  • 1 cup almond milk
  • 2 cups frozen raspberries
  • 1/2 cup mini chocolate chips

Instructions

  1. In a large bowl, blend together the greek yogurt and almond milk. Fold in the raspberries.
  2. Using popsicle molds place 1 teaspoon of the mini chocolate chips into each mold.
  3. Pour yogurt mixture into molds. Top with remaining chocolate chips.
  4. Place in freezer for about 1 hour. Place sticks into the molds and continue to freeze for another 6-8 hours.
  5. To remove the popsicles dip in hot water for a few seconds. Pull on the sticks until the popsicle releases. Do not wiggle the stick or the stick will pop out with out the popsicle.
  6. To enjoy later, wrap each pop in plastic wrap and place in a freezer bag.

Raspberry Yogurt Pop Label

Philly Cheesesteak Flatbread

Philly Cheesesteak Flatbread

Philly Cheesesteak Flatbread

Ahhh………….the Philly Cheesesteak…….it’s iconic. I know there are many versions out there. I recently saw a picture of a Philly Cheesesteak Sandwich and it looked sooooo yummy. But it’s a lot of bread, so why not reduced the amount of bread? Make it flat…….oh yeah…..flatbread…….Philly Cheesesteak Flatbread!

This could not be easier. I used Naan bread on the  Middle Eastern Chicken Couscous Wrap and loved the taste of the Naan. So, why not top it with the Philly Cheesesteak ingredients, pop it in the oven and………..well, all I can say is yum, yum , yum!!!!

I topped the Naan with a pre-packaged ready to go steak ( you can use left over if you like and or have), sprinkled on garlic, and a little oregano, drizzled on steak sauce ( your choice), top with green pepper, onion, and provolone cheese. In the oven for a few  minutes and ta da……….Philly Cheesesteak Flatbread.

Tim and I both loved it. It can be made for a quick lunch or dinner, or for a late night snack………that you can eat on your new TV trays, while watching a movie or your favorite TV show. We got new TV trays after much searching……..thank you to our friend Carol for pointing us in the right direction for our purchase. Apparently TV tray are not so popular anymore…..lol.

Whether you have TV trays or not try the Philly Cheesesteak Flatbread….but try the TV trays.

Philly Cheesesteak Flatbread Collage

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Philly Cheesesteak Flatbread

  • Author: Marty Boyd
  • Yield: 2

Ingredients

  • 1- 6 oz. package Grilled and Ready Seasoned Steak Strips or left over steak
  • 1 cloves garlic, minced
  • 1/2 teaspoon oregano
  • ¼ cup steak sauce
  • 1 green pepper sliced
  • 1 small onion, sliced
  • 1 cup shredded provolone cheese
  • 2 Naan flatbread

Instructions

  1. Preheat oven to 400*
  2. Place Naan flatbread on a cookie sheet lined with parchment.
  3. Place steak on Naan,sprinkle with garlic and oregano. Drizzle with steak sauce. Top with sliced peppers, onions and cheese. Bake in preheated oven for 5-10 minutes, or until cheese has melted.

 

 

Confetti Maple Bacon Sweet Corn

Confetti Maple Bacon Sweet Corn

Sweet corn season is almost past, and I would be remiss if I did not pay tribute to the glory those beautiful golden ears are!

Confetti Maple Bacon Sweet Corn

Confetti Maple Bacon Sweet Corn……even the name is yummy sounding!

Living in the Midwest ……….corn belt………we have the best sweet corn! Sweet juicy,delicious, bi colored nuggets of pure bliss…….did I mention we love sweet corn.

Corn

Every area in the Midwest has that one grower that everyone flocks to when corn season is here. There are several in our area, although my Uncle Russ has always grown the best sweet corn, but I may be biased………not! Everyone waits patiently for those growers to harvest that first crop.

Some things are a natural with corn……….bacon, green onions, red peppers, and butter. Well this recipe has all of those and a few special touches.

Corn Skillet

I added just a bit of maple syrup……not the pancake, Aunt jemima kind, but the real maple syrup. I normally add a bit of sugar to caramelize something I sauté, but adding the syrup was just the right touch for sautéing and for flavor. I also added a touch of brandy…….just a smig of liquor will deglaze a pan and get an additional depth of flavor.

We had this as a side dish to bratwurst and it was perfect, but any thing from the grill would be great.

Confetti Maple Bacon Sweet Corn

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Confetti Maple Bacon Sweet Corn

Confetti Maple Bacon Sweet Corn
  • Author: Marty Boyd
  • Yield: 4

Ingredients

  • 2 slices applewood smoked bacon, chopped
  • 1 1/2 Tablespoons, unsalted butter
  • 2 ears sweet corn, kernels cut off cob
  • 1/4 cup sweet onion, chopped
  • 1/4 cup sweet red pepper, chopped
  • 2 teaspoon brandy
  • 1-1/2 teaspoons real maple syrup (not pancake syrup)
  • Salt and Pepper to taste
  • 2 green onions, chopped, for garnish

Instructions

  1. Add bacon to a medium skillet over medium heat. Cook until crispy then remove to a paper towel-lined plate to drain and set aside. Remove all but a teaspoon of bacon grease from skillet.
  2. Add butter to bacon grease in skillet, swirl until melted. Stir in sweet corn, sweet onion, red pepper,brandy, maple syrup, salt, and pepper then turn the heat up slightly and toss to combine. Sauté for 7-8 minutes or until corn is tender and caramelized, stirring every so often.
  3. Add bacon back in then taste and adjust salt and pepper if necessary. Garnish with green onions.

All of the ingredients come together to make this a tasty tribute to the glory of sweet corn!