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Summertime, and popsicles hit the spot on a hot day. Popsicles are a refreshing snack after swimming or other outdoor activities, but purchased popsicles are mostly water, flavoring and sugar, what nutritionist call empty calories.

Go Odessa Summer Recreation participants made Fruit Tie Dye Popsicles last week. Fruit and yogurt based with just a small amount of honey for sweetener. Besides learning to measure fresh fruit and other ingredients, they also learned how to make popsicles when you don’t have popsicle molds.

Fruit Tie Dye

Popsicles

Yellow Fruit Layer:

1/2 cup plain or vanilla yogurt

1 small frozen banana

1 cup frozen fresh or chilled canned, drained

1 Tbsp honey

Orange Fruit Layer:

1/2 cup plain or vanilla yogurt

1 small banana

1 cup frozen peaches, or chilled canned drained

1/2 of an orange, peeled and pith removed

1 Tbsp honey

Red Fruit Layer:

1/2 cup plain or vanilla yogurt

1 small banana

1 cup frozen strawberries or raspberries, slightly thawed

1 Tbsp honey

Purple Fruit Layer:

1/2 cup plain or vanilla yogurt

1 small banana

1 cup frozen blueberries or black berries

1 Tbsp honey

Optional Green Layer:

1/2 cup plain yogurt

3/4 cup fresh spinach leaves

1/2 cup frozen or fesh chilled and drained

1 Tbsp honey

So you don’t have to wash the blender between each fruit layer, mix the layers in the order listed.

Place the ingredients for each layer in the blender in the order given. The yogurt needs to go in first. Pulse or blend all at medium high speed for 30 seconds to one minute, or until smooth. Pour into a small bowl and proceed with the next layer.

When all the layers have been blended, spoon layers into popsicle molds, or small paper cups or, line a 5 x 9 inch loaf pan with three layers of plastic wrap and spoon the layers.

Freeze at least 8 hours or over night. When using paper cups or a loaf pan, after 3 hours, open freezer and insert popsicle sticks in the center of the cups or 14 sticks in two rows in the loaf pan. Continue freezing.

For the loaf pan, use a sharp Knife to cut between the sticks to form popsicles. Wrap in plastic wrap if not consuming right away. Keep frozen. Yield 10-14 popsicles depending on size.

Note: Summer rec kids did not make the green layer.

Pretzel Salad is favorite of many at summertime and year round gatherings. There are many variations but Kim Powers of Odessa reports the following Strawberry Pretzel Salad is the favorite with her family. Gluten free pretzels may be used and there are no nuts in this recipe so would work well for special diets.

Strawberry Pretzel Salad

1 package (6 ounces) Strawberry gelatin

2 cups boiling water

Crust:

2 1/2 cups salted pretzels (measure before crushing)

1/4 cup granulated sugar

8 Tbsp unsalted butter

Filling

1 package (8 ounces) cream cheese, softened

1/2 cup granulated sugar

1 tub (8 ounces) cool whip, thawed

Topping:

1 pound fresh strawberries, hulled and sliced

Preheat oven to 350 degrees.

Combine gelatin with boiling water in a small bowl. Stir until completely dissolved. Set aside to cool to room temperature.

Crush the 2 1/2 cups of pretzels in a sturdy zip closure bag by rolling with a rolling pin.

In a medium saucepan, melt the butter then add the granulated sugar and stir well. Mix in the crushed pretzels. Transfer the mixture into a 13 x 9 inch glass baking dish, pressing the mixture evenly over the bottom of the dish. Bake for 10 minutes, then cool to room temperature.

When pretzel crust has cooled, use an electric mixer to beat the cream cheese with the 1/2 cup granulated sugar in a large mixing bowl on medium high speed until fluffy and white. Fold in the thawed cool whip until no streaks of cream chaeese remain. Spread mixture over cooled crust, spreading to the edges of the dish to create a tight seal. Refrigerate 30 minutes.

Hull and slice the strawberries then stir into the room temperature gelatin. Pour evenly over the cream cheese layer, spreading out the strawberries evenly. Refrigerate until set, (2-4 hours). Yield: about 12 servings.

Note: You may substitute raspberry gelatin and fresh raspberries in this recipe.

Grits is not a common menu it in most Inland Northwest households, but this last recipe in the collection that Mary White of Spokane Valley sent me, Texas Grits, is a spicy and cheesy side dish suitable at barbeques, potluck meals and family dinners. It may be served hot or cold.

Texas Grits

1 cup quick cooking grits

3 cups cold water

1/2 cup butter, melted

4 Masetta hot chili peppers, chopped fine

3 eggs, well beaten

2 cups sharp cheddar cheese, grated

1 tsp garlic powder, or more to taste

1/2 tsp salt

In a 3 quart saucepan, pour quick grits into the cold water. Cook until thick stirring constantly.

While grits are cooking, melt butter and pour into a medium bowl along with hot chiles, eggs, garlic powder, salt and grated cheese. Mix well.

Pour this mixture into the pot of hot grits, stirring until all is melted and thoroughly combined.

Turn mixture into a greased 10 x 6 x 1 3/4 glass baking dish. Bake in a 350 degrees oven for about 1 hour, or until firm, top is away from the edge of the dish. Let rest on a cooling rack 5 to 10 minutes before serving. Yield 10-12 servings.

Share your favorite summer recipes with your fellow readers by sending them to: Welcome to My Kitchen, c/o The Record Times, P. O. Box 458, Odessa, WA 99159, email [email protected] or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office. Flowers and vegetables mature fast in the summer heat. Keep vegetables pick at optimum size and deadhead flowers regularly to reduce stress on the plants.