Homemade Popsicles

Is it hot where you live? Want a nice cold treat for your children but can't afford popsicles from the store? And you don't have a set of popsicle molds for making your own? Not to worry. Just use an ice cube tray!


I buy frozen concentrate lemonade or cran-raspberry juice (or some other yummy flavor) when it's on sale, mix it up, and then pour some into ice cube trays. Cover with saran wrap (you need the saran wrap to hold the toothpicks up semi straight) and then stick a toothpick into each cube for the "handle".

Voila! Lovely, ice cold treats to enjoy on a hot day.


You can make dozens of these from one can of frozen concentrate. A cheap, fun treat.

Pronto Pasta Bake

My friend Beth sent me this recipe to try and it was very good! It's similar to lasagna only with different noodles. I need to apologize to Beth right up front, as I kindof mutilated the recipe (misread the part about the cheeses) and used different noodles (the kind I had on hand), but it turned out well anyway and was devoured by my family!

Pronto Pasta Bake

12 oz rotini pasta, cook according to package directions (I didn't have rotini so used a mixture of macaroni and bowtie pasta instead). Drain.


2 medium zucchini, coarsely chopped
2 garlic cloves, pressed (I minced)
1 jar spaghetti sauce (I used 32 oz)
1 tsp basil
1/2 cup fresh Parmesan cheese, grated (I used Kraft, not fresh)
2 cups (8 oz) shredded mozzarella cheese
1 lb hamburger, browned (optional)

Preheat oven to 375. Combine garlic, zucchini, spaghetti sauce, and basil (and hamburger if using). In 9"x13" casserole pan layer noodles, spaghetti mixture, and then half of each of the cheeses. I messed up here and I mixed all the parmesan cheese in with my spaghetti sauce mixture and had just the mozzarella to layer with. It still turned out great!

Repeat layers with the remaining pasta, sauce, and cheeses. Cover with foil and bake for 45 minutes. Uncover and continue baking for 5 more minutes.



Verdict: My family really liked this! Two of the boys were not thrilled with the zucchini being in there, so I probably should have chopped them smaller. Next time I'll use my one cup food processor to make really small chunks. My husband loved it, and he ate the leftovers for lunch the next day. Will definitely make again. Thanks Beth!

Bran Muffins

Well, I was hoping to post something here while it was still May so I would at least have 2 posts in May, but that didn't happen. I have been focusing on finishing our school year well, and also on trying to exercise more regularly, so trying new recipes has taken a back seat for a time. I have wanted to post this recipe for a while though, because these are incredibly moist and delicious bran muffins! I used to think bran muffins were pretty much like cardboard until I tried these. This recipe is from Sue Gregg's Soups and Muffins cookbook, and we have enjoyed them for years.

Bran Muffins

Cover 1/2 cup of raisins with water and set aside to soften. This is an optional step and one which I usually skip.

1/2 cup very hot water
1 1/2 cups wheat bran

Blend together (I stir) and let stand for 5 minutes to soften bran

In large bowl, combine:

1 egg
1/3 cup honey
1 cup buttermilk (I use regular milk. For those with dairy allergies, use soy milk.)

When these ingredients are well blended, add:

1 1/2 cups whole wheat flour (or whatever flour you have)
1 1/4 tsp baking soda
1 tsp salt

Stir well and then add the bran/water mixture. It will look something like this:


Add raisins if using them, and blend just until raisins are mixed throughout. Fill muffin cups 2/3 full and bake at 350 for 20-25 minutes. This recipe only yields 12 medium sized muffins, so I frequently double it.


If the batter does not look quite moist, add a bit more buttermilk or milk or soy (whatever liquid you're using) and /or a bit more honey.

Verdict: My husband, me, and 2 of our children love these muffins. The other 3 could take them or leave them. But since they are loved by more than half the family, I do and will make them! :-)