Orange Cream Popsicles

It has been beyond warm here with temps in the low 90s; add in the humidity, and we're touching 100. So, I decided to make some popsicles! They're yummy and just the way to cool down these hot days (and nights).

1 6 oz can frozen orange juice concentrate (thawed)
16 oz plain yogurt
1 tsp vanilla extract

Mix all ingredients. Fill popsicle molds. Freeze. Enjoy!

Corn, Rice & Bean Burritos

This was really yummy ~ DH never once complained about it being a vegetarian meal!

1 1/3 cups fresh or frozen corn, thawed

1 medium onion, chopped

1 medium green pepper, sliced

1 Tbsp canola oil

2 garlic cloves, minced

1 1/2 tsp chili powder

1/2 tsp ground cumin

1 15 oz can black beans, rinsed and drained

1 1/2 cups cooked brown rice

8 flour tortillas, warmed

3/4 cup shredded reduced fat cheddar cheese

1/2 cup reduced fat plain yogurt

2 green onions, sliced

1/2 cup salsa

In a large skillet, saute the corn, onion and pepper in oil until tender. Add the garlic, chili powder and cumin; cook 1 minute longer. Add beans, rice and salsa; heat through.

Spoon 1/2 cup filling off center on each tortilla. Top with cheese, yogurt and green onions. Fold sides and ends over filling and roll up.

Cherry Chiffon Gelatin

I guess it's time for another confession or two! My experience with jello is a big bowl, hot water, cold water and then leaving it set in the fridge. Maybe eating a bite or two and then tossing it out when it starts looking like a science experiment gone bad!

My next confession, I never check to make certain I have all of the ingredients I need before I start something. Therefore, this "Cherry" Chiffon Gelatin ended up a "Mandarin Orange Chiffon Gelatin when I was finished and placing it on my friends' counter as our dessert option for dinner that evening.

It was still yummy, and that's what matters! It was actually a perfect, sweet, light treat for a 90 plus degree day (with a zillion % humidity).

I'll just use the ingredients listed in the recipe - feel free to not look in your cupboards before starting on your cooking adventure!

2 (3 oz each) packages cherry gelatin, divided
1 1/2 cups boiling water, divided
2 cups cold water, divided
1 (15 oz) can pitted dark sweet cherries, drained
2 cups whipped topping

In a large bowl, dissolve 1 package of gelatin in 3/4 cup boiling water. Add 1 cup cold water; stir. Refrigerate until partially set, about 1 hour. Stir in cherries. Pour into a 7 cup mold coated with cooking spray. Refrigerate for 1 hour or until firm.

In a small bowl, dissolve remaining gelatin in remaining boiling water. Refrigerate until partially set, about 1 hour. Fold in whipped topping. Carefully spread over top. Refrigerate for 4 hours or until firm. Unmold onto a serving platter.

~ I did the first (fruit) part the night before. Then, the whipped topping part was done the next morning. Worked well for me. And again, loved this! I'm actually planning to make it again this weekend!

Zucchini Quiche

I'm going to start with a confession - I cannot follow a recipe. The minute one is before me, I find a way to tweak it . . . it's almost as though I'm physically unable to follow instructions. That being said, the recipe I did follow (TasteofHome.com) was probably yummy, but my way was even more YUMYUM!

4 cups zucchini (thinly sliced)

1 large onion, thinly sliced

2 eggs

2 tsp fresh basil, torn into tiny pieces by Miss Mia

1/2 tsp salt

1/2 tsp garlic powder

1 tsp Italian Seasoning

1 tsp fresh oregano, torn into tiny pieces by Miss Mia

1/2 tsp ground black pepper

2 cups Mozzarella cheese

6 bacon strips

2 tsp prepared mustard

1 pie shell

Saute onion and zucchini until tender, drain. Microwave bacon until crisp. Whisk eggs, herbs and seasonings together in large bowl. Stir cheese into egg mix. Stir in zucchini mixture. Spread mustard over shell and add egg mixture. Bake at 400 degrees for 35-40 minutes. Let stand 5 minutes before serving.

Some more confessions - I got lazy, and some of the zucchini at the end wasn't so thinly sliced. The onion, well, I was crying, so I don't think it was the thinnest either. I used turkey bacon. Also, probably went a little heavier on the pepper, basil, oregano and Italian Seasoning than I listed, but I love my seasonings. Also - I'm not a big fan of zucchini unless it's hidden in cakes or bread, so I was really excited when the house started smelling SOOOO GOOD and then, when I actually enjoyed the meal!

Blueberry Muffins

These were YUMMY! I had to fight Miss Mia for these muffins.

2 1/2 cups heart healthy biscuit mix
1/2 cup sugar
1 egg
2/3 cup water
1/4 cup applesauce
1 1/2 cups fresh (or frozen) blueberries

Combine biscuit mix and sugar. in another bowl, whisk egg, water and applesauce. Stir into dry ingredients until just moistened. Fold in blueberries.

Fill paper-lined muffin cups two thirds full. bake at 400 for 14 - 16 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.

* if using frozen blueberries, use without thawing.