Watermelon Mint Pops

Great idea, good for you and your body! 

There isn’t anything more refreshing in the summer than popsicles, especially homemade ones with fresh fruit.

This busy mom is short on time and these watermelon-mint pops are a great way to “cheat” and make homemade popsicles in a flash. This recipe doesn’t require any “blending” or freezing. All you do is make a simple lime and mint leaf juice to soak the watermelon in so that it takes on a bit of the flavors. Then, let them drip-dry and enjoy!

I recommend eating them outdoors on a hot summer day and let the juices drip all over your chin into the grass.

This does require the use of popsicle sticks or tongue depressors. If you can’t get your hands on some tongue depressors, you can make larger wedges. When using popsicle sticks, I recommend cutting thinner and smaller wedges.

Ingredients

1/4 watermelon, sliced
1/4 cup lime juice
1 bunch mint leaves, chopped
Popsicle sticks or tongue depressors

Directions

• Cut the watermelon into wedges and thinly slice (about 1/4-1/3 inch thick rind) into “popsicles.”

• In a shallow baking dish, gently whisk together the lime juice with 1 cup of water and stir in the mint leaves.

• Place the wedges into the lime juice and let soak for a few minutes. Flip them over and let the other side soak. Remove them from the juice and let the juice drip off.

• Insert the popsicle stick or tongue depressor into the center of the rind. Make a thin slit with a knife to make it easier to press the popsicle stick in.

• Take outside and enjoy a refreshing, homemade “cheater” popsicle!

What’s your favorite way to make homemade popsicles?

Source: http://scjohnson.com/en/family/family-economics/food-for-thought/12-06-01/Watermelon-Mint-Pops.aspx

Potato Taco Casserole

1/2 lb ground beef 
1 pkg au gratin potatoes 
2 1/4 cups boiling water 
2/3 cup milk 
1 cup shredded taco-seasoned cheese 
1 cup coarsely broken tortilla chips 


Heat oven to 400 degrees. 


Cook beef in 10 inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Mix uncooked potatoes, sauce mix, boiling water and milk in ungreased 2 quart round casserole. Stir in beef and 1/2 cup of the cheese. 


Bake uncovered about 30 minutes or until top is light golden brown. Sprinkle chips over casserole; sprinkle remaining cheese over chips. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 2 minutes before serving. 


Makes 5 servings. 

Cranberry Pineapple Salad

• Prep:               15 min. + chilling
   • Yield:                 12 Servings


   • 2 packages (3 ounces each )raspberry gelatin
   • 1-3/4 cups boiling water
   • 1 can (14 ounces) jellied cranberry sauce
   • 1 can (8 ounces) crushed pineapple, undrained
   • 3/4 cup orange juice
   • 1 tablespoon lemon juice
   • 1/2 cup chopped walnuts
   • Lettuce leaves
   • Miracle Whip

Directions
In a bowl, dissolve gelatin in boiling water.
Break up and stir in cranberry sauce.
Add pineapple, orange juice and lemon juice.
Chill until partially set.
Stir in nuts. Pour into an 11-in. x 7-in. dish. Chill until firm.  Cut into squares; serve each on a lettuce leaf and top with a dollop of Miracle Whip. Yield: 12 servings.




Nutritional               Facts 1 serving (1 piece) equals 224 calories, 10 g fat (1 g             saturated fat), 3 mg cholesterol, 91 mg sodium, 32 g             carbohydrate, 1 g fiber, 3 g protein.
Originally           published as Cranberry Pineapple Salad in Taste of HomeOctober/November 1993, p33