Homemade Kool-aid Popcicles (using Kool-Aid and Jello gelatin)

Today is... warm!  And sunny!  And it has me looking forward to more warm and sunny days even though deep down I know starting tomorrow it's going to be rainy and cold.

I decided I wanted to make homemade popcicles and I was so surprised to search my site to see I haven't blogged about these since... get ready for it... 2007!  It's time. 

The recipe is the same one my Mom used to make these for me and my siblings back in the 70's.  And the little white popcicle molds in the photo?  Those are the actual Tupperware popcicle molds I ate my little homemade popicles from back in 1973!   My mother handed them down to me when I had kids of my own.


Homemade Kool-aid Popcicles

3 oz. jello
1 c sugar or sweetener of choice
1 pkg. dry Kool-Aid
2 c cold water
2 c boilding water

Mix all. Pour into your molds. Freeze as usual.

Healthy Almond Muffins! Packed with hidden Pumpkin - Sugar Free and Wheat Free

Usually when I make these I use sliced almonds to top them but last week when I made these I didn't have sliced almonds - just whole almonds - so I left them off.  This is the same low carb, sugar free almond muffin recipe I've posted before but it's my favorite go-to muffin recipe and I know I absolutely love these! 


Almond Muffins
Wheat free, low carb, sugar free!

2 c almond flour
1/4 c flax meal
3/4 c unflavored or vanilla whey protein powder
1 t baking powder
1 t baking soda
1/2 t salt
1/3 c thin sliced almonds
3/4 c sweetener granules - brand of your choice (Ideal or Just Like Sugar are my top choices)
3/4 c pure pumpkin puree  (not pumpkin pie filling)
1/2 stick real butter, melted
3 eggs
2 t almond extract
1/2 c half and half or cream

In a bowl, mix the dry ingredients;  almond flour, flax, protein powder, baking powder, soda, salt, sliced almonds and sweeteners.    In another bowl mix the pumpkin, butter, eggs and extract.   Add the pumpkin mixture to the dry mixture and stir with a wooden spoon while adding the cream or half and half.  Add a little bit more cream if you have to make it thinner, but remember your batter should be thicker than a cake mix yet still able to be scooped or poured into muffin tins.  Add a little more almond flour if you need it thicker.  Pour batter into greased or lined cupcake tins filled  3/4 full. You can top the muffins with a sprinkle of additional sliced almonds if you wish.  Bake at 325 for approximately 25 - 30 minutes.   This will make roughly 16 muffins.

Homemade Noodles: Flour, Eggs and Oil. That's it!

The photo above is from a snapchat to my family members one day last week when in spite of our typically low carb, wheat free lifestyle, I really, really wanted a nice hot bowl of buttery, homemade noodles. 

You don't even need a recipe for homemade noodles; it's a mixture of some flour with a couple eggs and a bit of oil to blend it together until it comes to a ball that you can knead.  I knead it in my KitchenAid mixer with a dough hook for about 4-5 minutes; or even quickly pulse homemade pasta dough in the food processor.  Let it rest about 5-10 minutes.

Homemade pasta (noodles) and dumplings are a comfort food I grew up on from the time I was born.  There is no point in my life I don't remember eating dumplings or homemade noodles my Dad had whipped up.  (Because although my Mom cooked most meals, there are certain things only Dad made and these were one of them.)  My family always rolled them out thin on the flour-sprinkled counter and I did too until I came across a good deal on a pasta machine years ago (the hand crank kind).  I think my pasta maker is about 23 years old now but it's a nice, heavy, good quality one that I anticipate having the rest of my life.  If you have a pasta maker or noodle maker; awesome.  If not, just roll these out thin on the counter.  I cut mine quickly using a pizza cutter - I didn't care if they were uniform and equal as these were mine... all mine. 

Sometimes I add some salt to the dough, other times I add it later.  Sometimes I add  a smidgen of baking powder to the dry mix... usually I don't bother. 

Homemade Noodles

Flour
Eggs
Oil
Salt

I use about 2 cups of flour, more or less (mine is hand ground myself from wheatberries so it will look darker in the photos and have speckles from it being whole wheat.)  Add 2-3 eggs and use a fork or a dough attachment or use your pasta machine if you have one to start blending it together.  Drizzle in oil of your choice (canola oil, olive oil, etc.) until it's moistened.  When it starts to form a ball, stop adding moisture.  Start to knead it.  Knead at least 5-10 minutes until the dough is smooth and stretchy.  Let it set about 5-10 minutes before dividing it into 4 pieces and rolling them out and cutting your noodles.

Add to boiling water and cook until done (about 3 minutes or so).  I like mine with butter, salt and pepper but you can top with whatever sauce you wish, cheese, etc.  And if you wish, add them to chicken broth, etc.



My pasta dough is speckled because it's made with whole wheat, and darker orange/yellow because I was using eggs from a friend who has chickens.  Store bought eggs have much lighter yolks.  If you are using white flour and store bought eggs your pasta will be very pale.  It's all good!

If you are using a pasta machine, start on number 1 and run it through and use at 1, 2, or 3 or 4 depending on how thin you want them.  I kept them just at 1; nice and thick this time.

Butter, salt and pepper.  That's all I ever want on my pasta.

Easy & Delicious: Honey and Apple Cider Vinaigrette

I don't really even think of this as a 'recipe' but as I was sitting down to eat my salad I quickly snapped a picture on my phone to share on An American Housewife.  So easy, simple and delicious!

This dressing is a vinaigrette that pairs well with almost any additional ingredients you want to add to your basic salad.  Start with this dressing and a lettuce base.  Then add anything from strawberries or blueberries, to poppy seeds, raspberries, a splash of balsamic vinegar, feta cheese, mozzarella cheese, shredded cabbage, toasted sunflower seeds, sliced almonds... the list goes on.  Or just eat it as it is!  No additions needed.

Honey and Apple Cider Vinaigrette

1/2 cup honey (I use natural honey, sugar free honey or a mixture of both; depending on what we have on hand)
1/2 cup apple cider vinegar
1 t salt
2 t mustard seed
1 c oil (canola, olive, grape seed or a mixture of all three)

Shake well in a jar or use a dressing container with a pump mixer or ball.  Let it set for about 2 hours if you can for the flavors to mix before using.  When chilled in the refrigerator the oils might solidify (if you used olive oil) but will melt quickly at room temperature or run the container under hot water briefly to warm the oil back to liquid form.

What to Do With Leftover Peeps and Easter Candy

Peep Krispy Bars

3 T butter
30 Peeps (which, really no one should have that many Peeps... so use part Peeps and make the rest up with marshmallows. You'll need a grand total of 10 oz. which is about 40 large or a package of mini. Adjust accordingly to how many Peeps you have to use up!)
6 c crispy rice cereal

Put the butter and marshmallow peeps into a very large microwavable bowl and microwave until they puff up and double their size in the bowl. This takes about 1.5 - 2 minutes in my microwave.

Immediately stir in the cereal with a rubber scraper that has been sprayed with Pam style cooking oil or oiled with canola or vegetable oil. Now place the mixture into a greased or sprayed 9X13 inch pan. As soon as they are cool, cut and serve!

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Candy Bar Cheesecake Bars

Crust
3/4 c  (1 1/2 sticks) butter, softened
1/3 c  packed dark brown sugar
1/3 c  granulated sugar
2 c  all-purpose flour
1 c  almonds, ground

Filling
2 - 8 oz. pkg. cream cheese, softened
1/2 c  granulated sugar
1 t  vanilla extract
2 large eggs
Butter Finger, Snickers or other candy bars; chopped or diced into pieces

Preheat oven to 350 degrees F.

In large bowl, beat butter on medium-high speed until smooth and creamy, 1 minute. Add sugars; beat 3 minutes or until smooth and fluffy. On low speed, beat in flour. Beat in nuts just until incorporated. Reserve 1 cup of mixture for later. Press the rest into a 9X13" pan. Bake for 10 minutes. Transfer pan to wire rack; let cool slightly.

In large bowl, beat together cream cheese and sugar on medium-high speed until smooth, about 3 minutes. Add vanilla extract and eggs; beat for 2 minutes. Fold in candy bars. Spoon over baked crust. Sprinkle reserved crust mixture over top. Bake for 30 minutes or until the cheesecake layer is set. Transfer pan to wire rack; let cool to room temperature. Chill at least 2 hours before serving either cool or at room temperature.