Popsicles with Variations Easy Recipes

Popsicles with Variations

1 package any flavor Kool-Aid
1 package Jell-O
1 1/4 cups granulated sugar
3/4 cup hot water
3/4 cup cold water

Mix dry ingredients together. Measure approximately 6 tablespoons dry ingredients into a mixing bowl – add hot water and cold water. Pour into Popsicle moulds and freeze.

Remaining dry ingredients may be stored in airtight container to make more Popsicles at a later date.

POPSICLE VARIATIONS

Dripless Popsicles
In large mix and store bowl combine: 1 package Jell-O, 1 package Kool-aid, 1 cup sugar, 2 cups hot water. Add 2 cups cold water. Mix well, pour into popsicle containers and freeze. Makes 20 Popsicles.

Butterscotch-sicles
In large mix and store bowl combine: 1 package butterscotch instant pudding, 1 cup root beer. Add 1 1/2 cups water. Mix well, pour into Popsicle containers and freeze.

Jell-O Popsicles
In large mix and store bowl combine, 1 package Jell-O, 1 cup hot water. Add 1 1/2 cups water mix well, pour into Popsicle containers and freeze.

Lemon Popsicles
In large mix and store bowl, combine 1 package lemon instant pudding, 1 cup hot water. Add, 1 1/2 cups cold water. Mix well, pour into popsicle containers and freeze.

Fudgesicles
In large mix and store bowl, combine 1 package instant chocolate pudding, 1/2 cup sugar, 1/2 cup cream, 2 cups milk. Mix well, pour into popsicle containers and freeze.

Strawberry-sicles
In large mix and store bowl, combine 2 cups fresh or frozen strawberries, 8 ounces plain yogurt, 1/2 cup sugar. Mix well, pour into popsicle containers and freeze.

Orange-sicles
In large mix and store bowl, combine 2 cups plain yogurt, 6 ounce can frozen orange juice, 2 teaspoons vanilla extract. Mix well, pour into popsicle containers and freeze.

Pecan Dollies Easy Recipes

1 cup plus 2 tablespoons unsalted butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
1 1/4 cups chopped pecans
2 large eggs
1 1/2 cups light brown sugar
2 teaspoons vanilla extract
2 tablespoons Bourbon, optional
1/2 teaspoon kosher salt
48 pecan halves (optional)
Chocolate drizzle or confectioners’ sugar

Beat 2 sticks (1 cup) of the butter and cream cheese in bowl of an electric mixer on medium speed until light and fluffy, about 3 minutes. Stir in the flour with a wooden spoon; lightly mix just until flour is incorporated. Divide dough into 4 equal portions; shape into 6-inch logs. Wrap logs in plastic wrap; refrigerate at least 1 hour.

Cut each log into 12 one-inch pieces; place in oiled mini-muffin tins. Press dough into the bottoms and up sides of each cup; refrigerate until ready to fill. (Repeat in batches, if necessary.)

Preheat oven to 325 degrees F.

Divide chopped pecans among pastry cups.

Beat eggs, brown sugar, vanilla extract, remaining 2 tablespoons butter, Bourbon and salt with an electric mixer on medium speed. Fill each pastry cup 3/4 full with this mixture; top with a pecan half, if desired. Bake until filling is set, about 25 minutes.

Cool pans on wire rack for 20 minutes; remove cups from pan. Cool.

Drizzle with chocolate, if desired, or dust with confectioners’ sugar.

NOTE: To make chocolate drizzle, place 1/2 cup semisweet chocolate pieces and 1 teaspoon shortening in microwave-safe bowl; heat in the microwave on medium heat until melted; stir with fork until smooth and shiny. Dip fork tines in chocolate; drizzle over cookies. Allow chocolate to harden before storing or packaging.

Makes 4 dozen.