As with our apple donuts, one of the great things about this snack is that kids can help make it.  I have found that anytime I can get my grandkids involved with making whatever it is that I’m trying to get them to eat, the better chance I have at doing that!

Granted some of these bananas are covered in chocolate and sprinkles but I still feel that these are more “healthy” than a processed snack.

So let’s peel some bananas and get these snacks going!

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Banana Sushi

Course Snack

Author TGIF - This Grandma Is Fun

Ingredients

• 4 bananas
• 2 squares dark chocolate or chocolate melts or choc chips
• 1 Tablespoon sprinkles of your choice
• 1/2 to 1 Tablespoon chia seeds
• 1 1/2 Tablespoon nut butter
• 3 Tablespoons shredded coconut
• 3 Tablespoons rice krispies

Instructions

• Sprinkles Sushi
• Peel a banana.
• Melt a square of chocolate and spoon over the banana.
• 
• Before the chocolate sets, sprinkle the sprinkles on the banana.
• Let set in the refrigerator until chocolate has hardened.
• 
• Cut into slices.
• 
  
• Chia Seed Sushi
• Peel a banana.
• Melt a square of chocolate and spoon over the banana.
• 
• Before the chocolate sets, roll in or sprinkle the chia seeds on banana
• 
• Let set in the refrigerator until chocolate has hardened.
• Cut into slices.
• 
  
• Coconut Sushi
• Peel a banana.
• Spread 1 1/2 Tablespoons of the nut butter onto the banana
• Roll banana into the shredded coconut
• Let set in the refrigerator until chocolate has hardened.
• Cut into slices.
• 
  
• Rice Krispie Sushi
• Peel a banana.
• Spread 1 1/2 Tablespoons of the nut butter onto the banana
• Roll banana into the rice krispies
• Let set in the refrigerator until chocolate has hardened.
• Cut into slices.
• 

Now I have a confession to make.  When I have my grandkids eat a healthy snack, I always make sure to tell my daughter how good I did at making them eat something that is good for them. But then I never tell her about the other goodies that I may or may not have let my grandkids eat.  Shhh….it’s our little secret!

Here’s a couple more healthier snacks that you might be interested in:

Fresh Fruit Frozen Yogurt Bites

Charcuterie Snack Platter for Kids

The post Banana Sushi appeared first on TGIF - This Grandma is Fun.

Going along with these Fruit Kabobs is a great fruit dip.  Get ready to dip your luscious fruit into this yummy concoction!

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Fruit Kabobs and Fruit Dip

Course Snack

Author TGIF - This Grandma Is Fun

Ingredients

• Fruit Kabobs
  
• Skewers
• Fruit - grapes pineapples, red raspberries, blackberries, strawberries, blueberries, kiwi or any fruit you like
• Fruit Dip
  
• 1 8 oz block cream cheese, softened
• 1 7 oz container marshmallow creme
• 2-3 tablespoons juice - orange pineapple, fruit, any flavor you like

Instructions

• Fruit Kabobs
  
• Clean and wash fruit
• Place fruit in bowls
• Thread skewer with a variety of fruit
• Serve immediately or chill with fruit dip
• Fruit Dip
  
• In a medium bowl, cream together the cream cheese and marshmallow creme.
• Add juice and beat until smooth
• Transfer to smaller bowl and cover with plastic wrap or place in airtight container and place in refrigerator for at least 1 hour before serving
• Store leftovers in fridge

So gather the kids around and tell them to dip away! 

Want some more fruit dishes?

Ice Box Cake

Charcuterie Platter for Kids Snacks

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Even though it has an old fashioned name, this Ice Box Cake does not have an old fashioned taste. The fruit that it is packed with makes this recipe fresh and flavorful.

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Ice Box Cake

Course Dessert

Author TGIF - This Grandma Is Fun

Ingredients

• 3 ½ cups very cold heavy whipping cream
• ½ cup powdered sugar
• 2 teaspoons vanilla extract
• Graham crackers
• 4 cups - fresh fruit - strawberries blueberries, red raspberries and blackberries, or any combination you like

Instructions

• Place mixing bowl in freezer about 30 min before using to chill
• While mixing bowl is chilling, prepare fruit by cleaning and slicing strawberries
• In a large mixing bowl, beat heavy whipping cream, powdered sugar and vanilla until stiff peaks form
• Divide whipping cream mixture into fourths
• Spread a small spoonful of cream on bottom of pan evenly
• Add graham crackers, trim crackers to fit if necessary
• Spread ¼ of the whipping cream mixture on top of the graham crackers
• Add ⅓ of the fruit on top of the whipping cream
• Optional but helpful to level the crackers - Add a small amount of whip cream on top of the fruit to level it.
• Add another layer of graham crackers, pressing down gently into the cream
• Then repeat layers, finishing the cream on top
• Cover and refrigerate overnight
• Garnish with additional fruit if you like
• Serve chilled
• Store leftovers in the refrigerator

Notes

Any type of fruit can be used on this icebox cake. You can also add instant vanilla pudding in between the layers.

No matter if you put this dessert in your “icebox” or your “refrigerator”, I doubt it will stay for long.  Hope you enjoy!

Grilled Strawberry Cheesecake Sandwich

Strawberry Filled Angel Food Cake

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I don’t know about you but when it comes to eating, my grandkids are so picky. 

My one daughter has three kids.  If two of them like something, the third child does not.

Trying to find something that all three kids will eat is a challenge and that is why I love this Charcuterie Platter for kids.  There is bound to be something that all three kids will eat. One of the great things about this is also, is that little ones can help arrange the board.  (After they wash their hands of course!) I find that if I can get them to help, they are more likely to be interested in eating. 

We found that it was easier to start from outside in. If you have a marble slab that would be beautiful but you can also just use a wood cutting board just like we did. Start lining and layering your items around the edges and then start filling into the middle.  It’s not hard to make it look beautiful and appetizing!

Here are some of the items that we used for this tray. 

White chocolate covered pretzels, strawberries, raspberries, boysenberries, grapes, sugar wafers, chocolate chip cookies, mini marshmallows and rice krispie treats.  Other ideas might be white chocolate chips, chocolate chips, nuts and different kinds of cheeses.  Really the sky is the limit and you can add all sorts of things that your kids would like.

 This is such a great idea for a snack because it is so flexible. Choose things that your kids would like and include items that you already have on hand.

When you are ready for the fruit dip (we forgot to take a picture with our fruit dip.  Ooops!  Our little ones were ready to eat!) there isn’t a quicker or easier one than this:

1 8oz pkg of cream cheese

1 7oz jar of Marshmallow creme.

Mix these two together until well blended and then dip away!

I have to admit, this Charcuterie Platter for Kids Snacks was one of my better ideas and the grandkids loved it!  I know yours will too.  Or at least, MOST of them will!  Oh those picky kids!

Are you needing some more ideas for healthy snacks for kids?  Here’s a couple that we have for you!

Fresh Fruit Frozen Yogurt Bites               

DIY Yogurt To Go

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Something super easy but a little fancier than cookies.  My grandkids could definitely make this and the best part is – it only takes 15-20 minutes! They are going to be so proud of themselves!

With only four ingredients, plus the shell, it also will make for almost no mess.  That’s my kind of recipe to make with kids who can sometimes be mess in the kitchen!

And even if you don’t make this with any kids, it still is a great dessert to bring for family get togethers, potlucks or parties.  I remember making five of these one night for a friend’s party and it took me less than 2 hours.  She was so grateful and impressed!

If you don’t care for cherries, you can substitute them for canned blueberries, strawberries or blackberries.  Super yum!

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Easy Cherry Cheesecake Recipe

Course Dessert

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 -8

Author This Grandma Is Fun

Ingredients

• 1 frozen 8" baked pie shell
• 3 oz cream cheese
• 3/4 cup powdered sugar
• 1 medium sized cool whip
• 1 can cherry pie filling refrigerated or other pie filling of your choice - blueberry, strawberry etc.

Instructions

• Bake pie shell according to package instructions. Let cool
• While cooling, beat the cream cheese, powdered sugar and cool whip together.
• Fold into cooled pie shell
• Top with cherry filling.
• Chill

I can’t wait to try this with my grandkids and I hope you enjoy it too!

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I don’t know about you but figuring out what to make for my grandkids to eat when they are here can be challenging.  I want to splurge them with goodies but their momma wants them to eat healthy.

I get that.  I want them to eat healthy too but a Grandma’s got to have some fun, right?

For me, trying to maintain a balance between healthy food and Grammy’s treats is the key.  I am hoping that these Frozen Yogurt Bites will satisfy the healthy momma requirements.

I mean they ARE made with greek yogurt.  Anything that is made with Greek Yogurt is healthy, right?  Plus look at all the delicious fresh fruit that you can use.  Momma’s got to be happy about that.

And these aren’t just for kids.  I used to have two gallon size ziploc bags of these just ready and waiting.

Now I only have one bag.

Hubby ate the other one.

Luckily these are super easy and super fast to make and another batch is already freezing. My two grandsons are big berry eaters so I think they are going to be happy with these.

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Fresh Fruit Frozen Yogurt Bites

Author This Grandma Is Fun

Ingredients

• Large carton of Greek Yogurt. My all time favorite is Greek Gods Yogurt in the Honey Vanilla Flavor which is what I used in this recipe. This stuff is heavenly!
• Any type of fresh fruit you that you desire
• Banana chips
• Silicon molds
• Cooking spray

Instructions

• Lightly spray your silicon molds with cooking spray.
• Fill each space with greek yogurt.
• Fill all the way to the top.
• 
• 
• Place your desired fruit on top.
• 
• If you want to use banana, I would recommend using banana chips as I did here.
• Freeze until completely frozen.
• Remove from your molds and keep in the freezer. I am keeping mine in ziploc bags.
• These are good for 3-4 weeks.

Now that these are freezing and ready to go, it’s on to making some cookies, brownies, an ice cream cake and some chocolate drizzled popcorn.

Just don’t tell their mom.

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With half the dish being the “ocean” and the other half being the “beach”, it is so fun to dip your fruit into the sour cream and brown sugar.

This is the easiest dip to set up but I promise you that people will think you are the most creative person ever!  I have made this many times throughout the years and it has never failed to bring a smile to someone’s face.

I have grandkids coming in three weeks and I know that are going to love dipping their strawberries into the ocean and beach. Who says we can’t have a little beach action in Utah?

So Cowabunga dude!  Let’s get making this dip!  This video will show you just how quick and easy it is. The recipe follows the video.

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Beach Theme Fruit Dip

Author This Grandma Is Fun

Ingredients

• 1 16 oz container of sour cream
• 2 cups brown sugar
• Blue Food Coloring
• Strawberries
• Beach accessories like swedish fish umbrellas etc.

Instructions

• In a mixing bowl, mix together the sour cream and blue food coloring. Add as much blue coloring to get the sour cream to the color that you want.
• Spread the colored sour cream onto one half of a 9x13 pan.
• Pour the 2 cups of brown sugar onto the opposite half of your pan barely touching the sour cream.
• Add your beach accessories as garnishments.
• Wash and dry strawberries for dipping.

Happy Summer Everyone!

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As the summer heats up, we start running out of ideas for creatives ways to keep the kids fed and entertained. Here are 16 fun and healthy kids snacks to get you through the rest of the summer!

1. Apple Cookies are an easy snack that will satisfy your kids’ sweet tooth without spoiling their appetite!

2. Teddy Bear Toast. This toast is adorable and kids can make it themselves! Now that is the perfect snack.

3. Peanut Butter Snails. They’re cute and healthy!

4. DIY “Go Gurt”  These are filled with healthy fruit and they’re refreshing on a hot summer day! To make these, you need these zipzicle bags.

5. Chocolate Dipped Almond Butter Banana Bites

6. Cucumber Bites. This is a great way to get your kids to eat more veggies!

7. No Bake Monster Cookie Energy Bites. The M&M’s will entice them, but little do they know these cookies are packed with plenty of healthy ingredients!

8. Backyard Bug Snacks. Adorable and healthy. What more could you ask for in a snack?

9. Peanut Butter and Jelly Sushi Rolls. This is probably the only sushi the kids will actually eat. It’s a fun twist on a classic PB&J!

10. Strawberry Mice. Look how cute these mice are!

11. Strawberry Banana Popsicles. These only contain three ingredients, so they are wayyyyy healthier than store bought popsicles! You’ll also need popsicle molds as well!

12. Whole wheat goldfish crackers.

13. Healthy Fishbowl Treats. I see this as a healthier version of a frosted sugar cookie. Yum!

14. Cheese and Apple Pirate Ships

This recipe is from a post about having a Peter Pan themed party, but this snack would be fun for any occasion!

For the next two recipes, you’ll need wooden skewers.

15. Lunchbox Kabobs are perfect for when they get tired of sandwiches!

16. Grape Poppers: As fun to make as they are to eat!

These snacks look so good that I might want some for myself! Happy summer snacking!

The post 16 Healthy Kids Snacks appeared first on TGIF - This Grandma is Fun.

Honestly, I’m not one for summer heat. I’m a Kiwi girl at heart, and grew up in New Zealand, where a temperature over 25°C (~75°F) in the summer was deemed dangerously too hot. What I do love about summer though is the ready supply of fruits. SO. MANY. FRUITS.

And inevitably, we end up with having to find creative ways to use up all those fruits – and this caramelized peach and thyme tart is going to come in handy when those beautiful ripe peaches come into season soon.

So you live on the other side of the world, and summer is already behind you? No problem! What’s great about this recipe is that you can still make this fruit tart with frozen fruits too. Plus you could use any stone fruits that are available to you like plums, cherries, nectarines etc. instead of or in addition to peaches. This Cheddar, Caramelized Peach and Thyme Tart is simple to make, it’s fresh, fruity, and delicious. Your family will love it!

For the crust, I used my homemade sweet shortcrust pastry recipe (recipe and video coming soon!), but you can also use ready-made shortcrust or  pie crust too. Whichever is convenient to you.

The one addition that I made to this fruit tart to make the flavours pop even more is to add some aged cheddar cheese to the base of the tart. It adds a delightfully creamy, salty, tangy flavour profile that contrasts really well with the sweet fruity filling!

To make this dessert even better, serve it with a dollop of ice cream on top. Or to kick it up a few more notches, serve it with some Lime Sherbet instead! Creamy, sweet, tangy lime sherbet is the perfect accompaniment to this sweet, fresh tart and you can find the recipe for this easy Salted Lime Sherbet right here on my blog.

Cheddar, Caramelized Peach and Thyme Tart Recipe

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Cheddar, Caramelized Peach and Thyme Tart

Servings 1 8 inch tart

Author Dini (The Flavor Bender)

Ingredients

Tart

• 1 lb of Shortcrust Pastry or Pie Crust or an 8 inch unbaked or blindbaked tart crust
• 16 oz peaches frozen is fine, but thaw them before use, OR about 3 - 4 fresh, ripe peaches
• ¼ cup brown sugar 55g
• 2 tbsp butter
• 2 tbsp cornflour
• Pinch of salt

Custard (you may end up not using all of it)

• ¾ cup milk
• 1 yolk
• Pinch of salt

Instructions

Tart

• Grease a tart pan and preheat oven to 350°F / 180°C.
• Prepare the pie crust (homemade or store-bought) and shape it into an 8 inch tart mold and blind-bake it in the oven for about 15 minutes.
• Add the thawed peaches, thyme leaves and brown sugar to a pan, and heat gently (on low to medium) and mix until the brown sugar melts. Then, turn the heat to medium high and cook the peaches until they are caramelized on one side.
• Turn off the heat and let it cool.
• Once the pie crust has been blind-baked, place thin shaves of cheddar cheese on the bottom. Layer the peaches on top of the cheese. Add berries to decorate if you like.
• Pour the custard to cover the fruits half way (do not fill right to the brim).
• Bake in preheated oven for 20 minutes. If the edges of the pie crust are burning, cover the tart with foil and keep baking.
• Remove the tart from the oven and sprinkle some white sugar on top and return to the oven to bake for a further 10 minutes.
• Remove from the oven and let the tart cool. You can chill the tart in the fridge at this point if you prefer.
• Serve at room temperature or chilled with Lime Sherbet or ice cream or some creme fraiche.

Did you love this Cheddar, Caramelized Peach and Thyme Tart? Do you want more ideas on how to use up extra fruits??

Here are some from The Flavor Bender!

Salted Lime Sherbet

3 Ingredient Easy Fruit Sorbet – 4 flavours (and more!)

Spiced Banana Cupcakes

The post Cheddar, Caramelized Peach and Thyme Tart appeared first on TGIF - This Grandma is Fun.

I had a bag of frozen tropical fruit from Costco, you know those huge bags that never seem to disappear in the freezer.  It had mango, papaya, pineapple and strawberries in it. It was time to use it up so I decided to make a crumble/crisp or something like that with the fruit.

To make this even more “tropical” I added shredded coconut to the crumble mixture and used coconut palm sugar to sweeten it.  Once baked and ready to eat, I topped each serving with a dollop of whipped coconut cream.

The fruit was a bit more watery than I would have liked once it was cooked; no problem, my trusty turkey baster came to the rescue! I blame it on not having totally defrosted fruit prior to cooking. I recommend defrosting the fruit completely before baking and if there’s a lot of liquid in the bowl, drain it or, if you want a “syrupy” fruit filling be sure to increase the amount of cornstarch so it will thicken better.

We loved this tropical spin on a delicious crumble recipe.  Hope you give it a try!

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Tropical Fruit Crumble with Coconut Cream

Ingredients

For the fruit mixture:

• 7-8 C. frozen mixed tropical fruit blend thawed (drain excess liquid)
• 1/4 C. sugar
• 1 Tbls. lemon juice
• 2 Tbls. corn starch

For the crumble:

• 1 C. flour
• 1/4 C. shredded unsweetened coconut
• 1/2 C. coconut palm sugar
• 1/2 C. sliced almonds
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 stick butter softened

For the coconut cream:

• 1 can full fat coconut milk put in refrigerator overnight
• 1 tsp. vanilla
• 1 tbls. sugar

Instructions

• For the fruit: Put frozen fruit in bowl and let defrost completely. If you have a lot of liquid, drain off so it's not too watery when cooked. Toss fruit with sugar, lemon and cornstarch and place in 8X8 square baking dish.
• For the crumble: In separate bowl, combine crumble ingredients. With a pastry cutter, combine until coarse crumbles are formed.
• Sprinkle crumble over fruit. Bake in preheated 350° oven for about 30 minutes, until top is golden brown and bubbly along the edges. Set aside to cool and set up, then top each serving with a dollop of coconut cream.
• Make the coconut cream: Scoop the hardened cream from a can of full fat coconut milk (easiest to set the can in the refrigerator the night before so the cream will harden) into a bowl. Save the coconut water for another use. Add vanilla and sugar. Whip until creamy.

For more delicious recipes I hope you’ll visit my blog at I’m Bored Let’s Go or catch up with me on  Facebook,  Pinterest,  Instagram or Twitter. I’d love for you to follow along!

See you next month!  Judy

Here’s a couple more delicious recipes I think you’ll enjoy:

Coconut Mango Lime Popsicles

Quick and Easy Peach Dessert

Creamy Cheesecake with Berry Sauce

The post Tropical Fruit Crumble with Coconut Cream appeared first on TGIF - This Grandma is Fun.

I’m sure that there are “staples” that you have in your kitchen.  Ingredients and food that you always have on hand; flour, sugar, bread, eggs, milk, etc.

I do that too.  Then there are certain other things that I hate being without.  Whenever I see a case lot sale, I will ALWAYS buy pineapple chunks and mandarin oranges.  I hate being without them!  It seems like I have a lot of recipes in my arsenal that use these ingredients so I usually  have them in stock.

Which works out great when I want to make this Creamy Fruit Salad.  I’ve had this recipe for about 30 years and it is a “staple” in our family.  This dish shows up frequently at our Sunday dinners but doesn’t last for long.  I have tried to substitute the maraschino cherries out for strawberries or fresh raspberries but my family is so used to the cherries, that they complain about making any kind of change.  If you are making this for your littles, they should love the maraschino cherries!

Your family should also love the creamy, tropical tasting sauce.  In my opinion, it really makes this salad!

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Creamy Fruit Salad Recipe

Course Salad

Author Made From Pinterest

Ingredients

• 2 cans of chunk pineapple drained but save the juice
• 3 cans of mandarin oranges drained
• 3 bananas
• 1 small jar of maraschino cherries drained and cut in half
• 1 large 6 oz regular vanilla pudding ( not instant)

Instructions

• Drain the pineapple but save the juice.
• Mix pineapple juice and vanilla pudding together in a medium saucepan.
• Cook over medium heat until thick. Mixture will get clearer.
• Let cool for a few minutes, then with a sheet saran wrap, place over the pudding mixture, pressing it into the mixture all across the top of your sauce pan. Put in refrigerator to chill. The saran wrap should prevent your pudding from getting a "skin".
• When the pudding mixture is chilled, add the drained pineapple, drained mandarin oranges and maraschino cherries.
• Cut your bananas and add to the fruit salad right before serving to avoid the bananas browning.

 I hope this great fruit salad becomes a “staple” in your family too!

This awesome post has been shared with Home Stories A to Z

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It’s July. Hooray for the Red, White and BlueBERRIES! Is there anything better than fresh blueberries? I love handfuls on my morning yogurt, cereal and in smoothies.  There’s never a better time to enjoy a fresh fruit pie than in the summer months. My hubby’s favorite pie- anytime of the year is my Bountiful Blueberry Pie. I wanted to surprise him last week, so I made these cute little Fresh Blueberry Hand Pies.

Who doesn’t love a hand pie? All you have to do is say “hand pie” to get someone’s attention. Try it. I guarantee people will stop what they are doing and listen You know that old saying – The best way to a man’s heart is through his stomach? Absolutely true.

Especially when you’re making his favorite dessert.

I used my all time favorite crust in this pie. If you’ve never made home made crust, this is the one to try. It’s simple and very forgiving. So easy to work with. Here’s a step by step tutorial (for a homemade apple cranberry pie) that will walk you through and show you crust and pie assembly. If you make yourself familiar with crust making now, you’ll be a pro by holiday time!  These hand pies are the perfect way to start out. Read the whole recipe first, and the tips following the recipe. I’ve posted oodles of pie recipes on A Bountiful Kitchen, each one with tips to help you become a master pie baker! Come by and take a look.

Hope to see you soon!

Si from A Bountiful Kitchen

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Fresh Blueberry Hand Pies

Course Dessert

Author Si Foster

Ingredients

• 4 cups or 2 pints fresh blueberries washed and drained
• 1 cup sugar
• 2 tablespoons fresh lemon juice and grated zest from lemon
• 1 teaspoon almond extract optional
• 3 tablespoons Tapioca dry
• sugar for sprinkling on top granulated or raw
• one egg beaten (optional)
• Pie Crust- recipe below

Instructions

• Place 1 cup of fresh berries in a medium saucepan. Bring heat to medium high, add sugar. Smash the blueberries with the back of a large spoon, or a potato masher to break berries. Mix the berries with the sugar, fresh lemon juice, and lemon zest. Cook until all of the berries burst or are smashed and the mixture bubbles a bit, about 5 minutes. Continue to stir during cooking so berries and sugar do not burn. Turn off heat. Add almond extract, dry tapioca and remaining berries to cooked mixture in pan. Mix well. Let sit in pan for about 5-10 minutes while making crust. It is fine to let this sit in pan the entire time you are preparing the pie crust.
• Meanwhile, prepare crust. Follow directions for pie crust recipe.
• Lightly grease two jelly roll or baking sheets.
• Preheat oven to 425 degrees.
• Generously flour clean counter top or surface. Using a round lid ( I used a 6 inch diameter lid) roll out half of the dough to about 1/8 inch thick. Press the lid into the dough to make 3-4 circles.
• Spoon about 1/4 cup of filling into the center of each circle. Fold over the circle to meet the opposite edge and crimp edges firmly to seal. Gently place on baking sheet. Brush with beaten egg wash if desired, cut small slits for steam to escape and sprinkle with sugar. I bake about 4-5 hand pies per baking sheet. Repeat with remaining dough and filling. Bake hand pies for about 15-18 minutes or until golden brown.
• Remove from oven. If some of the sugars from the filling have seeped out, use a spatula and carefully remove the pie from the baking sheet to another surface to cool immediately after finished baking. This will prevent the hand pie from sticking to the surface of the baking sheet as it cools.
• After the pies are cooled, sprinkle with additional sugar.
• Yield: about 8- 6 inch hand pies

Notes

Tips:

-You may use frozen blueberries, if using frozen do not thaw before using.

-Depending on the juiciness of the berries, you may end up with (up to) 1/2 cup of liquid in the pan after cooking the berries. If so, make sure to mix all of the ingredients well in the pan before spooning onto the crust. The sugar will dissolve and the tapioca pearls will settle to the bottom of the mixture, so make sure to get to the bottom of the mixture each time you spoon fruit onto the round of pastry. If you end up having a bit of liquid leftover in the pan, no worries. I used a slotted spoon to remove the fruit from the pan, which worked well because my berries were quite juicy.

-The tapioca will not dissolve completely before baking. You will still be able to see the little specs of tapioca as you spoon out the fruit onto the dough. They will dissolve as they are baked.

-I have dry food storage and used a large white lid from one of my cans for the template to cut out my hand pie crust. You could also overturn a bowl and run a knife edge around the edge of the bowl for a template.

-The best way to store any leftovers is on a plate uncovered in a dry climate. If you are in a humid climate, cover with foil or Saran Wrap. Best eaten the day they are made!

-For tips on making pie crust, read original post on Best Flaky Pie Crust.

For more great recipes from A Bountiful Kitchen, check these out!

Emeril’s Vintage Chocolate Pie for Serious chocolate lovers!

Best Flaky Pie Crust

Perfect Apple Pie with step by step tutorial!

Original Toll House Pie. I mean, really cookie dough and pie crust together?!

Simple Pecan Pie

The post Fresh Blueberry Hand Pies appeared first on TGIF - This Grandma is Fun.

I love the combination of strawberry-orange-banana in my smoothies so I thought I’d turn my favorite smoothie into a popsicle and used a recipe I discovered on Pinterest from Simply Happenstance.

These popsicles are made with strawberries (I used frozen, thawed), a banana, juice from one orange, some vanilla yogurt (I used greek yogurt) and a bit of honey.  Blend it up in a blender, pour into popsicle molds and freeze.  How easy is that? This recipe makes 6 popsicles but my mold makes 10 popsicles.  Couldn’t leave those empty so I blended my morning green smoothie and poured it in the remaining 4 molds.  Yum!  Of course, you could just increase the amount of ingredients and fill up the remaining popsicle molds with more strawberry, orange, banana mixture.

Time to dust off your popsicle mold, or buy one if you don’t have one, so you’ll be ready to make these homemade Strawberry Orange Banana Popsicles for the kids this summer.  A treat you’ll feel good about giving them!

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Strawberry Orange Banana Popsicles

Ingredients

• 1 C. sliced strawberries
• 1 banana
• Juice from 1 orange
• 1/2 C. vanilla yogurt
• Honey optional, to taste

Instructions

• Add strawberries, banana, orange juice and yogurt to blender.
• Blend until smooth. Taste and add honey, if desired, then blend to combine honey.
• Pour mixture into popsicle molds (add the sticks) and freeze for 4 hours or until hardened.

Notes

Recipe from Simply Happenstance

For more delicious recipes I hope you’ll visit my blog at I’m Bored Let’s Go or catch up with me on  Facebook,  Pinterest,  Instagram or Twitter. I’d love for you to follow along!

See you next month!

Judy

P.S.  Here’s a few more of my favorite treats I think you might enjoy:

Cantaloupe & Ice Cream

Strawberry Rhubarb Float

Quick and Easy Peachy Dessert

This awesome post has been shared with Tatertots and Jello and Whipperberry

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For every one of those varieties, there must be at least one delicious recipe.  Fall’s favorite fruit is so versatile that it can be prepared in hundreds of delicious ways.  We’ve found a month’s worth of sweet apple treats and dessert recipes for you to drool over.

Caramel Apple Bar from Craftberry Bush

Apple Pudding Cake with Cinnamon Butter Sauce from The Girl Who Ate Everything

Brown Butter Apple Tart from Brooklyn Supper

Apple Butter Danish Ring from Taste, Love & Nourish

Apple Gingerbread Bars from Sarah’s Cucina Bella

Caramel Apple Crumble Pie from Averie Cooks

Apple Snickerdoodle Cobbler from Baked by Rachel

Mini Apple Pie Cookies from Made From Pinterest

Caramel Apple Upside Down Bread Pudding from Vintage Monday

Apple Stack Cake from Brave Tart

Caramel Apple Cinnamon Rolls from The Recipe Critic

Apple Pie Wontons from Overtime Cook

Individual Cream Cheese Apple Dips from Made From Pinterest

Caramel Apple Brownies from Foodie Crush

Apple Upside Down Biscuits from Cookin’ Canuck

Salted Caramel Apple Cupcakes from Delicious Everyday

Bavarian Apple Torte from Made From Pinterest

Apple Cranberry Cheesecake Pie Bites from Julie’s Eats & Treats

Apple Cobbler Cupcakes with Pumpkin Pie Frosting from Cupcake Project

Caramel Apple Bars from Inside BruCrew Life

Cinnamon Apple Macaroons from Desserts for Breakfast

Apple Pie Fries from Made From Pinterest

Apple Ice Cream Bowls from Dreyer’s

Sweet and Salty Apple Nachos from Wishes and Dishes

Apple Cake with Caramel Glaze from Life In Grace

Stuffed Apple Cinnamon Sticks from The Bitter Side of Sweet

Caramel Stuffed Apple Cider Cookies from Scrambled Henfruit

Colorful Candy Apples from Made From Pinterest

Apple Pie Pizza from Dessert for Two

Dutch Apple Pie with White Chocolate Butter Sauce from Oh Sweet Basil

Yum!  Don’t those look delectable?  We’d love to hear about some of your favorite apple recipes.  Leave us a link to yours in the comment box if you have one you’d like to share with us.  Happy apple picking!

This post has been shared with: Living Well Spending Less

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It is time for BBQ’s, water activities, vacations, fresh fruit and just plain good ole’ summer time fun.  And as you start your summer, I am going to share with you one of my all-time favorite recipes for my sugar cookies.   It is a recipe that I ALWAYS get asked for, sooo….are you ready to make some cookies?  Let’s get cookin’!

Print

Fruit Sugar Cookies

Course Dessert

Author Made From Pinterest

Ingredients

Dough

• 1 cup soft butter
• 8 oz. cream cheese
• 1 1/2 cup sugar
• 1 egg
• 1 tsp vanilla
• 1/2 tsp almond extract
• 3 1/2 cups flour
• 1 teaspoon baking powder

Frosting

• 1 8 oz package of cream cheese softened
• 2/3 cup sugar
• 2 cups whipping cream
• Fruit of your choice. Strawberries blueberries, bananas, kiwi, peaches, etc.

Instructions

• Blend butter and cream cheese. Add sugar and egg. Mix in remaining dry ingredients and blend into the creamed mixture. Chill for 1 hour. Roll out dough on floured surface until 1/4 inches thick (a must!) Cut with desired cookie cutter shape and bake at 375 for 10-12 minutes. For these cookies, I used a round cutter. Let cookies cool.
• In a medium bowl, beat cream cheese until fluffy. Gradually add sugar. Blend well. Beat in whipping cream until soft peaks form. Spread cream mixture on cooled crust. Arrange fruit as desired on top.
• Keep chilled until ready to serve.

Notes

***These cookies are best when they are served soon after they are frosted so they won't get too soggy.

I love the red, white and blue of these Fruit Sugar Cookies.  They are  perfect for all the patriotic barbecues this summer!

If I’m not topping these cookies with fruit, I use a different frosting recipe and the cookies turn out more like this:

Check out the link HERE for the additional frosting recipe!

No matter which version you make, this might just be your new favorite cookie recipe.   I hope you enjoy!

You can also find us on Pinterest │ Facebook │ Twitter │ Instagram │ StumbleUpon │ Hometalk

Looking for some more great cookie recipes?  Check these out! (Click on the photo to be taken to the recipe.)

We’re sharing this post with:

Living Well Spending Less

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With temperatures rising, we’ve been looking for meal ideas that won’t heat up our kitchens during hot summer days.  It’s nice not to have to turn on the oven when the sun’s already baking.  There were plenty of ideas submitted for keeping the menu cool!  Check out these great ideas for Summer Suppers.

Garlic Parmesan Grilled Potato Wedges from This Silly Girl’s Life

Ricotta Stuffed Tomatoes from Walking on Sunshine

Watermelon Salad from Spaceships and Laserbeams

Thai Chop Salad from Caramel Potatoes

Orzo Stuffed Peppers from With a Blast

Healthy Potato Salad from Simply Fresh Dinners

Gourmet Hot Dogs from Kleinworth & Co.

Jicama Citrus Salad from The First Year Blog

Lemon Chicken with Spinach from Life in My Empty Nest

Gazpacho from Memories By The Mile

Thanks again for sharing your projects and recipes with us during Super Saturday #45!  We hope you were as inspired by these featured links as we were.   Please come back  for our next Super Saturday Link Party, starting at 7 P.M. EST on Friday night!  And keep an eye on your social media over the weekend, too.  We like to showcase links that catch our eye during the party via Facebook, Twitter, and Google+.  You might see your link featured there!

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I pinned this beautiful Fruit Pizza from Weddings Illustrated  to share on this blog but was a little leary about making it because I already have a fabulous Fruit Pizza recipe.  You know how there are maybe 3-4 things in your recipe arsenal that whenever you bring it to a function that you will be asked for the recipe?   One of the recipes that I am always asked for is for Lipton Onion Potatoes which actually is being featured over at Bakerette.com today!  Another recipe that I am asked for is my Cream Cheese Cutout Cookies, which you will have to wait for as it will be in an upcoming post!  The third recipe that I am always asked for is for this Fruit Pizza!

Well, when I clicked through to the pin that I had pinned, there was no recipe attached so…. DARN….I am just going to have to use my own recipe.  Woot!

And right now is the perfect time to make this Fruit Pizza because so much of the fruit is available fresh.  Isn’t this gorgeous?

How could you resist this baby?  Plus this is good for you…right?  I mean look at all of the fruit packed on top of this!  Let’s just forget about the whipped cream, cream cheese and cookie crust below it.  We’re supposed to accentuate the positive, aren’t we?  {{wink wink}}

Make sure you try this soon.  Your family will love you for it!  And… I’ll bet that you get asked for the recipe!

Print

Fruit Pizza

Course Dessert

Author madefrompinterest.net

Ingredients

• 1 pkg yellow cake mix
• 2/3 crushed graham crackers
• 1/2 cup nuts - I used pecan
• 1/2 softened butter
• 1 egg
• 1 8 oz package of cream cheese
• 2/3 cup sugar
• 2 cups whipping cream
• Fruit of choice

Instructions

• Heat oven to 350 degrees. In a large bowl, combine the cake mix, cracker crumbs, nuts and butter and mix at a low speed until crumbly. Blend in egg. Press mixture onto an ungreased 12 or 14 inch pizza pan. Bake at 350 for 12-15 or until golden brown. Cool. While cooling, make the filling.
• Filling:
• In a small bowl, beat cream cheese until fluffy. Gradually add sugar. Blend well. Beat in whipping cream until soft peaks form. Spread cream mixture on cooled crust. Arrange fruit as desired on top.
• Keep chilled until ready to serve.

Today’s Link Parties!

Craft-o-Maniac – Mad in Crafts – Artsy Fartsy Mama – Keeping it Simple – DIY Showoff – A Pinch of Joy – I Should Be Mopping the Floor – Flour me with Love – The Plaid and Paisley Kitchen – Lines Across – This Gal Cooks

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