Lime Pie Paletas

I am obsessed with this ice-pops trend! Indulge me...

And then indulge yourself:

Lime Pie Paletas | Dallas-Fort Recipe Database - Lifestyles News for Dallas, Texas - The Dallas Morning News

You can get this recipe and more just like it in this book:

Of course, please let us know your feedback right here in comments.

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Frozen cocktails cool down a hot summer | Nation's Restaurant News

More on the new trend I was telling you about:

Frozen cocktails cool down a hot summer | Nation's Restaurant News

Have you tried to make your own? Have you tried them when you were out? Let us know what you have discovered...

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Introducing Caroline Keller

I would like to introduce this wonderful artist to you.  Following the success of her past releases off of her No Less album, Caroline brings to the table the title track from the album. No Less is full of emotion and is delivered with passion and soulful vocals. The instrumental track is so well executed it takes you right into the studio with the musicians!

Caroline has been busy touring some of the military bases throughout the United States performing for our troops before they are deployed. One can only imagine what our young women and men are going through while they are fighting for our freedom. Caroline’s passion is to give them a few moments of content that can take their minds off of the journey they are preparing for.

No Less is Caroline’s third album release on DLC Records. She has had over 10 number one songs on various charts. Caroline’s tracks have the unmistakable touch of music legend, Buddy Hyatt at the keyboards while also lending his ear to the production work itself. Emmy award winning songwriters, David L Cook and Zack Roberts penned all of the songs contained on the album, while David produced the vocals and musical tracks.

No Less is available through major distribution outlets as well as CD Baby, Amazon and ITunes Music Store.

http://www.cdbaby.com/cd/carolinekeller3

http://www.itunes.com/carolinekeller

 This beautiful video was released today.  Watch and enjoy!

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Frozen Pops

It's always nice to be ahead of the curve, isn't it?


One of my goals here in my StyleBook is to let you in on what I hear is the next "thing."  So, what's the next "thing"?  Considering the title of this post is Frozen Pops...


What are frozen pops?  Besides being the "new cupcake," frozen pops are basically frozen juice or other watery ingredient.  By the way, I love how in the U. K., they are called ice lollies.


So, they are Popsicles...


However, we are way too stylish and creative to be standing around sucking on plastic tubes of brightly-colored sugar water.


Frozen pops are so easy to make and there are many products and books on the market to help you.  The best part is that you get to control the amount of sugar versus real fruit.  Of course, I would be remiss if I didn't tell you that you can also make pops out of cocktails!  Woo hoo!  There is a trick, because as we all remember from middle-school science class, alcohol doesn't freeze.  Some experimentation is required to get the right texture.  Keep the alcohol to about 10% and make sure that there is plenty of watery fruit contained therein.




From the MGM Grand in Las Vegas:

TEQUILA LIME MARGARITA POP

2 gelatin sheets

1½ cups sour mix

½ cup Tequila Gold

¼ teaspoon salt

1 cup bottled water

¼ teaspoon lime juice

Warm gelatin sheets in water, then squeeze excess water out of sheets and set aside.

Heat water and dissolve gelatin sheets in the hot water. In a separate area, mix remaining ingredients. Add gelatin-water mixture, pour into molds and place in freezer for 15 to 20 minutes. Remove, insert sticks into the center of pops and return to freezer for about five hours.

Note: For a strawberry margarita pop, add 1 cup of strawberry puree to the recipe.

-- Recipe from Diego at MGM Grand

For the kiddies:

Ingredients

1 cup blueberries (about 6 ounces)
4 teaspoons sugar
1 cup vanilla or lemon low-fat or whole-milk yogurt
1 cup raspberries (about 6 ounces)

Directions

Puree the blueberries in a blender or food processor until smooth. With a wooden spoon, press the mixture through a fine-mesh strainer into a bowl, extracting as much juice as possible. Discard the solids. Whisk in 2 teaspoons of the sugar and 2 tablespoons of the yogurt until well combined. Spoon the mixture into ice pop molds, dividing it evenly and filling each mold about one-third full. Freeze until set, 30 to 45 minutes. 
Divide 2/3 cup of the yogurt evenly among the molds, placing it on top of the blueberry layer and filling each mold another third of the way full. Freeze until the yogurt layer is set, 30 to 45 minutes. 
Repeat the process used for the blueberries, this time with the raspberries. Carefully spoon the raspberry mixture on top of the yogurt layer, dividing it evenly. Insert sticks. Freeze until firm, at least 4 hours or up to one week. 
4. To release the pops, run hot water over the outside of the molds for a few seconds; gently pull the sticks. Makes 6 pops.

Nutritional Facts Per Serving

Calories: 64, Total fat: 1g, Calories from Fat: 11%, Sodium: 27mg, Cholesterol: 2mg, Fiber: 2g, Carbohydrate: 13g, Protein: 2g

Barbara Mahany, Chicago Tribune

Published in The Dallas Morning News on August 3, 2011

Shopping:

    

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Adirondack Chairs

Summer is winding down.  The good news is that the high heat gives way now to milder evenings and sunsets that come before eight or nine o'clock at night!

One of my favorite ways to take advantage of these late summer nights is relaxing out of doors with family and friends.

In a week or so, evenings will be rushed with homework, getting dinner on the table early and starting bath/bedtime rituals.  To avoid rushes in the morning, we rush to get everything ready the night before.  Then we collapse in front of the TV to catch new episodes of our favorite shows after the summer hiatus.  FYI, The Office starts September 22, with a new "World's Greatest Boss."




So pull up a chair and soak in the sounds of bullfrogs and cicadas.  A new year is upon us!  


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