HOT!!! Sugar Free Jello Popsicles, Slow Cooker BBQ Pork, and Barbie Sightings...

So... How's the weather where you are? Yep, it's been stupid hot outside... Let's ~try~ to cool off a little with these super simple Sugar Free Jello Popsicles:@) These are seriously as easy as the title sounds.

I think the slow cooker can be helpful when we're trying to not heat up the kitchen... Simply toss some boneless country ribs into the vessel (large or small batch), sprinkle on some dry herbs, cook, shred, add sauce, and within a few hours BBQ Pork Sandwiches are served:@)

📌My Pinterest Boards here.

And I spotted a couple new Barbie items at the stores. These aren't Barbie dolls, but Barbie theme'd... First is a baseball cap at Dollar Tree. Light denim in color with the great embroidered pink profile. Cute!

And I'm lovin' these remote controlled cars at Walmart. Now your daughter can race her brother, or run it all over the back yard:@) Hot Wheels brand, but far from the little metal cars we are all familiar with. I didn't measure these trucks, but I'm guessing they are about 6-8" long. 

Like this little guy at my bird bath...

🌞Stay cool folks, and

Have a Happy Day:@)

Red, White & Blueberry Frozen Yogurt Shooters or Pops

These Red, White and Blueberry Frozen Yogurt Shooters or Pops are a healthier summer treat and a breeze to make. We like that here at Pig In Mud:@) Start with a red berry yogurt, I had strawberry on-hand. Stir in some blueberries, spoon into molds, freeze-done. Holiday treats don't need to be fancy to be fun folks, and both kids and adults will enjoy these cool, simple, ice cream pops this 4th of July weekend! 

I got about 3 pops per single serving size yogurt using my vintage Tupperware molds.

The most important thing to remember is,

you need to warm the outside up with your hands for the ice cream to slip out of the cup or mold.

The red solo cup shot glasses can be found at Walmart and Dollar Tree.

I had the blue spoons in my stash,

but you can still get pretty silver ones at Dollar Tree in the wedding isle, 

they'd work great too:@)

Red, White and Blueberry Frozen Yogurt Pops

1. Gently stir strawberry fruit on the bottom yogurt to mix, go easy to not break-up the berries.
2. Add a handful of blueberries, either fresh or frozen. Gently stir into yogurt.
3. Optional: Extra small diced fresh strawberries if you have them. I just used the berries in the yogurt.
4. Spoon into shot glasses or ice pop molds.
5. Freeze for 4-6 hours, or overnight is even better.
6. Heat outside with hands, unmold and enjoy!

Snack well and have a happy day:@)

Fruit Pie Filling Crumble - 8x8 Jiffy Fruit Magic

This Jiffy Fruit Magic is a fun retro recipe that only calls for three ingredients, four if you'd like to add nuts. It whips up quickly and is baked in about 45 minutes. This is where my countertop oven comes in handy during the warmer months... The idea is to use a Jiffy yellow cake mix and a 21 oz can of pie filling, any fruit you'd like. Cherry is always good for the summer holidays, and since almonds go well with cherries, I added a handful of sliced almonds. It's a nice sweet treat that can only be made better with a scoop of vanilla ice cream:@)

Jiffy Fruit Magic

1 box Jiffy yellow cake mix

21 oz pie filling, any fruit

1/4 C butter, softened

Up to 1/2 C chopped nuts, optional

1. Spread pie filling into 8x8 ungreased pan.
2. Cut butter into cake mix until crumbly, adding nuts if using.
3. Sprinkle mixture over pie filling.
4. Bake at 350 degrees for 45-50 minutes.

Enjoy a sweet treat and have a happy day:@)

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Pumpkin Spice Ice Pops & Leftover Pumpkin Recipe Round-Up

Even though we're in mid-September the weather is still warm here in Philly, and I know it is in a lot of other areas too. So I thought these four ingredient Pumpkin Spice Ice Pops would be a nice nod to fall while still helping cool us down a bit. Seriously super simple and quite creamy, I also love that if you make the recipe as is, you'll have about 2/3 cup of pumpkin leftover to make another treat too:@) A full batch would fill approximately six pops using my thrift store Tupperware set, please keep in mind all molds are different sizes. This mixture really didn't rise much as it froze, so go ahead and fill it pretty close to the tops of the molds.

Oh and, if you're so inclined... 

I'm thinking subbing a shot or two of alcohol might make a nice adult treat

for tailgating or a fall bonfire too... Just sayin'.

I used the little shot glass solo cups below.

Tip: Freeze tiny appy spoons in the cups for handles.

That way, if someone happens to pull the handle out, they still have a spoon:@)

What to do with some leftover pumpkin?

I have a round-up of 14 ideas HERE... 

And I highly recommend the sheet cake!

Pumpkin Spice Ice Pops-from Food Network Magazine

1 C pumpkin puree

1/2 C sweetened condensed milk

1/2 C half and half

1 tsp pumpkin spice

~Mix well with whisk, pour into popsicle molds, add something for a handle, freeze until set. Warm with hands to unmold and eat.

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Enjoy a sweet treat and have a happy day:@)

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Saturday ReView: One Piece Barbie Tunic Top, No Hems & Frozen Popsicle Treat Round-Up

Here's another super simple Barbie top that only requires one piece of fabric, two little 1" seams (machine stitch or hand sew) and some yarn or ribbon for the tie. We like this type of project:@) This makes a tunic type top, open at the sides. Using pinking shears to help control fraying is the key so we don't have to hem the top. This is a 10 minute project that, while far from haute couture... Would be an easy sleepover or birthday party craft. Have fun embellishing the ties, I added a little accent bead and fringed the ends of the yarn.

What I did:

1. Cut 9" x 3 1/2" rectangle of fabric with pinking shears.
2. Fold in half long ways (4 1/2" x 3 1/2"), then fold in half the other way (4 1/2" x 1 3/4").
3. Measure from fold down the center about 3/4" and make a dot. Measure from cut outer edge towards fold 1" and make a dot. Cut semi-circle for neck opening between the dots.
4. Fold top in half with right side showing (pic below), from the folded shoulder measure down the side 1", sew a little 1" long seam on the outside of the fabric about 1/4" from the edge, backstitching both ends. Do this on both sides.
5. Cut a piece of yarn, bakers twine or ribbon at least 12" long (longer is better, it can be trimmed as desired). Thread it onto a needle and starting a little off from the center front, sew it around the top. This will be in line with where your side seams ended and below the bust line. I made my stitches about 1/4" apart. The idea is to create a tie in the center front that helps gather the shirt and give it a little more shape.
6. Dress doll, tie cute bow-done!

Hindsight being perfect and all...

I should have used black thread and yarn so it would be easier to see, 

but I hope you get the idea.

For clarity...

A pic of the side:

And the back.

As for the slight fraying... 

I think as time goes on, it will add to the look, 

kind of a hippy, easy going 60's-70's look😉

Barbie says it's summer...

Let's pull on a colorful loose fitting top and enjoy the nice weather😎

And speaking of summer... We just went through three days of 93+ degree weather here in Philly, and it's only June folks... I thought a nice Frozen Treat Round-Up might be a good idea:@) All very frugal, and only require a popsicle mold, easily found at the dollar store, Walmart, or, my vintage Tupperware set was $1 at the thrift store. Editorial note: I'm fond of this shape and the individual molds, it seems easier to wrap your hands around to help warm up the mold so it releases the popsicle. 

Frozen Jello Pops, No Sugar Option  ~  Frozen Yogurt Pops  ~  Frozen Watermelon Pops

and Homemade Fudgesicles

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Stay cool and have a happy weekend:@)

Macintosh Apple Pie Jam

If you're looking for a great little gift to make now and tuck away for Thanksgiving or Christmas giving (it's coming folks... just sayin'), you can't go wrong with this amazing Macintosh Apple Pie Jam. Especially now while apples are on sale. It's sweet and cinnamon-y and perfect with so many things (besides just a spoon:@) I've added the dip label, yep, go ahead and pour this over some cream cheese and serve with crackers. Or, spoon some over vanilla ice cream. How about on French toast or serving over pork chops... As you can see, this jam is very versatile and good for both sweet and savory uses. 

Jam is so much easier than making jelly, just add everything to the pot, 

bring to a boil, then process for 10 minutes in a water bath. 

Do you add more spices to your apple pie? Go ahead and add them to the jam too!

There are lots of recipes out there folks, I'll just share mine using Macintosh which are softer apples that cook down.

Tip: Save your peanut butter lids, most 18 oz jars fit regular canning jars. 

Some brands even use red which is great for the holidays. Gently screw them on over the canning lid for gifting. 

This way once folks pop the lids off, they can store the jar in the fridge with out the metal canning rings getting rusty.

Macintosh Apple Pie Jam-what I did... made seven 8 oz jelly jars.

3 lbs whole Macintosh apples, peeled, cored and approx 1/4" diced-Macintosh goes on sale often here

juice from 1/4 large lemon

1 1/4 tsp cinnamon

1 C water

1 box dry pectin

3 1/2 C sugar, can add up to 5 C but we find 3 1/2 plenty sweet

1. Bring canning pot of water to a boil.
2. Combine apples, lemon juice, cinnamon, water and pectin in 6 quart pot. Cook over medium/high heat until mixture comes to a full rolling boil (can't be stirred down). Stirring occasionally.
3. Add sugar and bring to another full rolling boil, stirring constantly. Cook for 1 minute after rolling boil.
4. Remove from heat, skim foam from top. 
5. Fill sterilized jars to within 1/4" headspace. Wipe jar rims clean, add lids and rings, finger tighten.
6. Boil in water bath canner for 10 minutes.
7. Remove from water, place on folded towels, count the lid pings and love life:@) If a jar happens to not seal, store in fridge and enjoy it first.

Gift well and have a happy day:@)

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Frozen Jello Popsicles -Sugar Free (or not)

Ever find yourself with a few extra boxes of Jello??? (Thanks Ma:@) We've just started seeing nice warm weather here in Philly and were treated to a spectacular weekend! I thought it would be fun to mix up some Sugar Free Frozen Jello Popsicles. And of course you could use regular Jello too. Most of us have a set of molds in a closet or drawer, or you can get them anywhere, Walmart, Dollar Tree and mine are Tupperware, $1 from the thrift store. Nothing ground breaking here folks, just wanted to toss the idea out there, I love that's it's sugar free and good for low carb too.

What I like about this most is the texture of the pops, they aren't rock hard...

If you're from Philly you might be familiar with the top of water ice that stays kinda clear, syrupy and crystal like?

Yea, that:@)

 As a point of reference, a four serving size filled my six Tupperware set with a tad leftover.

Frozen Jello Popsicles
1. Any flavor or size of Jello you'd like.
2. Prepare per package directions.
3. Pour into molds and freeze until completely frozen through.

Enjoy a popsicle and have a happy day:@)

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Frozen Watermelon Pops

On today's episode of Frugal Living-squeeze that penny til it squeals...
When I was a kid I used to live on watermelon in the summer! Anyone remember the huge long oval ones? The first thing I'd do is cut end off creating a bowl and just scoop the sweet, cold watermelon out with a spoon:@) These days, I mostly only find the round seedless ones and while they are a little more manageable I can still end up with more watermelon than I can eat. Ma suggested making pops out of it and I love that idea for preventing waste. You can pick the molds up anywhere (my Tupperware set was $1 at a thrift store), a few spins in a food processor and a few hours in the freezer... Wa-la!

These are a nice cold all natural snack on a hot day...

But if you'd like, you can add a little sugar or your favorite sweetener and turn them into a sweeter treat-

you know your crowd:@)

Eat well and have a happy day:@)

Rhubarb Crisp

Every once in a while I just don't feel like making a pie, yep, I just don't. But I didn't want to let fresh rhubarb season pass us by without whipping up a little something and this Rhubarb Crisp was very good! And easy, did I mention easy:@) You can mix in some strawberries or apples or raisins if you'd like, I added an apple. We all really enjoyed this dessert but I will probably add more fruit the next time, at least 1-2 more cups.

Don't hesitate to make this very tasty seasonal treat folks, and if you happen to have some vanilla ice cream in the freezer... 

Well, that would be a beautiful thing too:@)

Rhubarb Crisp-from Taste of Home, originally from Quaker Oats
3/4 C sugar
3 Tbslp cornstarch
3 C sliced rhubarb
2 C sliced apples or strawberries
1 C quick cooking or old fashioned oats
1/2 C brown sugar, packed
1/2 C butter, melted
1/3 C A/P flour
1 tsp cinnamon
vanilla ice cream-optional

1. Mix sugar and cornstarch in large bowl. Add fruit and gently mix well.
2. Spoon into 8x8 baking dish. 
3. Mix oatmeal, brown sugar, butter, flour and cinnamon in small bowl, should resemble coarse crumbs. Sprinkle over fruit.
4. Bake at 350 for 45 minutes or until bubbly and fruit is tender.
5. Serve warm with ice cream if desired.

Have a happy day:@)

Chocolate Sherbet-A diabetic friendly recipe

During a conversation the other day I found myself saying "if I had to choose between ice cream and water ice, I'd choose water ice". That surprised me as I never really put any thought into it before... But I will say I've had plenty of sherbet in my day too and just had to try this Chocolate Sherbet from Every Day Diabetic Recipes, it did not disappoint! The flavor is great. The only thing I did differently was to dissolve and cool the sugar/cocoa, mix everything and pour it into my ice cream maker-too easy:@) Update: I made this in the morning and it did freeze pretty solid by the time I got home from work. While I can chip it out of the bowl it isn't scoopable. So if you aren't eating it in a few hours I recommend following their directions.

Nice and chocolaty, plenty sweet and a tasty cold treat-don't hesitate to try this folks!

Note: This is just a quick pic after it's been in the freezer for an hour, I'll post an update on the consistency after work today.

Chocoholic's Sherbet-from everydaydiabeticrecipes.com
3/4 C sugar
1/2 C unsweetened cocoa powder
1/2 C hot water
2 C 1% milk-I had whole milk
1/4 C cold water

1. Combine sugar and cocoa in small sauce pan over low heat. Stir in hot water, mix until sugar dissolves. Remove from heat and allow to cool for a bit. (At this point I just mixed the rest and poured it into my ice cream maker.)
2. Stir in milk. Pour into a 9x13" glass baking dish, cover and freeze for 4-6 hours or until hardened.
3. Break up the frozen mixture and place in blender or food processor with metal blade and add cold water. Process until smooth and light colored. 
4. Pour into airtight freezer container and freeze for at least 2 hours or until set. 

Stay cool and have a happy day:@)

A Dedicated Baking and Sweets Spatula

It's not a bad idea to have a dedicated baking and sweets spatula, especially if you cook with a lot of big bold flavors and spices. Onion, garlic, hot sauce, cumin and curry come immediately to mind, and I use them all often. They say silicone doesn't retain flavors and smells... but anyone with a silicone gasket on their pressure cooker might dispute that. I picked this cutie up at Walmart, now there's no question which one to use for baking:@)

Words to live by!

Have a happy day:@)

Rhubarb Jam Using Strawberry Jello

It's rhubarb season here in the mid-Atlantic states and once again this year my plant is hearty and healthy! I wanted to try something new and decided this Rhubarb Jam Using Strawberry Jello sounded good, and it was! From a quick Google I see folks have been making some variation of this jam for as long as Jello has been around... It's also easy to make different flavor combinations by simply changing up the Jello, a batch of raspberry or orange seem to be very popular. This is an extremely tasty jam and if you bump up the amount of rhubarb (as I did), you can really taste it.

Most recipes call for diced rhubarb but don't mention the size to aim for, I suggest about 1/4" across the "strings" and no wider than 1/2", so I'll cut the big stems into 4-6 pieces lengthwise if needed. Two other tips: I crushed the rhubarb with a potato masher as it cooked and stired the Jello in with a whisk.

Sounds like we have choices about how to can this... You can simply cool and store in the fridge (freezer for long term storage) or process in a water bath for 10 minutes. Since I knew my jars would be going home with the kids tomorrow I did what a lot of other bloggy buddies do and simply turned the filled jars upside down for about 5 minutes, then turned them upright, every one of them "pinged" and sealed... Sssshhhhh-don't tell the Food Police:@)

I started with two very similar recipes, one from Kraft and the other from Allrecipes, then made my own changes based upon the reviews. I think you'll like this if you try it folks.

Rhubarb Jam Using Strawberry Jello-makes approx 4 1/2 half pint jars
6 C rhubarb, diced about 1/4-1/2"
2 C sugar
1 four serving size package of Strawberry Jello

1. Place rhubarb in large heavy bottomed pot, stir in sugar and let sit for 30-45 minutes, this will produce some liquid.
2. Heat to a boil, reduce to simmer and cook for about 13 minutes, or until the rhubarb is tender.
3. Remove from heat and immediately stir in the Jello, stir until dissolved.
4. Ladle into sterilized jars, wipe rims, apply lids and bands. Store as desired from above.

Preserve a little bit of spring and have a happy day:@)

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Frozen Yogurt

I wanted to remind everyone that Frozen Yogurt makes a great healthy snack (for all ages), and it's always fun to use the Tupperware pop makers I found for $1 at the thrift store:@) One 6oz container of yogurt fills two molds with maybe a nice spoonful left over for an immediate treat. When I was younger I ate a lot of yogurt but seem to have lost my interest over the years... This is a great way to bring more of it back into my diet. I keep a few extra containers of yogurt in the fridge and as I empty two molds, start re-freezing some more.

I really like the smaller size of these pops, they do truly feel like a snack instead of a light lunch!
And it's fun to have a few different flavors to choose from...

Stay cool, eat well and have a happy day:@)

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Gatorade Ice Pops

No flashy recipe here today folks, Earl simply wanted to post a Public Service Reminder... 

um... thank you Earl. 

I think what he really wanted to say was, let's try to stay as cool and hydrated as we can and Gatorade freezes very well. Don't hesitate to fill ice pop molds with a favorite flavor and enjoy a cold treat!

Have a happy day:@)

Ice Cream Anyone???

No I'm not pigging out,

just trying to cool my snout.

The sun is high and brightly seen,

a perfect day for Vanilla Bean.

I gave my order and paid,

to enjoy a scoop in the shade!

I saw this pic on seriouseats.com and loved it!

If you too have the craving...

Here are a couple easy homemade ice cream recipes I've made: Pina Colada and Mocha Latte
and if you're feeling adventurous... Daylily Ice Cream. 

Have a happy day:@)

Cranberry Topping for Cheesecake

This cranberry topping is full of seasonal flavors, orange, cinnamon, nuts and of course cranberries. I think any crust would be good, graham cracker, pastry or shortbread, homemade or store bought. I used the Small Cheesecake recipe here (minus the sour cream layer) and a store bought graham cracker crust. This recipe as written filled the pie to the top. Make your favorite cheesecake and decorate it with this colorful holiday topping!

The topping can be made a day or two in advance and gets thicker after it's chilled. If you're making a large cheesecake or a couple smaller ones use the whole bag and just double the recipe. Leftover topping would be great with ice cream or with turkey, chicken or pork (basically anything you'd eat cranberry sauce with).

Cranberry Topping for Cheesecake
1 1/2 C fresh or frozen cranberries, picked through and rinsed
Juice of one orange
1/4 + 1/8 C sugar
1/4 tsp cinnamon-more if you'd like
1/4 + 1/8 C chopped nuts-your choice walnuts or pecans

1. Place everything except nuts in pot, bring to boil, reduce to simmer and cook until the berries pop.
2. Add nuts and remove from heat. Let cool and top cheesecake.

Tip: When cranberries pop the red color can splatter and stain things. I like to use a potato masher and try to pop them under the liquid.

Have a happy day:@)

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Homemade Fudgesicles

I am determined to use my $1 thrift store Tupperware treat makers this summer, first on the list was Fudgesicles! My "boys" (they're almost 30) thought they were good! Not quite as creamy as the ones from the store, but not rock hard either. Also only calls for 4 pantry ingredients, ya gotta love that.

Oh, and if my son's t-shirt is any indicator, 

you may want to serve these outside with the hose handy-just sayin:@)

Homemade Fudgesicles-as seen all over the internet

3/8 C sugar

1 1/2 Tblsp A/P flour

1 1/2 Tblsp cocoa powder

2 C milk

1. Add sugar, flour and cocoa to small sauce pan, whisk to combine.
2. Slowly add milk, mix in over medium heat.
3. Heat until mixture thickens slightly, 2-4 minutes, stirring constantly. 
4. Remove from heat and pour into something with a spout that will make filling the forms easier.
5. Freeze and eat!

Notes:

• It never thickened up for me (and this is a common comment from others as well), I just heated it until the sugar dissolved and used it.
• This recipe would easily make twelve of the Tupperware sized popsicles.
• I think it's a great treat for the kids, not gourmet but a whole food that's nice and cold on a hot day. Don't hesitate to try this one folks!

I had to chuckle, my son asked "are you really supposed to fit two fingers in that hole?".
I said "if you're four years old, yes":@)

Enjoy a popsicle and have a happy day!

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Daylily Ice Cream

As soon as I started thinking about the Ice Cream Socials I knew I wanted to try this! I had just received an issue of Urban Farm Magazine and it had a recipe for Daylily Ice Cream in it. While I didn't make theirs I did use it as inspiration and I'll list both recipes.

Common daylilies are edible, 

I spent some time researching it and decided to remove the stamen because one article said to.

Daylily Ice Cream (my version)
2 C Half and Half
1/2 C 2% milk
2/3 C sugar
2 egg yolks (leave out if you don't want to use them)
1 tsp vanilla
1/4 tsp orange extract
15 day lillies (mix of flowers and buds)

1. Add all to a blender, mix well.
2. Chill for one hour.
3. Add to ice cream maker, following directions.

Notes:

• Tastes like Creamsicle Ice Cream to me!
• It's very pretty with the flecks of color in it.
• Sub some heavy cream for part of the half and half or milk if you'd like.
• Am I suggesting you run out and pick your flowers to make ice cream? Na, this is just something fun and different to try if you'd like to. 

Have a happy day:@)

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Pina Colada Ice Cream!

Happy weekend everyone! All I can say is, don't let summer end without making this wonderful grown-up ice cream! Creamy luscious coconut milk, bits of pineapple and rum~

Add an Adirondack chair and a special friend~life is good!

Hope you love it if you try it:@)

Pina Colada Ice Cream

2/3 C sugar
One (13.5 oz) can of coconut milk
Enough Half and Half to equal 2 1/3 C liquid
3 egg yolks
3 Tblsp dark rum
One small can crushed pineapple, squeezed and drained well

In a bowl add sugar, pour coconut milk into a measuring cup (you'll get about 1 2/3 cups of it) finish filling the cup with Half and Half until you get 2 1/3 cups of liquid. Add rum. Beat yolks, add to the rest and mix well. Chill for one hour.
Process in your ice cream maker, add the well drained pineapple in the last 5 minutes.
Freeze till desired consistency and enjoy!

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Mocha Latte Ice Cream!

Hi everyone! First, I'd like to announce the winner of the milk glass basket give-away, it's:

BJ of Sweet Nothings!

I'd like to thank everyone that entered! This is neat because BJ was the first person to sign up to follow my blog. She was also kind enough to reach out and try help me learn about adding buttons to my blog.
Congrats BJ, I'll e-mail you for your address and get it in the mail to you this week.



Now for some ice cream! I had to chuckle as I wrote the title for this post, I've never had a Mocha Latte in my life, but thought it sounded so much more poetic than Chocolate and Coffee Ice Cream! I needed a little pick-me-up and it's too hot for a cup of coffee so I broke out my Ice Cream Maker.

In an effort to save a few calories, I used half and half and 2% milk.

Hope you love it if you try it!

Mocha Latte Ice Cream
2/3 C sugar
1/3 C cocoa powder
1 Tblsp instant Espresso
3 eggs yolks
2 C Half and Half
1/3 C milk

Mix sugar, cocoa and coffee.
Add all the rest and mix well, I used a hand held beater.
Chill one hour.
Add to your ice cream maker and prepare to smile!!!

Note to self: What did I learn from this post... it's hard to get a picture of ice cream, and there's a reason every food photo in BHG magazine is on white dishes!

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