Buckaroo Post
April Issue
Continuing Where Ya Headed Interviews
Upcoming Movies
Avengers:Endgame
Penguins
Summer Snacks and Drink Recipes
Olive-Stuffed Celery
- 1 dill pickle spear plus 1 teaspoon juice
- 3 sweet pickles plus 1 teaspoon juice
- 6 pitted ripe olives plus 1 teaspoon juice
- 6 pimiento-stuffed olives plus 1 teaspoon juice
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup Miracle Whip
- 1/4 teaspoon salt
- 1/4 cup finely chopped pecans, toasted
- 6 celery ribs, cut into 2-inch pieces
- Finely chop the pickles and olives; set aside. In a small bowl, beat the cream cheese, Miracle Whip, juices and salt until blended.
- Stir in the pickles, olives and pecans.
- Transfer to a small resealable plastic bag.
- Cut a small hole in the corner of the bag; pipe or stuff into celery sticks. Store in the refrigerator.
This recipe comes from: The Taste of Home
Caprese Bites
- 1 French baguette, cut into 20-25 slices, 1/2 inch thick
- 2 tablespoons of olive oil
- 5 campari (or Roma, plum, etc.) tomatoes, sliced and then each slice cut in half
- About 1/2 cup fresh basil leaves, chopped or cut in half, depending on the size
- 12 ounces fresh mozzarella cheese, sliced into 20-25 thin discs
- Salt and pepper, to taste
- Balsamic glaze for topping, if desired (I found a prepared glaze near the cooking vinegar section of my grocery store)
Instructions:
- Preheat oven to medium broil and position oven rack near top.
- Brush olive oil over tops of bread slices and place onto a large baking pan.
- Place in the oven and broil 2-3 minutes, until the tops of the bread are just starting to turn golden. Remove from oven. Set oven to 400F.
- Place one mozzarella slice, basil leave, and two tomato slices onto top of bread. (See note below)
- Repeat with remaining ingredients until bread slices are prepared.
- Sprinkle salt and pepper over each baguette slice.
- Place into oven and bake for 8-10 minutes, or until cheese is melted.
- Remove from oven and let cool for 5 minutes. Drizzle with balsamic glaze, if desired.
- Serve immediately.
- Enjoy!
NOTES:
Alternatively, you can toast bread and then top with mozzarella cheese and bake until melted. Then, top with basil and tomatoes with cooking, if desired.
Bites are best served immediately.
Caprese bites will keep covered in the refrigerator for up to 2 days.
This recipe came from: Pumpkin n Spice
Watermelon Mint Popsicles
Ingredients:
- 5 cups cubed seedless watermelon
- 1 tbsp fresh mint leaves chopped
- 1 tbsp freshly squeezed lime juice about 1/2 lime
- optional: 1 tbsp. raw honey
Instructions:
Add the cubed watermelon to a blender, followed by chopped fresh mint and lime juice. (If your watermelon isn’t too sweet or you just want to add a little extra sweetness, you could add a tablespoon of raw honey as well, but it’s optional.)
Blend until well pureed.
To remove the bits of watermelon and mint leaves, press the blended mixture through fine mesh sieve or cheesecloth. This will leave you with a smooth, watermelon liquid mixture.
Pour the liquid into popsicle moulds and freeze for an hour in order to solidify enough to add popsicle sticks, then freeze another 3-5 hours to set.
Recipe from: Sweet Pea Chef
Roasted Berry and Honey Yogurt Popsicles
Ingredients:
- 12 ounces (two small containers) small berries, like blueberries and raspberries
- 2 teaspoons sugar (preferably turbinado sugar), optional
- Dash of sea salt
- 2 tablespoons + ¼ cup honey (to taste)
- 2 cups whole Greek yogurt (I used Fage)
- ½ small lemon, juiced
Instructions:
- Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. In a medium bowl, gently toss berries with the sugar, a dash of sea salt and 2 tablespoons honey. Pour the berries onto the prepared baking sheet and arrange the berries in a single layer. Roast for 30 minutes, stirring halfway, or long enough for the berry juices to thicken but not burn (watch the edges in particular).
- While the fruit is roasting, blend together the Greek yogurt and lemon juice in a medium bowl. Mix in honey to taste, until it is barely sweet enough for your liking (keep in mind that the berries will be very sweet). Add more lemon juice if you want tart popsicles.
- Let the berries cool for at least ten minutes, then scrape the berries and all of their juices into the bowl of yogurt. Use a big spoon to gently fold the mixture together (for a marbled effect, do not mix thoroughly).
- Use the spoon to transfer the yogurt blend into the popsicle mold and insert popsicle sticks. Freeze for at least four hours. When you’re ready to pop out the popsicles, run warm water around the outsides of the moulds for about ten seconds and gently remove the popsicles. Enjoy immediately.
Recipe from: Cookie and Kate
https://cookieandkate.com/2012/roasted-berry-and-honey-yogurt-popsicles/