Start-to-Finish: 20 minutes + 4 hours freezing
3 kiwi fruit
1 1/4 cup of limeade
1 tablespoon of honey
8 (3-oz) paper cups
1. Place plastic frogs upside-down in the bottom of the cups.
2. Fill the cups in with a small amount of water, just to cover the body of the frog (it doesn’t need to completely cover the frogs, when it freezes you really only need to see the top of the frog to get the effect we are trying to achieve)
3. Place cups into a Pyrex baking dish and freeze for 10 minutes, or until water has frozen
4. Meanwhile, peel and cut 2 kiwi fruits into chunks.
5. Blend the fruit chunks with limeade and honey until the mixture is somewhat smooth.
6. Remove the frozen frogs from the freezer.
7. Slice the last kiwi fruit into eight thin pieces and place them over the bottom of the frozen frogs in the cups (when you flip the Popsicle over it should look like the frogs are resting on kiwi lily pads).
8. Pour the blended mixture into the cups.
9. Place the cups back in the Pyrex baking dish and cover them with foil.
10. Insert a popsicle stick through the foil and into each cup (the foil will hold the sticks in place).
11. Freeze the pops until solid, about 4 hours.
12. When you’re ready to remove the pops from their molds, you can loosen them by briefly dipping the bottoms of the cups in warm water.
Chips and dip is a classic snacky food. This chili con queso recipe is one of my favorites from childhood. My grandma used to make this recipe when her grandkids would come to visit. With only two ingredients and virtually no prep this is one your children will be able to make themselves as soon as they can use the microwave. The orangy-brown coloring of the dip is an added Halloween bonus.
Start-to-Finish: 30 minutes
1 (30 count) pkg corn tortillas
Chili con queso:
1 (8-oz) pkg cream cheese
1 (16-oz) can chili (with or without beans; whatever your preference)
1. In a medium, microwave-safe bowl mix cream cheese and chili.
2. Microwave on high for 5 minutes stirring every minute until the cheese is melted and the mixture is smooth.
3. Set aside chili con queso dip.
4. Using a cookie cutter, cut out corn tortillas into the shapes of bones (I was able to get two bones from each tortilla shell).
5. Heat vegetable oil in a fry pan over medium-high heat until popping.
6. Fry tortilla cut-outs for 2 minutes a side, or until crispy and browned.
7. Serve chips with chili con queso dip.
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