Summertime treats can 
make great childhood memories

It’s time to celebrate the official start of summer by making some tasty memories that the children in your life will remember forever

Here are some that our kids, grandkids and their friends remember. I’ll bet a dollar to a Popsicle that you’ll enjoy them, too.

Maybe these will motivate you and yours to create your own “Kool/Cool” ideas.


Melon slush: In a blender, process one 10-ounce can of frozen non-alcoholic margarita mix, 3 cups cubed seedless watermelon, cantaloupe or other melons and 2 cups frozen cubed seeded watermelon or ice cubes.

Pour into chilled glasses and garnish with fresh mint leaves. Big, little, young and older kids love this.

Ice cream treat: Cantaloupe or watermelon or other melon cubes blended with ice cream (low-fat of course) is very good. You can also blend with frozen milk cubes makes for a thick shake.

Frozen cherries/other fruit: Dip sweet cherries, holding by the stem, into melted semi-sweet or milk chocolate. Cool on parchment or waxed paper. Warn guests about the pits! Remind kids the pits are still there! Other fruits are yummy also.

Frozen fruit pops: Someone gave me this idea a long time ago. Place chunks of fruit (melon, bananas, peaches, mangoes, pineapple, grapes, pitted cherries) on Popsicle sticks. Set fruit sticks in small Dixie cups, fill with juice and freeze.

Yogurt pops: Blend 1 cup favorite yogurt (lowfat, low sugar, if possible), 1 cup of fresh or frozen fruit, a bit of honey — for vanilla yogurt add 1/4 teaspoon vanilla. Freeze in pop molds or small paper cups.

OR here’s another idea: Push Popsicle sticks through the tops of small containers of yogurt, turn upside down and freeze. Tear container off and you have a yogurt pop. You also can just freeze single serving whipped yogurts, slightly thaw and eat.

Pudding pops: Mix packages of instant pudding according to directions, then let the kids make their own pudding pops by filling paper cups with their preferred pudding combinations, place Popsicle sticks in the middle of the cups and freeze.

Fruit and dips: Cut up summertime fruits, arrange on a platter with colorful, long toothpicks and serve with small bowls of various flavored yogurts.

Frozen banana: Cut a peeled banana in half, position each half on a Popsicle stick and freeze for 1/2 hour. Dip in melted dark or milk chocolate, roll in cut up dried fruits, crushed nuts, coconut or whatever and freeze.

Real lemonade from lemons: My granddaughter wondered how people made lemonade out of real lemons. That was an easy memory.

Peanut Butter Honey Play Dough


Combine ingredients in large bowl; mix thoroughly until “dough” begins to come together. Do not over mix. If desired, add a few drops of food coloring to dough and mix. Store dough in an airtight container at room temperature for up to one week.

Yield: about 1 pound.

1 cup peanut butter

3 cups powdered sugar

1/3 cup honey

11/2 teaspoon vanilla extract

Food coloring, optional


Honey Berry Waffle Sandwich


1 1/2 cups fresh berries, divided*

1 tablespoon butter

1/3 cup honey

8 frozen waffles, toasted (I like whole wheat waffles)

Puree 1/2 cup berries in a blender or food processor; set aside. In a small saucepan over medium heat, melt butter. Add honey, bring to boil; simmer 2–3 minutes, and add berry puree. Simmer 2–3 minutes more until syrup thickens slightly. Set honey syrup aside, keep warm. Place two waffles on plate. Top one waffle with 1/4 cup fresh berries. Drizzle with 1/4 of syrup and top sandwich with remaining waffle. *Raspberries, strawberries, blueberries work well.

Dixie note: This waffle sandwich is perfect for a kids’ “summer sleep over” breakfast. Serve them with 100 percent, no sugar added frozen orange juice whipped up with water or half water and half ice cubes per directions, until frothy. Serve in fancy glasses topped with a sweet cherry on stem.


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