Cherry Pops

This is great for summer or anytime.

I made these without alcohol. For adults, you can add alcohol if desired.

2 - 3 c. pitted sweet cherries
1 tsp. sugar or your favorite sweetener (optional) adjust amount needed
2 - 3 c. water

Rinse, pit cherries and cut in half.

In a saucepan, bring water and sugar to a boil. Mix well to dissolve sugar.  Add cherries. 

Boil cherries for a few minutes.

Reduce heat and set simmer for 15 - 30 min, stirring occasionally.

Turn off stove, cover pan and let cool for 15 - 60 min.

Strain cherries and water through a sieve into a cup.

Pour cherry juice into 6 popsicle mold makers.

Put popsicle molds in freezer 

for a few hours until frozen or overnight.

Serves 4 - 6. 

Honey Butter

This is a great twist for corn on the cob,  popcorn, or anything you want to put butter on.

I've used salted butter but you can use unsalted as well.

2 sticks salted butter
1 - 2  T. honey

Remove butter from refrigerator. 

Let stand for a 1 - 3 minutes to soften.

Remove butter from wrapper and place in bowl. Cut butter into chunks and let it soften to room temperature 1 - 3 hr.

Add desired amount of honey and mix well.

With clean hands place butter on wax or parchment paper.

Roll butter in wrap to form a log. Secure the ends of butter log and place in refrigerator to set for a few hrs.

To serve: remove butter from refrigerator, unwrap butter from wrap, put on a butter dish and slice desired amount. 

Serves 16 (1 T).

Fun In The Sun Vingarette

This is a great recipe for spring for summer salads or any time.

1 c. olive oil

1/4 - 1/2 tsp. vinegar
1 tsp. each:  regular or Dijon mustard, sugar (regular or sugar free)

1/4 tsp. pepper
1/8 tsp. salt (optional)

In a jar combine: olive oil, vinegar, mustard, sugar, salt, pepper.

Shake well for 20 - 30 seconds. Chill until ready to use.

Makes 8 servings or 16 T.