"KING OF ROCK" FROZEN PUDDING POPS

2 cups cold milk
1 package instant banana pudding mix
1 1/2 tsp warm peanut butter

Pour the cold milk into a large bowl; whisk the pudding mix into the cold milk until dissolved, about 2 minutes.  Allow to rest until nearly set, 4-5 minutes.

Mash the peanut butter into the pudding; stir to distribute the peanut butter evenly throughout the mixture.  Spoon the mixture into the popsicle moulds, tapping the mould on a hard surface to allow any air bubbles to escape.  Store in freezer until completely frozen solid, 5 hours to overnight.  Running warm water over the outside of the mould will make it easier to remove the pops.

FRESH FRUIT & YOGURT POPS

2 cups fresh blueberries, raspberries, strawberries and sliced bananas, mixed
2 cups plain or vanilla yogurt
1/4 cup white sugar
8 small paper cups
8 popsicle sticks

1.	Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired.
2.	Fill paper cups 3/4 full with fruit mixture. Cover the top of each cup with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup.
3.	Place the cups in the freezer for at least 5 hours. To serve, remove foil and peel off the paper cup.

PEANUT BUTTER PUDDING POPS

1 1/2 cups whole milk

3 tablespoons white sugar

2 tablespoons cornstarch

1 pinch salt

1 teaspoon vanilla extract

3/4 cup peanut butter

In a saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Add 1/4 cup of the hot milk to the cornstarch mixture, then whisk well until all the liquid is incorporated and there are no lumps. Pour the cornstarch mixture into the milk, whisking to combine. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon, about 8 to 10 minutes. Do not boil. Remove from heat, stir in vanilla extract and peanut butter.

Pour the pudding into the pop molds to within 1/4 of the top, leaving room for the pudding to expand. Place the tops on the mold and freeze until frozen solid, about 4 hours. To remove from molds, run under hot water to slightly melt the side of the pudding pop, then twist the stem top and remove.

Cook's Note: If you really want to fatten up a skinny kid, make up a batch of vanilla Carnation Instant Breakfast (milk with the powder), then use that in place of the plain milk. Wow! Talk about rich taste and high calories!

www.allrecipes.com

CITRUS ORANGE POPS

 1/2 cup grapefruit juice

 1 cup orange juice

 1/4 cup water

 2 tablespoons lemon juice

 2 tablespoons white sugar

 1 (8 ounce) container vanilla yogurt

 1/2 cup chopped strawberries

 Place the grapefruit juice, orange juice, water, lemon juice, and sugar in a saucepan over medium heat, and bring to a boil. Cook, stirring, until the sugar has dissolved, about 5 minutes. Remove from heat, and chill the mixture in the freezer until very cold, about 10 minutes.

Mix the vanilla yogurt with the strawberries, and chill.

 Spoon a little of the cold juice mixture into 6 ice pop molds, using about 1 1/2 tablespoon of mixture for each mold. Place the molds into the freezer until the juice freezes, 30 minutes to 1 hour. Spoon about 1 tablespoon of the cold strawberry yogurt into each ice pop, and top each pop with the remaining citrus juice mixture. Freeze until fully hardened, 1 to 1 1/2 hours.

www.allrecipes.com

HOMEMADE CHEWY GRANOLA BARS

1/2 cup packed brown sugar
1/3 cup peanut butter
1/4 cup corn syrup
1/4 cup butter, melted
1 tsp vanilla extract
1 1/2 cups quick-cooking oats
1/4 cup sunflower kernels
1/4 cup raisins
1 Tbsp sesame seeds
1/2 cup semisweet chocolate chips
1/4 cup shredded coconut

In a small mixing bowl, combine all ingredients.
Press into an 8" square baking dish coated with nonstick cooking spray.  Bake at 350F for 15-20 minutes or until set and edges are browned.  Cool completely on a wire rack.  Cut into bars.

Original recipe from www.allrecipes.com