Eleanor and Veda are whipping up some fun treats! One of the treats we made was Muddy Buddies. Have you tried them frozen? Delicious – perfect snack to take outside and enjoy on a hot summer day!

We played in the kitchen all afternoon – we made Strawberry Cookies, Confetti Sprinkle Cupcakes and Muddy Buddies. More on the cookies and cupcakes later.

We added sprinkles to the Muddy Buddies – of course! Every snack they make needs to have a little pink, yellow, purple or red. Their favorite colors change frequently! You could also use white chocolate instead of dark chocolate, if you would like.

Make individual treat bags for on the go snacks. Snack-sized zip lock bags work great for this. Pop them in the freezer and then you will have instant snacks when you need them.

For the recipe and more photos, click on the link below:

Muddy Buddies

Have a wonderful summer day!

Peach season is here! We have been going to Peter’s Market at Waverly, MO for years to get peaches – so delicious! We buy enough to have peaches to eat and enjoy now and some to freeze for later.

Peaches are such a sweet treat! Scrumptious as a snack – or made into your favorite pie, cobbler or muffin recipe.

To freeze peaches, begin by cleaning the peaches.

With a knife, score a shallow “X” on the bottom of each peach.

Bring water to a boil in a large pot. Blanch the peaches by submerging them in boiling water for about 30-60 seconds. The more ripe the peach, the less time it takes. I found that 30 seconds is about ideal for ripe peaches.

Immediately transfer the peaches to a large bowl of ice water.

Leave the peaches in the ice water for about 1 minute.

Set on paper towel and pat dry.

The skins should slip off easily.

The freshly peeled peaches are so beautiful!

To prevent browning, mix 1 gallon of water with 3000 mg of ascorbic acid. You can use 1 teaspoon of Fruit-Fresh, or crush six 500 mg vitamin C tablets and add to the water. You can also sprinkle 1/2 teaspoon of Fruit-Fresh, per quart, over the fruit just before adding the sugar.

Cut the peaches in half, remove the pit, and slice them into the size you like into the water and ascorbic acid mixture.

When all the peaches have been peeled and treated (I usually prepare about 18 peaches at a time), drain the water.

Place drained peaches in a bowl and measure out 1/2 cup of sugar for each quart of peaches.

Add the sugar to the peaches and gently stir.

Let the fruit stand for 15 minutes, the peaches will begin to make their own juice. While you are waiting, label your freezer bags or containers.

Pack the peaches into freezer bags to within 3-4 inches of the top. Squeeze out the excess air, seal and freeze. If you are using plastic containers, leave about an inch of headspace before freezing.

Wipe off the bags.

Place in the freezer – now you can have tasty peaches all year! Enjoy!!!

This week I got a new cookbook and I love it! It is the Two Peas & Their Pod Cookbook, Favorite Everyday Recipes from Our Family Kitchen by Maria Lichty. She and her husband also have a wonderful blog – so many delicious looking recipes. The blog address is: https://www.twopeasandtheirpod.com/

This recipe was from that cookbook – and it is one of the best salads I have ever eaten! You will want to make it while the peaches and blackberries are still in season. A perfect meal! Enjoy!