{Guest Post} In the Kitchen: White Grape Popsicles

The Original “Momma Meg,” my mother, agreed to do a couple of guest posts for me this week while Olivia, Dan and I are visiting/vacationing in sunny Southern California! Look for a few posts later this week, wonderful tips and tricks from the mom that taught me everything I know.

The Original “Momma Meg” and her Terra Bella

Well, they say that imitation is the purest form of flattery so I suppose I am hugely flattered and proud as I can be that my little girl (aka Momma Meg) is just a chip off the old block. So, as the original (aka “old”) Momma Meg, I am happy to be pinch hitting for my eldest-daughter-turned-blogger on today’s edition of Meg’s Milieu! Here’s my two cents…

Homemade popsicles were a summer staple in our house when the kids were young but you certainly don’t have to be a kid to enjoy them! Megan arrived with baby Olivia and in getting together all the necessary equipment, accoutrements, and accessories essential to having a baby in the house, I ran across the old set of Tupperware popscicle pieces.

Tupperware Brand Mickey Mouse Popsicle Molds Here $30

Martha Stewart Star Popsicle Molds Similar Here $13

In a cupboard for probably 10 years, the Ice Tups reminded me of long hot summer afternoons and what an easy, economical treat this was. White grape juice and pineapple/coconut were my kids favorites and to update it a bit, I made a batch this afternoon with fresh green grapes cut up inside. (Even without the popscicle piece of it, frozen green grapes are a delightful summer treat and I’m not a huge fan of grapes otherwise! But they melt REALLY fast and defrosted frozen grapes are not a pretty picture, so take out only what you intend to eat in one sitting!) Anyway, not necessarily a “recipe” but here’s the “how to”~

White Grape Popsicles

Prepare Welch’s White Grape Juice (If using frozen, dilute 2 parts juice concentrate to 1 part water for a little sweeter treat) in a pourable container like a 2-cup measuring cup with a pour spout. (I think frozen concentrate is preferable, but I did have a hard time finding it in my store recently. If not, the plastic bottle variety will work fine but pour it into the measuring cup for easy filling.) Cut up 5-6 grapes in quarters and put in the ice tup. Carefully fill with juice, add the stick top and freeze in the tray.

For variety, cut up tiny pieces of watermelon in watermelon juice or a little flaked coconut in pineapple/coconut for a Pina Colada tropical treat. Happy summer. Happy cold treats. Happy to have Megan and Olivia here…Gramma G

Featured Image Here

In the Kitchen: Fourth of July

It never really hits me that summer has arrived until the 4th of July. I find myself saying “I’m not ready for summer as it gets warmer and warmer… then BAM! Summer is here; full effect. 100 degree + temps, mosquitos, and outrageous electricity bills. Summer is NOT my favorite part of living in the great state of Texas but somehow I’ve survived it. Wanted to share a few of my favorite summer-time recipes. Keep Cool + Stay Happy!

Gazpacho Soup

Serves 6

(From the Kitchen of Mary Lou McElyea… respectfully altered by Me)

Gazpacho Soup

1 “Family-Size” Can Campbell’s Tomato Soup

1 “Family-Size” Can Water

1 12oz Can of V8

6 Tbsp Olive Oil

4 Tbsp Red Wine Vinegar

2 tsp Minced Garlic

1/2 tsp or more Cayenne Pepper

1 Large Cucumber, Chopped

1 Red Bell Pepper, Chopped

1 Orange/Yellow Bell Pepper, Chopped

3 Stalks of Celery, Chopped

2-3 Large Tomatoes, Chopped

2T Green Onions, Chopped

2-3 Avocados

1/2 Cup Sliced Black Olives


Mix liquid ingredients.

Add cayenne and garlic.

Add vegetables, stir well and chill for at least 4 hours.

Notes: Veggies should all be chopped at roughly the same size and on the small side… you want to be able to get a variety with each bite. Also – Keeps in the fridge for about a week. I usually add the avocado one bowl at a time if I’m just making a batch to have in the fridge.

Like a liquid salad, this is the perfect summer-time lunch paired with a chicken salad sandwich or bagel chips for dipping.



Peach Cobbler

Serves 8

Peach Cobbler

Combine and Toss together:

8 Cups Peaches (ripe, peeled and sliced)

1/2 Cup Sugar

1/2 Cup Light Brown Sugar

2 t. Lemon Juice

1 T. Vanilla Extract

1 t. Cinnamon

Pinch of Salt


1 Cup Flour

3/4 Cup Sweetened Coconut

3/4 Cup Sugar

3/4 Cup Coarsely Chopped Pecans

1/2 t. Baking Powder

1/4 t. Salt

1/2 Cup. (One Stick) Butter, cold, cubed

1 Egg (beaten)

In a separate bowl, combine dry ingredients, coconut & pecans. Use pastry cutter or two knives to cut in the butter. Should look like peas & sand when combined. Mix in one beaten egg. Mixture will be quiet gooshy. Put peaches in a 2 qt baking dish, add topping in small blobs on top.

Bake at 375 degrees for 45 minutes.

(Note: Good idea to place a cookie sheet on the rack below to catch the bubbly goodness that you don’t want to be cleaning off the bottom of your oven.)

Serve with Vanilla Ice Cream.

Featured Image From Here