Detox Ice Pops

Did you over indulge during Memorial Day weekend and now feel like you need to get back on track? Here is an easy way to cool off this summer while enjoying a refreshing and healthy Detox Ice Pop. You may already drink detox waters to help rid your body of all of the extra water, bloating and impurities – now here is a way to enjoy the same benefit in popsicle form!

What you’ll need to get your detox on!

  • Mojito Mint leaves, washed
  • Fresh cucumber, peeled and sliced
  • Meyer Lemon, sliced
  • Water

Detox Ice Pops Ingredients - Double Knotted Apron

Add a slice of lemon, cucumber and mint leaves to each popsicle tray and then add water. Let chill in refrigerator overnight to infuse flavors. Freeze the next morning and then enjoy!

You can adjust the amount of flavor by adding to or taking away as much as needed. If you aren’t a ‘water drinker’ then another great way to help add a little flavor to these ice pops is by adding water flavor infuser liquids or powders. Just be sure to check the sugar intake in the infuser to keep from detracting from what your goal is with the Detox Ice Pops.

Detox Ice Pops - Double Knotted Apron

Enjoy and stay cool!



Memorial Day Munchies – THREE recipes in ONE post!

I am extremely excited about this post – it’s THREE in ONE! That’s right, three brand new posts and recipes all in one place! Aren’t you pumped?!  I am dedicating this post to Memorial Day and to help all you out there who are looking for a few easy treats to help “festive up” the festivities this weekend. Here goes nothing! In order of appearance, Memorial Day Munchies – Chocolate Covered Yummies, Corn Puppies and Berry Blue Coconut Rum Sippers. There is a little something for everyone and all of them are simple and easy to make.

Memorial Day Munchies - Chocolate Covered Yummies - Double Knotted Apron

Corn Puppies - Double Knotted Apron

Berry Blue Coconut Rum Sippers - Double Knotted Apron

Memorial Munchies – Chocolate Covered Yummies

First things first, let’s look over the ingredients list for this easy, kid friendly creation!

What You’ll Need:

  • 1 lb. Baker’s Chocolate (Almond Bark, I used two squares and made 12 treats)
  • 1 Go-Pack Mini Nutter Butters
  • 1 Go-Pack Mini Oreas
  • 1 bag Mini Pretzels
  • 1 bottle Red, White and Blue Sprinkles
  • Wax Paper

Memorial Day Munchies Ingredients - Double Knotted Apron

Alright, let’s gather the troops – are they any kids helping with this? Good! They will love it and can get messy at the same time. Let’s get started.

Step 1: Break apart the chocolate bark blocks (however much you would like to make. Remember, two squares for me made a dozen treats, so use that to help you calculate.) Once you have determined how much chocolate you want to melt place the squares in a microwave safe bowl. Melt for 1 minute in the microwave, stopping every 15 seconds to mash and stir. (I would recommend an adult doing this part since the bowl can get hot.)

Once the chocolate has melted, start step 2.

Step 2: Pick out a pretzels and either a Nutter Butter or Oreo to combine. Coat one at a time using a fork (or fingers) and then stack the cookie piece on top of the pretzel. Place the yummy creation onto a sheet of wax paper to let harden. Repeat this process until you have used all of the melted chocolate.

Memorial Day Munchies - Chocolate Covering - Double Knotted Apron

Step 3: This is probably the easiest step in the whole process – SPRINKLES!!!! Who doesn’t love sprinkles. Get creative and coat those yummies treats with as few or as many red, white and blue sprinkles as you like.

Memorial Day Muncies - Sprinkles - Double Knotted Apron

Step 4: Once the chocolate has hardened you can remove from the wax paper and store either in an air tight container or present these Chocolate Covered Yummies on a star-spangled platter and serve!

Memorial Day Munchies - Chocolate Covered Yummies - Double Knotted Apron

Enjoy – they are addicting!!!

Corn Puppies

Ah! I love these little guys. Could they be any cuter or tastier? Probably not. Now these are still easy, but will require hot cooking oil to make. Just take precaution around the youngsters if you have them. (Thanks!)

Note: This recipes has a lot of step-by-step photos, just a heads up!

What You’ll Need:

  • Hotdogs (I cut each hotdog into thirds, so however many people you are serving consider three corn puppies (or one dog total) per person.)
  • Wooden skewers or popsicle sticks
  • Vegetable oil (I used a mini deep fryer with about 2 inches deep of oil)
  • 1 cup yellow corn meal
  • 1 cup all purpose flour
  • 1/4 cup sugar
  • 1 cup milk (you can use buttermilk as well)
  • 1 egg
  • 4 tsp baking powder
  • pinch of salt
  • pinch of pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp cayenne (optional)
  • 2 tsp minced jalapeño (optional)
  • 1/2 tsp minced chives (optional)

Step 1: Start heating the oil either in a deep fryer or large cast iron skillet on the stove top. (Use caution whenever cooking with oil as it will get EXTREMELY HOT!!!) You can test to be sure the oil is ready for frying by placing the handle end of a solid wooden spoon in the oil to the bottom of the pan or cooker. If bubbles surround the spoon’s handle, it’s ready.

Step 2: Combine all of the dry ingredients except for the last three and whisk to blend. Add egg and milk and stir until completely mixed. Add in the cayenne, jalapeños and chives. Remember, if you don’t want the spice, you don’t have to add it.

Corn Puppies Batter - Double Knotted Apron

Step 3: Slice the hotdogs into thirds and the add wooden skewers or popsicle sticks into each piece.

Corn Puppies - Naked - Double Knotted Apron

Step 4: Dip each hotdog piece into the batter.

Corn Puppies - Pre Batter Dip - Double Knotted Apron

Step 5: Coat well and let excess batter drip off of the hotdog before frying to ensure an even coating and even cooking.

Corn Puppies - Batter Dip - Double Knotted Apron

Step 6: Slowly place batter covered hotdog pieces into the hot oil. (USE CAUTION.)

Corn Puppies - Pre Deep Fry - Double Knotted Apron

Step 7: Let fry for at least 1 minute or until golden brown. Rotate the skewer to ensure that the soon to be CORN PUPPY is cooking evenly. (Can you smell it!? That’s pure corn dog deliciousness right there.)

Corn Puppies - Deep Fry Time - Double Knotted Apron

Step 8: Remove from oil and let the corn puppy hang out over the oil for a second or two to let any excess drip back in the pan. These little guys are extremely hot, so let them cool before indulging in one. I know that will be hard, but trust me… scorched taste buds are no fun!

Corn Puppies - Post Deep Fry - Double Knotted Apron

Step 9: Alright my friends, the time has come. Take that long awaited and hard earned bite. DELICIOUS right?! I can’t wait to make more. 🙂

Corn Puppies - Take a Bite - Double Knotted Apron

Step 10: Either eat them all now or take out to the back porch or picnic with the next recipe and serve!!

Corn Puppies on a Stick - Double Knotted Apron

YUM! Enjoy and remember to share!

Berry Blue Coconut Rum Sippers

So these are for all your hard work whipping up the two tasty treats above. These can be kid friendly as well, just substitute the rum for water… yes, that simply means make jello. 🙂

What You’ll Need:

  • 1 package of Berry Blue Jello (or more than one pack depending on guests)
  • 10 plastic punch cups
  • 1 cup boiling water
  • 1 cup coconut rum

Berry Blue Coconut Rum Sippers - Ingredients - Double Knotted Apron

Step 1: In a large glass measuring cup, boil 1 cup of water. Add boiling water to gelatin mix and stir until all of the mix has dissolved.

Berry Blue Coconut Rum - Add Boiling Water - Double Knotted Apron

Step 2: Pour in 1 cup of coconut rum and stir well.

Berry Blue Coconut Rum Sippers - Add Rum - Double Knotted Apron

Step 3: Pour the Berry Blue Coconut Rum mixture into punch cups. Place on a baking sheet and chill in refrigerator for 2 hours or until solidified.

Berry Blue Coconut Rum Sippers - Double Knotted Apron

Cheers and Enjoy! (Please Drink Responsibly.)

I hope you have enjoyed this THREE in ONE blog posting and love all of the yummy Memorial Day Munchies! Have a safe and happy weekend. Remember to thank those who proudly serve and have served our country! Thanks to them we can celebrate and enjoy our freedom with our family and friends this weekend.


Happy Memorial Day!


Is it cold in here or just me? Learn how to FLASH FREEZE!

Step By Step Flash Freezing Tutorial - Snow Peas - Double Knotted Apron

I have my own garden in the backyard and am currently growing snow peas, cucumbers, jalapeños, banana peppers, mint, basil, lavender, rosemary and cilantro. It’s growing like crazy and I love it. What an exciting and rewarding feeling it is when I walk out back and there are three and four cucumbers ready to be picked, a bushel of peas and yummy peppers. It’s great – but it can also be overwhelming if I don’t have a recipe or anything prepared to use them in. That’s when flash freezing comes into play. Ready to learn how easy this is? Let’s go!

What You’ll Need:

  • large pot (bring water to a boil)
  • strainer (use to add and remove snow peas)
  • large bowl (fill with water)
  • ice (add to bowl of water for ice bath)
  • towel and paper towels (use to dry snow peas completely before freezer bagging)

Step 1:

If you have fresh picked snow peas you will want to remove the tips of the snow peas and then devein them by pulling gently from one corner to the other. Rinse and set aside.

Destring Snow Peas - Flash Freeze -  Double Knotted Apron

Step 2:

After you bring a pot of water to a boil drop the snow peas by spoonfuls into the pot and let boil for 1 minute. Do not leave in too long. Boiling helps bring out all of the flavor in the snow peas and help preserve their vibrate color.

Boiling Snow Peas - Flash Freeze - Double Knotted Apron

Step 3:

Once the snow peas have boiled for a minute, immediately remove and drop into the bowl of ice water you prepared in advance. Let soak and chill for 30 seconds or so. Remove and pat dry with a towel. Once dried place in an freezer bag and remove all of the air. Freeze for up to 6 months. Add to your dishes directly from freezer.

Ice Bath for Snow Peas - Flash Freeze - Double Knotted Apron



Chocolate Chip Brownies

Chocolate Chip Brownies - Double Knotted Apron

These brownies are delicious and if you have chocolate chip lovers in your household, they are a sure win! Check out how easy these are and moist!

What You’ll Need:

  • 1/2 cup all-purpose flour
  • 1 cup white sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup butter
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/2 bag of semi-sweet chocolate chips

Preheat oven to 350 degrees. Prepare a baking pan (either 8×8 or 9×13) with cooking spray and set aside. Melt the 1/2 cup of butter in a medium glass bowl in the microwave. Once melted stir in sugar, eggs and vanilla. With a hand mixer, beat in cocoa powder, flour, salt and baking powder on low speed. Mix well. Fold in chocolate chips with a spatula.

Pour batter into greased baking dish evenly. Bake for 25 – 30 minutes for 8 inch pan and 20 – 25 minutes in 9×13 pan. Do not over bake.

Once edges have browned and pulled away from the sides and the middle has small crack lines across the top, remove from oven and toothpick test it. If the the toothpick comes out clean after multiple punctures the brownies are ready to set and cool. If you pull out the toothpick and there is still uncooked batter on the end, place in the oven for another 3 minutes. Watch carefully.

Once complete, cool for 10 – 15 minutes before cutting. Garnish with more chocolate chips on top and serve. Store in an airtight container for ultimate freshness.

Enjoy and make a mess!!


Chocolate Chip Brownies Recipe Card- Double Knotted Apron

Homemade Lasagna – Extra Cheese Please!

Homemade Lasagna - Extra Cheese Please!


OK, so I know what you are thinking… and yes it tastes soooo much better than it looks. But let’s face it, when you see a perfectly cut lasagna with no overflow of meat or cheese it’s just not reality. Doctored photos or a food stager, which would be an awesome job by the way, is the way that is accomplished. Kudos to them for making it look heavenly, but I am a real girl making real good food. So there you have it, a picture of my homemade lasagna in its rare form. Simply delicious!

Let’s get down to business. Here is what you will need.

(This recipe is plenty for a family or four or less. My husband and I had two servings and still have over half a lasagna left over.)

  • 9 lasagna noodles
  • 1 15 oz. container of ricotta cheese (I used the low fat, skim milk version)
  • 1 cup parmesan, grated
  • 2 cups shredded mozzarella
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried parsley flakes
  • 1/2 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 egg
  • 1/2 tsp. italian seasoning
  • 1 lb. lean ground beef (or your meat of choice)
  • 1/2 onion, diced
  • 1 1/2 jars of spaghetti sauce

Bring a large pot of water to a boil and add the lasagna noodles. Boil until they are cooked al dente. Remove from the boiling water and drain. Lay each noodle out flat on a cookie sheet to let cool. (I drizzled a little EVOO on the cookie sheet before placing the noodles so they don’t stick).

While the noodles are cooking start prepping your cheese mixture. In a medium bowl add the whole container of ricotta, 1/2 cup of parmesan and 1 cup of shredded mozzarella. Mix until partially blended. Add the egg to the mixture as well as the garlic powder, parsley, basil and oregano. Blend until smooth and creamy.

In a large skillet drizzle a little olive oil in the pan and the add the diced onion. Cook until translucent. Add the ground beef and italian seasoning. (Go ahead and preheat your oven to 375 degrees.) Brown meat well and then drain remaining olive oil. Add 1/2 jar of spaghetti sauce to the meat and warm on low.

Spray a glass 13×9 baking dish on all sides and bottom. Spread 1/2 of the remaining spaghetti sauce on the bottom of the baking dish. Add your first layer of noodles. Three noodles fitted long ways on the bottom of the baking dish. Add almost half of the cheese mixture and spread evenly. Cover with half of the meat and sauce mixture. Add the next layer of three noodles and repeat cheese (reserving 1/4 of what is remaining) and meat addition. Add the last layer of three noodles and spread remaining cheese mixture over the top. Cover with the remaining pasta sauce.

Cover the dish with aluminum foil and bake for 20 minutes at 375. Remove after 20 minutes and add the remaining shredded mozzarella and parmesan cheese to the top. Recover and bake for another 10 minutes. Remove and let stand for 5 minutes.

Serve hot and enjoy with some tasty garlic bread or just your fork!!

Bon Appetit!


Homemade Lasagna Recipe Card – Double Knotted Apron

Chocolate Chip Cookies from Scratch

As I have mentioned before, I love cookies! I recently bought a few bags of chocolate chips, semi-sweet and milk chocolate. I have been planning to make cookies for a while and finally did the other night. Wednesday night to be exact. With this recipe, my chocolate chip cookies are still super moist and chewy! I used the recipe from the bag but tweaked it because I didn’t need 5 dozen cookies laying around my house. So with this recipe you will be about to make 2 dozen. Oh and use the milk chocolate chips, they are the best!

Soft and Chewy Chocolate Chip Cookies - Double Knotted Apron

What You’ll Need:

  • 1 1/8 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter (1 stick, softened)
  • 1/3 cup white granulated sugar
  • 1/3 cup brown sugar, packed
  • 1/2 tsp vanilla extract
  • 1 egg, room temperature (I prefer fresh farm eggs)
  • 3/4 cup milk chocolate chip

First things first, preheat your oven to 350 degrees. Then in a small mixing bowl combine the flour, baking soda and salt. Whisk together or sift into the bowl if you have a sifter. In a separate larger bowl add your sugar, brown sugar, softened butter (if you didn’t have time to let it soften at room temperature just pop it in the microwave for about 30 seconds) and the vanilla extract. Mix well with a hand mixer or if you have a large mixer feel free to use it as well. I prefer a hand mixer due to the smaller amount of cookies I made. When the butter is combined into the sugars scrap the sides of the bowl to get all of the goody together. Slowly begin adding your flour mixture from the first bowl into the mixing bowl and blend together. Once the flour is mix in well, add the egg you laid out and blend. Finally add your chocolate chips. If you feel like you want more of those little sweet morsels, add more! That’s what I did. 🙂

Chocolate Chip Cookie Prep - Double Knotted Apron

Drop the cookie dough by spoonfuls onto your baking mat or lined cookie sheet. I fit 12 on my large sheet and still had plenty of room between each cookie. Bake for 10 minutes. If the edges are golden brown and the centers look firm its time to remove them. Prior to removing from the baking sheet lift up on the edges of one of the cookies to see if it is ready to be removed. You don’t want them to fall apart but want to get them off the sheet before they bake  any longer. If they remain on the baking sheet too long they will dry out and harden. (No one wants that!!) Let your cookie sheet cool for a few minutes after removing the first batch and then drop the rest of the dough by spoonfuls and repeat the baking process. Store in an air tight container and they should be nice and soft for several days to come.

Enjoy and bake on!


Fire Grilled Pizza at Home

Hubs impressed me big time last night! Let’s just say he not only can grill up some delicious wings and ribs, he can also grill a DELICIOUS pizza! It was so good and super easy! If you love pizza and you love not having to pay the price at your local pizza place then give this a try. We made our own pizza for less than $10.

Note: You will need a smoker/grill combination to be able to cook a pizza on the grill correctly. Proper coal height placement and venting is required to achieve a ‘brick oven’ pizza outcome. Here is a link to a similar grill we use at home.

Grilled Pizza Ingredients


You will notice in the image above the ingredients we used were pre made pizza crust, pepperoni, freshly shredded mozzarella, grated parmesan, fresh jalapeño and fresh basil (minced) from my garden. Unfortunately the pizza sauce didn’t get the photo memo and missed out on the group shot, but I figure that is a given that you need sauce. 🙂 We bought pre made crust and the pepperoni but had most of the other ingredients already. This is how making pizza at home can be so affordable. Most of the ingredients you need you will already have in your pantry or fridge. Keep in mind this is were your creativity comes into play. Add whatever you love on your pizza.

Next time we are going to use fresh diced pineapple and ham. Hubs favorite!! I also want to try a meat lovers and margarita style as well!

Grilled Pizza Progression

The process is super easy, as you can see in the progression above. Hubs reminded me to mention that you must close the vents to your grill almost completely to help contain all heat while grilling the pizza. Your smoker/grill will act as a brick oven for cooking after allowing the coals to get extremely hot. Remember when you remove the crust from the first placement with the EVOO coating to act quickly with placing the toppings. A tip from experience is to have ALL toppings, sauce and cheeses ready to go when the crust is brought inside. Grill the pizza for about 10 – 12 minutes and remove. Let cool for 3 minutes before cutting and then enjoy!!

This was seriously one of the best pizzas I have ever had. We can’t wait to make another!!

Fire Grilled Pizza at Home - Double Knotted Apron

Enjoy! xo-M