5 Favorite Popsicle Recipes to Beat the Summer Heat!

Did You Know?

The popsicle was invented by an eleven-year-old boy.

In 1905, eleven-year-old Frank Epperson from San Francisco, California invented the popular hot weather treat, the Popsicle as we know it today. However, the invention supposedly came about as a pure accident! According to the Popsicle company, one cold evening Frank left a mixture of powder flavored soda water with a stir stick in it on the porch. Because of the cold weather outside, he awoke to a frozen treat on a stick.

Seventeen years later, in 1922, Epperson served his ice lollipops at a Fireman’s ball and they were a huge hit. It didn’t take long then for Epperson to realize the commercial possibilities of his accidental invention. A year later, in 1923, he introduced the frozen pop on a stick to the public at Neptune Beach, an amusement park in Alameda, California. It was a big success. He soon after applied and received a patent for a “frozen confectionery”, in 1924, which he named the “Epsicle Ice Pop”. He began producing it in different fruit flavors on birch wood sticks.

Enjoy 5 of my favorite variations on the popsicle found around the web by 5 wonderful food bloggers -- from the Coconut Lime Pop to the Mango Pineapple flavor!

1.  Coconut Lime Popsicles by Kelli at The Corner Kitchen

2.  Peach & Lavender Sangria Popsicles by A Thought for Food

3.  Strawberry Shortcake Greek Yogurt Popsicles by The Kitchen Paper

4.  Sea Salted Limoncello Popsicles by Pink Patisserie

5.  Mango Pineapple Popsicles by Grandbaby Cakes

Roasted Pork Chops with Hard Cider Jus

Ingredients:

8 (1-inch-thick) rib pork chops (4 lb total)

1 teaspoon fine sea salt

1 1/4 teaspoons black pepper

2 1/2 tablespoons unsalted butter

1 lb large shallots (8), bulbs separated if necessary and each bulb halved lengthwise

1 cup hard cider

Directions:

Preheat oven to 450°F.

Pat pork chops dry and sprinkle both sides with sea salt and pepper. Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown chops in 3 batches, turning once, 6 minutes per batch, and transfer with tongs to a large shallow baking pan (1 inch deep).

Add shallots and remaining tablespoon butter to skillet and cook over moderate heat, turning occasionally, until golden brown and tender, 6 to 8 minutes. Add cider and boil, stirring and scraping up brown bits, until reduced to about 3/4 cup, about 3 minutes.

Spoon shallots and sauce around chops and roast in lower third of oven until thermometer inserted horizontally into center of 1 chop (do not touch bone) registers 150°F, 7 to 9 minutes.

Let chops stand, loosely covered with foil, 5 minutes (temperature will rise to 155°F while standing). Serve chops with shallots and sauce.