Stained Glass Jello

So, I suck, and I shoulda posted before July 4th, but I wanted to share this anyways, because you can do any color combination, and it's so pretty!!

1 (6oz) box Jell-O (I used Cherry)
1 (6oz) box Jell-O (I used Berry Blue)
4 cups boiling water
2 envelopes unflavored Knox gelatin
1/2 cup cold water
1 1/2 cups boiling water
1 (14 oz) can sweetened condensed milk

In two separate rectangular (13x9) pans, sprinkle each box of Jell-O.  Add 2 cups of boiling water to each pan and stir until the Jell-O dissolves.  Put in the refrigerator for at least 3 hours until set.
Cut each pan into small cubes and then mix the cubes in a 9x13 pan.
In a medium bowl, sprinkle the 2 pouches of unflavored gelatin into 1/2 cup cold water.  When the gelatin blooms (let it sit for 3-5 minutes), add the 1 1/2 cups boiling water.  Whisk together until all the gelatin dissolves.  Then, add the can of SC milk.  Stir and let cool at room temperature.
Pour the milky mixture over the Jell-O cubes, and stick in the refrigerator overnight.
Cut into squares and enjoy!

My review:  This is so pretty, and tastes soooo good!  I want to make it with green and yellow, because I think it would be pretty!  How fun would it be to do your favorite sports teams colors?  Fun stuff!  Enjoy!

Orange Creamsicle Cookies

1 Betty Crocker Sugar Cookie Mix (the 17.5 oz size)
1 stick butter, softened
1 egg
1 1/2 tsp vanilla
1 1/2 tsp orange extract
1 cup white chocolate chips
8 drops red food coloring
8 drops yellow food coloring


Preheat oven to 350 degrees F.
Combine all ingredients in a large bowl, except white chocolate chips, and mix thoroughly.
Fold in the white chocolate chips.
Drop dough in small scoops on a cookie sheet.
Bake 8 - 10 minutes.

My review:  Yum!  These taste just like orange creamsicles.  Delicious.

Frosty Fruit Salad

2 large Gala apples, cubed
2 large firm bananas, sliced thick
2 tsp lemon juice (use fresh squeezed, not the bottled stuff!)
1 (6oz) fat free sugar free raspberry or strawberry yogurt
1/4 cup raisins
1/4 cup sunflower kernels

Combine the apples and bananas in a large bowl.
Sprinkle with lemon juice and toss to coat.
Stir in the yogurt, raisins, and sunflower kernels.
Serve immediately.
This only stores about a day or two in the fridge.  Try to eat as soon as possible.

My review:  This is yummy!  It would be a great hit at a brunch!  The yogurt gives a great flavor.  I wish it lasted longer in the fridge, but unfortunately it turns brown after about a day.

Mini Pumpkin Cheesecakes

In the bustle of Thanksgiving, I forgot to take a picture of these babies... Sorry!

This recipe makes 48 cupcake sized cheesecakes  (recipe can be halved)

4 (8oz) packages cream cheese, softened
1 1/2 cups sugar
1/3 cup flour
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp allspice
6 eggs
1 (15oz) can pumpkin puree
1 bag Ginger Snaps

Preheat the oven to 325 degrees.
Line cupcake tins with paper liners, and place a ginger snap in the bottom of each one.
In a large mixing bowl, beat the cream cheese until light and fluffy.
Add the sugar, flour, and spices, and mix well.
Beat in the eggs one at a time, making sure that they each mix in well.
Add in the pumpkin puree and mix well.
Pour the filling into the cupcake tins, 2/3 of the way up in each cup.
Bake for 25 minutes, or until the tops are firm, and slightly golden.
Take out of the cupcake tins to cool, and place on wire racks.  (I don't have a wire rack, so I just put them in a cake pan.
The middles will sink a little bit.
Store in the refrigerator and top with whipped cream to serve.

My review:  These were delicious and got great reviews from both sides of the family!  They were easy to prepare and tasted just like regular pumpkin cheesecake, without the hassle of using a springform pan, and without having to cut it into pieces.

Baked Bananas

This is like a lighter version of Bananas Foster, that gets all rich and buttery tasting, but contains no butter, and is very lowfat!

2 ripe bananas (they should be starting to get black speckles)
4 tsp honey
Cinnamon

Preheat oven to 400 degrees F.
Cut bananas in half lengthwise.
Place in an oven safe dish.
Pour the honey over the bananas, and then sprinkle with cinnamon.
Cover the dish with aluminum foil.
Bake for 10-15 minutes.
Serve with ice cream, whipped cream, or in crepes.  Tastes just like bananas foster!

My review:  These were delicious!  I was looking for a way to use my over ripened bananas, and this was great.  I had mine with a scoop of frozen lowfat Cool Whip, but would like to try them in a sweet crepe, with some ice cream on the side.

Margarita Cake with Tequila Lime infused frosting

Not giving you enough notice, but this is a great recipe for Cinco de Mayo!

1 boxed white cake mix
3 egg whites
3/4 cup bottled margarita drink mix
1/2 cup water
1/3 cup vegetable oil
1 container Cool Whip
1 tablespoon tequila (optional)
2 tablespoons lime juice (fresh or bottled)  (if using fresh, zest the lime and add that too!)

Preheat the oven to 350 degrees F.  Spray a 9x13 pan with cooking spray, and flour it. (if using the spray for baking, omit the flouring).
In a large bowl, combine the cake mix, egg whites, drink mix, water, and oil, and mix for 1-2 minutes on medium until smooth.  Pour into prepared cake pan.
Bake for 25 minutes or until a toothpick comes out clean.
Mix the tequila and lime juice into the Cool Whip until combined, and use to frost the cake once it has cooled.
Store in the refrigerator.

My review:  Yum!  This tasted really good, and the margarita flavor wasn't overwhelming like I thought it would be.  Make without the tequila if you're having an underage crowd, or people who won't enjoy the taste.

No Fail Rocky Road Fudge

1 (12 oz) bag semisweet chocolate chips
1 container Betty Crocker Rich & Creamy Chocolate Frosting
1 1/2 tablespoons milk
1 teaspoon Vanilla
1 cup mini marshmallows
1/2 cup chopped walnuts

Line a square pan with foil, leaving 2 inches on each side.  Spray with cooking spray lightly.
Microwave chocolate chips in a large bowl on high for 1 minute.  Stir until melted, and if needed, microwave for 20-30 seconds longer or until chocolate is smooth.
Microwave frosting for 20 seconds, uncovered.  Stir into melted chocolate chips.
Add milk and vanilla and stir until smooth and creamy.
Stir in marshmallows and walnuts.  Spread in pan.
Refrigerate for 3 hours or until firm.
Remove fudge from pan by lifting foil.  Remove foil and cut into 8x8 rows.  Store covered tightly in the fridge for up to 2 weeks.

My review:  I love fudge, but can never make it without it being gritty.  This recipe solved that, and is absolutely delicious!  This is great!

No Bake Aphrodisiacs

I clipped this recipe from Cosmo a long time ago, hence the name... but I thought I'd keep the name, because it's pretty catchy, and maybe they work! 

2 cups sugar
1 stick unsalted butter
1/3 cup cocoa powder
1/2 cup milk
1 tsp pure vanilla extract
1/2 cup peanut butter, crunchy or creamy
2 1/2 to 3 cups rolled oats

Combine the first 5 ingredients in a medium saucepan on medium heat and bring to a slow boil.
Let simmer until the sugar has all dissolved.
Stir in the peanut butter.
Remove from the heat.
Stir in 2 1/2 cups of the oats.  The mixture should be thick, if not, add another 1/2 cup of oats.
Line a cookie sheet with parchment or wax paper.  Drop heaping tablespoonfuls of the mixture on the cookie sheet and allow to firm up at room temperature, which will take about an hour.

My review:  Wow, wow, and wow.  Cosmo recommended these to make to "make up with your boyfriend", but I don't care who you make them for, they will forgive you, love you, and probably follow you around forever.  They are scrumptious!  I'm glad I'm giving my batch away as gifts, because I could eat them all!!!

Turtles!

These are very similar to the last recipe, but I think they deserve their own post...

Rolo Candies
Round wheel pretzels or the waffle shape ones
Pecans

Preheat your oven to 350 degrees F.
Arrange your pretzels on a cookie sheet in a single layer.
Top with one Rolo candy each.
Bake for 5 minutes.
Immediately smash a pecan onto each Rolo Pretzel.
Let cool!  These may need to go into the refrigerator to get completely set.  They are also good straight from the oven... but I didn't tell you that :-)




My review:  Yummy!!  These are so good, and another pretty, easy candy to make for friends and family as gifts.  Enjoy!

Hershey Kiss Buttons!

Hershey Kisses (You can use regular kisses, hugs, or any of the special variety)
Round Wheel Pretzels or Waffle shaped pretzels
M&M's
(you decide the amounts, you just need the same amount of each)

Preheat your oven to 350 degrees F.
Place pretzels on a cookie sheet, in a single layer.
Top with one hershey kiss each.
Put in the oven for 2 minutes.  (the kiss will maintain its shape, so don't wait for it to melt completely!)
Immediately use an M&M to smash the top of the kiss down.
Let cool. 
TIP:  don't try to do too many at a time or by the time you're to the end of your pan, the kisses are too cool to be smashed!


I did one batch with regular kisses:

One batch with hugs:

And one batch with the seasonal Candy Cane kisses:

My review:  I never knew how to make these, but I really liked to eat them!  What a cute little snack and filler for Christmas gift bags.  I imagine these would be fun to make with kids, because they would like the smashing with the M&M's and even the unwrapping of all the kisses!  Try them!

Peppermint Chocolate Bark

6 squares Baker's Semi Sweet Chocolate
6 squares Baker's White Chocolate
12 candy canes, crushed (about 1 cup)

Microwave the chocolates in separate bowls, 30 seconds at a time, stirring after each time.  Do not overheat!  Make sure to stir well after each 30 seconds. Once completely melted, stir a 1/2 cup candy canes into each chocolate.  Spoon alternating chocolates onto a wax paper lined cookie sheet.  Swirl together with a table knife.
Refrigerate one hour or until firm and break into pieces.


My review:  Easy and yummy!  Perfect for gifting and great for snacking!

Snow Cream

This is what happened at my house on Saturday night.  The first snow of the year.  And it was enough to make one of my favorite things in the world!

You need snow for this recipe.  Clean snow. What I usually do, is go to the second floor, open a window, and scoop it off the roof.  But it doesn't matter, as long as it's clean.

1 cup milk

1/2 cup sugar

1/2 teaspoon vanilla

large bowl of snow (about 3 quarts)

Blend milk, sugar and vanilla. Stir in snow.

Eat!

Stir in Hershey's syrup if you want a chocolate fix!

My review:  This doesn't need a review.  It's just yummy!

Pudding Poke Cake

1 cake mix, prepared by the box instructions
2 (3.9 ounce) packages instant pudding mix
1 cup confectioners' sugar
4 cups milk


First of all, you have to pick your flavor combination.  Yellow cake with chocolate pudding is good, it tastes like boston cream pie, or you can try these other flavor combinations mentioned by Kraft on their website:  For variety, experiment with these flavor combinations: yellow cake mix and Butterscotch, Chocolate, Pistachio or Chocolate Fudge Pudding Mix; chocolate cake mix with Chocolate, Vanilla, Coconut Cream, Banana Cream or Chocolate Fudge Pudding Mix; white cake mix with Butterscotch, Chocolate, Pistachio, Vanilla or Banana Cream Pudding Mix.

I was feeling very autumn-y, and decided to take advantage of the pumpkin spice limited edition pudding, and paired it with a yummy spice cake!

Prepare and bake cake mix according to package directions for one 9x13 inch cake.

Remove cake from oven and poke holes through cake with the round handle of a wooden spoon. Holes should be at 1 inch intervals.
Combine the pudding mix with the confectioners' sugar and gradually stir in the milk. Beat with an electric mixer at low speed for not more than 1 minute. Do not over beat.

Before pudding thickens, pour 1/2 of the pudding evenly over the warm cake and into the holes.

Allow the remaining pudding to thicken slightly then spoon over the top, and spread to frost the top of the cake. Chill for at least 1 hour before serving.

Store in the refrigerator. Good to serve with a big dollop of whipped cream!!



My review:  Yum!  This is really good, and moist.  It comes in second to my love for jello poke cake, but believe me, it's not far behind!!  I would like to try mixing the 1/2 of pudding used to frost the cake with some cool whip before frosting.  I think that would thicken it up and give a good flavor.  I will do that next time!  Another option would be to only make 1 of the boxes of pudding, and then frost with Cool Whip.  oh, the possibilities!! 

Pumpkin Crisp

1 (15 oz) can pumpkin
1 cup evaporated milk (this is a little less than the normal sized can)
1 cup sugar
1 1/2 tsp vanilla extract
1 heaping teaspoon of cinnamon or pumpkin pie spice
1 package of a butter recipe yellow cake mix
1 cup chopped pecans
2 sticks of butter, melted

Preheat your oven to 350 degrees F.
Spray a 13x9 baking dish with cooking spray.
Mix together the pumpkin, milk, sugar, vanilla, and cinnamon.
Pour the mixture into the greased dish.
Sprinkle the dry cake mix evenly over the pumpkin mixture.
Sprinkle the pecans over the cake mix.
Drizzle the butter over the top.
Bake for 1 hour.
Serve with whipped cream, ice cream, or milk.  I had to try it as soon as it was out of the oven, because it smelled so good!


My review:  This is now my favorite pumpkin recipe EVER.  Forget pumpkin pie, pumpkin whoopie pies, and pumpkin delights.  This is delicious.  I will definitely be making this again and again.

Apple Crisp

5 apples (any cooking apple, I prefer Macintosh)

3/4 cup flour

1/2 cup oats

1 cup packed brown sugar

1 tablespoon cinnamon

1/4 tsp salt

1 stick butter, softened

Preheat oven to 350 degrees F.

Peel and slice the apples.  Arrange in a baking dish, 8x8 square works well, but so do pretty pie plates!

Mix the flour, oats, brown sugar, cinnamon, and salt together.  Cut in the stick of butter.

Sprinkle mixture on top of apples.

Bake for 35 minutes.

My review:  Yum!  Nothing better in the fall than a big bowl of this straight from the oven with a scoop of vanilla ice cream.  I could eat the topping off of this for the rest of my life.  Delicious!

Apple Cake in an Iron Skillet, à la Pioneer Woman

I've had a brand new cast iron skillet (made by Paula Deen!) sitting around just begging to be used.  When this recipe showed up on Pioneer Woman this week, I knew it was meant to be...  And I know it's a lot of butter, but you just have to trust P-Dub.

4-5 small Granny Smith Apples, peeled, cored, and cut into 6 equal wedges.

1 3/4 sticks butter

3/4 cup sugar

1 stick butter, softened

2/3 cup sugar

1 1/2 tsp vanilla

2 large eggs

1/2 cup sour cream

1 1/2 cups flour

1 1/2 tsp baking powder

1 tsp salt

1/2 tsp cinnamon

1 Granny Smith Apple, peeled, cored, and chopped finely

Preheat oven to 375 degrees F.

Melt the 1 3/4 sticks butter in an oven safe (9-10 inch) skillet, on low/medium heat.

As soon as the butter is melted, stir in the the 3/4 cup of sugar.

Place the apple wedges in wedge side down.  Don't pack too tightly or leave too many large gaps.

Allow to cook over medium/low heat while you mix up the batter.

Mix the butter and sugar together until fluffy.  Add the vanilla and eggs.

Add sour cream and mix well.

In a separate bowl, mix flour, cinnamon, baking powder, and salt.

Gradually add flour mixture to batter until just combined.

Stir in the chopped apple.

Remove the skillet from the heat, and drop globs of batter evenly over the apples.  Then, using a spatula or table knife, spread the batter evenly across the apples.

Bake for 25 minutes, until golden brown.

Let the cake sit in the skillet for 5 minutes, then invert onto a plate or cake stand.

Eat warm, with a side of vanilla ice cream, for pure decadence.

My review:  YUM!  what a perfect fall dessert.  This was every bit as good as it sounded and looked on PW's website.  I need to find a few friends to share mine with, as 2 3/4 sticks of butter will not look good on me.... :-)

Vickie's Fruit Pizza

This recipe comes from a wonderful friend :-)

1 tube Sugar Cookies
1 (8 oz.) package cream cheese, softened
1/3 cup sugar
1 tbsp vanilla
Fruit


Unwrap your sugar cookie log and spread it into a lipped cookie sheet.
Bake for 12 minutes at 350 degrees F.
Let the crust cool for 20 minutes.
While it's cooling, mix up the cream cheese, sugar, and vanilla with a mixer.
Spread it onto your cooled cookie crust.
Top with your favorite fruits!

My review: This is simple and delicious! Great for picnics!

Holy Cow! Cake

This picture doesn't do this cake justice. Holy Cow! is this some good cake!

1 box German chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1 can (14 oz) sweetened condensed milk
1 jar caramel, butterscotch or fudge topping
1 container (8 oz) frozen whipped topping, thawed
1 bag (8 oz) toffee chips or bits


Heat oven to 350°F (325°F for dark or nonstick pan).
Mix and bake cake as directed on box for 13x9-inch pan.
Let the cake cool for 10-15 minutes.
Poke top of warm cake every 1/2 inch with handle of wooden spoon.
Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake.
Then, drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
Spread whipped topping over top of cake.
Sprinkle with toffee chips.
Store covered in refrigerator.

My review: HOLY COW! This was good. sorry to overdo the Holy Cow! references, but this was insanely good. I will most certainly be making this again. and again. Perfect for any Heath Bar lover...

Cinnamon Sugar Crescent Bake

I love making this recipe, as both a dessert and a brunch recipe. It's easy, and incredibly delicious, especially paired with a big cup of coffee!

2 cans Crescent rolls
2 packages cream cheese
1 tsp vanilla
1 egg, slightly beaten
3/4 cup sugar
2 tbsp cinnamon

Preheat your oven to 350 degrees F.
Unroll one can of crescent dough and press onto the bottom of a greased 13x9 pan. Press the seams together.
Beat the cream cheese, vanilla, egg, and 1/2 cup of the sugar with an electric mixer on medium speed until well blended. Spread onto the crust.
Unroll the other can of crescent dough onto wax paper and pat out to form a 13x9 rectangle and press the seams together. Invert over the cream cheese mixture to form a top crust.
Bake 30-35 minutes.
Combine cinnamon and remaining 1/4 cup sugar in a small bowl and sprinkle over the top.

Store in the refrigerator, if you have leftovers.


My review: I already told you I love this, so stop bugging me! but seriously, you will like it too. But be careful, it's so good that the whole pan can disappear, even if you're the only one in the house!

Grasshopper Willie Pie

Okay, so the name of this pie comes from my late grandma, who always made this pie, and made it better than anyone will ever make it again. And this is her recipe.

1 Oreo pie crust (use the store bought one) (or if you're ambitious, make your own, using oreo crumbs and melted butter)
1 7-oz. jar marshmallow fluff
1/4 cup creme de menthe
2 Tablespoons creme de cacao
2 cups heavy whipping cream
Shaved Chocolate for decoration, if desired, or some mint sprigs Grandma used to crush up Girl Scout Thin Mints for the top or cut them in half and stick them in.

Combine marshmallow fluff, creme de menthe, and creme de cacao. I love the way this smells... YUM. Keep combining until smooth. and keep sniffing while you're combining.
Then, somewhere else, in a different bowl, whip the heavy whipping cream until soft peaks form, which usually takes like 10 minutes. This is where a KitchenAid or any other stand mixer is lovely, because you don't have to hold the thing, bored as the devil. Instead, you can walk over and sniff the other stuff. Once you've got the soft peaks, fold whipped cream into marshmallow mixture.
Now, spoon all of that deliciousness into your pie crust.
Freeze your delicious grasshopper pie for at LEAST 5 hours.
Garnish as you please, and maybe even through a bit of whipped cream on it.


My review: I grew up with this, knowing my Grandma Willie made the best grasshopper pies. Enjoy!