I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
These pretzels have been around the block and back again, but they really are such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
So Smooth, So Creamy so delicious!! I was asked to bring a Pumpkin Cheesecake to a ladies evening at church and my friend Rose directed me to this Taste of Home recipe. Wow, I'm so glad she did! I like when cheesecakes are tall and creamy but most recipes are baked in 9 inch pans and are more flat and dry. I increased the recipe in part so that it would fill a 9 inch Springform pan. It did not disappoint! It was smooth and super creamy! I liked the nut topping too, it added just enough crunch to keep it interesting. ☺ And everyone seemed to enjoy it a lot! Crust ingredients: 1½ cups crushed gingersnap cookies (about 32 cookies) ¼ ...
Merry Christmas to you and your family. Love that top picture! You must have had candles burning:)
ReplyDeleteThanks, I like that one too :)I did have candles burning that day and was tickled to see they reflected. Hope you have a wonderful Christmas!
DeleteWhat lovely photos...and our snow melted away in the rain! Glad you have Christmas snow. I hear it's magical! :)
ReplyDeleteThe cheesecake looks lovely....can't wait to cut into it tomorrow! :) Thanks for you help!
Thanks! theres a bit of concern about rain here :) the kids keep checking the forecast. :) I hope too it doesn't rain!
DeleteOh good I'm glad it turned out well for you! I have one in the fridge for dinner too :)