Monday, February 8, 2016

Rainbow Jello (from Taste of Home)

4 packages (3 ounces each) assorted flavors
   (I buy jello in bulk so 1/3 cup jello is equal to a 3 ounce box)
6 envelopes unflavored jello, divided
   (I buy this in bulk too. I use 1 tablespoon to equal 1 envelope)
5-3/4 cups boiling water, divided
1 can (14 ounces) sweetened condensed milk
1/4 cup cold water

In a bowl, combine one package flavored jello and one envelope unflavored jello.  Stir in 1 cup boiling water until dissolved.  Pour into a 13x9 dish sprayed with nonstick cooking spray; refrigerate until almost set but not firm, about 20 minutes.

In a bowl, combine the condensed milk and 1 cup boiling water. In another bowl, sprinkle 2 envelopes unflavored jello over cold water; let stand for 1 minute.  Stir in 3/4 cup boiling water.  Add to the milk mixture. Pour 1 cup of the creamy jello mixture over the first flavored jello layer. Refrigerate until firm, about 25 minutes.

Repeat from beginning of recipe three times, alternating creamy jello layers with flavored jello.  Chill each layer until firm before pouring next layer on top.  Refrigerate for at least 1 hour after completing last layer before cutting into 1 inch squares.

Yield: about 9 dozen.

Sunday, September 29, 2013


1 pound pork sausage
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2 inch cubes
1 cup (4 ounces) shredded cheddar cheese

Brown sausage and drain.  In a large bowl, beat eggs.  Add milk, salt and mustard.  Stir in bread cubes, cheese and sausage.  Pour into a greased 11x7x2 inch baking dish.  Cover and refrigerate 8 hours or overnight.  Remove from refrigerator 30 minutes before baking.  Bake, uncovered, 350 degrees for 40 minutes or until knife comes out clean.


3-1/2 cups quick-cooking oats
1 cup chopped almonds
1 egg, beaten
2/3 cup butter, melted
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup sunflower kernels
1/2 cup flaked coconut
1/2 cup chopped dried apples
1/2 cup dried cranberries
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon

Combine oats and almonds in a 15 inch x 10 inch x 1 inch baking pan coated with cooking spray.  Bake at 350 degrees for 15 minutes or until toasted, stirring occasionally.

In a large bowl, combine the egg, butter, honey and vanilla.  Stir in the sunflower kernels, coconut, apples, cranberries, brown sugar and cinnamon.  Stir in oat mixture.

Press into a 15x10x1 inch pan coated with cooking spray.  Bake at 350 degrees for 13-18 minutes or until set and edges are lightly browned.  Cool on wire rack.  Cut into bars.  Store in an airtight container.


Toss 2 cups fresh pumpkin seeds with 1/4 cup melted butter, 1/2 teaspoon garlic salt and 1/4 teaspoon each--cayenne pepper and worcestershire sauce.  Bake at 250 degrees for 45 minutes or until lightly browned.  Stir occasionally.

Yield:  2 cups

1 package (6 ounces) orange jello
2 cups boiling water
1 cup ice cubes
1 can (15 ounces) mandarin oranges, drained
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 can (6 ounces) frozen orange juice concentrate, thawed
grapes, optional

In a large bowl, dissolve the gelatin in boiling water.  Add the ice cubes, oranges, pineapple and orange juice concentrate.  Pour into a 6-cup ring mold coated with cooking spray.  Refrigerate overnight or until firm.  

Just before serving, unmold onto a serving plate.  Fill center with grapes if desired.

1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
2 packages (2-1/2 ounces each) dried beef, cut into strips
4 slices bread, toasted and halved

In a microwave-safe bowl, heat butter on high for 45 seconds or until melted.  Stir in flour until smooth.  Gradually stir in milk.  Microwave, uncovered, on high for 3-4 minutes or until thickened, stirring every minute.  Stir in beef; cook on high for 1 minute or until heated through.

(Great for Traveling)

5 cups instant oatmeal
4 tablespoons brown sugar
1 cup raisins (or other dried fruit) optional
3 tablespoons dry milk powder
5 ziploc bags

In a large bowl, combine oatmeal, brown sugar, dry fruit and dry milk.  Transfer ingredients to an airtight container (or ziploc bags) to store until ready to use.

To serve:  Place 1 cup of mixture and 1/2 to 3/4 cup boiling water (depending how thick you like the oatmeal) into a cereal bowl.  Let sit for a few minutes so it can thicken.

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