Jello Jewels

When you think of a celebrated holiday thoughts tend to go staight to food.  We're human and it's okay even normal to think of all the yummy deliciousness of the holiday season.  Think of Halloween candy, Thanksgiving turkey or pumpkin pie, Christmas cookies and of course the birthday cake.  So what do we think of when Easter comes?  Deviled Eggs.  Easter Ham.  Potato Salad.  Carrot Cake (at least in my family).  And here we always have a mulit-colored jello salad.  You take small squares of jigglers and mix them up with a lemon pineapple jello mix and set up in either a big bowl or a 9X13" pan.  They look like jewels sparkling in the mix.  Usually I use a jellybean jello mold instead of cutting into squares, but I was pressed for time this year.  If you want to try this just keep on reading.

Jello Jewels

4 large or 8 small boxes of jello - you really want variety of color for best presentation

1 large box of lemon jello or orange will work too

1 can (20 oz) crushed pineapple; drained, reserving juice

8oz cool whip

Make each packet of jello but the large lemon with half the water.  Use what ever pans you have.  For the big boxes I used pie tins and a 9" cake pan; the small boxes fit nicely in a loaf pan. 

Once set up cut into bite size squares and mix into large bowl.

Make the lemon jello according to directions using the reserved pineapple juice for the cold water adding more water if needed.  When jello is at a soft set stir in the pineapple and cool whip.  At this point if you are using a 9X13" pan as your final pan, pour the cut up jello into the bowl with the lemon jello and stir to combine; then pour into cake pan.  If you are using a big bowl then your cut up jello should already be in it and you can pour the lemon mix over it.  Stir well.

Now put in fridge and let it set up.  Overnight is great.

See all the little jewels in the jello?

Just a pretty dessert or side dish!

Orange Rolls

I recently won a giveaway on My Baking Addiction and I'm so happy I did.  I won these graters from Edgeware.  That first night I broke out the large grate and zipped through mozzarella.  I don't know about you, but that yummy white cheese has always been my grating nemesis unless it was frozen, but not this time.  It was so easy that I took off part of my thumb.  FYI:  the plastic covers are not for show - these are sharp, but so good.  Clean up is a breeze with these graters.  No toothbrush required to clean between all the holes.  One easy swipe up the blade and you are all done.  I love these!  (I was not asked to write this review)

Anyway....despite the ease of grating cheese my favorite grater soon became this:

This is the BEST zester ever.  Usually I have to make sure I don't get the pith, but not possible with this zester and it has a container to hold all the zest that is easy to remove.

My first thought was to make lemon bars, but alas I forgot to buy lemons.  However, I did have some clementines and thoughts of orange rolls danced in my head. 

I've heard much of the book Artisan Bread in Five Minutes a Day and thought I must check this book out.  A trip to the library and the book was mine.  The Challah recipe leapt out at me as the perfect bread (after a few tweaks) for my orange rolls and I was right.  These just might be the best orange rolls I've ever made or eaten.  Now wipe up that drool and make these rolls!

Bread: this will make a double batch of dough for rolls and can easily be halved or doubled

1 3/4 cup lukewarm water

1 1/2 Tbsp yeast

1 1/2 tsp salt

4 large eggs, beaten

1/2 cup honey

1/4 cup butter, melted

1/4 cup blood orange olive oil (can just use regular olive oil)

7 cups all purpose flour

Mix all ingredients except flour in a 5qt bowl with lid.  Mix in the flour without kneading using a spoon, 14cup food processor, or heavy duty stand mixer with dough hook.  Cover (not airtight) and allow to rest at room temperature until dough rises and collapses, approximately 2 hours. 

At this point dough can be used or refrigerated.  It works best after refrigeration.  Split into two parts for two batches of rolls.  It will keep 5 days in fridge or you can freeze for 1 month.  Just pull out needed dough and thaw in fridge overnight before using.

When you are ready to make roll pull out your dough and roll out to approximately 12X18" rectangle.  Spread with 5Tbsp melted butter

and sprinkle with 1/2 cup sugar mixed with 1-2Tbsp orange zest.  In my case I used one large clementine.

Can you see how fine that zest is?  All done with my new zester.  It is best to mix the sugar and zest together before sprinkling on dough. 

 Roll up jelly roll style.  Cut into 9 pieces approx. 2" in size and place in pan.  Cover lightly with plastic wrap and let sit for 1hr 40min (just 40min if using fresh dough)

Preheat the oven for 5min only at 350*F.  Place pan in oven and bake for 40 min or until done and golden brown.  Glaze with a glaze of clementine juice and powdered sugar if desired.  Eat and Enjoy!

 Hot out of the oven with glaze.

Unstuffed Peppers

I love the taste of stuffed peppers, but eating them is kinda hard and a real pain for the kids.  So I made an unstuffed pepper recipe that we love.  Hope you love it too.

1 onion minced

4 cloves garlic minced

3 Tbsp Italian seasoning

1 tsp black pepper

1 can fire roasted diced tomato

6 oz tomato paste

1 1/2 cooked rice

1 lb hamburger

2 cup diced green pepper

1/3 cup mexican sour cream

1-2 cup grated cheese

Brown the hambuger and onion in large pan.  When hamburger is almost done add the garlic and green peppers.  Cook until peppers are soft.

Add seasoning, black pepper, tomatoes and tomato paste.  Simmer for 10 min; stir in rice and heat through.  Stir in sour cream.

Top with cheese and melt.

Enjoy.

Victoria Sponge Cupcakes

I really wasn't going to put this recipe up.  To me it was good and all but nothing special.  Well I guess my taste buds must be messed up because I had one friend request it and this is all that is left after Doug got to them.  There were 7 ot 8 to begin with.

Recipe courtesy of My Baking Addiction

12oz softened butter

1 cup sugar

3 large eggs

1 1/2 cup self-rising flour or regular flour plus 1 1/2 tsp baking powder and 1/4 tsp salt

1 Tbsp warm water

1 tsp vanilla extract

1/4 cup raspberry jam or any other stiff jam

Powdered sugar for dusting

Adjust oven rack to lower-middle position and heat oven to 400 degrees.  Grease and flour a 12 cup muffin tin.  Beat butter and sugar until light and fluffy.  Starting and ending with an egg, alternate adding eggs and flour, beating until each is thoroughly incorporated.  Beat in water and vanilla until just incorportated.  Spoon two heaping tablespoons of batter into each cup followed by 1 teaspoon of jam (do not stir jam to loosen).  Top with 1 heaping tablespoon of batrer, spreading to ensure jam is fully covered.  Bake until golen brown about 15 min.  Remove and let cool a couple of minutes and then turn out onto a cooling rack.  Dust with powdered sugar when ready to eat.

Soft and Chewy Chocolate Chip Cookies

My favorite chocolate chip cookie recipe!

Soft and Chewy Chocolate Chip Cookies

1 ¼ C sugar

1 ¼ C brown sugar

1 ½ C butter

2 tsp vanilla

3 eggs

4 ¼ C flour

2 tsp baking soda

½ tsp salt

2 pkg. Chocolate chips

Cream together sugars and butter. Beat in vanilla and eggs, then add four, baking soda and salt. Stir in the chocolate chips. Bake on ungreased cookie sheet at 375* for 8-10 min.

Courtesy of Pillsbury

Sloopy Joe Casserole

Who doesn't love a sloppy joe?  I mean they're ooey gooey goodness.  Of course there is that sloppy part, but well worth it for the taste.  Until now that is!  I came across a recipe that took your sloppy joe and transformed it into a casserole of sorts.  Perfect!  The ooey goodness without the sloppy.  The original was gluten free, but swap out the gluten free biscuit mix for regular and you're good to go.  I also followed one of the comment recommendations and halved the bread topping.  We loved it!

1 lb lean ground beef

1 med onion chopped

1 can sloppy joe sauce

1 cup shredded cheddar cheese

1 egg

1/2 cup milk

1/2 cup baking mix (Bisquick)

Preheat oven to 400* and grease the bottom only of a 2-qt baking dish.  In skillet cook the beef and onion.  Stir in sauce and cheese.  Spoon into dish.  In bowl combine egg, milk, and baking mix.  Pour over beef.  Cook for 30min or until golden brown.

Simple and good.  Can't beat it.

Pumpkin Muffins

Why have I not shared these before?  Really you have got to try them.  Just a note of warning they are not meant to be a diet food although I do feel okay letting my kids eat them because of the pumpkin. :)

And to give credit where it is due, I received this from a friend at church.  Thanks Sis. Mitchell

The only change I've made was to cut 1/2 cup of sugar out.  Next time I plan on a full cup and see how it tastes.

3 cups canned pureed pumpkin

1 1/2 cup oil

3 1/2 cup sugar

6 eggs

4 3/4 cup flour

1 1/2 tsp each: baking powder, salt, baking soda, cinnamon, ginger, nutmeg, and cloves

1-2 cup butterscotch chips

In large bowl mix pumpkin, oil, sugar, and eggs.  In separate bowl mix rest of dry ingredients.  Add to wet mixture, stir until well blended.  Stir in chips.  Scoop into greased muffin tins.  Bake at 350* for 18-20 min.  This makes a large batch!

Note:  Instead of canned pumpkin I use whatever orange colored hard squash I have either fresh and cooked or frozen and thawed.

This is linked to Eat At Home