Tuesday, December 21, 2010

Jello Recipes

Got These from All Recipes and wanted to keep them for reference

Lime Jello Salad

7 fluid ounces lemon-lime flavored carbonated beverage
2 cups miniature marshmallows
1 (3 ounce) package lime flavored gelatin mix
8 ounces cream cheese
1 (20 ounce) can crushed pineapple with juice
3/4 cup chopped pecans
1 teaspoon mayonnaise
1 cup frozen whipped topping, thawed
1. In a saucepan, combine the carbonated beverage and marshmallows. Stir over medium heat until marshmallows melt. Remove from heat and allow to cool.
2. Add the gelatin and cream cheese and mix until gelatin is dissolved.
3. Add the pineapple and juice, pecans, mayonnaise and whipped topping. Mix well and pour into a 7x11 inch dish and chill until set.

**Tips were to make sure to measure the 7 up to get exactly 7 oz and to make sure to use 3 oz package of jello

Orange Jello

2 (6 ounce) packages orange flavored gelatin
4 cups boiling water
1 quart orange sherbet
2 (11 ounce) cans mandarin oranges
3 bananas, sliced
1. Combine the gelatin and boiling water; stir until dissolved. Add sherbet and fruit; mix well.
2. Pour into a 9x13 dish and chill until set. Serve cold.
**Tip was to Use pinapple instead of bananas

Cranberry Jello

2 (0.3 ounce) packages sugar-free cherry flavored gelatin mix
2 cups boiling water
1 (16 ounce) can jellied cranberry sauce
1 (20 ounce) can crushed pineapple, drained
1/2 cup chopped pecans
1. Combine the gelatin and boiling water; stir until gelatin is dissolved. Mix in cranberry sauce and pineapple.
2. Transfer to glass serving dishes. Sprinkle with chopped nuts. Chill until set and serve.
**Tip was to use use cranberry gelatin and whole berry cranberry sauce. Omit pecans

Thursday, December 2, 2010

Ribs for Christmas Eve

Think this looks like a good Christmas Eve Recipe: http://www.smithfield.com/guest_blog/entry/slow-cooker-dry-rub-ribs

3 pounds baby back or pork spareribs
1/3 cup brown sugar
1 tablespoon dried minced onion flakes
1 tablespoon paprika
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
1 teaspoon black pepper
4 ears of corn (optional)
aluminum foil (for the corn)
Use a 6-quart slow cooker. Put the ribs into the bottom of your cooker---you many need to use poultry scissors to cut the rack to get everything nestled properly. In a small mixing bowl, combine the brown sugar, onion flakes, and other seasonings. Rub this mixture all over the ribs inside the pot. Do not add water. Cover and cook on low for 6- 7 hours, or on high for 3-4.
If you’d like to cook your corn in the same pot, wrap each shucked cob individually in a length of foil. Put the foil-wrapped cobs directly on top of the ribs and cook together for the last 1-2 hours, or until the corn is bite-tender (I cooked my cobs the last 90 minutes with the ribs on high, then let everything sit on warm for another 2 hours).
The Verdict
I was impressed at how many ribs the kids ate. My girls are now 6 and 9, and they each packed away quite a bit of meat. The cayenne is noticeable, but wasn’t a deterrent to my little carnivores. The heat sneaks up--you don’t feel it at the front of your tongue, but in the very back. If you’ve got little ones with sensitive palates, you might want to omit the cayenne altogether. Adam was thrilled to have a “cave man” dinner of ribs and corn. My only complaint was with my family continuously licking their fingers—I put out napkins—but they sat unused. I’m glad Grandma wasn’t over!