Rainbow Jello

So I discovered that this is something that I usually make for Thanksgiving. It was a good thing I was reminded, because I didn't know that. And actually, 80% of the people had made it though the line before I remembered to take it out of the fridge. I will say, kids really think it is cool when they see it. I even did this in individual clear plastic cups for one of my sons birthday treats at school.

This recipe is really pretty easy. Just a little time consuming. But if you are hanging around the house anyway, it is no biggie to just keep adding the next layer. They set up pretty quick. Give it a try... your kids/grandkids will think you are wonderful.



Rainbow Jello

6 small packages of Jello (red, orange, yellow, green, blue, purple)
16 oz. container of sour cream

I do this in a 9 X 13 pan which has a very light coating of cooking spray in it.
Add one packet of Jello to 1 cup of boiling water. Stir 2 to 3 minutes to dissolve completely. Pour 2/3 cup of the Jello into the prepared pan, and chill for 15 minutes. Meanwhile, add enough Sour Cream to the remaining Jello to make 2/3 cup. Stir until combined. When first layer has set for 15 minutes, carefully pour Jello/sour cream mixture over it, and chill for 15 minutes. Repeat with remaining colors. Once all layers have been poured, allow to chill for at least 2 hours. Unmold onto a serving platter, if desired, or cut into squares and serve.

Note: as soon as I pour (do it gently so as not to break up the previous layer)the sour cream/jello layer on, I mix the next color of jello up so it is cooled enough to pour when the sour cream/jello layer is set.

You can also use cool whip or evaporated milk instead of sour cream. Just follow the same measurements as above. I thought the cool whip was a pain to incorporate into the jello though.

You can also do this with whatever colors of jello you want for whatever special occasion. You can also do this in a bundt pan and unmold for a special affect.

Chicken and Wild Rice Soup

A neighbor brought this soup to me a while ago and it has quickly become a family favorite. In fact I made it last night so I could post a picture - unfortunately it was eaten before I got my camera out. I guess that isn't really a bad thing - family loving your dinner so much they eat it all. That doesn't happen around our house very often - very picky kids!!

Chicken and Wild Rice Soup

2 boxes Uncle Bens original Long Grain and Wild Rice

cook this following directions on box except use only 3 cups water total and shorten time to about 20 minutes.

Meanwhile:

In pot saute -

2 T butter

4 carrots sliced

4 celery stalks chopped

1 onion diced

(cook until onions are translucent)

now add:

6 cups chicken stock ( this is more rich than chicken broth)

2-3 chicken breast cooked and cubed

(I bottled chicken and just use one bottle shredding the chicken as I add it - this is the easiest way to make this soup)

cooked Rice with any remaining liquid

1 pint whipping cream - you didn't think it was all going to be good for you did you?

I sometimes end up adding more chicken stock because the rice takes alot of the liquid - just do what you like.

Simmer and serve. YUM!!!

Hope you enjoy this as much as we do.

Peanut Butter Pie

This was a recipe that came from a class taken from the "Pie Goddess". This lady started making pies in our small town and sold them. She would get up to 30 dollars for one pie. She now makes them exclusively for a restaurant that opened a few years ago. She has a few others that I will share later on. I just thought for those of you who were looking for something different to serve this Thanksgiving, you might find this fun.

Peanutbutter Pie

8 oz. cream cheese
8 oz. whipped topping + 4 more oz. for topping (Cool Whip)
1 cup peanut butter
2 Butterfinger candy bars crushed (saveout 2 Tablespoons for garnish).

Combined all ingredients (except 4 oz of whipped topping) and spread into a prepared pie crust. Sed aside.

Melt 1/2 cup semi sweet chocolate chips in microwave for 1 minute. Now add 1/2 cup whipping cream and microwave for another 30 seconds. Stir until well blended and spread on top of peanut butter pie filling. Garnish with whipped topping and crushed butterfinger candy bar.
Keep refrigerated. Serves up to 12.

Another picture I will need to take :) Also Uncle Matt loves peanut butter so if someone could make this for him... thanks!

Sausage Dip

Another favorite in the family. In fact I shared this with a friend who had a son that went on his mission to Ireland. She figured out some way to get the ingredients to him and that is what she sent him last Christma because it was one thing he loved. They use to make it almost every other day in their house (with 2 teenage boys). This is sure to be a big hit if you take it to a party. You just need to figure out how to keep it warm. Maybe a small crockpot? I have taken it in a bowl and then microwaved it when it cooled down. Serve it with tortilla chips.

Sausage Dip

1 package sausage (like Jimmy Dean)
3 1/2 (8 oz.) packages of cream cheese
2 cans Ro-Tel tomatoes (you can find these by the stewed tomatoes

Brown sausage in pan.



Add cream cheese and heat until smooth.


Add tomatoes and mix until well blended. Serve warm with tortilla chips.



This is what the Rotel Tomato can looks like

Popcorn Crispix Mix

I seriously can't believe I haven't posted this yet. No picture, but trust me, this will be a family favorite. It is also great to make, put in a cute bowl or bag and deliver to neighbors. I got this recipe from one of my sisters (I think Wendi). I usually go a little lighter on the popcorn and a little heavier on the Crispix. But you can make it however you want. Just trust me and make it!

Popcorn Crispix Mix

4 cups popcorn, popped
3 cups Crispix cereal
1/2 cup slivered almonds
2 cubes butter
3/4 cup brown sugar
1/2 bag miniature Marshmallows

In a large bowl combine popcorn and cereal. Melt butter in microwave. Add marshmallows and put back in the microwave for 30 second increments, stirring in between. When melted enough to make stirring consistency smooth, add brown sugar. Stir well and pour over popcorn and Crispix. Stir in almonds and enjoy!

I will get a picture next time I make it.

Pizza on the grill

I attended a class on herbs presented by a woman from our church. One of the recipes she demonstrated was this pizza on the grill. It was quick, easy and delicious. I have been wanting to share it for a bit, but life has kept up a steady pace. Give this recipe and try and let me know how it turned out and what toppings you decided to use.

PIZZA ON THE GRILL

Pizza dough - if you live close to a Winco, they sell premade pizza dough by the deli section. It is approximately 1.98 for a slightly larger than gratefruit size. Another one I like is the "Jiffy" pizza dough you can make from the box, or you can use whatever your favorite pizza dough is (google pizza dough for lots of recipes).

Sauces - Olive oil with garlic, traditional pizza sauce, pesto, barbeque sauce, alfredo sauce.

Toppings - grilled chicken sliced, shrimp, fresh mozarella, basil, tomato slices, artichoke hearts, olives, sausage, pepperoni, onion slices and anything else your mind can imagine.

DIRECTIONS:
Roll pizza dough out until desired thickness. Try your first one about 1/8" thick and then adjust to your liking. Brush a with a small amount of olive oil. Take it out and grill it on one side. Your grill should be med to med-low.




You know it is ready when it gets grill marks on the side that is down and it looks partially cooked (this is why you don't want your dough to thick or it won't cook through before it needs to be removed so it won't burn).



Remove from grill and add whatever toppings you want. The toppings above are just some suggestions, but you are only limited by your imagination.
I put pesto, shrimp in half and chicke on the other, some fresh basil leaves and fresh mozarella finally topped with fresh sliced tomato. YUM!



These are some of my kids creations. We make individual pizzas so each person can taylor make it to their own tastes, plus how fun to do as a family.



After putting toppings on, put on cookie sheet to transfer back to grill. Place pizzas on grill and close lid so the toppings melt and cook together while dough finishes cooking through. Keep checking until toppings are done and the bottom has grill marks. Remove, let cool for a few minutes and serve.

This would be fun for a dinner party with everyone making their own pizza. Just put out a lot of toppings and pizza dough that has already been cooked on one side. These cook pretty quick (depending on thickness of dough) so it goes pretty fast.

Hope you enjoy this yummy summer dinner.

Cedar Plank Salmon with Honey Butter

Seriously, salmon has to be one of my favorite foods. I usually order it when we go out to eat. So when we had a "salmon off" (a cook off with my family) I thought I had the recipe to beat. Unfortunately, my sister Steff one hands down with this recipe. Once you try it, you will never eat salmon any other way.

I am not sure who Steff got it from, but thank you from the bottom of my heart.



CEDAR PLANK SALMON WITH HONEY BUTTER

Butter
Honey
Montreal Steak Seasoning
Cedar Plank

Soak your cedar plank in water, preferably at least an hour before cooking. I have fudged it and have done it for 30 minutes with decent success. Place the salmon on the soaked cedar plank and begin heating your Barbeque while you mix your honey butter. When mixing the honey butter I usually do a ration of half and half, but you can play with it and see what you like best. Next slather (yes that is the technical term for it) the honey butter all over the salmon. I know it looks a little gross, but TRUST ME! You will love me forever.



Now sprinkle with the Montreal Steak Seasoning. I got a large container of it from Costco.



Place the plank with salmon on it onto the barbeque. I cook mine on medium heat, checking periodically to adjust temperature. Obviously when you have thicker you want to lower your temperature so they cook through. One big mistake most people make in cooking salmon is overcooking it. So watch it carefully. The plank will begin to smoke (and even burn away a little depending on how soaked you get it). Don't worry, where the salmon is should stay intact. I slightly undercook mine in the middle and then let it sit for a few minutes to finish it off. Remove from barbeque and enjoy. Heavenly! This could seriosly be the answer to world peace.