Rainbow Jello Cups Six Sisters

 

serves 8, prep time 5 hours

5 3 ounce packages of Jello, 1 each in red, orange, yellow, green and blue

2.5 cups sour cream

water

sweetened whipped cream

sprinkles

Place 8 clear plastic cups on a baking sheet (9 ounce from Sams club work well)

In a medium bowl stir the package of blue jello (or color using at the bottom) into 1 cup boiling water until dissolved.  Pour half of the mixture into another bowl and set aside (1/2 cup each).

Whisk in 1/2 cup sour cream to the first bowl of Jello and then pour equal amounts into the 8 clear plastic cups.  Place tray in refrigerator to chill 30 min.

In the meantime, whisk 3 Tablespoons cold water into the other half of the jello mixture and set aside again.  After the creamy layer of jello has set up, remove from the fridge and pour the reserved half of the jello equally over the tops of each jello cup.

Return to the refrigerator another 30 min.

Repeat with each color of jello to make ten layers

When the final layer has set, top with a dollop of whipped cream and a pinch of sprinkles.

we love in March for St. Patrick's Day!

7 layer bean dip individual!

 

Individual Seven-Layer Dips are individually portioned Mexican appetizer dips perfect for parties, BBQs, potlucks, and get togethers.  These are definitely a memorable appetizer that will have people raving. Unlike the traditional 7-layer bean dip, there's no double dipping here!

Servings: 8 cups

Ingredients

• 1 (16 ounce) can refried beans
• 1 (1 ounce) package taco seasoning
• 1 cup guacamole or make homemade guacamole
• 1 (8 ounce) container sour cream
• 1 cup chunky salsa or pico de gallo; or make homemade pico de gallo
• 1 cup shredded cheddar or Mexican blend cheese
• 2 Roma tomatoes, , diced
• 1/2 bunch of green onions, , sliced
• 1 (2.25 ounce) can sliced olives, drained
• 8 (9 ounce) plastic tumblers
• tortilla chips

Instructions

 

• In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.

Here's how the layers are assembled:

• Layer 1: beans and taco seasoning; Layer 2: sour cream; Layer 3: guacamole; Layer 4: salsa or pico de gallo; Layer 5: cheese; Layer 6: tomatoes; Layer 7: green onions and olives
• In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese. Make sure you drain your salsa or pico to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).
• Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.

Notes

Or

It makes it easier to place the wet ingredients like sour cream and guacamole in a Ziploc bag and snip of the corner for easy piping.

Note: All measurements are approximate. Depending on whether you want thicker or thinner layers you will need more or less.
You can make a large dish vs. individual as well ~ but I like the no double dipping concept and committing people to a cup at a party event

From the Girl who Ate Everything - Ashley Olson gave me this cookbook - recipe linked too w videos

Raspberry-Chocolate Fondue

 

Fondue a fun romantic experience ~ make sure you have candle light too

Makes 10  1/4 cup servings

Prep 10 min.  Cook 3 min.

3/4 cup heavy cream

pinch of salt

6 ounces milk chocolate chopped

6 ounces semisweet chocolate chopped

2 1/2 Tablespoons rasp. extract

1 Tablespoon corn syrup

Assorted pound cake, brownies, cut up fruit such as strawberries, raspberries, banana, and pineapple for dipping.

1) Bring cream and salt to a boil in a small saucepan over medium heat.  Remove from heat and add both kinds of chocolate to saucepan; cover and let sit for 3 minutes.  Remove cover and whisk until smooth.

2) Whisk in raspberry extract and corn syrup.  Serve immediately with pound cake and fruit.  Stir often and reheat over low as necessary (or use a small fondue pot to keep warm).

Per serving 253 calories

Feb. 2009 Family Circle page 185 recipe

Curried Chicken Soup

 

Olivia loves this soup

Me too as I love anything with curry - Matt not so much but packed with flavor I love for sickness or just a cozy fall/winter meal.

1 Tbsp. olive oil

1 small yellow onion chopped

2 tsp. curry powder

5 cups low sodium chicken broth

8 oz. carrots, halved lengthwise and sliced (about 1 1/3 cups)

1 cup ditalini or other short pasta

3 cups shredded chicken from 1 rotisserie chicken

2 cups baby spinach

2 Tbsp. fresh lemon juice (from 1 lemon)

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

toasted naan for serving / optional

Heat oil in a heavy-bottomed pot over medium-high.  Add onion and cook, stirring occasionally, until softened, 3-5 min.  Add curry and cook, stirring, until fragrant, about 30 seconds.  Stir in broth and carrots and bring to a simmer over medium-high, stirring occasionally. Continue simmering, stirring often, for 10 minutes.

Stir in pasta. Reduce heat to medium and cook, stirring occasionally, until pasta and carrots are tender, about 10 minutes.  Stir in chicken, spinach, lemon juice, salt, and pepper; cook until spinach is wilted, about 1 min.  

Serve with naan if desired.

makes 4 servings

488 calories / serving

Oct. 2020 Real Simple Magazine

Fresh tomato Sauce Pomodoro

 

Recipe: Easy Fresh Tomato Sauce

Kathleen Flinn · Thank you!

Be sure to have all the ingredients ready before starting the sauce. It’s ready more quickly than you expect. Good tasting fresh tomatoes make all the difference here; cherry tomatoes work especially well and just need to be cut in half. Makes enough sauce for about four- to six-ounces of pasta, or two servings.
2 to 3 cloves garlic, minced
½ cup finely chopped onions
About one-pound tomatoes, chopped (I love making with garden tomatoes)
¼ cup white wine (optional) 
¼ cup hot pasta water
1 tablespoon minced parsley or basil
Pinch or two hot pepper flakes
¼ cup Parmesan cheese

Add oil to a sauté pan over high heat. Add the garlic and onions, briefly cook until softened. Add the tomatoes, a splash of wine (optional), any other vegetables (see below) and cook for about two to three minutes until all are softened. Add in the hot pasta water and cook until reduced and the rest of the ingredients begin to break down, about another two minutes. Remove from heat, add cheese and serve over hot pasta.

Variations:
-Add in a splash of cream at the end of cooking for a more creamy texture
-A handful of additional vegetables such as zucchini, artichokes, olives, asparagus can be added to extend the sauce and offer additional flavor. Be creative!
-Cooked shrimp or chicken can be added are the tomatoes

Easy Spaghetti Sauce
Cheaper, tastier and healthier than most jars of pasta sauce, this easy version can be made in the time that it takes to make your pasta and a quick salad. As an added bonus, you can add in vegetables or other flavorings. Makes four servings

4 tablespoons olive oil
¾ cup finely chopped onion , about half an onion)
1 ½ teaspoons mixed Italian herbs
4 cloves fresh garlic, finely chopped
1 (16-oz.) can tomato sauce (about two cups)
1/2 cup water
1 tablespoon balsamic vinegar (optional)
1 Bay leaf
In a saucepan over medium heat, cook and stir the onions and herbs in olive oil until tender. Add garlic, cook and stir for one minute. Add rest of the ingredients, bring to a boil then simmer uncovered on low heat for about 20 minutes. Taste, adjust seasonings.
Variations:
– About a half-cup of green and/or black olives for a puttanesca-style sauce
-A handful of finely chopped mushrooms
-Two tablespoons of red wine added just before simmering for a “cabernet” style sauce

What does pomodoro mean?

tomato

The word "pomodoro" comes from the Italian word "pomodoro," which means "tomato." The tomato is native to the western part of South America and was first cultivated by the Aztecs in Mexico.

Honey Lime Enchiladas

 

Prep Time15 minutes

Cook Time35 minutes

Total Time50 minutes

Ingredients

• 1/4 cup honey (heaping)
• 2 teaspoons chili powder (Do 1.5 tsp if you have eaters that don't like the spice)
• 2 large chicken breasts, cooked and shredded
• 12 corn tortillas
• 1/4 cup lime juice
• 2 garlic cloves, minced
• 2 cups shredded mexican cheese
• 1 cup heavy cream
• 1 large can of green enchilada sauce (my favorite is macayo's)
• 1 Tablespoon cooking oil

Instructions

1. Combine honey, lime juice, chili powder and garlic in a large sealed container. Add cooked and shredded chicken and coat thoroughly. Place in refrigerator for at least a few hours.
2. Mix enchilada sauce and cream in a bowl. Pour about 1/2 cup into the bottom of baking dish. Can use more then 1/2 of cup to cover the whole bottom of the pan evenly.  (Use a 9x13 or (2) 9x9 pans)
3. Prepare tortillas by heating on stove in oil for about 20 seconds on each side. Fill each tortilla with a couple tablespoons of chicken, some cheese, and a tablespoon of sauce. Roll up and place in baking dish, seam side down. Do this until chicken is gone and the pans are full. Cover entirely with enchilada/cream mixture and sprinkle with remaining cheese. (You will most likely have some sauce left over)
4. Bake at 350 degrees for 30-35 minutes

From Made it Ate it Loved it - I love Scarlett

Easy 

Easy to duplicate

I liked the Corn tortillas 

A fun alternative to Liz Wixom's famous Enchiladas

Disneyland Monte Cristo Sandwhich

I love Scarlett who created this copycat recipe.  Her family is talented, mom a chef who caters, and Scarlett's birthday parties are over the top amazing and invites an entire class.  Certainly a fun recipe from her here:

Ingredients

• 1 loaf Italian bakery bread
• ham slices
• provolone cheese slices
• turkey slices
• Swiss cheese slices
• oil (vegetable or olive works great)
• toothpicks
• 1 egg
• 1 cup flour
• raspberry jam
• 1 Tablespoon baking powder
• 1 Tablespoons sugar
• 1/2 teaspoon salt
• 1 cup water

Instructions

1. Grab the loaf of bread and slice it up into about 1 inch pieces of bread. Then on one side add the ham and provolone and the other turkey and swiss. Then put together and grab toothpicks and place them on all 4 corners of the sandwich to hold it together while you fry.
2. Then grab a skillet and heat up about 1 1/2-2 inches of oil. I used a small skillet for this. Heat up until 350 degrees.
3. Grab a bowl and add the egg, flour, baking powder, sugar, salt and water. Whisk until smooth. Then grab the sandwiches and dip them into the batter.  Then fry them. Remove toothpicks. Sprinkle with powdered sugar. Then slice and dip in raspberry jam. 

© Scarlett Bendixen

https://madeitateitlovedit.com/disneyland-monte-cristo-sandwiches/

Spaghetti and Meatballs

 

My Olivia loves meatballs so this is a win for her ~

from Two Peas and their Pod

Easy homemade meatballs served over a bed of spaghetti with hearty marinara sauce. This recipe is a family favorite!

Prep Time20minutes mins

Cook Time20minutes mins

Total Time40minutes mins

Course: Main Course

Cuisine: Italian

Keyword: spaghetti and meatballs

 

Servings: 8

 

Calories: 635kcal

Cook ModePrevent your screen from going dark

Ingredients

• 1 pound lean ground beef
• 1 pound ground Italian sausage
• 1 cup seasoned Italian bread crumbs
• 1/2 cup finely grated Parmesan cheese
• 2 cloves  garlic, minced
• 1 tablespoon finely chopped fresh basil
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon dried oregano
• 2 large eggs, beaten
• 1  teaspoon kosher salt
• 1 teaspoon black pepper
• 3 tablespoons olive oil
• Marinara sauce, for serving
• 1 pound spaghetti
• Parmesan cheese and fresh basil, for garnish, if desired
• Instructions

• Preheat oven to 400 degrees F.
• In a large bowl, add beef, sausage, bread crumbs, cheese, garlic, herbs, eggs, salt, and pepper. Stir together until combined. Roll meat mixture into 2-inch sized meatballs.
• In a large, heavy pot heat olive oil over medium-high heat. When the oil shimmers, add meatballs in batches. Do not crowd. Brown well on bottoms before turning or meatballs will break apart. Continue cooking until browned all over. Remove meatballs to a plate that has been lined with paper towels, as each batch is finished.
• Place meatballs on a large baking sheet and bake for 10 minutes or until meatballs are cooked all the way through. Remove from oven.
• Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
• While the spaghetti is cooking, put meatballs in a large pot and cover with your favorite marinara sauce. Heat over medium-low heat.
• When the spaghetti is done cooking, drain and place in a large serving bowl. Top with meatballs and marinara sauce. Garnish with Parmesan cheese and chopped fresh basil, if desired. Serve immediately.

Notes

Note-we like to use our slow cooker marinara sauce for this recipe, but you can use our Easy Marinara Sauce or store-bought sauce too. 

To freeze the sauce, let it cool completely. Pour into freezer-safe containers or jars, leaving an inch of space at the top. Freeze for up to 3 months.

To freeze the meatballs, let them cool and then place in a freezer container or bag. Freeze for up to 3 months. Defrost in the refrigerator overnight. Place the meatballs and sauce in a large pot and reheat over medium heat on the stovetop.

Make fresh spaghetti and serve!