Rainbow Jell-O (7 Layer Jell-O)

It is known by both names. There are many ways to make it. Some use sour cream or yogurt, but this one is made with Sweetened Condensed Milk and Knox. Personally, it's my favorite. For Easter I made these "personal" Rainbow Jell-O Cups. My kids are excited and can't wait to eat them tomorrow!

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Colored Layers:

4 - 3oz boxes of any flavor Jell-O.

4 C Boiling Water

4 Envelopes (total) of Knox Gelatin

White Layers:

1 can Sweetened Condensed Milk

1 1/2 C Boiling Water

1/2 C Cold Water

4 Envelopes Knox Gelatin

Prepare 9x13 pan or mold by spraying lightly with cooking spray. Wipe out with paper towel as you only want a very little bit of oil and yet it needs to be evenly disbursed.

Start with a rainbow/colored layer. In small mixing bowl mix 1 pkg Jell-O with 1 envelope Knox. Slowly pour in 1 C boiling water and stir for about 2 minutes or until dissolved completely. Pour into pan and refrigerate 15 minutes. Meanwhile, mix up White (milk) layer:

In larger mixing bowl mix together 4 envelopes of Knox with 1/2 C cold water. Stir slightly to moisten; let set. Pour 1 1/2 C Boiling Water over mixture and slowly whisk. Add 1 can sweetened condensed milk and stir well. Slowly pour 1 C Milk Mixture over the 1st rainbow layer. Refrigerate 15 minutes.

Repeat process, alternating between colored and white layers, making sure to refrigerate 15 minutes in between.

Note: If the milk mixture thickens up while waiting for the Rainbow layers to set, place in the microwave 20 seconds or so until it "melts" again. Whisk to smooth it out.

*If you plan to do more than 7 layers (as I did here), plan to double the White Mixture.

Creamy Funeral Potatoes

Named "Funeral Potatoes" for commonly being served as a side dish at traditional Mormon post-funeral family dinners. They are also served at large social or family gatherings in Utah or other areas with a large Latter-Day Saint population. Many of my Amish relatives make a variation of this and they are usually just referred to as "Potluck Potatoes". Funeral Potatoes basically consist of potatoes (cubed or hash), cheese, onions, cream soup, sour cream, butter and corn flakes.

I've played around with several variations myself, and this one is the one that my kids love the best. Normally I am not a fan of Velveeta Cheese, but in this recipe it helps make the potatoes that much creamier. Enjoy!

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1 lb frozen hash browns or diced potatoes

1/2 C (1 stick) butter

1 small onion, finely chopped

1 can cream of mushroom soup

2 C sour cream

2 C Velveeta Cheese, cubed

1/4 tsp black pepper

1 tsp Seasoned Salt

TOPPING:

3-4 C crushed corn flakes

1/2 C (1 stick) butter, melted

Lightly spray bottom of large 9x13 casserole and then pour in frozen potatoes and set aside. In saucepan over Medium heat melt 1/2 C butter. Add onions and saute until onions are crisp-tender. Next, add soup and sour cream and stir until blended. Add in cheese cubes and stir frequently until cheese is melted. Add seasonings stirring well. Pour creamed mixture over potatoes, turning in pan to thoroughly mix. In gallon size Ziploc bag pour 2 C of Corn Flakes. Seal beg and use rolling pin or plastic cup to finely crush. Pour 1/2 C melted butter into bag, reseal and toss to coat well. Sprinkle buttered crumbs over potatoes and bake uncovered @ 350 about 45 minutes.

Italian Ranch Roast

This is so super easy and very flavorful! Anyone can do it, I promise!!!

1 boneless rump roast

1 packet Au Jus gravy mix

1 packet Italian Salad Dressing Mix

1 Packet Ranch Salad Dressing Mix

1 - 2 C water

Place roast in crock pot. Add each packet of seasoning on top. Pour 1-2 C water over roast; enough to just cover roast. Cook on HIGH 6-8 hours, or all day. Serve over mashed potatoes if desired.

*For Au Jus sandwiches, drain juices from meat and reserve for dipping sauce. Serve roast beef in buns.

**You can also use leftovers as a base for beef stew.

Double Chocolate Oatmeal Brownies

1 1/4 C Semi-Sweet Chocolate Chips, divided

2/3 C butter, softened

1 C sugar

2 Large Eggs

1 tsp vanilla

1 1/4 C flour

1 C uncooked oats (quick oat, rolled, etc.)

1 tsp baking powder

1/4 tsp salt

1/2 C white chocolate chips, divided (optional)

Preheat oven to 350. In large mixing bowl cream together butter, sugar, eggs and vanilla until smooth. In microwave safe bowl or mug, melt 1 C of the chocolate chips. (Melt 30 seconds on 50% power, stir. Repeat. Stir till smooth.) Add melted chocolate to creamed mixture and stir until smooth. In separate smaller bowl, combine flour, oats, baking powder and salt. Stir together with fork until evenly mixed. Add to creamed mixture and mix well. Batter will become thick. Add in 1/4 C of white chocolate chips. Spread into prepared 8x8 or 9x9 pan.* Bake 20-25 minutes, or until inserted toothpick comes out clean. Brownies will also pull away from sides slightly. Cool Completely.

Glaze: In separate microwave-safe bowls/mugs melt both the remaining white and semi-sweet chocolate, in turn, and drizzle over baked brownies. Let set before cutting.

Makes 1 dozen brownies.

*I like to line my pan with parchment paper. Then, after cooling I invert the brownies onto a cutting board before I drizzle the chocolate.

For "clean cutting" of brownies or bars, I always use my pizza cutter. Looks so much prettier!

Enjoy!

Cake Balls

Thanks to my friend Holli for teaching me to make these delightful little balls! Truly, they are SIMPLE! Some recipes will tell you to bake the cake the day before, but Holli must know what a slacker I am, 'cuz her recipe is even easier! For this batch-o-balls I used Strawberry cake mix and store-bought strawberry frosting.

Step 1. - Bake 9"x13" cake according to cake mix directions. Let cool just enough to touch, but not completely cooled.

Step 2. - While cake is still warm, empty into large mixing bowl. Add 1 tub frosting and mix well until frosting has "melted" into cake mix. (At this point I usually place in refrigerator to let "set" a little while I clean up and prepare my baking sheets for the next step.)

Step 3. - Using a spoon or ice cream scoop, form cake into approximately 24 - 2" balls. Place on cookie sheets lined with waxed or parchment paper. Place in freezer and freeze at least 1 hour. *I have actually left a batch in the freezer for 2 weeks and they were just fine.

Step 4. - Melt 1 lb. bakers/dipping chocolate. Using fork or candy sticks, dip balls into melted chocolate, using a spoon to help as needed. Remember the "flat" side of the balls as they chilled on the paper? Return the dipped balls to the paper, again on that flat side. Let chocolate set up.

Step 5. - (optional) Decorate dipped cake balls as desired.

Helpful hints:

* If you desire to bake the cake a day or two beforehand, that is fine. However, when mixing in the frosting, it will take a bit more work. I recommend using 2 forks to really get everything combined well.

* Using the chocolate baking "discs" from Orson Gygi's, Michael's, or Robert's is probably much cheaper than buying the baker's chocolate from the grocery store and you will have a lot more colors to choose from.

* For my "double broiler" I simply place a glass bowl over my pot of boiling water. It fits right in the top half of my pot perfectly!

* You can use any cake mix and frosting flavors you desire. I have even used German Chocolate Cake and German Chocolate Frosting and those were some of my children's favorite cake balls!

* Look at some other cool ideas for holidays or parties -- (I googled "Cake Balls" under the Image tab). Get inspired and get your balls on! :)

Mexican Casserole

A few weeks back I was in a pinch, needing something easy and "quick" (meaning, didn't need thawing) for dinner. I had almost all of the fixings for tacos, but no shells. Then I noticed about a half bag of tortilla chips in the pantry, and THIS recipe is what came to life. My kids absolutely loved this. I loved it so much I secretly hoped for leftovers so I could take it to work for lunch the next day. Hope you enjoy it as much as we did! I will definitely make this again!


1 lb ground beef
1 packet taco seasoning
1 can cream of mushroom soup
1/4 C Sour Cream (or can substitute 2 Tbsp milk if preferred)
3-4 C Tortilla Chips (can use Frito's Corn Chips)
1 Jar Salsa
2-3 C shredded cheese

In skillet brown ground beef, draining fat. Add taco seasonings according to packet directions. Mix in cream of mushroom soup and sour cream. Combine well and set aside. In 9x13 pan or casserole dish start with layer of slightly crushed chips. Spoon salsa over chips. Spread layer of creamy mixture over salsa and top with half the cheese. Repeat layers ending with cheese. Cover tightly with foil and bake @ 350 F about 40 minutes. Remove foil and bake about 10-15 until cheese is melted. Serve warm with additional sour cream, salsa, guacamole, etc., if desired.

Since we still had plenty of chips left, we served this over crushed tortilla chips for some added crunch!

Cream Puff Croissants

I was craving cream puffs, but did not feel like baking. However, I had a plethora of croissants from Costco and got this idea. They were sooooo good. We used the "big" croissants and could hardly finish one. I think most of the kids ended up eating half and saving the other half for later. But they were De-Lish!!!

12 mini croissants (or 6 regular)
Glazed Icing {click here}
Vanilla Pudding (6 servings) or Vanilla Cream {click here}

Hershey's Syrup, or Chocolate frosting, melted

fresh berries, optional.

Cut opening in croissants, as if you would for a sandwich. Line baking sheet with parchment or waxed paper. One at a time, coat each croissant in glaze. Let set (refrigerate to expedite if desired). Fill each croissant with vanilla cream. Drizzle chocolate syrup or melted chocolate frosting. Garnish with fresh berries if desired. Refrigerate until ready to serve.