homemade gumdrops

INGREDIENTS:

1 1/2 cups Applesauce

2 1/4 cup Sugar

2 boxes (3 oz) Lime Jello

2 envelopes Unflavored Gelatin {like Knox}

DIRECTIONS:

Grease 13×9 pan.

Combine all ingredients in a pan.

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Bring to a boil over medium heat, stirring constantly.
Boil for a minute.
Pour into prepared pan and refrigerate until set. (make sure your refrigerator shelf is level!)
Dust cutting board with sugar.
Use a spatula to loosen sides and turn out onto cutting board.
Dust top of Jello with sugar.

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Use shamrock shaped cookie cutter to cut out gum drops.
Roll edges in extra sugar and set onto wax paper for 1 hour to dry out slightly.
Store in an airtight container.

To see detailed pictures of the recipe please visit the original recipe at aworthyread.com.

Pizza Quinoa

Pizza Quinoa

(adapted from "Master the electric pressure cooker")

2 cups uncooked quinoa (rinse if it's not pre-rinsed)

2 cups pizza sauce

2 cups chicken broth

1 tsp. salt

Pizza toppings: pepperoni, canadian bacon, olives, green peppers, etc.

shredded cheese

Put the quinoa, pizza sauce, chicken broth, and salt in a saucepan.  follow the quinoa directions and cook on the stove.  When it's done, mix in any pizza toppings, and top with cheese.  You could also add toppings to individual servings.

Ann

Winger's asphalt pie copycat

1 regular package of Oreos

1/4 cup melted butter

1 pint of mint chocolate chip ice cream

salted caramel topping

Whipped cream

Use a Ziploc bag to crush 20 Oreos. Drizzle  melted butter in the ziplock bag until combined with crushed Oreos. Pour contents into a pie dish and pack down on the bottom only and not up the sides. Let ice cream soften enough so that it's easy to work with. Spoon on top of crust and spread it evenly.

Immediately cover and put pie into the freezer for a minimum of 3 hours before serving. Preferably overnight.

Top the pie with whipped cream caramel sauce and remaining Oreos.

Honey Lime Chicken Enchiladas

1/2 c. Honey
1/4 c. Lime juice
1 Tbs. Chili powder
1/2 tsp. garlic powder
1 1/2 lbs chicken cooked and shredded

Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and let sit in marinade for at least 30 min.

Mix together:
2 10 oz cans green enchilada sauce
1 c. Half and half (or 1 can evaporated milk)

Spread 3/4 c of sauce in bottom of 9 x 13 pan. Fill flour/corn tortillas with marinated chicken and shredded cheese.

Place side by side in baking dish. Pour remaining sauce over the top of the enchilada and top with cheese

Bake 350 for 25-30 min.