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.

e

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.

Save

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.

Crab cakes with remoulade sauce

To make this a simple recipe I purchase pre-made crab dip at the grocery store. It comes in a package with the Mayo celery and spices already done. I bought two large packages from Lee's combined it with one cup of Panko bread crumbs and two eggs. This made about 14 to 16 small crab cakes. You can also do it with imitation crab. Just add enough Mayo like you would tuna fish. Finely chopped celery and salt and pepper to taste. You can also add some green onions for more flavor.
Once combined fry with butter in an electric skillet at 300 degrees until both sides are browned. Serve with remoulade sauce or lemon wedges.

Louisiana Remoulade sauce:
3/4 cup Mayo
1/4 cup spicy brown mustard or Dijon mustard
1 teaspoon paprika
1 tsp Cajun seasoning
1 tsp horseradish
2 Tbs pickle relish
1 tbsp dill pickle juice
1 tsp hot sauce
1/4 teaspoon minced garlic

chocolate bundt cake

Easy Chocolate Bundt Cake

Ingredients

Cake:

• 1 (15.25-oz) box Devil's Food cake mix
• 1 (5.9-oz) package instant chocolate pudding mix
• 1/2 cup warm water
• 1/2 cup canola oil (or vegetable)
• 4 eggs , beaten
• 1 cup sour cream
• 1 1/2 cups semi-sweet chocolate chips

Glaze:

• 1/2 cup semi-sweet chocolate chips
• 1/2 cup milk chocolate chips (you can replace this with all semi-sweet chips)
• 3 cups Cool Whip topping (see Note for substitution)
• (optional) chocolate shavings and raspberries

Instructions

Report this ad

1. Preheat oven to 350 degrees and spray a Bundt pan well with non-stick spray.
2. For the cake: In a large bowl, stir the cake mix, pudding mix, water, oil, eggs, and sour cream until combined well. You can also do this with a mixer. Fold in the 1 1/2 cups chocolate chips.
3. Pour mixture into the Bundt pan and bake for 55-60 minutes or until a toothpick comes out clean. My oven cooks fast and it was done after 50 minutes so make sure you start checking it then. Let cake cool 5-10 minutes in the pan and then invert on a plate. Cool completely.
4. For the Glaze: In a microwave safe bowl, heat both chocolate chips and the Cool Whip for 2 minutes, stirring every 30 seconds until smooth. The mixture will be a little thin but will thicken a bit as it sets. If you like a thicker glaze add about 1/2 cup or more of powdered sugar and stir until smooth before glazing the cake.
5. Pour over the cooled chocolate cake. Top with chocolate shavings and raspberries if desired. Top with additional whipped cream if you like.

Recipe Notes

The Cool Whip can be replaced with about 3/4 cup heavy cream.

I use a German chocolate cake mix and all semi sweet chips.

Apple Salad

Apples of all kind
Craisens
Celery
Nuts
Vanilla yogurt (I like danon light) just enough to get ingredients moist