Cooking - for a new lifestyle (Our Test Kitchen)

SOOOOO easy but needs time to refrigerate! Unfortunately, I forgot to tell Judy to cut the cold water in 1/2 so our jello was a little too liquid to hold the cubed shapes. Although mine LOOKED like soup, it was still super DELICIOUS. *1 box jell-o *1 container cool whip *1 can mandarin oranges *1 can crushed pineapple *coconut flakes nice bowl/serving dishes Step 1: Drain 1 can of pineapple and 1 can mandarin oranges, removing as much liquid as you can from the pineapple ***Let sit to the side in a strainer while jello sets. Step 2: Sprinkle fruit with coconut (amount of your choice) Step 3: Make any colour jello package with 1 cup boiling water and 1/2 a cup of cold water. then REFRIGERATE well. Step 3: In large serving bowl mix 1 almost thawed container of cool whip/no name whip topping to the fruit DO NOT mix hard! just gently Step 4: Cut your jello with a knife into cubes and drop into cool whip/fruit mixture. Serve as an appetizer or ...

Growing up this was a recipe that Mum always brought to pot lucks every where we went. As I got older I made this for different occasions. I know of two people that if left alone with it and a spoon, they would eat the entire thing with no problem.One of them even passed on the habit to his daughter. Ingredients Lime jello powder (large package) 8oz cream cheese 1tsp vanilla 2Tbsp sugar 1 1/2cup boiling water Small can of crushed pineapple 8oz of lemon/lime pop  I've used one of those mini cans before, less waste. Directions Dissolve jello in hot water. Add softened cream cheese & beat with mixer. Drain liquid from pineapple can before adding. Add remainder of ingredients and set over night. **So you know, there is a very good chance there will be more than will fit in the jello mold container.

take some leftover jell-o and leftover fruit cocktail and puree over heat. Set aside to cool. grind up some leftover cookies add 1/2 cup sugar and a little butter to make a cookie base. Press into muffin cups. when jello starts to cool, pour over cookie bases and top with a sprinkle of cookie. refrigerate until set. "Bon Appetit!" This came because I made this jello concoction to top some mandarin orange muffins I made. I used tropical fruit jello and the concoction smelt of mangoes!!!! yummmmmmm

I first made this back at the Jello recipe swap... where we learned that there is a thing as too much jello. Since then it's been a staple favorite and not hard to make. 8 cups of popped popcorn 1/4 cup. butter or margarine 3 tablespoons light corn syrup 1/2 cup packed light brown sugar or granulated sugar (I found the light works best. It keeps the colour bright.) 1 package (4 serving size) Jello Brand Gelatin, any flavor Place popcorn in large bowl. Heat butter and syrup in small saucepan over low heat. Stir in sugar and gelatin; bring to a boil over medium heat. Reduce heat to low and gently simmer for 5 minutes. Pour syrup immediately over popcorn, tossing to coat well. (Note: When pouring the syrup, do it a little at a time then toss or else some pieces will be coated more than others.) Spread popcorn over aluminum foil cookie sheet, using two forks to spread evenly. Bake in preheated 300 degree oven for 10 minutes. Cool. Remove from pan and break into small piece...

I'm sure this dish has a more sophisticated name, but in our family it is referred to as "Green Glop" or "Body Filler".  Despite the silly names we've given it, this salad/dessert/whatever is delicious and a Must Have at family gatherings. 1 large Cool Whip 1 instant pistachio pudding mix 1 19 oz. crushed pineapple 2 cups mini marshmallows Mix together and chill before serving.

Ok, I am making a layered strawberry shortcake but need a light whip cream style icing. 1cup milk 1 pckg vanilla pudding (any kind) 1/4 cup icing sugar Beat until smooth then fold in: 1 tub of cool whip/no name frozen topping Refrigerate until thickened and spread on angel food cake layers. I cut an angel food cake into 3 layers and layered strawberries and this icing between each layer. YUMMMMMMMM! "Bon Appetit!"

The Magic of Jell-o Recipe Book pg 93 1 pckg Devils Food/chocolate cake mix 1 pckg chocolate pudding mix 2 individual vanilla/plain yogurt cups 1/2 cup vegetable oil 1/2 cup water 4 eggs 3 tbsp almond liqueur/1 tsp almond/vanilla extract 1 cup chocolate chips 1 cup chocolate chipe 2 tbsp butter 2 tbsp almond liqueur 1/2 tsp vegetable oil 1/2 cup sliced almonds Mix together first 6 items for 4 minutes with mixer on medium. Stir in chocolate chips. Pour into greased/floured fluted pan(bundt pan). Bake at 350 for 55-60 minutes. Let cool in pan for 15 minutes. Remove and leave to cool complettely on wire rack. Melt chocolate with butter over low heat on stove. Stir in liqueur and oil. Spoon over cake. Garnish with almond slivers and chocolate curls. "Bon Appetit!"

The MAgic of Jell-o Recipe Book pg 125 1pckg raspberry jello 2/3 cup boiling water 2 cups ice cubes 1/2 tub of cool whip/no name whip topping 1 cup raspberries 1 graham/chocolate wafer crumb crust Dissolve jelly powder in boiling water. Add ice and stir constantly until jelly thickens. Remove unmelted ice. Whisk in topping until smooth. Chill until thickened, about 3 hours. Spoon into crust. Chill 3 more hours. "Bon Appetit!"

The Magic of Jell-o Recipe Book pg 81 1 pckg lime jell-o 2/3 cup boiling water 2 cups ice cubes 1 cup thawed cool whip/no name whipped topping 2 tbsp creme de menthe/1tsp mint extract green food colouring 1 prepared graham or chocolate wafer crust Dissolve jelly powder in boiling water, add ice stirring constantly until it starts to thicken (3-5 minutes) remove unmelted ice. Add whipped topping and liqueur and whisk until well blended. Spoon into crust. Chill 3 hours. "Bon Appetit!"