Sunday, August 31, 2008

Rainbow Jello

I picked up a 6oz box of blue, yellow and red jello plus a box of knox gelatin. To get these cool layers, mix the blue jello with an envelope of the knox gelatin. Pour in two cups of boiling water. Dissolve the gelatin. Add 1/2 cup of ice. Stir until thick. Remove any remaining ice cubes and any bubbles that may have formed. Pour into a 9×13 inch pan. Let set in the refrigerator.

Repeat with the yellow jello (+ packet of knox) and pour it over the set blue. Repeat with the red jello (+ packet of knox) and pour it over the yellow. And there you have it, Rainbow Jello.

Oh, and these can be made and cut a day ahead.

Monday, August 25, 2008

Whole Wheat Chocolate Chip Cookies

Really good stuff! You can feel a little better because they are healthier then the traditional! You'd never know all that "good" stuff is in these guys by tasting them! Fools the kiddies! They do have a "nuttier" taste to them though... let me know what you think!

3/4 cup oats ground up (like in a food processor)
1 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter softened (I use the smart balance butter)
1/4 cup canola oil
1/3 cup brown sugar (I use splenda b. sugar)
1/3 cup sugar (I use splenda)
1 egg
1 tsp vanilla
1 cup chocolate chips

Beat butter until fluffy, mix in wet ingredients, then mix in dry ingredients. Stir in Chocolate chips.

Bake at 350 for 8-11 mins.


Funeral Potatoes

If you're looking to de-healthify your potatoes, here's your solution.
8 medium potatoes (cooked, cooled & grated)
¼ cup butter
1 pint sour cream
1 can cream of chicken soup
⅓ cup chopped onions
1 ½ cups shredded cheddar cheese
⅓ cup crushed cornflakes
2 TB melted butter

Heat butter and soup until butter is melted. Add sour cream, onions, and cheese. Mix with potatoes. Spread potatoes in 9x13 baking dish. Mix the 2TB butter with cornflakes and sprinkle on top. Bake at 350° for 45 minutes.