Strawberry Sparkles: "There's Always Room for Jell-o"

Strawberry Sparkles: "There's Always Room for Jell-o"

Hi everybody :)
"There's always room for jell-o," especially if it's sugar free :)
Today I'm sharing one of the easiest recipe ever! The best part about it is that because it's low in calories you don't have to feel guilty about over- indulging :)  There is also variations to make whatever flavor combination you like! Let's get it started...

Fruit Sparkles
1 package (4-serving size) JELL-0 Brand Sugar Free or Regular Gelatin, any flavor
1 cup boiling water
1 cup chilled fruit flavored seltzer, sparkling water, club soda or other carbonated beverages
Suggested Flavor Combinations, listed below
 
Completely dissolve gelatin in boiling water. Add beverage. (mixture will fizz).

Chill until slightly thickened. Stir in fruit. Pour into individual dishes or medium serving bowl or gelatin mold. 

Chill until firm, about 1 hour. Garnish if desired.

 Makes 3 cups or 6 servings
 
Suggested Flavor Combinations:
• 1 cup combined sliced bananas and strawberries 
• Lime flavor gelatin and 1 can (8 ounces) pear halves in juice, drained.
• Raspberry flavor gelatin and 1 can (8 ounces) fruit cocktail in juice or sliced peaches in juice, drained.
• Cherry flavor gelatin and 1 medium banana, sliced.
• Strawberry flavor gelatin and 1 cup Sliced strawberries
• Orange flavor gelatin and 1 cup drained mandarin orange
sections or unsweetened crushed pineapple.
Source: There's Always Room for Sugar Free JELL-O 

What I Did and/or Thinks: 
I used the strawberry flavor gelatin and 1 cup sliced strawberries combo and prepared it in my heart shaped mold.

The Taste: Great! Strawberries and gelatin, what's not to love! Repeat A.O.A.P (as often as possible)! I can't wait to try the other flavors.

ENJOY! Come again... 

Linked to:
My Meatless Monday: My Sweet and Savory
Keeping It Simple - Motivate Me Monday Link Party 
Zentmrs: Tuesday Table  
Show and Share Wednesday Semi-Homemade Mom  
Bizzy Bake Recipe Box 
Sugar & Spice and Everything Nice @Seven Thirty Three

Raspberry-Banana Gelatin Dessert: Pink Ribbon Recipe

Raspberry-Banana Gelatin Dessert: Pink Ribbon Recipe

Hi everybody :) 

The mixing of ice cream with jello, is what caught my attention in this recipe. I wondered how it would taste, so I had to try it out.  

This recipe may be a good choice for cancer patients because it's great for nausea, mouth sores, and diarrhea, three of the most common side effects of cancer treatments.  During times of nausea, gelatin can help settle the stomach. Eating crackers and dry toast can help combat nausea in the morning and drinking plenty of fluids can be a big help also.
 

Raspberry-Banana Gelatin Dessert  adapted Betty Crocker Living with Cancer Cookbook

Prep Time: 10 Minutes   |   Start to Finish: 3 Hours 40 Minutes     8 servings

1 box 8-serving size) raspberry-flavored gelatin (I used 2 {4-serving size boxes} 3 oz. each)
2 cups boiling water
1 pint (2 cups) vanilla ice cream
1 can (20 oz) crushed pineapple in juice, drained (I use 1 15 1/4 oz. can)
2 medium bananas, thinly sliced

1. Place gelatin in medium bowl. Add boiling water, stir until gelatin is dissolved. Stir in ice cream. 

Refrigerate about 30 minutes or until partially set.

Spray 2-quart mold with cooking spray. Stir pineapple and bananas into gelatin. 

Spoon into mold. Cover; refrigerate at least 3 hours until firm. 

Unmold gelatin onto serving plate. 

Low fiber

1 Serving: Calories 210 (Calories from Far 35); Total Fat 3.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 15mg Sodium 130mg, Potassium 240mg, Total Carbohydrate 42g (Dietary Fiber 1g); Protein 3g % Daily Value: Vitamin A 4%; Vitamin C 15%; Calcium 6%; Iron 0%; Folic Acid 2%: Magnesium 6% Exchanges: 1 Starch, 1/2 Fruit, 1 1/2 Other Carbohydrate, 1/2 Fat Carbohydrate Choices: 3

What I Did and/or Think:
I followed the recipe as stated. I divided the jello into 2 mini trifle dishes and a small heart-shape mold because I didn't have a  2 quart mold. 

The ice cream gave the jello a creamy texture.

The Taste: I LOVE IT! I can't wait to try it out with different flavors of jellos ice creams, or  fruits! This is another Great REPEAT!
 

 













ENJOY! Come again...

Linked to:

Weekend Wrap Up Party: Tater Tots and Jello
 Sweets for Saturday @ Sweet As Sugar Cookies
The Better Baker Weekend Potluck #40
Strut Your Stuff Saturday @ Six Sister's Stuff
Show and Tell Saturday: Be Different...Act Normal 
Sweet Saturday Link Party: The Gingerbread Blog

Frosted Grapes

Frosted Grapes

Hi everybody :)

Today recipe is a super easy one I found while browsing the web. Don't worry it's not about apples... but it is about fruits....GRAPES!

Frosted Grapes...they are perfect for parties, entertaining, or just for snacking, and the recipe comes together in a SNAP! The best part about it is; it just take two ingredients to make: jello and seedless grapes.

Frosted Grapes adapted All Recipes.com

Ingredients:
2 pounds red seedless grapes (or your choice of seedless grapes)
1 (3 ounce) package cherry flavored gelatin mix (or your choice of gelatin)

What I Did:
I used 3 kinds of seedless grapes. The jello flavors I used were lime, raspberry, black cherry and strawberry.

I washed, separated and plucked the grapes from their stems and rinse in a colander. 

For each grape type I put them back into the colander to damp them 

and add some of the jello and toss. 

Place them in freezer zip-lock bags add the remaining jello and repeat with the other grapes and jello. Freeze about 2 hours or until set. (To get a good coating more jello is sometimes needed.)

For the Green Grapes I used Lime and Strawberry Jello

For the Red Grapes, I used Raspberry Jello.

For the Black Grapes, I used Black Cherry Jello. 

What I Think:  
 I really like this idea. I think sugar-free jello will work well with this recipe too. I'm sure kids will also love this one. The grapes were DELICIOUS and definitely worthy of a REPEAT.
 
 















ENJOY! Come again..... 

 Linked to  
Rattlebridge Farms: Foodie Friday 
Full Plate Thursday @ Miz Helen's Country Cottage
 Whatever Goes Wednesday @ Someday Crafts 
Whatcha' Whipped Up Wednesday @ DJ's Sugar Shack
Tastetastic Thursday @ A Little Nosh 

Fruity Applesauce: More than Just Apples

Fruity Applesauce: More than Just Apples

Hi everybody :)

Today recipe is a really super easy one, I can't believe I haven't already shared it. It's great for summer days and when you want a nice refreshing treat. The best part is you get to fix it any way you want. Kids will LOVE it too. If you're health-conscience, you don't have to miss out on the fun, because it can also be sugar-free.

Are you tired of buying the fruit-flavored applesauce in the store with the ONLY FRUIT in it is apple?
Your problem can easily be solve.
How?
By making your own.... here we go...

Fruity Applesauce
1 cup  Applesauce (I used store-brought but I'm sure homemade can be used too)
1/4 -1/2 cup Fruits your choice;  Fresh, diced or sliced  Canned, drained or Frozen, partly thawed
One of the Followings:  (optional)
1 teaspoon Jello: any flavor or same as fruit
1 teaspoon powdered Kool-Aid: any flavor or same as fruit , sweetened or unsweetened
2 Tablespoons Fruit Juice: Fresh, Canned or Frozen; any flavor or same as fruit
Few drops Food Color: any color or same as fruit

Mix all the ingredient together and chill about 1 hour and serve. If you're using frozen fruits skip the chill part and enjoy :)

What I Think:
This is just a guideline recipe,so feel free to adjusted it to your liking. Have fun mixing and matching or choose a color or flavor theme. For a nice cool sensation, these are also great frozen. Here are some of my favorites:

For the Fruity Berry Applesauce
Frozen Mix Berries (Strawberries, Blueberries and Raspberry ( I get this from Sam's Club)
Raspberry Jello
Applesauce
Follow as directed above.

Fruity Berry Applesauce

For the Fruity Orange Applesauce:
Frozen orange juice concentrate or orange-flavored Kool-Aid
Canned mandarin oranges
Applesauce
Follow as directed above.

Fruity Orange Applesauce

 


















For the Fruity Kiwi Applesauce:
Kiwi fruit
Lime Jello
Applesauce
Follow as directed above.

Fruity Kiwi Applesauce

 
ENJOY! Come again...

Linked to:
Make Ahead Meals for Busy Moms: Melt-in-Your-Mouth Monday Recipe Blog Hop # 82 ,
Jam Hands: Recipe Sharing Monday #27  
Just Something I Whipped Up
This Week Cravings: Mom's Crazy Cooking
Flour Me With Love: Mix it up Monday!
Must Try Mondays: My Favorite Finds
Jaime @ Mom's Test Kitchen  
My Meatless Monday: My Sweet and Savory

Black Cherry Pretzel Dessert Cups

Black Cherry Pretzel Dessert Cup

Hi everybody :) 

My favorite fruit is cherry, so I decided to put a new spin on the famous Strawberry Pretzel Salad. Don't get me wrong, I do love strawberries too. They're a close runner-up to cherries :) I had plenty of cherries on hand and I wanted to make something that didn't have to go in the oven. Something cool and refreshing: cherry pretzel dessert cups...BINGO!

Black Cherry Pretzel Dessert Cups partly adapted from Kraft Foods

Serving 3 (5oz). cups
1 (3 ounce) pkg. Black Cherry Jello
1 cup hot water
1 cup (about 5 oz.) frozen cherry with juice
2 ounces cream cheese (1/4  [8 oz.] package)
2 tablespoon sugar
1 cup Cool Whip
3/4 cup crushed pretzels (I use mini pretzels)
1/4 cup melted butter
1 tablespoons sugar
Cherries and Pretzels for garnish

Mix the butter, pretzels and sugar divide evenly  into plastic 3 5 oz. cups, about 3 tablespoon per cup. Using another cup to press mixture down firmly. Freeze for 30 minutes.

Meanwhile dissolve Jello in boiling water; let set for about 30 minutes.
Add frozen cherries to jello.  Working quickly, pour on top of pretzel crust in each cup. Jello will begin to thicken.

Refrigerate until set for about 25-30 minutes.

Then mix the cream cheese, sugar and Cool Whip together and spread it over the Jello. Store in fridge until ready for serving.  Garnish with fresh Cherries and Pretzels.

What I Think :
 If you like Strawberry Pretzel Salad, you're going to LOVE THIS! Enough said..

BTW, you can mix and match fruits and jello, or go with a cookie crust if you like. Read the jello box to see what fruits that do not gel well first. Oh, I downsized the recipe for 3 servings, but it can be doubled or tripled.

ENJOY! Come again....

Linked to: 
Tuesday Talent Show #49     
Melt In Your Mouth Recipes Blog Hop # 78

Red Velvet Poke Cake

Red Velvet Poke Cake - Daughter's Craving.

Red Velvet Poke Cake

Hi everybody : )

Remember the Carrot Poke Cake with Cheesecake Filling I did a while back? Well..my daughter doesn't share my love for carrot cakes. She's a red velvet cake lover, (like hubby). Hey all you carrot cake fans. we got traitors in our mist! : ) I love red velvet too, but if I had to choose....carrot cake takes the prize.

This cake is the basically the same as I did for the carrot poke cake, just subbing out the carrot cake mix for the red velvet cake mix. So here it goes.
 
Ingredients:
Cake:

1 box red velvet cake
ingredients needed to make cake (eggs, oil, & water)
Filling:
2 (3.4 oz.) boxes instant Cheesecake-flavored pudding
4 cups milk
Topping:
1 (8 oz.) tub Cool Whip, thawed
4 oz cream cheese ( 1/2 of 8-oz pkg.) (softened) 
2 tablespoons powdered sugar  (or a little more if desired)
1/2 cup chopped nuts or coconut if desired
  
Preheat oven to 350ºF. Prepare cake batter as directed on package. Pour into 13x9-inch baking pan.

Bake 35 to 40 min. or until wooden toothpick inserted in center comes out clean. Remove from oven.    Let cool for a few minutes. Then, with a wooden spoon handle, large fork or skewer poke holes in the warm cake at 1/2-inch intervals. Be sure to poke right down to the bottom of the cake. You want holes big enough so that the pudding has plenty of room to get to the bottom.

Cake with holes

In a medium bowl, prepare instant pudding with milk, whisking until all the lumps are gone. Pour pudding over cake. Making sure to get right into the holes as much pudding as possible. Cover and put in the refrigerator to set for about 2 hours.

BEAT cool whip, cream cheese, and powdered sugar in large bowl with electric mixer until well blended. Spread onto cake. Sprinkle with nuts or coconut if desired. Eat! Store leftovers in refrigerator.

Oh by the way, my daughter made this one; she's a very picky eater and thinks that since carrots are vegetables, they don't belong in cakes. She doesn't know what she's saying, I think law school is affecting her taste buds : )

Cake with Cheesecake Filling

I didn't get a chance to take a picture of the finished cake. They woofed it down too fast. The piece above is the ONLY slice I ate : (  The cake was good obviously.

Before you go....

 Make A Difference:  Justice for Brandon C. Jackson

I like to call your attention to the new widget I have on the top left side of my blog. It's about the injustice treatment of Brandon C. Jackson. I don't know him, but his story have touched my heart.  I like to implore you to take a little time, if you will, to read his story, sign his petition and pass it along.

ENJOY! Come again.....

Carrot Poke Cake with Cheesecake Filling

Feeding My Obsession : Carrot Poke Cake with Cheesecake Filling 

  

Carrot Poke Cake with Cheesecake Filling

Hi everybody, I'm so excited about today post! If you've been following me on Pinterest, you know I have a thing for anything carrot cakey. I found out there's a whole world of carrot cake lover out there. I pinned every thing from carrot cake popcorn to carrot cake ice cream! (I gotta try that!) Cakey is that a word? Oh well.

This idea came to me when I saw Carrot Poke Cake on Kraft Foods and Red Velvet Poke Cake on  The Country Cook  and Cool Whip Cream Frosting. I wanted to make a carrot poke cake that had the tangy sweet taste of a cream cheese frosting. So, I toss all their ideas up in my head  :)  and here's the result.

Ingredients:

For the Cake:

1 box Carrot Cake Mix -  I use Duncan Hines Classic Carrot Decadent   

ingredients needed to make cake (eggs, oil & water)

For the Filling:
2 (3.4 boxes) instant Cheesecake-flavored pudding
4 cups milk

For the Topping:
1 (8 ounces) tub frozen whipped topping, thawed (Cool Whip)
4 ounces cream cheese (1/2 of 8 ounces packages), softened

1/2 teaspoon cinnamon

1 - 2 tablespoons powdered sugar
1/2 cup chopped walnut, pecan or coconut, toasted; optional

Preparing the Cake:
Preheat oven to 350ºF. Prepare cake batter as directed on package; stir in carrots and raisins. Pour into 13x9-inch baking pan.

Bake 35 to 40 min. or until wooden toothpick inserted in center comes out clean. Remove from oven.    Let cool for a few minutes. Then, with a wooden spoon handle, large fork or skewer poke holes in the warm cake at 1/2-inch intervals. Be sure to poke right down to the bottom of the cake. You want holes big enough so that the pudding has plenty of room to get to the bottom.

Cake with Holes

Preparing the Filling:
In a medium bowl, prepare instant pudding with milk, whisking until all the lumps are gone. Pour pudding over cake. Making sure to get right into the holes as much pudding as possible. Cover and put in the refrigerator to set for about 2 hours. Do not skip this step!!

Cake with Filling

Preparing the Topping:
Beat cool whip, cream cheese, cinnamon and  powdered sugar  in large bowl with electric mixer until well blended. Spread onto cake. Sprinkle with nuts or coconut. Eat! Store leftovers in refrigerator.

What I Think:
I love the cinnamony taste of the topping. The recipe turn out great, so it will be on my repeat list. I'll might have to downside it because only my son and I are the only carrot cake lovers in our house, those traitors : )

Linked to:

Sweet Tooth Friday @ Alli-n-Son