Glass Block Holiday Jello

4 3-oz. packages assorted Jello (in coordinating colors)
2 packets unflavored gelatin
1 14-oz. can sweetened condensed milk


Spray 4 small food storage containers (like Tupperware/Gladware/Rubbermaid) with non-stick cooking spray. Set aside.


Bring 5+ cups of water to a boil. Combine 1 c. boiling water with 1 package of Jello, stirring until dissolved. Place the dissolved Jello in one of the prepared containers. Repeat with the remaining packages of Jello. Refrigerate for at least 4 hours, preferable overnight.


When the Jello has set, bring another 1 1/2 c. of water to a boil. While the water is heating, sprinkle 2 packets of unflavored gelatin over 1/2 c. of cold water. Allow to stand for about 4 minutes. When the water is boiling, pour 1 1/2 c. boiling water over the dissolved gelatin and stir to combine. Add the sweetened condensed milk and mix well. Allow to come to room temperature.

Lightly spray a 9x13" pan with non-stick cooking spray. Carefully cut the colored Jello into cubes and gently toss to combine in the 9x13" pan. Pour the cooled milk mixture over the colored Jello and, if necessary, rearrange some of the colored Jello to make sure it is evenly distributed and not sticking out of the white mixture too far.

Place the 9x13" pan in the refrigerator and chill overnight. Cut into squares, rectangles, or various shapes with cookie cutters and serve.

From Our Best Bites

Mix and Match Muffins

3 cups unbleached flour
1/2 cup whole wheat flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar, brown sugar, or sucanat
1/2 cup oil
1 cup milk
1/2 cup plain yogurt
2 eggs
Mixins: 1 teaspoon extract, 1 1/2 cups any combination of fruit*, chopped nuts, chocolate
*Possible fruit to use: mashed bananas, blueberries, finely chopped apples, raspberries, coarsely chopped cranberries
Preheat oven to 350 °. Line muffin tin with papers or spray with nonstick cooking spray. In large mixing bowl, combine, flours, baking powder, baking soda, salt, and sugar. (If preparing as a mix, simply combine all these ingredients in a ziptop bag, label well, mark with the wet ingredients and baking instructions.)
In a separate bowl, combine oil, milk, yogurt, and eggs. Whisk to blend. Add wet ingredients to dry. Fold gently until mostly moistened, but still lumpy. Fold in mix-ins.
For 12 large muffins, fill muffin cups completely, even mounding past their tops. For 18 kid-size muffin, fill almost full. Bake 25 – 35 minutes, depending on how much you fill them.

Corn, Black Beans & Beef Empanadas

Recipe adapted from Cook's Illustrated

Filling
1/2 cup chicken broth
1 pound 85% lean ground beef
salt and pepper to taste
1 tablespoon olive oil
2 medium onions, finely chopped
6 garlic cloves, minced
1/2 cup frozen corn kernels
1/2 cup canned black beans, rinsed
1 teaspoon ground cumin
1/4 teaspoon cayenne
1/8 teaspoon ground cloves
1/2 cup packed cilantro leaves, coarsely chopped
1/2 cup taco shredded cheese blend

1 package empanada dough rounds

To make the filling, heat the oil in a skillet and saute the onions and garlic until softened. Add the corn, black beans, cumin, cayenne, and cloves and cook until fragrant. Crumble the beef into the pan and brown. Add the chicken broth to the pan to deglaze and transfer the beef mixture to a bowl; cool.

Stir in the cilantro leaves into the beef mixture and season with salt and pepper to taste. Continue to cool completely in the refrigerator. Once cooled completely, fold in the cheese.
To assemble the empanadas, preheat the oven to 425 degrees and place a large baking sheet in the oven. Using the premade empanada dough, place 1/3 cup of filling mixture in the center of each dough round. Brush the edges of the dough with water and fold dough over the filling. Press the edges to seal and crimp the edges using a fork.

To bake, drizzle 2 tablespoons of oil over the surface of the large preheated baking sheet and then return to the oven for 2 minutes. Remove the baking sheet from the oven and place the empanadas onto the baking sheet. Brush the tops of the empanadas with oil. Place the baking sheet of empanadas in the preheated oven and bake for 25-30 minutes until well browned and crisp. Cool empanadas on a wire rack for 10 minutes and serve.

* To make ahead/freezer meal - Prepare the empanadas as directed above. Once assembled, place empanadas in a gallon sized freezer bag in one layer. Remove any excess air from the bag and freeze flat. When ready to prepare, preheat oven to 425 degrees and place a large baking sheet in the oven. Drizzle 2 tablespoons of oil over the surface of the large preheated baking sheet and then return to the oven for 2 minutes. Remove the baking sheet from the oven and place the frozen empanadas onto the baking sheet. Brush the tops of the empanadas with oil. Place the baking sheet of frozen empanadas in the preheated oven and bake for 30-35 minutes until well browned and crisp. Cool empanadas on a wire rack for 10 minutes and serve.

Cornflake Chicken Tenders

Recipe adapted from Pennies on a Platter

4 boneless skinless chicken breasts, cut into 1-inch strips
1/4 cup flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 tablespoons (1/2 cup) butter, melted
2 cups finely crushed corn flakes cereal


Adjust an oven rack to the middle position and heat the oven to 400˚F. Place an oven-safe cooling rack on a baking sheet and set aside.

Combine the flour and spices in a small bowl; set aside. Place melted butter in another small bowl; set aside. Place the crushed cereal in a medium-sized bowl or pie plate.

Dip the chicken pieces in the seasoned flour, then the butter, then the cereal. Place the coated chicken strips on the rack in the baking sheet.

Bake the coated chicken pieces in the preheated oven for 20 – 25 minutes, until chicken is no longer pink. Serve with your favorite sauce.

* To make ahead/freezer meal - Prepare as directed to coat the chicken and spread them on a wax paper lined baking sheet after coating. Place the baking sheet in the freezer uncovered and flash freeze for half an hour, until mostly firm. Transfer the strips to a gallon sized freezer bag labeled with the date and cooking instructions. When ready to prepare, preheat oven to 400˚F and bake from frozen (do not defrost) for 25 minutes on the baking sheet with the cooling rack.

Ice-Cream Dessert Bars

For Mothers Day my husband made these yummy little treats! They were good but very rich- I got the recipe off the back of a Crispix box.

• 5 cups Crispix cereal
• 3/4 cups chopped peanuts
• 1/2 cup toffee bits
• 3/4 cup packed light brown sugar
• 1/2 cup light-colored corn syrup
• 1/2 tsp salt
• 1 quart chocolate ice cream, softened
• 1 quart strawberry ice cream, softened

1. Line a 13x9x2 inch pan with foil, allowing foil to extend over the two edges, butter the foil. Mix cereal, peanuts, and toffee in a large bowl, breaking up the cereal slightly with the back of a wooden spoon ask you stir; set aside.

2. In a large saucepan, combine butter, brown sugar, corn syrup and salt. Bring to boiling over medium-high heat. stirring constantly to melt butter and dissolve brown sugar; remove from heat. Add cereal mixture and stir to coat evenly. Spoon 4 1/2 cups of the mixture into prepared pan. Using a silicone spatula or wooden spoon, spread and press the mixture firmly into bottom of pan to for an even crust. Freeze for 10 minutes. Meanwhile, spread remaining cereal mixture in an even layer on a cookie sheet or tray lined with buttered foil. Freeze, until needed

3. Spread softened chocolate ice cream evenly over cereal layer in baking pan; freeze until firm, about 30 minutes. Remove layered dessert from freezer. Quickly spread strawberry ice cream over chocolate ice cream. Remove cereal mixture from freezer; sprinkle atop strawberry ice cream. Cover and freeze until firm, about 4 hours. Lift out of pan using foil. Cut into bars. Allow to stand 10 minutes before serving.

We took some liberty and changed our ice cream flavors to banana split and vanilla...mmm mm good. But the crust was very rich. We also didn't have a lot of luck with the buttered foil in the 9x13. Next time I think we'll just grease a glass 9x13 and cut them in there.

Chicken Noodle Casserole

1 Can mushroom soup
1/2 C. milk
1/4 Tsp. ground pepper
1/4 C. Parmesan cheese
1 C. frozen mixed veg.
2 C. cooked cubed chicken
2 C. cooked egg noddles
1/2 C. shredded cheddar cheese

Stir soup, milk, black pepper, Parmesan cheese, vegetables, chicken, and noddles in 1 1/2 qt. casserole dish. Bake at 400 degrees for 25 minutes or until hot. Stir and then top with cheddar cheese.

Found this recipe at sistersstuff.blogspot

YUMMY!!

Cider-Glazed Chicken with Roast Veggies

Vegetables

• 3/4 lb parsnips, peeled and cut into 1/2-inch pieces
• 3/4 lb carrots, peeled and cut into 1/2-inch pieces
• 3/4 lb red-skinned potatoes, scrubbed and cut into 1/2 inch pieces
• 2 Tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 Tbsp fresh rosemary

Chicken

• 2 Tbsp olive oil
• 1 1/4 lbs thin-cut boneless, skinless chicken breasts
• 1/4 cup flour
• 1 cup apple cider
• 2 tsp grainy Dijon mustard
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp black pepper

1. Heat oven to 450. Coat a large baking pan with cooking spray.


2. Veggies- Place parsnips, carrots and potatoes in a large bowl. Toss with olive oil, salt, pepper and rosemary. Spoon into the prepared pan and roast @ 450 for 35 min turning after 15 minutes.


3. Chicken- Heat a large nonstick skillet over medium-high heat. Add 1 Tbsp oil. Coat chicken in flour and add half to skillet. Cook 2 minutes per side. Remove to plate and repeat with remaining Tbsp oil and chicken. Remove chicken to plate.


4. Reduce heat to medium and pour cider into skillet. Cook 1 minute, scraping up any browned bits from pan. Stir in mustard, thyme, salt and pepper. Add chicken and simmer on medium-low, covered, for 4 minutes.


5. Spoon sauce over chicken. Serve with roasted vegetables.

My Changes- I used dried not fresh rosemary. I used regular chicken breasts, but cut them into 1/3's- I'm not sure I've ever seen "thin cut" you'll have to adjust cooking time on chicken if using the regular chicken breasts. And I used the Dijon mustard I had on hand, which was not grainy. I also flipped the chicken a couple times after putting it back in the pan with the sauce.

The chicken was a hit- even with the vegetarian 2 year old.