Bowl Of Jello Worms

Create tasty, edible worms. This recipe is simple and great for Halloween, April Fool's, or anytime you feel like snacking on wormy goodness! If you can make jello, then you can make these cool looking worms.

Ingredients:

2 packs (3 oz) Raspberry jello
1 pkg unflavored gelatin (for extra firmness)
3/4 cup whipping cream
3 cups boiling water
15 drops green food coloring
100 flexible straws (or enough to fill your container)
Tall container (1 quart or 1 liter carton of milk)

Directions:

1) Combine gelatin in bowl and add boiling water.

2) Let it cool to lukewarm and then add the whipping cream and 15 drops green food coloring.

3) Gather your straws (don't forget to flex them out) and put them in the container. It's important that the straws have a tight fit so the jello stays in the straws. For this reason, a 1 liter carton may be better; you will probably get longer worms since there is a tighter fit. If you have a bigger container, a rubber band around the straws is helpful. Or you could just add more straws to fill the container.

4) Add the gelatin mixture to the straw-filled container and let it set until firm.

5) There are multiple ways you can remove the worms from the straws. You can roll a rolling pin over the straws and squeeze them out or you can hold the straws over warm water. The worms will slip right out.

And voila! Jello worms are served.

Click Here to check out this website for a tutorial on this recipe and to view other recipes on their website.

Source: instructables.com/

Easy 5-Ingredient Key Lime Pie Bars

Pastry chefs in fancy restaurants across the country love crumbling baked cookies into their pie crusts. While these yummy squares are more family friendly than fancy, our version of the crumbled-cookie crust is just as delish!

Ingredients:

1        roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

1        container (16 oz) frozen whipped topping, thawed

2        cans (14 oz each) sweetened condensed milk (not evaporated)

3/4     cup lime juice, and 2 tablespoons grated lime peel from 5 to 6 large limes

2        containers (6 oz each) Yoplait® Original Key lime pie yogurt

Directions:

• 1 Heat oven to 350°F. Cut dough into 1/2-inch slices; place slices on ungreased large cookie sheet. Bake 18 to 20 minutes or until golden. Cool completely, then break cookies into gallon-size resealable food-storage plastic bag. Seal bag, and finely crush cookies with rolling pin.
• 2 Pour finely crushed cookies into large bowl; stir in 1 cup of the thawed whipped topping. Press mixture into ungreased 13x9-inch (3-quart) glass baking dish.
• 3 In large bowl, mix condensed milk and lime juice; beat with electric mixer on medium speed until thick and smooth.
• 4 Fold remaining whipped topping and yogurt into milk mixture. Spoon onto cookie crust. Top with grated lime peel. Cover and refrigerate about 8 hours or until completely set. Cut into 5 rows by 4 rows. Cover and refrigerate leftovers.

Expert Tips:

If using a stand mixer, "pulse" the mixer in the beginning to avoid splashing lime juice out of the bowl.
When grating lime peel, wash and dry the fruit well first. As you grate the peel, use a light hand to remove just the flavorful colored part of the peel, not the bitter white "pith."

Source: pillsbury.com

Elegant Fresh Berry Tart

This tart was my first original creation. If other fresh fruits are used, adjust simple syrup flavor to match.

Total Time Prep: 45 minutes  + chilling 

Bake: 10 minutes  + cooling

Makes: 16 servings

 
Ingredients:

1/2 cup of butter softened
1/3 cup sugar
1/2 teaspoon of grated orange peel 
1/4 teaspoon orange extract
1/8 teaspoon vanilla extract
1 cup all-purpose flour

Filling:  

1 package (8 ounces) cream cheese, softened 
1/4 cup sugar
1/2 teaspoon lemon juice

Syrup:   

1 tablespoon sugar
1/2 cup of water
1 tablespoon red raspberry or strawberry preserves
1/4 teaspoon lemon juice

Topping:    

1 cup fresh raspberries
1 pound of fresh strawberries, sliced
2 medium kiwi fruit, peeled and sliced  
1/2 cup of fresh blueberries 

Directions:

1. In a small bowl, cream butter and sugar until light and fluffy. Add the orange peel and extracts. Gradually add flour until mixture forms a ball. Press into a greased 11-in. fluted tart pan with a removable bottom. Bake at 375° for 10-12 minutes or until golden brown. Cool on a wire rack.
2. For filling, in a small bowl, beat the cream cheese, sugar and lemon juice until smooth. Spread over crust. Cover and refrigerate for 30 minutes or until set.
3. Meanwhile, in a small saucepan, bring the water, sugar, preserves and lemon juice to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Set aside to cool.
4. Arrange the strawberries, raspberries, kiwi and blueberries over filling. Brush with sugar mixture. Cover and refrigerate for at least 1 hour before serving.  
5. Yield: 16 servings.

Source: Denise Nakamoto of Elk Grove, California.

Oven Fresh Chicken Pot Pie

Turn leftovers into a satisfying complete meal with this easy pot pie, that can be made with ingredients already on-hand in your kitchen. Also, great with leftover turkey. Give leftovers a makeover with this oven-fresh chicken pot pie recipe. How crispy do you like your crust?

Ingredients:

2 packages McCormick® Chicken Gravy Mix Substitutions

1 teaspoon McCormick® Poultry Seasoning

1 1/2 cups milk

1 cup water

2 tablespoons butter

3 cups cubed cooked chicken Substitutions

2 cups frozen mixed vegetables

1 can (7.5 ounces) refrigerated biscuits

Directions:

1. Preheat oven to 375°F. Mix Gravy Mix, poultry seasoning, milk, water and butter in large skillet or saucepan. Bring to boil on medium heat, stirring frequently. Stir in chicken and vegetables. Return to boil. Reduce heat to low; simmer 5 minutes.
2. Spoon into 2-quart baking dish. Top with biscuits.
3. Bake 15 minutes or until biscuits are golden brown.

Source: mccormick.com

Easy Pepperoni Rolls

Ingredients:

• 3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can)
• 56 pepperoni slices
• Block of cheese (I use Colby & Monterey Jack)
• Parmesan
• Oregano
• 1 jar pizza sauce

Directions:

Cut the block of cheese into at least 28 squares.
Flatten a biscuit out and stack pepperoni and cheese on top.
Gather up the edges of the biscuit.
Line the rolls up (seam side down) in a greased 9×13 in. pan.
Sprinkle with oregano
Bake at 425°F for 18-20 minutes.
Serve the rolls with warm pizza sauce for dipping.

Source: howtoinstructions.us

Easy Meat Lasagna

No precooking is required for the lasagna noodles in this lasagna. The noodles become tender as the lasagna bakes.

Ingredients:

   1/2 pound lean ground beef

1/2 pound Italian sausage, casing removed

2 jars (26 ounces each) spaghetti sauce, divided

2 eggs

2 containers (15 ounces each) ricotta cheese

1 package (8 ounces) shredded mozzarella cheese, (2 cups), divided

1 teaspoon McCormick® Garlic Powder

1 teaspoon McCormick® Parsley Flakes

1 teaspoon McCormick® Perfect Pinch® Italian Seasoning

1/2 teaspoon salt

1/4 teaspoon McCormick® Black Pepper, Ground

9 lasagna noodles, uncooked

1/4 cup grated Parmesan cheese 

Directions:

1. Preheat oven to 350°F. Brown ground beef and sausage in large skillet on medium heat; stirring occasionally. Drain fat. Stir 4 cups spaghetti sauce into meat mixture. Reserve remaining spaghetti sauce for serving.
2. Beat eggs in large bowl. Add ricotta cheese, 1 1/2 cups of the mozzarella cheese, garlic powder, Italian seasoning, parsley, salt and pepper; mix well.
3. Spread about 1 cup of the meat sauce onto the bottom of 13x9-inch baking dish; top with 3 noodles. Spread half of the cheese mixture over the noodles. Repeat meat sauce, noodles and cheese layer once. Top with remaining noodles and meat sauce, making sure to cover noodles with sauce. Sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese. Cover with foil.
4. Bake 45 minutes. Remove foil. Bake 15 minutes longer or until noodles are tender. Let stand 15 minutes before cutting. Serve with reserved spaghetti sauce.

Easy BLT Salad

Ingredients:

 

1 pound thick-sliced bacon

2 large heads romaine lettuce, washed, dried and cut into bite-sized pieces  about 16 cups.

3 large ripe tomatoes (1-1/2 pounds), cored and cut into bite-sized pieces

1 cup whipped salad dressing (such as Miracle Whip)

1 teaspoon salt-free seasoning mix (such as Mrs. Dash)

 

Directions:

1.Cook bacon in a large skillet about 6 minutes, until crispy. Drain on paper towels; crumble when cool.

2.Place half of the lettuce in a 14- to 16-cup salad or trifle bowl. Sprinkle half of the tomato pieces and half of the crumbled bacon over the lettuce. Press to compress ingredients.

3.Spread half of the salad dressing over the top. Sprinkle with half the seasoning mix. Repeat layering with remaining lettuce, tomato (reserving some for garnish), bacon and dressing. Sprinkle top with remaining seasoning and reserved tomato. Cover and refrigerate for at least 2 hours.

 

 

Zucchini Pizza

Ingredients:

4 Fresh Zucchini
Olive Oil
Fresh Garlic or Garlic Powder
Fresh Tomatoes
Salt and Pepper to taste
Mozzarella Cheese
Parmesan Cheese (shacker)

Directions:

Slice the zucchini in half. Slice off the bottom to keep in stable. Brush with olive oil and top with garlic or garlic powder. 

Top with sliced tomatoes, salt and pepper to taste. 

Use mozzarella cheese, Parmesan cheese or mixed blend.. Bake 375 for 20 to 30 minutes until soft.

One Bowl Quick Quiche

This easy recipe for a rich, spinach and feta quiche is simple to prepare with less mess.

Ingredients: (serves 6 people)

1. 1 1/2 cups fat free half and half
2. 6 eggs
3. 3/4 cup biscuit mix
4. 1/4 cup butter, melted
5. 1 teaspoon kosher salt
6. Ground pepper, to taste
7. 1/2 teaspoon garlic powder
8. 4 teaspoons onion, finely minced
9. 1 package (10-12 ounces) frozen spinach, cooked and drained
10. 2 cups Italian cheese blend, shredded
11. 1/2 cup feta cheese, crumbled
12. 3-4 strips of bacon, cooked and crumbled (optional)

Directions:

1. Preheat your oven to 350ºF. Lightly grease a 9” deep-dish pie pan or 10” quiche dish.
2. Beat eggs and whisk in the half and half in a large bowl. Add butter, cheese, herbs and spices and fold together.
3. Fold in the spinach and then the biscuit mix to incorporate.
4. Pour the mixture into your greased pie or quiche dish carefully, just to the top of the dish. Place the dish onto a cookie sheet inside the oven in case of spill over.
5. Bake in the oven for about 50 minutes, until the top is golden brown and a knife can be inserted in the center and come out clean. Cut into slices and serve.
6. Tip: Always preheat your oven 25º lower if you’re using a non-stick pan. This may require a slightly longer cook time.
7. Tip: If thawing spinach in your refrigerator, be sure to place it in a small bowl to capture draining liquids. For straining, place two thick paper towels in your colander or strainer. Empty the thawed spinach into the center of towels. Gather towels around spinach and squeeze to remove excess liquids.

Easy Peanut Butter Fudge

Ingredients:

4 cups granulated sugar
1 cup milk
2 cups peanut butter
1 tablespoon butter
1 tablespoon vanilla extract 

Directions:

1. Prepare a 9x11 glass dish by buttering the bottom.
2. In heavy bottom sauce pan combine sugar and milk.
3. Measure and set aside remaining ingredients.
4. Cook over MEDIUM HEAT (temperature too high will cause it to reach temperature sooner and lead to overcooking) stirring occasionally till it comes to a boil then stir constantly.
5. Let boil for 4 minutes EXACTLY, over cooking leads to crumbly fudge as it has moved past softball stage and into softcrack (measure from the first sight of littlest bubbles or use a thermometer - softball stage) I use a stop watch. Remove from heat.
6. Stir in remaining ingredients till all melted and smooth.
7. Pour into prepared dish and refrigerate until firm.