Category: Dessert

Cranberry Jello Salad

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I love old recipes. They are not only a window to the past, but a way to stay connected to the people you love. And for me? It’s the most important way of communicating. It’s my love language. My maternal Grandmother used to make a recipe similar to this one at Thanksgiving each year. She’s still with us, but it’s getting harder and harder to cook each year. I think she’d be happy that this recipe is being preserved, even if I’ve tweaked it a bit! 🙂

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First of all, can we talk about how it’s called a “salad”? That cracks me up! I think they were called such because a lot of gelatins from years past had savory foods stuck in them. But this one? This one is glorious. It’s sweet. But, not overly so. It’s ruby red color shines like a gem, like shiny red balls on the tree, like Rudolph’s nose in the night. It’s covered in a delicious creamy topping, like a snowy cap. I meannnnn. It’s so good. It’s got cranberries, raspberry, pineapple, nuts, cream cheese.

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It’s a breeze to make. There’s more downtime than active time. This pairs well with both a holiday turkey and ham, and you can take my actual word with that! This also makes a fine dessert. And breakfast. Or snack.

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Blessings!

Kristin

Print Recipe
Cranberry Jello Salad
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 2 hours
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 2 hours
Servings
people
Ingredients
Instructions
  1. Lightly spray a 9-inch square pan with cooking spray. In a medium glass bowl, mix the Jello and 1 cup boiling water together. Stir for about 2 minutes or until completely dissolved. Stir in the cold cranberry juice, pineapple and cranberry sauce. Add the pecans. Mix well and pour into the pan. (I actually added the pecans next, and only to half the pan, because my boys do not like nuts) Cover with plastic. Refrigerate until firm. Cream together cream cheese, sugar and sour cream until smooth. When the Jello mixture is firm, spread the cream cheese mix on top. Sprinkle a few pecans on top.
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Halloween Party Kid Food – BONE Appetit!

Are YOU having a Halloween party? Do you still need some food ideas? Boo, do I have some for you! Read below…if you dare…..mwahahahaha!

About a month ago, I received a call from a sweet friend of my boys (who also pretty much has me done in for, precious as she is!). She told me she was throwing a Halloween party and wanted me to be her “Chef”. How amazing is that!? She poured her heart into this party, planning every last detail – the decorations, the games, etc. She even had my husband, who is a DJ, provide the music. This was a party for the ages!

So, as the Chef, I pulled together some menu ideas with her wonderful Mama, and our planner approved them ( 😛 ). Each of the other invitees offered to make the items on our list.  And here they are, in all their Halloweeny glory!

 

Horrors d’oeuvres Time:

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To make this, you simply carve a pie pumpkin to look as if it’s barfed/vommied/puked…the nastier, the better! Put your dip (guacamole worked best for us because…guacamole) in front of it’s gaping barfy mouth.

 

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These are Bugles! And how cute is this sign? A lot of thought was put into that sign.

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This “Pumpkin Poo” went over well with the kids! Also, how can you go wrong with cheese balls? Every party needs cheese balls.

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This sweet and fruity Jack O’Lantern was gobbled down in no time! It’s made with orange segments and grapes. You can use blueberries in place of the grapes or do a mixture of the two.

Dinner Time:

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These Mummy Dogs are so easy to make, and leave quite a spooky impression! All you need is hot dogs and crescent rolls. Preheat the oven to 350F.  Dry hot dogs with paper towels. Cut or rip the crescent rolls into strips. Wrap the strips around the hot dogs in a random pattern. Place on a cookie sheet. Bake until the crescent rolls have become golden brown (as per the package).

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For these cutie Jack O’Lanterns, you’ll need clear plastic cups, a Sharpie, macaroni and cheese, and some celery. Draw the faces on the cups before filling with the macaroni. Once you have added the macaroni, place a small piece of celery in, as the pumpkin stalk.

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These Bat Nuggets are sure to scare! Bake your chicken nuggets, add tortilla chip wings, ketchup eyes, and make sure you eat them before they fly away! Bats fly quickly and erratically, you know.

Dessert Time:

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Nothing will gross you out and make your kids laugh more than these graham cracker bandaids!! All that you’ll need are graham crackers, icing, and red gel. **Yeesh!**

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Our ghostess with the mostess put these donut monsters together, right down to the eyes and teeth! Super scary!

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These were my contribution – Trick or Treat Brownies and Meringue “Ghosties”. For the brownies, you’ll need one box of brownie mix, a bunch of candy (I used Kit Kats, Reese’s Peanut Butter Cups, and M&M’s), and candy eyeballs. Prepare the brownie mix and pour into a 13×9 prepared pan. Chop up the candy (not the M&M’s) and sprinkle randomly. Bake as directed. I found that my candy sank a bit as the brownies baked, so I chopped up some more and squished it into the freshly baked brownies. Do the same with more M&M’s and the eyeballs. Let cool and cut into squares.

For the Meringue Ghosties, I used the following recipe.

http://www.wholefoodsmarket.com/recipe/meringue-ghosts

I used a food-safe paintbrush and hand painted the eyes and mouths, using black gel coloring.

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This party was so much fun, thanks to the wonderful party planning and effort put forth by our cutie gHost! I hope your Halloween parties are as much fun and that you can use some of these ideas!

Happy Halloween!

Kristin

Shark Week Cookie Cake

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{I’m still here! I know it’s been 70 days since I last posted (who’s counting?!), but I’m still here. And my little, loyal blog was here, waiting for me, all along. And I hope you were, too. I hope to get back into feeling good, and feeling inspired, and delivering better-than-subpar blog posts and recipes.}

Do YOU know what week it is? SHARK WEEK! We just love Shark Week in our house! My boys just love sharks and we get a kick out of having a whole week devoted to them. I always like to make a fun treat. This year, I made a cookie cake!

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It is an enormous chocolate chip cookie, “choc” full of chips.

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It is covered in creamy, vanilla frosting ocean water, its frothy waves lapping up to shore, meeting the gold, glittery beach.

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Let’s hope that the owner of the surfboard went for a walk! Yikes! Those waters are super shark infested!

Shark Week Cookie Cake

Serves:  A lot of hungry dudes and dudettes

Recipe adapted from: Doughmestic Housewife

1 C softened butter

1 C sugar

1 C brown sugar

2 eggs

1 t baking soda

3 C flour

2 C chocolate chips

Mix the first 5  ingredients. Then add the flour. Fold in the chocolate chips. Press into a greased cookie/pizza pan. Bake 18 – 25m at 350F.

Frosting:

4 C powdered sugar

1 C shortening

4 T milk (plus more, if you need to thin it out)

1 t vanilla extract

Food coloring

Mix together until you have the right consistency (spreadable, not too runny). Split the frosting into two parts. Color half of it blue (I used both green and blue to make a turquoise-y color).

Extra materials:

Graham cracker crumbs

Gold and blue sugar sprinkles

Fish and dolphin sprinkles

gummy sharks

Plastic palm trees, surf board, umbrella

After the cookie caked has been baked and cooled, frost half of it with the white frosting. Cover most of it with the graham cracker crumbs and gold sprinkles. Leave a little bit of white frosting showing, for the waves. Next, add the blue water. Then add the sharks and sea animal sprinkles, blue sugar sprinkles, palm trees, surf board, and umbrella.

And there you go, little surfers!

Hang then! Don’t let the sharks bite you!

Kristin

Christmas Wreath Cookies

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Okay, Friends! If you don’t have any cookies baked yet, you’re either not going to or you don’t have any quick, easy ideas. I can’t help you with the former, but here is a great recipe for the latter. My boys and I whipped these up today (for Santa and Mrs. Claus).

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They are rich with butter, crumbly in the best kind of way, and packed with vanilla and almond flavors.  I can almost guarantee that you have all the ingredients already (don’t quote me on that).

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Wreath Cookies

1 C butter, softened

1/2 C sugar

2 1/4 C APF

1/4 t salt

1 egg

1/4 t almond extract

1/4 t vanilla bean paste (or extract)

5-7 drops of green food coloring

sprinkles

Preheat oven to 400F.  Cream the butter and sugar together in a large bowl. Add the flour, salt, egg, almond extract, vanilla bean paste (or extract), and food coloring. Roll the dough into little balls and form a hole in the center (I used an icing tip). Put on the sprinkles.  and place on an ungreased cookie sheet and bake for 10 – 12 minutes, or just before the cookies turn brown. Transfer to a rack to cool completely. 

My boys also made these little masterpieces:

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I let them go nuts with M&Ms, sprinkles, marshmallows, and icing. I think Santa will both enjoy them and go into a cookie coma!

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Memories were made and that’s all that matters. <3

The Merriest of Christmases to you and your families! May you feel God’s love and know the real reason behind this special season.

God bless!

Kristin

Easy Pie Crust

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I have never been one to make pies. I love eating them, but making them scared me. Getting the dough ratio just right, rolling it out, and transferring it to the pie tin seemed very daunting to me. That is…until my Mom shared her foolproof pie crust recipe with me. She’s been using it since 1970, where she got it from a gal who also lived in her dormitory. She’s also submitted it to several church cookbooks over the years; it’s ease and popularity always proven. Because cold fat (butter) and ice water are not part of this recipe, it’s easier to make and use. At least for scaredy cats like me! It yields a nice, flaky crust and comes out perfect every time.

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Okaaaay, so I have a lot to learn about transferring the dough [evenly] and making it pretty!

Easy Pie Crust

Makes enough for one bottom crust

1 1/4 C flour

1/2 C shortening

1/2 C boiling water

1/4 t baking powder

1/4 t salt

Combine all the ingredients. Stir well, until completely mixed. Place in the refrigerator for 30 minutes. Roll out, as desired. Add your filling and bake in a 350F oven (time depends on filling). You can place tin foil on the crust if it starts getting too brown.

THAT’S IT! How easy is that?

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I hope you enjoy this family recipe! (I used the Libby’s Pumpkin Pie recipe right off the back of the can)

Peace ‘n’ Blessins’!

Kristin

First Day of Fall Kindergarten & 3’s School Lunches

Tomorrow is…wait for it…okay don’t…THE FIRST DAY OF FALL! For us, living in sunny and hot Florida, this means nothing more than not looking like a wackadoodle for putting out pumpkin decorations (I proudly fall into the wackadoodle category, as my fall decor has been out for weeks!). Sometimes, we Florida girls will also wear boots, quite unnecessarily (I also do this), order our weight in (sometimes skinny and alternative milk) PSLs (look it up if you don’t already know), and marvel at how crisp our mornings have been, in the mid 70’s. Ahhhh, Fall! Would I love to see some orange leaves? Yes. Would I love the weather to require boots or snuggly sweatshirts? Heck yes. But for now, I shall celebrate with pumpkin shaped sandwiches in my kids’ lunchboxes. I do what I can with what I have.

****slurrrrrps on my PSL****

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For my babes, I made a honey maple turkey, colby jack, and mayo sandwiches shaped like pumpkins. I used Food Writers to add a few details. I also packed cheddar sandwich crackers, peaches, grapes (for Bigs), broccoli (for Smalls), applesauce squeezey (for Bigs), an Apple Pie Oatmeal Cookie, and a few candy corn (or “candy pa-corn” as my Smalls calls it).

It’s Fall Y’all!

Kristin

Ham & Cheese Friday Kindergarten & 3’s School Lunches

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Tomorrow is Friday. Yay. I’m so glad we made it another week. I packed ham, cheese, and mayo sandwiches for my boys. With this Arnold’s Country Bread, I only have to make one sandwich and split it between them. I also packed cotton candy grapes, an Apple Pie Oatmeal Cookie, cheddar sandwich crackers, raisins, a natural fruit leather, broccoli for Smalls, and yogurt pretzels for Bigs.

Long live the weekend!

Kristin

Apple Themed Kindergarten School Lunch

‘Tis the season for all things pumpkin…AND apple! I made a quick batch of homemade applesauce earlier this week. I peeled, cored, and sliced gala and golden delicious. I put them in a saucepan, with a little bit of lemon juice and a few cinnamon sticks, over medium high heat. I stirred them until they broke down. I added cinnamon, a little bit of pumpkin pie spice, and vanilla. When they over adequately tender, I blitzed them in the food processor. That’s it! It made my house smell so autumnal and homey! And my oldest loves it! So, with that and the Apple Pie Oatmeal Cookies I made last week (I froze the batch), I was inspired to make an apple themed lunch for my oldest.

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I made an apple shaped sunbutter and apple jelly sandwich. I used Food Writers to add a little red color and I used some of the upper crust to look like a stem. I also packed colby jack cheese, snap pea crisps, homemade applesauce (with a little extra cinnamon on top), an apple cookie, and a squeezy yogurt. I decorated with two little apple cupcake picks.

I guess you could now call me an inCIDER on all things apple. 😀

Kristin

Gluten Free Apple, Honey, and Olive Oil Cake

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You guys. Have you ever made a recipe that is so good that you are at a loss for words? I just did that. Earlier in the week, I found a recipe for an Apple, Honey, and Olive Oil Cake that looked out of this world. It wasn’t gluten free, so I thought I’d be nice and make it such, so my husband could eat it, too. I definitely deserve some kind of pat on the back or a new pair of shoes or something for that act of kindness. Anyways.

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This cake was not only easy (you probably have ALL of the ingredients!!), but it wasn’t overly sweet OR unhealthy.

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It’s basically a health cake. You’re welcome.

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I’m going to be perfectly honest with you right now. I cut a huge slice of this and put it on my dinner plate. I ate the first slice right along with my baked ham with cloves, green beans with almonds, and corn.

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I DO have one regret – not buying (and eating) vanilla ice cream with this. It would be killer. So, that is my sage and wise advice to you today. Buy vanilla ice cream to go with this.

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This cake was one of the best things that happened to me all day.

Gluten Free Apple, Honey, and Olive Oil Cake

Recipe adapted from: Pickledplum.com

5 small red apples (or 4 larger ones), peeled, cored, and sliced thinly

5 T gluten free flour mix (with xanthan gum in it) or another GF flour with 1/8 t xanthan gum added)

5 T brown sugar

5 T extra virgin olive oil

1 t baking powder

4 large eggs

⅔ C honey

Cinnamon

Preheat oven to 350F.

Grease an 8-inch cake pan, then place the apple slices inside. Put flour, sugar, baking powder, olive oil, eggs, and honey in a bowl and whisk until smooth. Pour the batter over the apples and sprinkle cinnamon over top. Bake for 20 minutes. Take the pan out of the oven and drizzle more honey on top. Bake for an additional 25 minutes.

Eat hot or cold. It was ridonk hot. It would be even more ridonk hot with that vanilla ice cream. I’m planning on eating it cold later tonight and/or for breaky. I’m sure it’ll be ridonk, once again.

Enjoy!

Kristin