Finger Jell-O

Last week we had some friend over for lunch, and I decided to make a kid friendly dessert.  Ryan's mom had made this jell-o when Nate was sick over Christmas, and I tried my hand at it.  It worked great!  For this recipe I doubled it (made 2 different flavors), and over half stayed in the fridge for us to eat after the event.  Nate was very sad when it was finished off!

Ingredients
2 small packages jell-o (3 oz) or 1 large package (6 oz)
1 1/2 envelopes Knox gelatin
2 1/2 cups boiling water

1. Mix both gelatins in a bowl.
2. Add boiling water and stir until dissolved.
3. Place in an 8x8 or larger pan (the larger the pan, the thinner the jell-o).
4. Cover with plastic wrap and place in fridge until firm.
5. Remove from fridge and place bottom of pan in warm water to ease in jell-o removal.
6. Prior to serving, you can cut into squares or use a cookie cutter for more interesting shapes.

peeling garlic

Peeling garlic.  Not fun, especially with how much I cook with it.  I have read that putting cloves in boiling water loosens the papery skin, so I tried it.  It worked!  How great!  This was especially helpful with those little cloves in the middle of the garlic bulb.  Try it next time you have a few you need in a recipe!

Ryan's Pepperoni rolls

I just love pepperoni rolls.  But when I get them when we go out, they seem too greasy and all.  But, Ry makes a super good one.  I love 'em.  Last week we taught Tessa how to make them.

Ingredients
1 small bag frozen dinner rolls (12 count)
1 bag pepperoni
8 oz mozzarella cheese, shredded
1/8 cup flour
2 tbsp butter, melted
garlic powder

1.  Thaw dough according to label on package.
2.  Preheat oven to 200 degrees F.

3.  Place flour on counter and flatten dough.   Place 3 pieces pepperoni on roll and enough cheese to cover pepperoni (about 1 tbsp).
4.  Roll pepperoni and cheese inside dough and seal all edges (very important).  Then place on a cookie sheet or stone.

5.  Put pan of warm water in oven (for moisture) and place cookie sheet of rolls above it.  Let raise in oven for 7 minutes.
6.  Remove pan of water and raise temperature to 350 degrees F.
7.  Bake about 8 minutes until tops are golden brown.
8.  Baste with butter and sprinkle with garlic powder.

Serve warm and goes especially well with the pastini.

Pastini

Pastini is a soup that Ryan's family makes.  A super-easy, almost all pantry soup, that is wonderful.  I made it last week when it was cold and it was perfect.  Feel free to make it on Friday's during lent and omit the chicken and substitute vegetable broth for the chicken broth.

Ingredients
4 cups chicken broth
1 can diced tomatoes
2 celery stalks, thinly sliced
1 cup chicken, cooked and shredded
1 cup water
1 cup orzo

1. Place all ingredients except orzo in medium saucepan.  Season with salt pepper.
2. Bring to boil and add orzo.
3. Lower heat and simmer until orzo is tender.
4. Serve with additional pepper, if desired.

Miracle thaw

Many years ago, when I still lived at home, we bought a miracle thaw board.  A metal tray that allows food to defrost much faster than on the counter (which is unsafe), but doesn't cook 'em (like I seem to do when I defrost in the microwave).  Yes, I know in the fridge is best, but this is another great option.

I have the "older" model, but here is the new one, the Handy Gourmet Defrosting Tray.

It is one of those funny, made-for-tv items that actually works and that I have been using for years.  Seriously, Ryan thought is was funny when we were dating, but now realizes how great it is.  Hmmm, maybe I need to add the new model to my amazon wish list...

Lemonade cake

Each kid in our family had their own "signature" birthday cake.  Mine is carrot cake with cream cheese frosting.  My sister Tessa's is lemonade cake.  This yummy, and super easy cake is a family favorite.  My cousin Jenny even made it at our family reunion this summer (I think she had to make at least 4 to feed all of us).  Her brother taught her to make it when he visited us over 20 years ago and she has been making it ever since.  We had some friends over for dinner last week and it was a hit.

Ingredients

1 box yellow or vanilla cake mix (with or with out pudding) and other ingredients on box (water, eggs, oil)

6 oz frozen lemonade concentrate, thawed

¼ - ½ cu powdered sugar (depending how sweet you like it)

1. Cook cake according to package directions in bundt pan.  Cool for 5 minutes.
2. While cake is baking, mix lemonade and powdered sugar.  Allow to sit for sugar to dissolve.
3. After cake is cool, leave in pan and poke holes throughout with skewer or knitting needle (although I do not have one of these, it is how I got the recipe from my mom).  
4. Spoon lemonade mixture over cake and allow to soak into cake.
5. After a few minutes, remove from pan and place on cake platter.
6. Dust with powdered sugar just before serving.

Spices

My tip this week is about spices.  I have tons of 'em.  I buy them for one recipe, and they seem to stay in my cabinet.  It is important to have fresh spices to make sure your recipes turn out right.  A few years ago I found a great section of our grocery store - the bulk spices!  They are super easy to use (you put 'em in a small bag) and super cheap (I don't think I have ever paid more than 50 cents for a full bag).  This is great especially during holiday time when you use spices that you may not at other times.

Sometimes I will keep them in the bag, other times I may move them into some of the small plastic baby food containers I got from Nate.  Super easy, and I just label 'em with my label maker.

If you are wondering if your spices are too old, here is a good site from McCormick.  And some info on how long you should keep them (I may need to clean out my spice rack today).

Do you have any tips on spices? 

Popovers

Popovers.  A food I love but never seem to make! This week I finally did, and found out how super easy they are!  Last summer, Tessa and I were super addicted to The Next Food Network Star.  Melissa D'Arabian was our favorite, and she won.!! Her show is Ten Dollar Dinners and it is great - Tessa and I watch it every week together.  We always find a recipe to try (sometimes making the entire meal the same week it is shown).  It went off the air for awhile, and I sent emails to Food Network to let them know how wonderful she is.  And now she's back!  yea!


Here is her super great, super easy popover recipe.  I make a roast in the slow cooker, and this went perfectly!


Ingredients
3 tbsp melted butter, divided
2 eggs
1 cup milk, warmed in microwave 30 seconds
1 cup flour
1 tsp salt

1. Preheat oven to 400 degrees F.
2. Brush 8 muffin cups with 1 tbsp butter and put tin in oven for 5 minutes.
3. Mix eggs in blender until light yellow.
4. Add warmed milk and blend.
5. Add flour, salt and remaining butter and blend until smooth.
6. Remove muffin tin from oven and pour batter.
7. Bake until golden, 30-35 minutes.  Serve warm.

the best can opener!

I wanted to share another favorite gadget, my can opener.  My in-law's gave this to me for my birthday, which I thought was a little hokey.  Then I realized what a blessing it was - no sharp edges, works as I do other things, etc.  I just love it!  It is quick and helpful when I have to open many cans when I am making sauce, soup, etc.  And no more hand cramps!  Thanks Jim and Terri!!