Sunday, August 30, 2009

Layered Jello

Since Jello salads are so popular in Utah....I thought it was time for me to learn how to make one.

1 3/4c boiling water (per packet)
8 - 3 oz. packets of various jello flavors and colors (raspberry, lime, pineapple, orange, mixed berry)
4 oz. sour cream
4 oz. cream cheese
about 8 oz. cool whip
Place 9×13 glass baking dish in refrigerator on level surface for at least 20 minutes or until completely chilled. Whip the sour cream and cream cheese together until well combined in a large bowl. Add in the cool whip, whisking until smooth. Set aside.
In another bowl combine one packet of jell-o with 1 cup boiling water, once the sugar has desolved, add 3/4 cups of cold water, let it cool slightly, about 10 minutes. Pour 1 cup of the jello into the chilled baking dish making sure it covers the entire bottom and place back in the refrigerator until when you touch it, it is mostly set. With the remaining 3/4 cup of jello whisk in 3 Tablespoons of the cheese/cool whip mixture until smooth. Pour the jello/whip mixture on top of the set jello layer. Repeat for each flavor of jello making sure each layer is set before adding another (about 15 minutes).
Tips:Make sure that each layer is set well enough (it’s pretty much solid to the touch) before adding on a new layer. Don’t forget to let the newly mixed jello & boiling water cool before you add the next layer on, if not it will melt the other layers and things will get all kooky with layers between, separated and to the sides of each other. Once you get into the rhythm of making the layers, it’s becomes quite easy. You’ll be setting one jello layer in the fridge, while the next flavor is cooling.
Just so you know - I only used 5 boxes because that's all I had on hand. I also thought it would be prettier in a triffle bowl. And I was right.'s beautiful! I made this twice...the first time I didn't have all the ingredients to do the cream cheese mixture so instead I just used plain old vanilla yogurt and it was delicious.

Friday, August 28, 2009

Peanut Butter Dip

This is one of those recipes that you almost always have the ingredients around for. And it's pretty delicious too!
1 Cup Vanilla Yogurt
1/2 Cup Powdered Sugar
1/4 Cup Creamy Peanut Butter (I added a little more)
Whisk together all the ingredients until smooth and serve!
It is great with fresh fruit, graham crackers, pretzels and marshmallows.

Thursday, August 20, 2009

Sweet Potato Hash

Sweet Potato Hash with Bacon
found on Shazam in the Kitchen, adapted from Bon Appetit
1/2 pound bacon sliced in 1/2 inch strips
2 small onions chopped
1 large red pepper diced
2 pounds sweet potatoes, peeled and cut in 1/2 inch cubes
1/2 tsp dried thyme

Cook bacon in large skillet until crisp. Transfer to paper towel lined plate to drain. Leave drippings in skillet. Add onion, bell pepper, 1/2 tsp salt, and 1/2 tsp pepper to skillet and cook, stirring occasionally until vegetables are softened. Stir in potatoes and another shake of salt. Cover and cook for 10 minutes. Stir every 5 minutes. Remove cover and cook for 5 more minutes, stirring occasionally so that any excess liquid evaporates and potatoes start to brown. Stir in thyme and bacon.