Quick Blender Jell-o

(Picture from "Real Mom Kitchen")

2/3 c. boiling water

1 (3 oz) package Jell-o

8-10 ice cubes

1 (8 oz) container of Cool-whip

1. Place the boiling water in the blender and add the package of Jell-o. Place the lid loosely on your blender. Since you are using boiling water, if you put the lid on tight you could end up with an explosion. Blend for 1 to 2 minutes until the jello is dissolved.

2. Add the ice cubes to the blender ONE at a time.

Blend after each addition until the ice is well blended.

3. Add half of the container and cool whip. Blend until combined. Pour Jell-o into desired dish/dishes. Chill to set for at least 30 minutes.

4.Top each serving with a dollop of the remaining cool whip.

Serves 6.

Creamy Tomatillo Dressing

* Cafe Rio style

3 tomatillos, peeled and quartered

juice of 1/2 lime

1/2 c buttermilk

1/2 c mayonnaise

1/2 c sour cream

1 pkg dry buttermilk ranch dressing

1 c fresh chopped cilantro

6 green onions with ends, chopped

2 cloves garlic, minced (1 tsp)

3 tsp sugar

1 jalapeno, sliced thin – add to taste

Place all ingredients in food processor or blender and mix well. Refrigerate for 1 hour before serving.

Glass Block Holiday Jello

*Picture from Our Best Bites

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 9×13″ pan with non-stick cooking spray. Carefully cut the colored Jello into cubes and gently toss to combine in the 9×13″ 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 9×13″ pan in the refrigerator and chill overnight. Cut into squares, rectangles, or various shapes with cookie cutters and serve.

Sour Slaw

• 1/4 cup vegetable oil
• 1/4 cup white-wine vinegar
• 1 tablespoon dry sherry
• 2 cloves garlic, finely chopped
• 1 tablespoon sugar
• 1 teaspoon coarse salt
• 1/2 large head green cabbage, cored and thinly sliced (about 8 cups)
• 1/4 cup flat-leaf chopped parsley

Directions

1. Combine oil, vinegar, sherry, garlic, sugar, salt, and 2 teaspoons water in the jar of a blender. Blend until smooth.
2. Place cabbage in a large bowl; sprinkle with parsley. Pour over oil mixture; toss until well combined. Refrigerate at least 1 hour before serving.

From MarthaStewart.com

Chicken Teriyaki Salad

8 oz. Bowtie Pasta - cooked

3oz. Honey Roasted Peanuts

3oz. Craisins

1/2 Bunch green onions chopped

8oz. Fresh Spinach Greens

1/3 Cup Toasted Sesame Seeds

1 Cup Cooked Cubed Chicken

Dressing:

1/2 Cup Oil

1/2 Cup Teriyaki sauce (Kikkoman – Teriyaki Baste & Glaze)

1/2 Cup White Vinegar

3 Tablespoons Sugar

1/4 teaspoon Salt

1/4 teaspoon Pepper

(mix all the dressing ingredients in a blender and blend until smooth and creamy)

Add Chicken and Pasta to Dressing 2 hours prior to serving. Just before serving add remaining ingredients, mix and serve.