Monday, October 29, 2012
Easy, cute, fun and the kids LOVED them.
Jello Fruit Roll Up
Gelatin Pinwheel/ Fruity Roll-Ups
1 (3 oz.) pkg. jello
1/2 cup water
1 1/2 cups miniature marshmallows
Lightly spray an 8 or 9 inch pan square pan with non-stick cooking spray and make sure it is spread well.
Stir together water and jello powder in a glass bowl and microwave for 1 minute. Remove bowl and stir well making sure jello is dissolved. If necessary, return to microwave for 20 seconds or so to make sure jello is dissolved and stir again.
Add marshmallows and return to microwave for 20-40 seconds or until marshmallows have just begun to puff. This is the key to a successful marshmallow layer! If you over cook the marshmallows, they just dissolve and your roll-up will not have two distinct layers.
Whisk quickly until marshmallows are dissolved.
Pour quickly into prepared pan and chill in fridge for 45 minutes or until well set. Creamy layer will float to the top.
Remove the pan from fridge. At this point, the jello should be very firm and easy to handle. Gently pull one side away from pan and lift entire sheet onto counter. Starting at one end, roll up tightly. With seam side down, cut into 10-12 (1/2) inch slices. We found it easiest to cut with a piece of thread or dental floss. Just put the string around roll-up, cross and pull.
Posted by Kerstin at 8:26 PM
I made this recipe from a pancit recipe my moms been making for years.
I put 10 cups of chicken broth in a pig pot. Add 1/4 c soy sauce (tamari to make it gluten free), 2 t fish sauce, 1 T sesame oil, and 2 T curry powder. Bring it to a boil and put in a shredded cooked rotisserie chicken, sliced green beans, sliced carrots, sliced onions, sliced celery or any other veggies you want to add. Once they're soft take them out with a large straining ladle and put in a large bowl. Then to the boiling broth add a package of pancit noodles. Cook the noodles for 5 minutes. Strain and add noodles to the veggies and mix well. I like to run a knife through the noodles a few times to break them into smaller pieces. Serve with lemon wedges if you like.
I love these noodles! They keep well in the fridge for several days.
Posted by Kerstin at 8:19 PM
Really delicious salad. After making it once I've been asked to bring it to many other parties.
Raspberry Vinaigrette Salad
2-3 Romaine Hearts, Shredded
1-2 apples chopped
1 pkg. Bacon, cooked and chopped
1 pkg. Walnuts
1 pkg Feta Cheese
1 cup Sugar
1 tsp salt
1 tsp dry mustard
1/2 cup Red wine vinegar
1/2 small Red onion
1/2 cup olive oil
1 tsp poppy seeds
Combine 1st 5 ingredients for dressing in a blender and blend till smooth. Slowly add in oil while blender is running. Stir in poppy seeds. It's easy and yummy as that!
Posted by Kerstin at 8:10 PM
This is a really good cake. It's gluten free and my go to chocolate cake. It's good with or without frosting.
Black bean cake:
1 15 oz can of black beans, 5 eggs, 1 T vanilla, 1/2 t salt, 6 T unsalted butter melted, 3/4 c granulated sugar, 6 T unsweetened cocoa powder, 1 t baking powder and 1/2 t baking soda. I just put everything in my vitamix and blend it up. If you have a regular blender you should blend the butter, eggs, vanilla together, then add, sugar, baking powder and soda together and blend again, then add cocoa powder and blend and lastly the beans and then blend really well. Bake it like a cake at 325 for about 40 minutes.
Posted by Kerstin at 8:05 PM
This is our favorite gluten free roll. You may have had this at a Brazilian Steakhouse before. They're really easy, no rising or anything. I put everything in my Vitamix and blend, pour and bake. Tapioca flour is also Yucca flour.
Easy Brazilian Cheese Bread
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour
1/2 cup (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer's cheese - queso fresco
1 teaspoon of salt (or more to taste)
Special equipment recommended:
One or two mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top.
*It helps when baking with eggs to start with eggs at room temperature. If you don't plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.
1 Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
2 Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.
Eat while warm or save to reheat later.
Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.
Yield: Enough batter for 16 mini muffin sized cheese breads.
Posted by Kerstin at 7:51 PM
This was a yummy easy to put together treat. Salty and sweet.
- Theresa Mears
Chocolate Charlie Theresa Mears
2 lb Ghirardelli chocolate broken up and melt in microwave
Add 1 c. peanut butter 2 c. mini marshmallows
3 c. rice crispies 2 c peanuts
Pour into 9 x 13 pan and cool, cut in pieces
Posted by Kerstin at 7:43 PM
These were SO good and really easy. I left out the shortening.
Nutella Rice Krispy Treats
Print This Recipe
6 cups Rice Krispy Cereal
1 (10.5 oz) bag mini marshmallows
1/4 cup butter
1 heaping cup Nutella
- TOPPING -
1/2 cup milk chocolate chips
1 cup Nutella
1 Tbsp. shortening
Measure out Rice Krispies cereal into a large bowl and set aside.
In a medium saucepan over medium heat, melt butter and marshmallows together until smooth.
Once marshmallows and butter have melted together add Nutella and stir until well combined.
Pour marshmallow mixture over the cereal. Stir to coat evenly. Press into a greased pan.
To make topping, heat Nutella, chocolate chips and shortening in a medium sauce pan over medium-medium low heat until smooth. Spread over the top of Rice Krispy Treats.
Stick in the fridge and let it set up. Once they have set, cut into them and eat up!
Posted by Kerstin at 7:32 PM
- Sasha Murray
My friend Alashandra who has Celiac shared this recipe of her sisters with me. It's a delicious Gluten Free treat. I don't usually use the butterscotch chips.
1 ½ C. Karo Syrup
1 ½ C. Sugar
1 ½ C. Peanut Butter
Heat Karo syrup and sugar together in saucepan over
medium heat, until just barely boiling. Add peanut butter
and stir well. In a large bowl, pour mixture over entire box of
cereal. Mix well. Spread in thin layer on wax paper on counter
1 (16 oz) Box Corn Chex
1 bag Milk Chocolate
½ bag Butterscotch
and let cool a bit. Melt chocolate chips in microwave. Pour
into a Ziploc bag, cut a tiny hole in the corner and drizzle
the chocolate over the chex mixture. Do the same with the
butterscotch. Let cool and dig in!
Posted by Kerstin at 7:17 PM