Tuesday, October 29, 2013

Jell-O Popcorn

This popcorn is so easy to make and super yummy! You can change up the flavors to match any holiday or occasion. I used it for my Halloween visiting teaching treat. 

Jell-O Popcorn

  • 12 cups popped popcorn
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 (3 oz.) package cherry or other flavored gelatin

Heat oven to 300ºF. Line large shallow roasting pan with heavy foil, extending foil over edges of pan. Butter foil. Place popped popcorn onto foil. Make sure kernels have been removed.

 Combine sweetened condensed milk and dry gelatin in medium saucepan. Heat and stir over low heat until mixture is slightly thickened and bubbly, 4 to 5 minutes. (for easy clean up soak in hot water immediately)

Pour mixture over popcorn. Stir gently to coat using a long-handled wooden spoon. Bake 20 minutes, stirring every 5 minutes. Carefully turn out onto large piece of lightly buttered foil. Cool. Break into pieces or clusters.

Monday, October 28, 2013

Vanilla Lime Cupcakes

I created this recipe for my daughter's third birthday party. The theme was princess and the frog and these were very fitting! 

I love adding jell-o to cake mix not only because you can create so many fun flavors and colors of cake by doing so  but also because of the chemical reaction that takes place. The batter foams and bubbles and becomes a little heavier. It ends up making the cake much more moist and fluffy. The lime tastes so delicious in these cupcakes and the cool, creamy and light vanilla topping just adds the perfect touch. I prefer my pudding topping to normal frosting any day.

Because these were frog themed, I used the gummy frogs and they were heavenly! If you wanted to stick with a lime or green theme then you could put those sugared gummy limes on top or even try the apple flavored gummy rings. You can't go wrong either way!

Vanilla Lime Cupcakes
  • 1 box white cake mix
  • (enough eggs, water and oil per requirement on cake mix directions)
  • 1 pkg lime gelatin

Vanilla Topping

  • 1 large tub of cool whip
  • 1 pkg vanilla pudding (dry)

Make cake mix according to directions on box. Add box of gelatin and stir in. Pour into greased cupcake tin. Bake according to directions on cake mix box.

In a medium bowl mix cool whip and dry vanilla pudding mix together until well blended. Set aside.

When cupcakes have cooled spread vanilla topping on top and decorate. Enjoy!

These cupcakes can be set out for hours and topping will not melt. As soon as topping is refrigerated, the cold temperature makes it difficult to spread so you want to make sure you don't refrigerate until after you have spread the topping onto the cupcakes. Store in an air tight container.

Wednesday, October 23, 2013

La Victoria Green Taco Sauce

Ever wonder what to do with all those green tomatoes at the end of the season? I used to always wonder until I came up with this idea. This is my own recipe and I apologize because I didn't record measurements I just threw ingredients in until it tasted just like the real deal even though it has less ingredients. I would recommend adding small amounts of the salt and vinegar until it reaches your liking - so you don't accidentally overdo it. It's so simple to make. No peeling skins, slicing or any tiring steps - just boiling, blending, some flavoring and you are good to fill your jars. I love it!

I have an awesome recipe I created years ago using green taco sauce - it's a family favorite - Green Enchiladas. My husband prefers La Victoria green taco sauce to any salsa. We use it on nachos, as a dip, on tacos and burritos and of course enchiladas! Mix it it with sour cream, mayo, jalapenos, cilantro and ranch seasoning for an amazing dip!

La Victoria Green Taco Sauce
  • Large pot of green tomatoes
  • white distilled vinegar
  • salt 
  • onion powder
  • garlic powder

Bring large pot of water to a boil. Wash green tomatoes and place in boiling water. Be sure to pull off stems. Boil for about 10-15 minutes until tomatoes are very soft. Dump out hot water and rinse tomatoes in cold water until they are cooled. Place batches at a time in the blender and then pour puree back into pot. Do this until all tomatoes have been pureed. Add vinegar (1/4 cup at a time until it reaches your liking), salt, onion powder and garlic powder. The vinegar helps preserve the sauce but also creates the popular tangy flavor of the taco sauce. Add salt 1 tsp at a time until it reaches your liking.

Pour puree into sterile jars and screw on lids. Boil in hot water bath for 45 minutes. Remove and check the following morning of all jars have been sealed. If not you can boil again or place in the fridge. Enjoy!

Monday, October 7, 2013

Lemon Meringue Cheesecake

I thought this up one day while daydreaming about deserts. It was so simple to make. It just bought some graham cracker pie crusts and make a thin cheesecake and baked it, then poured the lemon filling and meringue topping over it and baked it again. It was delicious!

Lemon Meringue Cheesecake

  • 2 graham cracker pie crusts 
  • 1 1/2 cups white sugar 
  • 3/4 cup milk 
  • 4 eggs 
  • 1 tablespoon vanilla extract  
  • 1 cup sour cream
  • 1/4 cup all-purpose flour
Lemon Mirengue
  • 2 tablespoons all-purpose flour 
  • 3 tablespoons cornstarch 
  • 1/4 teaspoon salt 
  • 1 1/2 cups water 
  • 2 lemons, juiced and zested  
  • 2 tablespoons butter 
  • 4 egg yolks, beaten 
  • 4 egg whites 
  • 6 tablespoons white sugar 

Cheesecake: Preheat oven to 350 degree. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Bake in preheated oven for 1 hour. Then cool.

Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell over cheesecake. Set aside.

Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.Bake at 350 degrees for 10 minutes, or until meringue is golden brown. Cool before serving.