Happy 4th of July!!! I can't tell you how odd it is living in another country and not being able to fully celebrate a holiday. I fully understand now why people who move to another country bring along with them their love for their food. Sometimes thats all you have to remember where you came from. I wanted to wish all my family and friends back home a safe and Happy 4th of July:)
I jumped on the bandwagon and made these patriotic cupcakes. My layers slightly ran wich was a bummer but you get the idea. Although we have had a break in the high temps we are still dealing with the humidity. My batter was super runny and so was the frosting. They taste great though and thats all that matters. You can save yourself some time by using a regular boxed white cake mix and a tub of frosting. However for those like myself who have no access to those things I will include a vanilla cupcake recipe for you. They are sweet and simple.
Vanilla Patriotic Cupcakes..14-16 cupcakes
1 1/2 cups Flour
1 1/2 tsp. Baking Powder
1/2 tsp. Salt
1/2 cup Unsalted Butter;Softened
1 cup Sugar
1 Large Eggs
1/2 cup Milk
1 tsp. Vanilla
Preheat oven to 350 or 180 celcius. Line cupcake pan with liners and set aside. In a bowl combine the flour,baking powder,and salt;whisk together and set aside. In a large bowl combine the butter and sugar; cream until light and fluffy. Add in eggs and mix until combined. In a drinking glass combine the milk and vanilla. Alternately add flour and milk mixture into batter,beginning and ending with the flour. To make the patriotic cupcakes I took out two bowls and divided the batter into them,leaving in the white batter in the original mixing bowl. Dye one blue and red. Layer batter into cupcakes making sure to cover the entire top with color. Bake for 17-20 mins or until toothpick inserted comes out clean. Frost with favorite icing!
Well I know almost everyone can make baked potatoes but I swear up until a few years ago I nuked mine..and they sucked that way too. However since getting a clue and sticking them in the oven I love em.
Baked Potatoes
Potatoes;scrubbed clean and blemishes removed
Olive Oil
Sea Salt
Adjust your oven rack to the middle. Heat oven to 400 or 200 celcius. Prick potatoes several times with fork. Rub with olive oil and roll in sea salt. Bake until tender..about 45 mins to 1 hr. depending on size. You get a very nice seasoned skin thats slightly crispy.
It's so hot and humid here. It's just not fun to go into the kitchen at this point and cook something. However the family must eat so I must cook. Luckily we have been living off of salads and various other things I make in the morning and re heat or serve cold later that day. I had some left over mashed potatoes and decided to make them slightly different. I love the usual way of making them wich is add an egg,some spices,roll them into bread crumbs and fry until crispy on the outside and nice and soft on the inside. Well I was out of somethings and decided to treat it like a dough. I added in spices and flour until it became a soft dough. I rolled it out,used a flower cookie cutter and fried it in equal parts butter and oil. A real winner!
Potato Pancakes
left over mashed potatoes
seasonings; salt,pepper,italian seasonings..watever you like
flour
butter
oil
Add your seasonings and add enough flour in to make it a soft dough. Roll out to desired thickness,keeping in mind the thinner the dough the more crisp it will be. Using a cookie cutter or a glass cut out the shapes. Fry in equal parts of butter and oil until golden brown and heated through.
I almost always pay close attention to the ingredients when making something. I almost always pay even closer attention to it when there is a serious spice factor. I don't like alot of heat in my food,neither do the kids. However for some odd known reason wich I think I will blame on the high humidity we've been having, I let the 1 tablespoon of chili powder escape my attention. I won't ever let that happen again...ever.I let my guard down because the name of it is Sweet and Spicey Chicken..I kept waiting for the sweetness to come threw but it never did! If you don't mind the spice factor then this is a dish for you. However I will be adding way less..as in maybe a teaspoon of chili powder next time around. It would have been perfect that way.
This is also a versatile dish. You can eat it hot,luke warm or like us,cold. I say us as in my husband and I. I made the kids something else. We however had to douse the poo out of it with whisky sauce..we love that stuff.
Sweet and Spicey Chicken
1 TBL Olive Oil
1 TBL Chili Powder..adjust to your taste
1 TBLS Brown Sugar
1 TBL Dried Oregano
3/4 tsp. Salt
1/4 tsp. Pepper
1 3 1/2-4 lb. Chicken cut into 10 pieces or boneless chicken breasts
Heat oven to 400 or 200 celcius. In a bowl combine spices and oil. Place chicken into roasting pan and rub with the spice mixtire. Bake 45-50 mins or until done. I used chicken breasts and mine only took about 20-25 mins. Serve either hot,room temp or cold.
Our family loves salad. I've been very lucky with my two sons when it comes to eating their veggies and actually liking them. My oldest son tries just about everything and there isn't a whole lot he doesn't like. My youngest has the texture thing going on so although he eats salad he tells me he feels like a cow after awhile..lol Chef salad is easy to make and I always have everything on hand when we feel like eating it. I rely on lunch meats for this one. The amount of ingredients you use is up to you
Chef Salad
1-2 heads of ice burg lettuce
4-6 hard Boiled Eggs;Chopped
Ham;sliced or chopped..you can use leftovers or deli style
Chicken;sliced or chopped..leftovers or deli style
Tomatoes;seeded and chopped
Cucumbers;sliced or chopped
Shredded Cheese
Salad Dressing
Tear of chunks of salad;tear apart and divide between 4 plates or lare bowls. Divide remaining ingredients between all 4 plates. Top with shredded cheese and choice of dressing.
I had every intention of photographing this glass filled with iced coffee. However things took a turn when I sampled it and then sampled again and again. I sat down,kicked my feet up,closed my eyes, and smiled. This is exactely what I needed on this super humid day. Up until 2 years ago I never ever drank coffee. I hated the smell of it and the only way I could stomach a sip was if it was made into iced coffee with add ins..like chocolate or vanilla. When I moved the to the netherlands I discovered what a serious pass time coffee drinking was here. My husband drank it by the bucket loads and whenever we went to someone's house the first thing they asked is if we wanted coffee. I always said no and their eyebrows would shoot up like they couldnt believe I didn't want any. I don't know if it was due to just wanting to fit in with the cool kids or what but I poured myself a cup and added in 3 fake sugars and some milk and I never looked back. I'm totally hooked.
However in the summer I stop drinking coffee because of the warmth. There is nothing worse for me then having to consume a warm beverage on an already warm day. I looked around for iced coffee or cappuccino but don't really see it that often. When I stumbled upon One Particular Kitchen and saw the super simple recipe on there, I knew I had to give it a shot. I did and I am so so sooo happy. This seriously couldn't be easier. If you like iced coffee then you really need to give this a try. Since I take my coffee with sugar I followed her instructions on making a simple syrup to go along with it since sugar was not going to dissolve in the glass. I will also include the easy recipe for that aswell.
Iced Coffee
2/3 cup Coarlsy Ground Coffee
1 quart mason jar
Add Ins: Vanilla,Caramel,Chocolate Syrup,Simple Syrup
Fill jar with coffee and then fill with water. Let it set for 12 hours at room temperature. Strain coffee using either a paper filter,sieve, or cheese cloth into another jar. When you want to make a glass mix half concentrate with half milk or water depending on how you like your iced coffe and enjoy(for my glass I added in 1/2 cup of concentrate with 1/2 cup of milk) Store the concentrate in the fridge. She mentioned that hers was still strong after 3 weeks in the fridge. She also mentioned you could make some coffee ice cubes and pour the mixture over that. Your drink will never taste watered down after that.
Simple Syrup
1 cup Sugar
1 cup Water
Pour ingredients into a pan on medium heat and continue to stir until sugar has dissolved. It basically looks like water when it's done. Cool and pour into a jar and store in the fridge. I believe this is also the base for homemade lemonade so you could make some of that aswell!
As the weather gets warmer I rely on smoothies alot. They are a quick snack or breakfast or just a way to cool down for awhile. The humidity in the netherlands is awful sometimes and smoothies are a great way to fight back against it! I first spotted this recipe over at Mommy's Kitchen and she had gotten it from Southern Plate. I frequent both of those places alot and find nothing but wonderful recipes there. All 3 of my guys loved this recipe and it will be one I will making alot this summer. Please forgive the bad photo. I took a bunch but for some reason the lighting in the living room was really off. Plus I just wanted to hurry up so I could enjoy it aswell!
Bananarita Smoothie..makes 4 generous servings
4 Banana's Fresh or Frozen..I always use frozen fruits
1/2 cup Milk..I used coconut milk and it went great!
1/4 cup Sugar
1/2 cup Lime Juice..I used real limes
Ice
Fill blender with ice and the rest of the ingredients. Blend until smooth and enjoy! add more milk or ice to your desired likeness.
We're having a streak of what we consider hot weather. It's only in the upper 70's but when you add in the humidity factor it can become down right unbearable very quickly. When I woke the boys up for school this morning I fed them breakfast and started in on these brownies right away. The house was already warm so I threw open all the windows and got busy. In previous posts I have mentioned my dislike for Nigella's How to be a domestic goddess cookbook. I just wasn't that impressed with the recipes. However I spotted her brownie recipe and finally managed to get everything I needed to make them. I was very impressed with this recipe for sure. They were thick,dense and the addition of walnuts were perfect. I can't eat brownies alot becuase of how rich they are but from now on when I need a fix, Im going for this recipe.
Nigella's Walnut Brownies
1 2/3 cup unsalted ButterLsoftened
13 ounces Bittersweet Chocolate
1 TBLSPN. Vanilla
6 large Eggs
1 2/3 cup Sugar
1 1/2 cups Flour
1 tsp. Salt
1 1/3 cup Walnuts; chopped
Preheat oven to 350 or 180 celcius. Line a 13x9 both on bottom and sides with parchment paper or foil...I did it with the parchment paper and it was a pain in the butt. I will grease and flour next time. Mix the flour in one bowl with the salt. In another bowl combine the eggs,vanilla and sugar;beating until combined. In a large saucepan melt the butter and the chocolate. When it has melted,let it cool a bit before pouring into the egg and sugar mixture;beating until combined. Add in walnuts and flour,beating until smooth. Pour into pan and bake for 25mins. When ready the top should be dried to a paler brown speckle,but the middle still dark,dense and gooey. I needed longer than 25mins because it was to raw for my liking and even after cooking it for another 15mins I discovered after cutting into it that the middle was way way way to gooey.
Limber de Coco basically means coconut cream popsicles. In our house they are called "please make those yummie coconutsicles again". I found this recipe at The Noshery and quickly made these. All I can say is WOW! They are creamy,oh so coco-nutty and the cinnamon really adds a great touch. If you are a coconut fan then these babies are worth the simple effort it takes to make these. The only thing I left out was the egg yolk but thats only because I forgot. It's left as an optional choice and I believe it's used as a creamy factor. However I never noticed a difference when eating mine. They were perfect as is.
Coconut Cream Popsicles
1/2 can Evaporated Milk
1/2 can Coconut Milk
1/4 cup Sugar
1 tsp. Vanilla
1 Egg Yolk-optional
Cinnamon to taste
1/2 cup Shredded Coconut
Mix all ingredients together and add additional sugar and cinnamon to taste. Pour into molds and freeze until hard and enjoy!
Have you ever experienced so much stress that you can't imagine dealing with anymore and yet thats exactly what you do..deal with more? Thats been my life for the last few months. My husband and I are prepairing ourselves for what will be a very tragic loss to our family. I've learned that being an adult comes along with so many heartbreaking moments that at times I just want to close the curtains,turn off the phone and stop living. However there are also those breath taking moments that you want to live over and over again. I guess thats how you balance yourself out. My posting will be here and there for awhile. I notice my ability to get in the kitchen and bake something comes and goes along with the stress level. On to more happy things!
I found this awesome recipe over at Recipes of a Cheapskate. I was drawn to it right away because it used a homemade white sauce,much like the ones you use to make macaroni and cheese and not the traditional red sauce. I had everything in my kitchen and made it tonight for dinner. It was a huge winner. My youngest son for whatever reason doesn't like home made or boxed macaroni but yet ate all of this without complaint. He's goofy like that. This will go into my rotation of recipes. It's pretty cost efective aswell and that's a huge plus these days!
Baked Rigatoni..serves 4 with leftovers
1pkg (16oz) Rigatoni pasta
1/2 cup Butter
1/2 cup Flour
4 cups Milk
2 cups Mozarella Cheese;Shredded
1/2lb Ham;thinkly sliced. I used deli ham for sandwiches
Seasonings of choice;pepper,onion powder,etc.
Preheat oven to 425 or 220celcius. Grease a 13x9 pan and set aside. Get water boiling for pasta and add in pasta;cooking until the al-dente stage(just starting to get soft). In a seperate saucepan melt butter over medium heat. Whisk in flour and blend until smooth. Add milk and continue to stir until sauce has thickened and can coat the back of a spoon. Add in seasonings,ham,and cheese. Stir until cheese has melted. Drain pasta,add to sauce and pour into pan. At this point you can leave it alone like I did or do as she suggested and smooth the top,sprinkle with additional cheese and place pats of butter on top. Bake for 25 mins or until bubbly and brown.
Growing up we had a garden. There was corn,peas,carrots,squash and some other things. This was when I was fairly young so I never really paid attention to the ins and outs of it. I decided that this year I was going to try it myself. It's my way of fighting back against the rise in fruits and vegetables here. I compair living in the netherlands to living in New York. It's costly,cramped, and you make due with what tiny space you have in the backyard..if you are lucky to have a backyard. I have a rather largish concrete space with a small amount of dirt running along the side of the fence line. I also have a square patch where I actually grew pumpkins last year. This time I decided to try a container garden since that was the only way to actually grow several things. I planted cucumbers,egg plant,bell peppers and cherry tomatoes. As you can see my cucumbers are coming up! I am so excited about this. I am really hoping my egg plant comes up aswell. This is what started my desire to start a container garden. In the store they are in american dollars about 2.35. They are super small,as in palm size. It's my hope to freeze both the bell peppers and eggplant to use threwout the year since after summer they will jack the price up again. Is anyone else gardening this year??
I love chicken strips. I love crispy and moist chicken strips. If you like those exact same things, then please make these. Alot of bloggers have been making these courtesy of Coleen's Recipes. I am no stranger to her recipes. I have already made the ranch dressing mix and loved it! The chicken strips were really moist wich I think had alot to do with soaking it in buttermilk for a few hours. My 3 favorite guys couldn't stop gushing over these and asked me to make them again soon. Thanks again Coleen for another great recipe.
Buttermilk Strips
6 Boneless,skinless chicken breasts
2 cups Buttermilk
1 tsp. Garlic Powder
2 cups Flour
2 Eggs,Beaten
1 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Onion Powder
Combine buttermilk,beaten eggs,and garlic powder and pour into large resealable bag.(I poured it into a large bowl). Cut chicken into strips and then add to buttermilk mixture. Refridgerate atleast 2 hours. In another resealable bag combine the flour,salt,pepper,and onion powder.
To cook drain chicken and pour liquid into bowl. Dip chicken into flour mixture,shaking off any excess. Dip again into buttermilk,back into the flour and then into a heated pan with 1/2 inch of oil. Repeat with all chicken and discard liquid after use.Cook until done and serve with your favorite dipping sauce.
I love white sauce. I know the red is more healthier for you but I have never liked tomato based sauces. I think it has to do with acidity of it and well I just like tomatoes cold and not all squished up and hot. I have the same thing with peaches,cherries and apples. I hate them when they are cooked. Wow I really got off track there. So getting back to this super simple white sauce. I wanted something to go over chicken breasts. I had a bunch of mushrooms that needed to be used and I had a cup and a half of creme fraiche. So really there is no real recipe to this.I cooked the chicken breasts with a little bit of olive oil and then when they were done I put them on a plate and covered it with foil. I then sauteed the mushrooms in the same pan with some butter,added the creme fraiche,onion powder,seasoning salt and pepper. I cooked it on low until it heated up and then poured it over the chicken breasts. It was a huge hit. It's not something I will make all the time due to the fact that creme fraiche has alot of calories in it but for a special occasion this really works. I think it would go great over pork aswell. You could also cut up the chicken,add it to the sauce and then serve it over some white rice.
Trifles are fun to make and super easy. I had frozen a bunch of unfrosted lemon cupcakes and pulled out 4 to make these. I went into germany this weekend and headed to my favorite store to pick up some much needed chocolate chips. While I was there I spotted huge strawberries that were calling my name. I picked some up and knew right away what I was going to do with a bunch of them. I layered mine with homemade whipping cream and I gotta say..it blows cool whip clear out of the water. I love love love whipping cream. When I first made it here I hated it. The reason being was that it wasnt sweetened with anything. I found two very much needed ingredients to put in there and now I love it more than cool whip..wich is a good thing considering they don't sell cool whip here.
Strawberries and Cream Trifles
4 cupcakes..I used lemon flavored ones,torn into pieces
1 large Banana;peeled,split down the middle and chopped up
8-10 strawberries;hulled and chopped up
Whipping Cream
Take a drinking glass and put in enough strawberries and banana's to cover the bottom. Layer whipping cream on top and then take half of a torn up cupcake and make a layer with that. Repeat with whipping cream,strawberries and banana's,the rest of the cupcake and more whipping cream. Repeat process with other glasses. Super simple dessert that eveyone will love. You can play around with any ingredients;maybe using pudding instead of whipping cream. The posibilites are endless.
This is a super quick week day meal you can make in no time. You can change up the gravy if you like..wich I sometimes do by using cream of mushroom soup with a packet of mushroom gravy. Serve with mashed potatoes and green beans to round out the meal.
Salisbury Steak
1 lb. Ground Beef
3/4 cup Saltine Crackers;Crushed
1 Egg; Beaten
1/4 cup Onion;Chopped..optional
1/2 tsp. Salt
Pepper to taste
2 packages of Gravy..I used 1 brown and 1 mushroom
Combine ground beef,cracker crumbs,egg,onion,salt and pepper in a large bowl. Form into 6-9 patties. Brown patties in large skillet on one side. In a saucepan combine both gravies and 2 cups of water. Thicken the gravy and take off the heat. Flip burgers,pour gravy over the patties;cover and cook until done. Serve with gravy over patties and mashed potatoes. Also if you have a slightly larger family you can up the meat to 1 pound and slightly under 1/2 more. I have done it many times and still used the same measurments every where else.
When I'm stressed or just have something I need to "work through" I head for the kitchen. It's theraputic for me to go in there and concentrate on something else that requires my attention. Today was one of those days. I needed an escape and these moist and delicious cupcakes gave it to me. The "cream" part of this recipe comes from sour cream but I used creme fraiche instead. The sour cream here is really grainy tasting with a weird tartness to it. I have never been able to get used to it and once I was introduced to the wonders of creme fraiche, I never looked back! wow is it good and super cheap here. This recipe makes alot of cupcakes..I got 36 out of it. I left 12 out and froze the rest and will use them at a later time in triffles or just as a quick snack. They have a nice lemon flavor and although the recipe called for 2 tsp of grated lemon peel I was only able to use 1 since I didn't have enough lemons. They still tasted great.
Lemon Cream Cupcakes..36
1 cup Butter; Softened
2 cups Sugar
3 Eggs
2 tsp. Grated Lemon Peel
1 tsp. Vanilla
3 1/2 cups Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
2 cups Sour Cream or Creme Fraiche
Preheat oven to 350 or 180 celcius. In a bowl combine dry ingredients and set aside. In a mixing bowl cream butter and sugar. Add in eggs one at a time and mix well after each one. Add lemon peel and vanilla; mix well. Take your dry ingredients and add them to cream mixture alternately with sour cream(the batter will be thick). Fill greased or paper lined cups 3/4 and bake for 25-30 mins or until toothpick inserted comes out clean. Cool and frost with desired frosting.
Spoonbread is something that is eaten in the south. I had never heard of it until I bought a cookbook from Gooseberry Patch and one of the recipes in there was spoonbread. If you google it it's defined as something thats eaten in the south and it's a sweet cornmeal based dish and although it has the word "bread" in there it has more of a consistency and flavor of savory puddings such as yorkshire. I made it tonight and the verdict is still out on if we like it or not. It got some really mixed reviews. I looked up all kinds of recipes and the were pretty much the same. There were some that added in cheese and ham and some suggested pouring a small amount of maple syrup on top(wich I ended up doing) or sugar and cinnamon. I'm not sure if it's ment as a side dish,brunch dish or breakfast dish. I'm guessing it could be for all 3. I wanted to like it and a part of me does but it still has a different taste that has to be worked around. I guess Im not a fan of the cornmeal taste when it's used as a cream base..it reminds of malt o meal. When I added in the maple syrup I liked it alot more and understood the attraction to it after that. I'm not saying this is a bad tasteing dish by any means. My husband really liked it but Im not sure if it's worth all the effort into making it. I'm open to suggestions with other recipes if anyone has them. I guess next time I could try cheese and ham and see how that goes. Over all we ate it but I threw half of it away and saved one portion to try again at breakfast. I don't consider this an over all success.
Spoonbread
4 cups Milk
1 cup Cornmeal
3 tsp. Sugar
1 tsp. Salt
1/2 tsp. Baking Powder
2 TBLSPN. Butter
3 Eggs;Seperated
Pre heat oven to 350 or 180 celcius. Grease a 2 1/2 Qt dish lightly and set aside.In a large saucepan, heat 3 cups of milk over medium heat until bubbles form around sides of the pan. In another bowl combine the cornmeal,sugar,salt and remaining milk and stir until smooth. Slowly whisk cornmeal mixture into hot milk. Cook and stir until mixture comes to a boil. Reduce heat; simmer for 5 mins, stirring constantly. Remove from heat. Sprinkle baking powder over mixture,add the butter and mix until blended.
In a small bowl, beat egg yolks and add in a small amount of cornmeal. Mix together and then add into cornmeal mixture;mix well. Combine egg whites in a bowl and beat with mixer until stiff peaks form. Fold a 4th of egg whites into the cornmeal mixture. Fold in remaining egg whites until blended. Bake for 40-45 mins or until golden brown. Serve immediately.
Cupcake toppers are so cute and so easy to make! I whipped these up a few weeks back and have been making different designs ever since. I'm a huge frog nut and thought these would go perfect on a set of birthday cupcakes. The images are from Stampin Up's Unfrogettable Set.
I have to drive into germany when I want chocolate chips. It seems weird for me to say that..I drive to germany to buy chocolate chips. I live in the netherlands and I go to another country to get what I need. The whole idea of actually living here is so bizarre to me sometimes but thats not what this post is about. I have to drive there because for some unknown odd reason, they don't sell chocolate chips here in any form and the only kind I can get in germany is plain chocolate chip. I'm not complaining though!!
So once a month my husband I go to this store that I love. It reminds me of a few stores back home. Now to get the chocolate chips I need, I have to actually justify this purchase. The reason being is that they cost a pretty penny. They only come in small boxes wich measure out to about a 1/2 cup. So in order to make alot of the things I want to, I need to buy several boxes. I usually buy 4 boxes at a time and that costs me in american dollars just under 7.00. That seems like alot to me..lol Now I realise you can infact break up chocolate bars and use those in recipes and I do, do that when I'm in a pinch. However it just never really seems to be as good as buying semi sweet chocolate chips. So whenever I know Im about to go I always plan out what Im going to make. I love bake or break blog. I am always lurking over there and drooling over all the wonderul goodies that are being baked. I had a craving for chocolate chip muffins and headed over there to see if I could find one. I did and they are perfect. Wow they are perfect. The only problem I see myself having with these is controlling myself around them. I ate two without even knowing I did it. These are that good.
Chocolate Chip Muffins..12
1 1/2 cups Flour
1/3 cup Sugar
1/4 cup packed Brown Sugar
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. ground Cinnamon
1/2 tsp. Salt
2 Eggs
1/2 cup Unsalted Butter,melted and slightly cooled
1/2 cup Milk
1 tsp. Vanilla
1 cup semi sweet Chocolate Chips
Preheat oven to 375 or 190 celccius. Lightly grease 12 muffin cups. In a large bowl mix flour,sugar,brown sugar,baking powder,baking soda,cinnamon,and salt; set aside. In a seperate bowl beat the eggs. Stir in the melted butter,milk, and vanilla. Add to flour mixture,stirring just until dry ingredients are moistened. Stir in chocolate chips. Spoon batter into muffin cups. Bake for 20-22 mins or until toothpick inserted comes out clean. Serve warm
Plain and simple: Homemade popsicles rock. I love the flavor combinations you can come up with when making your own. Last night before going to bed I decided to see if I could make jello popsicles. I'm sure this isnt a new venture but it was for me. I'm here to tell you peeps that yes you can infact freeze jello!!! and it wasn't half bad. My husband mentioned that it tasted slightly watered down to him but still had the jello flavor to it. The neat thing is that it doesn't freeze rock hard. It's hard but you are still able to bite into it. I wasnt sure if it was going to have some weird wobbly texture going on but it didn't. I'm going to try it again with another flavor other than orange. I don't like orange jello for some reason.
Basically there is no recipe for this. You simply make the jello following the box instructions. I let it cool down for a few minutes and then poured it into my molds. I let it freeze overnight and it was perfect the next morning. I plan to make alot of popsicles this summer. We also have a juicer that we got for christmas and Im going to juice a bunch of different fruits and vegetables to see how that goes.
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