We are in the throws of the fifteen day Chinese New Year celebration and after an explosive and ferocious Year of the Tiger a placid and calm Year of the Rabbit will be a welcome change!  I, Jello Girl and my ever capable assistant Eunice are prepared to bring you a couple ideas to help you celebrate this much anticipated year.

Today we present… Lemon Take-Out Chicken.  We are well aware that you are thinking, “But what about jello?  Where is the jello?”  Never fear, look closely and you will see jello makes a unique appearance in this beautiful and simple dish.

Easy Lemon Take-Out Chicken
1 Tbsp. oil

1 lb. boneless, skinless chicken breasts cut into strips and seasoned with salt

1 (6 oz.) pkg snow peas

1 small red pepper, cut into strips

1 (3 oz.) pkg. lemon jello

1 Tbsp. cornstarch

1/2 cup chicken broth

2 Tbsp. zesty Italian dressing

2 cloves garlic, minced

1 1/2 tsp. minced fresh ginger or 3/4 tsp. ground ginger, optional

1/2 -1 Tbsp. soy sauce, optional  (I love soy sauce so I added it, but it does cover the lemon flavor a bit)

Mix dry gelatin and cornstarch in a bowl.  Add broth, dressing, and garlic.  Add soy sauce and ginger if desired and mix well.

Heat oil in large skillet or wok on medium-high heat.  Add chicken; cook until until browned, stirring occasionally (about 2-3 minutes).  Add snow peas and peppers; cook for 2 minutes.

Add broth and gelatin mixture to skillet and reduce heat to medium; cook for 2-3 minutes or until sauce is thickened, stirring frequently.

Season with salt if desired and serve over rice.

Now Go Have a Chinese Celebration of Your Own and a Little Jello Joy!

Orange Tapioca Jello

I may be an amazing jello super-heroine, but my great neighbors are always coming to my rescue!  Awhile ago I tasted a jello salad my cute neighbor made.  It was so yummy and I told her I really liked it.

A few days ago, she made some and brought it to me because she remembered I liked it.  Now isn’t that a nice and nifty neighbor!

We really enjoyed it.  I played around with the recipe a little bit and made two different versions.

Strawberry Tapioca Jello

Nice Neighbor Jello

1 (3 oz.) package orange jello (or another jello flavor of your choice)

1 (3 oz.) package cook and serve tapioca jello (she used the one in purple-ish box that is fat free) I usually avoid fat free things- a taste preference- but we used it as well since it is the only one the store had.

1 (3 oz.) package cook and serve vanilla pudding

1 small can manderin oranges, drained and cut in small pieces.  (When I made this with strawberry jello, I used 1/2 pound of sliced strawberries.  It would also be yummy to add half strawberries and half bananas.  You could do lemon flavor jello with canned pineapple tidbits etc.  You can adjust the amount and kind of fruit to your taste- let your imagination go crazy.)

1 cup liquid heavy cream, whipped  or 1 8oz. container cool whip (personally I like using real cream)

Put orange jello, tapioca jello and vanilla pudding mixes in a pan.  Add 3 cups water and heat over medium high heat stirring constantly until it comes to a full boil, stir for 3 minutes.  Pour into a bowl and let chill in fridge until set.

Fold in oranges (or fruit of choice) and whipped cream and chill.

Now Go Make Some Tapioca Jello of Your Own and Spread a Little Joy to Your Neighbors!

I love making jalapeno jelly.  I have been looking for a recipe that would be festive to give out as a holiday party favor.  I ran across this recipe from Taste of Home:  http://www.tasteofhome.com/Recipes/Jalapeno-Cranberry-Jelly It is perfect for the holidays- Cranberry Jalapeno Jelly.  I put it in cute little 1/2 cup size jars.  One recipe will yield 16 small jars.

Cranberry Jalapeno Jelly

3 cups cranberry juice (I used concentrate and I only diluted with 2 cans of water instead of the usual 3)

1 cup seeded jalapeno peppers (If you like more heat, be my guest and use some Habanero peppers)

1 cup white vinegar

7 cups sugar

2 pouches (3 oz. each) liquid fruit pectin

10 drops red food coloring, optional

Place cranberry juice and jalapenos in a blender; cover and blend until very smooth.  (I simplified the recipe here  by not straining the juice as I didn’t feel that it was necessary.)  Pour the juice into a large pan and add vinegar and sugar.  Bring to a full boil stirring constantly.  Stir in pectin and return to a full boil.  Boil for one minute while stirring constantly.  Remove from heat and skim off foam.  Add food coloring if desired.  Ladle hot mixture into jars.  Wipe rims and screw on lids.  Leave on counter until room temperature, then store in refrigerator until serving.  (If you would like to process this so it is shelf stable, please check with your local extension service for directions for your area as this varies according to altitude etc.)

Our favorite way to eat this is with cream cheese on a club cracker.  It is also delicious on a ham or turkey sandwich, as a dipping sauce for shrimp etc.

Now Go Heat It Up and Have Some Jelly Joy!

For those of you who choose not to imbibe on the New Year, never fear you do not have to be with out some bubbly to celebrate.

Jello Girl and Eunice have your New Years celebration covered.

Our heroic jello skills will make your party sparkle!

Sparkling Jello Delight

1 tablespoon unflavored gelatin

2 cups cold white grape juice, divided

2 tablespoons sugar

2 cups sparkling cider

8 fresh strawberries, with top sliced off  *optional

In a small pan, sprinkle gelatin over 1 cup cold grape juice; let stand for 1 minute.  Add sugar and heat over medium heat stirring until gelatin and sugar are dissolved.  Remove from heat and stir in remaining 1 cup cold grape juice.  Cool to room temperature (about 30 minutes on counter or you can speed it up by placing pan in a sink or bowl of ice water.)

Pour gelatin into a large bowl.  Slowly stir in sparkling cider.  Pour 3/4 of mixture into eight champagne glasses and leave remaining mixture at room temperature.   Add one strawberry to each glass and chill for about 1 hour or until slightly thickened.  Whip remaining gelatin until very foamy- use your hand held mixer with whisk attachment or blender.  Spoon into glasses and chill until set.

The original recipe was found at http://www.tasteofhome.com/Recipes/Jellied-Champagne-Dessert

Now Go Have Some Sparkling Jello Joy!

First there was Christmas Eve at the In-Laws, then there was a dinner on Christmas Day with my family- you guessed it:  I made jello for both occasions.  The following day was Sunday.  Sunday dinner at the In-Laws and what was I requested to bring?  Jello, of course!  Is there such a thing as too much jello?  Anyway, here is the yummy layered Jello I made on Christmas Eve.  I have been borrowing my Dad’s camera, but didn’t have it with me so we took some quick snap shots with another borrowed camera.  They aren’t the greatest pictures, but then any picture is an accomplishment for me since I am not technically inclined and do not even know how to turn on the television.

Christmas Jello Mold

1 (3 oz.) package raspberry jello

1 (16 oz.) bag frozen raspberries  (This is my addition as I am not a fan of plain jello; however, the original recipe does not call for raspberries)

1 (3 oz.) package lemon jello

1 (8 oz.) package cream cheese, softened (about 20 seconds each side in microwave)

1 (3 oz.) package lime jello

1 (20 oz.) can crushed pineapple

Dissolve raspberry jello in 1 cup boiling water.  Add 1/2 bag frozen raspberries and stir until thawed.  Add 1 cup cold water and stir.  Pour into a 10 inch fluted tube pan or 3 quart ring mold coated with non-stick cooking spray.  Chill until firm, about 1 1/2 hours.

Dissolve lemon jello in 1 cup boiling water.  Beat in the cream cheese until smooth.  Gently pour over firm raspberry jello.  Chill until firm.

Dissolve lime jello in 1 cup boiling water.  Drain pineapple well, reserving juice and add enough water, if needed to equal 3/4 cup.  Stir crushed pineapple and reserved juice into lime jello.  Gently pour over creamy layer.  Refrigerate until very firm or overnight.  Gently un-mold onto a serving plate.

This recipe is from Dorothy Duzynski at http://allrecipes.com/Recipe/Christmas-Gelatin-Ring/Detail.aspx

Now Go Have Some Christmas Jello Joy!

Christmas sleep deprivation- all you parents out there know what I am talking about.  The Mall and Toys-R-Us are open until 11:00:  shopping, shopping and more shopping and then there is all the wrapping, baking, cleaning, decorating etc. on top of everything else you usually do.  The following jello salad is evidence of this very brain stupor resulting from lack of time upon my mattress.  At Christmas what could be more appropriate and festive than a ribbon jello salad?  There are really endless color variations to a ribbon salad, so you can mix it up for any holiday or special occasion.  This particular salad was intended to be alternating colors of green, white and red; however, I did two layers of green in the middle and did not even notice until my last layer of red.  Oh, well it still looked good and tasted great.  Here is the recipe:

Christmas Ribbon Jello

1 (3 oz.) package lime jello

1 (3 oz.) package raspberry jello

1 (3 oz.) package lime jello

1 (3 oz.) package strawberry or cherry jello

2 envelopes unflavored gelatin (we used Knox brand)

1/2 cup cold water

2 cups milk

1 cup sugar

2 cups sour cream

2 teaspoons vanilla extract

Directions:

Dissolve lime jello in 1 cup boiling water.  Add 1/2 cup cold water and stir.  Pour into a 9×13 pan coated with non-stick spray.  Refrigerate about 30 minutes or until firm.

Meanwhile in medium saucepan, sprinkle unflavored gelatin over 1/2 cup cold water.  Let it stand for about one minute.  Stir in milk and sugar.  Cook and stir over medium heat until gelatin and sugar are dissolved.

Remove from heat and whisk in sour cream and vanilla.  Gently pour about 1 1/2 cups white gelatin mixture over firm layer of green jello.  Chill about 30 minutes or until firm. (At this point I keep remaining amount of white gelatin in pan.  If it begins to thicken up before I use it for the next layer, I turn stove to simmer for just a few minutes and whisk gelatin until smooth and then turn off heat.)

Dissolve raspberry jello in 1 cup boiling water.  Add 1/2 cup cold water and stir.  Gently pour over firm white layer.  Chill about 30 minutes or until firm.

Gently pour about 1 1/2 cups white gelatin mixture over firm layer of red jello.  Chill about 30 minutes or until firm.

Dissolve lime jello in 1 cup boiling water.  Add 1/2 cup cold water and stir.  Gently pour over firm white layer.  Chill about 30 minutes or until firm.

Gently pour about 1 1/2 cups white gelatin mixture over firm layer of green jello.  Chill about 30 minutes or until firm.

Dissolve strawberry jello in 1 cup boiling water.  Add 1/2 cup cold water and stir.  Gently pour over firm white layer.  Chill about 30 minutes or until firm and enjoy!

This recipe is by Melody Mellinger at http://allrecipes.com/Recipe/Seven-Layer-Gelatin-Salad-2/Detail.aspx

Now Go Get Some Sleep and Have Jiggling Jello Dreams!

St. Basil's Cathedral is truly amazing, but looks like it belongs in Disneyland

I’ll admit, my knowledge of Russia is limited, but here it is:  my Sister-In-Law served a mission in Russia, my husband’s Aunt and Uncle also served a mission in Russia.  I have read a little Dostoyevsky and Tolstoy.  I love the music of Tchaikovsky and Rachmaninoff.  I use to pretend to do gymnastics like Nadia Comaneci.  And finally, my Dad once went to Russia with $11 in his pocket- luckily food, transportation, and his room were already paid for.  Now that is a thrifty traveler.

Recently we decided to take a train ride to visit my husband’s Aunt and Uncle who I previously mentioned.  It was a great ride:  beautiful scenery, and interesting people.  On the way there, we lost a game of Rummikub to an inebriated guy dressed up like Jesse James.  On the way home we played games in the lounge with a lovely Amish couple.  But the best part of the vacation- my husband’s Aunt gave me her recipe for Russian Cream.  You lucky readers do not even have to brave the horrific train food to get it.  I don’t know if it is an authentic Russian dessert, but it is yummy, easy and that’s all that matters.

I made the recipe yesterday.  My Dad sampled it and declared it to be the best thing he had ever tasted.  To which my Mom replied, “What about the things I have made that you said were the best thing you had ever tasted?”  He answered, “That was up until now.”  I don’t think that scored him any points.  He may go with out dinner tonight.

Russian Cream

3 cups heavy cream

1 1/2 cups sugar

1 tbsp. plain gelatin

1 cup boiling water

12 oz. sour cream

3 tsp. vanilla

Over medium-low, heat cream and sugar until sugar is dissolved- do not boil.  Set aside.

Dissolve gelatin in 1 cup boiling water.  When dissolved, stir into cream and sugar mixture.  Set aside to cool.  When it is cool, add vanilla and sour cream.  Mix well.

Pour into serving dishes and refrigerate until it is set up.  Top with fresh fruit.

For a party, it is fun to serve in 1 oz. disposable shot glasses.  It makes about 25.

Now Go Have Some Russian Jello Joy Today!

Is the end of the school year and the beginning of summer absolutely crazy for you?  Both Jello Girl and I have had jam packed schedules for the last couple of months.

We are back now with a fun summer recipe for you.  It’s something different, something not too hard and it just might be a go to recipe for all the summer picnics, BBQ’s, family reunions and whatever else you like to do in the summer time.

Jello Cookies

1 Tbsp. vinegar plus enough canned milt to make 1 cup, combine vinegar and milk and set aside

1 C. soft butter

1 1/2 C. sugar

1 box jello(3 oz.)

2 eggs (unbeaten)

2 tsp. vanilla

In a mixer or a bowl, mix above ingredients while adding soured milk and…

6 1/2 C. flour

2 tsp. soda

2 tsp. salt

Preheat oven to 425,  roll out dough and cut in desired shapes and cook for 10-12 min.

I cheated with the frosting. I bought cream cheese frosting.  But next time I try these cookies I am going to make some cream cheese frosting from scratch.  Just think of the possibilities, you could use any kind of jello and garnish with whatever fruit is in season, or it doesn’t even need a fruit garnish.   The flavored whipped cream might be really yummy on this cookie or maybe even a poured frosting or a marshmallow fondant.  If you try this recipe, please send in your thoughts and comments.  We would love to hear what flavor you tried and see pictures of your jello cookie creations.

Now go have some jello cookie joy!

Eunice

Awhile ago we received a question from Rose who asked if you could stabilize whipped cream with jello.  The answer is yes and as a bonus, it gives it a yummy flavor and pretty color.  Rose asked if you would add jello before the cold water, so I assume that she is using something like Dream Whip.  I have never tried it with Dream Whip, but I think it would work just fine.  I would mix 2-4 tbsp. of jello with the powder and then mix as usual.  If anyone tries it with Dream Whip, let us know.

We usually use real cream, so here are the directions for flavoring cream:

Flavored Whipped Cream

1 cup whipping cream

2-4 tbsp. any flavor jello (start with 2 tbsp. and add to desired sweetness)

These are flavored with lemon and raspberry jello

Combine whipping cream and jello.  Beat as usual.  Serve or store in the fridge.

If you have trouble with some grainy-ness from the jello, combine jello and cream and let sit for a few minutes in the fridge.  Then beat as usual.

Now Go Have Some Jello Joy!

Our Egg Jigglers

Watch that wobble, see that wiggle, taste that jiggle…  Stop!  If you were alive in the 80′s you are probably now humming the tune, but did you ever stop to ask yourself how exactly do I taste a jiggle? Make the recipe below and maybe you will find the answer.

Creamy Egg Jigglers

2 1/2 cups boiling water

2 large packages jello ( or 4 small)

1 cup cold milk

1 package (4 serving size) instant vanilla pudding

This recipe and picture comes from kraftrecipes.com

Dissolve jello in boiling water.  Cool 30 minutes at room temperature.

Pour milk into medium bowl.  Add pudding mix.  Beat with wire whisk 1 minute.  Quickly pour into gelatin.  Stir with wire whisk until well blended.  Pour into 9×13 pan.

Chill for 3 hours or until firm.  Dip bottom of pan in warm water for about 15 seconds.  Press egg shaped cookie cutter into gelatin.  Lift from pan with spatula.

We recommend decorating the eggs with jello cream- it flavors the cream and colors it as well.  The recipe below makes a small amount so you can make several colors/flavors for more colorful eggs.  (We tried using colored piping gel, but found that it tends to slip off the slick surface of the jigglers.)

Jello Cream

1/2 cup whipping cream

1 tbsp. dry powdered jello

Combine in a medium bowl and beat until it holds stiff peaks.  Pipe decorations onto jiggler eggs with a small round cake decorating tip.

Now Go Have Some Jiggly Jello Joy!