Christmas Stripes Cake

As far as Holiday Baking goes, this is as simple and as light as it gets. I used a reduced sugar cake mix, sugar free Jello, and Light Sugar Free Cool Whip. The kids loved it.

Christmas Jello Cake

1 pkg. white cake mix, prepared as directed on box.
1 small pkg. red jello
1 small pkg. green jello
1 cup water
1 large container of Lite Cool Whip

1. Pour cake batter into two 8" or 9" pans sprayed with nonstick cooking spray.

2. Cool cakes completely on a wire rack.

3. Put cakes back into pan.

4. Poke holes in cake layers with a large fork at 1/2" intervals.

5. Dissolve red jello in 1/2 cup boiling water.

6. Pour over one of the cake layers.

7. Dissolve green jello in 1/2 cup boiling water.

8. Pour over the other cake layer.

9. Refrigerate for at least 3 hours.

10. Dip bottom of 1 pan in warm water, and invert onto a serving dish.

11. Frost top of that layer with Cool Whip.

12. Dip second pan and invert onto the top of the cake.

13. Frost with Cool Whip!

Christmas Jello Parfaits

Christmas Jello Parfaits

1 large box of sugar free lime Jello
1 large box of sugar free red Jello
1 to 2 cups of sugar free Cool Whip
2 1/2 cups boiling water

1. Dissolve green Jello in 1 1/4 cup boiling water.

2. Pour into a 8" or 9" square pan.

3. Let set in refrigerator for 3 hours.

4. Repeat with remaining water and red Jello.

5. Cut Jello into 1" cubes and layer in cups with Cool Whip.

6. Enjoy a healthy holiday sugar free treat!

Strawberry Jello-sicles

I have a 7 year old daughter who LOVES to cook. In fact, all my kids like to cook. Because of their love of cooking we've begun a "Junior Chef" program at home. Which means that EVERY night I have a helper in the kitchen. I allow them to do as much as possible for our dinner prep. Chopping (which is scary at times), stirring, measuring, you name it. We have the kids on a rotation and they work with me every night. Another perk of being the "Junior Chef" is that child gets to say prayers before dinner or choose that evenings prayer.

This has been so much fun. We've only been doing it for about a week and a half now, and it's been great for me and the kids. I get one on one time to chat with the kids while teaching them something, and they get knowledge and special "mom and me" time. I've also tried to take advantage of their willingess to try what they make, and have them each cook things that in the past they wouldn't eat.

Getting back to my 7 year old. . .Ava. . .she is the one who enjoys cooking and hands on things the most. She wanted to make something that she could do all by herself. No help. So we got a popsicle mold, and started making popsicles. It's quick. It's easy. And the possibilities are endless. We made Vanilla Pudding Pops yesterday, and today she wanted Strawberry Popsicles. So here's the recipe. She made them all by herself!

Srawberry Jello-sicles

1 small package of strawberry Jello
1 cup boiling water
1 cup cold water
2 Tbsp sugar
1 cup finely chopped strawberries

1. Mix together Jello, boiling water, cold water, and sugar until all is dissolved.

2. Evenly distribute berries in popsicle molds.

3. Pour Jello mixture over berries and insert popsicle sticks.

4. Freeze solid and enjoy!

Coconut Cream Torte

The original recipe I used for this called for a Chocolate Chip Cookie Dough crust, and a chocolate pudding filling, topped with mini chocolate chips. (Made that one too, will post pics of it later this month.) I changed it a little bit to make it coconut instead of chocolate. It was delicious. I'm not a huge coconut fan, however this was just right. Not too coconutty, but enough to taste. My kids have never really eaten coconut in many things but they liked it.

Coconut Cream Torte

1 16oz package vanilla sandwich cookies
1/2 cup butter, melted
1 8oz brick of cream cheese
1 cup powdered sugar
12oz container of Cool Whip
1 3.4oz pkg. of Jello Coconut Cream Instant Pudding
1 3.4oz pkg. of Jello Vanilla Instant Pudding
3 cups milk
2 cups flaked, sweetened, coconut
1. Crush cookies and reserve 1 cup.

2. Take remaining cookies and mix them with the melted butter.

3. Press cookie mixture into the bottom of a 9 x 13 dish.

4. Meanwhile, in a mixing bowl, combine cream cheese and powdered sugar.

5. Fold in 1 1/2 cups of the Cool Whip.

6. Spread cream cheese mixture over the cookie crust.

7. Turn on oven to 400. Layer coconut evenly over a baking pan.

8. Bake coconut until it's slighty browned and crisp.

9. Remove from heat, and cool.

10. In a mixing bowl, combine both pudding mixes and milk. Whisk until combined.

11. Let pudding set in fridge for about 10 minutes, and then mix in 1 1/2 cups of coconut.

12. Spread the pudding/coconut mixture over the cream cheese mixture.

13. Now spread the remaining Cool Whip over the pudding mixture.

14. Sprinkle the top with the leftover cookie crumbs and coconut. Refrigerate until serving.

Springtime Jello Clouds

Spring is indeed in the air!!! The weather's getting warmer, the snows begun to rapidly melt, the ice in out back is officially beginning to turn back to water, and the bikes, scooters, and strollers have been making their way around the neighborhood again. This excites me!!! And my kids!!! We've already gone on several walks and bike rides, and cannot wait to enjoy this spring and summer.

This Jello is, well, Jello. Nothing too special except for the fact that it's pastel, creamy, and reminscent of spring. It's an easy Easter thing to make with/for the kids too. Add the Cool Whip to any color Jello and you have a creamy dreamy Light Colored treat.

So today, Ava didn't have school and we decided to make a fun and easy springtime treat.

Springtime Jello Clouds

1 large pkg. of blue Jello
2 cups boiling water
2 cups cold water
1 12oz container of Cool Whip
Fresh Whipped Cream

1. Stir together Jello and boiling water until Jello is disolved.

2. Stir in cold water.

3. Cool for about 1 hour or until slightly chilled.

4. Add Cool Whip to Jello and, using a hand held blender, blend together. This will make the Jello more of a frothy creamy treat than a Jello.

5. Pour into individual cups and refrigerate until set.

6. Top with whipped cream. ( I like to make it using heavy cream and a few Tbsp of powdered sugar. Add in a dash of vanilla and it's great.)

April Fools Day "Drink"

April Fools Day "Drink"

1 large box of red Jello
2 cups boiling water
2 cups ice cold Sprite or Sierra Mist
4 Straws

1. Dissolve Jello in boiling water.

2. Whisk in Sprite or Sierra Mist.

3. Pour Jello into 4 glasses.

4. Let set for about 30 minutes in fridge.

5. Once Jello is partially set, insert a straw.

Oreo Cookies and Cream

This is a summer time staple in our house. It's at every picnic, gathering, and weekend activity we have. So why am I making it in February? Because we haven't had it since August Ava's been BEGGING for it! It's her favorite. So tonight we had a summer "flash forward" meal. We grilled some brats, made a veggie pizza, tossed together some Cookies and Cream, and even had some chips and dip. We had the ultimate summer time dinner. . .smack dab in the middle of winter.

Oreo Cookies and Cream

1 large pkg. of Jello Instant Vanilla Pudding
2 cups milk
1 pkg. of Oreo cookies
12oz container of Cool Whip, thawed

1. Mix together pudding and milk and set aside.

2. Meanwhile, break Oreos into pieces and toss into pudding.

3. Mix pudding with Oreos.

4. Fold in Cool Whip and refrigerate for at least 3 hours.

5. Stir again before serving.

Layered Cranberry Orange Jello

Layered Cranberry Orange Jello

2 cups grahm cracker crumbs
1 stick butter, melted
1/2 cup sugar, divided
1 8oz pkg. cream cheese
2 8oz tubs of Cool Whip
1 1/2 cups boiling water
1 large pkg. orange jello
1 can cranberry sauce
1 1/2 cups cold water
1 can mandarin oranges

1. Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.

2. Add cranberry sauce; stir until melted.

3. Stir in cold water. Refrigerate about 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Gently stir in mandarin oranges.

4. Meanwhile, stir crumbs, 1/4 cup of the sugar and butter in 13x9-inch dish. Press firmly onto bottom. Refrigerate until ready to use.

5. Beat cream cheese and remaining 1/4 cup sugar in large bowl until well blended.

6. Gently stir in 1 tub of the whipped topping. Spread evenly over crust; cover with gelatin mixture.

7. Refrigerate 3 hours or until firm. Garnish with remaining tub of whipped topping just before serving.

Jell-O-Lantern

Jell-O-Lantern 1-3/4 cups boiling water

1 pkg. (8-serving size) JELL-O Orange Flavor Gelatin

1 cup cold water

1/2 cup mandarin oranges

1/2 cup cold milk

1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding

2 cups thawed COOL WHIP Whipped Topping

19 Vanilla Wafer Cookies

1. Stir boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. 2. Pour 1-1/2 cups of the gelatin into 9-inch round cake pan sprayed with cooking spray. Refrigerate 2 hours until set.

3. Add milk to remaining gelatin; stir until well blended. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. 4. Gently stir in whipped topping; spoon over gelatin in pan. 5. Arrange cookies in single layer over pudding mixture. (Pan will be full and cookies will form crust when unmolded.) Cover with plastic wrap.

6. Refrigerate 4 hours or until firm. 7. Unmold onto serving plate just before serving and top with mandarin oranges.

Creamy Strawberry Jello

This recipe was originally from my Aunt Nancy. She is hands down, the queen of Jello. She makes it for every holiday or get together and she's probably got a million different recipes. All very good. The recipe on here is adapted from one of her recipes for a Raspberry Jello. I used strawberries with mine and I'm not sure if she blends the berries in hers or just mixes them in. (I blended for a creamier consistency.) Either way you make it, it's a crowd pleaser!

Creamy Berry Jello

1 small package of Jello (Strawberry, Raspberry, or Cherry)
1 cup boiling water
3oz cream cheese
10oz pkg. frozen berries
2 cups Cool Whip, plus additional for garnish

1. Mix together boiling water and Jello.

2. Using a handheld mixer, mix in the cream cheese.

3. Add in the berries and let set for about 10 minutes or until berries are no longer frozen.

4. Blend again to combine berries.

5. Fold in Cool Whip and let set.

6. Garnish with additional Cool Whip.