Pot-O-Gold Jell-O Shots

Inspired by The Jelly Shot Test Kitchen {http://jelly-shot-test-kitchen.blogspot.com/} the Bunco girls were the lucky taste testers of my inaugeral attempt at Jello shots.

{Displayed on a layer of festive green ice to keep chilled}

½ cup vodka

½ cup Midori liqueur

½ cup sweet & sour mix*

½ cup 7up

2 envelopes Knox unflavored gelatin**

yellow sugar sprinkles, optional

gold mini muffin cups, optional

1. Lightly grease desired molds or a loaf pan, then wipe clean.  A light film will remain, just enough to remove gelatin with ease.

2. Combine 7up and sweet & sour in saucepan on stove.  Sprinkle with gelatin and allow to sit for several minutes.

3. Heat over very low heat, stirring constantly, until gelatin is fully dissolved ~5 mintues.

4. Remove from heat.  Add the vodka and Midori (I like to do this in a large measuring up for easy pouring into molds.)

5. Pour into molds or loaf pan and refrigerate until fully set, several hours or overnight.

6. When set, carefully unmold, or cut into desired size squares.

7. Just before serving, place into gold cups, smear Midori over the top of each and sprinkle with yellow sugar sprinkles. (The Midori helps the sugar stick to the top.)

I used a silicone ice cube mold for 15 I picked up from Bed, Bath & Beyond.

*Alternatively you can use a lemon syrup (50/50 mix of frozen lemonade concentrate and water OR combine 2 lemons cut into small wedges, ½ cup sugar, 3/4 cup water in a sauce pan over medium heat.  Stir occasionally until sugar is fully dissolved and mixture begins to bubble.)

**I haven't experimented with lime Jell-O, but it would blend nicely with the flavor of the Midori.

The Cat Hat in the Hat Parfait

Tonight The Cat in the Hat came back to our house.  Inspired by a simple yet clever little idea from preschool, we celebrated Dr. Seuss' 107th birthday late at our house with these gone-in-a-flash desserts.

1 box red Jell-O (cherry, strawberry, raspberry, etc.)

Cool Whip*

red sprinkles

clear glasses

1. Prepare Jell-O as directed on the package and allow to set completely.

2. Using a spoon, break up Jell-O until it is a crumbled mess in the bowl.

3. Line bottom of glass with a thin layer of Cool Whip.  Spoon on a layer of crumbled Jell-O, top with another layer of Cool Whip, then a second layer of Jello-O, and finish with a third layer of Cool Whip.  Top with red sprinkles as a finishing touch just before serving.

I was able to yield three glasses {pictured above} from one small box of Jell-O.  The portion was huge for all three of us, so if I were making it for a group of children I would use much smaller cups.

*You can substitute Redi Whip, but I find that Redi Whip runs quickly and does not hold up in the in between layers.  Finishing with Redi Whip on top, however, will give it more of a hat look if desired.

Orange Jello Salad

At first this probably doesn't look appealing.... carrots in Jello?! But the key to bringing it all together is the pineapple. Every true Minnesotan has a Jello recipe idea for just about any meal, and if your kids are like mine and love a gelatin treat, this is a great way to add a few essential vitamins into the mix.

1 box Orange Jello
1/2 carrot, grated
1 small can pineapple tidbits, drained

1. Make Jello according to the directions on the box. Refrigerate until livery.

2. Stir in grated carrots & pineapple. Refrigerate until set, approximately 3 hours.

Lime Jello Salad

I found this recipe a few years ago on an aging recipe card in my mom's recipe drawer from my Aunt Diane. Since then I've given it a new life and it's a favorite of mine & my little lovelies. It makes a lot, so unless you're serving it to guests or at a pot luck, you may want to half the recipe.

1 large box Lime Jello
8 oz. cream cheese, softened
2 envelopes Dream Whip
1 large can crushed pineapple, drained

1. Make Jello according to directions, allow to set until livery.

2. Make Dream Whip according to directions.

3. To the Dream Whip add cream cheese, drained pineapple and whipped Jello.

4. Blend all together and set.

Lovely Jigglers

This fun and festive treat is a delicious way to layer on the love this Valentine's Day.



3 pkg. (3 oz. each) Cherry Jello
3 packets (.25 oz. each) unflavored gelatin, divided
1/2 cup plus 2 Tbsp. plain or vanilla yogurt
1 1/4 cups white grape juice

1. For Red Layers: bring 2 cups water to a boil in a saucepan. Add cherry Jello & 1 packet unflavored gelatin; stir until dissolved. Remove from stove.

2. For Pink Layers: transfer 2/3 cup red gelatin mixture to a bowl and whisk in yogurt.

3. For Clear Layers: Pour grape juice into a bowl. Sprinkle on two packets unflavored gelatin & let stand 5 minutes. Microwave on high for 1 minute, until gelatin has dissolved.

4.Assemble:

• Pour 2/3 cup red mixture into 8" square baking pan. Refrigerate until set, about 15 minutes.
• Top with half of pink mixture, refrigerate 15 minutes.
• Add half of white mixture, refrigerate 15 minutes.
• Top with 2/3 cup red mixture, refrigerate 15 minutes.
• Pour on remaining white mixture, refrigerate 15 minutes.
• Add remaining pink mixture, refrigerate 15 minutes.
• Finish with the last 2/3 cup red mixture; refrigerate until completely set, about 2 hours or overnight.

5. Dip bottom of the pan briefly in hot water to loosen. Invert onto a cutting board and use a metal heart-shaped cookie cutter deep enough to cut through entire mold, or cut into 1 1/2" cubes. Makes 25 cubes; the number of hearts will depend on the size of the cookie cutter.

Cranberry Salad

This delicious cranberry salad can be served as an alternative to the plain cranberry dish, a salad, or as a dessert. Either way it a beautiful holiday dish that leaves cranberry lovers wondering what makes it so good!

1 can cranberry sauce with whole berries
1 pkg. raspberry Jello
1 stalk celery, chopped fine
3/4 cup pecans*, chopped
1 medium apple, diced--do not peel
1 small can crushed pineapple, drained

Dissolve raspberry Jello in one cup boiling water. Refrigerate until it's the consistancy of corn syrup. Mix together with the fruit, celery & nuts, and let gel over night.

Topping:
1--4 oz. cream cheese
1/2 cup sour cream
1/3 cup sugar

*You can use any nut you choose, or omit if there is a food allergy.