Mix Duncan Hines according to package.
Mix Polly-O, sugar and vanilla until smooth.
Add chips to Polly-O mixture and add Duncan Hines.
Bake according to package directions.
In large bowl, mix eggs, grated cheese, dash of pepper, Ricotta and Polly O cheese (grated) until well blended.
Boil pasta for about 15 minutes or to taste (soft or al dente).
Strain pasta and pour into baking pan with stick of butter.
Blend well. Then add your other ingredients.
Mix well and spread all over pasta.
Make Jell-O as directed, except decrease water by 1 cup.
Pour into round-bottom bowl.
Let set in fridge.
Invert on a plate. Cover with Cool Whip and sprinkle with coconut.
Decorate for Christmas.
Coat jell-o ring mold with a light
br>Whisk together strawberry Jell-O and 2 1/2 cups
Prepare Jell-O with the 2/3 cup
Dissolve lime Jell-O in the 2 cups boiling
Brown ground turkey and drain grease if needed, add McCormick seasoning and add 1/2 cup water and let simmer.
Mold biscuits into muffin pans, bake for 8 minutes.
Add can of Rotel and cheese to ground turkey mix.
Add a heaping large spoon of ground turkey mix to the middle of each biscuit, bake another 10 minutes or until golden brown.
Serve hot and enjoy!
Makes 16 Jennie-O Ground Turkey Biscuit Cups.
an.
Freeze the Bit-O-Honey Bars for 10 minutes
Empty Lime Jell-O into large bowl, add 1
Dissolve jell-o and set 2 cups of jell-o aside.
Drain pineapple.
Mix pineapple and Jell-o and strawberries. Refrigerate, when almost set take out of refrigerator.
Put a layer of marshmallows and some nuts on top of the Jell-o.
Spread whipped Dream Whip on top (1/2 of Dream Whip).
Mix rest of Dream Whip with the 2 cups of Jell-o which was set aside.
Put on top.
Then sprinkle with nuts.
Dissolve Jell-O in boiling water. Add salt and paprika. Let cool to room temperature.
Add cold ginger ale. Refrigerate until partially set.
Stir in sliced pears, pineapple tidbits, and sliced almonds. Pour into a 2-quart mold and refrigerate overnight.
Dressing:
Mix up the mayonnaise, cream, and honey. Put them in a little dish with a spoon next to the Jell-O on the table.
To serve Jell-O, turn out on a platter and invite people to take a slice and top it with a little dressing.
These quantities are approximate.
Use however much of
the \"mas o menos\" items to get the desired degree of hot or spicy. Beware, cooking the chilies in butter will make them hotter!
Mix 2 boxes of Jell-O and the milk, then add vanilla and coconut.
Mix until slightly thickened.
Pour other 2 boxes of dry Jell-O into a plate.
Make small balls from mixture and then roll them in dry Jell-O.
While Jell-O is thickening, grate other ingredients medium-fine.
Mix all ingredients into semi-formed Jell-O.\tWhen Jell-O firms, cut into squares.
Put in center of crisp lettuce leaf.
Add one dab of mayonnaise or yogurt.
Sprinkle dab with a little paprika for color.
I usually prepare this salad in the morning to save time later.
ooking spray.
Dissolve Jell-o in 2 cups of boiling
In a large saucepan, combine hot water, sugar and jell-o, stirring until dissolved.
Set aside and let cool.
Combine cold water, almond extract, pineapple and lemon juice in a large bowl and stir in cooled jell-o mixture.
Freeze until about 3 hours before serving.
To serve chop up partially defrosted mixture and combine punch with chilled soda or gingerale in a large punch bowl.
Mix the yellow cake mix according to package directions and bake.
When cake is done and still hot, poke holes all over with a fork.
Prepare a box of peach Jell-O using 2 cups of boiling water and stir until all Jell-O is dissolved.
(Do not add any cold water to this.)
Pour the hot Jell-O over the cake and let cool completely.
Prepare the topping recipe and spread over cake. Refrigerate for several hours.
cup sugar, the malt-o-meal & sour cream and baking
Jell-O:.
Mix gelatin and water and cool. Add the ginger-ale, pineapple, bananas and marshmallows. Cover and refrigerate until firm.
Topping:.
In a small saucepan blend the juice, flour and egg and cook until thickened. Cool slightly, about 20 minutes. Whip the cream cheese and add the cooled mixture. Fold in the Dream Whip and frost the Jell-O. Cover and return to the fridge.
Note:I do not like this made with Cool Whip -- it doesn't taste like the 'old' Jell-O I ate as a child.