Individual Gelatin Salads

A quick and easy blast from the past, with a new country chic twist!

Here's another dish to try to sneak some vegies into a picky eater.  Seriously, does anyone NOT like Jell-o?

So this is an oldie but a goody - a throwback to those picnics and family get-togethers in the 70's.  But with a  fun, modern twist.

Seems no matter where you look these days, everyone is putting individual servings of whatever they happen to be making into canning jars of various sizes.  This is a great way to continue using jars that have chips in the top when they can no longer be used for canning!  So I thought it would be fun to do the gelatin salad in the jars.

Here's how it goes:
Start with a 6-ounce package of orange gelatin.  This is a combination of the hot and quick-set methods you'll see on the back of the package.   Add 2 cups of boiling water and stir to dissolve.  Add 1 cup of cold water and stir again.  Add enough ice cubes to make 4 cups, and stir til the ice cubes are completely dissolved. I mix this up in a 4-cup Pyrex measuring cup so I can be sure.  Place in fridge for about 30 minutes.  While gelatin is taking a chill, shred about 2 cups of carrots.  I run mine through the food processor so they are really really fine.  Also, set out 6 8-ounce jars on a cookie sheet.  When the 30 minutes are up, pour gelatin over carrots and stir to mix well.  Pour gelatin/carrot mixture into individual jars.  Go ahead and fill them up - no need to worry about head space here because you won't be canning with them.

CAREFULLY put the jars in the refrigerator.  Set the timer for 10 minutes.  When the timer rings/buzzes/beeps, stir the mixture in the jars (again CAREFULLY).  Repeat this 3 more times, for a total of 40 minutes.  This keeps your carrots from all settling on the bottom.  Then, allow your gelatin to set.

Serve straight from the jar, or top with a bit of crushed pineapple from a can.

This makes a great presentation as is, but if you want to gussy it up a bit more, put on a lid and ring with a circle of burlap, like I did for the photo.  Add ribbon and a name tag if desired, and use as a placecard.

Feeling brave?  Make it as a ring!  Feeling not so brave, chill the mixture in a serving or mixing bowl.  Spoon and serve from there.

No matter how you make it, JUST DO IT!  And enjoy!

Gluten Free Sweet Dip Recipes

So I've seen several of these around, and wanted to share them with you...


It starts with an 8-oz. block of cream cheese and a can of Betty Crocker Rich and Creamy frosting.  Choose whichever flavor you desire.

So let's start with just a basic sweet dip.  Add the softened cream cheese to your frosting, beat til smooth and serve.  It's great with apples and pears, and also pretzels and plain cookies.  Of course, because it's nothing more than cream cheese frosting!  This is a great way to use up that extra frosting, too, by the way.

Want it fluffier?  Add in some non-diary whipped topping.  You can switch up amounts of cream cheese and frosting here, to change out sweetness and thickness of your dip.

From your basic cream cheese frosting, you can make any number of dips.

Red Velvet Cake:  Add a tablespoon or 2 of cocoa and red food coloring to desired shade of red.

Brownie/Chocolate Cake Batter Dip:  Use chocolate frosting with your cream cheese OR add a few tablespoons of cocoa powder (to taste) to existing cream cheese frosting.  Want to turn this into Thin Mint Dip?  Add mint extract - just a quarter teaspoon (mint is really strong).

Funfetti Cake:  Add sprinkles and a teaspoon or 2 of vanilla extract

Try adding half of a  3-oz. package of Jell-o for a fruity flavor.

What to dip with?  Pretzels (Glutino), graham crackers (S'Moreables brand), plain sugar cookies (think homemade for gluten free) or chocolate wafers (again, think homemade or Glutino for gluten free).  Apples and pears are excellent in the plain and Jell-o dips.  You can try other fruits, cookies and crackers, too.

You do need to keep this dip cool because it contains a dairy product, but because of that same dairy product, it still needs to be softened or it's like concrete.

But definitely more delicious...

Enjoy!



 http://verygoodrecipes.com/chocolate