Mmmm...I love Jell-o

I've always been a jell-o fan, although never really got a hang of the jell-jigglers sadly....when I tried these at a recent function I knew I HAD to have the recipe. The best part is - they turn out perfectly every time. And if you want to know if they are yummy - we went through 5 pans in 4 days *ack* (okay we did have company that helped, but still!). So easy and so yummy...oh and it sets in just over an hour. How much better can it get?!

3 packages of jell-o (or 1 large package)
3 packages of knox gelatin
2 1/2 cups boiling water
3/4-1 cup whipping cream (not whipped) - I usually measure to between the 3/4 and 1 cup

Mix jell-o and gelatin and add boiling water. Mix well. Add whipping cream (not whipped) and mix thoroughly. Pour into casserole dish and refrigerate. ENJOY!!! I just cut the whole pan into squares and leave it in the fridge like that....we all just help ourselves throughout the day!

Raspberry is a favorite, as is lime. Grape is awesome too....really, they are all sooo tasty. If you feel like getting creative try layering after each one is set. Wait for the new mixture to cool a bit though before pouring it over the set one. DELISH! Add a dollup of whipping cream on the side if you want to make it more dessert-y.

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS

Yellow Pepper Salsa

I don't love tomatoes...actually I don't even kind of like them. The taste, the smell *ugh* - it all just turns my stomach. Although, I do like everything made from them - tomato soup, salsa, ketchup, etc. Strange I know...one thing I really can't do though is *fresh* salsa...for a long time I didn't even think I liked homemade canned salsa, but I had my auntie Glenda's once and loved it, then a co-workers about 6 years ago (recipe to come), and most recently this beauty - This recipe comes from my friend, Shelley. I am so excited she shared it with me - I honestly polish off a small jar in one sitting. But truthfully there isn't anything *bad* in it, so I don't ever feel guilty - added bonus!

**As a side note....if you wear contacts and have to take them out at some point afterwards, do yourself (and your eyes) a favor and take them out BEFORE you start this. *ouch* and yes, I learned that the hard way.**

2 cups chopped yellow peppers
2 cups chopped peeled tomatoes*
1/2 cup finely chopped red onion
*peppers* see below
2 large garlic cloves, minced
1/4 cup lime juice (I used lemon and it was great)
2 Tbsp white vinegar
1/2 tsp coarse pickling salt
2 Tbsp finely chopped fresh cilantro (*yuck* I do not put this in...I absolutely despite cilantro. lol)

In a larger pot, combine sweet peppers, tomatoe, garlic, onion, hot peppers, lime juice, vinegar, and salt. Bring to a boil over medium-high heat. Reduce heat and boil gently uncovered for 15 minutes, stirring frequently. Stir in cilantro (if you want your salsa ruined. hehe) and cook for 2 minutes. Ladle into hot jars and process for 20 minutes (I don't actually *process* the jars - I make sure lids are clean and put a small ring of water around top of jar and seal tightly. It will *pop* on it's own). Makes about 4 x 250ml jars.

*To peel tomatoes - drop into boiling water until peel begins to crack. Run cold water over them (so your hands don't burn) and peel...skin should come off easily*

*Peppers - **remember to take seeds of jalapenos out or salsa will be hot**
Mild - 3 jalapeno peppers and 1/4 cup green or red pepper (I use red)
Medium - 3 jalapeno peppers and 2 anaheim peppers
Hot - 3 jalapeno peppers, 2 anaheim peppers, and 1 habanero pepper

SERIOUSLY SCRUMPTIOUS RATING: 4 STARS (I say 5, but my husband again wasn't as excited as me...seriously - who asked him anyways. lol)

These make great little gifts at christmas or just because....tie a ribbon around the jar and place on a plate with some tortilla chips - wrap in cellophane if you'd like. So fun!

Ah Caramel!

My mother's carmel popcorn recipe is the best I have EVER tasted....I don't actually *love* carmel popcorn, or I didn't think I did. But then I realized it was because it's usually hard....but soft and gooey....carmel popcorn is an absolute weakness. Thank heavens she only makes it a few times a year....

2 1/2 cups brown sugar
1/2 cup butter
1 can eagle brand milk
1 cup corn syrup
1/2-1tsp vanilla
sprinkle of salt
4-5 batches of popcorn

Cook first 4 ingredients until almost a soft ball. Add vanilla and salt (my mom salts the popcorn too...I don't though). Pour over popcorn and mix together. OH. MY. WORD. My mom also adds almonds or pecans or something sometimes too, but we always request it without....personal preference I guess :)

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS!!!

**on this note - if you haven't ever tried the popcorn puffs carmel recipe on the back, you MUST!!! It is sooooo good and highly addictive. **

GIMME AN EGG!!

I LOVE devilled eggs, as does Brent. Although I think I've only ever made them once before. I just don't think to do it, despite being incredibly quick and easy. A friend brought us a plate last week when she brought us dinner, and they were sooo delicious. Brent and I are feeling kind of snacky today (I can't lie - I've been wanting steak all day....and a baked potato with sour cream and real bacon bits...and green onions....*drool*) and nothing seems to be hitting the spot (no, the stir fry situation did not help a bit. lol). We did have some boiled eggs that cracked so could not be used for decorating *shucks* that Brent mentioned I should turn into devilled eggs. So I did (Cuz' I'm a great wife like that *grin*). Here's the recipe I used - super easy and *really* delicious...and a great snack or appy....and a great way to use the cracked eggs or even the decorated ones when it's time to use them! This recipe comes from the Company's Coming - Appetizers Cookbook.

Devilled Eggs
6 hard boiled eggs
1/4 cup salad dressing (mayonnaise/miracle whip)
1/2 tsp dry mustard (once a staple in this house I haven't used in a looong time and never replenished it when I ran out. So I just used prepared mustard from the fridge...just a squirt)
1/2 tsp salt (as you probably have guessed, I did not add this)
1/8 tsp pepper

Paprika (to sprinkle on afterwards)

Cut eggs in half lengthwise and place on a plate. In a bowl mix yolks (they should crumble), salad dressing, mustard, and salt and pepper. Mix until smooth and spoon into egg white halves. If the mixture seems too dry you can add a bit of milk, although i would be tempted to just add another small bit of salad dressing (in my mind the milk could make it really runny). You can use a pastry tube to make a design with the mixture - I just spoon it in. Sprinkle with Paprika. I prefer them right fresh whereas Brent prefers them from the fridge (cold). Either way they are delicious and really fast!

SERIOUSLY SCRUMPTIOUS RATING: 5 STARS