Cinnamon Pull Apart Muffuns

Todayis the end of 2012! This year have flew by soooo fast!

I have been extremely busy juggling many different things. I have been cooking my usual, so I haven't had anything new to post. Last night we got kids sleeping over so I knew I had to make them breakfast quick! I looked on Pinterest as well as searching thru the internet for a french toast recipe using pillsbury biscuit dough that I currently have on hand...but no luck. I thought about attempting it on my own but I don't want to spend too much time on it in the morning. So I decided to just pull a couple of recipes together to make this. So it's kinda like a monkey bread, but it's kinda like a cinnamon pull apart bundt bread. Well, I'm calling this cinnamon pull apart muffin. lol. It's super easy!




















1 can Pillsbury Grand Buttermilk Biscuit Dough
1/4 cup sugar
2 tbsp cinnamon
2-3 tbsp butter (melted)
2-3 tbsp brown sugar

1) Preheat oven to 350 degrees.
2) In a large ziplog bag, pour in sugar and cinnamon, toss until combined.
3) Open the can of biscuit dough, cut each piece (comes in 10) into quarters, you should have 40 small pieces.
4) Toss the small pieces into the ziplog bag, seal, then toss the pieces with the cinnamon sugar until evenly coated.
5) Place them in a greased muffin pan. I did 3 in each muffin hole, you can do 4, or 2 would work too. I end up having 2 in one of the holes, and the other hole is empty, i filled the empty hole with water 1/2 way full (this is supposed to help distribute the baking...so I have read a long time ago).
6)  Combine melted butter with brown sugar in a small bowl, then using a coffee spoon, drizzle brown sugar/butter mixture on top of each muffin.
7) Bake for about 20 minutes or until golden brown.
8) Remove and serve!

Hope you guys had a great 2012! Happy New Year and may your 2013 be exciting and fresh! I am hoping to have more posts on here!

Summer Rolls with Peanut Dipping Sauce

First of all, Happy Holidays!!!

Hope you all had a great Thanksgiving! This past Thanksgiving I made something different than my usual Spring Rolls and/or Mochiko Chicken. I still went with the Asian Cuisine though - Summer Rolls and Peanut Dipping Sauce.

SUMMER ROLLS

Rice Papers
Cooked Rice Noodles (often called Vermicelli) - DO NOT USE LONG RICE OR RICE STICKS
Cooked Shrimp (you can slice them in half for double the spring rolls)
Lettuce

You can put anything and everything you want in it, but I made it with just those 3 ingredients for Thanksgiving.

1) Cook the rice noodle according to directions. If none, just boil the noodles in water for about 5 minutes, then off heat and let it rest in the hot water for an additional 2-3 minutes, or until noodles are white. Drain, then rinse with cold water.

2) Soak rice papers in hot water (I pour hot water on a plate, then submerge it entirely)

3) Place soaked rice paper on a flat surface, on the middle of the rice paper, place 3 shrimps down, then top it with rice noodles, then lettuce.

4) Roll rice paper over once, pressing to secure the hold, then fold in the sides (just like you would with spring/egg rolls), then continue to roll to the end of the rice paper.

I think it's easier to follow this guy...except he didn't put the shrimp right on top, although he's probably done more rolls than me!!

The below is made with lemon shrimp (whole), lettuce, spinach, and tomoatoes. Less carb but just as delicious!

PEANUT DIPPING SAUCE
A friend of mine shared this recipe with me, hope you like this as much as I do!

4 tbs Peanut Butter
4 tbs Hoisin Sauce
2 tbs Sugar
4 tbs Water
1-2 tsp Sesame Oil

1) Combine and heat thru in a small sauce pan, taste and add more or less to your liking!



 

Cap'n Crunch Oreo Bars

 

 

It's been a long long time since the last time I blogged. Sorry I have been MIA. It's been a crazy basketball summer and the madness hasn't stopped yet! But I just wanted to drop in to say "I'm still alive!"

 

I have been a fan of Pinterest, I'm sure most of you are too. I have been cooking using recipes I found on Pinterest and I even made crafts!!

 

Anyway, this past weekend I made a special treat that I just threw together with the ingredients I have at home, and it was a hit so I'd like to share with with you, and you can probably pin it. :)

 

Cap'n Crunch Oreo Bars

 

1 1/2 cups of Cap'n Crunch cereal

5-8 Oreo Cookies (finely crushed, about 1/2 cup or more to your liking)

8-10 pieces of large marshmallows

1 tbs butter

1/2 cup of dark chocolate chips

2 tbs milk

 

1) In medium heat, melt butter in a pot, stir in marshmallows until marshmallows melt.

2) Meanwhile, in a microwave safe bowl, melt dark chocolate chips with milk, using 30 second intervels and stir, until completely melted.

3) Turn off heat, add in Cap'n Crunch cereal and 1/4 cup oreo cookie crumbs (or more to your liking), stir until cereal, crumbs, and marshemallows are mixed well. (You do the same steps as you would as rice krispies treats)

4) Remove mixture and press them firmly on a lightly greased pan (I use toaster oven size pan).

5) Spread melted dark chocolate on top, sprinkle with remaining oreo cookie crumbs.

6) Refrigerate for 30 minutes until chocolate hardens, cut and serve!

 

I made a small batch to try it out, that's why I used a toaster oven pan. It was a HIT! So if you prefer to make more, double or triple the amount and use a 9x9 pan or 9x13 pan.



 

Enjoy!!

Italian Sausage Pasta & Mother's Day Bouquet

I haven't updated this site in awhile....but didn't think I was gone for THAT long, but the setting on this site changed! Still trying to get used to it!

Anyway, I'm still cooking, just not much time to blog. Today I want to share my pasta dish: Italian Sausage Pasta:

1.5 cup of dried pasta (I used Garofalo organic pasta)
4 Italian Pork Sausages (or any other sausages)
5 cloves of garlic (sliced) half an onion (sliced)
1 cup fresh spinach
1/2 cup cooked quinoa olive oil
Dash of dried basil
Dash of black pepper
Dash of salt
Dash of chili pepper (optional)

1) Cook pasta according to package, drain and pour into a bowl, toss in olive oil, dried basil, black pepper, and salt. Mix well then cover to keep warm.
2) In a big pan, cook sausages with olive oil until cook through, remove from pan. (OR, you can remove the outer skin of the sausage and cook it like minced italian pork, works just as well!)
3) Add in onions and garlic in pan, drizzle alittle more olive oil and let them cook until tender, while onion and garlic are cooking, cut sausages into bit size.
4) Return sausage to the pan and let the onions and garlic work it's magic with the sausage.
5) Add in pasta and spinach to the pan, cook until spinach soften, mix occassionally to avoid pasta sticking to the bottom of the pan, add chili pepper if desired and more salt to taste if needed.
6) Add in cooked quinoa and toss until fully blended. This will give the pasta a "nutty" flavor.
7) Serve!

Mr. P loves pasta and he actually like this! So once a week I would whip up something similar, sometimes using chicken, or lil smokies, shrimp, sometimes I add parmasean cheese, make it a jumbalaya! Making this is just as easy as making fried rice!

In the picture I added shrimp, I cooked the shrimp separately because Mr. P is allergic to shrimp, and I LOVE SEAFOOD. But if you want to add shrimp to the dish I would recommend you add the shrimp in at the last second of garlic and onions, before adding the cut sausage and pasta.

For Mother's Day, I wanted to give my mom and sister something extra special because they deserve it. I went online to look at Edible Arrangements because at least they could eat the bouquet rather than just plain flowers. Then the idea hit. I can make them a strawberry bouquet.

I skewered the washed strawberries to the end of a wooden skewer stick, then dip some of them into melted chocolate then kept it refrigerated until chocolate hardens. Next, I place a ribbon around a tall glass (I used The Old Spaghetti glass). To make the ribbon from falling down, I wrapped a rubberband around the glass first then tie the ribbon by wrapping around the rubberband.Pour in some m&ms, then place the strawberries sticks in there. It looks pretty cool huh? Just the many ideas I have in my head. I dropped it off to my mom's house but she wasn't home. But she said when she opened the door, she smelled the chocolate and the strawberries and knew that I must have stopped by and was really happy to see the bouquet. YAY!

Oreo Frosting

I baked some moist cupcakes for lil P's teammates...and decided to make some oreo frosting to pipe on top. Little did i know i ran out of butter! so it was margarine and shortening to the rescue! One of the moms said it's really good, so i decided to share it with ya!

1 1/2sticks of margarine (divided)
4 cups powdered sugar
1/2 stick of shortening
6-8 oreos, crushed

1) Beat 1 stick of margarine until smooth, add in powdered sugar, continue to beat until smooth.
2) Add in remaining margarine and shortening and beat until fluffy.
3) Add in crushed oreo, stir until combined.
4) Place frosting into piping bag and pipe on cooled cupcakes.

makes enough for about 20 cupcake if you pipe it the way I did. :)

You can also place half of an oreo cookie or mini oreo cookies on top for an extra Oomph!

Portobello Mushroom Fries

Mr. P almost refused this yummy treat! I made him take one and he said this is actually really good! That's all I needed!

1 Portobello mushroom
Dash of salt & pepper (or steak seasoning)
1 tbs olive oil
1 egg, beaten (add more if needed)
1 cup panko bread crumbs (add more if needed)
oil for frying

1) Remove stem and gill of mushroom, rinse an pat dry.
2) Brush olive oil on both sides, sprinkle with salt & pepper or steak seasoning.
3) Place mushroom in toaster oven and broil 3 mins on each side.
4) Remove mushroom from heat and cut into strips.
5) Heat oil in a pan for frying, dip eah strip into egg then into panko.
6) Fry strips until golden brown, then place them on paper towel to absorb oil.
7) Serve as is or with your favorite ranch dressing!

I think it took more time to make it than it is to eat it!! ...but it was just a taste test so I only used 1 mushroom.

I experimented different ways to use portobello mushrooms from the pack i got at Costco. My first recipe was stuffed portobello mushroom. Then I did the fries. The last one I chopped it all up and made chicken & portobello with tomatos and garlic egg noodle pasta with chicken broth. It sure hits the spot on a cold day!

Protein Fiber Bar

Awhile back I mentioned that lil P had gotten tired of eating oatmeal so I have been finding other ways to get him to eat them. I have done muffins but recently I have created this protein fiber bar that lil P is just raving about. Thanks to Pinterest for the idea!

1/8 cup soy milk
1/4 cup chocolate chips (I used half milk choco and half dark choco)
1 packet of instant Quakers High Fiber brown sugar oatmeal (you can use regular packets too)
1 scoop of chocolate Muscle Milk
2 tbs coconut flakes (optional)
Handful of peanuts (I used Planters)

1) In a microwavable bowl, place milk and chocolate chips and microwave it for 20 seconds at a time. Stir until melted.
2) Add in remaining ingredients and stir.
3) Line a rectangular container with saran wrap, then pour mixture in to the container, pack it tight, then cover.
4) Refrigerate until hardens, then take out the bar by lifting saran wrap up.
5) Remove saran wrap, lay it on a cutting board and cut into desired pieces.

You can actually put whatever you want in the bar. Last night I have prepared a rocky road one with some marshmallow, see below. You can add in raisins or crasins, mac nuts, walnuts, etc. Again the possibilities are endless!

with marshmallows

Meat Jun

Meat Jun is apparently only available in Hawaii's Korean restaurants. It is thinly sliced beef fried with egg batter. I love eating it but never thought I would make it but a friend recently asked for the recipe so I asked my coworker (who has korean home lunches everyday made by his wife) how to make it. I tweaked the recipe a bit so here's my take:

1/8 inch thick rib eye or sirloin tip (ask the butcher to cut for you)
1-1 1/2 c shoyu
2 tbs sugar
2 tbs sesame oil
4 clove of garlic (chopped)
dash of black pepper
flour (1 cup at a time)
eggs, beaten (I buy the carton and I add more as needed)

1) Marinade beef with shoyu, sugar, sesame oil, and garlic. refrigerate overnight.
2) Dust each slice of meat with flour, place them on wax paper and let flour moisten into to meat alittle.
3) When every piece is dusted and moisten with flour, dip eah piece in beaten egg, then fry in oil on both sides until light golden brown.
4) Remove from oil, drain cooked meat with paper towel over newspaper or brown paper bag to absorb the oil. Let it stand for about 5 min before moving the pieces to avoid egg coating from separating the meat.
5) Cut and serve!

I was told that if you dip the flour and not let it sit before dipping in the egg may create egg bubble, and when it bursts, there won't be any batter on that area. So it's best to let it sit and moisten first.

There will be oil splatters so just be very careful!

I tried my very first piece of homemade meat jun, and it was super tasty! so tasty, you don't even need sauce!

Lil P said it is really good! Mr P however, said it's good...but not as good as the restaurant ones. As long as lil P thinks it's good, that is all good in my books. I have packed him a bento for lunch tomorrow! Bento includes fried rice, meat jun, a piece of brownie, and a clementine. =)

Don't forget to like Home Kine Grindz on Facebook! Also a reminder, Pupu Day is coming up on March 1st!!

Stuffed Portobello

Picked up a pack of portobello mushrooms at Costco this past weekend, but we were so busy with lil P's sports that I haven't had time to cook it. I finally had the time to cook this Stuffed Portobello with Tomatoes and Garlic for myself last night. I am so satisfied!

1 Portobello Mushroom
1/2 tbsp olive oil
1/2 tbsp lemon juice
1/2 tbsp soy sauce
half a tomato (diced)
3 cloves of garlic (diced)
1/4 cup shredded Italian blend cheese (or Mozzarella)
2 tsp dried rosemary
dash of black pepper

1) Remove stem on the portobello.
2) Mix olive oil, lemon juice, and soy sauce in a bowl.
3) Brush the oil mixture on both sides of the mushroom, leave remaining oil in the bowl.
4) Broil mushroom on both sides, about 4-5 min each side, starting with the bottom down.
5) Meanwhile, mix in diced tomato, garlic, cheese, rosemary, and black pepper into the bowl with the remaining oil mixture, toss and set aside until mushroom is ready.
6) Pull out the mushroom and fill mushroom with tomato mixture. Sprinkle more cheese on top, broil for another 5 minutes or until cheese is starting to brown.
7) Serve!!

You can put this stuffed portobello over brown rice, and pour the dripping all over. YUM. You can also serve this alone as a pupu, that's what Hawaii calls appetizer. Home Kine Grindz Facebook page is hosting another round of "Let's Eat Local Grindz" online event! We're going to have a Pupu Day on March 1st! If you are interested in joining in the fun, simply get or make a Pupu, or an appetizer, and post a pic on the Home Kine Grindz Facebook page!We had a pretty good turn out at the 1st event of Loco Moco Day. You can see the different pic from the last event here. Hope you can participate with us this time! Click here for more details and join in!!

Kim Chee Mandoo

I bought some mandoo wrappers not long ago, as i have been craving to make some!

Mandoo wrappers (the round kind)
long rice (small bunch)
1/3 cup ground pork
3 cloves of garlic, minced
1/4 cup of kim chee (or kim chi), diced
3-4 tsp kim chee juice
2 tsp salt
2 tsp garlic powder
2-3 tsp sesame oil
1 tsp of sesame seeds (crushed)
dash of black pepper
dash of white pepper
drizzle of sriracha sauce (i finally spelled it right!)

1) Soak long rice in warm water, when it's easier to bend, cut them with kitchen scissors to about 1 to 1.5 inches in length. Leave them to continue to soak as you prepare the meat.
2) In a bowl, mix the rest of the ingredients (minus the wrappers) together.
3) Take a small amt of mixed meat and microwave it for 15 seconds and taste to see if it needs more salt, pepper, kim chee, etc. Then adjust your meat mixture accordingly.
4) Mix in the long rice.
5) Place about 1 to 2 tbsp of meat mixture in the center of the wrapper, wet half circle of the edge with water (the one you used to soak the long rice is just fine! save water!).
6) Fold the dry half edge to the wet half edge an seal. You can make it fancy by over lapping like i do if you like, just make sure you press them sealed with your hands. (took me mandoo dishes before i mastered it) It's ok If juice comes out of the mandoo. just make sure you seal it shut in the end.
7) Heat about 4-5 cups of water in a small pot. When all the wrappers are done, dunk them in the boiling water and do a quick "blanch". I dunked and pull out each mandoo one at a time.
8) Heat a skillet to medium high, drizzle some sesame oil on the skill.
9) Pan fry the mandoo until golden brown on each side. you can also deep fry with vegetable oil.
10) Serve!

These babies are so tasty, you don't even need sauce! needless to say, Mr. P and I ate the whole thing in less than 15 minutes, as we were standing by the kitchen counter talking! Good thing I snapped a couple of pics first!




The Loco Moco Day came and went. I had not reached my goal of 50 plates. But I am super stoked to get 10 photos!!! Top it all off, I am so proud half of them were homemade, and 4 of those are currently living outside of Hawaii! Way to represent people!! Stay tuned for next months Let's Eat Local Kine Grindz! If you want to join in the fun, just like the facebook page!! Here are the pictures of Loco Moco Day!

From JF @ Byron's Drive-In

From DW: Homemade Loco Moco over Kalua Pig Fried Rice

From KM

From DM @ Tanaka Saimin

From HD @ L&M

From BB: Homemade Turkey Moco with Mushroom, Onions and Homemade Gravy

From YF: Homemade Loco Moco with Basmati rice

From JL @ Tan Tan Ramen (Curry Loco Moco)

From RB (Hubs of BB): Homemade Turkey Moco

Homemade Loco Moco

Today is Loco Moco Day! So here is my version of the hamburger patty, similar to my hamburger steak, with a little more garlic and no hidden veggies.

Hamburger Patties

1 lb ground beef

2 pieces of bread end

1 egg

3 garlic

half an onion

1 tbsp hawaiian salt

2 tbsp worchestershire sauce

2 tsp black pepper

1 tbs garlic salt

1) Place ground beef in a large bowl.

2) Place bread ends on food processor and pulse until fine, pour over ground beef.

3) Place garlic and onion in food processor and pulse until fine, pour over ground beef and breadcrumbs

4) Add the rest of the ingredients and mix with hand (I used a glove)

5) Form into patties, place them on a heated skillet and press the middle to built an indent.

6) Cook both sides until done.

To make Loco Moco:

1) Place rice on the plate or bowl (white rice, brown rice, hapa rice, brown rice quinoa, barley quinoa, etc)

2) Top with cooked hambery patties.

3) Top with a fried egg

4) Drizzle with brown gravy

Mr. P helped with the cooking last night so he already had his loco moco for dinner. He said it was really good! So I decided to pack up for my Loco Moco Day bento. Using the fuel container, I have loco moco (with hapa rice and egg whites) on the bottom tier, top tier has layered jello and apple slices.

Adding this to "What's for Lunch Wednesday!" It's been awhile!!!

Hope you got a chance to like Home Kine Grindz Facebook! I am seeing alot of Loco Moco pics today! yay!!! Have a Loco Moco Day!!

Buttery Ranch Honey Wheat Pretzels & Facebook Launch!

These are super popular treats at school fairs or at the bake sale. This is the other YUM snacks I love to eat besides my popular furikake chex mix! The great thing about these pretzel snacks is you don't have to BAKE it!!

1 bag of honey wheat pretzels (I used the safeway brand)
1/4 cup buttery flavor popcorn oil
1/2 pack of Hidden Valley Ranch mix (the powder form)
1/2 tbsp garlic powder
1/2 tbsp dill weed (opt)

1) Place pretzels in a large ziplog bag (you may remove excess salt on the pretzels first , if you wish).
2) Pour oil over pretzels, toss until evenly coated.
3) Sprinkle ranch mix, garlic powder, dill weed, and toss until evenly coated.
4) Separate and place them in smaller ziplog bags or airtight containers.

I literally took less than 10 minutes to put these together! I didn't have dill weed, so I omitted. It tasted just as good. The ranch makes this snack very flavorful. Now i don't have to find them at bake sales. :)

























Btw, I have finally launched a Facebook page! Please like the page here as I will be doing some online events! First stop, we're kicking off local kine grindz Hawaii Style with a Loco Moco Day on Feb 1st! Eat a loco moco plate (buy them or make your own healthier version), take a pic and post it on my page labelled with "Loco Moco Day: " For those of you who want to participate but have no clue what Loco Moco is, it's basically a hamburger patty, topped with fried eggs, and smothered with gravy, all over rice. Of course there are different versions of loco moco pending on your diet. If you're watching your weight, here's my suggestion: you could go for a garden patty, or tofu patty, topped with egg whites, smother with gravy made from low sodium beef broth cooked with finely diced onions and mushrooms.

I'm going to make my own for dinner on Loco Moco Day. Our goal for this event is 50 plates/pics. Are you in on Loco Moco Day on Feb 1st?? Would love to see your pics!! =)

Moist Cupcakes

I do alot of semi-homemade food, mostly because I don't have the time or ingredients to make them entirely from scratch. When I bake cakes and cupcakes, I use boxed cake mix. When I did my Star Wars cake, although I love the way it looks, I didn't like how it crumbles and falls apart when you cut it. I finally figured out the secret ingredient to make the cake from boxed cake mix moist -- pudding.

Moist Cake/Cupcakes using boxed cake mix

1 box of cake mix (I used german chocolate on this one)
1 box of pudding (4 serving one)
4 eggs
1 cup water
1/3 cup oil

1) Mix the cake mix and pudding together in a large mixing bowl.
2) Add in the eggs, water, and oil and mix until combined.
3) Pour batter into pan or lined cupcake pans.
4) Bake for 50 minutes for cake, or 35 mins for cupcakes (or when insert toothpick comes out smooth)

Seriously, don't you think the cupcakes even LOOK moist on the picture itself?! I will never bake cake without pudding now!

This past weekend I hosted a baby shower. Although the mom-to-be decided she wants to bake her own cupcakes, I pleaded to decorate it. I was excited because I can finally get to do the homemade frosting recipe given by Oh Happy Cakes . The frosting can stay outdoor and stays in place without melting. The baby shower theme was cherry blossom tree with birds. I am proud of what I did and I put them in these cute single cupcake containers by PoshBoxCouture, these containers made it easy for anyone to take home!

Kamaboko Dip

Who said Kamaboko is only good for saimin and fried noodles/rice/udon?

My SIL made a few years ago...and I couldn't stop eating it! Recently I had a craving for it, and...I couldn't stop eating it again!

1 loaf of kamaboko
A quarter of a medium white onion
1/4 cup mayonnaise (I used the olive oil one)
dash of black pepper

Using food processor
1) Cut kamaboko and white onion into chunks.
2) Put them into a food processor and pulse until finely chopped.

OR

Using grater
1) Grate Kamaboko into a small bowl.
2) Grate onions into a small bowl.

OR worse comes to worse, chop them with knife...I did that too.

3) Combine chopped kamaboko and chopped onions with mayonnaise, then add a dash of pepper. (add more or less mayo according to your liking)
4) Refrigerate for half an hour.
5) Serve with crackers!























this pic's dip is done by chopping with a knife.

Ono-licious! And they are pretty in color! :)

Tonkatsu and Furikake Ahi Katsu

Ok I lied, I will do another post since I do have alittle bit time on my hands!

Tonkatsu is also known as pork katsu, or pork cutlet.

Thin filets of pork
flour
pepper
salt
beaten eggs*
panko flakes
oil for frying

1) Have 3 plates side by side, filled the first plate with flour(approx 1/2 cup, but when you run out, you would want to add more flour), dash of salt and pepper.
2) Filled the 2nd plate with beaten eggs (approx 2, again add more when you run out).
3) Filled the 3rd plate with panko flakes (approx 1/2 cup, again, add more as you run out).
4) Heat oil in a large skillet (3/4 cups, add more as you run out).
5) Dip pork first in flour, then eggs, then panko, then fry until golden brown.
6) place cooked cutlet on paper towel to absorb the oil, then cut them into stips.

*For veggie hiders (like me), I mixed in 1/4 cup of sweet potatoe puree in the egg.

I bought 8 slices of pork for about $7, then I saw ahi steak (also known as raw tuna) for $6. I figured I can make ahi katsu, but I made it even better, with furikake!























Ahi Steak (Raw)
salt
pepper
garlic powder
flour
beaten eggs
panko flakes
furikake

1) Season ahi steak with a dash of salt, pepper, and garlic powder, both sides.
2) Place 3 plates side by side, one with flour, one with beaten eggs, last plate with panko and furikake mix.
3) Drench ahi steak first in flour, then eggs, then panko/furikake mix, same as stated with the tonkatsu recipe. Then fry until golden brown.
4) Lay it on paper towel to absorb the oil, then cut into strips.

















I took a taste and WOW that was awesome, it was crunchy on the outside but juicy on the inside!! It was YUMMY!! But...Mr. P...that man...sigh. asked me for tarter sauce. LOSE MONEY!!

Layered Jello

Happy New Year everyone!!!

I have been cooking and I've got lots to post so I'm actually really excited! But I'll do one post today and if I have time work on another this weekend. :)

First off, layered jello. This delicious AND pretty thing I have eaten, but never attempted my entire until...until now. I have been meaning to make this forever. As a matter of fact, I wanted to make it for our Day After Christmas get together luncheon but that was a big fat FAIL. I wasted my blueberry and lime jello, so all I have left is strawberry. I end up making it on New Year's Day and it was a hit!

2 boxes of strawberry jello (or whatever flavor you desire)
2 c hot water (divided 1 cup each)
1/4 cup cold water
1/4 cup whipping cream

Standard jello method
1) Take one box of strawberry jello powder, pour it in a bowl.
2) Pour in 1 cup of hot water, stir until powder desolves.
3) Pour in 1/4 cup of cold water, mix.
4) Pour mixture into a 9x9" pan.
5) Refrigerate until firm (approx 2 hours) OR put in freezer for 20 mins.

Cream layer
6) Take the 2nd box of strawberry jello powder, pour it in a bowl
7) Pour in 1 cup of hot water, stir until powder desolves.
8) Pour in 1/4 cup of WHIPPING CREAM, mix.
9) Pour mixture over the previous (already firmed) jello pan.
10) Refrigerate until firm (approx 2 hours) OR put in freezer for 20 mins.

If you got more boxes of jellos, just repeat with each flavor.

I had ate alot as taste test...it was delicous! I then placed them in pretty cupcake cups.
























But it was devoured within an hour by lil P, my nephews, and niece...and of course, ME!!! haha...