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Lemonade Puppy Chow Recipe

Pucker up and get ready to dig in to this Lemonade Puppy Chow, a sweet and zesty snack mix that combines creamy white chocolate with tart lemon. More

Lemonade Puppy Chow Recipe

JELL-O Eyeball Mini Pumpkin Cheesecakes

Feast your eyes (and stomachs!) on these perfect-for-Halloween JELL-O Eyeball Mini Pumpkin Cheesecakes, complete with spooky, wiggly and jiggly berry eyes atop smooth and creamy individual cheesecake cups!

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JELL-O Eyeball Mini Pumpkin Cheesecakes

Ginger Spider Cookies with Jiggly JELL-O Legs

Eek! It`s that time of year again! This Halloween, we`ve got a treat that`s both creepy and crawly. Serve up your very own spooky (and scrumptious) ginger spider cookies, complete with jiggly JELL-O legs!


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Ginger Spider Cookies with Jiggly JELL-O Legs

JELL-O Worm Meringue Brains with Berry Sauce

Want to know what`s wiggly, jiggly and delicious this Halloween? Why, JELL-O worms in a crunchy meringue atop a scary berry sauce, of course. A homemade crisp meringue is made super spooky with the addition of raspberry JELL-O worms and a frighteningly yummy berry sauce - how`s that for tricks and treats?

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JELL-O Worm Meringue Brains with Berry Sauce

Berry Slush Recipe

Look out 7-Eleven. After sipping this super quick, easy and delicious Berry Blue Slush, we`re considering opening our very own chain (8-Twelve?), where we can sell our scrumptious, thirst-quenching slushies.

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Berry Slush Recipe

HOW TO: JELL-O Halloween Worm Meringue Brains


What`s wiggly, jiggly and delicious? Why, JELL-O worms in a crunchy meringue atop a scary berry sauce!

Ingredients:

JELL-O Worms
1 package (3oz/85g) Raspberry JELL-O Jelly Powder
4 tbsp unflavored gelatin
3 cups boiling water
¾ cup heavy cream
90-100 bendable plastic straws, straws extended

Meringue Nests
4 egg whites
Pinch kosher salt
¾ cup sugar
1 tsp cornstarch
¼ cup sugar
1 tsp white vinegar

Berry Sauce
1½ cups quartered fresh strawberries
1½ cups fresh raspberries
½ cup sugar
2 tsp fresh lemon juice

Cool Whip Dessert Topping, for garnish

Directions:

1) For the JELL-O worms, combine Raspberry JELL-O and gelatin in a bowl. Add boiling water and whisk to completely dissolve. Set aside for 10 minutes. Meanwhile, place an elastic band around the straws and place in a tall container. Pour cream into JELL-O (no need to stir, worm coloring is better without stirring) and pour mixture into the straws. Place container in the refrigerator until firm, about 4 hours. When the JELL-O is firm, your worms are ready to come out. Remove the straws from the container peel away any JELL-O on the outside of the straws. Using your fingers, slowly press from the empty end of the straw until the worm squeezes out. Refrigerate until ready to use.
2) For the meringues, preheat oven to 250ºF. Line 2 baking sheets with parchment paper. Place the egg whites and salt in the bowl of an electric mixer. Using the whisk attachment, whip on high speed until soft peaks form. Gradually add ¾ cup sugar, mixing until stiff peaks form. In a small bowl, combine cornstarch and ¼ cup sugar. Fold cornstarch mixture and vinegar into egg whites. Spoon meringue onto prepared baking sheets making 6 (3-inch round) meringue circles. Bake for 30 minutes, turn off oven and let cool for 2 hours in closed oven.
3) For the berry sauce, combine strawberries and raspberries in a blender. Remove from blender and press mixture through a fine mesh sieve and pour into a medium saucepan. Add sugar and lemon juice and bring to a boil over medium heat. Cook 5 minutes, stirring frequently, skimming off any foam. Reduce heat to low and continue to cook for 10 minutes. Remove from heat and cool until ready to assemble.
4) To assemble, spread berry sauce over a serving plate. Place meringue on top of sauce, top with a heaping spoon of Cool Whip Dessert Topping and pile high with JELL-O worms.

Serves 6 More

HOW TO: JELL-O Halloween Worm Meringue Brains

HOW TO: JELL-O Halloween Eyeballs


Feast your eyes (and stomachs!) on these perfect-for-Halloween JELL-O Eyeball Mini Pumpkin Cheesecakes.

Ingredients:

Graham Crust
1 cup graham cracker crumbs
2 tbsp brown sugar
4 tbsp melted butter

Pumpkin Cheesecake
2 (8oz) packages cream cheese, room temperature
¾ cup sugar
2 eggs
1 tsp vanilla extract
1/3 cup pumpkin puree (not pie filling)
1 tbsp flour
½ tsp pumpkin pie spice
¼ tsp ground cinnamon
Pinch kosher salt

2 cups sour cream
2 tbsp sugar
1 tsp vanilla extract

JELL-O Eyeballs
1 package (3oz/85g) Berry Blue JELL-O Jelly Powder
4 tbsp unflavored gelatin
1½ cups boiling water

Black decorating gel, for eyeballs
Red decorating gel, for eyeballs

Directions:

1) Preheat oven to 325ºF. Line muffin tins with 18 cupcake liners and coat with non-stick cooking spray.
2) For the crust, in a small bowl, combine graham cracker crumbs, brown sugar and melted butter. Stir together with a fork until well blended. Press a heaping spoonful of the mixture into the bottom of each cupcake line. Set aside.
3) For the cheesecake, using an electric mixer, combine cream cheese and sugar. Beat at medium speed until well combined. Add eggs on low speed, one at a time, beating well after each addition. Add vanilla, pumpkin puree, flour, pumpkin pie spice, cinnamon and salt mixing until smooth and creamy. Fill each cup with the cheesecake mixture and bake in preheated oven for 10 minutes. Reduce heat to 275ºF and continue to bake 15 minutes more. Remove from oven, increase heat to 350ºF and let mini cheesecakes cool slightly.
4) Meanwhile, in a small bowl, whisk sour cream, sugar and vanilla together. Top each cheesecake with sour cream mixture and return to oven for 6-8 minutes. Let cool completely and refrigerate before garnishing.
5) For the JELL-O eyeballs, lightly grease egg dish molds, or any eyeball-shaped small bowl in your kitchen. Combine JELL-O and gelatin in a bowl. Add boiling water and whisk to completely dissolve. Pour a small amount into each mold and refrigerate until set.
6) Using the black decorating gel, place a small dot in the center of each pumpkin cheesecake. Remove JELL-O eyeballs from old and place the eyeball over the pupil, using the red decorating gel create squiggly veining around the eyeball. Refrigerate until ready to serve.

Makes 18 mini cheesecakes More

HOW TO: JELL-O Halloween Eyeballs

HOW TO: JELL-O Halloween Spider Cookies


This Halloween, learn how to make these ginger spider cookies, complete with jiggly JELL-O legs!

Ingredients:

JELL-O Legs
1 package (3oz/85g) Grape JELL-O Jelly Powder
4 tbsp unflavored gelatin
3 cups boiling water
80 bendable plastic straws, straws extended

Ginger Cookies
¾ cup butter, room temperature
½ cup sugar
¼ cup brown sugar
1 egg
1 tsp vanilla extract
6 tbsp blackstrap molasses
2½ cups flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
¼ tsp kosher salt

Chocolate Ganache
4½ oz semi-sweet chocolate, chopped
½ cup heavy cream

Eyeball candies, for decorating spider

Directions:

1) For the JELL-O legs, combine Grape JELL-O and gelatin in a bowl. Add boiling water and whisk to completely dissolve. Place an elastic band around the straws and place in a tall container. Pour JELL-O mixture into the straws. Place container in the refrigerator until firm, about 4 hours. When the JELL-O is firm, your legs are ready to come out. Remove the straws from the container, peeling away any JELL-O on the outside of the straws. Using your fingers, slowly press from the empty end of the straw until the legs squeeze out. Refrigerate JELL-O legs until ready to garnish cookies.
2) For the ginger cookies, preheat oven to 350ºF. Using an electric mixer, on medium speed cream butter, sugar and brown sugar until light and fluffy. Add egg and vanilla, mixing until well incorporated. Add molasses, mixing on low speed until combined. Add flour, baking soda, cinnamon, ginger and salt. Mix on low speed just until combined. Using ¼ cup of dough, roll into a ball and place on a parchment-lined baking sheet. Flatten each dough ball slightly. Bake cookies 9-10 minutes, until golden around the edges. Let cookies cool before garnishing.
3) For the chocolate ganache, place the chopped chocolate into a medium bowl. Heat the cream in a small saucepan, over medium heat until it just comes to a boil. Remove from heat and pour over chocolate. Whisk until smooth. Refrigerate ganache for 20-25 minutes to firm up slightly before decorating.
4) To assemble your spider cookies, place a ginger cookie on a serving dish, arrange 4 spider legs on each side of the cookie and top with a spoon of ganache that will help hold the legs in place. Place the eyes of the spider on the ganache and serve.

Makes 10 spider cookies More

HOW TO: JELL-O Halloween Spider Cookies