Broken Glass Jello

http://foodlibrarian.blogspot.com/2009/03/broken-glass-jello.html Go here for pics.

4 small boxes (3 oz. each) of Jell-O or store brand "gelatin dessert" in different colors.
1 (14 oz.) can sweetened condensed milk (don't get evaporated milk)
2 envelopes unflavored gelatin (that Knox stuff)

For each flavor, dissolve one box of jello in one cup of boiling water. Pour into a container and chill overnight. After chilling the four flavors, cut them into small blocks.

Carefully mix the blocks in a 9 x 13 pan.

In a separate bowl, sprinkle 2 envelopes unflavored gelatin into 1/2 cup cold water. After the gelatin blooms, add 1 1/2 cup boiling water and dissolve. Add the can of condensed milk. Stir and cool. Pour cooled milk mixture over jello and chill overnight.

Cut into blocks or shapes and serve!

Lentil and Brown Rice Tacos

3/4 cup dry lentils (brown ones)
3/4 cup dry brown rice
4 cups water
4 beef bouillon cubes (or chicken, vegetable)
4 teaspoons chili powder
1 teaspoon cumin
2 teaspoons onion powder
1/2 teaspoon garlic powder

Dump everything in a medium pot and boil.
Turn down the heat to a little lower than medium and cook covered (just like rice) until done.
I usually stir every 5-6 minutes, but you probably don't need to once the spices are mixed!
Use just like regular taco filling.

Lentil and Brown Rice Casserole

3 cups broth (chicken or vegetable)
3/4 cups green lentils, although any color will do
1/2 cup brown rice
1/2 yellow onion, chopped
2 tsp Italian seasoning
1 tsp garlic powder
1/2 tsp pepper
2 cups shredded sharp cheddar cheese

Variations: This could be jazzed up with spaghetti sauce, salsa, BBQ sauce, parmesan cheese. Whatever suits you!

1. Preheat oven to 300.
2. Add broth, lentils, brown rice, chopped onion, and spices to 9×13-inch glass baking dish. Stir together and cover tightly with foil.
3. Bake at 300 for 1 hour and 10 minutes.
4. Remove foil and sprinkle shredded cheese over the top and return to oven and bake uncovered for 20 more minutes, or until cheese is completely melted.

Beef and Bean Bake

1 pound lean ground beef
1/2 yellow onion, chopped*
1 green bell pepper, diced*
1 cup frozen corn, thawed
1 15 oz can tomato sauce**
2 teaspoons chili powder**
1 teaspoon garlic powder**
1 teaspoon ground cumin**
Salt and pepper
1 15 oz can black beans
2 cups cooked brown rice
2 cups shredded Mexican cheese blend
Shredded lettuce (optional)
1 tomato, diced (optional)
salsa (optional)
dollups of sour cream (optional)

*Use onion and pepper blend instead.
**Substitute tomato sauce and spices for a 10 oz. can of Rotel diced tomatoes with green chilies.

Brown meat w/ onion, pepper, corn. Add tomato sauce & spices/Rotel. Simmer 5 or so minutes to allow flavors to mingle. Add beans and rice. Place in casserole dish and cover with cheese. Bake until cheese is good and melted. Serve with lettuce, tomato/salsa and sour cream.

Chocolate Fudge cookies

1 box of devils food cake mix
two eggs
1/3 cup oil
whatever chips you feel like putting in it. I used 2/3 cup semi-sweet chocolate and 2/3 cup butterscotch. The chocolate ones really add some flavor that the dough kind of lacks. * Try 1/2 of each*

Bake them for 9 minutes at 350.

Chewy Ginger Molasses Cookies

1 1/2 cups butter, softened
2 cups sugar
1/2 cup molasses
2 eggs
4 cups all-purpose flour
4 tsp. soda
2 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1 tsp. salt

Preheat oven to 375 degrees.
In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
With an electric mixer, beat together butter and sugar until combined. Add in the eggs and molasses, and beat until combined. Then slowly add in the dry ingredient mixture until combined.
Roll the dough into small balls (about 1″ in diameter). Fill a small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place on cookie sheet, and bake for about 8-10 minutes. Once they are done, remove from the oven and let cool for a minute or two. Then transfer to wire racks to cool completely.

Easy Apple Butter

apples to fill crock pot
4 c. sugar
3 tsp. cinnamon
1 tsp. cloves
Peel, core, and slice apples to fill crock pot.
Cook on low for 16-18 hours (Don’t lift lid!)
Remove lid and stir well.
Add sugar and spices.
Cover and cook 3 more hours on low.
Take off lid and cook on High for 1 more hour.

Notes : This is such an easy recipe because you do just leave it- not messing with it AT ALL for 16-18 hours.I use this recipe with my biggest crock pot– so, smaller crock pots may need less sugar and spices.This is a recipe that we have canned in a hot water bath, frozen, or served fresh. We have really enjoyed it!!!