Bowl Of Jello Worms

Create tasty, edible worms. This recipe is simple and great for Halloween, April Fool's, or anytime you feel like snacking on wormy goodness! If you can make jello, then you can make these cool looking worms.

Ingredients:

2 packs (3 oz) Raspberry jello
1 pkg unflavored gelatin (for extra firmness)
3/4 cup whipping cream
3 cups boiling water
15 drops green food coloring
100 flexible straws (or enough to fill your container)
Tall container (1 quart or 1 liter carton of milk)

Directions:

1) Combine gelatin in bowl and add boiling water.

2) Let it cool to lukewarm and then add the whipping cream and 15 drops green food coloring.

3) Gather your straws (don't forget to flex them out) and put them in the container. It's important that the straws have a tight fit so the jello stays in the straws. For this reason, a 1 liter carton may be better; you will probably get longer worms since there is a tighter fit. If you have a bigger container, a rubber band around the straws is helpful. Or you could just add more straws to fill the container.

4) Add the gelatin mixture to the straw-filled container and let it set until firm.

5) There are multiple ways you can remove the worms from the straws. You can roll a rolling pin over the straws and squeeze them out or you can hold the straws over warm water. The worms will slip right out.

And voila! Jello worms are served.

Click Here to check out this website for a tutorial on this recipe and to view other recipes on their website.

Source: instructables.com/

Homemade Refrigerator Bread Butter Pickles

Bread & Butter Pickles are the perfect accompaniment to sandwiches and burgers. Or, chop up to use in potato salad.


Ingredients:

Serves: 

 

Makes: 4 pint or 8 half-pint jars.

2 pounds pickling cucumbers (4 to 5 inches long)

2 1/2 cups sugar

2 cups distilled white vinegar (5% acidity)

1/4 cup McCormick® Onions, Minced

2 tablespoons non-iodized salt

2 teaspoons McCormick® Mixed Pickling Spice

2 teaspoons McCormick® Mustard Seed

1 teaspoon McCormick® Turmeric, Ground

Directions:

1. Wash cucumbers well with cold water. Trim ends and cut into 1/8-inch thick slices. Place cucumber slices into 4 hot sterilized pint or 8 half-pint canning jars.
2. Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes.
3. Ladle over cucumbers, leaving 1/4-inch headspace. Stir each jar well. Cool. Cover with metal lids and screw on bands.
4. Refrigerate pickles. Shake jars once a day for 3 to 5 days to redistribute seasonings and blend flavors. Store in refrigerator up to 2 months.

Source: McCormick.com

Homemade Devonshire Cream

Ingredients:

8 oz. cream cheese, soft
½ cup sour cream
2 Tbsp powdered sugar

Directions:


In bowl, beat cream cheese until fluffy. Beat in sour cream and sugar until well mixed. Spoon into bowl and refrigerate until ready to serve. Makes 1 1/3 cups. To use, serve over fruit or spread over cookies.

Source:   Granny's Favorites Cookbooks

Homemade Cheerwine Ice Cream

Ingredients:

2 large eggs
1 cup sugar
1 cup heavy cream
1/2 cup plus 2 tablespoons sweetened condensed milk (about half a 14-ounce can)
3/4 cup evaporated milk (about half a 12-ounce can)
1 1/4 cups Cheerwine, chilled
1 cup whole milk

Directions:

In a large bowl, whisk together eggs and sugar until pale yellow and combined; set aside. In a small saucepan set over medium heat, bring heavy cream just to a boil. Very slowly, add hot cream to egg mixture, whisking constantly. Set bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Cook, stirring occasionally, until the mixture coats the back of a spoon, about 4 minutes. Remove from heat and add condensed and evaporated milks. Chill in refrigerator until completely cold. Whisk in Cheerwine and milk. Freeze in ice cream maker according to manufacturer’s instructions until the mixture has the consistency of soft serve. Place ice cream in freezer until set to your liking.

Source: The Recipe Graveyard

Two-Ingredient Homemade Biscuits

Ingredients:

2 cups self-rising flour
1 cup whipping cream 

Directions:





Preheat oven to 450 degrees. Combine flour and cream in a mixing bowl, stirring just until blended. (The dough will be a little stiff.) Transfer dough to a lightly floured surface and knead 10 times. Roll to 1/2-inch thickness and cut with a 3-inch cutter. Place biscuits close together on a lightly greased baking sheet. Bake 10 minutes. Makes 12 biscuits.

Homemade Blackberry Jam

Ingredients:

5 cups crushed blackberries (do not puree, crush with a potato masher)
7 cups sugar
1 (1 3/4 ounce) package dry pectin (I use Ball but Sure Jell will work too)

Directions:

Carefully measure out the berries, put them into a very large pot (8qt). 

Carefully measure sugar in a lg bowl. 

Add the pectin to the berries a little at a time, stirring constantly. 

Heat on hi, stirring constantly until mixture comes to a FULL boil.

Add sugar ALL at once, stirring. 

Bring mixture back to a full hard boil, stirring constantly. 

Boil for 1 minute. 

Remove from heat and ladle into clean, hot 8oz jars, leaving 1/4 inch space at the top. 

Wipe the rim of the jar and put canning lids and rings on fingertip tight.

Place in canner with very hot water, make sure water is 1 inch above jars.

Process in boiling water bath for 10 minutes. 

Remove and set them upright on a towel to set for 12 hours.

Homemade Tortillas

Ingredients:

Yield: 12 tortillas

Units: US | Metric

• 3 -4 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup shortening
• 1 -1 1/2 cup warm water
  

Directions:

1. Combine the 3 cups flour, salt and baking powder in large bowl.
2. Either by hand, or with pastry blender, work in the shortening until crumbly (you can add a little more shortening if the mixture looks too floury).
3. Slowly add the water (I start with 1 cup and add more as needed) to flour mixture while tossing with a fork.
4. With your hands, knead dough vigorously for about 2 minutes, until it forms a nice dough ball.
5. Cover with cloth and let stand at least 15 minutes.
6. Take a ball of dough (golf ball size for small, slightly more for bigger tortillas) and roll into a ball.
7. Roll in flour to cover.
8. On floured surface, roll out dough evenly and very thin.
9. Place each tortilla on a medium hot cast iron skillet.
10. Cook for about 1-2 minutes on each side, or until the tortilla no longer looks doughy.
11. NOTE: the ingredients are fairly accurate, but feel free to adjust to get the correct consistency.

Healthy Gummy Bears

Ingredients:

Kiwi Strawberry Flavor

1/2 cup fresh squeezed orange juice
1/4 cup lemon juice
1/4 cup lime juice
1    cup strawberries diced
1    cup kiwi diced
1    packet of sweetener (I use truvia)
5    packets of gelatin (yes five!)
1    Pinch of salt

Other flavor to try!

*Mango Watermelon
*Strawberry Banana
*Raspberry Pineapple
*Guava Orange
*Cherry Pineapple
*Blueberry Pomegranate

To make these flavors:

Same as above  ~ Just swap the fruit out

Directions:
1. Combine the orange juice and next 4 ingredients. Bring to a boil.

2. Let the mixture simmer on medium until the fruit are super soft!

3. Remove mixture from stove and add to a food processor. Taste the mixture and decide how much sugar you want to add. I actually thought certain flavors didn't need any sugar! But some did so I added one packet of truvia and blend until smooth

4. Let the mixture cool down a little. Now add the gelatin and blend till smooth.
5. Pour the mixture onto a flat baking sheet or tin. and put into the refrigerator for an hour.

6. Once the mixture is firm, take your mini cookie cutter and cut out shapes.