Tuesday, April 1, 2014

Jell-O Egg Jigglers and other easter recipes from Kraft!

Now who doesn't remember Jell-O Egg Jigglers!JELL-O EGG JIGGLERS recipe

JELL-O EGG JIGGLERS recipe

what you need

 JELL-O EGG JIGGLERS Egg Mold
1-1/2
cups  boiling water (Do not add cold water.)
1
pkg.  (6 oz.) JELL-O Gelatin, any flavor

make it

SPRAY insides of both sides of egg mold and along rims with cooking spray. Close mold, matching up rims of egg halves. Snap each of the 6 individual egg halves together until each egg is firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill-side up, on tray.
ADD boiling water to gelatin mix in large bowl; stir 3 min. until completely dissolved. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to top of egg shape. (Any remaining gelatin mixture can be poured into custard cup.)
REFRIGERATE 3 hours or until firm. Open mold using a dull flat knife to gently pry between the halves of each egg. (Do not pull on the handle.) Turn mold over and shake gently to unmold eggs. Keep refrigerated.

Picture credit Kraft


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Special Easter Bunny Cake!!

Every year at Easter, we would make a special bunny cake. It became tradition and it brings a lot of memories back! Here's to memories Lauren! Love you! I think we need to make another one this year!



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Easter Chick Cupcakes from Betty Crocker!


Cupcakes

1
box Betty Crocker® SuperMoist® yellow or devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box

Frosting and Decorations

2 1/2
cups shredded coconut
Yellow food color
1
container Betty Crocker® Rich & Creamy vanilla frosting
48
brown miniature candy-coated chocolate baking bits
24
small orange gumdrops
picture credit to Betty Crocker 

Directions

  • 1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • 2Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 3Place coconut in resealable food-storage plastic bag. Add about 8 drops yellow food color; seal bag and shake to mix. Frost cupcakes with frosting. Top with yellow coconut. For eyes, add brown baking bits. Cut orange gumdrops to look like beaks; place on cupcakes. Store loosely covered.
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Free Subscription to Kiwi Magazine!

Kiwi Magazine FREE Subscription to Kiwi MagazineKIWI Magazine is ideal for families interested in a healthy lifestyle. We cover the latest in natural and organic products, nutrition and wellness. You'll find information on social and environmental issues that touch your family as well as parenting advice from leading experts. And, of course, there's fun stuff like kids' fashions, reviews on kids' media, toys, and games. We've even thrown in some information for pampering parents, too. 

Get a FREE Subscription to Kiwi Magazine! Offer valid while supplies last in the U.S. only. Offer limited to new subscribers only, 1-year subscription (6 issues). Limit one per household. Allow 6-8 weeks for delivery of the first issue.
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Free Kindle books!

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A SPRING SUMMER FAVORITE #BITEINTOSUMMER WITH...

A SPRING SUMMER FAVORITE #BITEINTOSUMMER WITH...

If you have been reading my blog for any time now you know how much we love to bake. With spring here and summer not far behind we love to get in all the baking we can before it gets to hot here. Even then we like to break out quick and easy mixes that we can whip up in a flash before it gets hot outside. We were super excited to be able to try a new mix from Betty Crocker perfect for spring baking and of course eating! It's Betty Crocker's new watermelon cupcakes! See how easy it is to whip these up & top with watermelon candies!


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Check out Vocal Point's newest recipe!

S'mores Monkey Bread (yeah, you read that right)
 
2 cans refrigerated butter biscuits
9 graham crackers, broken into crumbs
20 large marshmallows, melted
12 large marshmallows, chopped
3 bars of Hershey chocolate, melted
3 bars of Hershey chocolate, chopped
1 stick of butter, melted
 
Heat oven to 375 degrees. Spray bundt pan with cooking spray. Melt butter. Break the graham crackers into crumbs by putting them into a large plastic bag and running your rolling pin over them or crumble them in a food processor. Add butter to graham cracker crumbs and mix. Create a pocket in each biscuit by cutting them open down the middle, and fill with marshmallows and chocolate and then pinch to seal. Place the biscuit into the graham cracker crumbs and coat, then place into bundt pan, sealed side up. Bake 15-20 minutes until biscuits are done and brown. While the bundt cools, after taking it out of the oven, melt your chocolate and marshmallow and place into a plastic or piping bag after they cool slightly and pipe over bread. Serve with a smile.

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