4 small jello boxes - green, yellow, orange, red or any 4 colors
pint of sour cream (16 oz)
boil 1 cup water, add one jello, divide into two parts
in 1/2 add 3 Tbs cold water, in the other 1/2 add 1/3 cup sour cream.
Pour the one with 3 Tbs cold water into a 9x13 pan - (glass) fridge to set other one sits on the counter.
As soon as the 1st layer is jelled, (about 15-20 minutes, I put my timer on and check during the entire process so I can get this done). Put the sour cream layer on (let jell - 15-20 minutes, you get the idea) and mix the next jello set.
Keep going. Layer after layer.
It's really good to use a tiny beater to mix the sour cream into the jello layers - it gets it smoother easier.
Showing posts with label Shellie Schultz. Show all posts
Showing posts with label Shellie Schultz. Show all posts
Tuesday, September 15, 2009
Monday, September 14, 2009
Pepperoni Bread by Rhodes Shellie Schultz
Servings: 8
• 12 Rhodes Dinner Rolls or 1 Loaf Rhodes Bread Dough, thawed & risen(I use Kroger Brand)
• 2 tablespoons butter, melted
• 1/4 teaspoon oregano
• 1/2 teaspoon parsley flakes
• 1/4 teaspoon seasoned salt
• 4 ounces sliced pepperoni
• 1 cup grated mozzarella cheese
Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12x18-inch rectangle. Combine butter with seasonings. Brush mixture on dough, reserving a small amount to brush on top later. Arrange pepperoni on top of seasoning mixture and sprinkle with cheese. Beginning with a long side, roll up dough jelly roll style. Tuck ends under and place, seam side down, on a large sprayed baking sheet. Using a sharp serrated knife cut several vents in the top. Brush with reserved seasoning mixture. Cover with sprayed plastic wrap and let rise for 30 minutes. Remove wrap and bake at 350F 20-25 minutes.
• 12 Rhodes Dinner Rolls or 1 Loaf Rhodes Bread Dough, thawed & risen(I use Kroger Brand)
• 2 tablespoons butter, melted
• 1/4 teaspoon oregano
• 1/2 teaspoon parsley flakes
• 1/4 teaspoon seasoned salt
• 4 ounces sliced pepperoni
• 1 cup grated mozzarella cheese
Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12x18-inch rectangle. Combine butter with seasonings. Brush mixture on dough, reserving a small amount to brush on top later. Arrange pepperoni on top of seasoning mixture and sprinkle with cheese. Beginning with a long side, roll up dough jelly roll style. Tuck ends under and place, seam side down, on a large sprayed baking sheet. Using a sharp serrated knife cut several vents in the top. Brush with reserved seasoning mixture. Cover with sprayed plastic wrap and let rise for 30 minutes. Remove wrap and bake at 350F 20-25 minutes.
Donnal Holliday's Bundt CHOCOLATE Cake - Shellie Schultz
1 chocolate cake mix
1 package chocolate INSTANT pudding (4 serving size)
1 ¾ cup milk
2 eggs
1 12-0z package chocolate chips
Mix mix, pudding, milk, eggs, stir in chocolate chips. Put in greased and floured bundt pan.
350 degrees – 50 minutes – Cool 30 minutes before taking out of pan
Can sprinkle with powdered sugar or drizzle with glaze or put a dollop of Cool Whip on top.
1 package chocolate INSTANT pudding (4 serving size)
1 ¾ cup milk
2 eggs
1 12-0z package chocolate chips
Mix mix, pudding, milk, eggs, stir in chocolate chips. Put in greased and floured bundt pan.
350 degrees – 50 minutes – Cool 30 minutes before taking out of pan
Can sprinkle with powdered sugar or drizzle with glaze or put a dollop of Cool Whip on top.
Barbecue Chicken Salad - Shellie Schultz and Kris Bullock
Cooked Chicken – cubed (I boiled it in water and some bbq sauce in the water – you can use leftover chicken – I used THREE boneless skinless chicken breasts
Lettuce – torn
Tomato – chopped
Green onion – chopped
White onion – chopped
One can white corn, drained
One can black beans, drained
Jicama, chopped (I used one large)
Fresh basil, torn
Fresh cilantro, cut
Fried corn tortilla strips (buy corn tortillas, cut into strips, boil in hot oil for a minute or two - take out.
Bbq sauce
Ranch dressing (2:1 ranch/bbq)
I put each part into separate bowls – I then – used my largest bowl – and put each part into the salad bowl squirted ranch dressing and BBQ sauce into it all – used my WASHED hands and mixed it – then I tasted it and added a squirt or two more or dressing mix – serve immediately.
Lettuce – torn
Tomato – chopped
Green onion – chopped
White onion – chopped
One can white corn, drained
One can black beans, drained
Jicama, chopped (I used one large)
Fresh basil, torn
Fresh cilantro, cut
Fried corn tortilla strips (buy corn tortillas, cut into strips, boil in hot oil for a minute or two - take out.
Bbq sauce
Ranch dressing (2:1 ranch/bbq)
I put each part into separate bowls – I then – used my largest bowl – and put each part into the salad bowl squirted ranch dressing and BBQ sauce into it all – used my WASHED hands and mixed it – then I tasted it and added a squirt or two more or dressing mix – serve immediately.
Crockpot Oven Stroganoff - Shellie Schultz
Crockpot Oven Stroganoff – Shellie Schultz
1 lb. beef stew meat cut up into bite-sized pieces (can use round steak and cut up also)
2 cans cream of mushroom soup
1 envelope dry onion soup mix (Lipton’s, or Mrs. Grass – sometimes you can buy two envelopes in one small square package – they’re all by the soups)
1 cup water,
Dump all into a crockpot. Cook on low or high for several hours – I usually start on high – go away for a few hours – come home and stir it up – and then transfer to low. It it “congeals” – I turn it back to high.
Serve over cooked, rice, noodles, or mashed potatoes!
YUMMY!!!
1 lb. beef stew meat cut up into bite-sized pieces (can use round steak and cut up also)
2 cans cream of mushroom soup
1 envelope dry onion soup mix (Lipton’s, or Mrs. Grass – sometimes you can buy two envelopes in one small square package – they’re all by the soups)
1 cup water,
Dump all into a crockpot. Cook on low or high for several hours – I usually start on high – go away for a few hours – come home and stir it up – and then transfer to low. It it “congeals” – I turn it back to high.
Serve over cooked, rice, noodles, or mashed potatoes!
YUMMY!!!
Corn Salsa - Erica Hancock via Shellie Schultz
1 can white corn, drained
I can black-eyed peas, drained
2 tomatoes, cut up
1 bunch grn onion cut up
1 bunch cilantro, cut up
1 package dry Italian dressing mix – make into the dressing
2 ripe avacados, cut up
Mix up dressing – put other ingredients together, - add avacadoes right before serving.
Dip with tortilla chips
YUMMY!
I can black-eyed peas, drained
2 tomatoes, cut up
1 bunch grn onion cut up
1 bunch cilantro, cut up
1 package dry Italian dressing mix – make into the dressing
2 ripe avacados, cut up
Mix up dressing – put other ingredients together, - add avacadoes right before serving.
Dip with tortilla chips
YUMMY!
Sunday, September 13, 2009
The Whole Enchilada - Shellie Schultz
The Whole Enchilada
TIP - The pie can be assembled up to 4 days ahead and refrigerated. If chilled, increase baking time by 10 minutes.
Prep. 10 min. Cook 20 min.
Bake 40 min. Stand 5-10 minutes
Good with a tossed salad
FILLING:
1 cup chopped green or red bell pepper
1 Tbsp olive oil
1 lb ground turkey we do use very lean ground beef as an alternative
2 tsp ground cumin
1 can (14-15 oz) cut tomatoes with garlic and onion
½ cup enchilada sauce (from can or jar)
1 can (4 oz) chopped green chilies
1 cup frozen corn kernels
¾ cup pitted black olives sliced
4 round 8 inch corn or flour tortillas – 12 inch works better in some pans
1 bag (8 oz) light four cheese Mexican blend (2 cups)
Accompaniments: sour cram, shredded lettuce, additional black olives
Have ready a round 3 qt glass baking dish (casserole)
Heat oil in a large, deep heavy-bottomed skillet over medium heat. Add chopped bell pepper and sauté 3 to 4 minutes. Add turkey and cook, breaking up chunks with a wooden spoon, 5 minutes or until meat is no longer pink. Sprinkle with cumin, add tomatoes, enchilada sauce and chopped green chilies.
Stir until simmering, let simmer 10 minutes to develop flavors. Remove from heat and stir in corn and olives.
Heat oven to 350 degrees
To Assemble: Line bottom of baking dish with 2 tortillas. Top with half the filling and about 1/3 the cheese. Top with another tortilla, the remaining filling, half of the remaining cheese, then the remaining tortilla.
Cover with lid or foil and bake 30 minutes. Uncover, sprinkle with remaining cheese and bake 10minutes longer until cheese melts and filling bubbles. Let stand 5 to 10 minutes before cutting in wedges. Serve with Accompaniments.
Serves 6: Per serving (without accompaniments) 362 cal. 28 g pro. 28 g car., 3 g fiber., 17 g fat.,
(6 g saturated fat), 69 mg chol., 1119 mg sod
TIP - The pie can be assembled up to 4 days ahead and refrigerated. If chilled, increase baking time by 10 minutes.
Prep. 10 min. Cook 20 min.
Bake 40 min. Stand 5-10 minutes
Good with a tossed salad
FILLING:
1 cup chopped green or red bell pepper
1 Tbsp olive oil
1 lb ground turkey we do use very lean ground beef as an alternative
2 tsp ground cumin
1 can (14-15 oz) cut tomatoes with garlic and onion
½ cup enchilada sauce (from can or jar)
1 can (4 oz) chopped green chilies
1 cup frozen corn kernels
¾ cup pitted black olives sliced
4 round 8 inch corn or flour tortillas – 12 inch works better in some pans
1 bag (8 oz) light four cheese Mexican blend (2 cups)
Accompaniments: sour cram, shredded lettuce, additional black olives
Have ready a round 3 qt glass baking dish (casserole)
Heat oil in a large, deep heavy-bottomed skillet over medium heat. Add chopped bell pepper and sauté 3 to 4 minutes. Add turkey and cook, breaking up chunks with a wooden spoon, 5 minutes or until meat is no longer pink. Sprinkle with cumin, add tomatoes, enchilada sauce and chopped green chilies.
Stir until simmering, let simmer 10 minutes to develop flavors. Remove from heat and stir in corn and olives.
Heat oven to 350 degrees
To Assemble: Line bottom of baking dish with 2 tortillas. Top with half the filling and about 1/3 the cheese. Top with another tortilla, the remaining filling, half of the remaining cheese, then the remaining tortilla.
Cover with lid or foil and bake 30 minutes. Uncover, sprinkle with remaining cheese and bake 10minutes longer until cheese melts and filling bubbles. Let stand 5 to 10 minutes before cutting in wedges. Serve with Accompaniments.
Serves 6: Per serving (without accompaniments) 362 cal. 28 g pro. 28 g car., 3 g fiber., 17 g fat.,
(6 g saturated fat), 69 mg chol., 1119 mg sod
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