Raspberry Cool Whip Jello

YUMMY~ I am always looking for a jello recipe that I really like and have yet to find one, until this last week! I LOVED this one!

Raspberry Cool Whip Jello

1 package (3 oz.) raspberry jello
2/3 cup boiling water
1/2 cup cold water
2 TBSP. sugar
1 (8 oz.) package cream cheese, softened
1/4 cup skim milk
2 (9 oz) containers Cool Whip, thawed
fresh or frozen raspberries

1. Place Jello in large bowl. Add boiling water and stir until dissolved. Stir in cold water.
2. Cover bowl with plastic wrap and refrigerate for half hour.
3. Meanwhile, beat sugar and cream cheese with an electric mixer until smooth and fluffly. Beat in milk. Stir in one container of Cool Whip.
4. Remove Jello mixture from refrigerator and stir in the remaining container of Cool Whip until completely smooth. (I also added raspberries to this portion - you can just garnish with raspberries, but I added them in this mixture as well and it was great!)
5. In a glass bowl with tall sides, pour half of the raspberry Jello mixture. Top with cream cheese-cool whip mixture. Top with remaining raspberry Jello mixture.
6. Refrigerate until set, about an hour. Garnish with more raspberries.

NOTE: recipe says low fat cream cheese and cool whip can be used as well.

Easter Blessing Rolls~

THESE ARE SO GOOD! I made them Easter morning and a few times since!
~the marshmallow melts and the roll is hollow; so a good object lesson to teach the Easter story.


1 package of marshmallows,
large1 package of frozen roll dough (THAWED). i.e. Rhodes Frozen Rolls
1/4 C butter, melted
6 Tablespoons of Sugar
1 tsp of Cinnamon

The Night Before: mix your cinnamon and sugar together in a small bowl and then put the bowl to the side. Carefully open your package of now thawed dinner rolls and separate them. With your hands flatten each roll out into a small circle. Place a large marshmallow into the center of each circle. Pinch it closed, carefully making sure the seal is tight.Then roll it in your hands to make it more of a ball shape and hide the seams. Place it on a large cookie sheet with sides (or cake pan). While cooking the marshmallow make leak out and you don’t want a gooey mess in the bottom of your oven. Continue until all the dough is used. Melt your butter in the microwave for around 20 seconds. Then brush the melted butter generously onto each roll.Then sprinkle the rolls with your sugar/cinnamon mixture. Cover your rolls with a plastic wrap and refrigerate overnight.
Easter Morning. Preheat your oven to 350 degrees. Remove the plastic wrap and place your cookie sheet in the oven. Bake for 15-20 minutes or until the rolls are golden brown.Remove from oven and let cool for a few minutes. The smell will be so good you won’t want to wait too long before the whole family devours them.

Fresh Bruschetta Chicken-Stuffed Tomatoes~

Yummy, Yummy~

Dinner tonight~

2 cups Chicken - I used 6 chicken tenderlions (precook them)

1 cup fresh spinach leaves, coarsely chopped

2 green onions, thinly sliced

1/4 cup snipped fresh basil

2 tablespoons white vinegar

1 tablespoon olive oil

2 cloves garlic, minced

4 large tomatoes

2 very thin slices firm textured whole wheat bread, toasted and cubed

2 tablespoons shredded parmesan cheese

1. Shred cooked chicken. In medium bowl, combine the 2 cups chicken, the spinach, green onions, basil, vinegar, oil, and garlic. Toss to evenly coat.

2.Cut a 1/4 inch thick slice from the stem end of each tomato; discard slices. Using a spoon, carefully scoop out the tomato pulp, leaving a 1/4 to 1/2 inch thick shell. place shells open sides up on a serving plate. Discard tomato seeds. Chop enough of the tomato pulp to measure 1/2 cup; discard remaing pulp. Stir the 1/2 cup tomato pulp into chicken mixture.

3. Divide chicken mixture amon the tomato shells. Top with bread cubes and cheese.

Enjoy :)