Triple Chocolate Bliss Cake

Prep Time: 20 min Total Time: 2 hours Makes: 18 servings, one slice each

Ingredients:

• 1 package (2-layer size) Chocolate cake mix or make your own Chocolate cake mix
• 1 cup sour cream
• 1 package (4-serving size) Jello Chocolate flavor instant pudding and pie filling
• 4 eggs
• 1/2 cup oil
• 1/2 cup water
• 3 cups thawed cool whip whipped tipping, divided
• 1 package (8 squares) Baker's Semi-Sweet baking chocolate
• 1 1/2 cups raspberries

Directions

1. PREHEAT oven to 350. Lightly grease 12 cup fluted tube pan or 10 in tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes scraping bowl occasionally.
2. BAKE 50 minutes to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan for 10 minutes. Loosen cake from side of pan with knife or metal spatula and gently remove cake. Cool cake completely on wire rack. Place on serving plate.
3. RESERVE 2 tablespoons of the whipped topping. Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Drizzle over cake. Immediately drop reserved whipped topping, by scant teaspoonfuls, around top of cake; create star shape by drawing wooden toothpick through middle several times. Spoon raspberries into center of cake. Store leftover cake in refrigerator.

Credits: Picture taken by Me Ü

Rainbow Jello Mold

Ingredients:

• 6-1/4 cups boiling water, divided
• 5 packages (4-serving size each) Jello, any 5 different flavors, divided
• 1 cup vanilla yogurt, divided

Directions:

1. Stir 1-1/4 cups boiling water into 1 package gelatin in a small bowl at least 2 minutes until completely dissolved.
2. Pour 3/4 cup of the dissolved gelatin into a 8-cup ring mold sprayed with cooking spray.
3. Refrigerate 30 minutes for first layer about 15 minutes for each layer after than or until set but not firm (gelatin should stick to finger when touched)
4. Refrigerate remaining gelatin in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites).
5. Gradually stir in 3 tablespoons of vanilla yogurt.
6. Spoon over gelatin in ring mold.
7. Refrigerate about 15 minutes or until gelatin is set but not firm (gelatin should stick to finger when touched).
8. REPEAT process with each remaining gelatin flavor.
9. Be sure to cool dissolved gelatin to room temperature before pouring into mold.
10. Refrigerate gelatin as directed to create a total of 10 alternating clear and creamy gelatin layers.
11. REFRIGERATE 2 hours or until firm. Unmold. Cut into 16 slices to serve. Store leftover gelatin in refrigerator.

Serve with whipping cream (optional)

How to UNMOLD Gelatin

Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edge with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.

Credits: Picture taken by Me!

Mashed Sweet Potatoes Marshmallow Casserole

Ingredients

Peel and Cut sweet potatoes, put in a pot of boiling water and boil until soft, about 15 minutes.

After sweet potatoes are done boiling and they are soft, mash the sweet potatoes.

Mix Brown sugar, salt, butter and egg yolks together. Fold into mashed sweet potatoes.

Bake at 350 degrees F for 30 minutes. Then Top with marshmallows and broil marshmallows until nice and golden brown.

Ingredients:

• 2 cups mashed sweet potatoes (real not canned)
• 1/2 cup brown sugar
• 1/8 teaspoon salt
• 2 Tablespoons butter
• 2 egg yolks
• marshmallows

Directions:

1. Peel and Cut sweet potatoes, put in a pot of boiling water and boil until soft, about 15 minutes.
2. Mix Brown sugar, salt, butter and egg yolks together.
3. After sweet potatoes are done boiling and they are soft, mash the sweet potatoes.
4. Fold ingredients into mashed sweet potatoes.
5. Bake at 350 degrees F for 30 minutes. Then Top with marshmallows and broil marshmallows until nice and golden brown. Enjoy!

Credits: Pictures taken by Me!  

Berry Jello

Ingredients:

• 1 large Cranberry Jello
• 2 cups Water
• 1 can whole cranberry sauce
• banana
• apple
• mandarin orange
• mixed berries (frozen or fresh)

Directions:

1. Mix Jello with 2 cups hot water until dissolved. Mix in cranberry sauce.
2. In a 9x13 baking dish add banana, apple, mandarin oranges, mixed berries.
3. Pour Jello mixture over fruit mixture.
4. Refrigerate till set.
5. Serve with Whipping Cream.

Credits: Picture taken by Me!

Apple Juice

Ingredients:

Juicer

Apples

Directions:

1. Cut up apples, take out core.
2. Put apples in juicer
3. Enjoy!

Every fall we like to get out our Juicer and make Apple Juice. This year I decided to use granny smith apples and my kids loved it! My kids love the green Granny smith apples, they are a little tart but also sweet, so it was a fun treat. Juicing can get really expensive, so we don't do it often but when we do, we have a lot of fun and my kids love helping me put the fruit into the juicer and watch the yummy juice come out!

Here are some great fruit juice mixtures that I want to make with my kids:

Apple and carrot juice

Watermelon and strawberry juice

Apple and pear juice

Mixed berry (blueberry, blackberry, raspberry and cranberry) juice

Orange and peach juice

Orange and carrot juice.

These all sound super yummy to me and I will have to try them with my family!

Credits: Picture taken by Me!

Blackberry Freezer Jam

Ingredients:

Garden Fare No Cook Freezer Jam Gelling Powder

6 Cups Blackberries (which = 4 cups smashed blackberries)

1 1/2 cups (375 ml) Sugar

Directions:

1. Wash and rinse containers.
2. Place prepared [4 cups (1 L) of finely chopped blackberries, or your choice of fruit] in a large mixing bowl.
3. Gently stir in sugar and allow to stand for 15 minutes.
4. Slowly sprinkle gelling powder a little at a time onto fruit mixture while stirring for 3 minutes.
5. Allow to stand for 5 minutes.
6. Gently stir again for 1 minute.
7. pour jam into jars. Leaving 1 inch head space.
8. Store in refrigerator and use within 6 weeks or store in freezer for up to 1 year.

I like this recipe because from fruit to Jam takes under 30 minutes, with no cooking required. It also Requires less than half the sugar of traditional cooked jams using pectin! Usually you have to add 5 to 6 cups of sugar and cook the fruit over the stove and this recipe is so fast and easy. And it is really yummy!!

 All Ready to put into containers!!

 Finished product!! Yummy!!

Credits: All pictures taken by Me!

Homemade Dinner Rolls

I made these for Canadian Thanksgiving this year and they turned out so yummy!! Enjoy!

Ingredients

• 1 package dry active yeast
• 1 cup warm water about 110 degrees F
• 1/2 cup sugar
• 1 egg, beaten
• 2 teaspoons salt
• 1 cup milk, scalded, but cooled to warm
• 4 ounces melted butter, plus 2 ounces
• 5 cups flour, plus more as needed

Directions

In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes. (I don't have a standing mixing bowl so I just mixed by hand).

Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.

Lightly oil the baking sheet. Punch down dough and roll out with a rolling pin. Make rolls with a circle cookie cutter. And place on baking sheet about 1/2 inch apart. Butter half of the roll dough and fold in over to form half a circle. Or lightly oil muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan.

Cover with towel, and allow to rise an additional 1/2 hour to 1 hour.

Pre heat the oven to 425 degrees F.

Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, depending on your oven, until golden brown. I only cooked mine for 8 minutes, turning my baking dish at 4 minutes.

Yields: 25 - 30 Rolls

Credits: All pictures taken by Me!