Blog Posts by Jennie Josephson

  • JELL-O Chocolate Cherry Bombs

    JELL-O Chocolate Cherry Bombs

    Chocolate Cherry Deliciousness from the JELLO Recipe Book, Volume One

    Ingredients:

    1/3 cup boiling water
    1pkg (3 oz.) JELL-O Cherry Flavor Gelatin
    1 can (5 oz.) evaporated milk
    2 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
    14 maraschino cherries with stems, drained

    Method:

    Add boiling water to gelatin in medium bowl; stir 2 minutes or until completely dissolved.

    Microwave evaporated milk and chocolate in a microwaveable bowl on HIGH 2 minutes or until chocolate is melted and mixture is blended, stirring each minute.

    Add to gelatin; whisk until blended. Pour into 14 (3 oz.) paper cups sprayed with cooking spray. Refrigerate 15 minutes.

    Top with cherries, pressing in slightly to stick. Refrigerate 20 minutes or until firm. Unmold to serve.

    Variation: Substitute mini muffin pan or ice cube tray for paper cups.

    Substitute: Prepare using 1 pkg. (0.3 oz.) JELL-O Cherry Flavor Sugar Free Gelatin.

    Read More »from JELL-O Chocolate Cherry Bombs
  • 'Tis the Season: Mini Mac and Cheese Muffins

    Tis The Season Episode One: Small bites are a big hit at any holiday party! This week we're making Mini Mac n' Cheese Muffins, Crispy Cauliflower Florets, and JELLO's Chocolate Cherry Bombs.

    Host Pace Webb makes Mini Mac n' Cheese Muffins

    Mini Mac n' Cheese Muffins
    These bite-sized treats are perfect for a holiday party whether you're a guest or the host.

    Yields: 48 mini muffins


    Ingredients:


    1 lb. small elbow pasta
    6 oz. butter, divided
    4 oz. flour
    4 cups whole milk
    1 lb. cheddar cheese, grated
    3 eggs, whisked

    ¾ cup bread crumbs
    1 teaspoon of cayenne pepper
    salt to taste

    Special equipment:
    24 count mini muffin tin


    Method:


    Bring salted water to a rolling boil and cook pasta according to package directions. Cook until soft.
    (Tip: Don't stop at al dente, the pasta will not continue to cook through when molded into muffin form.)


    Make Mornay sauce by melting 3 oz. of butter and mixing in the flour. Cook the butter and flour together for a few minutes to cook out the raw flour taste. Slowly add the milk and whisk in. When

    Read More »from 'Tis the Season: Mini Mac and Cheese Muffins