Jello Popsicles
Nostalgia. I love that word. It just sounds so cool and I love all that is associated with it, words, feelings, thoughts, and memories. These Jello Popsicles are definitely nostalgic. I remember my mom making these every summer of my childhood. She made them in her Tupperware popsicle molds. They look like these, but they were a cloudy greyish color. Anyone remember those?
Now I get to make these for my kids. I don’t have the Tupperware molds. I think my mom threw them out because my three brothers and I chewed up the part that sticks into the popsicles. Apparently she raised a bunch of animals. Well, my brothers at least.
I did find these neat ring pop popsicle molds at TJ Maxx. They are made by Tovolo. I originally saw them here. I just happened to run into them at TJ Maxx while browsing the aisles. Who doesn’t love ring pops?
As for the Jello Popsicles. All you need is Jello and water. You can use the regular Jello or the sugar-free kind. Just mix the Jello powder with the water the same as you would to make Jello gelatin, only this time put in popsicle molds and freeze it. It doesn’t get any easier. One box of Jello goes a long way. My assistant and I filled all these molds with two boxes of Jello. If you have leftover mix, just put it in a bowl and put it in the fridge to make regular gelatin.
I have learned to mix my Jello in a container that pours. This makes less of a mess to get the mixture into the molds. This on is from The Pampered Chef.
You will have to let the Jello freeze for a few hours. I usually leave it overnight.
These ring pops are so cute. I am going to have to get some more Tovolo popsicle molds.
These guys were really excited about their new ring pop popsicles. We made red ones, blue ones and green ones. It’s nice to see they bring a smile to my children’s faces like they used to for my brothers and I.
Jello Popsicles
by The Sweet Chick
Prep Time: 5-10 minutes
Keywords: no bake dessert Jello gelatin popsicles summer
Ingredients
- 1 box Jello gelatin (any flavor)
- 1 cup boiling water
- 1 cup cold water
Also needed
- popsicle molds
Instructions
Empty out the packet of Jello powder into a bowl.
Add boiling water and stir until all powder is dissolved.
Then add cold water and mix until all combined.
Next pour the Jello mix into your popsicle molds and freeze for 4-6 hours or until firm.
My Lasagna
I am by no means a great cook. I have had my fair share of mishaps in the kitchen. I have over- seasoned, under-seasoned, burnt, dried, or completely trashed some meals ( ok, my husband would probably say more than some, but he is no one to talk, since he has had mishaps too). But once in a blue moon I do get it right and come out with something delicious. I decided to make lasagna the other night and really took my time to get it right and make it flavorful. No one likes bland lasagna. And my husband is pretty picky about his lasagna. So this is what I came up with:
(I forgot to put eggs and butter in the picture. I seem to be on a role of forgetting things lately. That’s what happens with 2 little ones running around the kitchen, while I am cooking. Oh well, as long as I don’t forget to put them in the recipe.)
My Lasagna
Ingredients
- 1 box (9oz) Barilla lasagne (no-boil kind)
- 1 lb ground beef
- 3 Italian sausages
- 2 eggs
- 1 container (15 oz) ricotta cheese
- 1 cup parmesan/romano grated cheese
- 1 1/2 cup sliced baby portabello mushrooms
- 1/2 medium onion, diced
- 1 tbsp butter
- 4 cups (16 oz) mozzarella cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 2 jars marinara sauce
Cooking Directions
- Preheat oven to 375 degrees.
- Take casings off the 3 sausages by cutting a slit at the top and squeezing out the insides into a pan. Crumble them up with the ground beef and cook until brown. Then drain and set aside.
- In another pan place 1/2 tbsp butter and the sliced mushrooms, cook on medium/high until soft and set aside.
- Use same pan add the other 1/2 tbsp butter and the diced onion. Cook on medium/high until soft and golden brown.
- In a medium bowl, beat the eggs, then stir in the ricotta, 2 cups of mozzarella, and the parmesan/romano cheese. Then add the onion, all the dried spices and the garlic powder. Mix until all is well blended.
- Then it’s time to start layering. First I lined my 13 x 9 pan with Reynolds’ Non-Stick Pan Lining Paper. Then spread 1 cup sauce on bottom.
- Layer 4 uncooked pasta sheets, 1/3 cup ricotta mixture, half browned meat, 1 cup mozzarella and 1 cup sauce.
- Layer 4 uncooked pasta sheets, 1/3 cup ricotta mixture, cooked mushrooms, 1 1/2 cups sauce.
- Layer 4 uncooked pasta sheets, the remaining ricotta mixture and browned meat, and 1 cup sauce.
- Layer 4 uncooked pasta sheets, the remaining sauce, and 1 cup mozzarella.
- Bake covered with foil until bubbly, about 50-60 minutes. Then uncover and continue cooking until cheese is melted, about 5 minutes. (I leave mine uncovered, I like the top crunchy)
- Let stand for about 15 minutes. Then cut and serve. Makes about 12 servings.
Carmelized onions add so much flavor to recipes. And they are so easy to cook.
I love mushrooms and so do my husband and daughter so we use them a lot in recipes.
I had a coupon for this pan liner and wanted to try it out. I hate scraping dried lasagna.
I don’t put a foil on top when I bake the lasagna, but if you like your cheese nice and soft go right ahead and foil it.
Otherwise it turns out like this, which is the way I like it. By the way, the liner worked great. Saved a lot of time in the clean up. Hubby really enjoyed this lasagna, so this recipe is a keeper.