Nana's Very Good JELLO!

This is my current favourite dessert of the moment. It gets me through the day!



1 large package JELLO
Choose your fave flave! These are mine listed in order.

#1. Black Cherry

#2. Lemon

#3. Cranberry

#4. Raspberry

#5. Strawberry
Mix according to package directions!



Certain amount of Whipping cream
Certain amount of Sweetener (not sugar)
A touch of Vanilla
Whip together until stiff.



Spoon JELLO into a pretty bowl. Top with whipped sweetened cream. Mix vigorously with your spoon and devour in under 1 minute! OR!! Leave the JELLO in one big "blob" and top with whipped cream, and shave off some of the jello and then some of the cream. This latter method is more time consuming as it takes a great deal of practise to end up with just the right amount of whipped cream for the the last bit of JELLO!



This is best at the end of a busy day! It is a refreshing dessert!! I am loving it!!!

Peanut Butter and Chocolate Bars

These are delicious and yummy and super easy! I apologize to Mom in advance for putting this recipe on here after you have just started your diet!


2 c. peanut butter, smooth or crunchy
3 c. icing sguar1 c. melted margaine
3 c. of graham crumbs
12 oz. bag of chocolate chips

Mix first 4 ingredients together. Pat into large cookie sheet. Melt bag of chocolate chips and spread on top.

I halved this recipe and put it in a 9 X 9 pan.

Buttermilk Cornbread

This is the cornbread recipe I used to go with the tortilla soup. Very tasty except next time I may reduce sugar a tad...it was a bit too sweet to go with the soup but other wise very good! Enjoy. The soup just gets better and better as leftovers too! Oh....and if you decide to make muffins instead of the 8-inch pan I would probably double the recipe.

INGREDIENTS
1/4 pound butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
DIRECTIONS
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Chicken Tortilla Soup (Allrecipes)

INGREDIENTS
2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth (I added a whole carton plus 1 cup water)
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)

DIRECTIONS
In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

* I added the extra liquid because I added 1/2 cup of rice as well before simmering...mmm good. I reccommend all the garnishes and serving with cornbread! Oh...I also doubled all the spices except the garlic. Very tasty.