Knox Blox Eggs Food

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THE KNOX BLOX I REMEMBER



The Knox Blox I Remember image

My family was outraged when I recently banned premade Jello cups from our house. Enough already with the new convenient society, how hard is it to make Jello? To appease the rioting horde, I promised them I would make the best Jello they'd ever had, Jello they could pick up, the Knox Box I used to eat when I was a kid. Finding the super simple recipe was harder than I thought it would be, but I looked and looked and this is what I remember from my childhood. (The new Jello Jigglers don't cut it for me; they taste too much like gummy bears.) I'm surprised this isn't already on Zaar, but now it is!

Provided by windy_moon

Categories     Dessert

Time 4h5m

Yield 75-100 blocks

Number Of Ingredients 3

3 (1/4 ounce) envelopes unflavored gelatin (Knox)
4 (3 ounce) boxes Jello gelatin (any flavor)
4 cups boiling water

Steps:

  • Put Jello and Knox gelatin into a bowl. Add water and stir until dissolved.
  • Pour into 9x13 inch pan. Cool in refrigerator.
  • When firm, (4 to 5 hours) cut into squares. I've used the chill time as the cook time.

Nutrition Facts : Calories 18.2, Sodium 21.9, Carbohydrate 4.1, Sugar 3.9, Protein 0.6

SPANISH CREAM KNOX BLOX



Spanish Cream Knox Blox image

My friends mom used to make these when I was little, creating a batch of these along with some strawberry knox blox. The Spanish ones are what I remember. Great to make for a Valentines Day treat using heart shaped cookie cutters. The creamy vanilla taste is amazing. So good I had to share.

Provided by Suzieqb8

Categories     Gelatin

Time 4h5m

Yield 75 blocks

Number Of Ingredients 6

4 (1/4 ounce) envelopes knox unflavored gelatin
3/4 cup cold water
1 egg, beaten
3 cups half-and-half
1 1/2 teaspoons vanilla
1/2 cup sugar

Steps:

  • In a bowl mix the egg with the half and half, set aside.
  • In a sauce pan, soften the gelatin in the cold water.
  • Add the egg/ half and half mixture and sugar to the sauce pan.
  • Cook over low heat until gelatin and sugar are completely dissolved and incorporated.
  • Add in the vanilla.
  • Using a whisk, continue to stir slowly until it starts to steam and thicken.
  • Remove from heat.
  • Pour in 1-2 baking pans depending in how thick you would like the blox.
  • Chill in the refrigerator till set and firm, about 4 hours.
  • You can cut them into blocks or use your favorite cookie cutters for different shapes.
  • ( I used the chill time as cook time).

Nutrition Facts : Calories 20.2, Fat 1.2, SaturatedFat 0.7, Cholesterol 6.1, Sodium 5.7, Carbohydrate 1.8, Sugar 1.4, Protein 0.7

KNOX BLOX EGGS



Knox Blox Eggs image

Children love these as they don't melt in their hands.

Provided by Linda Edwards-Jackson

Categories     Other Snacks

Time 2h15m

Number Of Ingredients 3

4 pkg knox gelatin - plain
3, 3 oz pkg. any flavor jello
2 c boiling water

Steps:

  • 1. Mix Jello & Gelatin together. Add the 2 cups Boiling Water. Dissolve well.
  • 2. Cool to touch. Use plastic eggs (or any other shape) for molds. Spray oil inside of mold lightly.
  • 3. Refrigerate 2 hrs. Unmold. Makes 8 eggs.

HOW TO MAKE ORIGINAL FINGER GELATIN (KNOX BLOX)



How to Make Original Finger Gelatin (Knox Blox) image

Are you looking for a wiggly snack that tastes slithery but delicious? Although these concocted snacks used to be called Knox Blox up until a few years ago, you can make these wiggly snacks after following the directions in this article....

Provided by wikiHow

Categories     Gelatin Desserts

Number Of Ingredients 4

Yield: 12 squares
3 pkg Jello brand Gelatin (any flavor)
4 envelopes Knox Unflavored Gelatine
4 cups boiling water

Steps:

  • Boil water in a pot on a stove.
  • Mix in your gelatin packets. Packets may be of any taste you want, as long as they are all the same.
  • Add in the Knox Gelatine.
  • Stir completely until the mixture is fully dissolved.
  • Pour into a pan. Use a pan that is roughly 13x9".
  • Let the substance cool gradually for 30 minutes.
  • Refrigerate for an additional hour, or until it becomes firm.
  • Finish up the recipe. Cut the refrigerated gelatin into bite-size or finger foods you can serve to anyone in your household.

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