JELL-O BEANS
Jelly beans are easier to stuff in baskets and hide for the Easter hunt. But these beautiful jewel-tone JELL-O Beans look much better on the Easter buffet!
Provided by My Food and Family
Categories Recipes
Time 40m
Yield Makes 8 servings.
Number Of Ingredients 3
Steps:
- Spray inside of bean mold with cooking spray. Place mold, fill side up, on tray.
- Add boiling water to gelatin mixes in large bowl; stir 3 min. until completely dissolved. Pour into measuring cup with pour spout. Immediately pour into mold, filling each bean completely. (Any remaining gelatin mixture can be poured into custard cup.)
- Refrigerate 30 min. or until firm. Tilt mold on slight angle over plate. Using moist fingertips, gently scoop beans out of mold. Keep refrigerated.
Nutrition Facts : Calories 70, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 75 mg, Carbohydrate 16 g, Fiber 0 g, Sugar 16 g, Protein 1 g
PASTEL JELL-O COOKIES
Add a new cookie recipe to your collection, and cook these scrumptious Pastel JELL-O Cookies !! These JELL-O cookies have JELL-O Gelatin in the dough and sprinkled on top for a tasty take on the traditional sugar cookie recipe.
Provided by My Food and Family
Categories Baking Ingredients
Time 40m
Yield 5 doz. or 30 servings, 2 cookies each.
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Mix flour and baking powder. Beat butter in large bowl with mixer until creamy. Add sugar and 1 pkg. gelatin; beat until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture.
- Shape dough into 1-inch balls. Place, 2 inches apart, on baking sheets. Flatten with bottom of glass. Sprinkle with remaining dry gelatin mix.
- Bake 8 to 10 min. or until edges are lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
JELL-O COOKIES
Savvy bakers know flavored gelatin can be one of the key ingredients in all kinds of baked goods-like these yummy JELL-O Cookies.
Provided by My Food and Family
Categories Dairy
Time 38m
Yield 24 servings, 2 cookies each
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Mix flour, baking powder and salt. Beat butter in large bowl with mixer until creamy. Add 1/2 cup sugar and dry gelatin mix; beat until light and fluffy. Blend in eggs and vanilla. Gradually beat in flour mixture until blended.
- Shape dough into 1-inch balls; roll in remaining sugar until evenly coated. Place, 2 inches apart, on baking sheets. Flatten with bottom of glass.
- Bake 6 to 8 min. or until edges are lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
FRUITY PASTEL COOKIES
Conna Duff from Lexington, Virginia shares her variation on spritz cookies. "Lime Jell-O tints the dough and gives these wreaths a hint of fruity flavor," she says. "Try other flavors and shapes, too."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream the butter, sugar and gelatin powder until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well., Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. , Decorate as desired with colored sugar and/or sprinkles. Bake at 400° for 6-8 minutes or until set (do not brown). Remove to a wire rack to cool.
Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 51mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
JELL-O PASTEL COOKIES
Here's another easy & delicious little cookie that I like to make every Christmas for my cookie platter. I like to make these using the strawberry jello and the fusion type of jello flavors. "Photo and recipe provided courtesy of Kraft Food & Family magazine, www.kraftfoods.com. For more information or to sign up for a free...
Provided by Karla Everett
Categories Cookies
Number Of Ingredients 7
Steps:
- 1. HEAT oven to 400°F
- 2. MIX flour and baking powder. Beat butter in large bowl with mixer until creamy. Add sugar and 1 pkg. gelatin; beat until light and fluffy. Blend in egg and vanilla.
- 3. Gradually beat in flour mixture.
- 4. SHAPE dough into 1-inch balls. Place, 2 inches apart, on baking sheets. Flatten with bottom of glass.
- 5. Sprinkle with remaining dry gelatin mix.
- 6. BAKE 8 to 10 min. or until edges are lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
- 7. NOTE : For best results, use the same flavor of JELL-O Gelatin for both the cookie dough and sprinkling on top. SUBSTITUTE : Prepare using your favorite flavor of JELL-O Gelatin.
JELLO PASTEL COOKIES
From food and family magazine. A good cookie for the kids to make using those boxes of jello that never get made. Do not overbake!
Provided by CrystalRN
Categories Drop Cookies
Time 1h10m
Yield 5 dozen
Number Of Ingredients 7
Steps:
- PREHEAT oven to 400°F
- Mix flour and baking powder; set aside.
- Beat butter in large bowl with electric mixer on medium speed until creamy.
- Gradually add sugar and 1 pkg. of the dry gelatin, beating until light and fluffy.
- Add egg and vanilla; mix well.
- Gradually add flour mixture, beating until well blended after each addition.
- SHAPE dough into 1-inch balls.
- Place, 2 inches apart, on ungreased baking sheets.
- Flatten with bottom of clean glass.
- Sprinkle with remaining dry gelatin.
- BAKE 8 to 10 minute or until edges are lightly browned.
- Remove from baking sheets to wire racks.
- Cool completely.
- Store in tightly covered container at room temperature.
Nutrition Facts : Calories 1091.7, Fat 57.1, SaturatedFat 35.5, Cholesterol 188.7, Sodium 546.5, Carbohydrate 107.2, Fiber 2.4, Sugar 40.4, Protein 39.6
PASTEL LAYERED JELLO JIGGLERS (GREAT FOR EASTER)
I haven't tried this yet, but I'm planning on making it for Easter. It looks so pretty! I listed the Jello flavors I want to try, but you can use any you want. Recipe is from http://foodlibrarian.blogspot.com/2009/04/easter-jello.html.
Provided by BadgerLuv
Categories Gelatin
Time 2h
Yield 1 pan, 24 serving(s)
Number Of Ingredients 7
Steps:
- Pour sweetened condensed milk into a liquid measuring cup. Add enough boiling water to make 2 cups.
- For the first layer, mix the grape Jello with 1/2 pkg. of gelatin and 1 cup boiling water. Mix until dissolved. Add in 1/2 cup of the milk mixture. Pour into a 9"x13" pan. Refrigerate for 30 minutes.
- For the second layer, mix the cherry Jello with 1/2 pkg. of gelatin and 1 cup boiling water. Mix until dissolved. Add in 1/2 cup of the milk mixture. Pour over the grape layer. Refrigerate for 30 minutes.
- For the third layer, mix the orange Jello with 1/2 pkg. of gelatin and 1 cup boiling water. Mix until dissolved. Add in 1/2 cup of the milk mixture. Pour over the cherry layer. Refrigerate for 30 minutes.
- For the final layer, mix the berry blue Jello with 1/2 pkg. of gelatin and 1 cup boiling water. Mix until dissolved. Add in 1/2 cup of the milk mixture. Pour over the orange layer. Refrigerate for at least 30 minutes (and keep refrigerated until ready to serve).
- Slice into squares to serve.
Nutrition Facts : Calories 101.9, Fat 1.4, SaturatedFat 0.9, Cholesterol 5.6, Sodium 50.6, Carbohydrate 9, Sugar 9, Protein 13.8
PASTEL RAINBOW GELATIN CUPS
Looking for an easy spring dessert? These Pastel Rainbow Gelatin Cups are simple, kid-friendly, and so beautiful! Serve them plain, or top them with whipped cream and sprinkles! This recipe makes twelve ½-cup (4 oz) glasses. See the Note below for options for making this in cake pans instead.
Provided by Elizabeth LaBau
Categories Dessert
Time 3h
Number Of Ingredients 6
Steps:
- If you are using individual glasses, set your 12 glasses on a baking sheet. If you are using a cake pan or bundt pan, spray it lightly with nonstick cooking spray.
- For each layer, you will use one 3-oz gelatin package, ¾ cup boiling water, ¼ cup milk, and ½ cup vanilla yogurt.
- Pour each 3-oz package of gelatin into its own medium bowl. Add ¾ cup boiling water to each bowl, and whisk well, for about 30-60 seconds each, to make sure all of the gelatin granules are dissolved.
- The gelatin needs to be room temperature before you can add the dairy components. Most of the layers can sit at room temperature and cool, but you can speed up the process for the first layer and refrigerate it for 10-15 minutes, until it is no longer warm. It should not be starting to set, but it should feel neutral to the touch. If it has started to set around the edges, microwave it for just 10 seconds or so, then whisk well so that it is completely fluid.
- Add ¼ cup of milk and ½ cup of vanilla yogurt to the bowl, and whisk well, until you have a smooth, creamy pastel mixture. Divide it evenly between your glasses, using about 2 TBSP per glass. If you are using a large pan, pour the entire contents into the bottom of the pan.
- Place the tray of glasses into the refrigerator to set, for about 15 minutes. (If you're in a hurry, you can place it in the freezer for about 8 minutes, but don't let it freeze completely!) Note that the timing might be slightly different if you are using a cake or bundt pan. When you touch the top of the gelatin with your finger, it should feel mostly set, but it's okay if your finger leaves a slight mark in the top.
- Once the first layer is set, make sure that the gelatin for the second layer is room temperature, then whisk in the milk and yogurt. Pour the second color on top of the first, and chill again for 15 minutes, until mostly set.
- Continue to repeat this process with the remaining 3 colors. The gelatin that you mixed up in the beginning should be fine sitting at room temperature, but if you find that it does start to set around the edges, microwave it briefly and whisk well to make sure it's fluid before adding the dairy.
- After all 5 colors have been layered, refrigerate the cups for at least 4 hours before serving, to make sure they're set all the way through.
- Top each cup with a swirl of whipped cream, and whatever sprinkles or other decorations you'd like! These Pastel Rainbow Gelatin Cups keep very well in the refrigerator, so you can prepare them several days in advance and wrap them in plastic wrap, so the tops don't dry out, until you're ready to decorate and serve them.
Nutrition Facts : Calories 212 kcal, Carbohydrate 41 g, Protein 5 g, Fat 3 g, Cholesterol 2 mg, Sodium 222 mg, Sugar 40 g, ServingSize 1 serving
25 HOMEMADE JELL-O RECIPE COLLECTION
These classic Jell-O recipes will take you back to your childhood! From Jell-O salads to molds to desserts, this old-fashioned treat is the gift that keeps on giving.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Jell-O treat in 30 minutes or less!
Nutrition Facts :
JELL-O® PASTEL COOKIES
Use any flavor of JELL-O Brand Gelatin to flavor and give a punch of color to these fun and easy cookies.
Provided by Allrecipes Member
Time 40m
Yield 30
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Mix flour and baking powder; set aside. Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar and 1 package of the dry gelatin, beating until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, beating until well blended after each addition.
- Shape dough into 1-inch balls. Place, 2 inches apart, on ungreased baking sheets. Flatten with bottom of clean glass. Sprinkle with remaining dry gelatin.
- Bake 8 to 10 minutes or until edges are lightly browned. Remove from baking sheets to wire racks. Cool completely. Store in tightly covered container at room temperature.
Nutrition Facts : Calories 188 calories, Carbohydrate 23.7 g, Cholesterol 30.6 mg, Fat 9.5 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 5.9 g, Sodium 114.5 mg, Sugar 12.4 g
JELL-O® PASTEL COOKIES
Use any flavor of JELL-O Brand Gelatin to flavor and give a punch of color to these fun and easy cookies.
Provided by Allrecipes Member
Time 40m
Yield 30
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Mix flour and baking powder; set aside. Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar and 1 package of the dry gelatin, beating until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, beating until well blended after each addition.
- Shape dough into 1-inch balls. Place, 2 inches apart, on ungreased baking sheets. Flatten with bottom of clean glass. Sprinkle with remaining dry gelatin.
- Bake 8 to 10 minutes or until edges are lightly browned. Remove from baking sheets to wire racks. Cool completely. Store in tightly covered container at room temperature.
Nutrition Facts : Calories 188 calories, Carbohydrate 23.7 g, Cholesterol 30.6 mg, Fat 9.5 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 5.9 g, Sodium 114.5 mg, Sugar 12.4 g
JELL-O® PASTEL COOKIES
Use any flavor of JELL-O Brand Gelatin to flavor and give a punch of color to these fun and easy cookies.
Provided by Allrecipes Member
Time 40m
Yield 30
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Mix flour and baking powder; set aside. Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar and 1 package of the dry gelatin, beating until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, beating until well blended after each addition.
- Shape dough into 1-inch balls. Place, 2 inches apart, on ungreased baking sheets. Flatten with bottom of clean glass. Sprinkle with remaining dry gelatin.
- Bake 8 to 10 minutes or until edges are lightly browned. Remove from baking sheets to wire racks. Cool completely. Store in tightly covered container at room temperature.
Nutrition Facts : Calories 188 calories, Carbohydrate 23.7 g, Cholesterol 30.6 mg, Fat 9.5 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 5.9 g, Sodium 114.5 mg, Sugar 12.4 g
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