Jello Stars For 4th Of July

Our desserts for 4th of July was Jello stars, though I made it only yesterday for a backyard b-b-q because i was too sick on the 4th to celebrate.
I looked for a quick and easy desserts and this one not only beautiful it's also tasty and the kids loves it!.


Jello Stars-adapted by the recipegirl

Two 3 ounce boxes red jello
Two 3 ounce boxes blue jello
4 envelopes Knox unflavored gelatin
One 14 ounce can sweetened condensed milk
boiling water & cold water

1. In a medium bowl, mix one box of red jello with 1/2 envelope of unflavored gelatin. Add 1 cup of boiling water and stir to dissolve. Cool to room temperature and pour into a 9×13-inch glass pan. Refrigerate for 15 minutes (make sure that your refrigerator is level, or your jello will come out uneven-looking).

2. While first layer is setting, prepare white layer. In another bowl, mix sweetened condensed milk with 1 cup of boiling water. In a separate small bowl, sprinkle 2 envelopes of unflavored gelatin over ½ cup of cold water. Let stand a few minutes and then add ½ cup of boiling water to dissolve the gelatin. Add to the milk mixture and stir to combine. Cool to room temperature. Pour 1 cup of this milk mixture over the first layer of red jello. Refrigerate for 15 minutes.

3. While white layer is setting, prepare blue layer. In a medium bowl, mix one box of blue jello with ½ envelope of unflavored gelatin. Add 1 cup of boiling water and stir to dissolve. Cool to room temperature and pour on top of white layer. Refrigerate for 15 minutes.

4. Repeat with red layer, another cup of of the white layer and then finishing with a blue layer on top. Refrigerate for 15 minutes after adding each layer.

5. Let jello set before cutting. Use a sharp knife to cut, and then use a metal spatula to slide underneath the jello and scoop out jello squares.

Yield: About 40 pieces

Cooking Tips
*For a festive 4th of July look, use a star cookie cutter to cut out a star-shape for the center of your platter. Place some jello squares red-side-up and some blue-side-up.
**For testing purposes, I used Strawberry & Berry-Blue flavored Jell-O. Sometimes you can find Pina Colada flavored jello (which is white), and you could opt to use that as your white layer. The milk layer though is yummy & the kids seem to like it mixed with the jello layers.

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Home Made Chicken Nuggets

My son loves chicken nuggets

If you will ask him what his favorite food , he will say immediately its Chicken nuggets; so when I saw this receipt for home made chicken nuggets and read the warm comments I knew that no matter what , I have to try it and to ask for his opinion.
Not only the little one loves this nuggets, his brothers and all of us.

Homemade Chicken Nuggets

2 1/2 pound boneless skinless chicken breast, cut into 1 inch cubes
2 cups flour
1 bottle beer
1 egg
3 tablespoon olive oil
1 tablespoon salt
3/4 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon sweet paprika

Combine all the batter ingredients together until smooth batter.

Dip chicken cubes in the batter and leave them at least two hours to observe the taste.

Heat the oil in a heavy deep skillet and fry in batches for about 2 minutes on each side, or until golden brown.
Drain on paper towels.

Enjoy!

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Red Velvet Cupcakes with Cream Cheese Frosting

The main idea was to make red velvet cupcake, but only after I started I found out that I don't have any red food coloring, so I used pink instead..
The cupcake still looks very cute, and they are tasty.
(Adopted from food network -Paula Deen)

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring (I used pink)
  
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar
• 1 teaspoon red food coloring (I used pink)
  

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.
Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled.
Bake in oven for about 20 to 22 minutes, turning the pans once, half way through.
Test the cupcakes with a toothpick.
Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
Add the sugar and the food coloring on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

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