Red, White and Blue Poke Cake

Red, White and Blue Poke Cake

 

INGREDIENTS:

Cake:
1 (15.25 oz) boxed white cake mix
1 cup boiling water
1 (3 oz) box strawberry flavored Jell-o
1/2 cup cold water

Frosting:
1 (8 oz) tub Cool-Whip whipped topping
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla

Topping:
1 pound strawberries, cut into triangles
2 cups blueberries (Depending on how big or small they are, the cup size will vary. I used 50 blueberries that were a mix of medium and large sizes)

DIRECTIONS:

Make cake as directed on the back of the box for a 9″×13″ pan.

Let the cake cool for 20 minutes and “poke” the cake with a large fork until the entire surface of the cake is covered.

Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake.

Cover the cake with plastic wrap and refrigerate for three hours.

Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat with a mixer until smooth. Spread on top of cake.

Top with strawberries and blueberries and keep in the fridge until ready to serve.

JELL-O Firecrackers

JELL-O Firecrackers

Recipe by Kraft

    • Add 2/3 cup boiling water to berry gelatin mix in small bowl; stir 2 min. until completely dissolved. Repeat in separate bowl with cherry gelatin mix. Cool.
    • Meanwhile, sprinkle unflavored gelatine over 1/4 cup milk in medium bowl; let stand 5 min. Bring remaining milk to simmer in saucepan. Remove from heat; stir in sugar and vanilla. Add to plain gelatine mixture; stir until gelatine is completely dissolved. Cool 10 min.
    • Spoon berry gelatin into 20 (1-oz.) plastic shot glasses sprayed lightly with cooking spray, adding about 2 tsp. to each. Refrigerate 15 min. or until set but not firm.
    • Top with unflavored gelatine mixture, adding about 2 tsp. to each cup. Refrigerate 10 min. Insert cherry, stem end up, into white gelatine layer in each cup. Refrigerate 2 min.
    • Cover with cherry gelatin, adding about 2 tsp. to each cup. Refrigerate 2 hours or until firm. Remove desserts from cups before serving.

Sweet Potato Macaroni and Cheese

Sweet Potato Macaroni and Cheese

Sweet Potato Macaroni and Cheese

 

Ingredients

1 medium sweet potato (mine was 370 grams and was a little more than what was needed)
2 cups elbow macaroni (whole wheat or gluten-free)
2 tablespoons olive oil
2 tablespoons flour (whole wheat or a gluten-free 1-to-1 blend)
2 cups milk
1/2 teaspoon Dijon mustard (I left this out and used garlic powder instead)
2 cups grated cheddar or Monterey jack cheese (I used 1 1/2 cups cheddar and 1/2 cup Pecorino Romano)
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
Directions

Bring a small pot of water to a boil. Meanwhile, peel and dice the sweet potato into 1/2″ pieces. Place in the boiling water and cook until tender, about 10-20 minutes. You can alternatively place the potato on a baking sheet and bake at 400 °F for 1 hour or until soft and then scrape out the flesh.
Mash the cooked sweet potato well and measure out 1 cup (245 grams).
Bring a medium pot of water to a boil and cook the macaroni according to the instructions on the package. Drain and set aside.
While the pasta is cooking, heat the olive oil in a large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Slowly pour in the milk while whisking constantly. Cook until the mixture is thick enough to coat the back of a spoon, about 3-5 minutes. Reduce the heat to low and stir in the mustard, if using, cheese, and 1 cup of mashed sweet potato. Remove the pot from the heat and stir until smooth. I didn’t mash my sweet potato well enough and used an immersion blender to make it totally smooth. Add in the salt, pepper and then the macaroni.
Recipe from The Kid’s Daily Plate: A Week’s Worth of Healthy Mix ‘N Match Toddler- and Kid-Approved Meals by Lauren Zembron.