Monday, December 15, 2008

Orange Ambrosia Mold

This is one of my favorite jello recipes. It could be a salad or dessert. Kids love it too, especially when you add marshmellows!

Orange Ambrosia Mold

1 (8oz) can crushed pineapple
2 C. boil water
1 (8oz) orange sugar free gelatin
1 3/4 C. thawed cool whip (lite or fat free)
1 (11oz) can mandarin orange segments, drained
1 C. mini marshmellows

Drain pineapple, save juice. Add cold water to juice to measure 1 Cup.
In a large bowl, stir boiling water into gelatin. Stir 2 minutes ro until completely dissolved.
Stir in measured liquid juice. Refridgerate 1 1/4 hrs. or until slightly thickened.
Stir in cool whip with a wire wisk until smooth. Refridgerate 10 minutes or until mixture will mound. Stir in pineapple, oranges, and marshmellows. Spoon into 6 c. mold.
Refridgerate 4 hours or until firm.

Chocolate Chip Cookies

This is based on the Nestle Toll House Chocolate Chip cookie recipe, but I changed it up a bit because my cookies always ended up flat when I followed their recipe.

This is probably one of Ben's favorites. They disappear quickly hot off the cooling rack.

Tip: Buy a cookie scoop. I purchased one last year and it makes it really easy to scoop up dough and drop onto the cookie sheet. I also use it to fill cupcake and muffin cups. Really GREAT tool.

Chocolate Chip Cookies (Arrion's version of Toll House)

2 2/3 C. flour
1 tsp. baking soda
1 tsp. salt
1 C. margarine softened
1 C. packed brown sugar
2/3 C. sugar (try Splenda)
1 tsp. vanilla extract
1 egg
2 C. semi sweet chocolate chips

Combine the flour, soda, and salt in a small bowl. In a large bowl, beat margerine, sugars, and vanilla. Beat in egg. Gradually add dry ingredients. Gently stir in chips.

Drop by rounded Tablespoon onto ungreased cookie sheet.
Bake at 350 degrees, 8-10 minutes. Let cool 2 minutes. Remove from pan to wire cooling rack.

Makes about 3 dozen cookies

Recipe Credit: Nestle and Arrion Rathsack