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Rainbow Jell-O Popsicles
• 3 oz. Jell-O packets in the colors
of your choice
• 2 c. cool water for each Jell-O
packet
Mix the first packet of Jell-O into two
cups of water. Pour a small amount of
Jell-O water into each Popsicle mold
– the amount will depend on how
many colors you decide to use. Place
the Popsicle mold in the freezer until
the Jell-O water is frozen. Repeats
steps 1-3, until your popsicle molds
are full!
S’mores Bars
• 3 Tbsp. butter, plus more for pan
• 1 (12 oz.) package mini
marshmallows
• 7 c. Golden Grahams cereal
• 3 Hershey’s milk chocolate bars,
broken into pieces
Grease a 9”x13” pan with butter. Melt
butter in a large pot over medium heat.
Add all but 1 cup of marshmallows
and stir until melted and smooth.
Remove from heat and quickly stir in
Golden Grahams until evenly coated.
Press into pan and top with chocolate
pieces and remaining marshmallows.
Heat broiler, and cook until
marshmallows are toasted (about 2
minutes). Let set at least 30 minutes
before slicing. Yields 20 servings
Frosty Watermelon Ice
• 1 tsp. unflavored gelatin
• 2 Tbsp. water
• 2 Tbsp. lime juice
• 2 Tbsp. honey
• 4 c. cubed, seedless watermelon
(divided)
In a microwave-safe bowl, sprinkle
gelatin over water; let stand for 1
minute. Microwave on high for 40
seconds. Stir and let stand until
gelatin is completely dissolved, 1-2
minutes. Place lime juice, honey, and
gelatin mixture in a blender. Add
1-cup watermelon, cover, and process
until blended. Add remaining
watermelon, one cup at a time,
processing until smooth after each
addition. Transfer to a shallow dish;
freeze until almost firm. In a chilled
bowl, beat with an electric mixer is
bright pink. Divide among 4 serving
dishes; freeze, covered, until firm.
Remove from freezer 15-20 minutes
before serving. Yields 4 servings
Peanut Butter Popcorn Bars
• 10 c. popcorn, popped
• ½ c. sugar
• ½ c. light corn sugar
• ½ c. creamy peanut butter
• ½ tsp. vanilla extract
Place popcorn in a large bowl; set
aside. In a saucepan over medium
heat, bring sugar and corn syrup to a
boil, stirring constantly. Boil for one
minute. Remove from heat. Stir in
peanut butter and vanilla; mix well.
Pour over popcorn and stir until well
coated. Press into a buttered 9”x13”
pan. Cool slightly before cutting.
Peach Cobbler Ice Cream
• 3 c. whole milk
• 2 c. heavy cream
• ½ c. sugar
• ¼ tsp. kosher salt
• 1 vanilla bean
• 5 large egg yolks
• 1 refrigerated piecrust
• 1 tsp. cinnamon
• 1 tsp. sugar
• 2 c. fresh peaches, chopped
• 2 Tbsp. dark brown sugar
• 3 Tbsp. bourbon
Whisk together whole milk, heavy
cream, sugar, salt, and vanilla bean.
Cook over medium heat, stirring
often, 4 minutes, or until sugar
dissolves and mixture is hot.
Gradually whisk about 1 cup hot
milk mixture into yolks. Whisk yolk
mixture into remaining milk mixture.
Cook over medium heat, whisking
constantly, 8 to 10 minutes or until
mixture thickens and coats a spoon.
Pour through a fine wire-mesh
strainer into a bowl, discarding solids.
Cool completely. Chill 8 to 24 hours
or until very cold. Unroll refrigerated
piecrust on a baking sheet and sprinkle
with cinnamon sugar. Bake at 425
for 10 minutes. Cool and break into
½ inch pieces.
Mash together peaches, brown sugar,
and bourbon with a fork until smooth.
Fold piecrust and peach mixture into
prepared ice cream. Pour mixture into
bowl of an electric ice cream maker,
and process according to manufacturer’s
instructions. Freeze 1 hour before
serving. Store up to 1 week.
Snack Mix Squares
• 2½ c. halved pretzels sticks
• 2 c. Corn Chex
• 1½ c. M&M’s
• ½ c. butter
• ⅓ c. creamy peanut butter
• 5 c. mini marshmallows
In a large bowl, combine pretzels,
cereal, and M&M’s. In a large saucepan
over low heat, melt butter and peanut
butter. Add marshmallows; cook and
stir until marshmallows are melted
and mixture is smooth. Pour over
pretzels mixture; stir to coat. Press
into a greased 9”x13” pan. Cool until
firm, then cut into squares.
Hometown RANKIN • 25