Happy Friday Everyone!! We hope you have had a blessed week. The weather has been a scorcher so hopefully today’s Foodie Friday ideas will help cool off.
- 12oz of white chocolate chips
- Blue sugar or edible glitter
- Melt chocolate in the microwave, according to the directions. (Baker’s Chocolate works well)
- Wash & dry berries. Dip them one by one into the white chocolate, then into the sugar.
- Place on wax paper to harden.
Red, White & Blue Nachos
- Blue Corn Tortilla Chips
- Monterrey Jack or Pepper Jack Cheese, shredded
- Sour Cream
- Preheat oven to 350 degrees.
- Spray foil lined baking dish with cooking spray.
- Line blue tortilla chips on a foil line baking dish.
- Sprinkle chips with shredded cheese and bake for 5-7 minutes.
- Top nachos with salsa and sour cream
Red, White & Blue Gelatin
- 2 packages (3 ounces each) berry blue gelatin
- 2 packages (3 ounces each) strawberry gelatin
- 4 cups boiling water, divided
- 2-1/2 cups cold water, divided
- 2 envelopes unflavored gelatin
- 2 cups milk
- 1 cup sugar
- 2 cups (16 ounces) sour cream
- 2 teaspoons vanilla extract
- In four separate bowls, dissolve each package of gelatin in 1 cup boiling water. Add 1/2 cup cold water to each and stir.
- Pour one bowl of blue gelatin into a 10-in. fluted tube pan coated with cooking spray; chill until almost set, about 30 minutes.
- Set other three bowls of gelatin aside at room temperature. Soften unflavored gelatin in remaining cold water; let stand 5 minutes.
- Heat milk in a saucepan over medium heat just below boiling. Stir in softened gelatin and sugar until sugar is dissolved. Remove from heat; stir in sour cream and vanilla until smooth.
- When blue gelatin in pan in almost set, carefully spoon 1-1/2 cups sour cream mixture over it. Chill until almost set, about 30 minutes.
- Carefully spoon one bowl of strawberry gelatin over cream layer. Chill until almost set. Carefully spoon 1-1/2 cups cream mixture over the strawberry layer.
- Chill until almost set. Repeat, adding layers of blue gelatin, cream mixture and strawberry gelatin, chilling in between each.
- Chill several hours or overnight.
- 2 cups strawberry sorbet, softened
- 1 cup cold fat-free milk
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
- 1 cup sliced fresh strawberries
- Line an 8-in. x 4-in. loaf pan with heavy-duty foil. Spoon sorbet into pan; freeze for 15 minutes.
- In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Set aside 1/2 cup whipped topping for garnish; refrigerate until serving.
- Fold remaining whipped topping into pudding; spoon over sorbet. Cover and freeze for 4 hours or overnight.
- Remove from the freezer 10-15 minutes before serving; unmold onto a serving plate and remove foil. Serve with strawberries and reserved whipped topping.