June 5, 2014

Ella’s Kitchen

Summer is here and school is out. Will you be spending time with grandchildren, or maybe even some great-grandchildren? I have included a couple of fun recipes to do with the children. Last month’s In and Out of the Quad-Cities article in 50+ Lifestyles had me looking for jell-o recipes, and I have shared one below. And a new idea – salad in a jar. This will take a little preparation at the beginning, but then you are set for a week of salads. Enjoy the month of June!

– Ella

[Ella can be contacted at ellaweeza@yahoo.com or Ella – 50+ Lifestyles, 804 W Lombard Street, Davenport, IA, 52804]

Brownie Reese’s Cups

1 package Brownie Mix
(I used the Duncan Hines’ Double Fudge)
1 large egg
1/3 cup water
1/3 cup vegetable oil or olive oil
30 miniature peanut butter cup candies, unwrapped

1. Preheat oven to 350ºF. Place paper baking cups in muffin tins.
2. Combine brownie mix, fudge packet from mix, eggs, water and oil in a large bowl. Stir with spoon until well blended, about
50 strokes.
3. Place 2 level measuring tbsp. of batter in each paper liner.
4. Bake at 350ºF for 10 minutes.
5. Remove from oven. Push 1 peanut butter cup candy into center of each cupcake until even with surface of brownie.
6. Bake 5 to 7 minutes.
7. Remove from oven and cool completely.

Let the grandkids help by placing the paper liners in the muffin tins, measuring and stirring. Let them push the candy in to the center of the gooey cupcake. But remind them that the pan and cupcake are HOT.


Salad in a Jar

Not only does SALAD IN A JAR save space in your fridge, it also reduces food waste. How you arrange the ingredients is the key to keeping it fresh.
THE ARRANGEMENT from BOTTOM to TOP: Dressing, Shredded cheese, Shredded carrots, Cherry tomatoes Sunflower seeds Hard boiled eggs Baby spinach
DIRECTIONS 1) Arrange ingredients in a large mason jar 2) Store in fridge for up to a week 3) When ready to eat: shake jar, place on a plate, and eat! You can make any arrangement you want… you can add red onion, cucumbers, radishes, peppers, blueberries, raisins. Always remember to put the dressing at the bottom; the vegetables with moisture; nuts and berries; and with the lettuce at the top—a MUST. As long as the dressing does not touch the greens this will stay fresh in the refrigerator for up to a week.

Avocado Lime Jello Salad

1 large pkg lime jell-o
1 cup boiling water
1 small can crushed pineapple w/ juice
1/2 tsp. salt
3 Tbsp. lemon juice
3/4 C. mayo
1/2 C. Maraschino cherries, drained and
rinsed (so red dye does not bleed through into gelatin mixture)
1 – 2 avocados mashed
1 C. Whipped cream or Cool whip

1. Dissolve jell-o in hot water and let partly set.
2. Fold in all of the remaining ingredients, adding the whipped cream last.
3. Pour into gelatin mold, bundt cake pan or angel food cake pan.
4. Chill until firm.
5. Unmold onto serving plate and garnish as you wish.

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