RAINBOW JELLO

This was really fun to make and looks way cool!  I ran out of space at the end and also yogurt, so the last layer was just jello.  So next time I would buy a little more yogurt and split it into a 9x13 and a glass bowl or use bigger pyrex pan. 

UPDATE: Only had lemon, lime and orange on hand.  Made it for when Dan & Judi were coming over.  They LOVED it!  Used Greek vanilla.

To make sure you have the Luck o’ the Irish at your St. Patrick’s Day feast, be sure to bring your own rainbow!  Not only is it easy to make, and gorgeous to look at, it’s fun to eat!

I’ve been making Rainbow Jell-O almost every year for Thanksgiving and Christmas since High School! It’s super fun to either peel apart the layers and eat them one by one, or have a flavor burst when you eat them all at once!  It’ll be fun to incorporate it into our St. Patrick’s Day fun too!

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Rainbow Jello Recipe

Ingredients

• 1 small box Red Jell-O (I like cherry over strawberry, it gives a deeper red)
• 1 small box Orange Jell-O
• 1 small box Yellow Jell-O
• 1 small box Green Jell-O
• 1 small box Blue Jell-O
• 1 small box Purple Jell-O
• 4 cups vanilla or plain yogurt
• 10 cups water, divided

Instructions

Starting with either Red or Purple, work your way thought the different boxes of jell-o in the order (or reverse order) listed above.

Dissolve 1 package Jell-O in 1 cup boiling water.

After dissolved, split into 2 bowls.

Add 2/3 cup yogurt to one bowl, and stir until smooth

Add 2/3 cup cold water into the other bowl, and stir for 10-15 seconds.

Pour yogurt mixture into 9x13 pan and let solidify in fridge for 45 minutes.

Pour water mixture slowly over yogurt mixture, and let solidify in fridge for at least 45 minutes.

Repeat with each color.

Note

So this recipe doesn't take over my entire day, I like to split it up. I do one color as soon as I wake up, one color before I cook dinner, and one color right before I go to bed. That way it only takes a few minutes per day.

Read more at http://fabulesslyfrugal.com/2013/03/st-patricks-day-recipe-rainbow-jell-o.html#iGK4QccDijyCMc2t.99 

PUMPKIN-BANANA BREAD

http://nancycreative.com/2011/09/29/pumpkin-banana-bread-with-pumpkin-glaze/

I added a pumpkin glaze and chopped walnuts on top, and the glaze adds a nice extra touch of pumpkiny sweetness to the bread. If you’re watching your sugar intake, the bread is good without the glaze, too, and you can add chopped nuts to the batter instead of sprinkling them on top. Remember to grease and flour your pans well when you make this, and the bread will come out really easily. This recipe makes two 9×5? loaves…you can eat one now, and freeze the other for later! 

The loaves were really full - could easily do some muffins too.

PUMPKIN-BANANA BREAD by NancyCreative (adapted from About.com)

4 cups all-purpose flour (I used unbleached flour)
2 teaspoons baking powder
2 teaspoons baking soda
2 to 2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon ground allspice
1 3/4 cups canned pumpkin from a 15-ounce can (you’ll use the remaining pumpkin for the Pumpkin Glaze)
1 1/2 cups (3 large) ripe, mashed bananas
1 1/3 cups (or 12 ounces) vanilla yogurt
1/2 cup canola oil (I used applesauce)
4 large eggs (I did 2 flax)
3/4 cup granulated white sugar
3/4 cup packed brown sugar
1 cup finely chopped walnuts or pecans (optional–I didn’t add nuts to my batter)
Pumpkin glaze (see recipe below)
1/2 cup coarsely chopped walnuts or pecans (for sprinkling over glaze)
Preheat oven to 350 degrees. Grease and flour two 9×5? loaf pans and set aside.

In medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and allspice until combined; set aside.

In large bowl, mix pumpkin, mashed bananas, yogurt, oil, eggs, sugar, and brown sugar until smooth. Add the flour mixture–half of it at a time–and mix until ingredients are combined. Fold in walnuts or pecans (optional).

Divide batter between the two prepared loaf pans and bake at 350 degrees for 50 to 55 minutes, or until toothpick inserted in center comes out clean. Let the loaves cool for about 10-15 minutes in the pans, then remove from pans and cool completely before adding glaze.

PUMPKIN GLAZE

2 Tablespoons whipping cream
1-2 cups powdered sugar (start with one cup and add more if you want a thicker glaze–I just used one cup, but think I’ll add a little more next time)
Remaining pumpkin from your 15-ounce can (which should be about 2 Tablespoons)
1/4 teaspoon cinnamon (optional)
In small bowl, whisk whipping cream and powdered sugar together until well-blended. Add pumpkin (and cinnamon, if desired) and blend until smooth. If your mixture has any lumps, just put it in the microwave for 10 to 15 seconds, and then mix again, and it will be nice and smooth. Drizzle glaze over cooled loaves with a spoon, and let glaze set before slicing.