Welcome to my Food Blog!

Welcome! My name is Anne, aka ThePharmGirl. In 2010, I successfully made 100 recipes as a New Year's Resolution to expand my culinary repertoire and cooking skills beyond the frozen microwave dinner. This blog is a continuation of my culinary journey and serves as my personal virtual recipe box. Sometimes I like to have fun-- Check out my Muppet Mania Menu, The 12 Days of Christmas, and my Musical-themed recipes.

My current mission(s) for 2017:
* Use the Spiralizer at least once per week for healthy veggie-rich meals
* Continue to spin from the Wheel of Meals for recipe inspiration

Sunday, February 6, 2011

Jeremy's Green & Gold Superbowl Recipes

***Guest Blog!***  

For this year's Superbowl Party, I took the easy road and merely made Sloppy Joes and put out some fruit, veggies, cookies, and chips and salsa.  But Jeremy actually made some Green and Gold recipes for our little party, so I'm posting on his behalf.


GREEN & GOLD 7-LAYER FINGER JELLO

Adapted from http://foodlibrarian.blogspot.com/2009/02/valentines-5-layer-finger-jello.html

Ingredients:
4 packages (3 ounce each) Jello (2 lemon, 2 lime)
6 packets Knox unflavored gelatin
1 can (14 ounces) sweetened condensed milk

Directions:
Mix 1 package flavored Jello with 1 package of unflavored gelatin. Add 1 cup boiling water. Stir to dissolve. Cool to room temp and pour into 9 x 13 glass pan. Refrigerate for 15 to 20 minutes (and make sure your refrigerator is level!)

Add 2 cups boiling water to 2 packets of unflavored gelatin.  Mix in the can of sweetened condensed milk. Cool to room temperature and pour 1 cup of milk mixture over first layer of Jello. Refrigerate for 15 to 20 minutes.   Repeat above steps for remaining Jello and milk layers.  Then refrigerate 2 hours and cut into squares.

Notes:
Sugar free Jello was used... I doubt anyone can taste the difference.  Make sure the liquid Jello has cooled (about 10 minutes) before you pour it on top of an existing layer... but you can't wait too long or it starts to set up at room temperature.


 TOUCHDOWN TACO DIP
Adapted from http://allrecipes.com//Recipe/taco-dip-i/Detail.aspx

Ingredients:
1 (8 ounce) package light cream cheese, softened
1 (8 ounce) container nonfat sour cream
1 (1.25 ounce) package taco seasoning mix
1/2 (4 ounces) bag shredded lettuce
1 cup shredded cheese
1 large chopped tomato
1 green bell pepper, chopped (optional)
1 small can (2.25 ounce) black olives, drained (optional)
1/4 cup taco sauce (optional)

Directions:
In a medium-sized mixing bowl, combine cream cheese, sour cream and taco seasoning. Spread this mixture in an 8 x 8 glass baking dish. If desired, spread mixture with a layer of taco sauce. Top the mixture with lettuce, cheese, tomatoes, bell pepper and black olives.

Notes:
Left off the peppers and olives due to the preferences of guests.  If it was me eating the whole batch of dip I definitely would have thrown them on there... maybe some onion too.  Taco sauce (Ortega hot) was only placed on half of the dish.


 PACKER PUDDING PIE

Ingredients:
1 graham cracker pie crust
2 packages (3.4 oz each) lemon instant Jello pudding mix
2 3/4 cup milk
1 container (8 ounce) whipped topping, thawed
Green food coloring

Directions:
Beat pudding mix and milk with whisk for 2 minutes.  Pour into pie crust and level.  Place in refrigerator 3 hours or until set.  Add green food coloring to whipped topping and stir lightly.  Spoon topping onto pie.


GO PACK GO!  GO PACK GO!