Strawberry Orange Mango Sparklers Gelatin Recipe

Today I am sharing with all of you one of my favorite dessert recipes from the great folks over at Sparkling ICE. Everytime I make this recipe, my family gobbles it up! Here is some information about Sparkling ICE.

Sparkling ICE is a naturally-flavored sparkling water that contains zero calories, zero carbs, is gluten-free, and lightly carbonated. An excellent soda alternative, Sparkling ICE contains B-Vitamins, Vitamin D and antioxidants, along with a caffeine-free Green Tea Extract that is known to have powerful levels of antioxidants.

Strawberry Orange Mango Sparklers Recipe

1 bottle Orange Mango Sparkling ICE
1 cup orange juice
1 tbsp granulated sugar
3 envelopes plain Knox gelatin
Fresh Strawberries to garnish

Pour juice and sugar into small saucepan. Sprinkle with gelatin and let it bloom for a few minutes. Heat over low heat and stir gently until gelatin is dissolved. Remove from heat and stir in Sparkling ICE. Pour into 2 oz. plastic cups and refrigerate. If using strawberries, clean and slice the berries. After the jell-o snacks have chilled for 30 minutes, add the berries. This way they'll be slightly suspended in the mixture

Mom's Homemade Shrimp Creole Recipe

My mom is a really good cook, especially when it comes to seafood and fish. Over the years, she has treated us to some really creative and unique seafood dishes, so today, I thought I would share with all of you her homemade shrimp creole recipe. This is a semi-spicy dish, so I don't think really young children would like it.

Mom's Homemade Shrimp Creole Recipe

1/2 cup onion, finely chopped
1/2 cup fresh mushrooms, sliced
1/2 cup celery, diced
1 small clove garlic, minced
3 tablespoons butter, softened
1 tablespoon all-purpose flour
1 teaspoon granulated sugar
1 teaspoon chili powder
1 cup water
2 cups canned tomatoes
2 cups canned peas
1 tablespoon white vinegar
2 cups cooked medium-sized shrimp
4 cups cooked white rice

In a large saucepan, saute the chopped onions, sliced mushrooms, celery and minced garlic in melted butter until tender. (about 6 to 7 minutes over medium-high heat). Stir in the all-purpose flour, salt, granulated sugar, ground chili powder and water. Simmer mixture over medium heat for 2 minutes. Add in the canned tomatoes, peas and vinegar. Simmer over medium heat for an additional 10 minutes. Stir in the cook shrimp (shells removed) and simmer over low heat for 5 minutes. Remove and serve immediately over white rice.

Mom's Never Fail Pie Crust Recipe

During the fall baking season, I bet my mom and I bake at least 25 pies if not more! When we bake our pies we always use her "Never Fail" pie crust recipe. Today, I thought I would share that recipe with all of you.

Mom's Never Fail Pie Crust Recipe

5 cups all-purpose flour
1 lb. shortening
2 teaspoons salt
1 large egg
2 tablespoons white vinegar
water

In a large bowl, cream together the all-purpose flour, shortening and salt. Beat the large egg in a glass measuring cup using a wire egg beater. Add in the vinegar and enough water to make 1 full cup of liquid. Pour liquid mixture into the flour and shortening mixture. Blended until well combined.

You can now roll out your pie doughs onto a lightly floured surface. This recipe makes about 6 pie crusts so I store the dough in my refrigerator over a 2 day period of time until I get my pies all baked.

20 Minute Tuna Noodle Casserole Recipe

My daughter loves tuna noodle casserole and has loved it since she was a little girl. When we make tuna noodle casserole, we like making it with cream of mushroom soup and white cheddar cheese. How do you like making it? Here is the recipe that we enjoy using.

20 Minute Tuna Noodle Casserole

8 ounces of rotini pasta
2 cans of cream of mushroom soup
12 ounces of white albacore tuna in water
3 cups of shredded white cheddar cheese
1 cup of bread crumbs

Directions: Preheat the oven to 325 degrees. Prepare pasta according to the box directions. While it's boiling, mix together the soup, tuna, and 2 cups of cheese. Drain pasta and pour into a 9" x 13" baking dish. Add the tuna mixture and blend with the pasta. Cover with the rest of the cheese and top with the breadcrumbs. Slide into the oven and bake for 20 minutes. Serve with buttery crackers.