Pam or other cooking spray
3 small boxes of one kind of your Jello OR
1 large box/6 oz and 1 small box/3 oz

3 packets of Knox gelatin
3 cups boiling water
1 cup of heavy whipping cream

Spray a little Pam or cooking spray of choice on an 8" x 8" Pyrex dish.

Mix boxes of Jello with Knox gelatin while dry because Knox gelatin on its own doesn’t dissolve easily. Otherwise you’ll get unsightly clumps of not-flavored gelatin.

Add 2 cups boiling water and stir to make sure that the Knox and Jello have completely dissolve. Add remaining 1 cup of boiling water and stir well.

Add whipping cream and stir. You do not need to wait for Jello mixture to cool. Pour into Pyrex dish and toss it in the refrigerator. The mixture will separate all by itself as it starts cooling.

RC: feedingmyohana.com
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3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups all-purpose flour
12 oz. fresh cranberries

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.

Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9×13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean.

Let cool completely before cutting into small slices. Enjoy!

RC: Mary Younkin
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3 Ripe bananas, sliced
2 cans Pillsbury Grands! Flaky Layers Original Biscuit
1 1/2 cups Light brown sugar
1 tablespoon Cinnamon, ground
1 cup Butter
1 cup Maika'i Walnut Pieces, optional

Heat oven to 350 degrees. Spray a 12-cup fluted tube (Bundt) pan with cooking spray. Layer half the banana slices and walnuts (if using) in the bottom.
Separate biscuits into 16 rounds and cut each into quarters.
In a large bowl, mix together the sugar and cinnamon. Roll each biscuit piece in the mixture and arrange evenly over the bananas in the pan. Top with the remaining banana slices and walnuts.
In a microwave-safe bowl, melt butter. Whisk in leftover sugar. Pour evenly over biscuits and bananas.
Bake 30 minutes, or until golden and cooked through. Let stand at least 5 minutes. Invert onto a platter, remove pan, and serve warm.

RC: Foodland.com

For even baking: A Bundt or tube pan is best for heat distribution. If you don't have a Bundt pan, place a small, greased can or ball of foil in the center of a cake pan to mimic a tube pan. Any type of pan works well, but the center might cook slower; adjust time and check for doneness.
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2 & 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 & 1/2 cups white sugar
1 large egg
1 teaspoon vanilla extract

Preheat the oven to 375 degrees. Stir flour, baking soda, and baking powder together in a small bowl. Beat sugar and butter together in a large bowl with an electric mixer until smooth. Beat in the egg and vanilla. Gradually add and blend in the dry mixture with the wet. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Bake in the preheated oven until edges are just golden, 8 to 10 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely. Enjoy.


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1 pound Italian sausage
4 cups half-and-half
3 cups cubed potatoes
2 cups low-sodium chicken broth
2 cups whole milk
1 medium onion, chopped
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes, or more to taste
1/2 teaspoon ground black pepper
2 cups kale, torn into bite-sized pieces

Heat a large soup pot over medium-high heat. Crumble sausage into the pot; cook and stir until browned, about 10 minutes. Drain and discard grease. Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and pepper flakes into sausage, and bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 30 minutes. Season with black pepper. Stir in kale; simmer until kale is tender, 10 to 15 more minutes. Enjoy.
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