JELLO IN A CAN
20-ounce can pineapple slices in its own juice
3-ounce package sugar free jello
1 cup boiling water
Pour out liquid from a 20-ounce (or more) can of sliced pineapple and discard reserve the juice for boiling liquid.)
Dissolve a 3-ounce box of sugar-free lime Jello in 1 cup boiling water (you could also use the pineapple juice and water to equal 1 cup liquid)
Pour hot Jello water over pineapple rings in the can.
Chill until set. Run hot water on the sides and bottom of can to loosen. Then cut the bottom of the can and push the mold out. Cut between pineapple slices and serve.
You can use any flavor of Jello that you wish.
*Optional: top with cottage cheese or a dollop of whipped cream.
*You could also do this with other canned fruit and flavors of Jello, but you would lose the nifty pineapple ring effect.
SWEET AND SOUR CUCUMBERS
Only 58 calories per ½ cup
2-½ whole cucumbers, skin removed and sliced 1/8-inch thick
1 medium Onion, skin removed and sliced into rings 1/8-inch thick
1/4 cup sugar
1/2 cup Cider Vinegar
1/4 teaspoon salt
Combine cucumber and onions.
In a jar put vinegar, sugar and salt together put lid on and shake until sugar and salt is dissolved.
Pour over cucumbers and onion and mix.
Cover and refrigerate for at least 2 hours
The longer they set the better they taste.
CINNAMON ROLL CAKE
3 cups all-purpose flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1-1/2 cups milk
2 teaspoons vanilla
1/2 cup butter, melted (1 stick)
1 cup butter, softened (2 sticks)
1 cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon cinnamon
Mix everything for cake together; except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan.
For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350°F for 28-32 minutes.
While warm drizzle the glaze over the cake
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla
While warm drizzle the glaze over the cake.
CHICKEN POT PIE WITH JUST 4 INGREDIENTS
2 cups frozen mixed vegetables, thawed
1 cup diced cooked chicken
1 can condensed cream of chicken soup
1 can (16.3-ounce) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
Heat oven to 375°F.
In medium bowl, combine vegetables, chicken and soup; mix well.
Press each biscuit into 5 1/2-inch round. Place one round in each of eight greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim.
Spoon a generous 1/3-cup chicken mixture into each.
Bake at 375°F 20-22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.