Egg Free, Dairy Free, Nut Free Jell-O Oatmeal Cookies

These cookies have a beautiful color and a subtle flavor from the Blackberry Fusion Jell-O.  The oat flour makes the cookies soft and cakey. Very yummy!

Jell-O Oatmeal Cookies

2/3 cup unsweetened applesauce
1/2 cup soy milk
1 tsp vanilla extract
1 tbsp baking powder
1/2 tsp salt
1 box (3 oz size) Jell-O, any flavor desired
1/4 cup sugar
1 1/2 cups oat flour (I blend quick oats into a flour then measure)
1 cup flour

Combine the applesauce, soy milk, and vanilla. Add the baking powder and salt then mix again. Add the Jell-O and sugar and mix again. Add the oat flour and flour then mix until thoroughly combined. Drop heaping spoonfuls of the dough 2" apart on parchment lined baking sheets. Bake at 350 for 9-11 minutes or until set and the bottoms are golden.
*  Makes about 24 cookies.

Egg Free, Dairy Free, Nut Free Jell-O Poke Cake

For a special Valentine's Day treat, we made a vanilla cake using our recipe for Amazing Vanilla Cupcakes. Then we turned it into a Jell-O Poke Cake using our recipe for Jell-O Poke Cupcakes using black cherry Jell-O. To decorate the cake, we added a few drops of red food coloring to the Rich's Whip whipped topping as we were beating it to make the perfect pink. Once the cake was frosted, we gently pressed heart cookie cutters into the whipped topping then filled them with sprinkles. Once filled, we removed the cutters to reveal the beautiful hearts.

I hope everyone had a very happy and delicious Valentine's Day.

Egg Free, Dairy Free, Nut Free Pineapple Cranberry Sauce

My mom has been making this Pineapple Cranberry Sauce since I was little.

Pineapple Cranberry Sauce

6 oz box cherry Jell-O
2 cups boiling water
1 can whole berry cranberry sauce
1 1/2 cups cold water
1 can crushed pineapple, drained

Dissolve the Jell-O in the boiling water. Stir in the cranberry sauce. Add the cold water then mix until thoroughly combined. Place in the fridge to chill until slightly thickened. Stir in the crushed pineapple then chill until thick.

Egg Free, Dairy Free, Nut Free Jell-O Poke Cupcakes

I loved Jell-O poke cakes when I was a child. I decided I would try to recreate that recipe with a safe white cake and whipped cream. They turned out so good and just like I remembered them.

Jell-O Poke Cupcakes

18-24 prepared vanilla cupcakes
3 oz box Jell-O, any flavor desired
1 cup boiling water
1/2 cup cold water
Prepared safe whipped cream (I used Rich's Whip beaten very stiff)

Cool the cupcakes for 15 minutes. Prick the cupcakes with a fork at least 4 times. Place the Jell-O in a bowl and pour the boiling water over top. Whisk until all of the Jell-O crystals have dissolved. Add the cold water and whisk to combine. Spoon the Jell-O mixture over the poked cupcakes, allowing the excess liquid to drip back into the bowl. Use a paper towel to wipe the bottoms of the wrappers. Place the cupcakes in the fridge to chill for at least 4 hours. Top with the whipped cream. Store covered in the fridge.
*  A prepared 8x11 or 9x13 white cake can be substituted for the cupcakes. Simply pour the Jell-O mixture over the poked cake.
*  I used the Amazing Vanilla Cupcakes recipe I posted on 5/28/10.

Egg Free, Dairy Free, Nut Free Pudding Ice Cream

This is my go to ice cream recipe because it is so fast to make and so versatile. Plus, we always have these ingredients on hand so it can made any time for a quick treat. The top picture is vanilla pudding with vanilla and chocolate Oreos. The bottom picture is chocolate fudge pudding with safe chocolate chips then topped with chocolate syrup and sprinkles.

Update: My ice cream maker wasn't frozen, so I made a batch of this ice cream in the freezer. I poured the mixture into a large plastic bowl then placed it in the freezer. I froze it for 2-3 hours, whisking the mixture thoroughly every 30-45 minutes. Jazlyn absolutely loves this ice cream and said it was still creamy and good. The top 2 pictures are the ice cream made in the maker and the other 3 are the ice cream made in the freezer.

Pudding Ice Cream

1 box Jell-O instant pudding mix, any safe flavor desired
2 cups soy milk
Add-ins desired such as crumbled cookies, safe chocolate chips, diced brownies, graham crackers, frozen
                                     cookie dough, sprinkles, coconut, etc.

Whisk together the pudding mix and soy milk until the powder is dissolved. Pour the mixture into the ice cream maker along with the add-in you desire. Process according to the manufacturer's directions.
*  Serve immediately as a soft-serve ice cream or spoon it into a covered container and place in the fridge until firm set and scoopable.

Egg Free, Dairy Free, Nut Free Papa's Favorite Sherbet

My dad loves this sherbet. Our favorite Kool-Aid to use is tropical punch, but we also have fun experimenting with all of the other flavors. This sherbet is ready to put in the ice cream maker within a few minutes of starting to make it, so it is a great anytime treat.

Papa's Favorite Sherbet

1 envelope Kool-Aid, any flavor
1 1/2 cups sugar, more or less to suit your taste
3 cups soy milk

Whisk together all of the ingredients until the sugar is dissolved. Pour the mixture into the ice cream maker and freeze according to the manufacturer's instructions.
*  Once the sherbet is done, the girls have a bowl of it like soft serve. Then I transfer the rest to a covered container and place it in the freezer. If the sherbet becomes to hard in the freezer, I place it briefly in the microwave to make it easier to scoop.

Egg Free, Dairy Free Finger Jell-O

This finger Jell-O is perfect.

Finger Jell-O

3 small boxes Jell-O, any flavor
4 envelopes Knox unflavored gelatin
4 cups boiling water

Combine all of the ingredients thoroughly then pour the mixture into a 9x13 glass pan. Place the pan on a towel in the fridge until completely set, about 4 hours. When set, cut the Jell-O into squares or use cookie cutters to make fun shapes.