Cinnamuffin

Cinnamuffins - from Stitch & Boots

 

1 1/2 cups rolled oats - pulverized in food processor or wheat grinder
1 1/4 cup whole wheat flour
1 tsp cinnamon
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 cup applesauce
1 1/4 cups buttermilk
1/2 cup brown sugar
3 Tbsp. melted butter or vegie oil
1 egg

Glaze
1 Tbsp melted butter
1/2 cup powdered sugar
2 Tbsp maple syrup

oven 400 for 20 minutes.

Mix dry ingredients.  Mix sugar & wet ingredients.  Combine dry and wet and don't mix too much.  Spray the tins and fill almost all the way full.  These muffins don't puff up too much.

I always make a double batch, use unsweetened applesauce, and double the cinnamon.  I make some regular size muffins and some mini muffins.  The mimi muffins fit 3 in a sandwitch baggie and into the freezer.  Perfect for lunches.  Don't bake the mini muffins as long as the regular size.  Also, I haven't glazed them because I want to freeze them for lunches.  They are yummy without the glaze.

El Torito Salad

El Torito Salad

(I got this recipe from Geenie Chapman – my sister in law)

 

 

 

 

1 cup cilantro – coarsely chopped

1 cup mayonnaise     

½ cup vegetable oil

½ cup anaheim chilies – coarsely chopped

¼ cup red wine vinegar

¼ cup pepitas – roasted and salted

1/3 cup cotija cheese – crumbled

1 clove garlic – grated or coarse chop

½ tsp salt

1/8 tsp pepper

More cotija and pepitas will be needed in the salad itself.

1 bag of red or blue corn chips

 

Put the cilantro, chilies, and garlic in the food processor and give it a whirl.  Add the pepitas and cotija and whirl it again.  Last, add the mayo, oil, vinegar, salt and pepper.  Finish the blending.  Store in the refrigerator in a sealed container.

 

For the salad, use romaine and cut into bite size pieces.  Chill the lettuce until ready to make the salad.  To make the salad, put the lettuce in a bowl.  Sprinkle in some pepitas and cotija and crumble in some corn chips.  Put the dressing on and toss.

 

My notes:  I always make the dressing just as it says here.  Once I put in extra cheese because I love it so much, and that made the dressing too dry.  It’s perfect just the way it is.  The brand of cheese that I buy is Cacique.  I get the pepitas at Trader Joes.

 

When you go to the store to get the chilies, you will see that there are a million different kinds of chilies.  The chilies are anaheim chilies sometimes called green chilies.  They are a lighter green than a green bell pepper and they are kind of long and skinny (like 6 to 8 inches long).  They are considered mild, but don’t lick your fingers or touch your eye while cutting.

 

My sister Carolyn makes this dressing in a blender and it turns out fine.  I think it’s a bit smoother in the food processor, but don’t skip making it just because you don’t have one.  If you do use a blender, it might be better to chop everything a little finer.

 

It’s a beautiful salad at Christmas time if you can get the red corn chips.  I can only find them around Christmas.

 

Last thing:  I’ve only made a single batch of this dressing once.  Everybody likes it so much that I make a double batch every time.  And if you make a double batch, buy two packages of cotija!!

Raspberry Jam - hurry!

About once a year raspberries go on sale.  This is the week at Ralph's.  Smash, cook, bottle, then boil to preserve them.

Easy peasy!

A year-round reminder of my Grandma Fairbanks backyard raspberry patch!

Quinoa and Black Beans

Curt is always on the lookout for new, healthy foods.  He has been watching a fusion grain cooking show on BYUtv and learned about Quinoa (pronounced keen-wa).  It's a grain I would compare to brown rice, but much more nutritious.  He found it at Whole Foods.  

I was surprised how delicious this recipe was and my kids gobbled it up.  This recipe is great as a vegan meal or as a side dish.  It's a perfect replacement for beans and rice.  Next time, I'm going to serve it in a tortilla with chicken and salsa...yum!

 Ingredients

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• 1/2 cup green pepper
• 3/4 cup uncooked quinoa
• 1 1/2 cups vegetable or chicken broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Directions

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Pumpkin Spice Bundt Cake

Pumpkin Spice Bundt Cake (adapted from epicurious)
I thought the cake was even better the next day!!

For cake

• 1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
• 2 1/4 cups all-purpose flour plus additional for dusting pan
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoon cinnamon
• 1 1/2 teaspoon ground allspice
• 1/2 tsp nutmeg
• 1/2 teaspoon salt
• 1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
• 3/4 cup well-shaken buttermilk
• 1 teaspoon vanilla
• 1 1/4 cups granulated sugar
• 3 large eggs

For icing

• 2 tablespoons plus 2 teaspoons well-shaken buttermilk
• 1 1/2 cups confectioners sugar

Make cake:
Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.

Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.

Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes (may need longer, mine took 55 minutes). Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.

Make icing:
While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.

Ghiradelli Lava Cakes

I made these for book club and I think everyone loved them! I like them because it isn't uncooked cake batter in the center, but rather chocolate ganache!

Note: it said to use a double boiler, I just used a saucepan on low and it worked fine. With that much fat in with the chocolate, I don't think you can ruin it! I doubled the recipe also

Ingredients

• Centers:
• 2 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
• 1/4 cup heavy cream
• Cakes:
• 4 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces
• 1/2 cup unsalted butter, cut into pieces
• 2 large whole eggs
• 2 large egg yolks
• 1/3 cup granulated white sugar
• 1/2 teaspoon pure vanilla extract
• 1/4 cup cake flour
• Raspberries for garnish
• Whipped cream for garnish

Directions

1. To make the centers, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 2 ounces of chocolate with the cream. Whisk gently to blend.
2. Refrigerate for about 2 hours, or until firm. With your hands, form into six balls; refrigerate until needed.
3. Preheat the oven to 400 degrees F. Spray six 4-ounce ramekins or custard cups with cooking spray.
4. To make the cakes, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 ounces of chocolate and the butter, stirring occasionally until smooth.
5. In a large bowl, with an electric mixer, whisk the whole eggs, egg yolks, sugar, and vanilla on high speed for about 5 minutes, or until thick and light. Fold the melted chocolate mixture and flour into the egg mixture just until combined. Spoon the cake batter into the ramekins. Place a chocolate ball in the middle of each ramekin.
6. Bake for about 15 minutes, or until the cake is firm to the touch. Remove from the oven and let sit for about 5 minutes. Run a small, sharp knife around the inside of each ramekin, place an upside-down plate on top, invert, and remove the ramekin. Garnish with raspberries and a dollop of whipped cream.

Sprinkle's Strawberry Cupcakes

This recipe for delicious strawberry cupcakes is from Candace Nelson of Sprinkles Cupcakes.

The Martha Stewart Show, February Winter 2008

• Yield Makes 1 dozen

Ingredients

• 2/3 cup whole fresh or frozen strawberries, thawed
• 1 1/2 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon coarse salt
• 1/4 cup whole milk, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 1 large egg, room temperature
• 2 large egg whites, room temperature

• Directions

  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

  2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.

  3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

  4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

  5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

  6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

  (for mini cupcakes bake 10 minutes)

Strawberry Frosting
I don't measure too much. Start with 1 stick softened butter. Add powdered sugar (quite a bit), vanilla, strawberry puree and a touch of milk. I just start mixing until it is how I want it.

Chocolate Ice Cream Cake

This is the cake I brought to Amanda's dinner. I thought I had already posted this recipe, but I was wrong...sorry for keeping this delight all to myself! Hope you enjoy it!! (The reason the amounts on this recipe are a little strange is because I have halved it. I made the full recipe once and there was waaaaay too much cake with little ice cream. This version I'm posting is the way I make it now).

1 1/2 cups sugar

1 1/3 cups flour

1/2 + 1/16 cups cocoa powder

1 1/8 teaspoon baking powder

1 1/8 teaspoon baking soda

3/4 teaspoon salt

2 eggs

3/4 cup milk

1/2 cup (a little scant) vegetable oil

1/2 Tablespoon vanilla

3/4 cup very hot water

Ice cream, slightly softened

1/2 cup cream

4 oz. semisweet chocolate chips

Heat oven to 350. Grease 13x27 sheet pan and line the bottom and sides with parchment paper.

Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt. Whisk briefly. In separate bowl, whisk together eggs, milk, oil, and vanilla. Add wet to dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin. Pour into pan. Bake 25-30 minutes.

Let cool in pan. Chill, covered, until ready to build the cake. Cut the cake in two equal halves. Place one piece on a serving platter and spread the ice cream on it all the way to the edges. Place second layer on top. Press down gently. Return to freezer while you make the topping.

In a small saucepan heat the cream to a boil. Pour over chocolate and whisk to make a smooth ganache. Remove the cake from the freezer and quickly spread over the cake.

Tri Tip Chili

My friend Alexia Hankins is an amazing cook - she catered our mother/son and father/daughter dances at school and was generous enough to send me home with some leftover tri tip. After discussing some options for leftovers, she casually listed a group of ingredients off the top of her head and said it would make a great chili...and it is one of the best chilis I have ever made! Use your last bits of leftover tri tip that are all broken up and un-slice-able, they are perfect for this soup.

Tri Tip Chili

1 red onion, diced, I used about 1/2 an onion

1 each red and green bell pepper, diced

2-4 garlic cloves, minced

1 bunch cilantro, chopped

2 cans black beans, drained

3 ears corn on cob, cut off corn

1 can tomato sauce

1 packet chili seasoning (or salt, pepper, cumin, whatever sounds good!)

tri-tip bits (I used about 1/2 lb worth, or approx 3-4 slices?)

Saute onion in a little oil, add peppers and finally garlic. When soft, add cilantro, then corn, then black beans, tomato sauce, and seasoning. Simmer for at least an hour, carefully stir in tri tip at the end.

I garnished with avacado slices and served it with my grandmother's cornbread recipe.

Mucho Queso Chip Dip

(I'll post a photo next time I make this, which will be soon!)

I found a version of this dip on the internet, and brought it to an activity last night, having never made it - but I could tell by the ingredient list that it had to be good! The whole pan vanished in minutes along with a Costco size bag of chips, so I think you all agreed with me! I promised several of you the recipe, so here it is:

Mucho Queso Chip Dip

1 lb ground beef

1 c diced onion

1 16oz jar salsa

2 16oz cans refried beans

2 14oz cans chopped green chiles

1 2oz can sliced black olives, drained

1 8oz pkgs cream cheese, sliced

2 c shredded cheddar cheese (I used cheddar jack)

(Jim Lindsay suggested the addition of garlic and cumin, which I think would be fabulous!)

Cook onions and ground beef til onions are soft and beef is browned and crumbled up. Remove from heat and add salsa, beans, chiles, and olives. Transfer to a 9 x 13 dish. Layer with cream cheese slices. Top with shredded cheese.

Bake at 400 for 15ish minutes (til cheese melts and it is kinda bubbly).

Serve warm with tortilla chips!

Betty Crocker's Potatoe Salad

I love potato salad, but when I buy it, it's always either too pickley or vinegary. The potatoes are always undercooked and too chunky. Here is the recipe I use, which is out of my good old Betty Crocker cook book from 25 years ago!

First I'll share the basic recipe then tell you the way I do it.

Ingredients:

2 pounds potatoes (about 6 medium)

1 1/2 cups mayonnaise

1 Tbsp. vinegar

1 Tbsp. prepared mustard

1 tsp. salt

1/4 tsp. pepper

2 medium stalks celery, chopped (about 1 cup)

1 medium onion, chopped (about 1/2 cup)

4 hard-cooked eggs, chopped

Prepare and boil potatoes for about 35 minutes. Cool slightly. Mix mayonnaise, vinegar, mustard, salt and pepper. Mix in celery and onion and set aside. In large mixing bowl, cube the potatoes and eggs. Toss together. Pour the dressing on and stir. Cover and refrigerate at least 4 hours. 10 servings (about 3/4 cup each); 260 calories per serving.

I pretty much stick to this recipe with a few variations.

The first thing I do differently is to boil the potatoes longer than directed. I boil them until they start to fall apart on the outside. I also double the eggs. Doing these two things is what makes the salad so much creamier. Note: Because the potatoes are more crumbly, it's ideal to cool them in the refrigerator overnight so they don't fall apart when cutting up.

I cut the celery and onion into pretty small pieces.

I always make a double batch. Here I have catered to my whiny children and added the celery and onion to only half of the salad. They don't care for the crunch. This double batch was made to travel, as my mother-in-law always asks me to bring it to family BBQ's. Make it pretty by putting whole slices of egg on top and sprinkling with paprika.

With warmer weather coming, it's the perfect time to try this salad. It travels well and is even better the second day!

Poppycock

Poppycock

TamiLyn’s family’s recipe

Main Ingredients:

16 cups popped popcorn

( two full batches in the hot air popper)

1 cup nuts (½ pecans, ½ almonds)

Syrup Ingredients:

1 1/3 cups sugar

1 cup butter

½ cup corn syrup

½ tsp  cream of tarter

Add after boiling:

1 tsp vanilla

½ tsp baking soda

Directions:

1) Place popped corn in clean sink.

2) Melt butter on low – will double in size when baking soda is added, so use a large pot.  Mix in sugar, corn syrup and cream of tarter. Bring to a “soft ball” on candy thermometer – 235 degrees?

3) Remove from heat and add vanilla and baking soda.

4) Pour syrup over popcorn and nuts and mix until thoroughly blended.

5) Pour out onto parchment paper and let cool.

6) Enjoy!

it is fun to color for various occasions!  think orange, pink, red, red white and blue!

Buttery Caramel Sauce

This is the super yummy recipe I used for Relief Society the other night, so many of you asked for it!    Is actually from a blog I follow called: How Does She.  Here is their link to the original posting.

 Ingredients:

3/4 cup brown sugar

3/4 cup sugar

1/2 cup corn syrup

1/3 cup butter

2/3 cup heavy cream

*Makes 2 1/2 cups

In a medium saucepan combine sugars, syrup and butter. 

Cook over medium heat, stirring occasionally, until mixture comes to a full boil, about 6-8 minutes. from heat and cool 5 minutes. Stir in heavy cream. Pour into a jar and store in refrigerator.  It will thicken when cold.

YUMMY!  A  double batch makes 3 pint jars, great for gift giving!

Asian Lettuce Wraps

I made these last night and couldn't believe how the kids gobbled them up. I think they liked making their own wrap, and the veggies were easy to eat diced up with the other ingredients. I'll definitely add it into my standard dinner rotation! I don't know if this recipe is better than any other in particular, but we really liked them. They best thing is you can adapt and add a little more or less of what you prefer.

Asian Lettuce Wraps

2 pkg (3oz) chicken-flavor ramen noodles
2 cups chopped cooked chicken
1 each red and yellow bell pepper
1/2 cup sliced green onions with tops
1 medium cucumber sliced into small pieces
2 medium carrots sliced into small pieces

2 tbsp soy sauce
2 tsp vegetable oil
1 garlic, pressed
1 half inch piece peeled fresh gingerroot, pressed (use garlic press!)
2 tsp Asian seasoning (I just added ground ginger, a little red pepper flakes, onion powder, garlic powder, and a little pepper)

lettuce leaves (about 1 head, I just used iceberg)

optional: (but yummy)
peanuts, chopped
sweet and sour sauce

Boil about 3 cups of water, add ramen (broken up) and seasoning, cook 2 minutes, stir. Drain and rinse under cold water. Place noodles, chicken, bell peppers, green onions, cucumbers, and carrots in a big bowl, mix.

Combine soy sauce, oil, garlic, ginger, and seasonings. Toss to coat chicken noodle mixture. Cover and refrigerate.

Remove full lettuce leaves and rinse well, dry.

To eat, place lettuce leaf on your plate, spoon noodle mixture on top, top with peanuts and sweet and sour sauce, wrap up in lettuce leaf like a healthy burrito!

Peach Crumb Pie

Today was such a day for pie! I tried a new peach pie recipe - and I would make it 1,000 times!! It is from the Food Network.

Ruston Peach Crumb Pie

Recipe adapted from Louisiana Real and Rustic Cookbook by Emeril Lagasse, published by William Morrow

Ingredients

• 1 1/2 cups water
• 3/4 cup (packed) light brown sugar, divided
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 3 1/4 teaspoons cinnamon
• 3/4 teaspoon nutmeg
• Pinch of black pepper
• 2 pounds peaches, peeled, pitted and cut into wedges (about 3 cups)
• 1/2 cup flour
• 1 cup ground pecan pieces
• 1/2 stick butter, cut into small pieces
• 1 unbaked 9-inch pie crust (click here for my recipe)
  
• Vanilla Ice Cream, recipe follows

Directions

Preheat the oven to 350 degrees F.

In a saucepan, combine the water, 1/2 cup brown sugar, cornstarch, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of grated nutmeg, and pepper, whisk until smooth. Place the pan over high heat and bring to a boil. Reduce the heat to medium and simmer for 2 minutes. Remove from the heat. Place the peaches in a mixing bowl and pour the syrup over the peaches. Toss well and cool for 10 minutes.

In a mixing bowl, combine the 1/4 teaspoon cinnamon, remaining nutmeg, 1/4 cup brown sugar, flour, pecans, and butter. Using your fingers, work the mixture together until it resembles a coarse crumb-like mixture.

Pour the peaches into the prepared pie shell. Sprinkle the topping over the top of the peaches. Bake for 1 hour, or until the crust is golden.

Remove the pie from the oven and cool for 15 minutes before slicing. Serve each slice, warm, with a scoop of Vanilla Ice Cream.

Mary Beth's Pie Crust aka Hotel Utah Pie Crust

This is the pie crust I always make - it comes out perfect and doesn't require a lot of fuss. You can even freeze half if you want it later.

2 1/2 cups flour
1 cup shortening
1/2 tsp. salt
1 Tablespoon vinegar (I use apple cider vinegar)
1/4 cup cold water
1 egg (beaten)

Combine shortening, salt and flour until mixture is well combined. Add remaing ingredients. Roll out between 2 pieces of Saran Wrap. Makes 2 pie crust rounds.

To make a baked fruit pie, place crust in the pie pan and prick all over with a fork. Pat it into the pan. Brush with egg wash or butter. Sprinkle the bottom with 1 TB flour and 1 TB sugar. Use the crust as desired

Crunchy Poppyseed Chicken Salad

Here's a link to a good summer salad we had the other day. I used cole slaw instead of broccoli slaw and it worked just as well.

Olive Garden Salad Dressing

Am I the last person on Earth to try a copycat recipe for the Olive Garden's Salad Dressing? If so, just disregard this recipe. It was my first try at it and I thought it was yummy! I didn't have Romano Cheese, so I just added more Parmesan Cheese.

1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt – or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice

Liz's crescent rolls

I've made these rolls five or six times now and they haven't let me down yet! They are from the Food Nanny.

Liz's crescent dinner rolls

2 Tbsp active dry yeast

1/4 cup plus 1 Tbsp warm water

1 cup milk

3 eggs

1/2 cup sugar

1/2 cup canola oil

About 5 1/2 cups flour

2 tsp salt

butter

1. In small bowl combine yeast and water. Cover and let stand for about 10 minutes.

2. Heat milk in microwave until just warm, not scalding.

3. Beat eggs, oil, and sugar together. Stir in the milk and yeast mixture. Stir in 5 cups of the flour and the salt until combined. Turn the dough onto a lightly floured surface and knead to form a moderately soft dough, still slightly sticky. (I do this all in the Kitchenaid.)

4. Cover with plastic wrap and allow to rise in a warm place until dough is sticky, 2 to 3 hours.

5. Lightly grease a 12 x 18 inch sheet pan and set aside.

6. Punch the dough down and turn onto a lightly floured surface. Pat with additional flour if necessary for handling and keep your hands floured.

7. Divide dough into thirds. Roll one section into a circle about the size of a dinner plate. With a pizza cutter, cut once down the middle, then across, then diagonally (just like a pizza) to make eight wedges. Roll up each wedge from the wide end to the point. Place the rolls point side down on the prepared pan. Repeat with remaining sections. All rolls should fit on one pan.

8. Cover with a clean dish towel and let rise until doubled in bulk, about 15 minutes.

9. Meanwhile, preheat oven to 400. Bake 5 minutes on the bottom rack, then move to middle rack and bake 5 minutes or until the rolls are light brown. Remove rolls from oven and brush tops with butter.

Red, White, and Blueberry jello salad

Thought it would be fun to share a patriotic dish. We had this tonight but I didn't get a picture beforehand. You get the idea.

Use a 9 x 13 pan

1st layer: 3 oz strawberry jello and 2 cups hot water. Pour into pan and allow to firm up in fridge.

2nd layer: Combine 2 cups sour cream and 1 cup sugar. Whip 1 cup whipping cream with 1 tsp vanilla. Dissolve 1 1/2 packets of unflavored gelatin in 1/2 cup of water and melt over low heat. Fold all 2nd layer ingredients together and pour over the first layer. Allow to firm up in fridge.

3rd layer: 3 oz raspberry jello and 1 cup hot water. Add a 16 oz can of bluberries with juice (undrained). Add 1/2 cup of cold water and 2 Tbsp lemon juice. Pour over 2nd layer and allow to firm up in fridge.