Slow Melting Freeze Pops

-
Slow Melting Freeze Pops

1 small pkg. gelatin(any flavor
1 cup sugar
1 pkg. unsweetened Kool-aid(any flavor)
4 cups water

Dissolve jello, sugar, and Kool-aid in 2 cups
boiling water. Add 2 cups cold water and pour
into ice-pop molds. Freeze. Makes 18 pops.

2" x 3" laminated
$5.00



We need to start teaching our children to cook

Location: United States

Comments

Post a Comment

Popular posts from this blog

Cheap Easy Five Soup Casserole with Hamburger

-
 2 lbs. hamburger 2 med. onions, chopped 1 can cream of celery soup 1 can cream of mushroom soup 1 can cream of chicken soup 1 cam beef barley soup 8 oz. chow mein noodles Brown hamburger and onions together. Add soups: mix well. Fold in 2/3 of the chow mein noodles. Place in large casserole or 9x13 in baking dish. Top with remaining noodles. Bake at 350' for 45 minutes.
Read more

German Fluff (One dish meal)

-
 1 1/2 lbs. ground beef 1 c. onions, chopped 1 c. celery, chopped 1 can tomato soup 1 can tomatoes 1 can peas, drained 1 can mushroom soup 2 tbsp. sugar salt and pepper Season ground beef with salt, pepper and sugar. Then, brown seasoned ground beef and onions in a big fry pan. Add rest of ingredients, simmer on low for about an hour. Serve over noodles or mashed potatoes. Very easy meal to make.
Read more

Old Fashion Creamy Scalloped Potatoes With Ham Recipe

-
Image
Delicious old Fashion Creamy Scalloped Potatoes With Ham 4 tablespoons butter 4 tablespoons flour 1 teaspoon salt 1/4 teaspoon pepper 3 cups milk 4 large potatoes, peeled and sliced thinly 4 green onion sticks, sliced 2 cups ham, diced, bite size In a saucepan, low heat, melt butter. Then stir in flour, salt and pepper, cook until smooth and starting to boil. Gradually stir in milk. Bring to a boil; and keep stirring for about 2 mins. or until thicker. Remove from heat. Grease 2 quart baking dish, layer half of potatoes, half of green onions, ham, than half of sauce. Repeat layers one more time. Cover and bake at 350' for 1 hour or until potatoes are done.
Read more