RECIPE FOR 4 LAYER DELIGHT RECIPES

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7-LAYER GELATIN SALAD RECIPE: HOW TO MAKE IT



7-Layer Gelatin Salad Recipe: How to Make It image

Here's an eye-catching salad that my mother makes for Christmas dinner each year. You can choose different flavors to make other color combinations for specific holidays or other gatherings. —Jan Hemness, Stockton, Missouri

Provided by Taste of Home

Categories     Lunch

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 20 servings.

Number Of Ingredients 6

4-1/2 cups boiling water, divided
7 packages (3 ounces each) assorted flavored gelatin
4-1/2 cups cold water, divided
1 can (12 ounces) evaporated milk, divided
1 carton (8 ounces) frozen whipped topping, thawed
Optional: Sliced strawberries and kiwifruit

Steps:

  • In a small bowl, add 3/4 cup boiling water to 1 gelatin package; stir 2 minutes to completely dissolve. Stir in 3/4 cup cold water. Pour into a 3-qt. trifle or glass bowl. Refrigerate until set but not firm, about 40 minutes., In a clean bowl, dissolve another gelatin package into 1/2 cup boiling water. Stir in 1/2 cup cold water and 1/2 cup milk. Spoon over the first layer. Refrigerate until set but not firm., Repeat 5 times, alternating plain and creamy gelatin layers. Refrigerate each layer until set but not firm before adding the next layer. Refrigerate, covered, overnight. Serve with whipped topping and, if desired, fruit.

Nutrition Facts : Calories 163 calories, FatContent 3g fat (3g saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 85mg sodium, CarbohydrateContent 30g carbohydrate (30g sugars, FiberContent 0 fiber), ProteinContent 4g protein.

EASY FOUR-LAYER CHOCOLATE DESSERT RECIPE: HOW TO MAKE IT



Easy Four-Layer Chocolate Dessert Recipe: How to Make It image

Out of all the easy chocolate desserts I make, these nutty, chocolaty layered treats have become my family's favorite. I make sure to whip up my mom her very own batch, since she loves this chocolate delight so much! —Kristen Stecklein, Waukesha, Wisconsin

Provided by Taste of Home

Categories     Desserts

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 15 servings.

Number Of Ingredients 10

1 cup all-purpose flour
1/2 cup cold butter
1 cup chopped walnuts, toasted, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
2 cartons (8 ounces each) frozen whipped topping, thawed, divided
2-1/2 cups 2% milk
2 packages (3.9 ounces each) instant chocolate pudding mix
1 cup semisweet chocolate chunks
Chocolate syrup

Steps:

  • Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold., Cut into bars. Just before serving, drizzle with chocolate syrup.

Nutrition Facts : Calories 434 calories, FatContent 26g fat (15g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 195mg sodium, CarbohydrateContent 46g carbohydrate (27g sugars, FiberContent 2g fiber), ProteinContent 5g protein.

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Cooking a whole lamb shoulder is the perfect way to feed a crowd at Easter. The beauty of slow-cooking big joints like this is that you end up with lots of lovely leftovers to shred up and use up in salads, burritos, pastas – you name it.
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Total Time 5 hours
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Calories 427 calories per serving
    1. Remove the lamb shoulder from the fridge and allow to come up to room temperature.
    2. Preheat the oven at 200ºC/400ºF/gas 6.
    3. Pick most of the rosemary leaves into a pestle and mortar and bash with a pinch of sea salt. Peel and add 2 cloves of garlic and bash again. Muddle in the English mustard and 2 tablespoons of olive oil.
    4. Slash the lamb all over with a sharp knife, season with black pepper, then rub the rosemary mixture all over the lamb, making sure to get into all the nooks and crannies.
    5. Peel and thickly slice the onions, then place in a large deep roasting tray with the remaining rosemary and unpeeled garlic cloves. Drizzle with the balsamic vinegar and pour in 200ml of cold water.
    6. Place the lamb shoulder on top and roast for 20 minutes.
    7. Carefully remove the tray from the oven and cover tightly with a double layer of tin foil, then return to the oven, turn the heat down to 160ºC/315ºF/gas 2½, and cook for 4 hours, or until the meat pulls easily away from the bone.
    8. Remove the shoulder to a platter, cover loosely with the foil and leave to rest.
    9. Skim the fat from the tray, pick out and discard the rosemary, and squeeze the garlic cloves out of their skins.
    10. Place the tray on the hob over a medium heat, stir in the flour and cook for 2 minutes.
    11. Add 500ml of boiling water and the wine (if using), and stir well. Bring to the boil, then reduce the heat to low and simmer for 15 minutes, or until thick and glossy.
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    13. Meanwhile peel and roughly chop the potatoes and parsnips, add them to the pan of boiling water with the carrots then cook for a further 15 minutes, or until tender.
    14. Drain in a colander and leave to steam dry. Tip back into the pan, add a lug of extra virgin olive oil, then mash with a potato masher. Season to taste.
    15. Shred up the lamb and serve up with the mash and onion gravy. Delicious served with steamed seasonal greens.
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CHOCOLATE CHIP COOKIE DELIGHT RECIPE: HOW TO MAKE IT
This is a simple chocolate delight recipe for any type of potluck occasion, and the pan always comes home empty. —Diane Windley, Grace, Idaho
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Reviews 4.7
Total Time 35 minutes
Category Desserts
Calories 365 calories per serving
  • Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9-in. baking pan. Bake at 350° until golden brown, 14-16 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust. , In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and miniature semisweet chocolate chips if desired. , Cover and refrigerate until firm, 8 hours or overnight.
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Total Time 5 hours
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Calories 427 calories per serving
    1. Remove the lamb shoulder from the fridge and allow to come up to room temperature.
    2. Preheat the oven at 200ºC/400ºF/gas 6.
    3. Pick most of the rosemary leaves into a pestle and mortar and bash with a pinch of sea salt. Peel and add 2 cloves of garlic and bash again. Muddle in the English mustard and 2 tablespoons of olive oil.
    4. Slash the lamb all over with a sharp knife, season with black pepper, then rub the rosemary mixture all over the lamb, making sure to get into all the nooks and crannies.
    5. Peel and thickly slice the onions, then place in a large deep roasting tray with the remaining rosemary and unpeeled garlic cloves. Drizzle with the balsamic vinegar and pour in 200ml of cold water.
    6. Place the lamb shoulder on top and roast for 20 minutes.
    7. Carefully remove the tray from the oven and cover tightly with a double layer of tin foil, then return to the oven, turn the heat down to 160ºC/315ºF/gas 2½, and cook for 4 hours, or until the meat pulls easily away from the bone.
    8. Remove the shoulder to a platter, cover loosely with the foil and leave to rest.
    9. Skim the fat from the tray, pick out and discard the rosemary, and squeeze the garlic cloves out of their skins.
    10. Place the tray on the hob over a medium heat, stir in the flour and cook for 2 minutes.
    11. Add 500ml of boiling water and the wine (if using), and stir well. Bring to the boil, then reduce the heat to low and simmer for 15 minutes, or until thick and glossy.
    12. To make the root veg mash, peel and roughly chop the carrots and peel 2 cloves of garlic. Place in a large pan of boiling salted water over a medium-high heat and cook for 5 minutes.
    13. Meanwhile peel and roughly chop the potatoes and parsnips, add them to the pan of boiling water with the carrots then cook for a further 15 minutes, or until tender.
    14. Drain in a colander and leave to steam dry. Tip back into the pan, add a lug of extra virgin olive oil, then mash with a potato masher. Season to taste.
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