Watermelon Fizz

I follow this author. Here name is Jacki Delecki and she can be found at www.JackiDelecki.com . The recipe and photo(s) are from her newsletter. The recipe is below.

Watermelon Fizz

5 cups watermelon, seeded and cubed

Honey to taste

Juice of one lemon or lime

2 cups sparkling water

Fresh mint to garnish

Process the first three ingredients in a blender until smooth. Strain.

Pour over ice, distributing evenly.

Top with sparkling water.

Garnish with mint.



All-American Flag Jello Mold



  1. 1 qt. (4 cups) boiling water, divided.

  2. 2 pkg. (3 oz. each) JELL-O Berry Blue Flavor Gelatin.

  3. 2 pkg  (3 oz. each) JELL-O Gelatin, any red flavor.

  4. 3 cups cold water, divided.

  5. 1 pkg. (3 oz.) Jell-O Lemon Flavor Gelatin.

  6. 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed.

Let’s make It:

  1. Add 1-1/2 cups boiling water to blue gelatin mix in medium bowl; stir 2 minutes until completely dissolved. Repeat in separate bowl with red gelatin. Stir 1-1/2 cups cold water into gelatin in each bowl.

  2. Spray 10-cup flag mold with cooking spray; place on baking sheet. Pour Red gelatin into mold. Refrigerate 45 minutes until set but not firm. Meanwhile, refrigerate blue gelatin 45 minutes. After 20 minutes, dissolve lemon gelatin in boiling water in separate bowl. Refrigerate 25 minutes or until slightly thickened.

  3. Whisk COOL WHIP into lemon gelatin; spread over red gelatin layer in mold. Refrigerate 10 minutes or until set but not firm. Cover with blue gelatin. Refrigerate 4 hours or until firm. Unmold. 

Kitchen Tips

Tip 1 for substitute: 

Prepare using COOL WHIP LITE Whipped topping.

Tip 2 for substitute – How to make a Flag without the flag mold:

Prepare as directed, using 13 x 9-inch pan. Decorate with additional COOL WHIP and fruit (such as blueberries and strawberries) to resemble a flag.

Tip 3 – How to unmold:

Dip mold in warm water for about 15 seconds. Gently pull gelatin from around the edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate. Holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.

Tip 4 – To substitute:

Substitute 1 (6 oz.) package JELL-O Gelatin for the 2 (3 oz.) packages.


Calories                          110

                                   % Daily Value

Total Fat 2 g                                 3%  

Saturated Fat 2 g                       10%

Trans Fat 0 g                                       

Cholesterol 0 mg                               

Sodium 90 mg                               4%

Total Carbohydrates 21 g           8%

Dietary Fibers 0 g                               

Sugars 20 g                                     40%

Protein 2 g                                         4%


Vitamin A & Vitamin C                   0%

Calcium & Iron                                  0%

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe from All-American Flag JELLO MOLD (by Kraft/Heinz) .




Hot Cocoa Poke Cake

I follow this author, Cambria Hebert and they put in yummy recipes in their newsletter. Sometimes healthy sometimes  not but either way they look yummy. This weeks recipe is a Dessert called Hot Cocoa Poke Cake and the recipe is from Cambria Hebert of Cambria Hebert Books. Recipe is below.


1 box of chocolate cake mix (you can use gluten free).

2 cups of marshmallow cream.

2 TBSP of water.

2 cups of heavy whipping cream.

3 packets of hot cocoa mix.

marshmallows for topping.

chocolate chips for topping.

hard shell ice cream topping or chocolate syrup.


Make cake according to box directions, baking in a 9 x 13 glass baking dish. When cake comes out of the oven cool for a few minutes, then poke holes in the cake with a wooden spoon (or anything that will make large holes).

Place 2 cups of marshmallow cream into a microwave safe bowl. Add 2 tablespoons of water. Microwave the marshmallow cream and water for about 20 seconds. Stir it together and then pour the cream over the top of the cake, making sure the cream fills the holes. Set cake aside.

With a mixer, place 2 cups of heavy cream into a bowl (make sure its large enough to whip the cream). Add in 3 packets of hot cocoa mix (you can use the kind with or without the mini marshmallows, it doesn’t matter). 

Whip the cream and cocoa mix until the cream forms stiff peaks.

Spread the whipped cream over the cake, covering the top.

Sprinkle the top with mini marshmallows, chocolate chips and drizzle and drizzle with the hard shell ice cream topping.

Refrigerate cake – eat and joy!



Family Homemade Ice Cream Recipe


This recipe for Homemade Ice Cream is not only tested and tried but this recipe has also made its rounds through the family. You see my Family Homemade Ice Cream Recipe was passed down from Great Grandmother to my mother and you guessed it, I got the recipe from my mother. Now onto the recipe.

Homemade Ice Cream Recipe For 6 Quart Ice Cream Freezer 


1.) 4 Eggs.

2.) 2 1/2 cups White Sugar.

3.) 1 can of Evaporated Milk.

4.) 4 tablespoons of Vanilla.


1.) Beat 4 Eggs then add the Sugar slowly while beating it.

2.) Now add the Evaporated Milk and the 4 tablespoons of Vanilla.

3.) Pour all of this into the ice cream container then fill the container 3/4 full of Regular Milk. Put container into the ice cream freezer and surround it with ice and plug freezer in. Can use hand crank ice cream freezer to make the Homemade ice cream too.

4.) ENJOY!!

Baker’s Note

If you don’t have a Ice Cream Freezer/Container you can usually find one at Amazon.com, Walmart or another shopping store/mall that might have one.



Original Ranch Meatballs (Keto Friendly!) & Ranch Buffalo Wings


With the Superbowl approaching I thought it would be fun to do a couple of recipes for game day or anytime. I found my recipe on Hidden Valley Recipes|Game Day Recipe Ideas. The website is Hidden Valley Recipes| Game Day Recipe Ideas. The Particular Recipe I’m doing its link is: Original Ranch Meatballs (Keto Friendly!). Below are the recipes.

Prep: 25 MIN|                     Cook: 15 MIN|                                   Total: 40 MIN


Ingredients (4)                                    

1/2 cup beef broth

2 teaspoons Hidden Valley Ranch  Seasoning

1 pound ground beef

2 tablespoons butter or margarine

Step 1

Combine ground beef and dressing mix. Shape mixture into 24 meatballs. Melt butter in a skillet; brown meatballs on all sides. Add broth; and simmer 10 – 15 minutes or until cooked through. Serve warm with toothpicks. 

Step 2


* Recipe only gluten free when made with all gluten free ingredients. Read labels of all packaged ingredients to determine whether they contain   gluten. 


Prep: 5 MIN|                                            Cook: 40 MIN|                 Total: 45 MIN

Ingredients (8)

1/2 cup butter or margarine, melted

1/2 teaspoon paprika

1/4 cup hot pepper sauce

1 1-oz packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix

24 chicken wing or drumettes

3 tablespoons vinegar

celery sticks

1 cup Hidden Valley Original Ranch Dressing

Step 1

Preheat oven to 350 degrees F.

Step 2

In a small bowl, whisk together butter, hot sauce and vinegar. Dip drumettes in butter mixture; arrange in single layer in large baking pan. Sprinkle with Hidden Valley Original Ranch Salad Dressing & Seasoning Mix. Bake until chicken is browned and an internal temperature of 165 degrees F has been reached, about 30 to 40 minutes. Sprinkle with paprika and your buffalo wings or hot wings are ready.

Step 3

Serve with Hidden Valley Original Ranch Dressing and celery sticks.

Step 4