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Quote:

Originally Posted by trustme2 (Post 8450662)

I am with you on this one. tropit
For smooth creamed peas---every time
Melt 2 tablespoons of butter
Stir in 5 or 6 tablespoons of non-dairy coffee creamer
Stir in a can of peas, juice and all
Microwave 2 1/2 min, stir and microwave 2 1/2 minutes more

Oops, sorry
I forgot to stir 2T flour into the melted butter

Of all the things I have, some days my 'forgeter' works the best.

Quote:

Originally Posted by abc123xyz (Post 8449858)

When making jello I sometimes blend in whipped topping after the jello has had a chance to thicken slightly. I use less water when making the jello when I plan to do this. When out of topping I have found that vanilla ice cream makes a nice substitution. Dissolve the gelatin in a little less hot water than usual and then add several scoops of the ice cream and stir until blended. This helps the jello to cool down and congeal and tastes great. I have had many compliments on jello made this way. When I last made it i used three packages of jello with two cups of hot water and then added the ice cream. This time I used orange with vanilla ice cream but one can use red jello with strawberry or cherry nut ice cream or green jello with lime sherbet would be good. I always slack a bit on the water to be added as I like a more firm product and not one that tends to be soft and runny..

I had a friend who did the jello/ice cream thing with blue jello. He called it pureed Smurf.

Yogurt instead of sour cream.

Out of brown sugar? Just stir in a little bit of molasses into plain, old, white sugar. Dark brown sugar just needs a bit more molasses than light brown.