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TikTok Fruit Watermelon is a fun-to-eat TikTok Viral Dessert < Back Watermelon Jello Snack Prep Time: Cook Time: N/A Serves: 4 Level: Beginner About the Recipe TikTok Fruit Watermelon is a fun-to-eat TikTok Viral Dessert Ingredients 1 personal size watermelon strawberries, washed, tops removed and quartered blueberries, washed raspberries, washed 2 kiwifruit, peeled and cut into slices and quartered (SEE NOTE) 2 boxes, 1 oz. each, unflavored gelatin (1 box has 4 packets inside) 1 cup white sugar 2 cups water 2 cups boiling water Preparation This awesome and striking TikTok Fruit Watermelon contains loads of delicious and fresh fruits combined in a base of gelatin. The gelatin is unflavored but tastes a bit like the fruit of course, which is light and friendly to keep the real focus on the fruit. To get started on making this viral and trendy dessert recipe, make sure you have the ingredients above on hand. Fruit and Jell-O have had a long-standing relationship with each other. It goes back to pretty much every 50’s picnic and church get-together EVER. But not all fruit get along with gelatin and some float over sinks. To top it off, gelatin doesn’t actually STICK to fruit, fruit is more encased inside of it, so while making TikTok Fruit Watermelon is FUN, the realistic point of view is just to stick to a fruit salad if you need to present it. What fruit goes best in Jell-O? There are many types of fruit that can go great in a Jell-O dish. So while this TikTok Watermelon has raspberries, blueberries and strawberries, feel free to try other cut up fruits like: Try using strawberries , seedless grapes, mandarin oranges, and small bits of apple. What Fruit cannot go into a Jell-o Watermelon? As you can see in the original recipe from TikTok, it contains Kiwi. We did follow Kiwi contains a protein that makes gelatin not solidify and stick, so in the recipe card, we are leaving OUT the kiwi in hopes that the recreations will be a lot more solid. We also do not recommend pineapple or banana. Pineapple has the same situation as Kiwi and banana browns easily. Will there be left over Jell-O? Chances are if you are asking this, the answer is that you have leftover Jell-O. Because watermelon sizes vary GREATLY, it really is impossible to know how much overall product you may have at the end. It is so much better to have a little bit left than to be short. Remember to fill up the entire watermelon with gelatin. How full should the watermelon be? The watermelon should have fruit ALL THE WAY TO THE TOP to help prevent the fruit from floating. Cutting Fruit Watermelon Once the gelatin in the watermelon is COMPLETELY SET, cut into slices and serve while cold! Even if a bit of fruit falls off the slices, this TikTok recipe is fun to make, is beautiful and fresh, and kids will still be delighted and enjoy it 1. Make sure you have a place in your refrigerator for a 9×13 pan. 2. Cut the watermelon in half. Use a spoon to hollow out the inside and place the watermelon in a bowl to eat later or use for another recipe. 3. Drain the juice from the watermelon shell. 4. Add strawberries, blueberries, raspberries and kiwifruit in each watermelon half. Do this in layers. 5. Add a handful of each fruit and then begin to repeat layers. This way the items are mixed up. 6. Place the watermelon into a 9×13 pan and if necessary, tuck loosely crumpled pieces of foil around the watermelon to keep it level, or from tipping over. 7. Add gelatin, sugar and 2 cups water a large bowl with a spout. Mix well. Let stand for 5 minutes. Mix again. 8. Add 2 cups boiling water and mix until completely dissolved 9. Pour into watermelon until full. 10. Place in the refrigerator and refrigerate 4-6 hour or overnight. 11. Remove from the refrigerator and cut into slices and serve. 12. Serve uneaten watermelon slices covered in the refrigerator Notes The original TikTok Fruit Watermelon we tested had kiwi. Kiwifruit typically has a protein that prevents gelatin from setting correctly, so in the interest of helping the next person, it is removed from the ingredient list. Please substitute with unseeded halved grapes or more strawberries. Previous Next

You guys. I will be spending the next week chained to the treadmill. It was worth it though because I have a seriously delicious chocolate pudding recipe for you! Plus it only takes about 10 minutes to make! < Back Basically the BEST Chocolate Pudding (or pie filling) Prep Time: 5 min Cook Time: 5 min Serves: Level: Beginner About the Recipe Ingredients 1 cup of sugar 2 eggs 5 tablespoons white all-purpose flour (6 for pie filling) 2 tablespoons butter 1 tablespoon cornstarch (2 for pie filling) 2 teaspoons vanilla ½ teaspoon salt 2/3 cup non-instant powdered milk 3 1/2 cups of water (3 cups for pie pie filling) Preparation Bring half of the water to a boil Take the remaining half of the water and blend in a blender with the dry ingredients and the two eggs. Slowly pour the liquid mixture from the blender into the boiling water. After it comes back to a boil, cook for 1 minute stirring constantly. Stir in 1 tablespoon of butter and 1 teaspoon of vanilla. For pie filling: Chocolate: add 4 tablespoons of baking cocoa to dry ingredients. Coconut: add 1 cup shredded coconut. Can use coconut flavoring instead of vanilla. Banana Cream: use banana flavoring instead of vanilla. This recipe is yummy and soooo very easy to make, and a lot cheaper than buying it in a box or pre-made.

Heart filling, stomach satisfying, healthy, and yummy! Did I mention that it is easy? < Back 5-Bean Soup Prep Time: 5 minutes Cook Time: 10 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 1 can red kidney beans (15oz.) 1 can garbanzo beans (15oz.) 1 can navy beans (15oz.) 1 can black beans (15oz.) 1 can green beans (15 oz.) 1 pound hamburger Garlic to taste 2 quarts stewed tomatoes *You also add a can of corn, potatoes, celery, carrots, or any other veggie. Maybe some macaroni if you want. That will make it that much heartier. Preparation Cook the hamburger in a stew pot. Once the hamburger has been cooked and drained of excessive fat, add all of the five drained cans of beans and the two quarts of stewed tomatoes. Season to taste with the garlic and any other herbs or spices you like. Cumin or chili would taste good. Cook until heated through and serve hot. That’s it. So easy. So good. Serve by itself or with quick and easy Mile High Biscuits. Previous Next

Experience the joy of baking with this Gluten-Free Buckwheat Bread. It's a simple, one-ingredient recipe that yields a nourishing, dense loaf. Perfect for those on a gluten-free diet or anyone seeking a healthier bread alternative. < Back Buckwheat Bread Prep Time: 30 minutes Cook Time: 90 minutes Serves: 15 Level: Beginner About the Recipe Ingredients 500 g hulled buckwheat kernels (It is important to use HULLED NON ROASTED BUCKWHEAT. You will not get the same results with flour, unhulled, or roasted buckwheat.) 200 ml water ¼ tsp salt 2 tsp poppy and sesame seeds (optional) Preparation This 1-Ingredient Gluten-Free Buckwheat Bread recipe is an absolute game-changer! It’s incredibly delicious, and the taste of fermentation is distinct and delightful. This dense, gluten-free bread is not just tasty but also super nourishing. I highly recommend throwing a couple of slices in the toaster/oven to create the ultimate avocado toast or as a side dish for dipping into soup! Why You’ll Love This 1-Ingredient Buckwheat Bread Recipe Delicious and Dense: It’s absolutely delicious, with a dense, satisfying texture, and gets even better when toasted! Fermentation not only enhances the flavor but also increases its nutritional value, making it a dream come true for health-conscious bakers. Fermentation can improve the bioavailability of nutrients in foods. Specifically, the fermentation process can reduce levels of phytic acid, which is known to bind minerals and reduce their absorption. By breaking down phytic acid, fermentation can make minerals like iron, zinc, and magnesium more available for absorption by the body. So Easy: Although the fermentation process takes a bit of time, this recipe is very hands-off and only requires about 10 minutes of actual work. If you use the right kind of buckwheat , a high-speed blender , and follow the instructions, this simple, yeast-free bread recipe is practically foolproof. Simple Ingredients: Requires just one primary ingredient (hulled raw buckwheat kernels/groats), with some salt, water, and whatever nuts or seeds you’d like to top yours with. I love using sesame and poppy seeds for some crunch and visual appeal. Cost-effective: Good quality, nourishing, gluten-free bread can be quite expensive where we live, often costing around $15, whereas this Gluten-Free Buckwheat Bread comes in at under $3.50, even when using organic hulled buckwheat. Nutrient-rich: Buckwheat is known to be nutrient-rich, containing protein, fiber, and various vitamins and minerals. It’s a good choice for a nutritious bread ingredient and a perfect bread substitute for those on a gluten-free diet. Gluten-Free: Despite its name, buckwheat is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease. Meal-Prep: Easy to prep in advance. I usually keep half fresh, wrapped in a clean kitchen cloth, to consume in the next couple of days and slice and freeze the rest. Toast when ready to eat, and it’s as good as fresh! This way, you can toast a slice whenever you crave some delicious bread. What Are Buckwheat Groats? Buckwheat groats are the hulled seeds of the buckwheat plant. Despite their name containing the word “wheat,” buckwheat is actually gluten-free and makes for a fantastic bread ingredient. These groats are a staple in many Eastern European and Asian cuisines, known for their nutty flavor and versatile use. This Healthy Buckwheat Bread Recipe is a testament to that. Buckwheat groats are highly nutritious, offering a rich source of protein, fiber, and essential minerals like magnesium, zinc, and iron. They’re also packed with antioxidants, particularly rutin, which supports blood vessel health.Their low glycemic index makes them a great choice for those managing blood sugar levels. Plus, their high fiber content aids in digestion. Like amaranth or quinoa, these whole grain groats can be cooked like rice or oats, making them a fantastic ingredient for a variety of dishes. From traditional porridge and pilafs to modern salads and even as a rice substitute, buckwheat groats are incredibly adaptable. They’re also used in making buckwheat flour, a popular alternative for gluten-free baking. Buckwheat is found in many forms and goes by different names across the world, from hulled, unhulled, roasted, green, brown, kasha, flour… Please note that for this recipe, only hulled, non-roasted buckwheat will work. Roasted or unhulled buckwheat will NOT work, and result in a mushy texture that you won’t be able to cook. FAQ: Is this recipe gluten-free? Yes, completely gluten-free. Can I use a substitute for buckwheat? This recipe only works with HULLED NON-ROASTED buckwheat groats. Can I use buckwheat flour? Unfortunately, it won’t work. How long does this bread last? Stays fresh for up to 3 days in a sealed container, or wrapped in a kitchen cloth. Can I freeze this bread? Yes, slice and freeze for up to a month. Is this bread vegan? Yes, it’s 100% plant-based and dairy-free. Can I use other ingredients in this bread? While the base recipe only requires one ingredient and cannot be swapped, you can certainly add other ingredients to customize the bread to your liking. Consider adding seeds, nuts, dried fruits such as dates, or spices for additional flavor and texture. I love a mix of black olives (pitted!), rosemary, and walnuts! Just remember to add these extras after the fermentation process and before baking. Feel free to experiment with these additional ingredients to achieve your desired balance of flavor and texture. Can I skip the salt? You can, it will still work, but I find it provides a much-needed touch. Does the dough rise after fermentation? Barely – it’s quite different from yeast fermentation. Don’t worry if it looks like your dough hasn’t risen much – it will still work. How long should I ferment the bread? This depends on your location and current temperature. For colder climates, ferment for up to 24 hours. For warm/summer climates, I’d recommend starting with 12 hours. We have tested this recipe in both summer and winter in Sydney Australia, which remains a pretty temperate climate. Depending on where you are in the world there might be a little bit of experimenting to figure out the perfect timing, but I promise it’s well worth it! Some people from our IG community in more exotic locations with hotter and more humid climates have reported good results with as little as 6 hours of fermentation. If it’s very hot, you might want to soak the buckwheat in the fridge for 6 hours only. I’ve left my buckwheat to soak for more than 7 hours. What should I do? If that’s the case, I would recommend rinsing the buckwheat as it might develop a bit of a smell otherwise. It’s still fine to consume. We recommend not to rinse in our recipe, as when we tested it, we got a slightly nicer texture once baked, but it still worked when rinsed. Should I soak the buckwheat in the fridge or on the counter? They are fine to leave on the counter. However, if it’s too hot or humid where you are, you can place them in the fridge. Leave out of the fridge for the fermentation part. I want to slice my bread straight away from the oven! Do I have to let it cool down? I don’t blame you; I’ve done it a few times! If you slice it before it cools down it will just have a more mushy texture, but still taste delicious. There is a smell to my bread. Is that normal? Yes, fermentation does have a specific smell, which will be reduced when baking. Alternatively, the buckwheat might have been soaked too long. Instructions: Rinse the 500 g of hulled buckwheat kernels under cold water until the water runs clear. This ensures that any dust or impurities are removed. Transfer the rinsed buckwheat to a large bowl. Cover the kernels with cold water, ensuring they are fully submerged. Cover the bowl with a clean cloth and let it sit for 6 to 7 hours. Once soaked, drain (do not rinse) and transfer to a blender with 200ml water and salt. Blend, starting at low speed and slowly increasing, until you get a very smooth texture, without any pieces left. Pour the blended buckwheat mixture back into the bowl. Cover it again and let it sit at room temperature for 12 to 24 hours (please see notes to determine how long you should ferment it). When you're ready to bake, preheat your oven to 350 °F. While the oven is heating, prepare a loaf pan by lining it with baking paper. Pour the fermented buckwheat dough into the prepared loaf pan. If you'd like, sprinkle the top with 2 tsp of poppy and sesame seeds. Bake the bread in the preheated oven for 90 minutes. The bread should be golden brown and firm to the touch. Allow the bread to cool down before slicing. This makes it easier to cut and improves the texture. Now, enjoy your homemade, healthy buckwheat bread! Previous Next

Rhubarb and Strawberry season comes and goes in the blink of the eye. In theory, it's in season from April to June, but depending on where you are, it can be much shorter. Moral of the story: When you see rhubarb, BUY IT. Then immediately make this jam! This is BY FAR my favorite jam in the entire world!! (I am not even kidding!) < Back Rhubarb and Strawberry Jam Prep Time: 10 minutes Cook Time: 1 hr 34 mins (total time) Serves: Level: beginner About the Recipe Ingredients 2 lb. rhubarb, trimmed and cut into 1/2" pieces (about 7 c.) 2 lb. strawberry, cut up or not either way works (about 7 c.) 2 1/4 c. granulated sugar 1/4 tsp. kosher salt 1 tbsp. fresh lemon juice Preparation Step1 In a large saucepan over medium-high heat, combine rhubarb, strawberries, sugar, Sure-Jell or Cleargel and salt. Cook, stirring, until rhubarb releases juices and mixture comes to a boil, about 8 minutes. Start heating up your water bath pot, so it is boiling by the time your jars are ready. Step 2 Cook over medium heat, stirring often, until foam subsides and jam is thick, 15 to 18 minutes. Keep a close eye because it will boil over and make a complete mess! Stir in lemon juice, transfer to clean glass jars Step 3 Put lids in boiling water for 5 min to warm up the rubber. Wipe the rim of jars with vinegar or rubber alcohol, add warmed lids and add rings to finger tight. Process jars in a steam canner or hot water bath canner for 15 minutes, increase time based on your altitude. Step 4 Remove jars careful because they are not sealed yet. Cool to room temperature for 24 hours. After 24 hours remove the rings (you really do not want to store your bottled food with the rings on), take a picture of what you accomplised, then put them in storage. *** Side note I like my jam smooth, so I alway blend it with a stick blender FUN FACT/TIP! I have been buying Rhubarb as often as I see it, then I cut it up, put it in ziploc bags 7 to 8 cups at a time. Then I put them in the freezer for later to avoid anything from going bad, I just put any fruit or vegetable in the freezer until I am ready to bottle or freeze dry them! Previous Next

Quick, easy, and healthy kid-pleaser < Back Farmhouse BBQ Muffins Prep Time: 15 minutes Cook Time: 20 minutes Serves: 10 Level: Beginner About the Recipe Ingredients 1 tube (10 ounces) refrigerated buttermilk biscuits 1 pound ground beef ½ medium onion, diced ½ cup ketchup 3 tablespoons brown sugar 1 tablespoon cider vinegar ½ teaspoon chili powder 1 cup shredded cheddar cheese Preparation Separate out the biscuits, flatten into 5-inch circles and press into the bottom, and up the sides, of a greased muffin pan and set aside. Brown hamburger with diced onion. Salt and pepper to taste. Drain on a paper towel. In a small mixing bowl, combine ketchup, brown sugar, vinegar and chili powder. Stir until smooth. Add to meat and mix well. Divide the meat mixture among the biscuit-lined muffin cups, sprinkle with cheese. Bake for 18-20 minutes at 375°F, or until golden brown. Cool 5 minutes before removing from the tin and serving. Alternative suggestion Use homemade baking powder or buttermilk biscuits. Use favorite prepared BBQ sauce in place of the ketchup mixture. Use left-over shredded roast for the meat. Previous Next

Helpful food measurements of what you will actually need beforehand to get the accurate measurements that you want after. < Back Before and After Measurement Helpful food measurements of what you will actually need beforehand to get the accurate measurements that you want after. Before and After Measurements .pdf Download PDF • 56KB Power in Numbers Programs Locations Volunteers Project Gallery Previous Next

Such a fun drink to say, “Horchata!” And even more fun to drink! < Back Horchata Prep Time: 30 minutes Cook Time: 8+ hours soaking time Serves: 6 Level: Beginner About the Recipe Ingredients 1 cup uncooked long-grain rice 5 cups warm water 2 cinnamon sticks ½ cup sliced almonds (optional) 1 cup of milk 2 teaspoons vanilla 1/3 cup granulated sugar (to taste) Ice cubes Preparation Rinse rice under cold running water until the water runs clear. Add the rinsed rice, almonds, cinnamon sticks, and 3 cups of water to a container. Cover and refrigerate for at least 8 hours, or up to 24 hours. Put the soaked ingredients into a blender and add the last 2 cups of water. Blend on high until completely smooth. Strain to remove pulp. When completely smooth, pour into a large pitcher and add the milk, sugar, and vanilla extract. Stir until the sugar has completely dissolved. Serve over ice. Previous Next

Easy sides to complete your meal! Side Dishes Beginner Baked Rice Pudding This baked rice pudding is warm, comforting, and makes for the perfect breakfast or dessert. Beginner Slow Cooker Fruit Compote I use canned goods and my slow cooker to whip up an old-fashioned treat that’s loaded with sweet fruits. It makes a cozy dessert or even a change-of-pace side dish for large parties. Beginner Cheesecake Fruit Dip This can be used as a fruit dip or delicious pudding Beginner Duchess Potatoes Duchess Potatoes are a fancy piped potato side dish that must make an appearance at your next dinner party. Rich, creamy, and cheesy with just a subtle crisp, these elegant baked mashed potatoes are unlike anything else! Beginner Homemade Hummus Homemade hummus is worth the effort! So yummy, so healthy, and best of all, so DELICIOUS! Beginner Papas Rellenas (cuban potato meatballs) Papas Rellenas are a traditional Cuban snack. The fried mashed potato balls are filled with ground beef and other fillings for a delicious appetizer or main dish. It’s easy to adjust these to your liking – no two recipes are exactly the same! Beginner Cheese Fondue Yummy! Creamy! And a fun family dish! Beginner Fruity Fluff Church Salad Delicious, delightful, easy to make, and a real crowd pleaser! Beginner Pork Cabbage Dumplings This Pork Cabbage Dumpling Recipe Is Amazing!! Beginner Easy Cheesy Pull Apart Garlic Bread This cheesy pull apart garlic bread is easy to make with store-bought bread dough and flavored with lots of fresh herbs and garlic. Beginner Fried Pickle Dip Try this creamy Fried Pickle Dip with a crunchy twist! Perfect for parties, ready in 15 mins. Your new favorite tangy, delicious snack! Beginner Guacamole This guacamole recipe gets a tasty kick from cayenne and cilantro. You can serve it smooth or chunky depending on your tastes.

Have you ever wondered how cooking temperatures were measured before thermostats? Now you know. < Back Cooking Temperature Tips Have you ever wondered how cooking temperatures were measured before thermostats? Now you know. Power in Numbers Programs Locations Volunteers Project Gallery Previous Next

The melt in your mouth part of Homemade Caramel Corn is really true, you know. It’s hard to get the perfect taste to caramel corn because all people like it different ways. But for our family? We’ve found it. This recipe is perfect for us, with sweet caramel and just a hint of saltiness < Back Caramel Corn Prep Time: 10 Minutes Cook Time: 1 hour Serves: 10 Level: Beginner Ingredients 12 to 14 cups popped popcorn ¾ cup packed brown sugar ½ cup butter or margarine ¼ cup light corn syrup ½ teaspoon salt ½ teaspoon baking soda Preparation Divide popcorn between two un-greased 9×13 pans. Cook brown sugar, butter, corn syrup and salt over medium heat, stirring occasionally until bubbly around the edges. Continue cooking 5 more minutes and the remove from heat. Stir in baking soda until it goes all foamy (FYI –use one of your larger saucepans or you’ll have a mess on your hands – this is from experience). Pour over popcorn and stir until coated. For crunchier corn, bake uncovered in a 200-degree oven for 1 hour, stirring every 15 minutes. I have never had the patience to do that and so we have just always eaten it sticky and gooey and yummy! Happy food storage eating! Previous Next

Okay, so it is actually three ingredients by the time you add the flavoring, but still, it couldn’t get easier and faster if you tried! So creamy, so yummy, and it is quick! < Back Two Ingredient Ice Cream Prep Time: 10 minutes Cook Time: 3-5 hours freezing time Serves: 10 Level: Beginner Ingredients 2 cups heavy whipping cream 1 14 oz. can sweetened condensed milk Flavoring to taste (vanilla, chocolate, strawberry, etc.) Preparation Mix whipping cream until it starts to get frothy. Add the entire can of sweetened condensed milk to whipping cream. Mix together until soft peaks form. Stir in flavors to taste at this point. Some suggestions are: 1 teaspoon vanilla ½-1 cup strawberries or strawberry jam or syrup Chocolate syrup to taste 1 teaspoon black walnut flavoring and a ½ cup crushed walnuts ½ cup cut up maraschino cherries and juice to taste Mint flavoring to taste with mini-chocolate chips (as many as you want) And the list could go on and on. Crushed Butterfingers and cut up Snickers are really good too. Put in a covered container and let freeze for about 3 to 5 hours. If you freeze for 3-5 hours the ice cream will be easy to serve. If you freeze for a longer period of time, this recipe tends to get very hard. Once you have initially served the ice cream, and if there is any leftover, put it into individual serving ice cream molds and freeze it. This is a perfect way to serve it later and you can even dip it in chocolate to make it that much better. This is definitely a family favorite. Previous Next