Chocolate Quivers Or Chocolate Finger Jello Recipes

Steps:

• 1. COMBINE milk, Nesquik and gelatin in small saucepan. Bring to a boil over medium-high heat, stirring frequently. Pour into 8-inch-square baking dish. Cool to room temperature. Then cover with plastic wrap. REFRIGERATE for 3 hours or until firm. Cut in squares or cut out shapes using cookie cutters. HAVE FUN! Bring out the cake decorations - whipped cream, sprinkles, gels and toppings - and let your kids decorate their own Quivers.

Steps:

• 1. In an electric blender: Blend together cold water and gelatin for 1 minute on low speed. Let stand 5-7 minutes. Add boiling water. Add Sugar. Blend 2 minutes on low speed (longer if gelatin isn't all dissolved).
• 2. Blending on low speed, slowly add in the chocolate chips, blend until creamy.
• 3. Pour creamy mixture into a square pan. Refrigerate 2 hours or until firm. You can use cookie cutter to cut desired shapes, or just cut into squares. Serve.

Steps:

• Prepare the cake mix according to manufacturers directions. Pour the batter into a greased 9 by 12-inch cake pan and bake according to package instructions. Remove the cake from the oven and refrigerate for 30 minutes.
• With an electric mixer in a large bowl, beat the butter on medium speed for 5 minutes, then add the sugar, chocolate and vanilla extract. Continue to mix for 2 to 3 minutes, stopping during the mixing to scrape down the sides of the bowl. Remove the cake from the oven and apply the chocolate mixture to the top of the cake with a spatula. It should be 1/2 to 3/4-inch thick. Return the cake to the refrigerator and allow the topping to set. Remove the cake from the pan with spatula and cut into 3 by 1-inch fingers with a sharp knife. Arrange on a serving tray and dust with powdered sugar.

Steps:

• Sterilize 8 (1/2 pint) jars in boiling water for at least 5 minutes, and have new lids ready.
• Place the quinces in a large pot, and pour in water. Bring to a boil, then reduce heat to low, and simmer, covered, for 15 minutes. Strain off 4 cups of the juice. Mix juice with sugar and lemon juice in a heavy pot, and bring to a boil over high heat, stirring constantly. Stir in pectin, and return to a boil. Boil for 1 full minute, stirring constantly. Remove from heat and skim off foam. Ladle into hot sterile jars, and process for 10 minutes in a hot water bath to seal. Refrigerate jelly after opening.
• Store sealed jars in a cool dark place. Refrigerate jelly after opening.