HOLIDAY RIBBON GELATIN
Layers of red and green make this festive salad a favorite during the Christmas season. Kids are sure to find it fun to eat, and adults will enjoy the combination of sweet-tart flavors. -Jenny Hughson, Mitchell, Nebraska
Provided by Taste of Home
Time 40m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water; stir. Pour into a 13-in. x 9-in. dish; refrigerate until firm but not set, about 1 hour., In a large bowl, dissolve lemon gelatin in 1 cup boiling water. Stir in marshmallows until melted. Cool for 20 minutes. In a small bowl, beat cream cheese and mayonnaise until smooth. Gradually beat in lemon gelatin. Stir in pineapple. Carefully spoon over the lime layer. Chill until firm but not set. , Dissolve cherry gelatin in 2 cups boiling water. Add remaining cold water; stir. Spoon over the lemon layer. Refrigerate entire gelatin salad overnight. Cut into squares to serve.
Nutrition Facts : Calories 236 calories, Fat 17g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 164mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein.
GREEN GODDESS BOWL
This bowl isn't just a green goddess bowl because of the name of the dressing -- it also makes you feel like a goddess after eating it! Use whatever herbs and veggies you have available in every shade of green. Cilantro or dill can be substituted for basil. Swap out the lemons with limes or use sour cream instead of yogurt... the possibilities are endless!
Provided by Gabriela Rodiles
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 425 degrees F.
- For the dressing: Add the basil, yogurt, chives, parsley, lemon juice, lemon zest, scallion whites, jalapeno, garlic and 3/4 teaspoon salt to a mini food processor. Pulse until roughly combined (about 10 times), scraping down the sides halfway through. With the motor running, drizzle in the oil until the dressing is smooth and creamy, scraping down the sides occasionally. Transfer the dressing to a small bowl, cover with plastic wrap and keep refrigerated until ready to serve.
- For the toppings: Toss the broccoli florets, oil and 1/4 teaspoon salt on a baking sheet. Bake until some parts are charred but still bright green, about 10 minutes. Set aside to cool, about 10 minutes.
- Bring a medium pot of salted water to a boil. (This pot will be used to cook the snap peas, asparagus and noodles.) Prepare a large bowl of ice water.
- Add the snap peas to the pot of boiling water and cook until crisp but still bright green, about 30 seconds. Remove with a slotted spoon and plunge them into the bowl of ice water. Drain when fully cooled, about 1 minute.
- Add the asparagus to the pot of boiling water and cook until crisp but still bright green, about 1 minute. Remove with a slotted spoon and plunge them into the bowl of ice water. Drain when fully cooled, about 1 minute.
- Cook the rice noodles per package instructions. Rinse with cold water and drain well. Transfer to a medium bowl and toss with 1/4 cup of the green goddess dressing.
- To serve, divide the noodles between bowls. Top with the broccoli, snap peas, asparagus, cucumber, scallion greens and sliced avocado. Generously drizzle the remaining green goddess dressing all over and serve
RED & GREEN HOLIDAY BOWL
Here's a layered, fruit-filled JELL-O dessert that doesn't require a mold. It's just as dramatic looking, and just as delicious.
Provided by My Food and Family
Categories Recipes
Number Of Ingredients 9
Steps:
- Stir 2 cups boiling water to each flavor gelatin mix in separate medium bowl; stir 2 min. until completely dissolved. Stir 1 cup cold water into gelatin in each bowl. Refrigerate lime gelatin 1-1/2 hours or until thickened. Let cherry gelatin stand at room temperature.
- Stir pineapple into thickened lime gelatin. Pour into 4- to 5-qt. glass bowl. Refrigerate 30 min. or until gelatin is set but not firm (gelatin should stick to finger when touched and should mound).
- Beat cream cheese and sugar with whisk or mixer until well blended. Stir in 2 cups COOL WHIP. Spoon over lime gelatin layer in bowl; refrigerate. Meanwhile, refrigerate cherry gelatin 1-1/2 hours or until thickened.
- Add oranges to cherry gelatin; spoon over cream cheese layer. Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
RED AND GREEN HOLIDAY MOLD
It's a holiday classic for a reason! Add a little wobble to your holiday table with layers of red and green JELL-O Gelatin.
Provided by My Food and Family
Categories Home
Time 5h25m
Yield Makes 10 servings, 1/2 cup each.
Number Of Ingredients 6
Steps:
- Add 1-1/2 cups boiling water to red gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Reserve 1-1/2 cups gelatin; let stand at room temperature. Pour remaining gelatin into 5-cup mold sprayed with cooking spray. Refrigerate 45 min. or until set but not firm.
- Stir remaining boiling water into lime gelatin mix in medium bowl 2 min. until completely dissolved. Add ice cream; stir until completely melted. Spoon over gelatin layer in mold. Refrigerate 20 min. or until gelatin is set but not firm.
- Spoon reserved red gelatin over creamy layer in mold. Refrigerate 4 hours or until firm. Unmold. Top with COOL WHIP.
Nutrition Facts : Calories 140, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 135 mg, Carbohydrate 27 g, Fiber 0 g, Sugar 26 g, Protein 2 g
RED & GREEN PINWHEELS
My mom used to make these cookies every Christmas, and I still love them. They are so colorful. You can use different food coloring for different seasons.-Jill Heatwole, Pittsville, Maryland
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Cream butter and sugars until light and fluffy; beat in egg and extract. In another bowl, whisk together flour, baking powder, salt and baking soda; gradually add to creamed mixture, blending well. , Divide dough in half. Tint one portion red and the other green. Divide portions in half, for 4 portions altogether. Roll out each portion between sheets of waxed paper into a 9x6-in. rectangle. Refrigerate 15 minutes. , Remove waxed paper. Place one green rectangle on a red rectangle. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic. Repeat. Refrigerate until firm, about 1 hour., Unwrap and cut crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until set, 7-9 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 36 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 36mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
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