Rainbow Jello Recipe – How To Layer Jello

Layered Jello Recipe

How to layer jello

I remember so many picnics and holidays were we would all gather and my Aunt Marion would bring her famous rainbow jello. It looked so complicated to make and very time consuming so it took years before we attempted to make it. However, once we tried it on video we realized that this was not really all that hard to do and it brought back so many nice memories of special events with my mother’s side of the family.

What we did learn and is not mentioned in our original instructions from my aunt are that you will need to cool the sour cream mixture in between layers for at least 45 minutes or until firm, so that you can pour the next jello layer. If you do not, then you will have a melted mess on your hands.  – I just made jello shots with a middle layer of white, and instead of using sour cream I used condensed sweetened milk and the clear gelatin. It makes the whole thing a lot sweeter, and for big jello salad like this it might make it too sweet.   Let us know what you think!

To see the full recipe including the video on how to make layered jello visit www.GourmetFoodGiftPeople.com and click on Cooking with Tristan in the top navigation bar!

Seafood Macaroni and Cheese – Not a Corporate Food Gift

Cooking with Tristan Seafood Macaroni and CheeseIt is really amazing how food plays such a big part in our lives. We use corporate food gifts to thank our customers sometimes with a logo and sometimes not. We start morning meetings with fresh coffee and danish or to get a large crowd to an Realtor open house or meeting, food usually plays a big part too. I have never really been a fan of cooking. It is the big clean up that I don’t really like. If I make the mess while I am attempting to cook, then I am the one to clean up and that has never appealed to me.  However, the most fun I have had in the past two years is watching my son cook, and filming his “Cooking with Tristan” cooking show.  We have spent two or three hours filming a food segment that might last less than 10 minutes.  It is the bond that has brought us together. The bloopers and the laughing are so much fun and even when I am looking through all the clips to decide which to keep and which stay on the kitchen floor these segments bring a smile to my face or a laugh out loud!  Once again, it is food that brought us together and plays a large part in our lives. I am sure that food does this for your family too.

Tristan’s latest episode “Seafood Macaroni and Cheese” is still a work in progress of his acting abilities. But that doesn’t hurt the fact that this recipe is scrumptious!  As with all recipes you need to make them your own. So add a little more cheese or a little less shrimp because ultimately you know what you like and it is fun to experiment with recipes. Give this “Cooking with Tristan” episode a try and let us know what you think by going to Tristan’s facebook page.

Holiday Eggnog Bread Pudding

Holiday Christmas Breakfast Eggnog Bread Pudding RecipeOver the Thanksgiving holiday, Kelly one of our CEShoppes team members sent out her recipe for Holiday Eggnog Bread pudding –We made it Thanksgiving morning while watching the Macy’s Thanksgiving Day Parade. It was quick and easy and soooooo delicious. Especially if you serve it warm and top it with warm maple syrup.  We are going to make it again for our Christmas morning brunch, however this time I am going to add a couple tablespoons of Brandy and top it with Cinnamon and Pumpkin Spice. –Here is the recipe:

Eggnog Bread Pudding

4 large eggs

1 qt eggnog

10 slices of cinnamon bread

Heat oven to 350º. Coat 2 qt baking dish with nonstick spray.

Whisk eggs and eggnog until blended. Cut 4 slices of bread into cubes and arrange on the bottom of the dish. Pour half of the eggnog mixture over the bread cubes. Cut remaining bread in half diagonally and arrange on top. Pour remaining eggnog mixture over all.

Bake uncovered for 55 minutes. Serve warm.

For more delicious recipes for the holiday season, visit www.GourmetFoodGiftPeople.com/Recipes

Moist Chicken Breast Dinner – Quick and Easy to Make

Moist Breaded Chicken Breasts – Quick and Easy on Cooking with TristanI don’t know about you but I am not a fan of the kitchen, so anything that tastes great and still takes very little prep time is for me. This time we shot this video in less than a half an hour. Not as many bloopers as we normally have because this is a very simple breaded chicken recipe with only 3 ingredients. You have your chicken breasts, mayonnaise and Italian breadcrumbs. That’s it, very easy. Tristan did a great job showing how this dinner was made, and even young children can make this dinner and feel real good about themselves because it is so delicious. Just a little help from mom or dad to take the chicken in and out of the oven, but other than that a 5 year old could easily make this all by their self.  You can click here for the full recipe and measurements. To see more recipes on video visit Tristan’s You Tube Channel – Please subscribe if you get a chance.

Hash Brown and Sausage Casserole Recipe – Great for Breakfast or Brunch

Hash Brown and Sausage Casserole Recipe – Great for Breakfast or BrunchThis hash brown and sausage casserole recipe is so easy to make. You can make it the night before you want to serve it, or if you have a couple of hours in the morning you can make the hash brown and sausage casserole and serve it right out of the oven.  Putting together the ingredients takes no time at all for this easy breakfast casserole. It is the baking time that will make some of you think about making it the night before. However, as we do most of our cooking shows in the late afternoon or evening, we tend to eat whatever we are making on Cooking with Tristan, for dinner. This hash brown and sausage casserole recipe was very nutritional and the boys wished we had baked two!  For the full recipe with measurements visit http://GourmetFoodGiftPeople.com/Recipes and click on the Hash Brown & Sausage Recipe.

Banana Crepes Served for Breakfast or Dessert?

Crepe RecipeSometimes you might just be looking for something a bit different to serve for either brunch with guests or as an unusual dessert. Crepes are not your average dessert faire. These Banana Crepes, also known as French Pancakes, on this week’s episode of Cooking with Tristan are an incredible dish for both breakfast/brunch and dessert. If you like banana’s this recipe is for you. The crepes are easy to make – check out Cooking with Tristan episode 100 for the basic recipe, and then follow the rest of the Banana crepe recipe for the filling and crepe topping.

Tristan made this for dinner one evening and his brothers could not get enough of these. We had to make a double batch just so they could get their dinner and dessert fix. Of course this was one of those nights where you don’t really feel like cooking a “real” dinner, so your kids talk you in to doing breakfast dinner. We added sausage to round out the meal, and of course a glass of milk. Give it a try, I guarantee you won’t be disappointed. If you like this recipe, please subscribe to Tristan’s YouTube Channel or visit us on facebook. For the complete recipe with measurements visit http://GourmetFoodGiftPeople.com/Recipes


Frozen Citrus Pie – A No-Bake Graham Cracker Crust Pie Perfect for Summer

Cooking with Tristan "No Bake Citrus Pie" The hot days of summer are straight upon us. It is blazing hot here in Florida and this Citrus pie recipe comes at the perfect time. I suggest making two or three pies, one to eat tonight and a couple more to pull out for unexpected guests or your next party or gathering. What I like about this no bake citrus pie is you can use either lemon or lime, I am pretty sure that even frozen orange juice concentrate would work for an orangey dreamsicle flavor.  Check out “Cooking with Tristan” on YouTube, to see how easy this pie is to make, and for the full recipe and measurements go to www.GourmetFoodGiftPeople.com and click on Cooking with Tristan. To make comments or suggestions for other recipes visit our facebook Page: http://Facebook.com/CookingwithTristan

Fresh Salsa Recipe a huge hit for Cinco de Mayo

Did you know that salsa is America’s favorite condiment? The word “salsa” is the Spanish word for sauce. Turn up the heat and make this Fresh Salsa Recipe from “Cooking with Tristan”. The ingredients and instructions are very simple, and it will be a huge hit at your next Mexican Fiesta. Spice it up with more garlic and jalapeno or use a little less. Take the basics and adjust them to your tastes. This recipe is a huge hit, and mixed with fresh avocados, it makes a very tasty guacamole!  For the full recipe and list of ingredients or to see more recipes visit GourmetFoodGiftPeople.com/Recipes. Tell us what you think by giving us a “Like” on Facebook.

How To Make Smoked BBQ Ribs on the Grill

How To Make Smoked BBQ RibsA couple of weeks ago Tristan learned how to make smoked BBQ ribs on the grill and in this “Cooking with Tristan” video he shows you how easy it is. We visited our friend Vickie Grigsby’s home and she walked Tristan through the steps. This was also the same time we filmed “How to Make Onion Rings with Horseradish Sauce Dip”. It was a long afternoon of good times with a good friend. – Did you know that if you marinate your baby back ribs in apple cider it is a great tenderizer? If you want to see the video visit http://youtube.com/gourmetfoodgifts, and if you need the recipe so you can follow along and find out any tips that may have been missed while filming, visit Cooking with Tristan’s – How To Make Smoked BBQ Ribs recipe.

How To Make Shrimp Scampi on Cooking with Tristan

This Shrimp Scampi Recipe with Angel Hair Pasta is absolutely delicious! We had to make it twice in one week it was so yummy. If you use wheat Angel Hair Pasta instead of just regular Angel Hair Pasta, it will be healthier. When we used the regular pasta, it turned almost doughy, the wheat version was stronger and tasted much better. Also, the first time we used pre-cooked shrimp that was frozen, and just de-peeled it. It tasted just as good as the shrimp we used  the 2nd time that was white shrimp, not pre-cooked. So whatever will make it easier for you, will work. If you have a bit more money, buying shrimp that is already peeled and devained, will save you about 15 minutes.  Give this recipe a try and let us know what you think, we would love to hear from you.