As Halloween approaches, it’s time to indulge in some delightfully eerie treats that are sure to send shivers down your spine.

This year, we’re taking a classic party favorite, gelatin, and turning it into a spine-chilling masterpiece using a brain-shaped jello mold. Get ready to embark on a culinary adventure that will leave your guests screaming for more.

Whether you’re hosting a haunted house party or just celebrating with close friends and family, this spooky jello mold creation is bound to leave a lasting impression. The best part? It tastes as good as it looks!

What is a Jelly Mold?

A jelly mold, also known as a gelatin mold or jello mold, is a kitchen utensil used to shape and set gelatin desserts, like Jello or other flavored gelatin mixtures, into various decorative shapes.

These molds can be made from various materials, including plastic, glass, metal, or silicone, and they come in an array of shapes and sizes, ranging from simple rounds to intricate designs.

How to make a Halloween Jello

INGREDIENTS:

• 1 envelope of grape flavored gelatin (or you can substitute with an envelope of black gelatin with red fruit flavor if you can find it)
• 1 dropper of liquid black vegetable dye
• 1 can evaporated milk (Carnation)
• 1 can of condensed milk (dairy)
• 1 can of half cream (Nestle) you can replace it with sour cream
• 1 stick of Cream Cheese (Philadelphia)
• 1 splash of vanilla
• 1 cup cold cow’s milk
• 4 envelopes of gelatin
• 3 cups of water
• 1 splash of cooking oil
• Jelly mold

PREPARATION:

1. We start by hydrating the gelatin. We place the gelatin envelopes in the shape of a rain in the cup of cold milk, stir well so that it dissolves a little and let it rest for 15 minutes. (it should look gelled “curdled”).

2. After 15 min. and the gelatin is already hydrated, we add the 3 milks, the condensed milk, the evaporated milk, the half cream or sour cream (if you can’t find half cream), the cream cheese stick, the splash of vanilla and we blend well

3. While the ingredients are blending, place the hydrated gelatin in the microwave for 30 seconds. Once melted, add it to the blender while still moving to integrate it well into the mixture and prevent lumps from forming.

4. Grease a jelly or donut mold with a splash of oil, making sure that all sides are well greased. But without excess.

5. Pour the 3 milk mixture into the previously greased mold and refrigerate for 2 hours.

6. Once the 2 hours have passed, we heat a cup of water, once it is very hot, pour in the grape gelatin envelope and stir well so that the gelatin dissolves well.

7. When the gelatin has dissolved well, pour in the remaining 2 cups of cold water and stir well,

8. One the gelatin has dissolved, add a few drops of black liquid vegetable coloring, do this until you obtain the desired color. (if you find the envelope of black gelatin already prepared, skip this step)

9. Once you have the desired color, let it cool a little so that the gelatin that is already set does not melt.

10. Take the milk gelatin out of the refrigerator and with very clean hands begin to remove the edges of the mold. Use a spatula and insert it into one edge to ensure that the gelatin is perfectly separated from the edges of the mold.

11. Insert the spatula on the side of the mold so that a small hole is formed and begin to pour the black gelatin there little by little, remember that it must already be cold so that it does not melt the milk gelatin.

12. Insert the spatula along all the edges so that the black gelatin penetrates well and the milk gelatin begins to float, as if it were a kind of float, with the milk gelatin in the center and the black gelatin covering the white gelatin. .

13. Once the 2 gelatins have been incorporated, refrigerate for a minimum of 5 hours, if possible let it set overnight.

14. After 4 hours or overnight, and the gelatin is completely set, with your very clean hands, peel off the edges of the mold and disassemble it on an extended plate and decorate as you wish.

15. Cut into slices, serve and enjoy.

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Halloween Jello

 Learn how to make a spooky Halloween Jello that everyone will love! This recipe uses a jelly mold to perfect the art of a scary side dish. Using geletain and other deicious ingredients such as cream cheese, condensed and evaportaed milk and Nestle half cream you can guarnatee it is going to be good!

Course Dessert

Cuisine American

Keyword jello

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Servings 8 people

Author Charbel Barker

Ingredients

• 1 envelope of grape flavored gelatin or you can substitute with an envelope of black gelatin with red fruit flavor if you can find it
• 1 dropper of liquid black vegetable dye
• 1 can evaporated milk Carnation
• 1 can of condensed milk dairy
• 1 can of half cream Nestle you can replace it with sour cream
• 1 stick of Cream Cheese Philadelphia
• 1 splash of vanilla
• 1 cup cold cow’s milk
• 4 envelopes of gelatin
• 3 cups of water
• 1 splash of cooking oil
• Jelly mold

Instructions

• We start by hydrating the gelatin. We place the gelatin envelopes in the shape of a rain in the cup of cold milk, stir well so that it dissolves a little and let it rest for 15 minutes. (it should look gelled “curdled”).
• After 15 min. and the gelatin is already hydrated, we add the 3 milks, the condensed milk, the evaporated milk, the half cream or sour cream (if you can't find half cream), the cream cheese stick, the splash of vanilla and we blend well
• While the ingredients are blending, place the hydrated gelatin in the microwave for 30 seconds. Once melted, add it to the blender while still moving to integrate it well into the mixture and prevent lumps from forming.
• Grease a jelly or donut mold with a splash of oil, making sure that all sides are well greased. But without excess.
• Pour the 3 milk mixture into the previously greased mold and refrigerate for 2 hours.
• Once the 2 hours have passed, we heat a cup of water, once it is very hot, pour in the grape gelatin envelope and stir well so that the gelatin dissolves well.
• When the gelatin has dissolved well, pour in the remaining 2 cups of cold water and stir well,
• Once the gelatin has dissolved, add a few drops of black liquid vegetable coloring, do this until you obtain the desired color. (if you find the envelope of black gelatin already prepared, skip this step)
• Once you have the desired color, let it cool a little so that the gelatin that is already set does not melt.
• Take the milk gelatin out of the refrigerator and with very clean hands begin to remove the edges of the mold. Use a spatula and insert it into one edge to ensure that the gelatin is perfectly separated from the edges of the mold.
• Insert the spatula on the side of the mold so that a small hole is formed and begin to pour the black gelatin there little by little, remember that it must already be cold so that it does not melt the milk gelatin.
• Insert the spatula along all the edges so that the black gelatin penetrates well and the milk gelatin begins to float, as if it were a kind of float, with the milk gelatin in the center and the black gelatin covering the white gelatin. .
• Once the 2 gelatins have been incorporated, refrigerate for a minimum of 5 hours, if possible let it set overnight.
• After 4 hours or overnight, and the gelatin is completely set, with your very clean hands, peel off the edges of the mold and disassemble it on an extended plate and decorate as you wish.
• Cut into slices, serve and enjoy.

Nutrition

Serving: 8g

There you have it – a spine-chilling Halloween jello dessert that’s sure to be the star of your Halloween gathering.

So, go ahead and channel your inner mad scientist in the kitchen this Halloween. Your guests will be both thrilled and chilled by this delectable, spine-tingling treat.

Check Out These Other Recipes

• The Best Homemade Healthy Pancakes Recipe
• Healthy Sloppy Joes Recipe
• The Best Pumpkin Bread Recipe

The post Halloween Jello appeared first on My Latina Table.

Salsa Verde Grilled Pork Chops combines amazing flavor with a hint of spice for a delicious meal for any occasion. 

Salsa Verde Grilled Pork Chops is definitely one of my favorite recipes from growing up in Mexico. One bite and you will understand why!

The combination of a tangy, slight spicy salsa verde with perfectly grilled fresh pork is something that everyone should try at least once. When I was living in Mexico, I used to help my mom and my aunt make this recipe all the time. The first time that I made it for my husband, he instantly became a fan and I know that you will too.

Just as important as the salsa verde is the fresh pork. If you don’t buy high quality pork, then it doesn’t matter how good the sauce is – the dish won’t be what it could be. I always buy Smithfield Fresh Pork because I know that it is fresh and tastes great!

For this recipe I used the Smithfield Bone-In Pork Chops. When I know that I am using a hand-trimmed, high quality cut of pork, it gives me confidence to be creative with the rest of the flavors. Visit SaborSmithfield.com for even more delicious recipe ideas and to learn more about the freshness of Smithfield Fresh Pork.

This recipe is perfect for Father’s Day, which is coming up this weekend. If the father in your life wants to try something new, you should definitely check this one out.

One thing that you will want to know is that this can be a bit spicy depending on how much jalapeno you add, so make sure that you keep that in mind if you have any kids that are eating as well. Scroll down to the bottom of this post for the full recipe.

With that in mind, I also want to share a few tips for summer lunch ideas for your kids. I have three kids this summer for the first time and it can definitely be tough to think of new lunch ideas every day. That said, here are a few ideas that they will love:

• Pulled Pork Quesadillas. Cook Smithfield Fresh Pork in a slow cooker, season it, shred it and put it in a flour tortilla with cheddar cheese.
• Grilled Cheese Sandwich. My kids never get tired of this and it is an easy one to make too!
• Bagel Pizzas – Kids love pizza, so try adding tomato sauce, cheese, and pepperoni to a bagel for a great summer lunch.
• Fruit Salad – My kids absolutely love fruit. In fact, I can barely keep the fruit bowls full at my house. Every once in a while I will make them a fun fruit salad in their own bowl that they can enjoy with a variety of berries and other fruits.

I hope that some of these ideas help you this summer, and that you try to make this delicious recipe sometime this year – it is really easy to make and I promise you will love it!

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Salsa Verde Grilled Pork Chops Recipe

Salsa Verde Grilled Pork Chops combines amazing flavor with a hint of spice for a delicious meal for any occasion. 

Author Charbel Barker

Ingredients

• 2-3 Smithfield Bone-In Pork Chops
• Salt Pepper, Paprika, and Cumin to season the Pork Chops
• 4-5 Tomatillos
• 1-2 Jalapenos depending on how spicy you want it
• 1/4 bunch of cilantro
• 2 Cloves of Garlic
• 1 Cup of Chicken Stock
• 1 Cup of Cola
• 1/2 onion cut into slices
• Green Onions Chopped

Instructions

• Season the Smithfield Bone-In Pork Chops with the salt, pepper, paprika, and cumin
• Grill the Pork Chops on both sides until almost cooked through
• Remove the Pork Chops to a pan inside the house
• Add the Tomatillos, jalapenos, cilantro, garlic, and chicken stock to a blender and blend until well combined.
• Pour the salsa verde made in the previous step and the cola over the pork chops and heat over medium high heat for 5 minutes
• Add salt to taste
• Add the onions and cook over medium low heat for another 5 minutes
• Garnish with green onions (optional)
• Serve with rice.

The post Salsa Verde Grilled Pork Chops Recipe appeared first on My Latina Table.

When I was living in Mexico, I don’t remember every even thinking that Cinco de Mayo was a special day at all. We never celebrated it down there and it was just like any other day. That is why I was kind of surprised when I moved to the United States and everyone would ask me if I was excited about celebrating Cinco de Mayo. I didn’t really know what to say, because of course I would be happy to celebrate my culture and the great food of Mexico, but I didn’t understand why Cinco de Mayo was a big deal.

Now that I have been here in the United States many years, I have had the opportunity celebrate Cinco de Mayo with my friends and family and that usually has meant that we make some delicious Mexican food and have fun as a family.

So for this post I have gathered some amazing Mexican and Tex-Mex recipes from some very talented bloggers as well as some of my own favorite recipes, and that is what I am going to share with you today. Also, as a bonus here are 6 essential products that you need to make authentic Mexican food!

• Arroz Verde from the Chunky Chef
• Authentic Mexican Horchata from My Latina Table
• Black Bean Sweet Potato Enchiladas from Life Currents
• Carne Asada from My Latina Table

• Carne Asada Marinade from Life Currents
• Cauliflower Enchilada Casserole from My Suburban Kitchen
• Chicken Avocado Quesadillas from Butter with a Side of Bread
• Cocadas from Sweet and Savory by Shinee

• Creamy Jalapeño Chicken Enchiladas from Who Needs a Cape?
• Easy Baked Chicken Chimichangas from Natural Chow
• Fish Tacos With Mango Salsa From Who Needs a Cape?
• Hatch Green Chile and Cheese Wontons from Natural Chow

• Healthier Soft Tortillas from Ten At The Table
• Homemade Nacho Cheese From Ten At The Table
• Homemade Pico de Gallo From Ten At The Table
• Honey Lime Chicken Enchiladas Butter With A Side of Bread

• Lemon Carlota from My Latina Table
• Margarita Chicken Rice Bowl from My Suburban Kitchen
• Mexican Bean Salad from My Suburban Kitchen
• Mexican Corn Salad from A Dish of Daily Life

• Mexican Guacamole from My Latina Table
• Mexican Guacamole Burgers from Tastes of Lizzy
• Shrimp and Avocado Tacos from Dinners, Dishes, and Desserts
• Skillet Mexican Potatoes from Tastes of Lizzy

• Smothered Beef Barbacoa Chimichangas from The Chunky Chef
• Sopapillas from Who Needs a Cape?
• Spicy Carrot Refrigerator Pickles from A Dish of Daily Life
• Sweet Pork Barbacoa from Kleinworth & Co. 

I hope you enjoy all of these recipes, whether you are celebrating Cinco de Mayo or are just looking for some great Mexican food. I would love to hear about your favorite Mexican recipes in the comments!

The post 28 Amazing Cinco De Mayo Recipes appeared first on My Latina Table.

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One of my all-time favorite meals is Pozole. It is especially great on cold winter days when my body is asking for something warm. What better way to do that than with this delicious, and popular Mexican soup.

I have to say though, in Mexico people consume pozole in large quantities during every season of the year. That said, it is especially popular at holiday celebrations in Mexico. It is easy to make and you will love it!

What Is Pozole And How Do You Make It?

Traditionally, Pozole is a pork-based soup. That said, there are other versions – such as Pozole Verde, that are made with shredded chicken. The version I am making today is Pozole Rojo, and it is popular in the whole country, while Pozole Verde, which you can find here, is more popular in central Mexico.

In order to make it, you will need guajillo chiles, which you will prepare by removing the seeds and stem and then boiling in water for 5-7 minutes. 

One of the main ingredients that you need to make an authentic Pozole is hominy. In Mexico, it is sold raw, so it takes a little bit extra effort to peel and soak them so that they are soft enough to use.

Fortunately, cooking is a bit easier in today’s day and age and you can buy it ready-to-use at the store. Then, all you have to do is add it to the recipe!

A few years ago my sister-in-law was planning her wedding reception. For the food, she decided to have a soup buffet. She asked me to make pozole because she had tried it before and really liked it. Of course, I agreed, and I thought it was great to be able to include pozole in her reception.

This recipe was a hit at the reception and was gone even before the other popular soups!

The freshness of this recipe is complemented by the crunchy texture from the freshly made tortilla chips and freshly cut radish.

One of the memories that this recipe brings to my mind is how my grandma always ended up giving me tea to calm my stomach because I couldn’t stop eating it. I still have that problem today. Whenever I make Pozole, I keep eating it until it is gone.

I guess you could say that for me, Pozole is irresistible!

Try out this recipe and let me know in the comments below how it turns out. Don’t forget to leave a review!

Other Authentic Mexican Recipes That You Should Try

• Horchata
• Tacos Al Pastor
• Chilaquiles
• Barbacoa Tacos
• Pork Carnitas Tacos
• Shrimp Ceviche
• Flan
• Carne Asada
• Charro Beans

Products You May Need For This Recipe

• Large Stockpot. Usually, when you make this recipe, you make it for a crowd. If that is the case, you will want a large stockpot like this one.
• Hominy. You can usually find this in the Mexican section of the grocery store, but if not, you can buy it online here as well.

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Pozole Rojo

Pozole Rojo is a delicious Mexican soup that is easy to make and has delicious flavors. 

Course Main Course, Soup

Cuisine Mexican

Keyword mexican food, pozole, soup

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 426kcal

Author Charbel Barker

Ingredients

• 2 pounds of pork cut into medium sized cubes
• 6 guajillo chiles
• 1 Can of hominy
• 6 cloves of garlic
• 1 tomato
• Salt and Pepper to taste
• 1/2 onion
• 1 teaspoon of oregano
• 1 teaspoon of cumin
• 2 bay leaves

Accompaniments

• 2 cups Chopped radish
• 8 lime
• 4 cups chopped lettuce
• 40 homemade tortilla chips
• chopped cilantro
• 1 chopped onion

Instructions

• Cook the pork meat in sufficient water (ensuring that the pork is completely covered with an inch or two to spare) with 1 clove of garlic, 1/4 piece of an onion (not diced), the bay leaves, salt and pepper. Set aside 1/2 cup of the broth from cooking the pork. 
• Once the meat is cooked through, remove the bay leave, onion, and garlic clove, and add the hominy and bring to a boil for 15 minutes.
• Prepare the guajillo chilies by removing the seeds and stem and boiling in water for 5-7 minutes or until soft. Set aside for the next step.
• Blend the remaining 5 cloves of garlic, the guajillo chilies, the tomato, another 1/4 piece of the onion, the cumin, the salt, the pepper, the 1/2 cup of broth that was set aside in step 1 above, and 1/2 cup of hominy (to thicken the sauce) in a blender until completely blended.
• Once the above mixture is blended, strain the mixture and add the strained liquid to the boiling pot with the pork and water. Season with oregano and add salt to taste.
• Let boil 15 minutes longer.
• Serve hot, topped with chopped lettuce, onions, radishes, and a few drops of lime and finally the homemade tortilla chips

Nutrition

Serving: 1Cup | Calories: 426kcal | Carbohydrates: 22g | Protein: 28g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 97mg | Sodium: 154mg | Potassium: 649mg | Fiber: 4g | Sugar: 4g | Vitamin A: 920IU | Vitamin C: 26.2mg | Calcium: 104mg | Iron: 3.1mg

The post Mexican Pozole Recipe appeared first on My Latina Table.