1 box Betty Crocker™ SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
Red food color
Blue food color
1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting
1 Heat oven to 325°F. Generously grease 12-cup fluted tube cake pan. Make cake batter as directed on box, using water, oil and egg whites. Pour 1 cup of the batter into small bowl; stir in red food color until well mixed. Pour another cup of the batter into separate bowl; stir in blue food color until well mixed.
2Pour red cake batter into bottom of pan. Carefully pour remaining white batter over red batter in pan. Carefully pour blue batter over white batter. (Blue batter does not need to cover white batter completely; it looks better if it just forms a ring in the center of the white batter.)
3 Bake as directed on box or until toothpick inserted near center comes out clean. Cool cake 5 minutes. Meanwhile, place cooling rack over cookie sheet. Turn pan upside down onto cooling rack. Cool cake completely, about 30 minutes.
4When cake is cool, divide frosting evenly into 3 microwavable bowls. Microwave 1 bowl of frosting uncovered on High a few seconds until smooth enough to drizzle over cake. With spoon, drizzle all of white frosting back and forth around cake in a striping pattern. Repeat microwaving second bowl of frosting until smooth. Stir in a few drops blue food color until well blended. Drizzle over cake, scattering frosting back and forth. Repeat with remaining bowl of frosting and red food color, making sure red, white and blue frostings can be seen on cake. Let cake stand at room temperature until frosting is set before serving.
what you need
1-1/3 cups boiling water, divided
1 pkg. (3 oz.) JELL-O Berry Blue Flavor Gelatin
1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin
1 env. KNOX Unflavored Gelatine
1 cup milk, divided
3 Tbsp. sugar
1/2 tsp. vanilla
20 maraschino cherries with stems, well drained, patted dry
ADD 2/3 cup boiling water to berry gelatin mix in small bowl; stir 2 min. until completely dissolved. Repeat with cherry gelatin mix. Cool.
MEANWHILE, sprinkle unflavored gelatin over 1/4 cup milk in medium bowl; let stand 5 min. Bring remaining milk to boil in saucepan. Remove from heat; stir in sugar and vanilla. Add to plain gelatine mixture; stir until gelatine is completely dissolved. Cool 10 min.
SPOON berry gelatin into 20 (1-oz.) plastic shot glasses sprayed lightly with cooking spray, adding about 2 tsp. to each. Refrigerate 15 min. or until set but not firm.
TOP with unflavored gelatin mixture, adding about 2 tsp. to each cup. Refrigerate 10 min. Insert cherry, stem end up, into white gelatin layer in each cup. Refrigerate 2 min.
COVER with cherry gelatin, adding about 2 tsp. to each cup. Refrigerate 2 hours or until firm. Remove from cups before serving.
kraft kitchens tips ADULTS ONLY ALCOHOLIC VARIATION Prepare as directed, reducing the boiling water to 1 cup and dissolving each of the berry and cherry gelatin mixes in 1/2 cup boiling water. Stir 1/4 cup vodka into each flavor of gelatin, then continue as directed. SUBSTITUTESubstitute blueberries and/or small strawberries for the cherries. SPIKED CHERRIES: ADULTS ONLY Place cherries in a glass jar. Add 1/2 cup vodka; cover with a tight-fitting lid. Refrigerate at least 2 hours; drain. Pat dry, then use as directed.
4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrot (optional)
2 tablespoons chopped pimento pepper (optional)
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.
1 cup finely crushed ice (to slush consistency)
1/4 fluid ounce blue curacao liqueur
2 fluid ounces lemon-flavored vodka, divided
1/4 fluid ounce raspberry flavored liqueur (such as Raspberry Sour Puss®)
Place half the ice into a bowl; divide the other half of the ice between 2 bowls (1/4 cup of ice in each). Place blue curacao liqueur and 1/2 fluid ounce of lemon vodka into a bowl containing 1/4 cup of ice. Mix well. Place raspberry liqueur and 1/2 fluid ounce of lemon vodka into the other 1/4 cup of ice and mix well. Mix the remaining 1 fluid ounce of lemon vodka into the bowl containing 1/2 cup of ice.
Layer the blue curacao-flavored ice into the bottom of a glass. Place the lemon vodka-flavored ice over the blue layer; top with the raspberry-flavored ice.