Jello Coolwhip Pie

1-1/4 cups Gluten Free (Kinnickinnick) Graham Crumbs

1/4 cup  non-hydrogenated margarine, melted

2/3 cup boiling water

1 pkg.  (10.1 g) JELL-O No Sugar Added Strawberry Jelly Powder

ice cubes

1/2 cup  cold water

3/4 thawed COOL WHIP Light Whipped Topping

To make the crust you mix the graham crumbs and melted margarine together, and then press it into the pie plate (9 inch)

Then in a bowl add the boiling water to the jelly powder and stir until it is all dissolved. The 1/2 cup cold water should be a in a measure cup and then you add enough ice to make it 1 cup, then you pour that into the jelly and stir until all the ice is melted. Then you can add 3/4 cup of Cool Whip and mix that until it is blended, pour mixture into your graham crust and refrigerate for 4 hours or until firm.

Then you can add Cool Whip on top before serving.

Vegetarian Bean Chili

1 14oz can bean medley

1 14 oz can kidney beans

1 can crushed tomatoes

28g chili powder (dissolved in 1/4cup water)

Bring all ingredients to a boil and simmer for about 15minutes or until it reaches your desired thickness.

Optional ingredients: mushrooms, corn

Banana Bread

2/3 cup sugar (I used splenda)

1/3 cup soft margarine

2 eggs, unbeaten

1 and 3/4 cup flour (I used Bob’s Red Mill gluten free all-purpose flour)

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup mashed bananas

Preheat over to 350F. Mix sugar, margarine and eggs 3 minutes. Add flour, BP, BS, salt and bananas. Bake for about 50minutes.



2 cups flour

4 tsp baking powder

2 tbsp sugar

1 tsp salt

1/3 cup margarine

3/4 cup milk


Preheat the oven to 425F.

Mix first 4 ingredients together. Cut in margarine and use fork to blend until crumbly. Add the milk and stir until it forms a ball. Roll dough out to 1 inch thick and cut into circles. You will need to roll it out a few times to use all the dough up. Arrange the circles on a greased baking sheet and bake for 12 minutes or until browned.