by Dave Kranzler, Investment Research Dynamics: Housing market update – Existing single-family home ( sales for June, released Tuesday, were nothing short of a disaster. Sales fell 5.4% MoM and 4.3% YoY to a 3.5mm SAAR (seasonally adjusted annualized rate). This is the fourth consecutive month of declining used home sales in what should be […]

by Lance D Johnson, Natural News: In the spirit of the Soviet Union’s Holodomor of 1932, the UK government has implemented a scheme that pays farmers NOT to grow food. This preposterous move has riled up controversy and disturbed farmers across the UK, hearkening to the days when government’s intentionally starved populations for their own political […]

from Redacted News: TRUTH LIVES on at https://sgtreport.tv/

This show-stopping Rainbow Jello is unbelievably fun to make and eat. You can change up the colors and flavors to suit any occasion throughout the year. Customize the colors of your Rainbow Jello to fit any occasion! In This Article 1 Minute Video: Layered Rainbow JelloWhy This Recipe Stands OutKey Recipe IngredientsSUBSTITUTIONS AND VARIATIONSSTEP-BY-STEP RECIPE INSTRUCTIONSHOW TO PREP AHEADCommonly Asked QuestionsRainbow Jello RecipeMore to cook and eat View more 1 Minute Video: Layered Rainbow Jello Why This Recipe Stands Out Here are a few reasons why we love this Rainbow Jello: Festive: The vibrant, beautiful layers make this a show-stopping dessert. It’s perfect for parties and celebrations, one of our favorite recipes for 4th of July! Fruity Delicious: With a variety of fruity Jello flavors, this recipe is bursting with flavor. Rich Texture: The combination of Jello and condensed milk gives this dessert a rich, smooth texture that’s incredibly satisfying. Fun to Make: Making this Rainbow Jello is a fun project that the whole family can get involved in. Party Favorite: Jello may be known as a kids’ treat, but this layered version is loved by adults too – it’s great recipe for gatherings. Key Recipe Ingredients Gelatin Powder – We use two (3-oz) boxes of Jello gelatin powder in strawberry or raspberry flavor and two (3-oz) boxes in any other flavor to give our Rainbow Jello its vibrant colors. Knox Unflavored Gelatin – It helps the condensed milk layer set firmly, allowing for clean, beautiful slices. Sweetened Condensed Milk – A can of sweetened condensed milk is mixed with boiling water to give the white layers their creamy, opaque look and a slightly sweet flavor. SUBSTITUTIONS AND VARIATIONS Here are a few of our favorite variations and substitutions: Vary the Flavors: Experiment with different flavors to match a special occasion. For instance, you can use red and blue Jello for Independence Day or shades of green for St. Patrick’s Day. The possibilities are endless. Vary the Shapes: Instead of cutting the jello into squares, try using cookie cutters to make fun shapes. We bet this jello would look super cute in heart shapes for Valentine’s Day. Add Fruit: If you’re looking to add a fresh element to this recipe, consider adding canned fruit into your Jello. STEP-BY-STEP RECIPE INSTRUCTIONS Mix 2 envelopes of gelatin with boiling water in a bowl. Add sweetened condensed milk and mix well. Set aside. In separate bowls, dissolve each box of Jello with 1/2 envelope of gelatin and 1 cup of boiling water. Pour one bowl of Jello into the pan and place it in the freezer for 8-10 minutes. Pour 1 cup of condensed milk mixture on top of the set Jello layer and freeze for 7 minutes. Continue layer by layer, freezing the Jello for 7 minutes between each layer. Once all the layers are done, cover the pan and chill it in the fridge until fully set. Cut into squares and serve For full list of ingredients and instructions, see recipe card below. HOW TO PREP AHEAD Take a look at our best prep-ahead strategies for this recipe: Make Entirely Ahead: It can be made up to 5 days in advance. Simply slice it into squares when you’re ready to serve. Use red and blue jello for the perfect 4th of July themed Rainbow Jello! Commonly Asked Questions Why do I need to use Knox gelatin in addition to the Jello? Knox gelatin is added to the Jello to give it a firmer, more stable texture. This is especially important when you’re making layered Jello, as it helps the different colors to hold together well. Can I use fresh fruit in this Jello recipe? While you can use certain kinds of fresh fruit in Jello, it’s best to stick with the canned variety for this particular recipe. Some fresh fruits such as pineapple or kiwi contain natural enzymes that can prevent the Jello from setting properly. Canned fruit has been heated, which destroys these enzymes, making it the better choice for Jello. Do be sure to drain fruits well prior to adding. How long does Rainbow Jello keep? Rainbow Jello can be kept in the refrigerator for up to 5 days. Be sure to cover it with plastic wrap or store it in an airtight container to prevent it from absorbing other odors in the fridge. Print Rainbow Jello Rainbow Jello is incredibly fun to make and eat. Vary the flavors and colors to suit any occasion of the year. Course Appetizer, Breakfast or Snack, DessertCuisine AmericanDiet Gluten Free, Low Fat, Low Salt, VegetarianMethod Boil, mix Prep Time 30 minutes minutes Servings 30 Calories 43kcal Author Amy Dong Ingredients2 (3-oz) boxes Jello gelatin powder, strawberry or raspberry2 (3-oz) boxes Jello gelatin powder, blueberry or other flavor1 oz Knox unflavored gelatin from 4 envelopes14 oz sweetened condensed milk6 cups boiling watercooking spray canola preferred InstructionsDissolve 2 envelopes of Knox gelatin with 2 cups of boiling water in a bowl. Mix with sweetened condensed milk. Mix well, and set aside. Will be approximately 3 cups. Divide the 4 boxes of Jello into 4 separate bowls. Add 1/2 envelope of Knox gelatin to every bowl. Add 1 cup of boiling water to every bowl and stir the mixtures until well dissolved.Spray a 13×9 pan lightly with oil. Carefully pour 1 bowl of jello mixture into pan. Place pan in freezer, making sure it's level, 8-10 minutes for the first layer, just until there is a light fingerprint when you touch the top. Pour 1 cup condensed milk mixture on top, and freeze for 7 minutes. Continue layering and freezing for 7 minutes for each layer. Don’t freeze too long between layers or they will not stick together as well.If needed, microwave bowls of jello in 10-20 second increments, to keep from coagulation while you wait for each layer.Once layers are done, cover and chill in fridge until fully set. Slice into squares with a sharp knife and serve on a platter, if desired. Notes This recipe requires a bit of patience, but the stunning result is worth it.  Spraying your pan with cooking oil before pouring in the first Jello layer will help the dessert removes easily when it’s time to slice and serve. Microwaving the Jello in short increments can help prevent it from setting while you wait for the previous layer to chill. Make sure to cut the Jello into squares with a sharp knife for clean, neat edges when serving. Experiment with different flavors to match a special occasion. You can use red, white, and blue Jello for Independence Day or shades of green for St. Patrick’s Day, etc.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionServing: 1serving | Calories: 43kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Sodium: 17mg | Potassium: 49mg | Sugar: 7g | Vitamin A: 35IU | Vitamin C: 0.3mg | Calcium: 38mg | Iron: 0.03mg More to cook and eat Soft Funfetti Cookies – These Soft Funfetti Cookies are festive, delicious, and a plate of cheerfulness. The dough can be made ahead and chilled until ready to bake. S’mores Cookie Bars – These S’mores Cookie Bars are supremely chewy, soft, and fabulous. Homemade Pop Tarts – These adorable Homemade Pop Tarts are perfect for Valentine’s Day, but can be enjoyed all year round! Ice Cream Bon Bons – These Ice Cream Bon Bons are the perfect mini bite-sized ice cream treat with balls of mint chocolate chip ice cream coated in a chocolate shell! The post Rainbow Jello appeared first on Chew Out Loud.

This Beet Salad recipe is sweet, savory, tangy, and creamy all in one bite for a gorgeous fresh salad! Easily prep it ahead of time for busy weeknights or dinner parties. Sweet, savory, tangy, creamy, and crunchy – this beet salad recipe has it all! In This Article Why This Recipe Stands OutKey Recipe IngredientsSUBSTITUTIONS AND VARIATIONSSTEP-BY-STEP RECIPE INSTRUCTIONSHOW TO PREP AHEADWHAT TO SERVE WITH Beet SaladCommonly Asked QuestionsBeet Salad Recipe RecipeMore to cook and eat View more Why This Recipe Stands Out Here’s why this recipe is a winner: Big, Bold Flavors: Bright red, sweet beets and sweet peppers. Savory, creamy blue cheese. And the salty, crunchy pistachios. It just works for the best combo of flavors, like in our Pistachio Crusted Salmon. Make-Ahead Friendly: It’s the perfect prep-ahead recipe for days when you need something impressive yet simple. Unique Take: If you’re looking for something different for your next salad, this is it. Give it a spin; we think you’ll love it! Beets make everything taste even better, like in this Roasted Beet Hummus. Perfect for Entertaining: This salad is unique with a gourmet flair, yet simple enough. Key Recipe Ingredients Fresh Red Beets – These are the star of our salad. They add a sweet, earthy flavor and a beautiful deep red color. Sweet Yellow Peppers – We love these for their crisp, sweet flavor. They add a nice contrast to the beets. Blue Cheese or Feta Cheese – The tangy, salty flavor of the cheese pairs perfectly with the sweet beets and peppers. Salt and Pepper – A simple seasoning of kosher salt and freshly ground black pepper helps to bring out the flavors of the other ingredients. SUBSTITUTIONS AND VARIATIONS Here are some of our favorite variations and substitutions for this beet salad recipe: Cheese: If blue cheese isn’t your thing, feel free to substitute it with Gorgonzola, Roquefort, or feta. They all work wonderfully in this recipe. Peppers: If you don’t want to roast the peppers, you can use jarred roasted peppers or simply replace them with more beets. Beets: Try using golden beets in addition to the red ones for a colorful and flavorful twist. Nuts: Not a fan of pistachios? Feel free to substitute them with your favorite nuts – pecans or walnuts would work great! STEP-BY-STEP RECIPE INSTRUCTIONS Preheat the oven to 425F. Wrap each beet individually in foil and roast for about 1.5 hours. Once cooled, peel and dice the beets. Place whole peppers directly on a medium-high flame. Turn the peppers until the skins are charred. Once charred, peel the skin, and seed and dice the peppers. Whisk together shallots, lemon juice, salt, pepper, and olive oil to make the dressing. Evenly distribute diced roasted beets and peppers on serving plates. Pour the dressing over each plate and top with crumbled blue cheese and chopped pistachios. For full list of ingredients and instructions, see recipe card below. HOW TO PREP AHEAD Take a look at our best prep-ahead strategies for this recipe: Roast Beets and Peppers: The beets and peppers can be roasted and diced ahead of time. Keep them chilled and allow them to come back to room temperature when you’re ready to serve. Prep Dressing: The dressing can also be made a day in advance. Just keep it chilled and give it a good whisk before using. Entirely Make Ahead: Make this beet salad recipe entirely ahead of time and store it in an airtight container for up to two days. Pour dressing and top with crumbled cheese and chopped pistachios before serving. Prep this beet salad a day ahead for a stunning side that’s easy to make and a true crowd-pleaser! WHAT TO SERVE WITH Beet Salad Main Dishes Serve it with your favorite grilled recipes. We particularly love it with Grilled Pork Tenderloin and Grilled Chicken Thighs. For a simple lunch option, serve it with a sandwich. It goes great with a classic turkey or ham sandwich. Sides Roasted Potatoes and Roasted Vegetables go great with the flavors of this beet salad! For a heartier meal, consider serving this salad with a side of quinoa or couscous. Soups This salad also pairs perfectly with a warm bowl of soup. Try it with a classic Roasted Tomato Basil Soup or a Curry Butternut Squash Soup. Commonly Asked Questions What type of beets are best for this salad? We recommend using fresh red beets for this salad. You’ll need about 2 lbs without greens. Look for beets that are firm and have smooth skin. Avoid beets that are soft, shriveled, or have deep scratches. How do I know when the beets are tender? You can test the tenderness of the beets by inserting a fork or a sharp knife into the thickest part of the beet. If it goes in easily, the beets are tender. The roasting time is usually around 1.5 hours. What’s the best way to peel the roasted peppers? After charring the skin of the peppers, let them cool a bit. Then, you can gently peel the skins off under cold running water. The charred skin should come off easily. Once the skin is removed, you can seed and dice the roasted peppers. How long does beet salad keep? Beet salad can be kept in the refrigerator for up to 2 days. Just make sure it’s stored in an airtight container to keep it fresh. Print Beet Salad Recipe This beautiful beet salad recipe is impressive, easy, and an awesome way to eat cleanly! Absolutely delicious! Be sure to plan ahead for roasting time of beets; can be done 1 day ahead. Course SaladCuisine AmericanDiet Gluten Free, Vegan, VegetarianMethod Assemble, roast Prep Time 15 minutes minutesCook Time 1 hour hour 30 minutes minutesTotal Time 1 hour hour 45 minutes minutes Servings 8 Calories 196kcal Author Amy Dong Ingredients3 large fresh red beets about 2 lbs without greens2 sweet yellow peppers1 shallot minced2 TB fresh lemon juice¾ tsp kosher salt¼ tsp freshly ground black pepper4 TB extra virgin olive oil4 oz blue cheese crumbled, or feta cheese⅓ cup salted pistachios without shells, roughly chopped InstructionsTo roast beets, preheat oven to 425F. Separately wrap each beet tightly in heavy foil. Place on baking pan and roast in middle of oven until beets are tender, approx. 1.5 hours. Let roasted beets cool a bit, unwrap, and let cool completely. When cool, slip skins off and dice the beets. Set aside.Place clean peppers directly on medium-high flame of stovetop. Using tongs, turn peppers over as each side gets cooked – skin will be charred. Once entire pepper is charred on the skins, remove from flame and let cool. Gently peel skins off peppers under cold running water. Seed and dice roasted peppers. Set aside.Whisk together shallt, lemon juice, salt, pepper, and olive oil for the dressing.In separate plates, evenly distribute the diced beets and peppers. Pour dressing evenly over each plate of beets and peppers. Top each place with crumbled blue cheese, followed by chopped pistachios. Serve immediately. Notes You can use disposable gloves when handling beets to prevent your hands from getting stained. Roasting the beets with their skins on will make them easier to peel after they’re cooked. Charred peppers not only add a smoky flavor but also make them easier to peel. Gorgonzola, Roquefort, or feta cheeses all work well in this recipe.  If you don’t want to roast the peppers, you can use jarred roasted peppers or replace them with more beets.  Try golden yellow beets as well as red beets.  Pistachios are a great choice for this salad, but feel free to substitute with other nuts like walnuts or pecans. Beets and peppers can be roasted and diced the day before. Keep chilled and bring back to room temp when ready to serve. Dressing can also be made the day before and kept chilled; whisk before using. Serve it with your favorite grilled recipes. We particularly love it with Grilled Pork Tenderloin and Grilled Chicken Thighs.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 196kcal | Carbohydrates: 14g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 462mg | Potassium: 498mg | Fiber: 4g | Sugar: 8g | Vitamin A: 215IU | Vitamin C: 61mg | Calcium: 102mg | Iron: 1mg More to cook and eat Strawberry Chicken Salad – This Strawberry Chicken Salad recipe is a vibrant dish that has everything going for it! Pesto Pasta Salad – This Pesto Pasta Salad with Grilled Chicken is healthy, satisfying, and 200% delicious. Farro Salad – This Farro Salad is hearty, toothsome, and nutritious. It makes a satisfying lunch for home, work, or school. Strawberry Caprese Salad – This Strawberry Caprese Salad is simple yet stunning! It’s healthy, quick, and tastes irresistibly delicious. The post Beet Salad Recipe appeared first on Chew Out Loud.

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