Mini Firm Jello Recipe

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Mini Firm Jello Recipe
Instructions
  1. Put the molds on a tray. It is easier to carry it to the fridge.
  2. In a small bowl pour in the Jello mix and 4 packets of gelatine to each bowl. Stir well. Add 1 1/2 cup of boiling water into each bowl and stir until it dissolves. 
  3. Using a funnel cup, pour the jello liquid into plastic condiment bottles. Pour the liquid into the mold halfway then put it in the fridge until it is firm. I am doing 2 layers. You can do as many layers as you want.
  4. When firm, pour the 2nd layer on top. Put it in the fridge until firm. 
  5. When it is firm, push the jello out. Repeat the steps until done. Enjoy!
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This mini firm jello recipe is perfect as snacks for kids or parties. My toddlers love jello! Every time I make jello, they always make a mess. Instead of eating with their spoons, they will eat it with their hands. Kids will be kids. With these firm jello, it is mess free! So nice that I don’t have to clean up tiny pieces of jello everywhere.

Ingredients:
  • 2 box of 3 oz Jell-O
  • 8 Packet of Knox unflavored Gelatine
  • 3 cups of boiling water, divided in half
Directions:

Put the molds on a tray. It is easier to carry it to the fridge.

I bought these jello mold here. The molds are kind of small so I would recommend buying 3-4 or more.

jello mold

I am using these two Flavored Jello.

Jello

In a small bowl pour in the Jello mix and 4 packets of gelatine to each bowl. Stir well.

jello

Add 1 1/2 cup of boiling water into each bowl and stir until it dissolves.

jello

Using a funnel cup, pour the jello liquid into plastic condiment bottles.

jello

Pour the liquid into the mold halfway then put it in the fridge until it is firm. I am doing 2 layers. You can do as many layers as you want.

jello mold

When firm, pour the 2nd layer on top. Put it in the fridge until firm.

mini jello mold recipe

When it is firm, push the jello out. Repeat the steps until done. Enjoy!

mini jello mold recipe

Stuffed Chicken Wings

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Stuffed Chicken Wings
Instructions
  1. First, debone the chicken wings. Be careful not to cut the skin and yourself.
  2. Soak the bean thread noodles in warm water until soft. Drain the noodles and cut them about 4 inches with a scissor. Peel the carrots and shred them. Then cut them smaller.
  3. In a medium bowl mix the noodles, carrots, sauces, salt, and black pepper.
  4. Preheat the oven to 350 Degrees. Line a baking sheet with foil and spray with pam. Rub some salt onto the wings. Stuff the wings until they are full. You can use tooth picks to close the opening if you want to. Put the stuffed wings on the baking sheet.
  5. Bake until golden brown, flipping every 15-20 minutes. Enjoy!
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Stuffed chicken wings are delicious, but it is hard work. By hard work I mean the labor part of deboning the wings. It takes a lot of patience and skill to debone it perfectly. My first time deboning the wings were really bad. I didn’t have the patience at all so it had holes in every wings that I deboned. Throughout the years I have become better at deboning them. It is hard work, but worth it. Super yummy!

Ingredients:
  • 15-20 Chicken Wings
  • 4 Bundles of Bean Thread Noodles
  • 2 Carrots, shredded
  • 1/2 Cabbage, shredded
  • 2 stalk Green Onions, cut
  • 1 tsp Garlic Powder
  • 1/2 cup Oyster Sauce
  • 2 tbsp Hoisin Sauce
  • Salt
  • Black Pepper
Directions:

First, debone the chicken wings. Be careful not to cut the skin and yourself.

debone chicken wingsdebone chicken wings debone chicken wings debone chicken wings debone chicken wings debone chicken wings

Soak the bean thread noodles in warm water until soft. Drain the noodles and cut them about 4 inches with a scissor.

bean thread noodles

Peel the carrots and shred them. Then cut them smaller.

shredded carrots

In a medium bowl mix the noodles, carrots, sauces, salt, and black pepper.

stuffing mix stuffing mix

Preheat the oven to 350 Degrees.

Line a baking sheet with foil and spray with pam. Rub some salt onto the wings. Stuff the wings until they are full. You can use tooth picks to close the opening if you want to. Put the stuffed wings on the baking sheet.

stuffed chicken wings

Bake until golden brown, flipping every 15-20 minutes.

stuffed chicken wings

stuffed chicken wings

stuffed chicken wings

Enjoy!

Sesame Balls

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Sesame Balls
sesame balls
Prep Time 1 hour
Cook Time 30 minutes
Servings
Ingredients
Prep Time 1 hour
Cook Time 30 minutes
Servings
Ingredients
sesame balls
Instructions
  1. Rinse the mung beans in a medium bowl until the water is clear and not yellow. Let it sit over night.
  2. Dough: In a small pot, boil 2 cups of water. Mix the potato flakes with 1 cup of water until it thickens. Add all the other ingredients and stir. Add 1/2 cup of water and knead the dough. Add a little bit more water and knead well. It's so much easier if you have a stand mixer to knead the dough. Cover the bowl with plastic wrap and let it sit for 1 hour.
  3. Fillings: Rinse the mung beans again and steam it for about 30 minutes or until the mung beans are soft. In a medium bowl mix the sugar, salt, and mung beans together. Using a mortar and pestle, pound the mung beans until it is smooth. It shouldn't feel wet. It should feel like thick mashed potatoes that you can make into a ball.
  4. Roll 1/2 inch balls with the mung beans and put it on a pan. Using your hands, roll dough into a ball smaller than a golf ball then flatten it out. Put the mung bean ball in the middle and roll it into a ball. Dip and roll the ball in the sesame seeds until it is covered.
  5. On medium heat, fry the sesame balls for 5-10 minutes until it is golden brown. You can check to see if it is cooked by cutting one open. The texture on the inside shouldn't be doughy. It should be clear and sticky. Be careful not to burn them.
  6. Line an aluminum pan with paper towels. Once the sesame balls are cook, line them up in a pan to get rid of the excess oil. Enjoy!
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Sesame balls are delicious! One of my childhood favorites. They do take awhile to make, but hard work pays off. Growing up my mom, sisters, aunts, cousins, and I usually make these for parties and special events. Now that I have my own family I make them whenever I want to eat them; that’s probably like once or twice a year.

I’ve tried 3 different recipes and this one is my favorite. It turns out perfect every time and the dough is easy to work with.

Ingredients:

Dough:

  • 1 Cup Mashed Potato flakes
  • 2 Cups boiling water
  • 1 bag (16 oz) Glutinous Rice Flour
  • 2 tbsp Rice Flour
  • 2 1/2 tsp Baking powder
  • 1 tsp Salt
  • 2 tbsp Oil
  • Sesame seeds

Fillings:

  • 1 bag of Mung beans (2 cups)
  • 1/2 – 1 cup of Sugar
  • 1/2 tsp Salt



Directions:

Rinse the mung beans in a medium bowl until the water is clear and not yellow. Let it sit over night.

mung beans

Dough: In a small pot, boil 2 cups of water. Mix the potato flakes with 1 cup of water until it thickens. Add all the other ingredients and stir. Add 1/2 cup of water and knead the dough. Add a little bit more water and knead well. It’s so much easier if you have a stand mixer to knead the dough. Cover the bowl with plastic wrap and let it sit for 1 hour.

dough dough

Fillings: Rinse the mung beans again and steam it for about 30 minutes or until the mung beans are soft.

mung beans

In a medium bowl mix the sugar, salt, and mung beans together.

mung beans

Using a mortar and pestle, pound the mung beans until it is smooth. It shouldn’t feel wet. It should feel like thick mashed potatoes that you can make into a ball.

mung beans sesame balls filling

Roll 1/2 inch balls with the mung beans and put it on a pan.

sesame ball fillings

Using your hands, roll dough into a ball smaller than a golf ball then flatten it out.

sesame balls

Put the mung bean ball in the middle and roll it into a ball.

sesame balls sesame balls

Dip and roll the ball in the sesame seeds until it is covered.

sesame balls

On medium heat, fry the sesame balls for 5-10 minutes until it is golden brown. You can check to see if it is cooked by cutting one open. The texture on the inside shouldn’t be doughy. It should be clear and sticky. Be careful not to burn them.

sesame balls

Line an aluminum pan with paper towels. Once the sesame balls are cook, line them up in a pan to get rid of the excess oil.

sesame balls

Enjoy!

sesame balls

Fancy Frills Giveaway

Welcome to MamatheFox’s Fancy Frills Giveaway

This exciting giveaway runs 8/25- 9/8 and is open to US residents.

Enter for your chance to win: (1) C.E.O Moisturizer, (1) C.E.O. Cleaning Oil and (1) C.E.O. Brightening Serum from Sunday Riley, winners choice of (1) pair of stud earrings from Bregje’s Design and (1) pure highlighter powder and (1) lip stain from Au Naturale Cosmetics.

 

MamatheFox and all participating blogs are not held responsible for sponsors who fail to fulfill their prize obligation

Vivo Per Lei Mud Mask Review

Vivo Per Lei Mud Mask Review:
Vivo Per Lei Mud Mask Review

I’ve tried a couple of mud mask before and this one is one of my favorite. I love this mud mask. So easy to apply and wash off. It doesn’t smell bad. After using this mask a couple of times my face feels smoother and my dry spots are gone. It gets rid of my blackheads well too. I leave this mask on for 15-20 minutes. Would recommend this mask!

This face mask is good for oily skin, blackheads, flaky dead skin, breakouts, or any other skin issues.

Mud-Masking 101: Do’s and Don’ts

  • Do: Start by cleansing your face with a gentle facial cleanser , and forego any moisturizer or other post-cleansing product.

  • Do: Steam your face before applying the mask . The steam will help open your pores, soften all the gunk clogging them up, and make your skin more receptive to the nutrients in the mask. To steam, just lean your face over a bowl of boiling water for 5-10 minutes, with a towel draped over either side to trap in the steam.</p?

  • Do: Apply the mask evenly all over your face, neck, and décolleté. The skin on your neck and upper chest is just as sensitive and problem-prone as your face — and make sure to avoid your eyes!

  • Do: Remove your mask with warm water, and be gentle. Splash enough water on your face to rehydrate the mask and gently rub with a soft washcloth to remove it.

Don’t: Dip your fingers into the jar. Even if your hands are clean, residual oil can get trapped in the jar and contaminate the product (especially if you store it in your warm, humid bathroom). Use a sterile spatula or a clean spoon to scoop the mask out of the jar.

Don’t: Apply the mask with your fingers. Ideally you should apply the mask with a clean makeup brush to keep all bacteria away from your wide-open pores. Using a brush allows for a more even and precise application, which also means you’ll use less product.

Don’t: Let the mask become super dry. The main benefits of your mineral mask — drinking in nutrients, drawing out impurities — occur during the damp and almost-dry phases. Allowing the mask to dry completely will pull out vital moisture from your skin, which can lead to irritation, especially for sensitive skin types.

Don’t: Slather on a heavy-duty moisturizer right afterwards. You don’t want to suffocate all those newly opened pores! Start with a gentle toner to help your pores begin to close, so they’re not re-exposed to all the toxins you just cleared. Then follow up with a lightweight serum or moisturizer.

Vivo Per Lei Mud Mask

Get yours here:
http://www.amazon.com/s/ref=nb_sb_noss?url=me%3DA26Y1VZ91QJRCP&field-keywords=clay+mask

I bought this product for a very discounted price to review. All opinions are my own.