This is my favorite jello. Any excuse to make it.

COLORFUL JELLO(GELATINA MOSAICO)
INGREDIENTS
1 package of strawberry jello
1 package of pineapple jello
1 package of lemon jello
1 can of sweetened condensed milk
1 can of thick cream
1 package of unflavored gelatin

DIRECTIONS
1. Prepare all the jellos according to directions on the package, but reduce the required water almost by half
2. Pour the jellos separately into rectangular dishes and chill until set.
3. Cut the jellos into small cubes and put the cubes in a bowl.
4. Blend the condensed milk and the thick cream in the blender.
5. Prepare the unflavored jello according to directions on the package and add it to the condensed milk and thick cream.
6. Pour the mixture over the jello cubes.
7. Pour the colorful jello in the fridge and chill until set.

GLUTEN FREE BROWNIES

White chocolate chip brownies

1 egg, slightly beaten
1/2 c. unsweetened applesauce
3/4 c. sugar
1 heaping cup of your favorite GF flour mix
1/4 t. xanthan gum
1/3 heaping cup of cocoa
scant 1/2 t. baking soda
1/8 t. salt
3/4 c. white chocolate chips, or to taste

Blend the dry ingredients and the wet ingredients separately. Mix the two together and pour the batter into a brownie pan, muffin cups, or mini-muffin cups. Bake at 350until a toothpick inserted in the middle comes out clean.
VERY GOOD BROWNIES FOR THOSE WITH CELIAC DISEASE.

GLUTEN FREE COOKIE RECIPE

Peanut Butter Chocolate Cookies

1/3 c. crisco
1/2 c. brown sugar
1/4 c. white sugar
1 egg
1/2 t. vanilla
1/3 c. brown rice flour
1/3 c. potato starch
1/3 c. millet flour
1/2 t. baking soda
1/2 t. salt
scant 1/3 c. cocoa
1 1/2 c. peanut butter chips

Cream the crisco and sugars. Beat in the egg. Stir in the vanilla. Mix the dry ingredients except for the peanut butter in a separate bowl, and stir them into the wet mixture. Stir in the peanut butter chips. Bake on a greased cookie sheet at 375 for 8-10 minutes