Reviewing Protein Jelly or Protein Jello

 Before we review Protein Jelly we need to get our definitions sorted, as I refer to the picture below as jelly, but I know many of my friends refer to it as jello!

Whether you call it jelly or jello, there is a delicious recipe sometimes called protein jelly/jello, occasionally called 2 ingredient panna cotta and sometimes referred to as Jelly Whip/Jello Whip.

This is a low-calorie, high-protein snack/dessert that is really delicious and very reminiscent in flavour to what my late grandmother made, which she just called a quick mousse.

How to Make Protein Jelly

This recipe couldn't be easier. You need just three ingredients - boiling water, jelly crystals and Greek yogurt.

1. Take one cup of boiling water and pour it into a jug
2. Add one cup of Greek yogurt into the same jug
3. Pour in one box of jelly crystals (85g)
4. Use a whisk to beat all the ingredients together.
5. Pour into your container (I use several small containers to make individual servings) and pop in the fridge to set. I leave mine in there overnight.

Delectable Blueberry Muffin Recipe

In my opinion, there is not anything better than a homemade blueberry muffin with a cup of fresh black coffee for breakfast in the morning. 

This blueberry muffin recipe is very easy, plus the ingredients are common staples in a kitchen, except the blueberries.  Anything homemade takes time, but these muffins can be made in less than an hour.

Whether you are entertaining guests, or simply your own family, these muffins are always a welcome treat.  

While they are fabulous right out of the oven (once cooled for a few minutes, of course), they can also be made ahead of time and stored in an airtight container for a few days.  If you plan to serve them within a day or so, they can be left out at room temperature.  However, beyond that, they should be refrigerated.  

We have never had to refrigerate our muffins.  They tend to "disappear" the first day.

 

 

Blueberry Muffin Recipe
Sylvestermouse on ReviewThisReviews.com 

 

Prep Time	Cook Time	Ready In	Yields
20 min.	20-25 min.	45 min.	18 servings

Ingredients 

• 2 cups fresh blueberries  
• 1¼ cups of sugar (plus extra for sprinkling tops)
  
• 1/2 cup butter, softened  (extra for brushing tops)
• 2 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
  
• 1/2 teaspoon salt
  
• 1/2 cup milk

 

Directions

1. Preheat the oven to 375° 
2. Grease non-stick muffin tins with Crisco shortening
3. In a large mixing bowl, cream butter and sugar together. 
4. Beat in one egg at a time (adding a total of 2 eggs)
   
5. In a separate bowl, combine the flour, baking powder and salt
6. Gradually mix flour mixture into butter mixture alternating with milk & beating well after each addition.  
7. Fold in Blueberries with a spatula (do not use the mixer & beaters here)
8. Spoon batter into greased muffin tins, approximately 2/3 full 
9. Sprinkle tops with sugar
10. Bake at 375° for 20-25 minutes, until a toothpick inserted in the center comes out clean
11. As soon as the muffins are out of the oven, use a small silicone pastry brush to brush muffins with melted butter, then put them back in the oven for 2 minutes 
12. Let Cool for 5 minutes, remove from muffin tins & serve
    

 

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Delectable Blueberry Muffin Recipe Reviewed Written by:

© 2025 Cynthia Sylvestermouse
 

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Spaghetti with Diced Tomatoes and Artichoke Hearts

 This spaghetti with diced tomatoes and artichoke hearts is so easy to make that it can be on your table in about 30 minutes. We were wondering what to make for dinner a couple of weeks ago. Fran found a can of artichoke hearts and diced tomatoes in our pantry. So we decided to combine these and serve it over spaghetti.

Easy to make meal-reviewed

Here is what we used:

• 1 can diced tomatoes
• 1 can artichoke hearts (Drained)
• 1 clove garlic diced
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1 lb. spaghetti (cooked to your liking)
• Parmesan or Romeno whatever you prefer
• Salt and pepper to taste

Here is how we made this:

1. Prepare a pot of water to cook your pasta.
2. We heated the oil and garlic in our 10-inch skillet over medium heat.
3. Add the diced tomatoes, drained artichoke hearts, and Italian seasoning.
4. Stir to combine and cook for 10 minutes until you see a slight boil.
5. Serve this over the cooked pasta. 

We did not have any fresh basil for an additional garnish. I think fresh basil would add to the flavor. Truth be known we really didn't measure the ingredients we just added as we went along. This was a quick and easy meal that we both enjoyed. We will certainly make this one again.

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Fresh Banana Peppers with Bread Stuffing

 This banana pepper recipe review is an excellent way to use your garden harvest of fresh banana peppers. If you don't have a garden you can buy fresh banana peppers at your local farmers market, or grocery store.

This recipe is how my mother made these delicious stuffed garden peppers and brings back so many fond memories. These peppers stuffed with savory bread stuffing are a perfect choice for a meatless meal on your menu.

Banana Peppers with Bread Stuffing Recipe:

Ingredients:

10 to 12 large sweet banana peppers

12 cups unseasoned bread cubes or 1-1/2 loaf of Italian bread cut into cubes

4 large eggs beaten

2 celery stalks, finely chopped

2 cloves garlic, minced

1 small onion, finely chopped

1/2 cup vegetable or chicken broth

1/4 cup fresh parsley, chopped

1 teaspoon dried oregano

1 teaspoon fresh or dried basil

1/4 cup grated parmesan cheese

1/2 cup seasoned breadcrumbs

Salt and pepper to taste

Instructions:

1. If you're using Italian bread, cut it into cubes and spread them on a cookie sheet. Bake at 275 degrees for about 10 minutes.
2. In a large bowl mix all the ingredients with the bread cubes. Mix well until the stuffing forms. If it seems too wet add some more bread cubes or breadcrumbs.
3. Cut off the top of the peppers, carefully wash, and clean out the insides.
4. Spoon the stuffing inside the peppers 
5. Place in a greased glass baking dish. We used our 15 x 10 glass baking dish.
6. Bake at 375 degrees for 45 to 55 minutes until the peppers are done. The peppers should be soft and you will see a wrinkle in them.

Serve these stuffed peppers as a side dish, or appetizer, or if you're like me make them a meal.

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Delicious Blackberry Muffin Recipe Reviewed

Fresh blackberries are always an invitation to bake something delicious!  When I recently purchased some blackberries at our local farmer's market, I made Blackberry Muffins as soon as I got home.  Today, I am sharing my personal blackberry muffin recipe here so you, too, can enjoy this delicious treat. 

My recipe makes 18 muffins which seems like a lot at first glance. However, it didn't take my family long to devour these delicious muffins.  

For either of us, when we pair these muffins with coffee, we are in a breakfast feast heaven.  While I would normally say that the serving size is one muffin, in our home, the serving size is two or more muffins.  They really are that good!
 

The Muffin Batter & Muffin Tins 

This is a muffin recipe, not to be confused with cupcakes.  The muffin batter is thicker and won't pour like a cake batter.  I "spoon" my muffin batter into muffin tins.  I bake them in non-stick muffin tins, therefore paper liners are not required.  I do grease the non-stick tins with Crisco shortening and these muffins turn out easily.

 

My Blackberry Muffin Recipe

Prep Time	Cook Time	Ready In	Yields
20 min.	20-25 min.	45 min.	18 servings

Ingredients 

• 1¼ cups of sugar (plus extra for sprinkling)
  
• 1/2 cup butter, softened  (extra for brushing tops)
  
• 2 cups all-purpose flour
• 2 teaspoons baking powder
  
• 1/2 teaspoon salt
  
• 2 large eggs
• 1/2 cup milk
• 2 cups fresh blackberries  
  

 

Directions

1. Preheat the oven to 375° 
2. Grease non-stick muffin tins with Crisco shortening
3. In a large mixing bowl, cream sugar and butter together.  Beat in one egg at a time (adding a total of 2 eggs)
   
4. In a separate bowl, combine the flour, baking powder and salt
5. Gradually mix flour mixture into butter mixture alternating with milk & beating well after each addition.  
6. Fold in Blackberries (do not use the mixer & beaters here)
7. Spoon batter into greased muffin tins, approximately 2/3 full in each muffin cup
8. Sprinkle tops with sugar
9. Bake at 375° for 20-25 minutes, until a toothpick inserted in the center comes out clean
10. Using a small silicone pastry brush, brush muffins with melted butter as soon as they are out of the oven and put back in the oven for 2 minutes 
11. Let Cool for 5 minutes, remove from muffin tins & serve
    





Recommended Baking Essentials

 Wilton Non-Stick 6-Cup Standard Muffin Pan, Set of 2Check Price OXO Good Grips Silicone Basting & Pastry Brush - SmallCheck Price LILPARTNER Hand Mixer ElectricCheck Price Tovolo Stainless Steel Mixing (7.5 Quart)Check Price

 





Or, Try a Blackberry Fruit Cobbler!



 

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Delicious Blackberry Muffin Recipe Reviewed Written by:







© 2021 Cynthia Sylvestermouse
 




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Easy Apple Cobbler Recipe & Review

One of my favorite desserts is a fresh baked cobbler.  Fortunately for me, my mother taught me how to make a very easy cobbler when I was a child. 

Over the years, I have made several types of fruit cobbler.  Peach cobbler is my personal favorite (you will find my peach cobbler recipe by clicking here), but my husband's favorite is an apple cobbler.

When my mother-in-law sent us a huge box of apples for Christmas, one of the first things I made was an apple cobbler.  Between my husband and son, that apple cobbler disappeared almost before I remembered to take pictures.

This is a very easy and delicious cobbler recipe.  You can use just about any fruit with the basic batter recipe. 

 

 

Apple Cobbler Recipe

Prep Time	Cook Time	Ready In	Yields
20 min.	55 min.	75 min.	12-16 servings

Ingredients 

• 2 cups of sugar
• 2 cups milk
• 2 cups self-rising flour
• 8 Tablespoons butter, melted 
• 5 or 6 Honeycrisp Apples - pealed & sliced (each apple should be sliced into 16 pieces)   

 

Directions

1. Preheat the oven to 350° 
2. Melt butter in an 9" x 13" baking pan 
3. In a separate bowl, combine the sugar, milk, and flour. Stir to batter consistency
   
4. Pour batter mixture over the melted butter (do not stir) 
5. Add Apples in a single layer, spread evenly in the batter (do not stir - push apples slices down to make sure they get covered with batter. They will pop back up, but they need batter on top)
6. Bake for 55 - 65 min. until golden brown (varies due to pan & oven)

 

Note:  You can half this recipe and cook it in an 8" pan for 45 min.  This is a great way to use only 3 apples!

Or, Try a Different Fruit Cobbler!

Easy Blackberry Cobbler RecipeQuick and Easy Peach Cobbler Recipe

 

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Easy Apple Cobbler Recipe Written by:

© 2021 Cynthia Sylvestermouse
 

Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN), Esty (Awin), and/or Zazzle Affiliate, I (we) earn from qualifying purchases.”

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