Champagne Jello Shots with Pop Rocks Ingreadents: … 1/2 cup 7up 1/2 cup champagne 2 envelops of unflavored gelatin 1 cup Vodka You can use colored sugar Directions: Pour the 7up and champagne into a small sauce pan. Stir. Pour gelatin over the mixture. Let sit for 1 minute. Cook the mixture over medium heat, stirring constantly until the gelatin disolves, about 5 minutes. Add vodka. Pour into a square baking dish. Refridgerate until set firm. Cut and plate then top with Pop Rocks. Note: do not plate until ready to serve as the sugar melts the jello.See More
Easter Cake 1 box lemon cake mix 1 can(s) lemon frosting 2 bag(s) off diffrent easter candies Directions 1 Bake cake according to directions on package 2 cool the cake spread on the frosting. 3 Add Easter candies on tops and sides of the cake its so pretty
Apple Pie Drink – alcoholic makes 24 servings … 1 gallon apple cider 1 gallon apple juice 2 cups white sugar 6 large glass bottles 6 cinnamon sticks 1 (1 liter) bottle 190 proof grain alcohol (such as Everclear) Directions 1.Bring apple cider, apple juice, and sugar to a boil in a large pot over medium heat until sugar is dissolved, about 10 minutes. Divide juice mixture evenly into the bottles. Add a cinnamon stick to each bottle.
INGREDIENTS 8-10 Paper cups and straws… 2 C Crushed Birthday Cake Oreos 1 Jar (14 oz) Sweetened condensed milk ½ C Vanilla cake mix (dry) 1 tube (8oz) Cool Whip ½ C Sprinkles INSTRUCTIONS Place Oreos in a Ziploc bag and use a rolling pin or heavy object to crush Oreos into small pieces. Set aside. Combine sweetened condensed milk and dry vanilla cake mix. Stir until cake mix is incorporated into the condensed milk. Add Cool Whip and mix until well combined. Sprinkle a little bit of Oreo and sprinkles into the bottom of each cup. Pour remaining Oreos and sprinkles into ice cream batter. Mix until smooth. Divide ice cream evenly between cups. Put a straw down the middle of each cup (you may want to cut the straws in half). Freeze for 3-4 hours to harden. Remove paper lining before eating.
American Flag Cake 3 (10.25 ounce) packages white cake mix… 9 egg whites 1 cup vegetable oil 3 3/4 cups whole milk 2 tablespoons clear vanilla extract 2 tablespoons red food coloring 1 tablespoon blue food coloring 1 cup white chocolate chips 10 cups fluffy white frosting 1 tablespoon white chocolate chips, or as needed 2 tablespoons white sugar, or as needed 1 4-inch round paper or cardboard stencil Preheat oven to 350 degrees F (175 degrees C). Grease and line 4 8-inch round cake pans with parchment paper. Combine white cake mix, egg whites, vegetable oil, milk, and vanilla extract in a large mixing bowl. Beat for 30 seconds using an electric mixer on low speed. Increase mixer speed to medium and beat for 2 more minutes. The batter will still be slightly lumpy. To make the red cakes, measure half the batter into a separate bowl and whisk in red food coloring. Evenly transfer the red batter into 2 of the 8-inch prepared cake pans; smooth tops of batter with a spatula. Transfer half of the remaining uncolored batter into a 3rd prepared cake pan; smooth top as before. This will be the white cake portion. Add blue…
Sugar cravings? Slice a banana, drizzle honey, sprinkle cinnamon, put in the oven for 10 minutes at 350 degrees. (substitute any of your favorite sweets to add). delicious!
Bailey’s chocolate pudding shot Ingredients: 1 cup milk… 1/2 cup Bailey’s Irish cream liqueur 1/2 cup vodka 1 (4 serving size) package instant chocolate pudding mix Directions: Whisk together the milk, Irish cream liqueur, vodka, and instant pudding mix in a bowl until combined. Continue whisking for 2 minutes. Spoon the pudding mixture into shot glasses or disposable ‘party shot’ cups. Chill until set, about 30 minutes. The shots will have the consistency of mousse.
Vodka Infused Pineapple! 1 fresh pineapple 1 liter Stolichnaya Vodka Directions: 1. Slice the pineapple into chunks and place into a large container, preferably one with a spigot, such as a drink dispenser. 2. Pour the Stolichnaya Vodka directly over the fresh pineapple until the pineapple is covered with vodka. 3. Allow to sit for 12-14 days to infuse the vodka with the pineapple. 4. To serve, pour the pineapple infused vodka into a martini shaker filled with ice. Shake well and strain into martini glass. Notes: – This recipe doubles well. – We infused our vodka at room temperature. – We strained our vodka, funneled it back into the Stoli bottle and stored it within the refrigerator.
Mini Cheesy Chicken Pot Pies 1 can of reduced fat biscuits (10 count) – 1 cup cooked chicken breast, diced – 1 (10 1/2 ounce) can reduced-fat cream of chicken soup – 2/3 cup shredded low-fat cheddar cheese – 1 cup of frozen mixed veggies (I use broccoli, cauliflower, corn, peas…anything) – 1 teaspoon dried parsley flakes – 1 teaspoon of onion powder – 1/4 teaspoon black pepper 1. Preheat oven to 400 degrees. 2. Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup. 3. In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, onion powder, parsley flakes, and black pepper. Mix well to combine. 4. Evenly spoon chicken mixture into prepared biscuit cups. 5. Bake for 12 to 15 minutes or until golden brown. 6. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.
Holly Jolly Jelly Shots What you will need: 1 3-ounce box cherry gelatin dessert 1 3-ounce box lime gelatin dessert 3 packets unflavored gelatin 1 14-ounce can sweetened condensed milk 1 1/2 cups vanilla vodka 36 dollops whipped cream (for garnish) 36 mint leaves (for garnish) 72 small red candies (or 36 if using just one for garnish) Directions: Lightly coat a square dish with cooking spray, and then using a paper towel, wipe out the dish. It will leave a light residue to help unmold your shots, but it won’t affect the taste. For red layer, sprinkle half of a packet of gelatin over ¼ cup of water. Allow it to soak in a minute or two. Add one box of the cherry gelatin, along with 1 cup boiling water. Stir until everything has dissolved. Add 3/4 cup of vodka. Repeat the same process to make the green layer. To make the white layer, sprinkle two packets of gelatin over ½ cup of water. Allow it to soak in a minute or two. Pour in 1 cup of boiling water and one 14-ounce can of sweetened condensed milk. Stir until everything is thoroughly mixed and gelatin is dissolved….
Strawberry Cinnamon Rolls Ingredients ¾ cup milk ⅓ cup margarine or butter, softened 3¼ cups all purpose flour 1 (.25 ounce) package of instant yeast – 2 tsps ¼ cup white sugar ½ tsp salt 1 egg ¼ cup water Filling 1 cup strawberry jam (+/-) ½ teaspoon cinnamon 2 cups sliced strawberries Icing 1 cup powdered sugar ¼ tsp cinnamon 1-2 tbsp milk Instructions Heat the milk in a small saucepan until warm. Mix in the butter until melted. Let cool to lukewarm. In a large bowl combine 2¼ cup flour, yeast, sugar, and salt. Mix well.Stir in egg and ¼ cup of water. Mix well. Now stir in the milk mixture until dough forms. Stir in another cup of flour. When dough comes together flip onto a lightly floured surface and need until smooth.Return the dough ball to the bowl, cover with a damp towel, and let rest for 10 minutes. Roll out dough into a 15×10 inch rectangle. Spread the strawberry jam all over the dough. Sprinkle with cinnamon. Then evenly cover with the chopped strawberries. Roll up the dough and pinch the seam to seal. Cut into 12 equal size rolls. Place rolls cut side…
Cherry Supreme 2 cans cherry pie filling 1 box yellow cake mix 1⁄2 cup butter (cut into tbls) chopped walnuts, however much you want Put oven on 350 degrees F. Grease a 13×9 inch pan. Put both cans of cherry pie filling in. Top with cake mix. Press butter throughout dish. Sprinkle with nuts. Bake for 1 hour, or until it looks done (haha). Serve warm, also is good with vanilla ice cream or whipped cream– or both.
~BBQ Bacon Baked Potatoes! Baking potatoes medium to large 3-4 slices of Bacon per each Potato approx. 2-3 tablespoons of BBQ Sauce per Potato, use your favorite bbq sauce Wrap each potato with the Bacon strips…kind of overlapping them until the entire Potato is covered Brush them with some of the BBQ Sauce and bake them on a sheet pan (covered in foil) at 400 degrees for approx. 45-1 hour. OR until they’re golden, soft in the middle and done to your liking. Let them cool just a bit. Brush them with some of the BBQ Sauce and bake them on a sheet pan (covered in foil) at 400 degrees for approx. 45-1 hour. OR until they’re golden, soft in the middle and done to your liking.
Rainbow Jello Shooter Suggested pan: 9″ x 13″ cake pan, or molds Yield: about 45 jelly shots Garnish: Maraschino cherries, if desired If flexible silicon molds are used, prepare the molds with a quick spray or wipe of vegetable oil, then wipe the molds clean with a clean paper towel. This will leave a slight residue to assist in unmolding, but will not affect the taste or appearance of your jelly shots. Red Layer •1 cup water •2 envelopes Knox gelatin •1 box 3 oz box cherry or strawberry gelatin dessert •1 cup flavored vodka (we recommend Hangar One, Buddha’s Hand citrus infused vodka, but your favorite will work just fine!) Pour water in small saucepan, sprinkle with Knox gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, approximately 5 minutes. Remove from heat. Add the gelatin dessert mix, stir until dissolved. Stir in the vodka. Pour into pan and refrigerate until fully set, about an hour. Yellow Layer •1 cup water •2 envelopes Knox gelatin •1 box 3 oz box lemon gelatin dessert •1 cup flavored vodka (we recommend Hangar One, Buddha’s Hand citrus infused vodka, but your favorite…
Chocolate Peanut Butter Cookie Cake Cookies: 1cup (2 sticks) butter 2 cups chocolate chips 1-1/2 cups sugar 2 eggs 1teaspoon vanilla 2 cups Gold Medal™ all-purpose flour 2/3cup unsweetened cocoa 1 teaspoon baking soda 1/4teaspoon salt Filling: 1cup (2 sticks) butter, room temperature 1 cup creamy peanut butter 1-1/2 cups powdered sugar Directions 1 Preheat oven to 350°F. Line two large baking sheet with parchment paper and set aside. 2 In a large microwavable bowl, melt the butter and chocolate chips, stirring every 30 seconds, until melted and smooth. Let cool slightly. 3 Whisk in the sugar then the eggs and vanilla until well combined. 4 In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Add to the chocolate mixture, stirring until well combined. 5 Form 1/2 cup portions of dough into 7 balls and flatten into 6-inch round discs on prepared baking sheets. Form remaining dough into mini balls and flatten to bake and use for garnishing or just to munch on. Bake dough for approximately 8 minutes until edges are just starting to crisp and middles are still chewy. Let cool completely on cookie sheets. 6 Meanwhile make the filling. In the bowl of…
Ingredients: – 6 large baking potatoes – 1 stick of butter – 3 tbsp olive oil – salt and pepper for taste – bacon bits, cheddar cheese, onion sour cream for toppings – parsley for garnish Directions: Before you start following the steps, you need firstly to get your ingredients ready to be cooked. So, cut the bacon and the onion, and also peal the potatoes. 1.Preheat the oven to 425 F degrees. 2.Line a baking sheet with aluminum foil. 3.Wash the potatoes well. Cut off a thin side of each potato, so that to hold them straight on the table easier, then slice them. The slices should be about 3 to 4 mm in thickness, do not slide all the way down, about 3/4 down 4.Cut off the butter, the onion, and also a little bit of bacon into thin slices and add them between the slices of the potatoes. If you prefer, you could also add a bit more olive oil. 5.Bake for 45 minutes, then cover with aluminum foil and bake for another interval of 15 to 30 minutes, or until potatoes are cooked. 6.Top with cheese or your favorite toppings.