Sunday, December 29, 2013

Snickers Fudge

Snickers Fudge

Ingredient List:
First Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter


Second Layer:
4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts

Third Layer:
14 ounce package caramel cubes
1/4 cup heavy cream

Fourth Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

First Layer Prep:
Lightly spray 9×13 baking pan with cooking spray.
Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan.
Stir together until completely melted and smooth, then pour into the baking pan. Spread the mixture evenly with a spatula, then refrigerate until set.

Second Layer Prep:
Melt butter over medium-high heat in saucepan.
Add sugar and evaporated milk and bring to boil.
Cook for 5 minutes, stirring constantly.
Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla.
Add peanuts to mixture and spread evenly over chocolate layer.
Refrigerate until set.

Third Layer Prep:
Melt caramels and heavy cream over low heat until smooth.
Pour over peanut mixture and refrigerate until set.

Fourth Layer Prep:
Repeat step one.
Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth.
Pour over caramel layer and refrigerate for at least one hour before cutting.

Wednesday, December 18, 2013

Peanut blossoms

Peanut blossoms                      375degrees

1/2 c butter or marg
1/2 c peanut butter
1/2 c white sugar
1/2 c brown sugar
1 egg, unbeaten
2 T milk
1 3/4 c flour
1 tsp soda
1/2 tsp salt
1 tsp vanilla

Cream butter and peanut butter. Gradually add sugars and cream well. Add egg, milk, and vanilla, beat well. Blend in dry ingredients. Chill at least 1 hour. Shape in balls, place on ungreased cookie sheet. Bake 8 min. Remove from oven, press a milk chocolate in middle. Return to oven for 2-5 min.

Thursday, November 14, 2013

Baldpate Inn Cornbread


  • Stephanie J Ball (Stephanie made for the progressive dinner at Ravens Nest Oct 2013)





Baldpate Inn Cornbread (An Inn in Colorado)



1 cup butter

1 cup sugar

4 eggs

2 cups creamed corn

1/2 cup Monterey Jack cheese grated

1/2 cup Medium Cheddar cheese grated

1 cup all purpose white flour

1 cup yellow cornmeal

4 tsps baking powder

1/4 teaspoon salt



Preheat oven to 350 degrees.   Using an electric mixer, cream butter & sugar, then add eggs one at a time.

Graduall, mix in corn and cheeses.  Combine dry ingredients in separte bowl .  Stir in dry ingredients into batter.  

Spread evenly in a greased 9 x 13 cakepan.  Place in oven and immediately reduce oven temp to 300 degrees.

Bake one hours.   Top will seem moist-looking, not dry as in a cake.   Center should be set, not gooey.   Serve warm.  

Enjoy!

Paula's Pound Cake

Margarita Cheesecake

Recipe: Margarita cheesecake


Ingredients

  • For the crust
  • 4 ounces salted pretzels (4 cups)
  • 1/3 cup sugar
  • 4 tablespoons unsalted butter, melted
  • For filling
  • 1 1/2 pounds (three 8-ounce bars) cream cheese, room temperature
  • 1 cup sour cream, room temperature
  • 3/4 cup sugar
  • 2 tablespoons Grand Marnier, Triple Sec, or other orange-flavored liqueur
  • 1 tablespoon tequila
  • 1 tablespoon plus 2 teaspoons grated lime zest (from about 3 limes)
  • Pinch of salt
  • 4 large eggs, room temperature
  • Key limes or small Persian limes, very thinly sliced, for garnish

Preparation

Make the crust: Preheat oven to 375°F, with rack in center. In a food processor, pulse pretzels until fine crumbs form (you will have a little more than 1 cup). Add sugar and melted butter; process until combined. Press evenly in bottom and 1 inch up side of a 9-inch springform pan. Bake until golden brown, about 9 minutes. Transfer to wire rack to cool completely.
Make the filling: Reduce oven temperature to 325°F. Wrap exterior of springform pan with a double layer of foil. Set a kettle of water to a boil. With an electric mixer on medium-high speed, beat cream cheese until fluffy and smooth, about 3 minutes, scraping down sides of bowl as needed. Reduce speed to medium. Mix in sour cream, sugar, Grand Marnier, tequila, lime zest, and salt; beat until well incorporated. Add eggs, 1 at a time, beating well after each.
Pour cream-cheese mixture over cooled crust (filling will come up higher than crust). Set springform pan in a roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of springform pan.
Bake on center rack until cake is set and slightly firm to the touch, about 65 minutes. Transfer springform pan to a wire rack, and remove foil; let cool completely. Refrigerate until chilled, at least 6 hours or up to overnight. Run a knife around edge of cake to loosen before unmolding. Garnish with lime slices.

Serving Size
Makes 8 to 10 servings

Red Velvet Cake (Martha Stewart)

Recipe: Red velvet cake


Ingredients
  • Unsalted butter, for pans 2 1/2 cups cake flour (not self-rising), plus more for pans
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 1 1/2 cups canola or safflower oil
  • 2 large eggs
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons white vinegar
  • For cream cheese frosting
  • 1 pound (two 8-ounce bars) cream cheese, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 pounds confectioners' sugar, sifted
Preparation
For cake: Preheat oven to 350°F. Butter two 9-by-2-inch round cake pans; line with parchment rounds, and butter parchment. Dust with flour, tapping out excess. In a medium bowl, whisk together flour, cocoa, and salt.
With an electric mixer on medium speed, beat sugar and oil until well combined. Add eggs, 1 at a time, beating well after each addition. Add food coloring and vanilla; beat until well combined. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour; beat until just combined, scraping sides of bowl as needed.
In a small bowl, mix baking soda and vinegar. Add to batter; beat 10 seconds. Divide batter evenly between prepared pans. Bake until a cake tester comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 15 minutes. Turn out cakes onto rack to cool completely.
Place bottom cake layer on a cake stand or platter, and spread evenly with about 1 1/2 cups cream-cheese frosting. Place second layer on top; spread and swirl remaining frosting over cake. Cake can be refrigerated up to 6 hours; bring to room temperature before serving.
For cream cheese frosting: With an electric mixer on medium speed, beat cream cheese and vanilla until light and creamy, about 2 minutes. Add butter, beating until incorporated.
Reduce speed to low. Gradually add confectioners' sugar, 1 cup at a time, and beat until fluffy and smooth. Frosting can be refrigerated in an airtight container up to 3 days. Bring to room temperature, and beat on low speed before using.
Serving Size
Makes 8 to 10 servings

Tuesday, September 17, 2013

Kroger Free Friday downloads!

Did you know that every Friday, you can download a coupon for a free item at Baker's/ Kroger stores? Give it a try! #gotitfree !

Wednesday, September 11, 2013

Kashi Hummus Crisps


Got a bag of these chips for my BzzCampaign, they are a pretty good snack. A little "blah" on their own, but the perfect compliment to a dip. Love getting a double dose of hummus by dipping the in roasted red pepper hummus.

Wednesday, May 1, 2013

Blueberry Muffins


INGREDIENTS:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
DIRECTIONS:
1.Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2.Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3.To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4.Bake for 20 to 25 minutes in the preheated oven, or until done.

Monday, April 29, 2013

Spinach Dip Phyllo (fillo) cups

2 cups parmesan cheese (real parmesan)
1 (10 ounce) box frozen chopped spinach

1 (14 ounce) can artichoke hearts, drained and chopped
2/3 cup sour cream
8 oz cream cheese

1/3 cup mayonnaise
2 garlic cloves, minced

Phyllo dough sheets .

Chop artichokes and spinach in food processor
Mix mayo, sour cream, and cream cheese with garlic, then add parmesan, artichokes, and spinach and mix well.

Cut phyllo into small squares and place 4-6 squares in mini muffin tin cups. Brush edges with melted butter and bake at 350 for 4-5 minutes. Fill each cup with spinach dip (a piping bag works well for this), place muffin tin back in the oven and turn off the heat. Check on them after 5 minutes to see if the spinach dip is warm enough and be sure cups aren't getting too brown.

Jello Shots

1 *JAGER BOMB* boil 1 cup red bull (in place of water), add black cherry or orange jello, 1 cups jager.

2 *MARGARITA* boil 1 cup water, add 3 oz pkg lime jello, 4 oz tequila, 4 oz sweet & sour margarita mix. sprinkle with salt just before firm.
(substitue watermelon jello for lime for a melon margarita)

3 *RUM & COKE boil 1 cups coke, mix in dark cherry jello add 1 cups light rum

4 *MIMOSAS* this one varies from the normal method Since champagne isn't as strong as liquor, cut the water out of this one. boil one cup champagne, mix orange jello 2 min, add one more cup champagne and a splash of OJ.

5 *SILK* Boil one cup champagne, mix in jello for 2 minutes, add one cup champagne and splash of lychee juice from the can.

6 *ORANGE TIC TAC* Boil two cups red bull, mix jello two minutes, add two cups mandarin orange vodka

7 *LEMON DROP* (boil 1 cup water, add lemon jello, citrus vodka, top with sugar sprinkles just before its fully set up)

8 *GRAPE CRUSH* (boil 1 cups water, add grape jello, 1/2 cup plain vodka, 1/2 cup chambord)

9 *HAWAIIAN* (boil 1 cup water, add pineapple or blueberry jello, 1 cup coconut rum)

10 *GIN & TONIC* (boil 1 cup tonic water, add lime jello, 1 cup gin)

11 *LEMON LIME* (boil 2 cups sprite, add lemon and lime jellos, 2 cups citrus vodka)

12 *BLUEBERRY* (boil 1 cup water, add blueberry jello, 1 cup blueberry vodka)

13 *FRUIT PUNCH* (boil 1 cups water, add mixed fruit jello, 1/2 cup blueberry vodka, 1/2 cup raspberry vodka)

14 *WATERMELON* (boil 1 cup water, add watermelon jello,1 cup watermelon vodka)

15 *BEER* (boil 1 cups water, add strawberry jello, add 1 cup any malt liquor)

16 *CARIBBEAN* (boil 1 cup water, add strawberry-banana jello, Cruzan banana rum

17 *CHERRY COLA* (boil 1 cup coke, add cherry jello, 1 cup cold cola, 1/2 cup amaretto, 1/2 cup spiced rum)

18 *DREAMSICLE* (boil 1 1/3 cup water & 2/3 cup OJ, add orange jello, 1 cup vanilla vodka 1/2 cup raspberry or berry vodka, 1/2 cup KeKe Beach Key Lime Cream Liqueur)

19 *LIME IN THE COCONUT* (boil 1 cup water, add watermelon jello, 1 cup Malibu Coconut Rum)

20 *RED HOTS* (boil 2 cups water, add jello, 1/2 cup cold water, 2 cups Cinnamon Schnapps)

21 **SEX ON THE BEACH** boil 1 cup cranberry juice, add 3 oz pkg orange jello, 3 oz peach schnapps, 5 oz vodka

22 ***SOUR APPLE*** (in microwavable container, mix 1 small box sour apple jello, 1 pkg knox gelatin and 1 tbs sugar. Stir in 1 cup Mt. Dew and mix well. Microwave on high for 1 min. Stir until powder is dissolved. Mix 2 cups vodka & 3/4 cup Captain Morgan Coconut Rum. mix well and let sit 1 min. pour into cups and refrigerate.)

23 *SQUIRM* (boil 2 1/4 cup water, add 3 small pkgs any flavor jello, 2 cups vodka, 3/4 cup ice cold water. add 1 gummy worm to each shot before firm.

24 *CARIBOU LOU* (1/2 cup boiling water 1/2 cup pineapple juice boiled, add pineapple jello, 1/2 cup Malibu Rum, 1/2 cup Triplesec)

25 *JOLLY RANCHER* (boil 1 cup water, add melon jello, 1/2 cup vodka, 1/2 cup apple pucker)

26 *PURPLE PEOPLE EATER* (boil 1 cup water, add grape jello, 1/2 cup vodka, 1/2 cup watermelon pucker)

27 *BAHAMA MAMA* (boil 1 cup water, add watermelon jello, 1/2 cup Malibu rum, 1/2 cup peach schnapps)

28 *COSMOPOLITAN* (boil 1 cup water with a splash of lime juice, add cranberry jello, 1/2 cup vodka, 1/2 cup triple sec)

29 *CHERRY BOMB* (boil 1 cup redbull, add cherry jello, 1 cup vodka and drop in one maraschino cherry, step up before firmed.)

30 *BLUE FIRECRACKER* (boil 1 cup water, add berry blue jello, 1/2 cup vodka, 1/2 cup peach schnapps)

31 *WHITE LIGHTNING* (boil 1 cup water, add pina colada jello, 1/2 cup vodka, 1/2 cup triple sec)

32*FUZZY NAVEL* (boil 1 cup water, add 3 oz orange jello, 2 oz vodka, 6 oz peach schnapps

33 *RED HEADED SLUT* boil 1 cup water, add cranberry jello, 1/2 cup peach schnapps, 1/2 cup jager

34 *MOJITO* (1 cup boiling water, 3 oz box lime jello, 6 oz white rum, 2 oz cold water. top with mint leaves chopped and crushed. (or substitue mint leaves with a splash of mint extract in the the boiling water.)

35 *STRAWBERRY DAQUIRI* (boil 1 cup water, add 3 oz package wild strawberry jello, 6 oz white rum, 1 oz sweet & sour or margarita mix.

36 *DEVILS KISS* 1 cup of boiling water. Dissolve 1 envelope of Knox Gelatin and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Goldschlager, and 1/4 cup of Bacardi-151. Stir well and wait until the liquid has cooled before pouring into jello shot cups. if you double up the Knox Gelatin in this one you can eliminate the cup serve these up as jigglers!!

37 *ANKLE BREAKER* 1 cup of boiling water. Dissolve 1 envelope of Lime Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of 151 Rum, and 1/4 cup of Cherry Brandy. Stir well and cool before pouring into jello shot cups.

38 *FIRECRACKER 2* 3/4 cup of boiling water. Dissolve 1 box of Orange Jello and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Sloe Gin , and 1/3 cup of Spiced Rum and 1/3 cup of 151 Rum. Stir well and cool before pouring into jello shot cup

39 **KOMANIWANALAYA** 2 cups of boiling water. Dissolve 1 box of Pineapple Jello and 1 box of Cranberry Jello (both 3 oz size) and stir until fully dissolved. Add 1 cup of cold water, 1/2 cup of Amaretto, and 1/2 cup of 151 Rum. Stir well and cool before pouring into jello shot cups.

40 *RAIN MAIN* 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Bacardi 151, and 1/4 cup of Melon Liqueur. Stir well and cool before pouring into jello shot cups

41 ADAM AND EVE 3/4 cup of boiling water. Dissolve 1 box of Lemon Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Brandy, and 1/4 cup of Pomogranate Liqueur and 1/4 cup of Gin. Stir well and cool before pouring into jello shot cups.

42 ALABAMA SLAMMER 3/4 cup of boiling water. Dissolve 1 package of Lemon Jello (3 oz) and stir until everything is completely dissolved and then add 1/3 cup of coldwater. Next, add 1/3 cup of Amaretto, 1/4 cup of Southern Comfort, and 1/3 cup of Sloe Gin. Mix throuroughly until everything is well combined and the carefully pour into jello shot cups. Chill for 3 to 4 hours and serve.

43 ALL NIGHTER 1 cup of boiling water. Dissolve 1 box of Cherry Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water and 1/2 cup of Watermelon Vodka. Stir well and cool before pouring into jello shot cups.

44 APPLE PIE 1 1/2 cups ofboiling water. Dissolve 2 boxes of Lemon Jello (3 oz size) and stir until fully dissolved. Add 1 cup of cold water, 1/2 cup of Light Rum, 1/2 cup of Sweet Vermouth, 1/4 cup of Apple Brandy and 1/4 cup ofGrenadine. Stir well and cool before pouring into jello shot cups.

45 BANANA BOAT 1 cup of water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Coconut Rum , and 1/4 cup ofBanana Liqueur. Stir well and cool before pouring into jello shot cups.

46 BANANA SPLIT 1 cup of boiling water. Dissolve 1 box of Strawberry Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/4 cup of Vodka, and 1/4 cup ofBanana Liqueur and 1/4 cup of Creme de Cacao. Stir well and cool before pouring into jello shot cups.

47 BAT OUT OF HELL 1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir for at least 2 minutes until fully dissolved. Add 1/2 cup of Red Bull, 1/4 cup of Rumand 1/4 Blue Curacao. Stir until well combined and cool before pouring into jello shot cups.

48 BERMUDA TRIANGLE 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Spiced Rum and 1/4 cup of Peach Schnapps. Stir well and cool before pouring into jello shot

49 BLACK CAT 1 cup of boilingwater. Dissolve 1 package of Raspberry Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Black Vodka, and 1/4 cup of Chambord. Stir well and wait until the liquid is about room temperature before pouring into jello shot cups.

50 BLACK WIDOW 1 cup of boiling water. Dissolve 1 package of Grape Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 3/4 cup of Blackberry Vodka and 1/8 teaspoon of Ginger Powder. Stir well and cool slightly before pouring into jello shot cups. For a schnazzy garnish, drop a singleblackberry in each cup before chilling

51 COUGH DROP 1 cup of boiling water. Dissolve 1 3 oz package of Strawberry Jello and stir until fully dissolved. Add 1/2 cup of cold water, 1/2 cup of Jagermeister. Stir well and cool before pouring into jello shot cups.

52 CRYPTINI 1 cup of HotCoffee. Dissolve 1 envelope of Knox Gelatin and stir until fully dissolved. Add 1/3 cup of Iced Coffee, 1/3 cup of Vodka, and 1/3 cup of Kahlua. Stir well and wait until the liquid has cooled before pouring into jello shot cups.

53 FRENCH TICKLER 1 cup of boilingwater. Dissolve 1 package of Orange Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/4 cup of Cinnamon Schnappsand 1/2 cup of Vodka. Stir well and wait until the liquid has a chance to cool before pouring into jello shot cups.

54 HARVEY WALLBANGER 1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Vodka and 1/4 cup ofGalliano. Stir well until completely combined and wait until the liquid has cooled before pouring into jello shot cups.

55 JUICY FRUIT 3/4 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Vodka, and 1/3 cup ofMelon Liqueur and 1/3 cup of Peach Schnapps. Stir well and cool

56 JAGERMASTER 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Jagermeister, and 1/4 cup of Amaretto, and a just a splash of Grenadine. Stir well and cool before pouring into jello shot cups.

57 JAGERMONSTER 1 cup of boiling water . Dissolve 1 package of Orange Jello and stir until fully dissolved. Add 1/4 cup of cold water , 1/2 cup of Jagermeister, and 1/4 cup of Grenadine. Stir well and cool before pouring into jello shot cups.

58 LETHAL INJECTION 2 cups of boiling water. Dissolve 1 package of Orange Jello (3 oz) and 1 package ofPineapple Jello (3 oz) and stir at least 2 minutes until completely dissolved. Add 1 cup of cold water followed by 1/4 cup of Amaretto, 1/4 cup of Coconut Rum, 1/4 cup of Dark Rum and 1/4 cup of Spiced Rum. Stir well and wait until the liquid has cooled before pouring intojello shot cups.

59 LONG ISLAND ICED TEA and measure 1 cup of boiling water. Dissolve 2 packages of Lemon Jello (3 oz) and stir until fully dissolved. Add 1/2 cup of Cola and 1/2 cup of cold water. Now get ready to add the alcohol - 1/2 cup of Gin, 1/2 cup of LightRum, 1/2 cup of Vodka and 1/2 cup of Tequila. Stir until everything is well combined and let it cool before pouring into jello shot cups.

60 NINJA TURTLE 1 cup of boiling water. Dissolve 1 box of Orange Jello and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Gin, and 1/4 cup of Blue Curacao. Stir well and cool before pouring into jello shot cups.

61 PAIN KILLER 3/4 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Dark Rum, 1/3 cup ofCoconut Rum and 1/3 cup of Orange Liqueur. Stir well and cool before pouring into jello shot cups.

62 PIXIE STIX 1 cup of boiling water. Dissolve 1 box of Lemon Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Southern Comfort, and 1/4 cup of Blackberry Brandy. Stir well and cool before pouring into jello shot cups.

63 RED SILK PANTIES 1 cup of boiling water. Dissolve 1 box of Cranberry Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Vodka, and 1/4 cup ofPeach Schnapps. Stir well and cool before pouring into jello shot cups.

64 KINKY MALIBU BARBIE Boil 1 cup water, add peach jello, 1/2 cup Kinky Liquer, 1/2 cup Malibu Coconut Rum.

65 Killer Kool Aid 1 1/2 cups of boiling water. Dissolve 2 boxes of Cranberry Jello (3 oz size) and stir until fully dissolved. Add 3/4 cup of cold water, 1/2 cup of Vodka, 1/2 cup of Gin, 1/4 cup of Rum, 1/4 cup of Chambord and 1/4 cup of Triple Sec. Stir well and cool before pouring into jello shot cups.

66 Broken Heart 1 cup of boiling water . Dissolve 1 package of of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Vodka, and 1/4 cup of Chambord. Stir well and cool before pouring into jello shot cups.

67 SCOOBY SNACKS 1 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Melon Liqueur, and 1/4 cup of Coconut Rum . Stir well and cool before pouring into jello shot cups.

68 TIJUANA TAXI 2 cup of boiling water. Dissolve 2 packages ofLemon Jello (3 oz size) and stir at least 2 minutes until fully dissolved.Next, add 1 cup of cold water, 1/2 cup of Tequila, 1/4 cup of Blue Caracao and 1/4 cup of Tropical Fruit Schnapps. Stir until completely combined and give it a chance to cool before pouring into jello shot cups.

69 RUMMY BEARS 1 cup boiling water, add any random flavor jello and 1 cup berry vodka, 1 gummy bear in the center of each shot.

70 WOOWOO 2 cups boiling water, add 3 pkgs grape jello, 3 pkgs cranberry/raspberry jello, 3 pkgs strawberry jello, 3 cups vodka, 3 cups peach schnapps, 1 can grape juice concentrate and 1 can cran-raspberry juice concentrate (both undiluted!)

PLEASE drink responsibly! ♥ Becky

Friday, March 8, 2013

Vodka Pie Crust

1 1/4 c flour
1/2 t salt
1 T sugar
6 T (3/4 stick) cold butter, cut into 1/4 in slices
1/4 c cold veg shortening
2 T cold vodka
2 T cold water

Combine 3/4 c flour, salt, and sugar. Mix well. Cut in shortening and butter, using pie cutter to mix until flour is mixed in, and it looks like cottage cheese.  

Add remaining 3/4 c flour-evenly mix it in.
Sprinkle vodka and water over mixture.
With rubber spatula, use folding motion to mix, pressing down on dough until it sticks together.
Wrap in plastic, place in fridge 45 min.  
On floured surface, roll out dough to 1/8in.
Place in pie pan
Cook @ 425 degrees until golden color, about 15-20min.

Josee Simonson's recipe, found in Omaha World Herald in 2009 or so.

Raisin Cream Pie (mom)

1 1/2 c raisins: Boil in water, shut off and drain.
Add 2/3 c. sugar,
1 T. flour
pinch of salt
Stir.
Add 1 1/2 c cream
3 eggs yolks
1 t. vanilla
Cook til thick.
Pour in 1 baked pie shell.

Mom (Estele) got this from Melodi Roseberry

Moms Best Meat Loaf

1 1/2 lb ground beef
    {I like 1lb gr beef, 1/2 lb. gr pork}
3/4 c milk
1 egg
3/4 c bread crumbs
1 med onion
1 T. chopped gr pepper
1 T ketchup
1 T worchestershire
1 1/2 t. salt
1 t. horseradish
1 t. dillweed
1 t. sugar
1 t. ground allspice

Bake for 15-20min, and then mix and spread on top:
1/4 c ketchup
2 T. brown sugar
1 T mustard
season to taste with salt and pepper

Bake total of 1- 1.5 hours at 350