Halloween Quenchers

This is by far my most favorite time of year, so do take some time to sit a spell and enjoy it with me
)0( Blessed Samhain and Happy Halloween

Pumpkins aside, the month of October is just as much about Halloween, kids, candy, and playing dress up, but that doesn't mean adults can’t join in on the fun! While the little ones are out trick-or treating, moms and dads can make plans to channel their inner ghoul at a grown-up costume party, before bedtime with these deadly cocktails! Whether you’re a bourbon, cognac, scotch whisky or tequila drinker, below you’ll find enough reasons to spook your taste buds!

 Basil Hayden’s Spiced Pumpkin Sour


 2 parts Basil Hayden’s® Bourbon


1/2 BasilHaydenPumpkinSpiceSourpart Fresh Orange Juice


1/2 part Lemon Juice


1/2 part Maple syrup


 1 spoon Canned Pumpkin Puree


 3 dashes Angostura® Bitters


                                       1 part Allspice Dram


                                       3-4 pieces Candy Corn


Directions:
Combine all ingredients into a mixing tin, add ice & shake vigorously. Strain into rocks glass over ice, then garnish with skewered candy corn.





Cointreau Masquerade


2 oz. Cointreau


1 oz. Fresh Lemon Juice


2 dashes Angostura Bitters


Pumpkin Spice Sugar For Rim (mix ½ cup sugar with 1 tablespoon pumpkin spice.)


                                         Directions: Shake Cointreau, lemon, and bitters with ice, then strain into a pumpkin spice rimmed glass.





Beetle Juice


1.50 oz. CV Rose


.50 oz. DeKuyper Crème de Cassis


Splash of Orange Juice


Directions: Build cocktail in an ice filled highball glass. Garnish with a lime wedge.








Graveyard Gruel


1.25 oz. Courvoisier VSOP


.75 oz. DeKuyper Rootbeer Schnapps


1.0 oz. Pineapple Juice


Directions: Shake all ingredients with ice and strain into a chilled cocktail glass, then garnish with a cherry.





Bloody Punch


1.25 oz. CV Rose


.75 oz DeKuyper Red Apple


1.50 oz. Fresh Lemon Sour


1.50 oz. Pineapple Juice


2 dashes Angostura Bitters


Directions: Build cocktail in an ice filled highball glass, and garnish with a pineapple wedge.





Last Rights (Dia de Los Muertos cocktail)


1.5 oz Hennessy V.S


.75 oz Fresh Lime juice


.5 oz Agave Nectar


.5 oz Crème de Cacao


½ tsp of Cayenne pepper powder


Directions: Add all ingredients to a shaker tin with ice, shake until chilled, Strain into a rocks glass over crushed ice.  Garnish with a lime wheel and serve.





Not Just Any Potion


1 1/2 parts Hornitos® Plata Tequila


2 parts Lime Juice


1 part Simple Syrup


1/2 part Raspberry Puree


1 part Vanilla Liqueur


Directions: Shake and pour ingredients into a cocktail glass half rimmed with a thick layer of black lava salt. Garnish with 2-3 chocolate/salt covered raspberries.





Marnier Raspberry Peach Jolly Rancher


2 oz Grand Marnier Raspberry Peach


1 oz peach liqueur
Splash of cranberry juice


Combine ingredients in a shaker and shake.  Strain into a cocktail glass and serve.


 Cheers and Happy Halloween!

Candy Corn Surprise

Candy corn is always a Halloween favorite--make it even better when you mix with pecans and white candy bark.

 

Servings: 3 dozen

 

Ingredients:

2 cups Coarsely Chopped Pecans

1 cup Halloween Candy Corn  

1½ lb White Chocolate Candy Bark, coarsely chopped   

1× 14 oz. can Sweetened Condensed Milk 

¼ tsp Salt  

1 tsp Vanilla Extract

 

Directions:

Preheat oven to 350 degrees. Toast pecans, in a single layer, in a shallow pan for 8-10 minutes. Line a 15x10-inch jelly roll pan with lightly greased foil. Microwave candy bark, sweetened condensed milk, and salt in a 2-qt microwave safe bowl on high for 3-4 minutes, stirring at 1 minute intervals. Stir until smooth. Stir in vanilla, candy corn and pecans. Spread evenly in prepared pan. Cool; cover and chill at least 2 hours or until set. Turn candy out onto cutting board and cut into squares. Store, covered, at room temperature.

Blueberry Syrup

While I do purchase and use maple syrup, I actually prefer fresh fruit syrups on my pancakes and waffles when the berries are in season.  I’m going to share how I make up a batch of blueberry syrup but you can use this same method with other varieties of berries and fruit: strawberries, cherries, raspberries, blackberries, etc.  This is also a good way to use up fresh berries that are on there last leg in the fridge – so they don’t go to waste!

This recipe is easy to whip up while your making a big ol’ stack of pancakes or waffles and you can serve it immediately.  Store the leftovers in a sealed container in the fridge for up to a couple months. However, you can make this up ahead of time and actually you could can it for gifts if you so desired!

Here’s how I make up a batch for a morning treat:

:Blueberry Syrup

2 cups organic blueberries
1/2 cup of sugar
1/2 cup of water

Place all ingredients in a saucepan on the stove and allow to boil. Once a syrup has been made by the sugar and water take a potato masher and mash the berries up to the consistency that you like (I like it a little lumpy so that some of the berries are totally mashed up). Allow the syrup to cook a little longer until the syrup will coat the back of your spoon (generally this syrup takes 10 to 15 minutes but you will want to watch it for the right consistency. If it thicken too much you can always add water, but you don’t want to scorch the sugar!).

At this point the syrup is ready to eat. I like the skin and fruit in my syrup. However, if your family prefers a true syrup (without the skin and fruit, only the juice), just strain the syrup through a sieve.

Serve over warm pancakes, waffles, or stirred in yogurt or on top of ice cream!

Make Your own Jello Shots!!

Ever tried a Jello Shot?? Well go easy when you do, they taste like candy with a pop but they can rock you over pretty fast.
Here is our complete Jello shot list, all in one post, or at least complete up to this point. I haven't come across any more that have made the cut yet, so for now I give you this. A grand total of 70 Jello Shot recipes!!! Complete with the Jager Bomb, Jagermonster & Jagermaster!


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 of Banana 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!

Conversation Heart Cookies

Conversation Heart Cookies 

• 

 

 

Martha Stewart Living, February 2009

• Yield Makes 70 cookies            Ingredients

• 2 cups sifted all-purpose flour, plus more for surface
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 ounces (1 stick) unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• Royal Icing
• Gel-paste food coloring (such as leaf green, lemon yellow, peach, red, rose, and violet)

Directions

1. Whisk together flour, baking powder, and salt in a large bowl. Cream butter and sugar with a mixer on medium speed until pale and fluffy. With mixer running, add egg and vanilla. Reduce speed to low. Add flour mixture gradually, beating until just incorporated. Divide dough in half; flatten each half into a disk, and wrap each in plastic. Refrigerate until firm, at least 1 hour (or overnight).
2. Preheat oven to 325 degrees with racks in top third and lower third. Let 1 disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. On a lightly floured work surface, roll out dough to just under 1/4-inch thickness, adding more flour as needed to keep dough from sticking. Cut out cookies with a 2-inch heart cutter, and place them 2 inches apart on a parchment-lined baking sheet. Roll out scraps once, and repeat. Repeat with remaining disk of dough. Freeze cookies until very firm, about 15 minutes.
3. Bake cookies, rotating sheets halfway through and switching from top to bottom, until edges turn golden brown, 14 to 16 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 1 week.
4. Divide royal icing into 1/2-cup portions in small bowls. Tint each with a different gel-paste food coloring, starting with just a drop, mixing well, and adding more, drop by drop, to reach desired shade. Transfer 1 bowl of icing to a pastry bag fitted with a 1/8-inch round plain tip. Pipe the outline around edge of each cookie, then fill in with frosting. Poke air bubbles with a toothpick. Transfer decorated cookies to a parchment-lined baking sheet, and let stand uncovered overnight until dry.
5. Arrange stamp letters to create desired phrases. (We stamped LUV U, UR A QT, BFF, LYLAS, B MINE, and 2GTBT.) Fold a paper towel into quarters. Squeeze a small amount of red gel-paste food coloring onto a paper towel, and press stamp in coloring. (You may need to blot stamp a few times on a clean paper towel if coloring is too thick.) Lightly press stamp on top of icing in center of each cookie. Let stand until dry, about 30 minutes. Stamped cookies will keep, covered, for up to 3 days.

Cook's Note

We used a Cosco 2000 Plus Custom Stamp Kit (No. 614107), $24.99, from Staples.

Candy Cane Cake

Candy Cane Cake

Your little elves' eyes will light up when they see—and taste—this pretty peppermint Bundt cake.

1 box Betty Crocker® SuperMoist® white cake mix
1 1/4cups water
1/3 cup vegetable oil
3 egg whites
1/2 teaspoon red food color
1/2 teaspoon peppermint extract

White Icing:
1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla, if desired

Decoration: Crushed candy canes or crushed hard peppermint candies, if desired

1. Heat oven to 350ºF. Generously grease and flour 12-cup fluted tube (Bundt cake) pan.

2. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally.

3. Pour about 2 cups batter into pan. Pour about 3/4 cup batter into small bowl; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.

4. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour.

5. In small bowl, mix all icing ingredients. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread icing over cake. Sprinkle top with crushed candy.

Your little elves' eyes will light up when they see—and taste—this pretty peppermint Bundt cake.

1 box Betty Crocker® SuperMoist® white cake mix
1 1/4cups water
1/3 cup vegetable oil
3 egg whites
1/2 teaspoon red food color
1/2 teaspoon peppermint extract

White Icing:
1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla, if desired

Decoration: Crushed candy canes or crushed hard peppermint candies, if desired

1. Heat oven to 350ºF. Generously grease and flour 12-cup fluted tube (Bundt cake) pan.

2. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally.

3. Pour about 2 cups batter into pan. Pour about 3/4 cup batter into small bowl; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.

4. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour.

5. In small bowl, mix all icing ingredients. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread icing over cake. Sprinkle top with crushed candy.

Candy Bar Stuffed Chocolate Chip Cookies

.

Candy Bar Stuffed Chocolate Chip Cookies

Get a load of these giant cookies! This is yet another fabulous recipe created by Jenny from Picky Palate. You take chocolate chip cookie dough and place a big scoop on the top of your favorite fun size candy bar and place a nice big scoop on the bottom then seal the edges up and bake. The result is a classic buttery, chewy, and perfectly crisp edged chocolate chip cookie with a melty, gooey, and chocolately surprise center!

My candy bars of choice were Snickers, Reese's Peanut Butter Cups, and Milky Ways, but any fun size candy bar would work great, just choose your favorites!

Here's the inside of the Snickers stuffed cookie,

and the inside of the Reese's Peanut Butter Cup cookie,

and finally the Milky Way stuffed cookie, my favorite!

Candy Bar Stuffed Chocolate Chip Cookies: (Picky Palate)

Makes abour 24 large cookies

-2 sticks butter, softened

-1 cup granulated sugar

-3/4 cup brown sugar

-2 large eggs

-1 tablespoon pure vanilla extract

-3 1/2 cups all-purpose flour

-1 teaspoon baking soda

-1/2 teaspoon salt

-10 oz. bag chocolate chips

-variety of fun sized candy bars, about 24

1. Preheat oven to 350 degrees F. In a stand or electric mixer, cream together the butter and sugars until well combined. Add eggs and vanilla until well combined.

2. Place flour, baking soda, and salt in a large bowl; mix and then slowly add to the wet ingredients. Add chocolate chips to combine. Using a cookie scoop, take one scoop of cookie dough and place on top of candy bar. Take another scoop of dough and place on bottom of candy bar. Seal edges together by pressing and cupping in hand until candy is enclosed with dough. Place on parchment or silpat lined baking sheet and bake 9-13, or until cookies are baked to your liking. Let cool for 5 minutes and then transfer to a wire rack to cool completely.

Ho Ho Cake

Hostess "Ho Ho" Cake

This super easy Hostess "Ho Ho" Cake is a great way to bring back fond childhood memories! Which of these was your favorite hostess snack to get in your lunch? Mine was the Hostess Cupcake, and I think I will just have to make a homemade version of those sometime soon as well!

A moist chocolate cake with a super sweet and creamy vanilla buttercream filling and a chocolate glaze! What is there not to love about this cake? It was a huge hit!

"Ho Ho" Cake: (adapted from How Sweet It Is)

For the cake:

-1 box of your chocolate cake mix, plus the ingredients called for on the box or use your favorite chocolate cake recipe (this is mine)

1. Preheat oven to 350 degrees F. Spray a jelly roll pan with non-stick cooking spray, set aside. Prepare chocolate cake according to package directions. Pour batter into prepared pan and spread around until it's even. Bake for 15-20 minutes.

Remove cake and let cool for 30 minutes. While cake is cooling, prepare the middle layer.

For the middle layer:

-1/2 cup butter, softened

-1/2 cup vegetable shortening

-4 cups powdered sugar

-2-3 tablespoons milk

Cream butter and shortening in a large mixing bowl. Gradually add remaining ingredients and beat until mixture is thick, combined, and spreadable. Spread in an even layer on the chocolate cake. Set in the freezer for 15 minutes while you make the chocolate glaze.

For the chocolate glaze:

-1/2 cup butter

-1/2 cup cocoa powder

-2 cups powdered sugar

-2-4 tablespoons milk

In a medium size pot, melt the butter over medium heat. Add the cocoa powder and whisk until smooth. Remove from heat and mix in the powdered sugar and milk. Remove cake from freezer and evenly frost with the glaze. Store in the refrigerator.

better than crack brownies-to drool for

Better-Than-Crack-Brownies

What else can I say about these fabulous brownies?

I guess the name says it all, although I don't know if they are truly better-than-crack, thank goodness! I really wouldn't know because I would never try crack or any drugs 

But, what I do know is that these brownies are sinful and are full of pure delicious-ness.

You have a fudgy chocolate brownie, topped with chopped up Butterfingers and Reese's Peanut Butter Cups, which then gets topped off with a mixture of melted chocolate chips, butterscotch chips, and peanut butter and then Cocoa Pebbles cereal gets mixed in! Wow, I know, trust me they are gooooood!

These brownies are chewy and fudgy, crunchy and smooth, and chocolatey and peanut buttery! It's like eating a brownie, a candy bar, and a scotcheroo all in one!

I have made these several times and everywhere I take them, they are a huge hit!

Go make these brownies : ), don't wait!

Better-Than-Crack-Brownies: (adapted from How Sweet It Is)

-1 batch brownies for a 13x9-inch pan (boxed or your favorite homemade)

-1/2 cup chopped Butterfingers

-1 cup chopped Reese's Peanut Butter Cups

-3/4 cup milk chocolate chips

-3/4 cup butterscotch chips

-1 1/2 cups creamy peanut butter

-1 1/2 cups Cocoa Pebbles cereal

Make brownies according to directions for a 13x9-inch baking pan. Bake for 20-25 minutes, just so that they are slightly underbaked. Remove and top with chopped Butterfingers and Reese's Peanut Butter Cups, and bake 4-6 minutes more.

While they finish baking, melt chocolate chips, butterscotch chips, and peanut butter together until smooth. Stir in cereal. Remove brownies from oven and evenly pour peanut butter mixture over top.

Refrigerate for 2 hours before serving. I think they taste best cold straight from the refrigerator!

homemade white chocolate peanut butter

I will have more time for baking and blogging and sharing yummy recipes with you!

I never knew that making homemade peanut butter was so easy. All you need is a few simple ingredients and a couple of minutes and you will have whipped yourself up some gourmet peanut butter with endless possibilities! You can basically add anything you want into the peanut butter mixture to create your own peanut butter concoction. You could add honey, melted milk chocolate, melted butterscotch chips, caramel, or may I suggest trying this fabulous looking Cookies and Cream Peanut Butter, from Picky Palate that I want to just dive right into! Doesn't that look delicious?!

This peanut butter is great for dipping apples and pretzals into or slathering on toast and bagels. Try it out and let me know what flavors you come up with!

Homemade White Chocolate Peanut Butter: (How Sweet It Is)

makes about 3/4 cup

• 1 1/2 cups dry, roasted peanuts (I used salted)
• 1 teaspoon vanilla extract
• 1 1/2 tablespoons canola or vegetable oil
• 1/3 cup white chocolate, melted

Add peanuts to a food processor and blend until a thick nut butter forms. Stream in oil and vanilla with the processor on, continuing to run it until te mixture is smooth-about 3-5 minutes. Turn off processor, add melted chocolate, and turn processor back on. Blend until smooth.

You can keep at room temperature for about a week, but refrigerate if you want to keep it for a few weeks.

S'more Cookie Bars

Happy Memorial Day! I have the perfect treat to kick off the start of summer, S'more Cookie Bars! I love campfire s'mores, but these bars sure step those up a bit! You have HERSHEY'S chocolate bars and marshmallow creme sandwiched between a blondie-like graham cracker cookie bar! You have to let them cool before cutting, but, I think they taste best warmed in the microwave to get the sticky, gooey, and metly effect of a s'more.

S'more Cookie Bars: (Hershey's)

• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1-1/3 cups all-purpose flour
• 3/4 cup graham cracker crumbs
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 (1.55 oz. each) or 2 King Size HERSHEY'S Milk Chocolate Bars
• 1 cup marshmallow creme (I used closer to 1-1/2 cups)

Heat oven to 350 degrees. Line a 8x8-inch baking pan with foil and spray with non-stick cooking spray.

Beat butter and sugar in a large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder, and salt; add to butter mixture, beating until blended. Press half of the dough into prepared pan.

Arrange chocolate bars over dough. Spread evenly with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer.

Bake 30-35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars.

Spicy Buttermilk Fried Chicken

Spicy Buttermilk Fried Chicken

Rated: Submitted By: TABASCO® Brand Pepper Sauces Prep Time: 30 Minutes Cook Time: 1 Hour Ready In: 7 Hours 30 Minutes Servings: 4

"Bring some zing to traditional crispy fried chicken by adding TABASCO® Sauce to the buttermilk marinade."

Ingredients:

3 cups buttermilk 1/4 cup Original TABASCO® brand Pepper Sauce 3 teaspoons salt, divided 1 (2 1/2 to 3 pound) chicken, cut up into 8 pieces

2 cups all-purpose flour 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon pepper Canola oil for deep frying

Directions:

1.	Combine buttermilk, TABASCO® Sauce, and 1 teaspoon of the salt in a large bowl or large resealable plastic bag and mix well. Add the chicken and cover bowl or seal bag; refrigerate for 6 to 24 hours.
2.	Combine flour, remaining 2 teaspoons salt, garlic powder, onion powder, and pepper in a shallow dish. Remove chicken pieces from marinade and allow excess buttermilk to drip off. Dredge chicken pieces in flour mixture and let chicken sit for 10 minutes.
3.	Add about 1-inch of oil to a large, deep skillet. Attach a deep-fry thermometer and, over medium-high heat, bring oil to 350 degrees F.
4.	Fry chicken in batches of four, turning occasionally, until golden brown and cooked through, about 10 minutes per side. Transfer chicken to a wire rack set on a baking sheet

Low Carb Jambalaya

Low Carb Jambalaya

Prep Time: 15 Minutes Cook Time: 30 Minutes Ready In: 45 Minutes Servings: 6

"Enjoy this low carb and paleo-friendly version of jambalaya without missing out on any of the flavor!"

Ingredients:

1 tablespoon olive oil 1 tablespoon butter 1 large onion, diced 2 andouille sausage, halved lengthwise and cut into 1/4-inch half-moons 6 cloves garlic, finely chopped 1 (14 ounce) can crushed tomatoes 3 green bell peppers, seeded and diced

2 zucchinis, diced 2 tablespoons Cajun seasoning 1 teaspoon hot sauce, or to taste 1 cup chicken broth 1 pound chicken breast, cooked, cooled, and chopped 1 pound cooked, peeled, and deveined shrimp

Directions:

1.	Heat olive oil and butter in a large saucepan over medium heat. Add the onion and andouille sausage and cook and stir until the onion starts to brown, about 10 minutes. Stir in garlic and cook until fragrant, 1 to 2 minutes.
2.	Mix in crushed tomatoes, green bell peppers, zucchinis, Cajun seasoning, hot sauce, and chicken broth; bring mixture to a boil, reduce to a simmer, and cook uncovered until the liquid cooks off and the mixture is thick, about 15 minutes. Stir in chicken and shrimp and simmer until heated through, 1 to 2 minutes

Easy Chicken Taquitos

Easy Chicken Taquitos

Prep Time: 15 Minutes Cook Time: 30 Minutes Ready In: 45 Minutes Servings: 6

"Corn tortillas are tightly rolled around a cheesy chicken mixture and baked until crisp. Serve these baked taquitos as an appetizer with salsa or top with lettuce, tomato, and sour cream for a main course."

Ingredients:

1 (10 ounce) can chicken chunks, drained 1/4 cup shredded Cheddar cheese

5 drops hot pepper sauce (such as Tabasco®) 12 corn tortillas

Directions:

1.	Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2.	Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.
3.	Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven

Green Chile Beef Tacos

Green Chile Beef Tacos

Prep Time: 10 Minutes Cook Time: 4 Hours Ready In: 4 Hours 10 Minutes Servings: 12

"Beef chuck roast, taco seasoning mix, green salsa, and beef broth are all you need in your slow cooker to make a terrific taco filling."

Ingredients:

5 pounds boneless beef chuck roast 1 (1 ounce) packet taco seasoning mix

1 (16 ounce) jar green salsa 2 cups beef broth, or more if needed

Directions:

1.	Lay the chuck roast into the bottom of a slow cooker with a tight-fitting lid. Sprinkle the taco seasoning mix over the beef. Pour the green salsa over the beef, followed by the beef broth.
2.	Cook on Low for 4 hours. Add more beef broth if needed. Remove the beef from the slow cooker and shred with two forks. Return the shredded beef to the slow cooker; mix with the liquid. Serve hot

Easy Chicken Enchilada Crescent Bake

Easy Chicken Enchilada Crescent Bake

Rated: Submitted By: Pillsbury® Crescents Prep Time: 10 Minutes Ready In: 30 Minutes Servings: 8

"You can make this easy 4-ingredient, 8-serving casserole in just 30 minutes!"

Ingredients:

2 cups shredded cooked chicken 1 (10 ounce) can red enchilada sauce 2 (8 ounce) cans Pillsbury® refrigerated crescent dinner rolls or Pillsbury®

Crescent Recipe Creations® refrigerated seamless dough sheet 1 1/4 cups shredded Mexican cheese blend

Directions:

1.	In 2-quart saucepan, mix chicken and 1/2 cup of the enchilada sauce. Heat to boiling over medium-high heat, stirring occasionally.
2.	Separate or cut dough into 8 long rectangles (if using crescent rolls, press perforations to seal). Spoon chicken mixture and 1 tablespoon of the cheese onto 1 long side of each rectangle. Roll up; pinch edges to seal. Place seam side down in 13x9-inch (3-quart) glass baking dish. Pour remaining sauce over enchiladas, and sprinkle with remaining cheese.
3.	Bake at 375 degrees F 15 to 20 minutes

Mexican Potato Nachos

Mexican Potato Nachos

Prep Time: 20 Minutes Cook Time: 40 Minutes Ready In: 1 Hour Servings: 8

"Potato slices form the base for a platter of hearty beef and bean nachos garnished with tomato, lettuce, sour cream, and guacamole."

Ingredients:

2 tablespoons Vegetable oil 2 large baking potatoes, cut into 1/2-inch thick slices salt and ground black pepper to taste 1 tablespoon vegetable oil 1/2 pound ground beef 1 (15 ounce) can black beans, drained 2 tablespoons taco seasoning

2 tablespoons water 8 ounces shredded Cheddar cheese, divided 1/4 cup shredded lettuce 1 small tomato, chopped 1/4 cup sour cream 1/4 cup guacamole

Directions:

1.	Preheat oven to 450 degrees F (230 degrees C).
2.	Pour 2 tablespoons of vegetable oil into a large bowl; toss the potato slices in the oil to coat.
3.	Arrange the slices in a single layer on a baking sheet and sprinkle with salt and black pepper.
4.	Bake in the preheated oven until the potato slices are golden brown, about 20 minutes.
5.	While potato slices are baking, heat 1 tablespoon of vegetable oil in a skillet over medium heat; brown the ground beef in the hot oil, breaking it up into crumbles as it cooks, 8 to 10 minutes. Drain excess grease.
6.	Mix the black beans into the ground beef; stir in the taco seasoning and water. Bring the mixture to a boil and reduce heat to medium-low. Simmer until the flavors have blended, about 10 minutes.
7.	Arrange the potato slices on a serving platter and sprinkle with half the Cheddar cheese.
8.	Top the potatoes with the meat and bean mixture; sprinkle the remaining cheese on the nachos.
9.	Spread the lettuce out over the nachos and garnish with tomato and dollops of sour cream and guacamole

Apple Stuffed Chicken Breast

Apple Stuffed Chicken Breast

Prep Time: 15 Minutes Cook Time: 25 Minutes Ready In: 40 Minutes Servings: 4

"Cheddar cheese and sweet apple are enclosed in sauteed chicken breasts."

Ingredients:

2 skinless, boneless chicken breasts 1/2 cup chopped apple 2 tablespoons shredded Cheddar cheese 1 tablespoon Italian-style dried bread crumbs 1 tablespoon butter

1/4 cup dry white wine 1/4 cup water 1 tablespoon water 1 1/2 teaspoons cornstarch 1 tablespoon chopped fresh parsley, for garnish

Directions:

1.	Combine apple, cheese, and bread crumbs. Set aside.
2.	Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
3.	Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
4.	Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.