Tuesday, December 23, 2014

Fireball Jello Shot Cupcakes

I'm not a big fan of fireball but these turned out pretty dang awesome.  The frosting is amazing!


For the fireball jello shots:

1 1/3 C. ginger ale
2 envelopes plain gelatin
2/3 C. Fireball whiskey
Few drops red food coloring

For the fireball buttercream:

1/2 C. unsalted butter, at room temperature
1 tbsp Fireball whiskey
1 1/2 C. powdered sugar
Pinch of salt


For the fireball jello shots:
Lightly spray mold with non-stick spray and wipe excess off with a paper towel.
Pour the ginger ale into a medium saucepan and sprinkle the gelatin on top. Allow the gelatin to soak for 2-3 minutes, then begin to heat on low, stirring constantly until gelatin is fully dissolved (about 5 minutes).  Remove saucepan from heat and stir in the whisky and a few drops of red food coloring. Pour into molds and chill for several hours, or until set.

For the fireball buttercream:
In the bowl of an electric mixer, beat the butter on medium-high speed until light and fluffy, 2-3 minutes. Reduce the speed and add the whisky, powdered sugar, and salt. Increase the speed back to medium-high and mix until creamy and smooth. Transfer frosting to a piping bag and decorate each jello shot with a swirl, adding sprinkles or a redhot cinnamon mint if desired. Store jello shots in the fridge until ready to serve.

Makes 30 jello shots

Grandma’s garlic cheese spread

Need a simple snack for the holidays? This one is always a hit.

8 oz. cream cheese                                                                        
1 lb. Velveeta
1 stick butter                                                                                     
3/4 tsp. garlic powder

Set ingredients out so they are at room temperature. 
Whip all ingredients together.  Put in a dish or roll in pecans.  Refrigerate until serving with crackers. 

Saturday, December 20, 2014

Apple pie shots

Hands down my favorite shot in the universe.  These taste just like a caramel apple pie.  It is so smooth and delicious.  But be careful, these can sneak up on you if you do too many. 

1 gallon apple cider
1 gallon apple juice
1 bottle everclear
3 C. white sugar
1 C. brown sugar
1 tbsp vanilla
1 C. salted caramel vodka (optional)
4-6 Cinnamon sticks

In a large pot mix cider, juice, cinnamon sticks and sugars.  Bring to a boil, stirring often.  Reduce heat and let simmer for 30 minutes, continuing to stir.  Let cool completely. 

Once cool, add vanilla, everclear and vodka.  Store in mason jars are large containers with lids in the fridge.  When ready to drink, pour into a shot glass and top with whipped topping. 

Wednesday, December 17, 2014

Drunken gummy bears/worms

This is one of my favorite party "shots".  And they couldn't be any easier to make.  You only need 2 ingredients and these go a long way.

1 large bag of gummy bears, worms or combo
1 bottle of vodka (would work with rum or tequila too)

Put gummies into a glass bowl.  I recommend you don't use plastic as it seems to tamper with the flavor.  Pour vodka or your liquor of choice over the gummies and cover.  If you don't have a lid for your glass bowl use plastic wrap.  Store in the fridge for 3-5 days, stirring every other day.  The gummies will be expanded to super chubby as the alcohol soaks in.  Then eat away.

If you don't use all your gummies, they can be frozen for the next time you need them.

Leftover pot roast sandwiches

Sunday I made a pot roast. Yum.  Instead of using regular cola I used rootbeer and it turned out great with a little added zing.  But I had lots of roast left over.  There’s a little café I love that serves pot roast sandwiches which are to die for.  So I used my leftovers to create a little slice of heaven like the ones they serve.   

2 pieces Italian bread
Mozzarella cheese

In a pot on medium heat warm roast and leftover au jus.  Butter one side of bread and sprinkle with garlic.  Set face down on your pizzazz or a cookie sheet.  If using the oven preheat to 350 degrees. 

Once roast is warmed through pull out the meat and place on bread.  Pour juice into a bowl.  Sprinkle with shredded mozzarella or your favorite cheese.  Bake 10 minutes until the cheese on is melty and golden brown.  I did this on the pizzazz and it took about 8 minutes.  It came out perfectly golden brown on the bottom and melted goodness on the top.  Dip in the au jus and enjoy! Easy, filling and delicious! 

Wednesday, December 10, 2014

Buffalo chicken bread

Ever wonder what to do with leftover buffalo wings? I know, as if that happens very often! But it happened to me this week and rather than eat them plain or throw them away, I came up with this delicious concoction. 

2 pieces garlic bread/texas toast (I use the frozen kind that already has butter and seasonings on it)
Buffalo wings
Hot sauce
Green onions
Shredded cheese

Sprinkle bread with some garlic.  Pull the chicken off the bone and shred.  Drizzle bread with ranch dressing and hot sauce.  Top with chicken, shredded cheese and green onions.  Bake at 350 until the cheese is melty and golden brown.  Or if you have a pizazz, use that! Quick and easy no stress dinner. 

Tuesday, December 9, 2014

Haystacks (chow mien candy)

Need a super easy candy recipe for the holidays?  We got you covered.  Here in the Midwest we call them "haystacks".  Some may refer to them as chow mien noodle cookies, but here, we like hay. They are incredibly easy to make with only three ingredients.  Thus making them a fun activity to do with the kids.

1 bag peanut butter chips
1 bag butterscotch chips
1 bag chow mien noodles

Break up the chow mien noodles a bit.  Melt the chips together in a microwave safe bowl.  Stir until melted.  Add the noodles and stir.  Drop by the spoonful on waxed paper and allow to set.

Monday, December 8, 2014

Loaded potato chicken bacon casserole

Review by Audra:
Need a delicious warm casserole for the winter nights? That even your pickiest eaters will enjoy?  Look no further!

8 medium potatoes, cubed
1/3 C. olive oil
Pepper, garlic powder, onion, salt
3 chicken breast

Stir potato, oil and seasonings in bowl.  Once coated spoon out into pan.  Bake for 45 min at 500°.  While potatoes are cooking, cook chicken in skillet with remaining oil.  Cut up chicken and mix with potatoes.  Top with cheese, bacon and green onions.  Bake at 400 for 20 min.  

So freaking good. Amazing. All the kids loved it.

Sunday, December 7, 2014

Honey garlic crockpot meatballs

1/4 cup brown sugar
1/3 cup honey
1/2 cup ketchup
2 Tbsp soy sauce
3 cloves garlic, minced
1 (28oz) bag fully cooked, frozen meatballs

In a medium bowl, mix together brown sugar, honey, ketchup, soy sauce and garlic.  Place frozen meatballs in a 3-4 quart crockpot and pour sauce over meatballs.  Stir so all meatballs are coated evenly. Cook on LOW for 4 hours, stirring occasionally.

This was such an easy party appetizer.  The glaze was perfectly paired with the frozen meatballs for a warm, hearty appetizer that everyone enjoyed.  Super simple.  Super tasty.  

Tuesday, December 2, 2014

Spicy sausage dip

16 oz. spicy/zesty sausage
15 oz. can rotel
2 (8 oz) blocks cream cheese
1 small can of yellow corn, drained
2 cups shredded cheddar cheese
Hot sauce to taste

Cook crumbled sausage until browned. Drain off fat.  Reduce heat to medium and add all other ingredients.  Stir frequently until melted together.  Serve warm with crackers or tortilla chips.  Add more hot sauce as needed. 

I made this in the crockpot and it turned out great. The original recipe did not call for the corn or the shredded cheese but I’m glad I added them.  It made it go a little farther and added a nice texture.  You could add black beans to this as well.