Recipes — for those designers that love to eat too!

Originally posted by 3howards:

Tortilla Soup with Pasilla Chile, Fresh Cheese and Avocado
Serves 6 as a first course, 4 as a light main dish

Ingredients:
6 corn tortillas
Vegetable oil to a depth of 1/2 inch for frying
4 garlic cloves, peeled and left whole
1 small white onion, sliced
2 dried pasilla (or 1 dried ancho) chiles, stemmed, seeded and torn into several flat pieces
One 15-ounce can good-quality whole tomatoes in juice, drained or 12 ounces (2 medium-small round) ripe tomatoes, cored and roughly chopped
6 cups good chicken broth
1 large sprig fresh epazote if you have it
6 ounces Mexican queso fresco or other crumbly fresh cheese*
1 large ripe avocado, peeled, pitted and cut into 1/2-inch cubes
1 large lime, cut into wedges

  1. FRYING THE TORTILLAS. Cut the tortillas in half, then into 1/4-inch strips. In a medium-large (4-quart) saucepan, heat the 1/2 inch of oil over medium to 350 degrees F. (Using a thermometer is most accurate, but there are other reliable clues: the oil releases that “hot oil” aroma and its surface begins shimmering. Without a thermometer, test the edge of a tortilla strip to insure that it sizzles vigorously. Remember smoking oil is dangerously overheated and will give the tortilla strips a bad taste.) Add half the tortilla strips. Stir around in the oil nearly constantly until they are golden-brown and crispy. With the slotted spoon, scoop them out and drain on paper towels. Repeat with the remaining tortillas.

  2. OTHER PRELIMINARIES. Pour off all but a thin coating of hot oil in the saucepan and return to the heat. Add the garlic and onion to the oil and cook, stirring regularly, until golden, about 7 minutes. Use a slotted spoon to scoop out the garlic and onion, pressing them against the side of the pan to leave behind as much oil as possible. Transfer garlic and onion to a blender or food processor. Add the chile pieces to the hot pan. Turn quickly as they fry, toast and release a delicious aroma - about 30 seconds in all. Too much frying/toasting will make them bitter. Remove and drain on paper towels. Set the pan aside.

  3. THE BROTH. Add the tomatoes to the blender containing the garlic and onion, and process to a smooth puree. (If using fresh tomatoes, strain the puree to get rid of the pieces of tomato skin.) Set the saucepan over medium-high heat. When hot, add the puree and stir nearly constantly until it has thickened to the consistency of tomato paste, about 10 minutes. Add the broth and epazote, bring to a boil, then partially cover and gently simmer over medium to medium-low heat for 30 minutes. Taste and season with salt, usually 1/2 teaspoon depending on the saltiness of your broth.

  4. SERVING THE SOUP. When you’re ready to serve, divide the cheese and avocado among the soup bowls. Ladle a portion of the broth into each bowl, top with a portion of the tortilla strips and crumble on a little toasted chile. Carry these satisfying bowls of soup to the table and offer your guests wedges of lime to squeeze in to their liking.

WORKING AHEAD: Steps 2 and 3 can be completed several days ahead (which means you’ll have the soup virtually ready to serve). Store the soup in the refrigerator, covered. The tortilla strips (Step I) will begin to taste stale if they’re not served the day fried.


From the book, Mexico One Plate At A Time by Rick Bayless.

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Full Size Watermelon Jell-o Shots!!

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Originally posted by: Garricks
Because Garricks loved Chiffon Pies

https://www.preparedpantry.com/blog/the-search-for-the-best-chiffon-pies/

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Originally posted by: Garricks
ST. LOUIS GOOEY BUTTER CAKE

Fred and Audrey Heimburger shared their recipe for this local specialty in “St. Louis Days, St. Louis Nights,” which the Junior League of St. Louis published in 1994.
“I’ve made it a number of times,” wrote Trish Farano, who sent a copy of the recipe. “Be careful not to overbake it. If it isn’t jiggly in the middle, it is overbaked. It will still taste great, but it won’t be gooey.”

Marie Carron of Bloomsdale, Mo., and Jonell Safford of Highland also provided copies of this recipe.

The crust is a simple combination of flour, sugar and softened butter that is mixed together and patted into the pan. The topping gets its essential gooey character from evaporated milk, corn syrup, an egg and more butter.

The original recipe calls for butter or margarine. Use margarine if you must, but make sure you use regular, full-fat margarine and not a reduced-fat spread. The texture of a cake made with margarine should be fine, but compared with butter, the flavor will suffer.

The recipe is just one of many St. Louis specialties in “St. Louis Days, St. Louis Nights” ($22.95), which has sold more than 40,000 copies.


ST. LOUIS GOOEY BUTTER CAKE
Yield: 9 servings
For crust:

1 cup all-purpose flour
3 tablespoons granulated sugar
1/3 cup butter, softened
For filling:
1 1/4 cups granulated sugar
3/4 cup (1 1/2 sticks) butter, softened
1 egg
1 cup all-purpose flour
2/3 cup evaporated milk
1/4 cup light corn syrup
1 teaspoon vanilla
Powdered sugar

  1. Prepare the crust. Preheat oven to 350 degrees. In a mixing bowl, combine 1 cup flour and 3 tablespoons sugar. Cut in 1/3 cup butter until mixture resembles fine crumbs and starts to cling together. Pat into the bottom and sides of a greased 9-by-9-by-2-inch pan.
  2. Prepare the filling. In a mixing bowl, beat 1 1/4 cups sugar and 3/4 cup butter until light and fluffy. Mix in egg until combined. A bit at a time, alternately add 1 cup flour and evaporated milk, mixing after each addition. Add corn syrup and vanilla. Mix at medium speed until well blended.
  3. Pour filling into crust-lined pan. Sprinkle with powdered sugar. Bake for 25 to 35 minutes or until cake is nearly set. Do not overcook. Let cool in pan.
    Per serving: 492 calories; 25.5g fat (46 percent calories from fat); 92mg cholesterol; 5g protein; 62g carbohydrate; 1g fiber; 277mg sodium.

Recipe adapted from one provided by Fred and Audrey Heimburger of Heimburger Bakery that was published in “St. Louis Days, St. Louis Nights,” from the Junior League of St. Louis (1994-95).

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Originally posted by: Budafist

Chinese Tea Eggs

Ingredients

6 large free range eggs

3/4 cup light soy sauce

2 star anise

1 cinnamon stick

2 bags black tea

1 teaspoon sugar

Preparation
Place eggs in a pot and fill with water to cover eggs plus 1 inch. Bring the pot to the boil and then immediately turn down the heat and simmer for 5 minutes uncovered.
Remove eggs from heat, drain water and with cold water. Once eggs are cool enough to handle, very gently tap each egg all over the shell. The more you tap, the more intricate the design will be. Personally, I wish I had been a bit more daring with my breaking. Do not break open the eggs, you only want to fracture the outer shell but keep the membrane or skin intact.

Put the eggs back in the pot and add the other ingredients. Top with water so that the eggs are just covered.

Bring this to the boil and then immediately turn down the heat and simmer for 30 minutes uncovered.

If you are a street vendor, keep eggs heated to a comfortable serving temperature until sold. If you are not, you can allow steep for at least a few hours or cover and refrigerate overnight.

Keep in stewing liquid and refrigerated for up to 2 days, then removed from stewing liquid as the eggs will get too salty. Eat within 1 week.

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In the war between Cake vs Pie, pie will win at my house.
Except for maybe this cake.
If you like to cook, this is a very fun recipe to undertake. If you don’t like to cook, you will feel like the woman in the lead-up article.
I like to cook and this is delicious!
https://www.npr.org/2014/03/27/293937447/before-you-bake-brooklyns-legendary-cake-heed-a-warning

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Originally posted by: BJMRamage
Grilled Mojito Chicken
Limes
Fresh Mint
Rum
Honey
Oil
Chicken Breasts

Basically make a mojito as your marinade. I chopped the Mint, added Lime Juice & Zest of one Lime. THen added in a healthy splash of Rum, then instead of Simple Syrup, I used Honey as the sweetener.

Pour a bit of oil into a dish (I used a Pyrex casserole dish), add the chicken, then drizzle a little more Oil overtop, and the Marinade. I sliced an Onion and added that overtop. Cover and let it sit a few hours.

Then Grill. if you want, save some marinade from hitting teh chicken and use as a pour over when the chicken is cooked, OR (as I had to) heat the marinade to a boil to kill any raw chicken matter, and use that as a pour over.

I also made some Honey Lime-Cilantro Sweet Taters (grilled)
drizzle sliced sweet potato with olive oil and salt n pepper. Cook over low heat until just charring and soft (if still not soft but getting too charred, use in-direct heat. Then pour over Lime Juice, Cilantro and Cumin. and toss. drizzle honey over the taters and enjoy.

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Originally posted by: BJMRamage

White Bean Chicken Chili Recipe
http://www.mamasaywhat.com/slow-cook…-chili-recipe/
What you’ll need:
1 1/2 lbs uncooked chicken breast (can be frozen) cut into 1-2″ chunks (I left the chicken breast whole to ‘mush’ up before eating)
2 – 15 o.z cans of white beans
1 – 15 oz. can of white corn (I used yellow since I couldn’t find white)
1 onion chopped
1 clove garlic finely chopped (use more if you like garlic!)
1 package taco seasoning
1 – 7 oz. can of chopped green chilies
1 can cream of chicken soup
1 – 14 oz. can of chicken broth
Directions:
-Spray your crock pot with non-stick cooking spray and place the chicken breast on the bottom.
-Top your chicken with the beans, corn and onion.

-In a bowl, combine the garlic, taco seasoning, green chilies, soup and broth. I used a whisk to help break up the creamy soup.

-Once mixed together well, add the liquid to your crock pot and give everything a good mix while trying to leave the chicken at the bottom.
-Cover and cook on LOW for 8-10 hours.

When I walked into our house after work, it smelled amazing! I knew we were in for a very yummy dinner.
Before serving the chili, use a potato masher to break up the cooked chicken. This will help to thicken up the chili. Serve into dishes and top with grated cheese, sour cream, cilantro and tortilla chips… or anything you feel like using as a topping.

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Originally posted by Garricks:

Caramelized Apple Hand Pies Recipe

2 tablespoons unsalted butter
3 medium apples, peeled and finely chopped
1/3 cup packed brown sugar
1/2 teaspoon cornstarch
1/8 teaspoon ground Ceylon cinnamon
1 teaspoon lemon juice
1/2 teaspoon natural vanilla powder
1 package (14.1 ounces) refrigerated pie pastry

TOPPING:
1/4 cup coarse sugar
1 teaspoon ground Ceylon cinnamon
3 tablespoons unsalted butter, melted
Vanilla ice cream, optional

In a large skillet, heat butter over medium heat. Add apples; cook and stir 5 minutes. Mix brown sugar, cornstarch and cinnamon; add to apples. Cook and stir 7-8 minutes longer or until apples begin to soften and caramelize. Remove from heat; stir in lemon juice and vanilla powder. Cool completely.

Preheat oven to 400°F. On a lightly floured surface, unroll pastry sheets. Roll to 1/8-in. thickness; cut four 5-in. circles from each sheet. Place about 3 tablespoons filling on one half of each circle. Moisten pastry edges with water. Fold pastry over filling. Press edges with a fork to seal or, if desired, pinch edges to seal and flute.

Transfer to greased baking sheets. Prick tops of pastry with a fork. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks.
For topping, mix sugar and cinnamon. Brush pies with melted butter; sprinkle with cinnamon-sugar. Serve warm or at room temperature. If desired, top with ice cream.

Yield: 8 servings.

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Originally posted by disneyhippie

Bacon-Wrapped Salsa Stuffed Chicken Recipe
Serves 4

Prep Time: 20 min.

Cooking Time: 35 min.

Ingredients for Chicken

4 chicken breasts;
12 slices of bacon;
Toothpicks;

Ingredients for Salsa

3 plum tomatoes, peeled and seeds removed, chopped;
2 green onions, sliced;
1 jalapeño pepper, seeded and thinly sliced;
2 cloves garlic;
Zest and juice of 1 lime;
2 tbsp. fresh cilantro, minced;

Preparation
Preheat your oven to 400° F.
Combine all the ingredients for the salsa in a bowl and mix well.
Cut the chicken breasts in half horizontally (see here for pictures), so that you can open them up like a book. Flatten them out with a rolling pin.
Fill each chicken breast with an equal amount of the salsa mixture and close them up.
Roll the bacon strips around the chicken, and pin them in place with the toothpicks.
Once the chicken is wrapped, place it in a baking pan and bake 30 to 35 min or until a meat thermometer reads 170 F. Then broil 5 to 6 min or until the bacon is nicely crisp.
Serve with some salsa.

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Originally posted by RKK:
Jello Cloud Parfait

What you will need:

2 packages of Berry Blue Jello
2 cups of whipping cream
1/4 cup sugar
2 cups of ice
parfait glasses or any clear containers that you can see through

Start by placing your whipping cream in a large bowl, beat on high speed until just starting to thicken. As you continue to whip the cream slowly pour in your sugar, continue whipping cream until it forms super stiff peaks. You want to make sure that it is good and stiff so that if will hold it’s shape later in the jello. Keep chilled in fridge until needed.

Now it’s time to get your jello ready. Pour 2 cups of boiling water into a large bowl and add both boxes of berry blue jello powder. Stir until all of the sugar has dissolved. Now you are going to add your 2 cups of ice, this is going to set up your jello nice and quick :slight_smile: Stir the ice around in the bowl for about 5 minutes until the jello has thickened and remove any left over ice that didn’t melt. Your jello won’t be super thick like after it has set in the fridge but it will be jelled enough to scoop out on a spoon in a blobby form.

Now the fun begins! Start by placing a few spoonfuls of jello in the bottom of your parfait glass, then take your whipped cream from the fridge and drop in a spoonful or two and press it against the side of the glass. This is going to form your cloud in the sky. Try not to smear any of the whipped cream where you don’t want a cloud, it will show up as streaks when you put more jello in so wipe away any unwanted marks.

Continue layering the jello and whip cream alternating where you place your cream clouds so that you get a nice staggered effect.

Voila! You’ve created a little chunk of sky in a glass and guess what…. it tastes fabulous!!
Have fun making some of your own!

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Originally posted by Typically in 2009

Moink Balls

Basically meatballs (moo) wrapped in bacon (oink) = Moink

1. Use your favorite meatball recipe and roll into small balls or a bag of frozen meatballs (not Italian style)
2. Wrap each a 1/2 slice of bacon around middle of balls and hold in place with toothpick
3. Apply your favorite rub mix or spices
4. Smoke for 2 hours at You can also grill or oven bake
5. When bacon is crisp, brush on your favorite BBQ sauce or Pepper Jelly. You can also use Apple, Grape and Mango jellies.
6. Cook 5 more minutes and serve hot


:heart: I have personally made these many and they are fantastic! I baked in the oven at 350° for roughly 30 mins. following the same instructions. :heart:

Originally posted by Garricks

Happy Devil’s Food Cake Day!

http://dyingforchocolate.blogspot.co…late-cake.html

(Vintage recipes included!)

Devil’s Food Cake vs Chocolate Cake
Since it’s National Devil’s Food Cake Day, I thought I might revisit a post about the difference between Devil’s Food Cake and Chocolate Cake. There are many different interpretations. Some recipes use cocoa, some melted chocolate, some add coffee or hot liquid, and some increase the baking soda.

According to Wikipedia:

Because of differing recipes and changing ingredient availability over the course of the twentieth century, it is difficult to precisely qualify what distinguishes Devil’s food from the more standard chocolate cake. The traditional Devil’s food cake is made with shredded beets much the way a carrot cake is made with carrots. The beets add moisture and sweetness to the cake, helping it to be very rich. The red of the beets slightly colors the cake red and due to the richness of the cake it became known as the Devil’s food.

O.K. That’s a beet cake or a ‘natural’ red velvet cake, and I make a good one, but it’s not a Devil’s Food Cake in my opinion.

Devil’s food cake is generally more moist and airy than other chocolate cakes, and often uses cocoa as opposed to chocolate for the flavor as well as coffee. The lack of melted chocolate and the addition of coffee is typically what distinguishes a Devil’s food cake from a chocolate cake, though some recipes call for all, resulting in an even richer chocolate flavor. The use of hot, or boiling water as the cake’s main liquid, rather than milk, is also a common difference.

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Originally posted by Garricks
MMMM bread

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Originally posted by RKK

Triple Berry Cheesecake Cobbler

Ingredients

FOR THE BERRIES
2 pt each of strawberries, blueberries, and raspberries or 2 12 oz packages of frozen mixed berries, thawed

FOR THE CHEESECAKE
4 pkg softened cream cheese
1 c sugar
2 tsp vanilla extract
4 lg eggs

FOR THE COBBLER
2/3 c quick oats
2/3 c brown sugar
2/3 c flour
1 tsp cinnamon
1/2 tsp nutmeg
3/4 c butter, softened

FOR THE CAKE
2 c cake flour
2 tsp baking powder
1/2 tsp salt
1/2 c butter, softened
1 c sugar
3 lg eggs, room temperature
2 tsp vanilla
3/4 c milk

Directions

  1. Preheat oven to 350 degrees

  2. Mix 1/2 fresh or thawed berries (drained) with 1/2 cup of sugar. Set
    aside

  3. In medium bowl, beat together 4 packages of Cream Cheese and 1 cup of sugar till combined. Add 2 teaspoons of vanilla and mix well. Add 4 eggs, one at a time until all are combined. Set aside

  4. In medium bowl, mix together, 2/3 cup of quick oats, 2/3 cup of brown sugar and 2/3 cup of flour. Add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg. Mix well. Add 3/4 cup of softened butter until mixture is completely moist and crumbly. Set aside

  5. In a small bowl combine 2 cups of cake flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt with a wire whisk. Set aside. In a separate large bowl, cream 1/2 cup of butter and 1 cup of sugar with beaters till light and fluffy. Beat 3 eggs in 1 at a time till combined. Add 2 teaspoons of vanilla and mix until completely combined. Slowly beat in flour mixture and milk alternating each one until mixture is smooth. Pour half of batter into greased 9 x 13 bake pan. (Use the rest of batter for another cake or cupcakes).

  6. Pour cream cheese batter over cake batter. Sprinkle half of berry mixture, without sugar, over entire surface of cake. Sprinkle oat crumble evenly over top of berries.

Source

Originally posted by Garricks

Vanilla Bourbon Caramel Sauce
Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 1cup
A creamy vanilla caramel sauce with a hint of bourbon.

ingredients
1 cup sugar
1/4 cup water
1/2 cup heavy cream
1 tablespoon butter, room temperature
1 vanilla bean, cut in half and seeds scraped
1 tablespoon bourbon
directions
Mix the sugar and water in a small sauce pan and let simmer over medium heat until a medium amber colour, about 15-20 minutes.
Reduce the heat to medium-low, carefully pour in the heavy cream and stir until smooth.
Mix in the butter, vanilla bean seeds and bourbon and stir until the butter has melted and combined.
source

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Originally posted by Garricks

BBQ Pulled Pork Grilled Cheese
If you prefer, feel free to serve the coleslaw on the side; that way you can get even more BBQ pulled pork into the sandwich!

A grilled cheese sandwich full of succulent BBQ pulled pork smothered in melted cheese.

Servings: 1

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients
1 tablespoon butter
2 slices bread
2 slices cheddar (or 1/2 cup shredded)
1/2 cup pulled pork, warm
1 tablespoon BBQ sauce (or to taste)
tablespoons coleslaw (optional)

Directions
Heat a pan over medium heat.
Butter one side of each slice of bread, place one slice in the pan with buttered side down, top with half of the cheese, the mixture of the pork and BBQ sauce, the coleslaw, the remaining cheese and finally the other slice of bread with buttered side up.
Grill until golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

Originally posted by Garricks

Sloppy Joe Grilled Cheese Sandwich

A grilled cheese sandwich with a sloppy joe filling; a truly sloppy gilled cheese sandwich!

Servings: makes 1 sandwich

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients
2 slices bread
1 tablespoon butter, room temperature
1/2 cup cheddar, room temperature and shredded
1/2 cup sloppy joes or texmex sloppy joes

Directions
Heat a pan over medium heat.
Butter one side of each slice of bread, place one slice in the pan with buttered side down, top with half of the cheddar followed by the sloppy joes, the remaining cheddar and finally the other slice of bread with buttered side up.
Grill until golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
Source

Mega Jello-shot recipe list

REPOST ALERT
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! ~JennJenn :heart:

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 lime 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)

32FUZZY 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!)

Originally posted by BJMRamage

Chocolate Stout Cake

Cook Time: 45 mins | Makes: 20-24 servings | Difficulty: Medium

Ingredients

Cake
2 cups stout (Guinness)
4 sticks unsalted butter
1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream

Icing
2 cups whipping cream
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
Directions:

Cake

Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

Icing (I’d use Salted Caramel Frosting—Ganache–in the original recipe–is too much):

Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

Notes

I baked 2-9" pans for 45-50 minutes until toothpick comes out clean.

Source:

Salted Caramel Frosting

Difficulty: Medium

Ingredients

Salted Caramel
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt, kosher or sea

Salted Caramel Frosting
2 sticks butter at room temperature
8 ounces of cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (recipe above)

Directions
Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.MCover the saucepan and let it cook over medium heat for 3 minutes. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.

*** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.

Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator.

Frosting
Beat butter and cream cheese at medium speed until creamy.
Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
Add 1 cup of the salted caramel and beat to combine.
Add additional powdered sugar until the frosting is the sweetness and consistency you desire.

Notes
Be careful adding the cream. Add it slow or it will seize the caramel. If this happens, cover pan and put back on low heat to dissolve the crystals. I made this mistake and had a solid hunk of Caramel that was crunchy and had to bring the heat back on.

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