Pumpkin Pie Cupcakes
Ingredients needed for Pumpkin Pie Cupcakes
1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Instructions for making Pumpkin Pie Cupcakes
Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.
Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.
3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb Velveeta cheese, diced
1/2 cup sharp cheddar cheese, shredded
1 lb skinless smoked sausage (Eckrich is my favorite brand)
1/8 teaspoon paprika
Directions:
Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch “half moon” cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown. Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss. Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.) Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top. Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).
NOTE: You can substitute: 1/2 lb. hot dogs, sliced into 1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch dices OR 12 oz. can of Spam diced into 1/2-inch dices, instead of the smoked sausage.
Christmas Tree Brownies
Ingredients for Christmas Tree Brownies
Brownie Mix
Green Icing
Peppermint Candy Canes
Directions for making Christmas Tree Brownies
Make brownies as instructed on box or recipe. Once baked and cooled, cut into triangles. Break off a candy cane and insert at the bottom of the triangle. Add icing as pictured above.
Ingredients:
1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style)
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2c chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)
Garnish: minced green onion
Directions:
1. In a slow cooker, combine potatoes, broth, soup, onion, and pepper.
2. Cover, and cook on low for 5 hours.
3. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.
4. Garnish with green onion.
Ingredients
1 stick Softened Butter
½ cups White Sugar
1 whole Egg
1 teaspoon Vanilla
1 cup Flour
1 cup Graham Cracker Crumbs
1 teaspoon Baking Powder
7 ounces, weight Container Of Marshmallow Creme
8 whole (1.55 Oz Bars) Hershey’s Chocolate Bars, Unwrapped
1 cup Marshmallows
¼ cups Chocolate Chips
Preheat the oven to 350°F and spray a 9″ pie pan with baking spray. Set aside. In a large bowl, beat the butter and sugar together until creamy and smooth. Add the Egg. Add the vanilla extract and mix until combined. Add in the flour. Pour in the graham cracker crumbs. Add the baking powder and mix until just combined.
Divide the dough in half and press half of the dough into the prepared pie pan. Evenly spread the marshmallow cream over the bottom of the crust. Place the Hershey chocolate squares over the marshmallow creme. Place the mini marshmallows over the chocolate bars. Carefully pat the remaining dough over the marshmallows. Some of the marshmallows will peek through and that’s okay. Sprinkle the chocolate chips on top of the pie. Bake the pie for 20 minutes or until lightly browned.
Ingredients needed for Mashed Cauliflower
Raw cauliflower – a medium head makes about a pound of florets
Any combination of butter, milk, cream, or whatever you use when you make mashed potatoes – about 1/4 cup
Salt and pepper
If you have low carb “instant mashed potatoes”, add up to 1/4 cup for texture*
Options: minced garlic (a clove or two); garlic powder (1/2 to 1 teaspoon); cheese
Preparation for Mashed Cauliflower
*I like to use instant “potatoes” made for low carb diets, such as Dixie Carb Counters Instant Mashers. Other people use a small amount of real potato or instant potatoes to improve the texture. But you don’t need any of these things.
Break the cauliflower up into florets, or just chop. I like to cook it in the microwave in a container that I prepare and serve it in, but you can steam it. Cook it until it’s tender — a fork should easily pierce it.
The easiest thing to do is to add the rest of the ingredients to the container the cauliflower is cooked in, and then use a stick (hand) blender to put it all together. Or you can put it all in a regular blender or food processor.
Ingredients for Pretzel Pumpkins
1 bag mini pretzels {you won’t use the whole bag, only about 1/4}
1 bag M&M’s candy, needing only the green ones {fun separating activity for kids!}
orange food coloring, I used about 1/8th tsp of Wilton’s gel colors
1 bag White Chocolate chips, melted slowly {directions below}
1 TBSP shortening, to thin out chocolate
Instructions for Pretzel Pumpkins
First step is to melt the chocolate. I used 10 oz of baking chocolate squares, but you can use a bag of white chocolate chips- the process is still the same. Before you even put it in the microwave, add about 1 TBSP shortening. You need to thin out the chocolate prior to dunking the pretzels or else the chocolate will be so thick you won’t even be able to tell it’s a pretzel under there! Shortening is the ONLY thing that will do this- don’t add water, butter, etc. Shortening! Go slowly! White chocolate seizes easily, and you don’t want to coat your pretzels with grainy chocolate, right? Go slowly and stir minimally. I put mine on for 1 minute, stirred gently, then put it in for an additional minute. When I took it out, the chocolate still looked solid. It wasn’t! Add your orange coloring and stir gently, until it’s nice and smooth. Once you’ve dunked your pretzel, adding a nice coating, lay it out on a piece of wax paper. While it’s still wet, take a green M&M and set it in the crook of the pretzel, on it’s side.
Secret Fruit Salad
Secret Fruit Salad: The secret is 1 package of dry vanilla pudding mix. It combines with all the juices from the fruit makes a scrumptious dressing that coats every bite.
Ingredients for Blue Hawaii Jello Shots
Ingredients for the Blue Layer
1/4 cup pineapple juice, strained to remove solids
1/4 cup vodka
1 envelope Knox gelatin
1/4 cup blue curacao liqueur
1/4 cup coconut rum
Ingredients for the Yellow Layer
3/4 cup pineapple juice, strained to remove solids
1/4 cup Rose’s lime juice
1 envelope Knox gelatin
Instructions for making Blue Hawaii Jello Shots
For the blue layer, combine the pineapple juice and vodka in a small saucepan, sprinkle with the gelatin, and allow to sit for 2 minutes. Turn the heat on low, stirring constantly until the gelatin is fully dissolved, about 5 minutes. Remove from the heat and stir in the curacao and rum. Transfer mixture to prepared loaf pan, or fill prepared silicone molds 1/2 way full. (Prepare by spraying lightly with non-stick cooking spray and wiping away excess). Refrigerate until set, about 30 minutes for silicone molds, or 45 minutes for loaf pan.
For the yellow layer, combine the pineapple juice and lime juice in a small saucepan, sprinkle with the gelatin, and allow to sit for 2 minutes. Turn the heat on low, stirring constantly until gelatin dissolves completely. Remove from the heat and allow to cool slightly. Carefully ladle the yellow gelatin mixture on top of the set blue layer. Refrigerate until fully set.
To serve, cut into desired shapes or unmold shots. Makes 18-24 jelly shots.
2 eggs
2 cups milk
1 tsp vanilla extract
1 1/2 cups flour
1/4 cup cocoa powder
1/2 cup sugar
2 tsp baking powder
1 tsp salt
1/4 cup nutella
4 Tbsp unsalted butter
Preheat waffle maker to medium-high heat. In a large bowl, whisk together the eggs, milk, and vanilla. In another large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt. Add the flour mixture to the egg mixture until smooth. In a small sauce pan, melt the butter and nutella over low heat and stir until smooth. Then, stir the nutella mixture into the batter. Pour the batter into the wells of your waffle iron and cook as directed for your particular waffle maker (mine made about twelve 4″ waffles).
Servings: 2
2 cups elbow pasta
1 teaspoon garlic
1 teaspoon butter
1/2 roasted red pepper
1/2 Kielbasa sausage
1 cup Ragu
1 teaspoon garlic salt
In a large pot, bring salted water to a boil and cook pasta until done, about 8 minutes. Drain.
Meanwhile, in a nonstick skillet, add the garlic and butter and saute for a 2 minutes, on medium heat. Cut up the roasted red pepper into bite sized pieces and add to the skillet. Add the sausage, stir, and let it saute until the pasta is done cooking.
Drain off the extra liquid, and put the sausage mixture into the drained pasta. Add the Ragu and garlic salt. Stir to combine thoroughly.
Ingredients needed for Taco Corn Bread Casserole
1 package (8 1/2 oz) corn bread/muffin mix
1 egg
1/3 cup milk
3 cups cooked taco seasoned meat
1 can black beans
1 cup (8 oz) sour cream, light
1 cup colby jack, cheddar or mexican cheese, shredded and divided
1/2 cup onion, chopped
1 medium tomato, chopped
1 cup shredded lettuce
1 can sliced olives (optional, I didn’t use)
Instructions for making Taco Corn Bread Casserole
In a large bowl, combine the corn bread, egg and milk until blended. Spread into an 8 x 8 pan sprayed with cooking spray. Bake at 350 for 15 minutes. Combine taco meat and beans, spread over corn bread. Combine sour cream, 3/4 cup cheese and onion. Spread over meat mixture. Bake for 20 – 25 minutes longer or until heated through and cheese is melted. Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.
Ingredients needed for Skittles Vodka
One 1.75 liter bottle of vodka (avoid the cheap ones)
Five 8.5 ounce flasks or bottles
One 1 pound bag of Skittles
Five empty plastic water bottles
A funnel
Bowls for separating the Skittles into flavors
A measuring cup
Coffee filters or paper towels
Instructions for making Skittles Vodka
You’ll also want to cover your workspace with newspaper or freezer paper – this infusion can get messy. If you’re making a different sized batch, here’s the formula you need to know: I used 60 Skittles to 6 ounces of vodka, which yields about 8 ounces of infused vodka. If you want to make 1.5 times that, or 3 times that, just multiply your amounts.
Start by simply separating the Skittles into flavors. You want 60 of each.
Fill your water bottles with 6 ounces of vodka each. It doesn’t need to be exact – you can always even it out later by pouring in a bit more vodka to the ones that come out with less.
Pour the Skittles of one flavor into one infusion bottle, then pour the next flavor of Skittles into the next infusion bottle, and so on until all five bottles have a pile of Skittles soaking in the vodka.
You could certainly be more sophisticated than I was here, and use a funnel to pour the Skittles of each flavor into one of the bottles. The reason Skittles vodka tutorial. I did it this way was that I felt it would be easier to wash each flavor of Skittles off my hands before moving onto the next one than it than to get that flavor out of the funnel each time – that plastic tends to hold onto the flavors, skin doesn’t.
Now your infusion bottles all have Skittles in the bottom. Give each bottle a good shake – the more, the better. In my picture here, you can see that the colored candy coating has already rubbed off into the vodka, but the white insides of the Skittles still have a lot of dissolving to do. After shaking them, set them aside for a few hours. It’s a good idea to shake them again then, especially if you’re making a bigger batch. My Skittles all dissolved overnight. Once they’re all dissolved, you’ll notice a lot of white muck floating at the top.
There are a number of ways to strain this stuff and get all the white gunk out. Some people prefer paper towels, but I used coffee filters and found they worked just as well. I put a funnel inside a measuring cup.
Then I put four coffee filters in the funnel. It’s hard to say exactly how many you’ll need, since not all coffee filters are exactly the same. I’ll tell you one thing I did learn, though: orange and green needed more filtration than the others. I discovered this when I thought I was finished, and found a little bit of white stuff still floating in those two flavors. No problem, though: I just strained them again through one more coffee filter, and that took care of it. So if you find you haven’t strained it thoroughly enough, the good news is: you can always fix that later.
Then I poured one of the infusions into my strainer setup. I had to pour about a quarter of my infusion in, then wait for some of it to soak through, then pour another quarter in, until I was done. (If the strainer clogs with white gunk, use a spoon to scrape the white gunk out of the way.) In the end, you’ll have about 8 ounces of Skittle infused vodka. Then I dumped the funnel and coffee filters into one of the bowls I’d used earlier for counting out Skittles, to catch drips as I carried it over to the sink. I washed everything out for re-using (except the coffee filters, of course – those I just rinsed before disposing of, so the sugar wouldn’t attract ants).
Then I took the liquid from the measuring cup and poured it into a flask, via the now-clean funnel. You can see here that the green is a little thick, and it shouldn’t have been – that’s why I ended up having to re-filter it. Then I rinsed the funnel out again.
Repeat this process for each flavor.
Stick them in the freezer for several hours or overnight preferably.
Now you have your Skittles Vodka
12
Jan
How To Make Cream Cheese Swirl Halloween Brownies
Author: Allison // Category: Desserts, Holiday Desserts
Brownie Layer:1 stick unsalted butter, melted
1 cup sugar
1 teaspoon vanilla extract
1/4 cup cocoa powder
Pinch salt
1 tablespoon warm water
1 teaspoon apple cider vinegar
2 eggs
3/4 cup all-purpose flour
Cream Cheese Layer:
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
Orange Food coloring
Preheat oven to 350 degrees F. Butter an 8 by 8-inch baking pan, and set aside.
Brownie layer: Add melted butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, warm water, and vinegar, in that order, mixing between additions. W
hisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.
Cream cheese layer: Blend together the cream cheese, sugar, egg, vanilla, and food coloring in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.
