Showing posts with label fun. Show all posts
Showing posts with label fun. Show all posts
Easy Fast Oreo Cookie Pops
Oreo cookie pops .
1 pk dubbed stuffed Oreo cookie
1 stick cream cheese
1 pk candiquik . Or any fast melt chocolate .
Toothpicks
Separate the Oreo cookie from the cream . Finley smash or ground the cookies . Mix the cream with 2/3
stick cream cheese . Mix in crashed cookies with cream . Form into balls freeze for 20 minutes . Insert
toothpicks and dip in candiquik . Refrigerate until ready to serve .
Peach Sangria
Carolina Peach Sangria
This delicious peach sangria calls for fresh peach slices, fresh raspberries, and peach nectar for its fantastic flavor. Be sure to use rosé, not white Zinfandel, in this cool sangria.
Yield: Makes about 9 cups
MyRecipes
Ingredients
1 (750-milliliter) bottle rosé wine
3/4 cup vodka*
1/2 cup peach nectar
6 tablespoons thawed frozen lemonade concentrate
2 tablespoons sugar
1 pound ripe peaches, peeled and sliced
1 (6-oz.) package fresh raspberries**
2 cups club soda, chilled
Preparation
1. Combine first 5 ingredients in a pitcher; stir until sugar is dissolved. Stir in peaches and raspberries. Cover and chill 8 hours.
2. Stir in chilled club soda just before serving.
*Peach-flavored vodka may be substituted. Omit peach nectar.
**1 cup frozen raspberries may be substituted.
Adapted from myrecipes .com
Peach Pie Moonshine Recipe
Raspberry Devine recipe
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1 container of Yoplait Greek yogurt strawberry or raspberry flavor 5.3 oz
1/2 block regular bar cream cheese soften well
1& 1/2 cups real heavy cream
Sugar for whipped cream anywhere from 3/4 to 1 cup depends on how sweet
you like ,can use less if diabetic or wanting to cut calories ,use at least 1/2 tho..
12 oz bag frozen raspberries and sugar to sweeten to your taste
3 full Graham crackers
1/2 block regular bar cream cheese soften well
1& 1/2 cups real heavy cream
Sugar for whipped cream anywhere from 3/4 to 1 cup depends on how sweet
you like ,can use less if diabetic or wanting to cut calories ,use at least 1/2 tho..
12 oz bag frozen raspberries and sugar to sweeten to your taste
3 full Graham crackers
Pour frozen raspberries into bowl about 1/2 of them sweeten as you like , let sit
, crush 1 graham finely sprinkle 1/2 tsp sugar into , place in parfait cup add
sweeten raspberries then half of container of yogurt , let sit and whip your
cream then sweeten add in cream cheese at last mix minimum just till cream
cheese incorporated , add a large scope over your yogurt in parfait glass then
add more sweetened berries for looks finally 1 dollop of cream and crushed
graham cracker for prettiness chill and serve , recipes makes 2 large desserts
can double for more .
Homemade Satay Sauce Recipe
This classic peanut sauce is simple to make, delicious and can be prepared within 15 minutes with most ingredients from your pantry!
1 tablespoon of cooking oil (coconut goes well)
1 peeled, sliced brown onion
1 teaspoon of minced ginger
1 tablespoon of minced garlic
1 long red chilli, sliced (measure to your taste)
1 tablespoon of soy sauce
Half a cup of unsalted peanuts, crushed with 1 teaspoon of sugar (or use 3T peanut butter, short cut and delish)
2 or 3 ozs to taste of coconut milk/cream
1/2 cup water
Salt and pepper
Sauté the onion in the oil until translucent. Add the ginger, garlic, peanuts and chilli, sauté until fragrant. Add the soy sauce, coconut milk and water, simmer for 10 minutes on a low heat until reduced and thick. Season well.
At this stage you can one of three things:
- Add browned meats (chicken or beef) at this stage and heat through then serve.
- Serve the sauce as a gravy along side your preferred meats, stir fried vegetables and rice.
- Refrigerate. Use within 5 days.
**Keep the heat low once adding the coconut milk/cream, otherwise the sauce may split. If it does split, simply add a little dissolved cornflour to try to bring it back.**
Tootsie Roll Cheesecake
Ingredients
- 1-1/2 Cups graham cracker crumbs
- 1-1/2 Cups white granulated sugar, divided
- 1/4 Cup cream cheese, softened
- 6 eggs
- 2 lb. cream cheese, softened
- 1 Cup dairy sour cream
- juice of 1 lemon
- 1 teaspoon vanilla
- 8 oz. Tootsie Rolls
- 1/3 Cup whipping cream
How to make it
- Preheat oven to 300 degrees F.
- Combine graham cracker crumbs, 1/4 cup of the sugar, and the butter. Mix well
- Lightly butter a 10 inch round 2 inch deep cake pan.
- DON'T USE A SPRINGFORM PAN AS THE BATTER IS TOO THIN!!
- Press crumb mixture evenly into bottom of pan.
- Beat cream cheese with remaining 1 1/4 cups sugar until smooth, scraping sides of bowl often.
- Add eggs one at a time, beating well after each addition.
- Add sour cream, lemon juice and vanilla, beating well until smooth.
- Melt Tootsie Rolls in top of a double boiler.
- Stir in cream, then add to cream cheese mixture mixing well
- Pour over crust.
- Place cake pan in another large deep pan.
- POUR WATER AROUND CAKE PAN TO A DEPTH OF ABOUT 1 1/2 INCHES.
- Bake in a 300 degree F oven for about 2 hours or until center is set and a toothpick inserted in center comes out clean.
- Cool, then chill several hours or overnight.
- TRICKY PART
- To remove from pan, heat outside of pan slightly and cake will drop out. Invert onto serving platter
- Makes 16 servings
Dirty Pirate Popsicles
2 1/2 cups Coke
1/3 cup Captain Morgan Spiced Rum
1/3 cup Kahlua
Instructions:
Place all ingredients in a large glass and stir to combine. Pour mixture into popsicle mold. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.
*Slightly flat Coke will produce a popsicle that stays frozen longer. To quickly and manually flatten out the carbonation, empty out enough Coke from a 2-liter bottle to leave a 3-inch space from top of bottle to top of coke. Place cap back on and shake vigorously for 10 seconds. Set aside to leave bubbles to subside
Crockpot Spicy Barbecue Kielbasa
Ingredients
2 cups ketchup
1/2 cup light brown sugar
1 tbsp Worcestershire Sauce
2 tsp Creole mustard
1 tsp hot sauce
1 medium onion, finely chopped
1/2 cup bourbon
2 lbs kielbasa, cut into 1/2 inch rounds
2 cups ketchup
1/2 cup light brown sugar
1 tbsp Worcestershire Sauce
2 tsp Creole mustard
1 tsp hot sauce
1 medium onion, finely chopped
1/2 cup bourbon
2 lbs kielbasa, cut into 1/2 inch rounds
Directions
1. Combine all ingredients in the crock pot
2. Cover and cook on low for 4-5 hours, until sausage is hot
1. Combine all ingredients in the crock pot
2. Cover and cook on low for 4-5 hours, until sausage is hot
Blueberry Sorbet
This two-ingredient Blueberry Sorbet could not be easier to make. With frozen blueberries and juice on hand, you can create this icy and refreshing treat in a matter of minutes and serve it over cakes, cookies, bars or fresh fruit. Since it’s so simple and delightful, Blueberry Sorbet is also fantastic served on its own.
Ingredients
- 4 cups fresh or thawed, frozen blueberries
- 1 can (6 ounces) frozen apple juice concentrate
Instructions
- In the container of a food processor or blender, combine blueberries and apple juice concentrate
- Whirl until liquefied
- Pour into a 11 X 7-inch baking pan
- Cover and freeze until firm around the edges, about 2 hours
- With a heavy spoon, break frozen mixture into pieces
- Place mixture in a processor or blender container
- Whirl until smooth but not completely melted
- Spoon into a 9 X 5-inch loaf pan
- Cover and freeze until firm
- Serve within a few days
Quick notes
Yield: 4 cups
Per portion: 112 calories, 1 gram protein, ½ gram fat, 28 grams carbohydrate, 15 mg sodium, 244 mg potassium, 0 mg cholesterol
Per portion: 112 calories, 1 gram protein, ½ gram fat, 28 grams carbohydrate, 15 mg sodium, 244 mg potassium, 0 mg cholesterol
Number of servings (yield): 6
PIXIE STICKS
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½ cups Freeze Dried Fruit ½ cups Sugar (you Can Use White, Raw Cane, Or Sugar Free Alternative) 1 teaspoon Citric Acid 100 Plastic Straws Preparation 1. To seal the bottom of the pixie sticks, use the needle nose pliers to crimp a straw and make a seal with 1/8 of an inch of straw left open on the bottom. Take the lighter flame to the straw and heat until the end is closed and sealed. Remove heat from the straw and hold for several seconds with the pliers to allow plastic to seal and cool. Remove pliers. Repeat with the rest of the straws. 2. In a blender, combine the freeze dried fruit, sugar and citric acid until smooth. Place the funnel onto the top of the open end of the straw and pour a small amount of the sugar into the funnel, using the toothpick to push down the sugar into the straw if necessary. Leave 1/4 of an inch of space at the top of the straw to seal. 3. Continue filling straws until done. Seal the top of the straw the same way that you sealed the bottom. There may be some burn marks if there is sugar or fruit residue left. Don’t be alarmed! Note: - You can totally omit the citric acid but it does provide the tanginess that traditional pixie sticks have. Look at your local health food store, baking store or food storage supply facility. - Amount of pixie sticks made may vary depending on the size of the straws used. - In order to assemble the Pixie Sticks you’ll also need needle nose pliers, a lighter, a small funnel (can make aption |
