Ingredients 1 fl oz gin 1 fl oz lemon juice 1 fl oz Cointreau, (or Grand Marnier) 1 fl oz dry vermouth, or Lillet Blanc 1⁄2 tsp absinthe Orange peel, or orange wedge, for garnish Preparation Add the gin, lemon juice, Cointreau, dry vermouth, and absinthe to a cocktail shaker. Fill it with ice and shake it until cold. Strain into a cocktail glass. If desired, garnish with an orange peel or orange wedge....
Ingredients 1 lb ground beef 3 oz red onion, chopped ⅛ tsp garlic powder 15 oz tomato sauce, (1 can) 6 oz tomato paste, (1 can) 1½ tsp salt ¼ tsp ground black pepper ½ cup parmesan cheese, grated or powdered 1 tsp dried oregano 12 oz ricotta cheese 4 oz lasagna noodles, uncooked 12 oz mozzarella cheese, grated 1 tbsp olive oil 1 basil leaf Preparation In a skillet, saute onions and brown ground beef in oil over medium heat....
Ingredients 1 tbsp Sweet Hungarian Paprika 3 tbsp Chili Powder 6 tbsp Brown Sugar 2 tbsp Turbinado Sugar 2 tbsp Kosher Salt ¼ tsp Ground Cumin Powder ⅛ tsp Ground Cayenne Pepper ¼ tsp Ground Black Pepper ¼ tsp Jamaican Jerk Seasoning ¼ tsp Tomato Powder Preparation In a large bowl, combine all ingredients with a fork until well blended. There should be no lumps. Store in an airtight container for up to a month....
Bark is a candy that has no regard for perfection; the rough, jagged edges and irregularly scattered toppings are part of the appeal. It’s a great cabinet-cleaner recipe too. Perfect for those days when you’re frantically trying to clean out the pantry before your inlaws arrive, and those three random bags of freeze-dried fruit seem destined for the trash can. Not to mention to overflowing chocolate tub, with partial bars and half-wrapped bits and scraps from recipes past....
A Collection of 20 Gluten Free Christmas Cookies and Treats Use this round-up of gluten free Christmas cookies to select what you want to make for your holiday tray or party. If you have someone in your home or circle who eats gluten free, we know they will appreciate your extra care by making gluten free Christmas cookies that they can enjoy. All of the recipes below are gluten free, and there are also options for Cookies that egg free and dairy free (or can be made so with modifications)....
2 cups sugar 4 cups water 2 cups lemon juice 12 cups cold water Mix sugar and water in crockpot and heat on high for 1-2 hours. Stir to make sure sugar dissolves completely. Add lemon juice and turn crockpot off to allow mixture to cool. Add cold water and chill in refrigerator. Serve cold. Sugar: 26g : Calcium: 9mg Calories: 103kcal Carbohydrates: 27g Fat: 1g Fiber: 1g Iron: 1mg...
1 lb. ground beef, or turkey 1 ¼ cup ORTEGA® Enchilada Sauce, or 10 oz. can 1 ¾ cup ORTEGA® Refried Beans , or 1 lb. can 1 ¾ cup ORTEGA® Thick & Chunky Salsa , or 16 oz. jar 2 cup SARGENTO® Chef Style Shredded Mild Cheddar Cheese, divided or 8 ounces 10 corn tortillas, sliced in half, divided, 6-inch ½ cup olives, or 2 1/4 oz can, sliced ripe...
Ingredients 2 small lemon jello 3 bananas , sliced 2 apples, chopped ½ cup small marshmallows 1 can pineapple, drain and save juice, crushed ½ cup sugar 3 tbsp flour 1 cup pineapple juice , saved and water added to make the cup 1 egg, beaten 1 pkg dream whip Preparation Mix jello with water according to package directions. Add rest of the ingredients (not topping ingredients) and refrigerate until set....
20 piece chicken drumettes , or 10 chicken wings 8 oz hunts tomato sauce 4 tbsp hot pepper sauce , depending on how hot you want it to be 2 tbsp oil 1 tbsp lime juice 1 tbsp soy sauce 1 tsp garlic powder 1/2 tsp ground cumin For marinade, in a bowl combine Hunt’s tomato sauce, hot pepper sauce, oil, lime juice, soy sauce, garlic powder, and ground cumin....
Ingredients 2 1⁄2 cup yeotkireum, (or milled malt barley) 10 cup water 1 cup short grain rice 3⁄4 cup sugar, (up to 1 cup) pine nuts, or dried jujubes/citron syrup/mint leaves (optional) Preparation Soak the crushed milled malt barley (yeotkireum 엿기름) in 10 cup of warm water for 1 hour. While soaking, massage the malt barley with hand 2 to 3 times so that all the good stuff gets loose from the husk....
Ingredients 1 banana, large ½ cup frozen vanilla yogurt ½ cup blueberries ½ cup strawberry, diced ½ cup melon, diced ½ cup kiwi, diced ¼ cup graham cracker crisps Preparation Scoop yogurt and place in a bowl. Cut banana in half. Arrange bananas on each side of bowl. Sprinkle fruit over sundae. Top with graham cracker crisps. Related Video
Hey all, have I got a treat for you. The fabulous Kristyn from pretty kitten’s kitchen has very kindly agreed to share a summer dessert series to share with you. So for the next four Fridays please come and see her mouthwatering sweet treats that will have you saying hellooooooooo summer. —————————————————————————————– Few things scream summer more than juicy peaches and tangy raspberries. And the two together — a proven combination....
I can barely believe it, but my little corner of the internet just turned the big 6. 6 years of developing and creating and photographing and writing and publishing and promoting and, most importantly, connecting with all of you and reading each and every single one of your lovely comments. Thank you for being here. This blog wouldn’t be what it is today if it weren’t for your support. It still amazes me how much this little blog of mine has grown over the last 6 years....
Why You’ll Love This This Caprese pasta salad is made easy with small pasta, pearl mozzarella balls, fresh grape tomatoes, and flavorful basil pesto. Pasta salads make great sides but add in some grilled chicken or shrimp and you have a full meal. This pesto pasta salad is also great to take to barbecues, potlucks, and family gatherings! It’s great to serve a crowd or you can cut the recipe in half for serving your family....
Ingredients 20 oz pineapple chunks, in juice 46 oz pineapple juice 3 cups orange juice ½ cup lemon juice 4 cups ginger ale 2 cups strawberries, stemmed and halved Preparation Pour the pineapple juice into a square pan or ice cube trays and freeze. Chill the remaining ingredients. Combine frozen pineapple juice, orange juice, lemon juice, and ginger ale in a large punch bowl. Add strawberries and pineapple chunks to the punch....
For Cake: 2/3 cup butter, at room temperature 2 tsp vanilla extract 2 cup all-purpose flour 2 tsp baking powder 1 1/3 cup sugar 2 eggs 1/4 tsp salt 1 cup buttermilk For Frosting: 1/2 cup butter, at room temperature 3 cup powdered sugar, sifted 2/3 cup sour cream 6 oz dark chocolate, chopped 1/3 cup cocoa powder 1 tsp vanilla extract Preheat the oven to 350 degrees. Spray 2 cake pans with cooking spray....
Start your canners, mason jars ready… it’s canning season, y’all! First to the starting gate is the ever popular strawberry. Spring’s pride and joy, May’s main squeeze. Load up while you can, folks, because these beauties won’t last forever. I was inspired to create this jam after seeing a similar concoction from Nashville’s own Bathtub Gin. I didn’t buy it, as much as I wanted to, because god knows I’ve got more than enough jam in my cabinets than is reasonable for two people (and it’s only June)....
Today I’m excited to share this recipe created in collaboration with Cobblestone Bread Co. via AOL Media. As always, all opinions written are purely our own. We’re incredibly grateful for opportunities like these that allow us to continue sharing delicious recipes with you, so thank you for supporting us and the brands we love. What’s not to love about summer… not least of all the sandwiches that come along with it....
5 1/4 cup flour 1 tsp cream of tartar 1 tsp baking soda 1 cup butter 1 cup granulated sugar 1 cup powdered sugar 2 eggs, beaten 1 cup oil 2 tsp vanilla extract Mix together the flour, cream of tartar and baking soda. Cream the butter and sugars together. Add the eggs and beat until fluffy. Add the oil and vanilla. Beat, then beat in the flour mixture. Chill overnight....
Taco shells and cheese is a truly pun-derful recipe, featuring mini pasta shells smothered in a rich and creamy cheese sauce, swirled with spicy seasoned ground beef. Served atop of bed of crisp iceberg lettuce it’s ever so satisfying. I swear, mac and cheese is harder to photograph than ice cream; the time between a perfectly rich and creamy sauce and a congealed mess feels like mere seconds. No matter how creamy it starts, as it cools the sauce will no longer have the same visual appeal… and that sort of time-sensitive recipe makes for a very stressful photo shoot....
