Sweet and smooth
Mango Moon Cocktail
Ingredients
2 ounces mango puree
1 1/2 ounces vanilla vodka
1/2 ounce triple sec
1/2 ounce lime juice
1/2 ounce simple syrup
Lime wheel, mango slice or mint sprig, for garnish
Directions
In a cocktail shaker filled with ice, add mango purée, vodka, triple sec, lime juice and simple syrup. Shake until chilled. Strain into a chilled rocks glass over fresh ice. Garnish with a lime wheel, mango wedge or mint sprig.
Simple and classic!
Mango Margarita
Ingredients
2 ounces tequila
1 ounce triple sec
1 ounce lime juice
2 ounces mango puree
Directions
Combine tequila, triple sec, lime juice and mango puree with ice in a cocktail shaker. Shake until smooth. Serve in a sugar rimmed margarita glass, garnished with a mango slice or lime wedge.
The flavorful beef and cool salsa are a perfect combination for these tasty tacos.
Steak Tacos with Cucumber Salsa
Ingredients
1/2 cucumber, finely diced
1/2 bunch scallions, thinly sliced
Juice of 1 lime
1/2 jalapeño, minced and seeded
1 garlic clove, minced
1/4 cup cilantro, chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon cumin
3/4 teaspoon ground coriander
1 teaspoon garlic powder
2 teaspoons chile powder
1 1/2 pounds flank steak
1 tablespoon olive oil
12 small flour tortillas
Cojita cheese, for serving
Directions
In a medium bowl, stir the cucumber with the scallions, lime juice, jalapeño, garlic and cilantro to combine. Season with salt and pepper and set aside.
Preheat grill or a grill pan over high heat. In a small bowl, combine the salt, pepper, cumin, coriander, garlic powder and chile powder. Rub spice mixture evenly over the steak. Brush steak on both sides with olive oil. Grill until well browned on the outside and at the desired doneness, about 5 to 7 minutes per side for medium rare. Remove the steak from the grill to rest for 15 minutes.
Heat a large skillet over medium heat. Working in batches, place 2 or 3 tortillas in the pan and heat until lightly browned on each side, about 1 minute per side. Repeat until all tortillas are toasted.
To serve, slice the steak against the grain into thin pieces and place 2 or 3 slices on each tortilla. Top each taco with about 1 tablespoon salsa and grated cojita cheese. Serve immediately.
A sweet and salty bite.
Strawberry and Brie Bites
Ingredients
12 small strawberries, hulled
12 basil leaves
3 ounces Brie, cut into 12 pieces
2 teaspoons balsamic glaze
Directions
Thread a strawberry, basil leaf and piece of Brie onto each of 12 cocktail toothpicks. Drizzle with balsamic glaze.
A fruity, spicy cocktail
Tropic Tease Cocktail
Ingredients
2 ounces coconut rum
1 ounce dark rum
1 1/2 ounces pineapple juice
1 ounce orange juice
1/2 ounce lime juice
1/2 ounce simple syrup
2 dashes Angostura bitters
Pineapple wedge, mint sprig for garnish
Directions
Fill a cocktail shaker with crushed ice Add coconut rum, dark rum, pineapple juice, lime juice, simple syrup and bitters. Shake until chilled. Strain into tiki mug filled with fresh ice Garnish with pineapple and mint.
Creamy and sweet with a touch of mint.
Frosted Kiss Cocktail
Ingredients
1 1/2 ounces vanilla vodka
1/2 ounce crème de cacao
1/2 ounce peppermint schnapps
1 ounce cream
1/4 ounce simple syrup
Directions
Combine vanilla vodka, crème de cacao, Peppermint schnapps, cream and simple syrup in a cocktail shaker with ice. Shake until chilled. Strain into a chilled martini glass. Garnish with a mini candy cane, mint leaf or a rim of crushed peppermint and sugar.
Rich berry flavor with sweet and sour notes
Dark Kiss
Ingredients
1 1/2 ounces black raspberry liqueur
1 ounce dark rum
1/2 ounce crème de cacao
1/2 ounce lemon juice
1/2 ounce simple syrup
Directions
Add ice to a cocktail shaker. Add black raspberry liquor, rum, crème de cacao, lemon juice and simple syrup. Shake well chilled. Strain into a martini glass. Garnish with a dark cherry, blackberry or chocolate-dipped rim.
Fruity and tart
Chaos Cauldron Cocktail
Ingredients
1 ounce vodka
1 ounce blue curaçao
1 ounce peach schnapps
1 ounce lemonade
1 ounce lemon lime soda
Splash grenadine
Edible glitter
Fresh fruit slices, for garnish
Directions
In a shaker filled with ice, combine vodka, blue curaçao, peach schnapps and lemonade. Shake well until chilled, Strain into a tall glass filled with ice cubes. Slowly add lemon lime soda. Carefully pour a splash of grenadine over the top to create a layered look. Sprinkle edible glitter on top. Garnish with fresh fruit slices.
Light and fruity
Twilight Candy Tide
Ingredients
1 ounce blue curacao
1 ounce raspberry lemonade
2 ounces lemon lime soda
Crushed pink candy crystals, for garnish
Directions
In a shaker, combine blue curacao and raspberry lemonade. Shake until chilled. Fill a glass with ice and pour in the mixture. Top with lemon lime soda. Sprinkle crushed pink candy crystals on top for garnish.
Light and refreshing
Raspberry Lemonade Cocktail
Ingredients
1 ounce coconut rum
3 ounces raspberry lemonade
Fresh raspberries and lemon slices, for garnish
Directions
Fill a rocks glass with ice. Add coconut rum. and top with raspberry lemonade. Stir gently to mix. Garnish with raspberries and lemon slices.
A bright, fruity flavored punch
Citrus Splash Punch
Ingredients
1 cup citrus vodka
1 cup triple sec
1 cup lemon-lime soda
1 cup orange juice
1 cup lemonade
1/2 cup lime juice
1/2 cup pineapple juice
Orange wheels, lemon slices, lime wedges and mint for garnish
Directions
In a large pitcher, mix citrus vodka, orange liqueur, orange juice, lemonade, lime juice and pineapple juice. Add ice and stir until chilled. Top with lemon-lime soda just before serving. Add sliced citrus fruits and mint for garnish.
The glaze elevates the sausage to an irresistible treat.
Sweet and Savory Kielbasa Bites
Ingredients
2 pounds kielbasa sausage, cut into 1 inch pieces
1/2 cup honey
1/2 cup Dijon
1/4 cup brown sugar
2 garlic cloves, minced
1 tablespoon soy sauce
1/2 teaspoon pepper
Directions
Combine honey, Dijon, brown sugar, garlic, soy sauce and pepper in a crock pot. Add the kielbasa. Cook on low for 4 hours, stirring occasionally.
Tastes just like a slice of cake - with a kick!
Birthday Cake Martini
Ingredients
1 ounce vanilla vodka
1 ounce white chocolate liqueur
1 ounce amaretto
1 ounce heavy cream
Rainbow sprinkles for rim
Whipped cream and extra sprinkles for garnish
Directions
Coat the rim of a martini glass with rainbow sprinkles. Set aside.
In a cocktail shaker, combine vanilla vodka, white chocolate liqueur, amaretto, cream and ice. Shake until chilled. Strain into the prepared martini glass. Top with whipped cream and rainbow sprinkles.
Creamy and smooth with a hint of mint
Velvet Frost Cocktail
Ingredients
1 ounce vodka
1 ounce chocolate liqueur
1 ounce Irish cream
1/2 ounce peppermint schnapps
Chocolate shavings or a peppermint stick, for garnish
Directions
Fill a cocktail shaker with ice. Add vodka, chocolate liqueur, Irish cream and peppermint schnapps. Shake well until smooth and chilled. Strain into a chilled martini or rocks glass. Garnish with chocolate shavings or a peppermint stick.
Sweet and creamy with a punch.
White Chocolate Almond Cocktail
Ingredients
1 1/2 ounces vodka
1 1/2 ounces Irish cream
1 1/2 ounces amaretto
1 1/2 ounces white chocolate liqueur
2 ounces milk
Whipped cream, for garnish
Maraschino cherries, for garnish
Directions
Fill a tall glass with crushed ice. In a cocktail shaker, combine the vodka, Irish cream, amaretto, white chocolate liqueur and milk. Shake until well mixed and chilled. Pour the mixture into the glass. Top with whipped cream and a maraschino cherry.
Light, fruity and not too sweet.
Rum Punch
Ingredients
2 cups pineapple juice
1 cup orange juice
1/2 cup light rum
1/2 cup dark rum
1/4 cup lime juice
1/2 cup grenadine
Orange slices and pineapple wedges, for garnish
Directions
In a large pitcher, mix pineapple juice, orange juice, light rum, dark rum and lime juice. Slowly pour in the grenadine to create a gradient effect. Stir gently and chill. Garnish with orange slices and pineapple wedges. Serve in glasses over crushed ice.
Smooth with strong potato flavor.
French Mashed Potatoes
Ingredients
6 large potatoes, peeled and diced
1/2 cup butter
1 cup milk
1 teaspoon salt
Directions
Fill a large saucepan or large pot with salted water. Place potatoes in the water and bring to a boil over medium heat. Simmer for 20 minutes or until potatoes are soft.
In a small saucepan, heat butter and milk over medium-low heat until butter is melted.
Drain potatoes and transfer into a large mixing bowl. Add salt and warm butter mixture, Mix using a sturdy whisk until smooth. Mix at low speed until completely smooth. Serve immediately.
This smooth cocktail tastes like a liquid candy bar.
Creamy Snickertini
Ingredients
1 1/2 ounces Irish cream
1 ounce chocolate liqueur
1 ounce caramel vodka
1 ounce hazelnut liqueur
Chocolate syrup, for garnish
Crushed peanuts for rim
Whipped cream and mini Snickers bar for garnish
Directions
Rim a chilled martini glass with chocolate syrup and dip into crushed peanuts. Drizzle chocolate syrup inside the glass and set aside.
Fill a cocktail shaker with ice cubes. Add Irish cream, chocolate liqueur, caramel vodka and hazelnut liqueur to the shaker. Shake until chilled. Strain into the prepared martini glass. Garnish with whipped cream and a mini Snickers piece on the rim.
Potent punch with full fruity flavor
Killer Fruit Punch
Ingredients
1/2 ounce peach schnapps
1/2 ounce coconut rum
1/2 ounce raspberry liqueur
1/2 ounce cherry vodka
1/2 ounce citrus vodka
1/2 ounce raspberry vodka
1/2 ounce pineapple juice
1/2 ounce orange juice
1/2 ounce cranberry juice
1/4 ounce grenadine
Lemon wheel, for garnish
Directions
Fill a cocktail shaker with ice. Pour in all the ingredients. Shake until well combined and chilled. Strain into a rocks glass over ice.
These 5 cheeses blend perfectly for a creamy flavorful cheese sauce.
Macaroni and Five Cheeses
Ingredients
1 pound elbow macaroni
2 cups cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 cup gouda cheese, shredded
1 cup parmesan cheese, grated
8 ounces cream cheese, softened
1 cup milk
1/4 cup butter
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
Directions
Preheat oven to 350.
Cook the macaroni according to package directions. Drain well.
In a large pot over medium heat, melt the butter. Stir in cream cheese and milk, whisking until smooth. Add garlic powder, salt and pepper. Add the cooked macaroni and mix until combined. Stir in the cheddar, mozzarella, gouda and parmesan until the cheeses are melted.
Spoon the mixture into a greased 13 x 9 baking dish, spreading it out evenly. Bake for 25-30 minutes, or until golden and bubbling on top.
This meaty appetizer has an enjoyable creamy element to it.
Pig Shots
This blend adds Cajun flavor to any recipe or can be used as a rub for grilling.
Cajun Seasoning
Ingredients
1 tablespoon paprika
1 tablespoon seasoning salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon thyme
Directions
Add all the ingredients to a mixing bowl. Stir to combine. Store in an airtight container.
Sweet and creamy flavor with a kick.
Adult Soda Fountain Cocktail
Ingredients
1 ounce chocolate liqueur
1 ounce vanilla vodka
1/2 ounce Irish cream liqueur
2 ounces root beer or cola
Scoop of vanilla ice cream
Chocolate syrup, for garnish
Whipped cream, for garnish
Directions
Drizzle chocolate syrup inside a tall glass or milkshake-style mug.
In a shaker filled with ice, combine chocolate liqueur, vodka and Irish cream. Shake until chilled. Pour the mix into your prepared glass. Slowly top with root beer or cola. Add a small scoop of ice cream. Top with whipped cream and a chocolate drizzle.
A creamy sweet drink without the ice cream!
Frosty Root Beer Float Cocktail
Ingredients
2 ounces whipped cream vodka
6 ounces root beer
Whipped cream, for garnish
Maraschino cherry, for garnish
Directions
Pour the whipped cream vodka into a chilled mug. Slowly add the root beer and stir gently. Top with a generous swirl of whipped cream and a maraschino cherry on top.
Sweet cherry flavor with a potent kick
Cherry Silk Swoon
Ingredients
1 1/2 ounces cherry liqueur
1 ounce creme de cacao
1 ounce heavy cream
1/2 ounce amaretto
Maraschino cherry and white chocolate curls for garnish
Directions
In a cocktail shaker, add cherry liqueur, creme de cacao, cream and amaretto. Fill with ice and shake until chilled. Strain into a martini glass. Garnish with a maraschino cherry and a sprinkle of white chocolate curls.
These crispy, herb flavored tenders are sure to be a hit.
Buttermilk Fried Chicken
Ingredients
2 pounds chicken tenders
1 teaspoon pepper
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon oregano
1/4 teaspoon sage
1/4 teaspoon cayenne pepper
2 cups buttermilk
2 cups flour
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon onion powder
2 ½ quarts vegetable oil for frying
Directions
Combine chicken, pepper, salt, paprika, rosemary, thyme, oregano, sage and cayenne together in a large bowl. Stir in buttermilk until chicken is evenly coated. Cover and refrigerate for 6 hours.
Combine flour, salt, paprika, cayenne, garlic powder, pepper and onion powder in a large shallow dish. Remove chicken from buttermilk and dredge each piece in seasoned flour. Shake off excess and transfer to a plate.
Heat peanut oil in a large Dutch oven to 350 degrees.
Add chicken pieces to the hot oil and fry for 10 minutes. Turn chicken pieces and fry for another 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees.
Transfer fried chicken to a cooling rack set over a paper towel-lined baking sheet. Let sit for 10 minutes before serving.
A hearty breakfast that will please every sausage lover.
Southern Breakfast Enchiladas with Sausage Gravy
Ingredients
8 flour tortillas
1 1/2 pounds breakfast sausage, divided use
6 eggs
1/4 cup milk
2 tablespoons butter
1 1/2 cups cheddar cheese, shredded
Fresh parsley, for garnish
3 tablespoons flour
2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
Directions
Preheat over to 350.
Brown 1 pound sausage and drain excess fat. In a bowl, whisk eggs and milk. Scramble in a skillet with butter until fluffy. Mix with sausage and half the cheese. Fill tortillas with the mixture, roll up, and place seam-side down in a greased baking dish.
In a skillet, cook remianing1/2 pound sausage. Sprinkle with flour then slowly whisk in milk. Cook until thickened. Season with salt and pepper.
Pour sausage gravy over the enchiladas. Top with remaining cheese. Bake for 20–25 minutes in preheated oven until bubbly. Garnish with chopped parsley.
