Two Flaky Pastry Pie Crust (with butter)

Makes two 9-inch pie crusts

Ingredients:

2 1/2 cups all-purpose flour 

1/2 teaspoon salt 

1 cup butter, chilled and diced 

1/2 cup ice water

Egg wash:

1 egg yolk

1 Tablespoon milk

Directions:

1. Combine the flour and salt in a large bowl.

2. Cut in the butter until the mixture resembles coarse crumbs.

3. Stir in the ice water, a Tablespoon at a time, until the crust mixture forms a ball.

4. Wrap dough in plastic wrap and refrigerate for 4 hours or overnight.

5. Sprinkle flour onto rolling surface. Roll dough out, then divide in half. Roll each half to fit a 9-inch pie plate.

6. Place crust in pie plate, pressing evenly into the bottom and sides.

7. In a small bowl, beat the egg yolk and milk. Brush mixture over top crust and put three slits in the middle before putting in the oven.

Strawberry Lemonade Sangria*

Ingredients:

2 lemons, sliced

1 pint fresh strawberries, hulled and sliced

1 (750ml) bottle sauvignon blac (or favored white wine)

1 cup lemonade

1 cup lemon-lime soda

mint sprigs, for garnish (optional)

Instructions:

1)Add lemon slices and sliced strawberries to a pitcher. Pour in wine.

2)Cover and refrigerate at least 4 hours before serving for best results.

3)Mix with soda right before serving to preserve carbonation. Garnish with fresh mint sprigs, if desired. 

Last for 3 days in the fridge.

theblondcook.com strawberry lemonade sangria

Monkey Bread*

Takes a little over 3 hours total: 2 hours to rise, half hour to cook and 15 minutes to cool.

Can be made to the point of baking step 5 and put in the fridge to rise the second time over night.

Ingredients:

Dough:

4 Tbs unsalted butter, divided, 2 Tbs softened (or Crisco) and 2 Tbs melted

1 cup milk, warm

1/3 cup water, warm

1/4 cup granulated sugar

2 1/4 tsp active dry yeast (1 standard packet)

3 1/4 cups all-purpose flour, plus extra for work surface

2 tsp salt

Brown Sugar Coating:

1 1/2 cups light brown sugar

3 tsp ground cinnamon

1/2 cup unsalted butter, melted

Glaze:

1/2 cup powdered sugar

1/2 tsp vanilla extract

1 Tbs cream or milk

Directions:

1)In a large measuring cup, mix together milk, water, 2 Tbs melted butter, sugar and yeast packet. Allow the yeast to get foamy so you know it's alive, about 5 minutes.

2)In the bowl of you stand mixer fitter with a dough hook (or a large bowl with a spoon in you are making this by hand), add flour  and salt. Turn mixer on low and slowly add the milk mixture. Once the dough starts coming together, increase speed to medium and mix until the dough is smooth about 6-7 minutes. If the dough is too wet, add 1 Tbs more flour at a time. The dough should still be sticky, but workable with floured hands. Take the dough out and grease bowl well with non-stick cooking spray and place dough in, then flip to be sure all areas are coated. Cover tightly with plastic wrap and let rise in a warm place until doubled, about one hour.

Tip: can turn oven to 170 degrees, turn it off and place the bowl of dough in there to create a warm environment for the dough to rise.

3)While dough is rising, grease a bundt pan very well with 2 Tbs of softened butter (or Crisco) being sure to get into all of the crevices. Set aside. Get the brown sugar and cinnamon coating together. Once dough is done rising, melt butter and set it in a shallow dish beside the brown sugar mixture.

4)To form the bread, remove the dough from the bowl and press it into a rough 8-inch square. Using a knife or pizza cutter, cut the dough into 60-64 pieces (8x8 pieces). Roll each dough piece into a ball, it doesn't have to be perfect. Working one at a time, dip the balls in melted butter then quickly into the brown sugar mixture. Layer the balls in the bundt pan, staggering the seams randomly to build layers. 

5)Cover the bundt pan tightly with plastic wrap and let the monkey bread rise in a warm place again until puffy and it has risen almost to the top of the pan, about one hour. (If making the night before then cover and put in the fridge to rise over night. The next morning let it come to room temperature while oven is preheating) 

6)Preheat the oven to 350 degrees. Unwrap the pan and bake until the top is deep brown an it begins to bubble around edges, 25 to 35 minutes. Cool the monkey bread in the pan for 5 minutes ONLY, then turn out on a large plate and allow to cool slightly, about 10 minutes.

7)While the bread cools a bit, mix up the glaze. Whisk the powdered sugar, milk and vanilla together in a small bowl until the mixture is smooth. Drizzle the glaze over the warm monkey bread, letting it run over the top and sides. Serve warm.

Lemon Option:

sugar coating 

1/2 cup unsalted butter melted

1 cup granulated sugar

2-3 Tbs lemon zest

lemon glaze

1 cup powered sugar

2 Tbs lemon juice

Sprinklesomesugar.com Homemade Monkey Bread

Danielle's Chocolate Chip Cookies*

Ingredients:

2 Cups Butter Flavored Crisco
1 1/2 Cups Sugar
1 1/2 Cups Brown Sugar
3 Eggs
1 1/2 teaspoons Baking Soda
1 1/2 teaspoons Salt
3 teaspoons Vanilla
4 1/2 Cups Flour
12 oz Bag Chocolate Chips (2 cups)


Directions:

1) Preheat oven 350 degrees

2)Add each ingredient in order to the kitchen-aid.

3) Make ball in palm of your hand and then slightly squish it on the cookie sheet.

4) Bake for 7-10 minutes. Will harden as it cools so it is ok if it looks underdone when coming out. Give it a few minutes (about 3) on the cookie sheet after taking it out of the oven before putting it on the cooling rack and rolling out more cookies. One pan should be ready to go in the oven as the last one is coming out.

Homemade Sticky Buns from Scratch*

Total Time: 2 hours, 10 minutes
Yield:12 Sticky Buns

Ingredients:

1 Packet (2 1/4 tsp) of Active Dry Yeast
1/2 cup Warm Water
1/4 cup Unsalted Butter, room temperature
1 Large Egg, room temperature
1/2 cup Granulated Sugar
1 cup Buttermilk (Sub: 1 Tbsp white vinegar then fill the rest of the cup with regular milk)
1 tsp Salt
4 1/2 - 5 cups All-Purpose Flour

Cinnamon Sugar Filling:

1/4 cup Granulated Sugar
1-2 Tbsp Ground Cinnamon
3 Tbsp Unsalted Butter, melted

Caramelized Pecan Topping:

1/4 cup Unsalted Butter
1/2 cup Dark Brown Sugar
1/2 cup Light Corn Syrup
1 tsp Cinnamon
1/2 cup Chopped Pecans (optional)


Instructions:

1. In a small bowl, dissolve the active dry yeast in the warm water for about 5-10 minutes. Set to the side.
2. Using you stand mixer fitter with the paddle attachment, combine the egg, granulated sugar, unsalted butter, and salt until combined. Add in the dissolved yeast mixture, buttermilk, and 2 cups of the all-purpose flour until well blended.
3. Switch out paddle attachment for the hook attachment and continue to add in the remaining 2 1/2-3 cups of all-purpose flour until a soft dough forms.
4. Place the soft dough onto a clean, lightly floured surface and for about 5-7 minutes or until the dough is nice and smooth.
5. When ready, place the dough into a greased bowl, making sure all sides of the dough are coated. Cover loosely with a clean kitchen towel and set in a warm, draft free spot of your kitchen for an hour, or until the dough has doubled in size. You can also adjust the oven rack to the middle to third mark, then preheat your oven to lowest temperature. Turn off the oven once preheated, place your bowl of dough in the oven with a medium-size bowl of boiling wated on the rack below with the door closed. After 1 hour, open the door and remove the dough and the bowl of water.

Cinnamon Sugar Filling

1. In a small bowl, whisk together the granulated sugar and cinnamon until well blended. Set to the side. In a small microwaveable bowl, melt the better in the microwave and set to the side.

Caramelized Pecan Topping

1. Generously Spray the 13" x 9" pan and set to the side.
2. In a medium-size sauce pan, melt the unsalted butter, dark brown sugar, light corn syrup, and cinnamon over low heat until the mixture is well combined.
3. Pour the mixture into the prepared pan, then sprinkle the chopped pecans over top. Set to the side.

Assembling the Sticky Buns

1. Remove the kitchen towel from over top of the bowl with the dough, and punch it down once with your fist. Then place the dough on to a clean, lightly floured surface.
2. Using a rolling pin, roll the dough out into an 18" x 12" rectangle. Then, using a pastry brush, brush on the melted butter, leaving about 1/2" of space from the edge. Sprinkle the cinnamon sugar mixture over top.
3. Starting with the long side, roll up the dough like your would for a jelly roll, pinching the seams to seal.
4. Cut the roll into approximately 12 equal sizes and place into the pan cut side down on top of the caramelized pecan topping, leaving about a 1" space in between each roll. Cover loosely with a clean kitchen towel and set in a warm spot for about 1 hour, or until the sticky buns have doubled in size.
5. When ready, adjust your oven to the 2nd level mark, and pre-heat your oven to 375 degrees (F). Then bake for 20-25 minutes or until golden brown.
6. Allow the sticky buns to cool for 5-10 minutes before turning the pan over onto a large serving plate or jelly roll pan.

*Pre-make: Step 4 let cut rolls rise in the fridge over night and bake in the morning.

homemade sticky buns at beyondthebutter.com

Best Ever Banana Bunt Cake w/ Icing*

Ingredients:

1/2 cup softened butter
1/4 cup canola oil
2 1/8 cup sugar
2 tsp lemon juice
1 1/2 cup buttermilk (substitute: 1 1/2 tsp lemon juice or white vinegar mix with 1 1/2 cup milk)
3 eggs
2 tsp vanilla
1/2 tsp salt
2 tsp baking soda
3 cups all-purpose flour
3 or 4 smashed very ripe bananas (1 1/2 cup)

Icing Ingredients:

1/2 cups softened butter
1 (8oz) softened cream cheese
1 tsp vanilla
3 cups powdered sugar


Directions:

1. Preheat oven to 350 degrees
2. Grease and flour a bundt pan and set aside
3. Smash the bananas and mix in the 2 tsp of lemon juice and set aside
4. Using the mixer combine butter, oil and sugar and mix thoroughly
5. Add eggs one at a time and mix just until combined
6. Add vanilla, salt, and buttermilk. Mix well, scrape edges and bottom of bowl to make sure everything is well combined
7. Add baking soda and flour mix gently and then add bananas and mix gently again.
8. Pour the cake batter evenly into the greased and floured bundt pan (do not fill bundt pan more then 2/3 full) and bake in the 350 degree oven for 50-60 minutes or until toothpick comes out clean.
9. Immediately after removing cake from oven, put cake (still in the pan) into your freezer and freeze for 45-60 minutes. (Optional but recommended to lock in the moisture) 
10. Remove from pan (must be fully cool) and frost with Cream Cheese Icing. 

*Can use 9x13 pan instead at 275 degrees but still cook for 50-70 minutes



Best Ever Banana Bundt Cake at reallifedinner.com

Irish Cream Chocolate Cheesecake

Ingredients:

1 1/2 cups chocolate cookie crumbs (I used keebler fudge stripes)
1/3 cups confectioners sugar
1/3 unsweetened cocoa powder
1/4 cup butter
3 (8oz) packages cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 tablespoons all-purpose flour
3 eggs
1/2 cup sour cream
1/4 cup irish cream liqueur

Directions:

1. 1) Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
2. 2) In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
3. 3) Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
4. 4) With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.
5. 
6. http://allrecipes.com/recipe/7284/irish-cream-chocolate-cheesecake/?internalSource=rotd&referringId=1451&referringContentType=recipe%20hub

Baileys Chocolate Mousse

Ingredients:

100 ml Baileys Original Irish Cream

200g good quality milk/dark chocolate

2 eggs, separated

25g butter

2 tbsp golden caster sugar

0.4 units per serve

Directions:

1)First melt the chocolate in a bowl over a pan of simmering water. Once it's melted take it off the heat to save it burning. You could also melt the chocolate in the microwave.

2)Next melt the butter and add it to the chocolate along with the egg yolks. Stir until you've got a smooth, silky mixture.

3)In another bowl whisk the egg whites (use an electric mixer if you've got one) untill they form soft peaks. Add the sugar a little at a time and continue to whisk until the mixture is shiny and the peaks are stiff.

4) Fold the egg whites into the chocolate mix along with the Baileys. Then divide your mousse between four tumblers and pop it in the fridge for a couple of hours.

5) When your're ready to serve, whip up the whipping cream until it forms stiff peaks. 

6) Add a good spoonful of whipped cream to the top of each mousse and decorate with crumbled or flaked chocolate.

http://www.baileys.com/en-gb/recipes/desserts/baileys-chocolate-mousse.html

Eggnog Cheesecake*

Ingredients:

• 16 oz regular (or nondairy cream cheese), softened
• 1/2 cup sugar
• 2 Tbsp flour
• 1/4 tsp salt
• 1/2 tsp nutmeg
• 2 Tbsp dark rum or 2 tsp vanilla extract
• 3/4 cup Eggnog (can use Dairy-free silk nog, Vanilla soymilk or almondmilk!)
• 2 eggs
• 1 9-inch deep-dish graham cracker crust
• 16 graham cracker squares, crushed
• 1/4 cup butter, melted

Directions:

Crust

1. Preheat oven to 350 degrees F
2. In a medium bowl, mix together graham cracker crumbs and melted margarine. Place mixture in a 9 inch pie pan and press firmly into bottom and sides of pan.
3. Bake in preheated oven for 8 minutes.

Filling

1. Preheat oven to 325°F.
2. Using an electric mixer beat cream cheese, sugar, flour, salt and nutmeg until light and fluffy, scraping sides of bowl.
3. Beat in rum or vanilla and Eggnog.
4. Beat in eggs, one at a time.
5. Pour into prepared crust and bake for 25-30 minutes until set.
6. Chill.

http://silk.com/recipes/eggnog-cheesecake

Holiday Brunch Casserole

Ingredients:

1. 4 cups frozen shredded hash brown potatoes
2. 1 pound bulk pork sausage, cooked and drained
3. 1/2 pound bacon strips, cooked and crumbled
4. 1 medium green pepper, chopped
5. 2 cups (8 ounces) shredded cheddar cheese, divided
6. 1 green onion, chopped
7. 1 cup Reduced Fat Bisquick® mix
8. 1/2 teaspoon salt
9. 4 eggs
10. 3 cups 2% milk

Directions:

1. In a large bowl, combine the hash browns, sausage, bacon, green pepper, 1 cup cheese and onion. Transfer to a greased 13-in. x 9-in. baking dish.
2. In another bowl, whisk the biscuit mix, salt, eggs and milk; pour over the top. Sprinkle with remaining cheese. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.

http://www.holidayspage.net/holiday-brunch-casserole/

Oreo Snowballs

Ingredients:

1. 1 18-oz. pkg.chocolate sandwich cookies with white filling, finely crushed
2. 1 8-oz. pkg.cream cheese, softened
3. 1 lb.white baking chocolate, melted

Directions:

In large bowl combine crushed cookies and cream cheese. Beat with mixer on low speed until well blended. Form 1-inch balls by hand. Dip balls in white chocolate; place on baking sheet covered with waxed paper. Refrigerate 1 hour or until firm. To store, cover and refrigerate. Makes 50 truffles.

http://www.holidayspage.net/oreo-snowballs-2/

Bite-Sized Swirled Pumpkin Cheesecake

Ingredients:

1. 12 Cupcake liners
2. Nonstick cooking spray
3. 2 pkg. (8 oz. each) Cream cheese, at room temperature
4. 1/2 cup Granulated sugar
5. 1 1/2 Tbsp. All-purpose flour
6. 1 tsp. Vanilla extract
7. Pinch of salt
8. 2 large Eggs
9. 1/2 cup Pure Pumpkin
10. 2 Tbsp. Cafe Collection Vanilla Latte Coffeemate
11. 2 tsp. Ground cinnamon

Directions:

1. Preheat oven to 300° F.
2. Line 12-cup muffin tin with liners; coat liners with nonstick cooking spray.
Beat cream cheese, sugar, flour, vanilla extract and salt in large mixer bowl until smooth.
3. Beat in eggs one at a time, beating well after each addition.
4. Transfer 1/2 cup batter to a medium bowl.
5. Add pumpkin and Coffee-mate; stir until blended.
6. Divide white cream cheese batter evenly among prepared cups; top evenly with pumpkin batter.
7. Swirl batters with butter knife.
Bake for 16 to 18 minutes or until just set.
8. Cool completely in pan on wire rack.
9. Cover and refrigerate for 4 hours before serving

Apple Coffee Cake*

INGREDIENTS:

Streusel Topping:

2/3

cup Original Bisquick® mix

2/3

cup packed brown sugar

1

teaspoon ground cinnamon

1/2

teaspoon ground nutmeg (optional)

1/4

cup cold butter or margarine (Earth Balanced)

Coffee Cake:

2

cups Original Bisquick® mix

2/3

cup milk or water

3

tablespoons granulated sugar

1

egg

2

medium cooking apples, peeled and thinly sliced (2 cups) 

 (Cortland, Northern Spy, Rome Beauty, Winesap, Golden Delicious or Granny Smith)

2

tablespoons chopped nuts (optional)

Glaze:

1/2

cup powdered sugar

2

to 3 teaspoons milk (rice milk)

Directions:

1. Heat oven to 400°F. Spray 9-inch square pan with cooking spray. In small bowl, mix 2/3 cup Bisquick mix, brown sugar, cinnamon and nutmeg. Cut in butter, using pastry blender (or fork), until crumbly; set aside.
2. In medium bowl, stir together 2 cups Bisquick mix, 2/3 cup milk, the granulated sugar and egg; beat vigorously 30 seconds with spoon. Spread half of batter in pan. Arrange apple slices on batter; sprinkle with half of streusel topping. Spread with remaining batter; sprinkle with remaining topping. Sprinkle with nuts.
3. Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 20 minutes. In small bowl, stir glaze ingredients until smooth enough to drizzle. Drizzle glaze over warm coffee cake.

To Pre-Make:

Cut up apples and rinse in lemon water to keep from browning. Make Step one. Put both in fridge so there is less to do in the morning.

http://www.bettycrocker.com/recipes/apple-coffee-cake/63265d92-bd10-4d8b-aa11-507291aa5e5a

Frosty Pumpkin Squares

Ingredients:

•  1 quart (4 cups) vanilla ice cream
•  1 1/4 cups graham cracker crumbs (about 16 squares)
•  1/4 cup butter or margarine, melted
•  1 cup canned pumpkin (not pumpkin pie mix)
•  1/2 cup packed brown sugar
•  1/2 teaspoon salt
•  1/2 teaspoon ground cinnamon
•  1/2 teaspoon ground ginger
•  1/4 teaspoon ground nutmeg

Directions:

1. Let ice cream stand at room temperature 30 to 45 minutes to soften.
2. Meanwhile, in small bowl, mix cracker crumbs and butter; reserve 2 to 3 tablespoons crumb mixture. In ungreased 8- or 9-inch square pan, press remaining crumb mixture firmly and evenly over bottom.
3. In large bowl, beat remaining ingredients with wire whisk until well blended. Stir in ice cream with spoon. Spread over crumb mixture in pan. Sprinkle reserved crumb mixture over top.
4. Freeze uncovered at least 4 hours or until top of pumpkin mixture is firm, then cover and return to freezer. Let stand at room temperature 15 to 20 minutes before cutting.

http://www.holidayspage.net/frosty-pumpkin-squares/

Oreo Truffles

Ingredients:

1 pound chocolate sandwich cookies, crushed
1 (8 ounce) package cream cheese, softened
1 pound vanilla-flavored candy coating, melted


Directions:

1. In a large mixing bowl, combine crushed cookies and cream cheese to form a stiff dough. 
2. Roll into balls and dip with a fork in melted candy coating. Let rest on waxed paper until set.

http://allrecipes.com/Recipe/Cookie-Balls/detail.aspx?src=VD_Summary

Creamy Chicken Casserole

Ingredients: 

4 c. uncooked egg noodles
4 c. cubed cooked chicken
1 pkg. (16 oz.) frozen peas and carrots
2 c. milk
2 cans (10-3/4 oz. each) condensed cream of celery soup, undiluted
2 cans (10-3/4 oz. each) condensed cream of chicken soup, undiluted
1 c. chopped onion
2 tbsp. butter, melted
1/2 tsp. salt
1/2 tsp. pepper

Directions:

Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture. Transfer to two greased 8-inch square baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before cooking. Cover and microwave on high for 10-12 minutes (assuming it’s not in the foil pan), or until heated through, stirring twice. Or cover and bake casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.

http://triedandtasty.com/2010/11/creamy-chicken-casserole/

Fruit Pizza

Ingredients:

1 Pillsbury sugar cookie dough

4 oz cream cheese, softened

1 tub Cool Whip

2 tablespoons coconut rum

1 cup sliced strawberries

3/4 cup blueberries

2 kiwis, sliced

1 banana, sliced

Directions:

Preheat oven to 350 (or whatever temp the dough calls for).

Let the dough come to room temperature, and press it into a cookie sheet – make sure it is thin. Bake for about 10 minutes, rotate pan, then bake for another 5. The baking time will all depend on how cold the dough was and your own oven, so watch carefully. Do not overbake!

One cookie has cooled, beat cream cheese, rum and Cool Whip with a hand mixer. Spread on cookie crust. Top with strawberries, kiwis, and blueberries, leaving space for the bananas. I add them last so they don’t get brown. Refrigerate while you make the glaze.

Glaze

1/3 cup sugar

1/3 cup orange juice

2 tablespoons lemon juice

1 1/2 teaspoons cornstarch

1/4 teaspoon salt

Combine all ingredients in a small saucepan and bring to a boil. Stir constantly until mixture thickens. Let cool for about 10 minutes. Add bananas to pizza, then drizzle glaze on top.

Refrigerate for at least 1 hour.

http://www.howsweeteats.com/2010/04/fruit-pizza/

Baked Caramel French Toast

INGREDIENTS:

• 1cup brown sugar, packed
• 1cup butter
• 2tablespoons light corn syrup
• 12French Bread slices (or two layers of loaf bread)
• 6large eggs, beaten
• 1 1/2cups milk
• 1teaspoon pure vanilla extract
• 1/4teaspoon salt
• 
  
• 
  
• Directions:
• 
  

1. Combine sugar, butter and corn syrup in a small saucepan. Cook over medium heat until smooth and thickened, stir constantly as it become a caramel.
2. Coat a 13 x 9 x 2-inch baking dish with cooking spray. Pour caramel mixture into the dish. Fit bread slices tightly into the dish, trimming if necessary.
3. In a medium bowl combine eggs, milk, vanilla and salt whisking together well. Pour egg mixture over bread. Cover and refrigerate for eight hours.
4. Bake uncovered at 350 degrees F. for 45 minutes or until lightly browned. Slice into sections and serve upside down. Garnish with whipped cream or whipped butter

.https://cookmore.com/recipe/baked-caramel-french-toast/

Red, White & Blue Jello Shots

Ingredients

50 1oz plastic cups, or 25 2oz cups

Red & Blue layers

3oz box of red Jello

3oz box of blue Jello

2 cups vodka ( I used Smirnoff Raspberry)

2 cups water

White layer

2/3 cup heavy cream

2/3 cup milk (I used fat free)

2/3 cup vanilla vodka (I used Absolut Vanilla)

1/4 cup sugar

1 teaspoon vanilla extract

1 1/2 teaspoons Knox powdered gelatin

1 1/2 tablespoons water

Instructions

1. Blue layer; Heat 1 cup water, add blue Jello mix, stir until dissolved. Add 1 cup vodka, stir. NOTE; this recipe is pretty strong. If you want less intense jello shots I would go with 1 1/4 cups water to 3/4 cups vodka. I wouldn’t make them any stronger though, because the gelatin in the jello needs the water to set the alcohol. Not enough water, and they might not set.

2. Distribute evenly into 50 1oz cups, filling only 1/3 full, then refrigerate until set, about 1-2 hours.

3. Next is the white layer; this is the most difficult part of these tricolor shots! Place powdered gelatin and water in small bowl, let soak for 5 minutes to allow the gelatin to “bloom”. In a medium saucepan, heat cream, milk, sugar and vanilla extract to a simmer, stirring occasionally. Remove from heat, add gelatin and stir to dissolve. Add vanilla vodka. Let cool 10-15 minutes before topping blue layer.

4. Once blue layer is set and the white mixture has cooled, pour an equal amount of the white mixture on top of the blue. You’re almost there!

5. Finally the red layer; it is the same exact thing as the blue. Heat 1 cup water, add red Jello mix, stir until dissolved. Add 1 cup vodka, stir. Cool 5-10 minutes.

6. Once the white layer has set, and red mixture cooled, fill the cups the rest of the way until full. Refrigerate until set, about 1-2 hours.

7. Enjoy some patriotic jello shots!! =] Garnish with mini flags on toothpicks. Looks super cute, plus using the toothpick to release the jello from the sides of the plastic cup makes it come out easily without breaking apart.

http://gurutotheoutdoors.com/red-white-blue-jello-shots/