Chocolate Bomb Pudding Shots

Chocolate Bomb Pudding Shots Sm Chocolate Instant Pudding ¾ c Kahlua ¾ c Coconut Rum. 4oz Cool Whip (Extra Creamy preferred but not required) . Whisk Kahlua and Instant Pudding together until as thick as it will get (1-2 minutes). Once it has thickened, add Liquor and whisk until all lumps and clumps are gone. Once the mixture is nice and smooth again, whisk in Cool Whip. . Fill almost ¾ of a 1oz plastic shot cup with the mixture then cover and place in the freezer. . It does take several hours to set. For BEST results, I let them set overnight. May use little ice cream tester spoons when serving them.

KID FRIENDLY JELLO FROSTING

KID FRIENDLY JELLO FROSTING This frosting recipe has a lot of things going for it. It is fast, super light, smooth and creamy on the tongue (very similar to a 7 minute frosting, but so much easier). Neatest of all, is that it is flavored with jello, so you can make it in ANY Jello flavor you like...watermelon? blueberry? pina colada? Kids will LOVE this frosting. 3 ounce pkg. of Jello (favorite flavor) 2/3 cup granulated sugar 1 egg white 1 teaspoon vanilla 1/2 cup BOILING water . Place the Jello powder, granulated sugar, egg white and vanilla in a GLASS OR METAL mixing bowl of a stand mixer. DO NOT USE PLASTIC and make sure your glass or metal bowl is clean of any grease or oil. Turn the mixer on HIGH and immediately add the half cup of BOILING water. Whip on high for five minutes and you will get this: NOTE: This recipe only seems to work if you use a stand mixer, with whisk attachment. Also, make sure you use a glass or metal mixing bowl, do not try this with a plastic bowl. NOTE: Some people have commented that they don't think raw egg whites are safe for children to eat. The egg whites in this recipe are no longer raw after you add the BOILING WATER. NOTE: This recipe makes enough to frost 24 cupcakes, or a 9 x 13 cake. If you are going to do any piping or edges, you might have to double the recipe. NOTE: This frosting pipes beautifully and holds its shape well. Like any 7 minute type frosting, it does get a little sticky/tacky the second day, so its best if you make it the day you want to serve it. If you have to make it the night before, just store it in an airtight container that doesn't touch the frosting. NOTE: This frosting has so many fun possibilities for birthday cakes/cupcakes. It would also make a wonderful filling. UPDATE: Since posting this, a few people have commented that this frosting deflated on them after a day at room temperature. I've never had this problem, because I live in a DRY climate, but those of you living in HUMID climates are having this problem. So... if you live in a humid climate, you'll need to store the frosted cake in the fridge.

White Cheese Chicken Lasagna

White Cheese Chicken Lasagna 9 lasagna noodles 1/2 cup butter 1 onion, chopped 1 clove garlic, minced 1/2 cup all-purpose flour 1 teaspoon salt 2 cups chicken broth 1 1/2 cups milk 4 cups shredded mozzarella cheese, divided 1 cup grated Parmesan cheese, divided 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon ground black pepper 2 cups ricotta cheese 2 cups cubed, cooked chicken meat 2 (10 ounce) packages frozen chopped spinach, thawed and drained 1 tablespoon chopped fresh parsley 1/4 cup grated Parmesan cheese for topping Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese. Bake 35 to 40 minutes in the preheated oven.

Crock Pot Seafood & Sausage Gumbo

Crock Pot Seafood & Sausage Gumbo 2 lbs shrimp 1 lb beef sausage (I use Hillshire Farms) 1 c oysters 1 c crab meat (lump preferred) crab claws hot cooked rice 2 large onions, chopped 3 c okra 2 Tbsp olive oil 1 can stewed tomatoes 2 quarts of water minced garlic, 3 cloves salt, pepper, cayenne pepper Cook shrimp and sausage in olive oil with chopped onion. In crock pot combine water, stewed tomatoes, okra and cooked rice. Then add shrimp, sausage, crab meat, oysters, and crab claws with onion. Cook in crock pot on low for 2-3 hours.

Easy Lemon 7­Up Cake

Easy Lemon 7­Up Cake From Scratch Ingredients: 5 eggs 3 cups self rising flour 3/4 lb butter, softened (3/4 LB of butter equals 3 sticks) 3 cups sugar 2 tablespoons lemon Juice (real or squeeze kind is fine) or extract if you want a deeper lemon flavor 3/4 cup carbonated lemon­lime beverage, any brand Ingredients using Box Cake Mix 1 box of yellow cake mix 4 eggs 3/4 cup of vegetable oil 1­4 ounce box of instant lemon pudding 3/4 cup of carbonated lemon lime soda of your choice/any brand Lemon Glaze Ingredients: 1/2 cup powdered sugar 2 tablespoon lemon juice 1 teaspoon of milk From Scratch Directions: Mix butter and sugar together for about 10 minutes. Add in your eggs­1 at a time, beating after each is added in. Add in flour and lemon extract/juice. Fold in your lemon­lime soda of choice. Pour into well­greased 12­cup Bundt pan Bake at 325 degrees for 1 to 1 hour & 15 min or until fully set Remove from oven and transfer to wire rack to cool, then drizzle your glaze on top Directions using Box Cake Mix Preheat your oven to 325F Grease your bundt pan. In a separate large bowl combine all the cake ingredients, plus pudding ans the soda and mix well. Pour the mixed batter into the greased bundt pan Bake for about 45 to 55 minutes or until set. Allow to cool completely before removing from the pan Top with Glaze.

ELF MUNCH

ELF MUNCH 10 c of kettle Corn 6 tbsp butter 6 C mini marshmallows 1 C red and green M & M’s 1 box of whopper chocolates 3 drops of green food coloring 1 cookie sheet fitted with parchment paper In a large stock pot melt the butter Add in the marshmallows and mix until melted Add in the green food coloring and mix until combined Mix in the popcorn and stir until coated Pour onto the cookie sheet and sprinkle with M&M’s and whoppers Let sit for 10 minutes before enjoying!

Patty Melts with Secret Sauce

Patty Melts with Secret Sauce 1½ pounds ground beef 2 teaspoons Worcestershire sauce 1 teaspoon kosher salt ½ teaspoon ground black pepper 12 slices sourdough bread or my favorite-seeded rye bread ½ cup Secret Sauce 3 medium Vidalia onions, thinly sliced 6 slices Cheddar cheese 8 tablespoons unsalted butter Sauce ¼ cup Dijon mustard ¼ cup mayonnaise 1 tablespoon barbecue sauce ½ teaspoon hot sauce In a small bowl, stir together mustard, mayonnaise, barbecue sauce, and hot sauce. Store, covered, in refrigerator up to 3 days. In a large bowl, combine ground beef, Worcestershire, salt, and pepper. Shape ground beef into 6 oval patties. In a medium cast-iron skillet, melt 2 tablespoons butter over medium heat. Add onion. Cook, stirring occasionally, until onion is soft and golden brown. In a large cast-iron skillet, cook patties over medium-high heat until browned and cooked through, approximately 2 minutes per side. Remove skillet from heat. Remove patties from skillet; wipe out skillet. Layer 1 bread slice with 1 tablespoon Secret Sauce, 2 to 3 tablespoons caramelized onions, 1 slice cheese, 1 patty, and another 1 tablespoon Secret Sauce. Top with another bread slice. Repeat with remaining bread, Secret Sauce, caramelized onions, cheese, and patties. Heat skillet over medium-high heat. Melt 2 tablespoons butter in skillet. Working in batches, cook sandwiches, flipping once, until golden brown and heated through, approximately 3 minutes per side. Add remaining butter to skillet as needed.