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Halloween Themed Shooters

Halloween Themed Shooters
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Ingredients
  1. Peach Schnapps
  2. Creme de Menthe (Green, not clear!)
  3. Bailey’s Irish Cream
  4. Grenadine
Instructions
  1. Pour the Peach Schnapps into a shot glass, about 1/2 full. Pour a splash of Creme de Menthe in next – it’ll sink to the bottom.
  2. Next, pour on the Bailey’s. I like to do a clean layer, you may prefer to gently pour it in for more of a mixed “brain” effect.
Just before serving, pour a splash of grenadine into the middle of the shot glass. It’ll drag some Bailey’s down, causing a curdling effect. It’s kind of mesmerizing to watch – here’s a progression
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Hot Apple Cider Recipe

Hot Apple Cider Recipe
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Ingredients
  1. 2/3 cup packed brown sugar
  2. 1 teaspoon whole cloves
  3. 1 teaspoon ground allspice
  4. 3 cinnamon sticks (3 inches), broken
  5. 1 gallon apple cider
Instructions
  1. Fill the filter-lined basket of a large automatic percolator with the brown sugar, cloves, allspice and cinnamon sticks. Prepare as you would coffee according to manufacturer's directions, but substitute cider for water. Yield: 16-20 servings
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Witches’ Brew for Kids

Witches' Brew for Kids
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Ingredients
  1. 2
  2. pkg. (4-serving size each) JELL-O Black Cherry Flavor Gelatin
  3. 1-1/2
  4. cups boiling water
  5. 1
  6. pkg. (4-serving size) JELL-O Orange Flavor Gelatin
  7. 3/4
  8. cup boiling water
  9. 1/4
  10. cup blueberries
  11. 3
  12. qt. (12 cups) prepared KOOL-AID Orange Flavor Sugar-Sweetened Soft Drink Mix, chilled
Instructions
  1. FOR Hand: Dissolve black cherry gelatin in 1-1/2 cups boiling water, stirring 2 minutes until completely dissolved. Pour into greased 8-inch square pan. Refrigerate 2 hours or until firm.
  2. FOR Eyeballs: Meanwhile, dissolve orange gelatin in 3/4 cup boiling water, stirring 2 minutes until completely dissolved. Pour into round or square ice cube trays. Refrigerate until thickened but not set. Insert a blueberry into the center of each gelatin eye ball. Refrigerate until completely set.
  3. TO Assemble: Trace outline of small hand on piece of paper. Cut out pattern, then place on top of cherry gelatin. Cut around the pattern with a small sharp knife. Carefully pull hand away from pan. Place hand in punch bowl, allowing the fingers to hang over the side of the bowl. Arrange the eyeballs around the inside edge of the punch bowl. Gradually pour in the prepared drink. Serve immediately.
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Orange Sherbet Party Punch Recipe

Orange Sherbet Party Punch Recipe
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Ingredients
  1. 4 cups water, divided
  2. 1 package (6 ounces) strawberry gelatin
  3. 1-1/2 cups sugar
  4. 1 can (46 ounces) pineapple juice
  5. 1 can (46 ounces) orange juice
  6. 1 cup lemon juice
  7. 1/2 gallon orange sherbet, softened
  8. 1 liter ginger ale, chilled
Instructions
  1. Heat 2 cups water to boiling; add gelatin and sugar, stirring until dissolved. Add 2 cups cold water and fruit juices. Chill until ready to serve.
  2. Just before serving, spoon in sherbet and pour in ginger ale. Chill with an ice ring. Yield: 6-1/2 quarts.
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Cinnamon Hot Chocolate Mix Recipe

Cinnamon Hot Chocolate Mix Recipe
Serves 24
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1-3/4 cups nonfat dry milk powder
  2. 1 cup confectioners' sugar
  3. 1/2 cup powdered nondairy creamer
  4. 1/2 cup baking cocoa
  5. 1/2 teaspoon ground Tone's® Ground Cinnamon
  6. 1 cup miniature marshmallows
ADDITIONAL INGREDIENTS
  1. 3/4 cup hot milk when you want a cup ...
Instructions
  1. In a large bowl, combine the milk powder, sugar, creamer, cocoa and cinnamon. Add the marshmallows; mix well. Store in an airtight container in a cool dry place for up to 3 months.
  2. To prepare 1 serving: Dissolve 3 tablespoons hot chocolate mix in hot milk. Yield: about 3-1/2 cups mix (18 servings).
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Celebration Spoons Recipe

Celebration Spoons Recipe
Serves 24
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Ingredients
  1. 1 cup (6 ounces) semisweet chocolate chips
  2. 24 metal or plastic spoons
  3. Peppermints and/or Andes candies, chopped
Instructions
  1. In a microwave, melt semisweet chips; stir until smooth. Dip spoons into chocolate. Tap the handle of spoon on the edge of the bowl to remove excess chocolate.
  2. Place on waxed paper. Sprinkle with chopped candies. Let stand until set. Yield: 2 dozen.
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Caramel Apple Cider

Caramel Apple Cider
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Ingredients
  1. 1/3 c firmly packed brown sugar
  2. 1/3 c heavy whipping cream
  3. 1 tsp vanilla extract
  4. 4 c apple cider, or apple juice
  5. 1 stick cinnamon stick
Instructions
  1. Stir together brown sugar and whipping cream in a large sauce pan. Cook, stirring constantly, over medium heat, until it starts to bubble. Stir in vanilla and apple cider, cook 10 min stirring often, garnish if desired.
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Halloween Punch Recipe

Halloween Punch Recipe
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Ingredients
  1. 1 can (46 ounces) pineapple juice, divided
  2. 1 package (3 ounces) orange gelatin
  3. 1 carton (64 ounces) orange juice
  4. 1 liter ginger ale, chilled
  5. 1 quart orange sherbet
Instructions
  1. In a saucepan, bring 1 cup of pineapple juice to a boil. Stir in gelatin until dissolved. Cool; transfer to a large pitcher or container. Add orange juice and remaining pineapple juice. Chill. Just before serving, pour into a punch bowl; add ginger ale and mix well. Top with scoops of sherbet. Yield: 20-24 servings.
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Candy-Corn-Cooler

Candy Corn Coolers.
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Ingredients
  1. 24 ounces orange juice or even lemonade
  2. Eighteen ounces
  3. Torani orange syrup
  4. refrigerated aerosol whipped cream
Instructions
  1. Fill six 8 ounce. eyeglasses fifty percent full along with orange juice or lemonade.
  2. Carefully put Three ounce. orange syrup into every glass.
  3. Top along with whipped cream and serve!
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