MyVapeJuice.com's Holiday Recipe Contest - Come and Play - Great prize!
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Yesterdays winner is Sandiej02 with the Apple Crisp. I love a good ole Apple Crisp!
Your choice of flavor because I am vaping juice from another vendor LOL
PM me your choices of flavor, nic level and your addy please and congrats!
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Your choice of flavor because I am vaping juice from another vendor LOL
PM me your choices of flavor, nic level and your addy please and congrats!
Fa la la la laaaaa
la
la
la
laaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa
Yesterdays winner is Sandiej02 with the Apple Crisp. I love a good ole Apple Crisp!
Your choice of flavor because I am vaping juice from another vendor LOL
PM me your choices of flavor, nic level and your addy please and congrats!
Fa la la la laaaaa
la
la
la
laaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa
Thank You ... again, for your generosity!!
Sending PM now ...
and can't wait for your Peanut Butter Cookie the end of this month!
Pecan Pie
Unlike most pecan pies, this doesn't use corn syrup.
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans
Directions:
1. Preheat oven to 400 degrees F (205 degrees C).
2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.
Congrats Sandiej02.
Unlike most pecan pies, this doesn't use corn syrup.
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans
Directions:
1. Preheat oven to 400 degrees F (205 degrees C).
2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.
Congrats Sandiej02.
Yes LOL that made sense LOL.....the all vape pack is the 40 dollar pack
Thank you.
O.k. here is one that Mrs. Strider trusts me enough to do when she is busy decorating the tree. Although the thought of me in an apron may be to hysterical to confess 
Andes Mint Cookies
1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
2 packages 4.67 oz Andes Crème de Menthe, chopped (I prefer a rough chop)
2-2/3 cups sifted all-purpose flour
Preheat oven to 350° F
Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed
Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator
Measure out approximately 1 oz. of dough. Form a ball and slightly flatten
Raise oven rack one level above the middle and bake on non-stick baking pans
Bake at 350° F for approximately 8 - 10 minutes
Cool on pans for two minutes before removing
makes 4 dozen minus the half dozen you ate while waiting for batches 2-4 to bake
Andes Mint Cookies
1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
2 packages 4.67 oz Andes Crème de Menthe, chopped (I prefer a rough chop)
2-2/3 cups sifted all-purpose flour
Preheat oven to 350° F
Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed
Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator
Measure out approximately 1 oz. of dough. Form a ball and slightly flatten
Raise oven rack one level above the middle and bake on non-stick baking pans
Bake at 350° F for approximately 8 - 10 minutes
Cool on pans for two minutes before removing
makes 4 dozen minus the half dozen you ate while waiting for batches 2-4 to bake
Thursday Entry..............Easy Baked Chicken Taquitos....................
Ingredients
1.5 pounds of boneless/skinless Chicken
1 teaspoon of Ground Cumin
2 cloves Garlic
1 12 oz can of Diced Tomatoes and Chilies
1 teaspoon Salt
1 package 30 Corn Tortillas
Cooking Spray
Optional Toppings
Cilantro
Salsa
Guacamole
Sour Cream
Instructions
To Prepare the Chicken Filling:
1. In a crockpot, add the chicken, cumin, garlic, diced tomatoes and chilies, and salt. Cook on low 2-4 hours or
until the chicken is cooked and easily shreds. (Can be boiled 45-60 mins as long as it shreds easily)
2. Taste and adjust seasonings as needed.
3. Remove the chicken from the crockpot and use forks to shred the meat.
4. Once shredded, add 3-4 tablespoons of the cooking liquid to the meat.
To Assemble and Cook the Taquitos
1. Preheat your oven to 400 degrees.
2. Remove the tortillas from the package, put them on a microwave-safe plate and cover with a damp paper towel.
3. Microwave 2-3 minutes to make the tortillas warm and pliable.
4. Working with one tortilla at a time, spread 2-3 teaspoons of the chicken filling along the edge of a tortilla, and
then tightly roll up it up, using a toothpick to hold it in place.
5. As each one is rolled, place the Taquitos on a baking sheet or casserole dish and lightly spray the tops with
cooking spray.
6. Bake 8 minutes and then remove from the oven and spray again with the cooking spray.
7. Bake an additional 5-8 minutes or until the tops are crisp and golden.
8. Remove the toothpicks and serve with condiments.
Can be made ahead of time Just reheat, may even be frozen.
Ingredients
1.5 pounds of boneless/skinless Chicken
1 teaspoon of Ground Cumin
2 cloves Garlic
1 12 oz can of Diced Tomatoes and Chilies
1 teaspoon Salt
1 package 30 Corn Tortillas
Cooking Spray
Optional Toppings
Cilantro
Salsa
Guacamole
Sour Cream
Instructions
To Prepare the Chicken Filling:
1. In a crockpot, add the chicken, cumin, garlic, diced tomatoes and chilies, and salt. Cook on low 2-4 hours or
until the chicken is cooked and easily shreds. (Can be boiled 45-60 mins as long as it shreds easily)
2. Taste and adjust seasonings as needed.
3. Remove the chicken from the crockpot and use forks to shred the meat.
4. Once shredded, add 3-4 tablespoons of the cooking liquid to the meat.
To Assemble and Cook the Taquitos
1. Preheat your oven to 400 degrees.
2. Remove the tortillas from the package, put them on a microwave-safe plate and cover with a damp paper towel.
3. Microwave 2-3 minutes to make the tortillas warm and pliable.
4. Working with one tortilla at a time, spread 2-3 teaspoons of the chicken filling along the edge of a tortilla, and
then tightly roll up it up, using a toothpick to hold it in place.
5. As each one is rolled, place the Taquitos on a baking sheet or casserole dish and lightly spray the tops with
cooking spray.
6. Bake 8 minutes and then remove from the oven and spray again with the cooking spray.
7. Bake an additional 5-8 minutes or until the tops are crisp and golden.
8. Remove the toothpicks and serve with condiments.
Can be made ahead of time Just reheat, may even be frozen.
Last edited:
This sounds really yummy !O.k. here is one that Mrs. Strider trusts me enough to do when she is busy decorating the tree. Although the thought of me in an apron may be to hysterical to confess
Andes Mint Cookies
I love Andes Candies
WHITE CHOCOLATE & PEANUT BUTTER SNOWMEN
1 (14 ounce) bag of shredded sweetened coconut
1 (14 ounce) can of sweetened condensed milk
¾ cup peanut butter
1 teaspoon salt
8 ounces white chocolate, chopped
6 miniature peanut butter cups, wrappers removed
3 Oreo cookies, filling scraped away
18 mini chocolate chips
12 pretzel sticks
18 mini holiday M&Ms
1 red Twizzlers Pull n Peel rope, peeled into ropes
Procedure
1. Mix the peanut butter with the sweetened condensed milk and salt. Add the coconut. Mix until the mixture is thoroughly combined throughout. This is easier with a mixer, but can be done by hand.
2. Line a cookie sheet with wax paper. Roll the dough into six balls that are about 2 tablespoons + 1 teaspoon (or 2.35 ounces) in size and place each ball in a row on the cookie sheet. Now roll six more balls, but this time make them a scant smaller, about 2 tablespoons in size (or 1.80 ounces).
3. Place each ball on top of one of the larger balls on the cookie sheet. Finally, roll six more balls, about 1 and half tablespoons in size (or 1.25 ounces) and place these on top of the second balls. You should now have six stacks of peanut butter balls stacked in order from largest to smallest. Make sure the stacks seem stable and that the balls have been molded to the right shape to stay in place.
4. Now un-stack the balls and place them flat side down on the cookie sheet one above the other so you have 6 columns and three rows. Place the pan in the freezer for 30 minutes.
5. While the peanut butter balls are chilling, make Frostys hats by placing just a smidge of peanut butter in the middle of each Oreo cookie. Then place a mini peanut butter cup up side down right into the peanut butter. The peanut butter will act as glue and hold the peanut butter cup in place. Set aside.
6. Before you remove the balls from the freezer, melt the white chocolate in the microwave or over a double broiler. I prefer to microwave, heating the chocolate on full power for 30 seconds, stir, 30 seconds again, then stir until melted.
7. Remove the balls from the freezer. Working with one Frosty at a time use a small spoon to spoon a teaspoon of white chocolate over the large bottom ball. You just want the chocolate to cover the top of the ball and ¾ the way down the sides.
8. Now place the medium ball (middle ball) on top of the large bottom ball and hold in place for 30 seconds or until the white chocolate has hardened around the bottom of the middle ball and is secure.
9. Next take another few teaspoons of white chocolate and spoon it over the middle ball. Working quickly so the chocolate does not harden, take two pretzel sticks and stick them into either side of the middle ball to make Frostys arms. Then add three mini M&Ms right down the middle of Frostys belly to make his buttons. Now take the final ball and place it right on top of Frostys belly and hold it into place for 30 seconds or until the white chocolate hardens and holds Frostys head into place. Spoon a teaspoon or so of white chocolate over Frostys head and then place his hat (the one made in step 4) right on top of the melted chocolate and carefully push it into place. Add two mini chocolate chips for his eyes and 1 mini chocolate chip for his nose.
10. Finally tie a red Twizzler rope around Frostys neck (between the middle and top ball) to make his scarf. Repeat with the remaining balls. Place the Frosty in the fridge for 30 minutes or until ready to serve. Make sure to keep the Frostys cold or they may slip out of place!
11. If it is warm in your kitchen I recommend leaving the balls you are not working with in the freezer while you assemble each Frosty. Once the Frosty is completed place them back in the fridge so they will stay cool.
Ginger water surprise for 2
2- lg glasses
12- ice cubes
2- tbls ginger
1- liter Canadian Club Whiskey
Put 6 ice cubes in each glass;
divide the ginger evenly in the 2 glasses;
fill the 2 glasses with whiskey and stir
For warm ginger water surprise;
add ice cubes to 2 glasses;
microwave until hot liquid;
add ginger evenly;
fill with whiskey and stir
Follow this recipe again and again;
until bottle is empty and enjoy;
Also for a tasty treat you may try
French ginger bread surprise;
4- slices French bread;
2- ounces organic butter
4- tsp ginger
1- 4 slice toaster
add French bread to 4 slice toaster;
lightly toast, after they pop up;
spread butter evenly and distribute
ginger evenly also and enjoy
with your ginger water surprise!
Recipe for cold: Skip toaster...you do not need this!
2- lg glasses
12- ice cubes
2- tbls ginger
1- liter Canadian Club Whiskey
Put 6 ice cubes in each glass;
divide the ginger evenly in the 2 glasses;
fill the 2 glasses with whiskey and stir
For warm ginger water surprise;
add ice cubes to 2 glasses;
microwave until hot liquid;
add ginger evenly;
fill with whiskey and stir
Follow this recipe again and again;
until bottle is empty and enjoy;
Also for a tasty treat you may try
French ginger bread surprise;
4- slices French bread;
2- ounces organic butter
4- tsp ginger
1- 4 slice toaster
add French bread to 4 slice toaster;
lightly toast, after they pop up;
spread butter evenly and distribute
ginger evenly also and enjoy
with your ginger water surprise!
Recipe for cold: Skip toaster...you do not need this!
Here's oneQuiet in heres !!Wheres all da winnas ??
...........hello everybody!
Okay here's one I'd like to try someday
Mocha Nog Punch
10 parts Kahlúa Mocha
5 parts Absolut Vanilla
20 parts eggnog
Combine ingredients and serve in a punchbowl with a floating ice block.
Hint: Freeze ice with coffee beans for decoration.
Mocha Nog Punch
10 parts Kahlúa Mocha
5 parts Absolut Vanilla
20 parts eggnog
Combine ingredients and serve in a punchbowl with a floating ice block.
Hint: Freeze ice with coffee beans for decoration.
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