I just usually go for the vodka and kahlua.............skip all that other stuffwheres your recipe fer today Lynzy ?
MyVapeJuice.com's Holiday Recipe Contest - Come and Play - Great prize!
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Jack Skellington's Sandy Claws Cookies
What you'll need
Batch of sugar cookie dough
Red food coloring
Disposable food preparation gloves (for kneading food coloring into the dough)
Flour
Wax paper
Rolling pin
Round cookie cutter (2.25-inch or so in diameter)
Kitchen knife
Spatula
Baking sheet
Wire cooling rack
White cookie icing (the type that hardens when it sets)
Flaked coconut
Round white candies (such as Mentos)
Black edible food marker
How to make it
Divide the cookie dough into two equal portions. Knead red food coloring into one portion and leave the other one plain.
Working on a flour-dusted sheet of wax paper, roll out the plain dough 1/4 inch thick. Use the round cookie cutter to cut out a bunch of Jack Skellington face shapes.
Jack Skellington's Sandy Claws Cookies
Now roll out the red dough as you did the plain. Using a kitchen knife, cut out a red triangular hat shape (about 4 inches tall and 2 inches across the base) for each face.
Jack Skellington's Sandy Claws Cookies
Use the cookie cutter to cut a curved notch in the base of each hat, as shown.
Jack Skellington's Sandy Claws Cookies
Top each of the faces with a hat, draping the curved edge of the triangle over the top edge of the circle. Use your fingertips to gently press down on the overlapped dough layers (just enough to make them stick together). Then carefully fold over the top of the hat, as shown.
Use a spatula to transfer the assembled cookies to a baking sheet, and bake them according to the recipe directions. Allow the baked cookies to cool briefly on the baking sheet before transferring them to a wire rack to cool completely.
Spread white cookie icing on the face portion of each cookie. Then set the cookies aside for a few hours to let the icing harden.
Use the edible marker to draw Jack Skellington facial features on the hardened icing. For the best results, position the mouth close to the lower edge of the cookie and leave a little space above the eyes to trim the hat.
Now give each hat a "fleecy" brim by applying a line of cookie icing along the edge and pressing coconut flakes into the frosting. Lastly, stick a round white candy pompom to the tip of each hat. Once the trim icing hardens, the cookies are ready to serve.
What you'll need
Batch of sugar cookie dough
Red food coloring
Disposable food preparation gloves (for kneading food coloring into the dough)
Flour
Wax paper
Rolling pin
Round cookie cutter (2.25-inch or so in diameter)
Kitchen knife
Spatula
Baking sheet
Wire cooling rack
White cookie icing (the type that hardens when it sets)
Flaked coconut
Round white candies (such as Mentos)
Black edible food marker
How to make it
Divide the cookie dough into two equal portions. Knead red food coloring into one portion and leave the other one plain.
Working on a flour-dusted sheet of wax paper, roll out the plain dough 1/4 inch thick. Use the round cookie cutter to cut out a bunch of Jack Skellington face shapes.
Jack Skellington's Sandy Claws Cookies
Now roll out the red dough as you did the plain. Using a kitchen knife, cut out a red triangular hat shape (about 4 inches tall and 2 inches across the base) for each face.
Jack Skellington's Sandy Claws Cookies
Use the cookie cutter to cut a curved notch in the base of each hat, as shown.
Jack Skellington's Sandy Claws Cookies
Top each of the faces with a hat, draping the curved edge of the triangle over the top edge of the circle. Use your fingertips to gently press down on the overlapped dough layers (just enough to make them stick together). Then carefully fold over the top of the hat, as shown.
Use a spatula to transfer the assembled cookies to a baking sheet, and bake them according to the recipe directions. Allow the baked cookies to cool briefly on the baking sheet before transferring them to a wire rack to cool completely.
Spread white cookie icing on the face portion of each cookie. Then set the cookies aside for a few hours to let the icing harden.
Use the edible marker to draw Jack Skellington facial features on the hardened icing. For the best results, position the mouth close to the lower edge of the cookie and leave a little space above the eyes to trim the hat.
Now give each hat a "fleecy" brim by applying a line of cookie icing along the edge and pressing coconut flakes into the frosting. Lastly, stick a round white candy pompom to the tip of each hat. Once the trim icing hardens, the cookies are ready to serve.
dem is skeery Krusty !
DIY
Vanilla Caramel - 0mg
1.7ml PG
0.7ml VG
0.3ml Lorann Bavarian Creme
0.3ml Lorann Caramel
Vanilla Caramel - 0mg
1.7ml PG
0.7ml VG
0.3ml Lorann Bavarian Creme
0.3ml Lorann Caramel
Another Doggie Day
Brie's Turkey and Cranberry Dog Cookies
Ingredients:
3 1/2 cups whole wheat flour
1 tsp baking powder
1 cup shredded cooked turkey
1 cup dried cranberries
1 egg
1 Tbs olive oil
1 cup low-sodium chicken broth, or as needed
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line them with parchment paper.
- In a large bowl, whisk the whole wheat flour and baking powder together until thoroughly combined, and stir in the cooked turkey meat and dried cranberries. Make a well in the center of the flour mixture, and drop the egg into the center; pour in the olive oil and about 1/2 cup of chicken broth. Mix into a soft dough. If mixture is too dry, mix in more chicken broth, about 1 tablespoon at a time, until dough is of desired consistency.
- Turn the dough out onto a floured work surface, and knead for 1 to 2 minutes. Roll the dough out 1/4 inch thick, and cut out with your favorite cookie cutters.
- Bake until the treats turn brown, about 25 minutes. Turn the oven off, and leave the dog treats in the oven an additional 30 minutes to dry out. Refrigerate leftover dog treats.
Brie's Turkey and Cranberry Dog Cookies
Ingredients:
3 1/2 cups whole wheat flour
1 tsp baking powder
1 cup shredded cooked turkey
1 cup dried cranberries
1 egg
1 Tbs olive oil
1 cup low-sodium chicken broth, or as needed
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line them with parchment paper.
- In a large bowl, whisk the whole wheat flour and baking powder together until thoroughly combined, and stir in the cooked turkey meat and dried cranberries. Make a well in the center of the flour mixture, and drop the egg into the center; pour in the olive oil and about 1/2 cup of chicken broth. Mix into a soft dough. If mixture is too dry, mix in more chicken broth, about 1 tablespoon at a time, until dough is of desired consistency.
- Turn the dough out onto a floured work surface, and knead for 1 to 2 minutes. Roll the dough out 1/4 inch thick, and cut out with your favorite cookie cutters.
- Bake until the treats turn brown, about 25 minutes. Turn the oven off, and leave the dog treats in the oven an additional 30 minutes to dry out. Refrigerate leftover dog treats.
Quiet in heres !!Wheres all da winnas ??
Still trying to decide what to get. lol
I'm getting the Vanilla Love with my win
... if that helps. Ha,ha. But there's a lot of good ones to choose from!
DECISIONS ... DECISIONS!
I really like Midnight Frost, if that's any help
I'm getting the Vanilla Love with my win
But there's a lot of good ones to choose from!
DECISIONS ... DECISIONS!
Thank you to both. And yes.............Decisions, Decisions. I am a slow thinker anyway. LMAO
Friday recipe
Ultimate Cranberry Pudding Cake
Recipe makes 1 - 10 inch Bundt cake
Cake:
6 tablespoons butter
2 cups white sugar
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 cups evaporated milk
1 (12 ounce) package cranberries
Butter sauce:
1 cup butter
2 cups white sugar
1 cup heavy cream
1 teaspoon vanilla extract
Directions
Preheat oven to 325 degrees F (165 degrees C).
Grease and flour a 10 inch Bundt pan.
Mix together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk.
Stir in the cranberries.
Pour batter into prepared pan.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make the Hot Butter Sauce: In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla.
Serve slices of cake generously covered with hot butter sauce.
This cake isn't very sweet (it's tart), but it's awesome with the butter sauce (which is VERY sweet).
Ultimate Cranberry Pudding Cake
Recipe makes 1 - 10 inch Bundt cake
Cake:
6 tablespoons butter
2 cups white sugar
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 cups evaporated milk
1 (12 ounce) package cranberries
Butter sauce:
1 cup butter
2 cups white sugar
1 cup heavy cream
1 teaspoon vanilla extract
Directions
Preheat oven to 325 degrees F (165 degrees C).
Grease and flour a 10 inch Bundt pan.
Mix together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk.
Stir in the cranberries.
Pour batter into prepared pan.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make the Hot Butter Sauce: In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla.
Serve slices of cake generously covered with hot butter sauce.
This cake isn't very sweet (it's tart), but it's awesome with the butter sauce (which is VERY sweet).
Friday's entry...................Easy Classic Stuffed Mushrooms..................
Ingredients:
2 packages of mushrooms (wipe clean and remove stems)
1 cup of seasoned bread crumbs
1 cup of Parmesan cheese
¼ cup parsley
1 cup of finely chopped onion
½ cup of finely chopped macadamia nuts
1 tbs. oil. (any type will do)
Directions:
Place caps in a shallow casserole dish
Finely chop mushroom stems. Combine all ingredients in bowl, making sure mixed thoroughly.
Fill mushroom caps with filling, I like to top with a little extra cheese.
Bake for 8-12 minutes and serve.
Ingredients:
2 packages of mushrooms (wipe clean and remove stems)
1 cup of seasoned bread crumbs
1 cup of Parmesan cheese
¼ cup parsley
1 cup of finely chopped onion
½ cup of finely chopped macadamia nuts
1 tbs. oil. (any type will do)
Directions:
Place caps in a shallow casserole dish
Finely chop mushroom stems. Combine all ingredients in bowl, making sure mixed thoroughly.
Fill mushroom caps with filling, I like to top with a little extra cheese.
Bake for 8-12 minutes and serve.
Since it's "Friday the 13th" ... thought we could all use a "little luck".
LUCKY CHARMS TREAT
Ingredients
3 tablespoons butter or 3 tablespoons margarine
25 large marshmallows or 2 1/2 cups miniature marshmallows
5 cups Lucky Charms cereal
Directions
Grease 9x9x2-inch pan.
Melt margarine and marshmallows until smooth,
either over medium heat in a saucepan or in the microwave.
Stir in Lucky Charms until well coated.
Press into pan with buttered hands.
Cut into squares when cool.
O.k. so when we have the family over for christmas (yay
) Mrs. Strider usually serves up soup because it is easy and serves many. This is one of my favorites and it is 10x better than you can get in "a restaurant"
Zuppa Toscana
Ingredients
1 lb Italian sausage (be a daredevil, make it hot
)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bits
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream
Putting it Together
Chop or slice uncooked sausage into small pieces.
Brown sausage in your soup pot.
Add chicken broth and water to pot and stir.
Place onions, potatoes, and garlic in the pot.
Cook on medium heat until potatoes are done.
Add bacon.
Salt and pepper to taste.
Simmer for another 10 minutes.
Turn to low heat.
Add kale and cream.
Heat through and serve.
Now, booze and food are part and parcel during the hollidays and I used to get folks liquered up for a living....so this is from me to serve the folks with their soup; screw the eggnog, blech! This ought to keep everybody calm 
Holiday Glogg
12 oz. SKYY vodka
1 bottle (750 ml) dry red wine
1.5 tbsp. mulling spices
1 tsp. fresh orange zest
2 tbsp. sugar
2 tbsp. blanched almonds
4 tbsp. raisins
Wrap mulling spices in cheesecloth. In a large saucepan, combine the wine, SKYY vodka, cheesecloth with mulling spices, orange zest, and sugar. Allow to very lightly simmer over medium heat for at least 30 minutes. Discard the mulling spices. Drop a few raisins and almonds at the bottom of each mug and top with the hot liquid.
) Mrs. Strider usually serves up soup because it is easy and serves many. This is one of my favorites and it is 10x better than you can get in "a restaurant"Zuppa Toscana
Ingredients
1 lb Italian sausage (be a daredevil, make it hot
)2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bits
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream
Putting it Together
Chop or slice uncooked sausage into small pieces.
Brown sausage in your soup pot.
Add chicken broth and water to pot and stir.
Place onions, potatoes, and garlic in the pot.
Cook on medium heat until potatoes are done.
Add bacon.
Salt and pepper to taste.
Simmer for another 10 minutes.
Turn to low heat.
Add kale and cream.
Heat through and serve.
Now, booze and food are part and parcel during the hollidays and I used to get folks liquered up for a living....so this is from me to serve the folks with their soup; screw the eggnog, blech!
This ought to keep everybody calm Holiday Glogg
12 oz. SKYY vodka
1 bottle (750 ml) dry red wine
1.5 tbsp. mulling spices
1 tsp. fresh orange zest
2 tbsp. sugar
2 tbsp. blanched almonds
4 tbsp. raisins
Wrap mulling spices in cheesecloth. In a large saucepan, combine the wine, SKYY vodka, cheesecloth with mulling spices, orange zest, and sugar. Allow to very lightly simmer over medium heat for at least 30 minutes. Discard the mulling spices. Drop a few raisins and almonds at the bottom of each mug and top with the hot liquid.
OK for yesterdays winna....(which also included the recipe entries for today!)
It is DocTonyNYC with the Ultimate Cranberry Pudding Cake
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
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It is DocTonyNYC with the Ultimate Cranberry Pudding Cake
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
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
GRAND PRIZE WINNER CHOSEN BY RANDOM ORG
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
You win this amazing prize....
Thank you all sooooooooooooooo very much for playing and special thanks to our favorite Monkey for making and donating such an awesome prize!
Fa la la la laaaaa
la
la
la
laaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa
GRAND PRIZE WINNER CHOSEN BY RANDOM ORG
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
You win this amazing prize....
Congratulations Sandiej02 with your EASY PEANUT BUTTER PIE
Thank you all sooooooooooooooo very much for playing and special thanks to our favorite Monkey for making and donating such an awesome prize!
Fa la la la laaaaa
la
la
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laaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa
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