This is a twist on the delicious “Pickle Roll-ups”, where the pickles and meat are minced into a dip with sour cream and cream cheese, then spread onto tortillas and cut into pinwheels. Easy and delicious “finger food” for your next party.
- 8 oz Cream Cheese, softened.
- 8 oz Sour Cream.
- 1 Tablespoon dried minced onion (or use a generous amount of Onion Powder).
- 1 cup of finely minced Dill Pickles.
- 6-8oz of Roast Beef, Corned Beef or Ham, minced.
- Salt to taste.
- Optional: If you like a stronger dill taste, add some dried dill weed.
- Optional: If you like garlic, add garlic powder to taste.
- Simply combine all ingredients. Consider letting it ‘brew’ overnight in the refrigerator, then warm it slightly the next day to allow for easy spreading, if needed. Spread thinly on tortillas, then roll up and cut into approximately 1/2″ wide pinwheels.
Duck Fart Shots are a layered shot with Kahlua coffee liqueur, Bailey’s Irish Cream, and a blended whiskey.
- Kahlua Coffee Liqueur
- Bailey’s Irish Cream
- Whiskey (Jack Daniel’s, Crown or any inexpensive whiskey)
- add 1/3 of a shot of Kahlua to the shot glass
- Using a bar spoon, pour 1/3 shot of Bailey’s Irish Cream carefully over the spoon, to layer it on top of the Kahlua
- Using a bar spoon, pour 1/3 shot of Whiskey over the back of the spoon, to layer it on top of the Bailey’s (will not be perfect)
The Baby Guinness is a shot recipe that doesn’t actually contain any Guinness at all! It gets its name because it looks exactly like a tiny glass of the famous Irish beer.
- 1 Part Irish Cream
- 3 Parts Coffee Liqueur
- Add the coffee liqueur to your shot glass
- Top up with a layer of Irish Cream
- Serve Immediately
The classic Moscow Mule is one of the greatest cocktails of all time, a combination of vodka, lime juice, and ginger beer. Invented in the 1940’s, it’s gone on to be a smash hit that’s just as popular today. This fall and winter spin on it adds cranberry juice for a tart berry flavor. It’s hard to get the balance just right when adding juice to a mule, but tinkered with this recipe to get it nailed. The ingredients you’ll need for a cranberry Moscow mule are:
- Lime juice
- Ginger beer
- 100% all natural cranberry juice (no sugar added)
Steps to make a Cranberry Moscow Mule:
- Pour ¼ cup vodka into a copper mug or glass of your choice.
- Add ¼ cup cranberry juice.
- Add 1 tablespoon lime juice.
- Top with ⅓ cup ginger beer.
- Add ice and garnish with lime. If you’d like, add some fresh or frozen cranberries to complete the look!
Recipe courtesy of A Couple Cooks – thanks!
Boil sweet potatoes in water with a little salt (save water). Mash the sweet potatoes and then weigh them. Add an equal weight of self rising flour. A starting point would be 1/2 kilo each. Add a little of the sweet potato water and mix with your hands. Add extra flour if necessary. When you have a nice bread dough consistency, cover the bowl and let it sit for 30-40 minutes. Take small portions and make into balls and flatten. Put them into a hot frying pan (no oil, nothing added) and let them cook about 10 minutes turning them a couple of times so they are cooked on both sides (but let the interior still be a bit moist, you can open one to check if you’re not sure).
Recipe from Patricia and Cedric–Lisbon, Portugal
2 1/3 C. Bisquick
1/2 C. milk
3 T. sugar
3 T. butter, melted
Preheat oven to 425 degrees.
Mix together Bisquick, sugar, milk & butter until a soft dough forms. On an ungreased cookie sheet, drop dough by spoonfuls, making 6 shortcakes.
Bake for 10-12 minutes.
It works fine to omit butter and increase milk to lower the fat.
10-12 jalapenos (sliced lengthwise and seeded)
1/4-1/2 C. shredded Cheddar cheese
8 oz. cream cheese, softened
1/4 C. bacon, cooked & diced small
Garlic salt, onion powder and pepper
Preheat oven to 400 degrees. Line a baking sheet with foil and spray with Pam.
In a small bowl, stir together the cheddar, cream cheese, bacon and seasoning. Fill the jalepenos with the mixture and place on prepared pan.
Bake for 15 minutes.
2 C. flour
4 T. powdered sugar
1 C. butter
Cream ingredients together. Press into a greased 9 x 13 pan. Bake for 15 minutes at 350 degrees. Let crust cool.
4 eggs, beaten
1 1/2 – 2 C. sugar
3/4 C. flour
1 t. salt
1 thawed (8oz.) sliced strawberries in syrup
7 C. of diced rhubarb
Mix the first 4 ingredients until smooth. Stir in strawberries and rhubarb. Pour over the cooled crust and bake for 45 -60 minutes until set.
1 (12 oz.) tri-color rotini pasta
10 slices bacon
1 C. Mayonnaise
1 packet Hidden Valley Ranch dressing mix
1/4 t. garlic powder
Black pepper to taste
1/2 C. milk, or as needed
1 large tomato, chopped
1 C. shredded sharp cheddar cheese
Bring large pot of lightly salted water to a boil; cook rotini until tender yet firm. About 9 min. Drain.
Place bacon in a skillet over med. high and cook until evenly brown. Drain and chop.
In a large bowl, mix mayo, dressing mix, garlic powder and pepper. Stir in milk until smooth. Place rotini, bacon, tomato and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour. Add additional milk if salad seems dry.
Can add black olives or cucumber, if desired.
11 oz. bag vanilla caramels
14 oz. sweetened condensed milk
4 T. butter
12 T. butter
2 C. light brown sugar
1/2 C. peanut butter
2 eggs, room temperature
1 T. vanilla
2 C. flour
1 C. old fashioned oats
2 1/2 t. baking powder
1 t. salt
2 C. chocolate chips
1 C. Reese’s peanut butter chips
1 C. Heath toffee bits
1. Preheat oven to 350 degrees.
2. Line a 9×13 baking dish with parchment paper.
3. Unwrap caramels and place in a small saucepan with butter and sweetened condensed milk.
4. Cook over medium-low heat, stirring occasionally, until caramels have fully melted and the mixture is nice and smooth.
5. Cream butter and sugar together in a large mixing bowl. Add peanut butter and continue mixing.
6. Add eggs one at a time, mixing well after each egg. Add vanilla.
7. Combine flour, oats, baking powder, and salt in a bowl.
8. Add the flour mixture slowly stirring until well combined.
9. Stir in the chocolate chips, peanut butter chips, and toffee bits.
10. Spread 2/3 of the dough on the bottom of the pan.
11. Slowly pour caramel mixture evenly over the dough.
12. Drop the remaining dough on top by teaspoon.
13. Bake for about 30-40 minutes. Let cool and then cut into bars.