Monthly Archives: April 2014

Easter Egg Cups!

These are so cute!


 Cadbury Egg Cookie Cups!!These rich chocolate cookie cups are dipped in chocolate and filled with a rich cream “egg”.  A perfect Easter treat!!!

Cadbury Egg Cookie Cups!!!!

Do you love Cadbury Eggs?  I’m addicted.  That’s why I decided that there simply must be a chocolate cookie cup filled with Cadbury-like cream.  I used my favorite recipe for chocolate cut-out cookies and they baked just beautifully into firm little cups.  I dipped the tops in melted chocolate and piped yummy cream filling inside.  Fun and delicious!

Cadbury Egg Cookie Cups!!!!

Here’s the recipe: (printable version)


Cookie Cup:

  • 2 sticks (1 cup) butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup unsweetened cocoa powder
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 bag of Wilton’s dark chocolate candy melts.


  • 3/4 cup light Karo syrup
  • 12 tablespoons of butter (softened)
  • 2 tablespoons vanilla
  • 4 cups powdered sugar
  • 1 to 2 tablespoons…

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Brown Sugar Syrup

Brown Sugar Syrup

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Brown Sugar Syrup
Yields scant 2 cups. 

I've never liked the artificial flavor of most commercial syrups, although I do like the thickness. And while I love the flavor of real maple syrup, I don't care for its thin texture. If you have a little extra time (just a few minutes), you can make your own thick, homemade syrup with delicious flavor. In her cookbook Heritage of Southern Cooking, Camille Glenn offers a recipe for homemade syrup that I love and have adapted. It will keep in the refrigerator for up to a month.

1 cup light brown sugar
1 cup sugar
1/4 cup light corn syrup
2 cups water
3 Tbs. unsalted butter
1/4 cup chopped walnuts, toasted (optional)

In a medium saucepan, bring the sugars, corn syrup, and water to boil. Reduce the heat and simmer vigorously until thickened to a syrupy consistency, 10 to 15 min. Stir in the butter (and nuts, if using). Let cool slightly (it will thicken more as it cools) and serve.

nutrition information (per serving): Size : per Tbs.; Calories (kcal): 70; Fat (g): fat g 1; Fat Calories (kcal): 10; Saturated Fat (g): sat fat g 0.5; Protein (g): protein g 0; Monounsaturated Fat (g): 0.5; Carbohydrates (g): carbs g 15; Polyunsaturated Fat (g): 0; Sodium (mg):sodium mg 5; Cholesterol (mg): cholesterol mg 5; Fiber (g):fiber g 0;

Homemade Brown Sugar

Homemade Brown Sugar

1 Cup Light Brown Sugar
Combine 1 cup granulated sugar with 1 1/2 tablespoons molasses

1 Cup Medium Brown Sugar
Combine 1 cup granulated sugar with 3 tablespoons molasses

1 Cup Dark Brown Sugar
Combine 1 cup granulated sugar with 1/4 cup molasses


Pour sugar and molasses into a mixing bowl (or food processor). Mix with a paddle attachment on medium-low speed for about 1 minute. The mixture will be crumbly at this point. Scrape the sides and bottom of the bowl.
Increase the speed to medium-high and continue to mix until the sugar is all one beautiful golden brown color and there are no more chunks of molasses. The more you mix it, the more air gets into it and the fluffier it will become. Should take 3-4 minutes total.
Store your brown sugar a dark airtight container. Use as you would store bought brown sugar.

Softening Brown Sugar
When brown sugar is exposed to air it can solidify as it loses moisture and become very hard. You can prevent this by limiting brown sugar’s exposure to air and dry conditions. Store it in the refrigerator or a cool, dark place in a nontransparent, airtight sealable container. If your sugar still becomes hard, here are a few ways to soften it.

To Use the Brown Sugar Right Away:
1. Place brown sugar in a microwavable bowl.
2. Drape with one or two damp paper towels.
3. Cover bowl with plastic wrap.
4. Microwave on high for 10-second intervals until the sugar becomes soft.
5. Break apart with a fork and use right away.

To Use the Brown Sugar Later
1. Cover with a damp paper towel and plastic wrap, and let sit overnight at room temperature.
2. Place a wedge of apple or a slice of bread in the bag overnight. The sugar will absorb the moisture from these foods.

How to Make Jello Shots with Vodka

How To Make Jello Shots

Have you ever had a vodka flavored Jello / Jell-O shot? No? Well here is a recipe for Jello Shots full with vodka for you! These shots are just waiting for your personal creativity or imagination. Select the flavor of Jell-O you want, change the color by adding small drops of food coloring and cutting Jello interesting shapes with cookie cutters. Next pour the mixture into molds or choose to have it with gin and rum. With this special jello shots with vodka recipe, you can follow the path right. Do it and watch your friends fall in love with them.
Things You Will Need
  • 3 oz Jell-O (with any flavor of your choice)
  • 6 oz Water
  • 6 oz Vodka
Please follow these step-by-step instrunctions for how to make a jello show using vodka:
  • Empty the gelatin in a bowl or some other container.
  • The second step will require…

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How to Make Jello Shots with Tequila

Snow is starting to melt, and before you know it….
May 2-4 will be here soon…..
How to Make Jello Shots with Tequila

How To Make Jello Shots

Tequila jello shots can be made with all type of jello flavors and are loved by most people. This is how to make jello shots with tequila:

  • 3 ounces orange
  • 8 ounces tequila, chilled
  • 3 teaspoons grenadine (pomegranate juice syrup)
  • 8 ounces boiling water

Preparation: To make tequila jello shots, heat water in a large pot and when it begins to boil add the jello. Stir well so that the jello dissolves in it completely. Remove the pot from the flame and allow it to cool for some minutes. Then add tequila and grenadine and keep on stirring till all the ingredients are fully mixed. Pour these jello shots into cups or glasses and chill them in the refrigerator until use. If you want, once these jello shots have become firm, you can take them out into a plate and cut them into various shapes with the help of cookie…

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Taco Pasta Salad

Taco Pasta Salad

1 package (16 ounces) spiral pasta
1 pound ground beef (or cubed chicken)
3/4 cup water
1 envelope taco seasoning
2 cups (8 ounces) shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Catalina or 16 ounces Western salad dressing
Optional: you could add shredded lettuce just before serving

Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered for 15 minutes.
Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat.

Cover and refrigerate for at least 1 hour.

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Beer-Battered Yogurt Fried Chicken | Diethood

You should really check out all the recipes on this page


Source: Diethood

Beer-Battered Yogurt Fried Chicken

Prep Time: 4 hours, 10 minutes
Cook Time: 20 minutes
Total Time: 4 hours, 30 minutes
Yield: Serves 6

Crispy and flavorful chicken drumsticks, soaked in a yogurt-mixture and coated with a crisp beer-batter.

For the Yogurt Mixture
3 cups plain yogurt
s alt, to taste
freshly ground peppercorns, to taste (add at least 1/2 tablespoon)
3 teaspoons cayenne pepper
10 chicken drumsticks

For the Beer Batter
1-1/2 cups all-purpose flour
3 teaspoons onion salt
3 teaspoons garlic powder
1/2 tablespoon cayenne pepper
2 teaspoons freshly ground peppercorns
1 bottle (12-ounces) beer
Vegetable oil, for frying

In a large bowl, combine the yogurt, salt, ground peppercorns, and cayenne.
Add the chicken and let stand on counter for 4 hours.
In a large bowl, whisk together the flour, onion salt, garlic powder, cayenne, ground peppercorns.
Whisk in the beer until smooth and thoroughly combined.
Heat vegetable oil in a large and deep pot or skillet; you should have enough oil to cover the chicken half way up.
Cover a serving plate with paper towels and set aside.
Pull the chicken out of the yogurt mixture and pat dry with paper towels.
Place the chicken in beer-batter and coat; drain of any excess and add to hot oil.
Fry the chicken in batches, turning once, until golden; about 20 minutes.
Place the fried chicken on prepared serving plate; let stand for a few minutes.