Long Island Tea

Long Island Tea by the pitcher.

1/2 cup triple sec

1/2 cup tequila

1/2cup rum

1/2 cup vodka

1/2 cup gin

3/4 cup lemon juice

3/4 cup simple syrup

If not using tequila increase the vodka and gin amounts.

Mix all and chill. Add cola for color when serving. Garnish with lemon slices

By the glass.

3/4 once triple sec

1 ounce taquila

1 ounce vodka

1 ounce gin

3/4 ounce white rum

3/4 ounce lemon juice

1 ounce simple syrup

Splash of coke a cola

Garnish with lemon wedge 

Holly Cookies

 Because I can never get the wreaths formed quickly enough I do it this way.

Ingredients

• 1/2 cup (1 stick) butter
• 30 large (regular, not jumbo) marshmallows (4 c. mini)
• 1/2 teaspoon vanilla extract
• 1½ teaspoons green food coloring
• 3½ cups corn flakes
• red cinnamon candies

Instructions

1. In a large pot, melt the butter and marshmallows over medium heat, stirring constantly. Add the vanilla and food coloring. Stir in the corn flakes. 
2. Grease a spoon and drop spoonfuls of the mixture onto a greased cookie sheet, or vegetable oil sprayed wax paper. Place 3 red cinnamon candies on each bunch of "holly," pressing slightly so they stick.
3. Let sit until they have cooled and set.

Fresh Salad

 

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  This is a wonderful salad that I have made and only gotten two meals out of it. It's that good.
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• 1 broccoli chopped into florets
• 1 cauliflower chopped into florets
  1 red onion thinly sliced opt.
  2 cups cherry tomatoes halved
  1/2 cup shredded cheese opt.

DRESSING

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  1 cup mayonnaise
  1/2 cup sour cream
  1 Tbsp cider vinegar
  1 Tbsp sugar
  1/2 tsp black pepper

• Place prepared veggies into a large mixing bowl.
• In another bowl, whisk together mayonnaise, sour cream, vinegar, pepper and sugar.
• Pour over veggies and toss together.
• Chill in the fridge one hour before serving.
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• *** I don't ever have mayo because I don't like it at all. And I seldom have sour cream. I just used miracle whip. It turned out great.

Apple pie dump cake

 ****1 spice cake mix white or yellow cake mix works well too

1 1/2 sticks butter 

2  20 ounce cans apple pie filling

Preheat oven to 350º. Prepare 9 x 13 cake pan coating with oil or cooking spray.

Dump apple pie filling into prepared dish and spread evenly. I like to cut up the apple slices if they are too big. I like bite size better than a big chunk of apple.

Evenly sprinkle cake mix over pie filling.

Melt butter and pour evenly over cake mix.  Once you pour the butter, carefully tilt the cake can to evenly distribute the butter all over the cake mix.

Bake for 40 t0 45 minutes, depending on your oven, on center rack.

Serve warm. Store in fridge covered.

****I like the yellow or white cake mix better, less spice.

Pineapple Christmas balls

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•  two 20oz cans of crushed pineapple (in pineapple juice) very well drained.  
• 8 ounces cream cheese, softened
• 2 cups unsweetened fine shred 
• 1/2 cup graham crumbs
• 3 ounce packet pineapple jello

• Add the room temperature cream cheese to a large bowl. I like to use a mixer to beat the cream cheese. This will help to loosen it up and avoid any lumps of cream cheese in the finished product.
  
• Next, add in the pineapple, one cup of the coconut, the graham crumbs, and the packet of pineapple jello. Just toss the jello powder into the bowl with the other ingredients.  
  
• Mix the ingredients well until thoroughly combined.
  
• Place bowl in fridge for an hour.
  
• Once ready, portion mixture into tablespoons and roll into balls. Roll ball into remaining coconut.
  
• Place finished Pineapple Christmas Balls into a food-safe container. Keep refrigerated.
  

Chicken pot pie

 

• 2 disposable 9×5 aluminum loaf pans (I use smaller pans for just me)
• Knife
• can opener
• foil
• Plastic wrap
• Large mixing bowl
• Basting Brush
• 1 refrigerated pie crust (more if wanting a bottom crust like me)
  1 (10.5 ounce) can of condensed cream of chicken
  1 (10.5 ounce) can of condensed cream of celery
  1 cup milk
  3 cups chicken, cooked and shredded
  3 (15 ounce ounce) cans of peas and carrots, drained (or your favorite variety of canned vegetables)**Since I don’t like canned veggies, I par cook frozen veggies.
  1 egg
  1 tablespoon water. 
• Combine all ingredients in a large bowl (except the pie crust and egg, the egg is used for the egg wash before baking), and stir until well combined.
  Trim the pie crust to make two tops to fit the loaf pans. 
• Portion the filling between the greased loaf pans.
• Top with the cut crust.
  Cut slits in the top pie crust to allow steam to escape. 
  
• Egg Wash
• Whisk together 1 egg with 1 tablespoon of water.
  

To Bake Immediately:

Brush the top of the pot pie crusts with egg wash
Bake for 30 minutes or until heated through and golden brown

To Freeze:

• To freeze: wrap with tin foil, followed by plastic wrap.
  When ready to bake, preheat the oven to 400F and bake unwrapped for 1 hour.  Opt: Egg wash the top pie crust the last 15 minutes.
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   **Recipe and picture from The Blogette

Six week muffins (Raisin Bran muffins)

 

9 cups Raisin Bran cereal

3 cups sugar

5 cups flour

5 tsp. Baking soda

2 tsp salt

4 eggs

1 cup veg. Oil

4 cups buttermilk

1 1/2 tsp cinnamon

<Mix cereal, sugar, flour, soda and salt in very large bowl. Add oil, eggs and milk. Allow to rest, to absorb liquid, before use.

Fill lined or greased muffin tins 2/3 full and bake at 400º for 18 to 20 minutes.

**Store remaining mixture in covered container in fridge, and use as needed. This will keep in fridge for 6 weeks, hence the name. The remaining dough can also be frozen.

***The recipe can be cut in half.