August 30th, 2006 by alice
Tags: Buttered, Cider, Emergency, Hot
INGREDIENTS
- 2boxeshot spiced cider mix
- 2 1/2cups captain morganspiced rum
DIRECTIONS
- In a 4-qt.
- crockpot, stir together all but 4 packets of cider mix and rum.
- Add water to top of crockpot.
- Cook on high until hot, then reduce to low.
- MUST KEEP COVERED or it WILL lose alcohol content!
- Reserve last 4 packets of cider mix for kids and/or designated drivers.
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August 30th, 2006 by alice
Tags: Hit, Lemon, Spot, Water
INGREDIENTS
- 4lemons, sliced
- 1 1/2cups firmly packedfresh mintor basil leaves
- 6-8cupsbottled wateror tap water
- 6-8cupsice cubes
- fresh mintor basil sprigs
DIRECTIONS
- Place lemon slices in a large pitcher.
- Carefully rub the 1-1/2 cups mint leaves between the palms of your hands to slightly bruise the leaves.
- Add to the pitcher with lemon.
- Pour in water.
- Cover and chill for 1 to 8 hours.
- Strain lemon-water mixture.
- Discard herbs.
- Divide lemon slices and additional fresh mint or basil sprigs equally among 6 to 8 tall glasses or pint-sized canning jars.
- For each serving, add 1 cup of ice cubes; fill with the lemon water.
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August 30th, 2006 by alice
Tags: Beefy, Crescent, Easy, Squares
INGREDIENTS
- 1lbground beef
- 2cupspasta sauce
- 1cupmozzarella cheese
- 1cancrescent rolls
DIRECTIONS
- Brown hamburger, drain, and add pasta sauce.
- Press 4 crescent rolls in the bottom of greased 8×8 pan, add meat/sauce mixture, cheese, and remaining 4 crescent rolls on top.
- Bake in preheated 350F oven for 12-15 minutes and enjoy!
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August 30th, 2006 by alice
Tags: Butter, Die, Peanut, Pie
INGREDIENTS
- 1cuppowdered sugar
- 1cuppeanut butter
- 8ounces whipped extra creamycream
- 3/4cuppowdered sugar
- 3/4cuppeanut butter
- 8ouncescream cheese(softened)
- 1graham cracker crust
- ressepeanut butter cups, broke into pieces(OPTIONAL)
DIRECTIONS
- In a bowl mix FIRST two ingredients.
- Put 1/2 of the mixture into the bottom of the Graham Cracker Crust.
- In another bowl mix all the rest of the ingredients till whipped.
- Spread into Graham Cracker Crust evenly.
- Sprinkle remaining mixture onto pie.
- Freeze for 1 hour then serve– Keep refrigerated after serving.
- You can put resse’s peanut butter cup pieces onto the pie also for a very rich flavor– ENJOY.
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August 30th, 2006 by alice
Tags: Buddig, Pinwheels
INGREDIENTS
- 2 (2 1/2 ounce)packagesBuddig beef, lunchmeat
- 8ouncescream cheese, softened
- 1tablespoonhorseradish sauce(or more if you like it spicier-I used about 2T.)
- 1 1/2teaspoons mincedonions(once again, adjust to your liking)
- 1teaspoonparsley
DIRECTIONS
- Mix together all ingredients except lunchmeat and set aside.
- Lay four slices of lunchmeat, slightly overlapping, in a row.
- Underneath the first row, again slightly overlapping it, lay another row of 4 slices.
- Repeat once more with another row (there are 12 slices in a pkg.).
- They will make a square and all the slices will be overlapping another (3 rows of 4 slices each, each one overlappiing the previous row).
- Gently spread 1/2 of the mixture onto the slices, the opposite direction that you overlapped the slices in (in my case it was right to left).
- This will prevent the slices from bunching up while you spread, as they are thin.
- Starting from the bottom, roll upward, making the roll snug, but not tight.
- When you get to the section where the slices overlap, use a thin amount of the mixture to glue it to the roll.
- Continue to the top of the roll, and”glue” it together so the roll is smooth.
- Gently wrap the roll in saran wrap and chill for at least 1 hour or until firm.
- Cut into slices about 1″ thick.
- This makes one roll.
- Repeat with the other pkg of meat and mixture to make a second roll.
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