Preheat oven to 350 degrees
1 box devils food cake mix, made to the instruction on the box
1/4 tsp mint extract add to cake mixture
Fill liners with 1/4 cup cake batter and bake for 18-21 minutes
Cool in tins for 10 minutes, take out of tins and let cool completely
Cream together one 8-ounce block of cream cheese, room temperature with 1/4 cup powdered sugar and 1/4 tsp mint extract
Add 1 tub of cool whip and a drop or two of green food coloring. Beat until stiff. Frost cupcakes and top with one Andes mint!
1 lb rotini noodles, boiled, rinsed and cooled
1 cucumber, diced
1 bag jullianned sun dried tomato’s, rough chopped
1 jar of capers, drained and rinsed
1lb of kalamata olives, chopped
1 tub feta cheese
1 jar of artichoke hearts, chopped
Mix all together and dress with Greek vinaigrette from my previous post!! https://crumbsinmymustachio.wordpress.com/2012/06/Greek-Vinaigrette-Dressing/
1/2 cup red wine vinegar
3 cloves of garlic, minced
1 tbsp fresh chopped oregano or 1/2 Tbsp dried
1 tsp fresh chopped basil or 1/2 tsp dried basil
1/2 tsp dried majoram
3 Tbsp lemon juice, fresh
3/4 cup olive oil
1/8 cup crumbled feta cheese
Salt and pepper to taste
Whisk all together.
Place in a sealed container and chill.
15-3oz Dixie cups
1-3oz box of cherry Jello
3/4 cup chocolate whipped vodka
1/4 cherry 7up
1 cup boiling water
Mix boiling water and jello until dissolved completely
Add vodka and 7up to jello mixture, let cool on counter.
On a baking sheet place Dixie cups. Add a cherry to the bottom of each.
Pour jello mixture into each cup (about half way full)
Place in fridge until set about 4 hours.
Cut up 3 skinless, boneless chicken breasts. Place in a ziplock bag. Add juice of 1 lime, 1tsp garlic powder and 1 tsp chili powder. You can add any of your favorite fajita spices. Cut up 1 red bell pepper, 1 green pepper and 1 onion add to ziplock bag and place in fridge for 30 minutes.
1 can of refried beans, heated
4 tostada shells
1 head of lettuce,chopped
1 avocado, sliced
1/4 cup shredded cheese, per tostada shell
Salsa and sour cream, a dollop per tostada
Cook your fajita meat until cooked through and warm beans
On each plate place tostada shell add beans, cheese,lettuce and avocado.
Place cooked fajita meat on top.
Add a dollop of sour cream and salsa.
1/2 pint of half and half
1/4 cup fine (bakers) sugar
3 ripe banana’s
1/2 cup chocolate, chopped into thin chunks
1/2 cup caramel sundae topping
Smash banana into a purée either by hand or blender
In a bowl mix banana with half and half and sugar, stir together well.
Transfer into ice cream makers frozen bowl and freeze according to your ice cream makers directions.
5 minutes before end of freezing add chocolate and caramel.
Pre-heat oven to 350 degrees
Place four pieces of foil
Chop 1 yellow onion, divide and place on foil
Slice 1 yellow squash and 1 zucchini,divide and place on top of onion.
Add some sliced mushrooms to the top.
You can use whatever veggies you have on hand also.
Place 1 piece of red snapper on top of your veggies, salt and pepper to taste.
Place a few pats of pesto butter (recipe in previous post) on top of each piece of fish
Fold your foil packets up and place on a baking sheet!
Bake for 30-40 minutes depending on the thickness of your fish.