Painkiller Punch

• Crushed ice
• 2 ounces pineapple juice
• 2 ounces orange juice
• 1-ounce lime juice
• 1/2 (14-ounce) can coconut milk
• 3 ounces dark rum
• 1-ounce simple syrup
• Dash freshly grated nutmeg, optional
• Cinnamon stick
• Orange slices, for garnish
• Pineapple wedges, for garnish

Directions

In a pitcher filled with ice, add all the ingredients, except for the garnish, and stir until combined. Pour into individual glasses and garnish with the orange slices and pineapple wedges.

Joe this is just for you...

Coconut Jasmine Rice Pudding

• 2 cups cooked A Taste of Thai brand soft jasmine rice
• 4 eggs
• 3/4 cup sugar
• Two 14 ounce cans A Taste of Thai coconut milk
• 1 cup milk
• 1 teaspoon vanilla
• 1/2 teaspoon coconut extract
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg

Preheat oven to 300°. Lightly butter a 9" by 13" pan.
Cook the jasmine rice according to the instructions on the package. Set aside to cool. In a mixing bowl, beat eggs and sugar well. Add coconut milk, cooled, cooked rice, milk, vanilla, coconut extract, salt and nutmeg. Mix thoroughly. Pour the pudding mixture into the buttered baking pan. Stir so all the rice is evenly distributed.
Make a "water bath" by placing the baking pan into a larger pan that has an inch of hot water in it. The water should come at least halfway up the sides of the baking pan.
Bake for 20 minutes. Stir pudding to evenly distribute the rice again. Continue to bake for 40 more minutes or until the pudding is set or firm to the touch.
Serves eight.

Root Beer Floats

Ingredients Per Servings

• 2 scoops vanilla ice cream
• 1 tablespoon chocolate syrup
• Chilled root beer
• Whipped cream
• Maraschino cherry 

Preparation

1. Scoop ice cream into a tall glass. Add chocolate syrup.
2. Slowly pour root beer over ice cream being careful not to let it foam up over the side of the glass.
3. Garnish with whipped cream and a maraschino cherry—or with a flute cookie, as in the photo. Serve with a straw and a long spoon for the ice cream.

Red Velvet Cupcakes & Vanilla Frosting

Cupcakes

• 3 1/2 cups cake flour (not self-rising)
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 2 cups sugar
• 3 large eggs, at room temperature
• 6 tablespoons red food coloring
• 3 tablespoons unsweetened cocoa
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons salt
• 1 1/2 cups buttermilk
• 1 1/2 teaspoons cider vinegar
• 1 1/2 teaspoons baking soda

Directions

Preheat oven to 350°F. Grease and lightly flour three 9- by 2-inch round cake pans, then line the bottoms with waxed paper.

To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not over beat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

When the cake has cooled, spread the frosting between the layers, then ice the top and sides of the cake with Creamy Vanilla Frosting (recipe below for frosting)

Vanilla Frosting

• 6 tablespoons all-purpose flour
• 2 cups milk
• 2 cups (4 sticks) unsalted butter, softened
• 2 cups sugar
• 2 teaspoons vanilla extract

Directions

In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.

In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.

Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer—set a timer!). Use immediately. 

This is my favorite cupcake!

3 1/2 cups cake flour (not self-rising)

3/4 cup (1 1/2 sticks) unsalted butter, softened

2 cups sugar

3 large eggs, at room temperature

6 tablespoons red food coloring

3 tablespoons unsweetened cocoa

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons salt

1 1/2 cups buttermilk

1 1/2 teaspoons cider vinegar

1 1/2 teaspoons baking soda

Read More http://www.epicurious.com/recipes/food/views/Red-Velvet-Cupcakes-with-Creamy-Vanilla-Icing-241544#ixzz0sLaMn16k

3 1/2 cups cake flour (not self-rising)

3/4 cup (1 1/2 sticks) unsalted butter, softened

2 cups sugar

3 large eggs, at room temperature

6 tablespoons red food coloring

3 tablespoons unsweetened cocoa

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons salt

1 1/2 cups buttermilk

1 1/2 teaspoons cider vinegar

1 1/2 teaspoons baking soda

Read More http://www.epicurious.com/recipes/food/views/Red-Velvet-Cupcakes-with-Creamy-Vanilla-Icing-241544#ixzz0sLaMn16k

3 1/2 cups cake flour (not self-rising)

3/4 cup (1 1/2 sticks) unsalted butter, softened

2 cups sugar

3 large eggs, at room temperature

6 tablespoons red food coloring

3 tablespoons unsweetened cocoa

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons salt

1 1/2 cups buttermilk

1 1/2 teaspoons cider vinegar

1 1/2 teaspoons baking soda

Read More http://www.epicurious.com/recipes/food/views/Red-Velvet-Cupcakes-with-Creamy-Vanilla-Icing-241544#ixzz0sLaMn16k

3 1/2 cups cake flour (not self-rising)

3/4 cup (1 1/2 sticks) unsalted butter, softened

2 cups sugar

3 large eggs, at room temperature

6 tablespoons red food coloring

3 tablespoons unsweetened cocoa

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons salt

1 1/2 cups buttermilk

1 1/2 teaspoons cider vinegar

1 1/2 teaspoons baking soda

Read More http://www.epicurious.com/recipes/food/views/Red-Velvet-Cupcakes-with-Creamy-Vanilla-Icing-241544#ixzz0sLaMn16k

3 1/2 cups cake flour (not self-rising)

3/4 cup (1 1/2 sticks) unsalted butter, softened

2 cups sugar

3 large eggs, at room temperature

6 tablespoons red food coloring

3 tablespoons unsweetened cocoa

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons salt

1 1/2 cups buttermilk

1 1/2 teaspoons cider vinegar

1 1/2 teaspoons baking soda

Read More http://www.epicurious.com/recipes/food/views/Red-Velvet-Cupcakes-with-Creamy-Vanilla-Icing-241544#ixzz0sLaMn16k

S'Mores Ice-Cream Sandwich-Delicious

• 32  graham cracker squares
• 1/2  cup Betty Crocker® Rich & Creamy chocolate frosting
• 1/2  cup marshmallow creme
• 1/2  gallon brick-style chocolate ice cream
  

  

  1. 
     
     Arrange 16 of the graham crackers in bottom of ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Spread frosting on top of each cracker. Spread marshmallow creme on one side of remaining crackers.
  2. 
     
     
     Cut ice cream crosswise into four 3/4-inch-thick slices. Cut each slice into fourths to make 16 pieces. (Freeze remaining ice cream for another use.) Place one ice cream piece on each cracker in pan. Top with remaining crackers, marshmallow sides down, pressing lightly.
  3. 
     
     
     Cover and freeze about 2 hours or until firm. Wrap each sandwich in foil or plastic wrap; store in freezer.

Sweet Peach Tea

• 1 ounce tea leaves (Earl Grey or Darjeeling, about 1/3 cup loose tea or 7 bags)
• 1 lemon, sliced
• 1 piece ginger (about 2 inches), peeled and smashed
• 1 quart boiling water
• 8 cups ice cubes
• 2 peaches, peeled, pitted and diced
• 1/2 cup sugar
• 8 sprigs mint
• 1 peach, pitted and sliced

Place tea, lemon and ginger in a heatproof container and add boiling water. Let tea steep 7 to 8 minutes. Place 4 cups of the ice in a pitcher, then pour in tea. Blend diced peaches and sugar in a blender until smooth; mix into tea. Serve in glasses over remaining ice and garnish with mint and peach slices.

Rice Krispies Cupcakes

• 3 tablespoons   butter or margarine
• 1 package (10 oz., about 40)   marshmallows
• - OR -
• 4 cups   miniature marshmallows
• 2 teaspoons   vanilla
• 1/2 teaspoon   strawberry extract
• 6 cups  Rice Krispies cereal
•    Canned frosting or decorating gel
•    Assorted sprinkles and candies 
•  
•  
  1. Line twelve 2 1/2-inch muffin-pan cups with paper or foil bake liners or place 12 silicone cupcake molds on baking sheet. Set aside.
  2. With adult help, in large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in vanilla and strawberry extract.
  
  3. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated
  
  4. Evenly divide warm mixture into prepared cupcake molds. Using buttered hands, gently press into molds, leaving tops slightly rounded.
  
  5. Decorate with frosting, sprinkles and/or candies. Serve immediately or store uncovered in refrigerator for up to 12 hours. Remove from refrigerator one hour before serving.
  

Hawaii Cake

1 yellow cake mix
1 instant vanilla pudding
8 oz of soft cream cheese
9 0z package cool whip
1/2 cup chopped maraschinos
1/2 cup chopped nuts
1/2 cup coconut (optional)

Prepare cake mix as directed. Put into greased and flour cookie sheet,one that has edges. Bake about 15-20 minutes until done. Mix pudding with one cup cold milk. Beat cream cheese into pudding, beat at low speed. Mix the cool whip into the cream cheese mixture. Spread the pudding mixture onto the cake. Drain pineapple mixture well. Put pineapple on top of pudding. Sprinkle on chopped cherries, nuts and coconut. Keep in refrigerator until ready to serve..Very Important-The pineapple must be well drained or the top will get soggy. Enjoy!

Crockpot Chicken and Rice

4 chicken breasts 1 can cream of celery soup 1 can cream of chicken soup 1 can cream of mushroom soup 2 stalks celery, diced 1 bay leaf 1 large onion, chopped 1/2 teaspoon Bell's Poultry seasoning 3 cloves garlic, minced 1 cup Minute Rice Mix the cans of soup with the rice at the bottom of the Crockpot. You may substitute the type of soup you use in any combination (for example: 2 cans cream of chicken soup and one can celery soup).Add the diced celery, onion, and garlic and stir. Submerge the chicken in the soup. Turn heat to high for 10 minutes, then reduce to medium and cook for 4-5 hours. Or cook on high for 3-4 hours. Variation: leave out the rice and serve over cooked Pennsylvania style wide noodles.

Rasberry Ice Tea

• 4 quarts water
• 1-1/2 cups sugar
• 1 package (12 ounces) frozen unsweetened raspberries
• 10 individual tea bags
• 1/4 cup lemon juice

Directions

• In a large kettle or Dutch oven, bring water and sugar to a boil. Remove from the heat; stir until sugar is dissolved. Add the raspberries, tea bags and lemon juice. Cover and steep for 3 minutes. Strain; discard berries and tea bags.
• Transfer tea to a large container or pitcher. Refrigerate until chilled. Serve over ice. Yield: 16 servings (4 quarts).

Spiked Sweet Tea

7 cups water
6 orange pekoe tea bags
1 1/2 cups sugar
1 1/3 cups fresh lemon juice
1 cup Barcardi 151
Fresh mint

Directions

1. Bring 4 cups of the water to a boil in a medium saucepan and add the tea bags. Remove the pan from the heat, cover it, and allow the tea bags to steep for 5 minutes.
2. Remove and discard the tea bags. Add the sugar to the saucepan and stir until dissolved. Add the remaining 3 cups water and stir to combine. Transfer the mixture to a pitcher, and add the lemon juice and rum. Chill thoroughly before serving.
3. Serve over ice, in tall glasses garnished with mint sprigs.

Key Lime Cupcakes

Ingredients

• 2 cups all purpose flour
• 1 1/2 cups sugar
• 1/2 teaspoon salt
• 3/4 cup cold water
• 1/2 cup oil
• 1 1/2 teaspoon vanilla
• 7 large eggs, separated
• 2 teaspoons grated key lime rind
• 1/2 teaspoon cream of tartar
 

Key Lime Cupcakes Recipe Directions

Preheat oven to 350 degrees.  Line 2 cupcake pans with paper liners.
Combine flour, sugar, baking powder, and salt in a large mixing bowl.  Add shortening, milk, and vanilla.  Beat 7 egg yolks in a separate bowl, and add to dry ingredients along with the water, oil, vanilla and key lime rind.  Mix with mixer at medium speed while scraping bowl until well blended. (approximately 2 1/2 minutes)
In another large mixing bowl, combine egg whites and cream of tartar.  Mix at high speed 2 to 2 1/2 minutes or until egg whites are stiff.
Carefully fold flour mixture into egg whites until just blended.
Pour cupcake batter into paper liners until 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until top springs back when touched lightly.
Cool cupcakes completely in pans then drizzle with key lime glaze.
To make key lime glaze combine 1 cup powdered sugar and 1 tablespoon melted butter in a small mixing bowl.  Stir in 2 - 3 tablespoons of key lime juice until slightly thin glaze consistency is reached.  Drizzle over key lime cupcakes.

Vanilla Cupcake Recipe

Ingredients

• 2 cups all purpose flour
• 1 1/2 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 4 egg whites from large eggs
• 1/2 cup shortening
• 1 cup 2% milk
• 2 large eggs
• 1 1/2 teaspoon vanilla
 

Preheat oven to 350 degrees.  Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, salt, shortening, milk and vanilla  in a large mixing bowl.  Mix at low speed for 2 minutes.  Scrape bowl.  Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes.
Fill liners 1/2 to 2/3 full of batter.  Do not overfill.  Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Frost and decorate your vanilla cupcakes as desired.

Today is Peaches and Cream Day

Grilled Peaches and Cream

• 4 peaches, halved and pitted
• 2 tablespoons clover honey
• 1 cup soft cream cheese with honey and nuts
• 1 tablespoon vegetable oil

Directions

1. Preheat a grill for medium-high heat.
2. Brush peaches with a light coating of oil. Place pit side down onto the grill. Grill for 5 minutes, or until the surfaces have nice grill marks. Turn the peaches over, and drizzle with a bit of honey. Place a dollop of the cream cheese spread in the place where the pit was. Grill for 2 to 3 more minutes, or until the filling is warm. Serve immediately.

Peach and Strawberry Sangria

1 750ml bottle dry white wine
1 1/2 cup Essensia ( a dessert wine)
1 1/2 cup sliced strawberries
1 cup Peach liqueur
3 Peaches, cut into 12 slices
1 large orange, cut crosswise into 6 slices
1 large lemon cut into 6 slices
1/4 cup strawberry syrup
3 to 4 cups ice cubes

Mix white wine, Essensia, strawberries, peach liqueur, peaches,  orange slices, lemon slices, and strawberry syrup in a large pitcher.Let stand at room temperature at least 2 hours or chill up to 4 hours. Serve over ice.

Guess What Today Is

It's National Doughnut Day!!!  Yum, so go get a doughnut, your deserve one today.