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Frozen dog treats2 mashed bananas32oz plain yogurt1/2 creamy pb

Malibu lemonade1 1/2 cups ice cubes, crushed3 tablespoons frozen lemonade concentrate2 tablespoons coconut rum (such as Malibu)Lime wedge (optional)Place ice, concentrate, and rum in a blender; blend until slushy.Garnish with lime wedge, if desired.

Oreo milkshakeVanilla ice creamCrushed OreosVanilla vodkaWhite choc liquor
Cake batter dip1 box cake batter mix2 light yogurt any flavor1 light cool whipGinersnapsMini gram crackers

Recipe by LeeAnn Miller, of Miller Haus Bed & Breakfast and Ohio’s Amish CountryPrep time = 20 minutes.Ingredients:1/4 c. butter1/4 c. peanut butter1 (10.5oz) pkg. mini marshmallows5 1/2 c. Rice Krispy cereal1-1/3 c. chocolate chips (1/2 semi-sweet & 1/2 milk chocolate)1/4 c. peanut butterDirections:Melt butter, peanut butter and marshmallows together, stir in Rice Krispies. Press onto a liberally buttered piece of wax paper (about 11×15 section). Melt chocolate chips and peanut butter together. Spread chocolate mixture onto Rice Krispies and allow to set for 4-6 minutes. Gently roll up Rice Krispies and chocolate mixture, just like Cinnamon Rolls. Wrap in the buttered wax paper and chill before slicing. A very simple and yummy snack!

” Frozen Strawberry Lemonade! 1 can of pink lemonade concentrate, 1/2 can of vodka, juice of 1 lemon, 1/4lb fresh strawberries. Blend on daiquiri mode – add plenty of extra shaved ice. Garnish with a strawberry.”

Frozen fruit cups
Yield: 16 1-cup s … Units: US | Metric 16 ounces frozen sweetened strawberries, thawed 12 ounces pineapple-orange juice concentrate, thawed 2 (20 ounce) cans crushed pineapple, undrained 2 (11 ounce) cans mandarin oranges, undrained 6 bananas, diced (yellow but not too ripe) 1/3 cup lemon juice (bottled is fine) 16 ounces frozen blueberries Directions: 1 Combine all ingredients in a very large bowl. 2 Freeze in 1-cup increments. 3 Thaw slightly before serving, to a slushy consistency.

Cheesy Chicken, Bacon & Tater Tot Crock Pot Bake

1 (32 ounce) bag tater tots 0.5 (3 ounce) jar bacon bits (I used Hormel brand) 5 boneless skinless chicken breasts 1 1/2 cups grated colby cheese 1 1/2 cups grated monterey jack pepper cheese 3/4 cup milk salt and pepper Directions: 1 Grease the bottom of the crock pot. 2 Layer 1/2 the tater tots on the bottom of the pot. 3 Sprinkle with 1/4 of the jar of bacon bits. 4 Combine the two cheeses, and sprinkle 1/3 of it over the bacon and tots. 5 Top cheese with the chicken breasts. 6 Sprinkle chicken with salt and pepper to taste. 7 Top chicken with another 1/3 of cheese. 8 Sprinkle with another 1/4 of the jar of bacon bits. 9 Add remainder of the tater tots. 10 Top with final 1/3 of the cheese. 11 Pour milk over the top. 12 Set crock pot to high and cook 3-4 hours.

Pinnacle Pumpkin Pie Vodka

SPICED Apple CiderCinnamon SticksNutmeg PowderWhipped Cream (we’re fans of the Extra Creamy style around here)
Warm up your apple cider in a sauce pan. I usually heat mine for about 6 minutes over medium heat in a small pan. You know it’s ready when you start to see a little steam and the cider is swirling just a little bit on the surface. This gets the cider nice and hot, while never reaching a boil. (alternately, you could heat 8oz of cider in your microwave for about a minute)
Place a cinnamon stick in your mug and pour a shot of Pinnacle Pumpkin Pie Vodka over it.
My ratio is one part vodka to two parts cider.
Top with whipped cream, sprinkle with nutmeg.
Have a seat, kick your feet up, tip it back and enjoy your evening. Once you have one, you probably won’t be going anywhere for a while.
Enjoy!

Twinkie Tribute Shot – R.I.P. TwinkieShot Recipes No Responses »Nov172012
Hostess closed for good? that’s what they say, the shelves at Walmart are empty where the Twinkies once sat. So there is only one thing to do; tribute the Twinkie with a shot recipe. Here’s one for the Homies King Don, Ding Dong Suzie Q, Cupcakes and Ho Ho’s R.I.P my friends.

Twinkie Shot Recipe
1 1/2 ounce Pinnacle Whipped Vodka
1 1/2 ounce Pinnacle Cake Vodka
1 1/2 ounce 1/2 & 1/2
simple syrup or sugar to taste
whipped cream to taste
3 dashes vanilla extract
2 drops of yellow food coloring.
This yields about 4 Twinkie shots
Add vodka, 1/2 & 1/2, whipped cream, food coloring and vanilla to a shaker full of ice; shake and strain into shot glasses, top with whipped cream. Count to 3, say goodbye Twinkie and shoot it. There you have the Twinkie Shooter. Feel free to share your drink ideas with me. Ma halo

BROWNIE REFRIGERATOR CAKE
Ingredients:1 box brownie mix1 extra large egg1 (8 oz.) package cream cheese, softened1 cup powdered sugar2 (8 oz.) containers whipped topping1 (3 oz.) package instant chocolate pudding1 (3 oz.) package instant vanilla pudding3 1/2 cups milk1 Hershey candy bar or chocolate syrup
Directions: Mix brownie mixes according to directions. Add egg.
Bake in brownie pan. Mix cream cheese, powdered sugar and 1
container whipped topping. Put this mix on top of the cooled
brownies. Blend puddings and milk together and put on top of the
cream cheese mixture. Top with another layer of whipped topping. Put
chocolate shavings or chocolate syrup on top. Refrigerate until readyto serve.

Texas Roadhouse Rolls with Cinnamon Honey Butter
Ingredients:
Roll dough:
2 tsp active dry yeast plus 1 tsp sugar¼ cup warm water1 cups milk1 Tbsp. melted butter¼ cup sugar3-4 cups flour1 egg1 tsp salt
Cinnamon Honey Butter:
½ cup butter½ cup powdered sugar½ cup honey1 tsp. cinnamon
Directions:
Add yeast and 1 tsp sugar to the warm water. Set aside.
Place milk in microwave for 45 seconds. Add butter to milk and stir in until butter is completely melted. Check the temp of the milk, it should be lukewarm, if not then allow to cool until lukewarm.
Once yeast has doubled in volume, add yeast mixture to milk mixture in the bowl of a stand mixer. Add the sugar and enough flour (about half) and mix until it reaches the consistency of a muffin batter. Let rest for 10 minutes.
Add egg and salt to the mixture. Beat well. Add enough remaining flour to make flour to form soft dough.
Knead dough in mixer with dough hook until smooth and satiny.
Cover and let rise in a warm area until double in size.
Once double in size punch and let rest for 10 minutes.
Press of roll dough on a lightly floured surface. Shape into a long rectangle. Cut the rectangle in half using a pizza cutter and then cut each half into 6 pieces.
Place on greased baking sheets and let rise until doubled.
Bake at 350 F for 10-15 minutes. Until golden brown. Makes 1 dozen.
To make the butter: Beat butter with hand mixer until light and fluffy.
Add remaining ingredients and beat with mixer until well blended. Serve on warm rolls.

Strawberry Margerita Jello ShotsPerfect For Cinco de Mayo!!30 strawberries, cut and hulleda small box of strawberry flavor Jell-o (make sure to use Jell-o brand, not a generic brand)1 cup boiling water1/4 cup cold water4 oz tequila, preferably a white brand2 oz Cointreau ( You substitute Trader Joe’s Margarita Mix here)sliced limesugar or salt for he rim (sugar if you like sweets!)Directions:Cut the bottom of the strawberry just enough so it can stand up straight. Make sure you don’t cut too far up or else you will create a hole in the bottom of the strawberry, and the jello will seep out.Cut the top of the strawberry straight across, and then hull out the inside using a huller or melon baller. Try not to scoop too far down or you will hit the bottom and again create a hole for the jello to seep out.Add the boiling water to the jello packet and stir for 2 minutes to allow sugar to dissolve.Shake the Cointreau and tequila with ice then add the cold water.Add the cold mixture to the hot mixture and stir well.Using a funnel, slowly pour the jello into the hulled strawberries. Fill all the way to the top.Refrigerate the strawberries overnight.Before serving, rim the top of the strawberry with salt or sugar. You can do this by dipping your finger in water and then lining the top edge of the strawberry. Roll the top of the strawberry lightly in the salt or sugar.Top with a slice of lime, and enjoy!These shots do contain alcohol so don’t forget to drink responsibly

Loaded Potato and Buffalo Chicken Casserole
2 lb boneless chicken breasts, cubed (1″)8-10 medium potatoes, cut in 1/2″ cubes1/3 c olive oil1 1/2 tsp salt1 Tbsp black pepper1 Tbsp paprika2 Tbsp garlic powder6 Tbsp hot sauceTOPPING:2 c fiesta blend cheese1 c crumbled bacon1 c diced green onion
Preheat oven to 500 degrees. Spray a 9X13″ baking dish with cooking spray.2 In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible.3 Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat.4 Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken.5 In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.6 Serve with extra hot sauce and/or ranch dressing.

Lazy Cake Cookies -1 box of yellow or white cake mix, 2 eggs beaten, 1 stick melted butter, 2C chocolate chips. Mix together and bake in 9X13 pan on 350 for 20 min. When cooled, cut into squares *Made this with my girls and OMG! too easy. **Edit Spray the pan with cooking spray for easy cutting and clean up. I used Butter Flavored Pam
TRASH CAN PUNCH1 bottle of vodka1 bottle of tequila1 bottle of Everclear1 bottle of JD whiskey.Fruit, like 3 oranges, and a bundle of grapes (or any fruit you like).2 cans of pineapple juice.2 frozen cans of minute maid fruit punch.2 frozen cans of minute maid limeade.1 frozen can of apple juice.1 frozen can of orange juice. & a bag of ice!
It is probably the best thing ever! Poor in an ice chest or a trash can(new/clean ofcourse), and enjoy! Eat the fruit the last!

No-Bake Strawberry Icebox Cake
3 lbs. fresh strawberries, sliced2 (8 oz.) tubs fat-free whipped topping (or use regular or light)1 (14.4 oz.) box graham crackers1/4 cup milk chocolate chip morsels
1. Spread a small amount of whipped topping on the bottom of a 9×13-inch baking pan. Place 5 graham cracker sheets down the middle and break 2 more sheets into crackers to fit down the sides. Lightly cover the top of the graham crackers with more whipped topping and then a layer of sliced strawberries. Repeat three times, until you have four layers of graham crackers (you may be a few crackers short on the top layer, but that’s ok). You’ll end with a layer of strawberries on top.
2. Place milk chocolate chip morsels in a plastic bag. Microwave in 10 second intervals until melted. Snip the end of the plastic bag and drizzle chocolate over top of cake.
3. Refrigerate covered for at least four hours, or until the crackers have softened completely. Cake will last well for two days.
Snickers Caramel Apple Salad
6 regular size Snickers Candy Bar6 apples I used Red Delicious… Granny Smith would also be great1 (5 oz.) package Vanilla Instant Pudding dry, do not prepare1/2 cup milk1 (12 oz.) tub cool whip1/2 cup caramel ice cream topping
Whisk vanilla pudding packet, 1/2 cup milk and cool whip together until well combined.Chop up apples and Snickers.Stir chopped apples and Snickers into pudding mixture.Place in a large bowl and drizzle with caramel ice cream topping.Chill for at least 1 hour before serving.

CINNAMON ROLL SWIRL CAKE
BATTER:3 cup flour1/4 tsp salt1 cup sugar4 tsp baking powder1 1/2 cup milk2 eggs2 tsp vanilla1/2 cup butter, melted
Topping:1 cup butter, soft to the point of almost melted*1 cup brown sugar2 Tbsp flour2 Tbsp cinnamon
In a large bowl, mix all the ingredients together except for the butter.Once mixed; slowly pour in the butter. Stir into batter.Pour into a greased 9×13 pan.For the topping, mix all the ingredients together until well combined.Drop evenly over the batter and swirl with a knife.Bake at 350 for 30-40 minutes.
Glaze:2 cup powdered sugar5 Tbsp milk1 tsp vanilla
While the cake is warm ~ drizzle the glaze over the cake. *This cake is outta this world!!!!!!*
Creamy Hot Reuben Sandwich Party DipIngredients
2 (8 oz) packages of Cream Cheese, room temp1 cup sauerkraut1 cup thousand island dressing1/2 pound deli pastrami, cut into little pieces1 pound Swiss Cheese, shredded1 loaf Cocktail Pumpernickel Breadolive oil for brushing breadsea saltInstructions
Preheat oven to 415 degrees F.Lay out bread in an even layer on a foil lined baking sheet and brush with olive oil, then sprinkle with sea salt. Bake for 10 minutes or until nice and crisp. Remove from oven and set aside.Meanwhile combine cream cheese, sauerkraut, thousand island dressing, pastrami, and Swiss cheese in a large bowl and mix.Pour mixture in an oven safe dish and bake for 10 minutes. Remove from oven and stir the mixture then return to oven for an additional 10 minutes or until the middle is bubbly.Serve warm with the toasted bread.Enjoy!

LIGHT VANILLA CAKE POPS(recipe adapted from Skinnytaste)VANILLA CAKE MIX (24 cupcake batch size)6oz VANILLA GREEK YOGURT (I had Yoplait on hand)1 cup WATER2 large EGG WHITES1/2 tsp VANILLA EXTRACT (optional depending on how much vanilla you like)STEP 1: Preheat oven to 350 degrees. Lightly spray cake pop pans with baking spray.STEP 2: Beat together ingredients until well combines. I also added a drop of pink food coloring because pink makes everything better. Spoon heaping tablespoons into bottom of cake pan (side withOUT holes).You want to fill the cups so that they bake up into the top portion of the pain.
STEP 3: Place the top part of the pan on, secure, and bake for 13-15 minutes. Let them sit for 5 minutes and then remove from pan and place on wire rack to cool completely. Trim off edges with scissors.
STEP 4: Place the cake in the refrigerator for about 30-45 minutes. While they are in there, melt coating of your choice. I used vanilla almond bark.STEP 5: Dip the end of a sucker stick into the melted coating and press into center of the cake ball. Dip the whole cake ball into melted coating and shake off excess. Add sprinkles while coating is still wet. Press into foam board or shallow glass to harden.

APPLE PIE MOONSHINE
Ingredients:1 gallon Spiced Apple Cider1 gallon Apple Juice1-½ cup Granulated Sugar1-½ cup Light Brown Sugar8 whole Cinnamon Sticks1 bottle (750ml Size) 190-Proof Grain Alcohol (Everclear)Preperations:Combine all ingredients in a large stock pot, except for the alcohol, and bring to a boil.
Remove the mixture from heat and let cool to room temperature. Once the mixture is completely cool, add in the alcohol.
Transfer to sterile mason jars (I use 5 of the big 2000+ ml jars). I also divide up the cinnamon sticks so that each jar has 1 or 2.
The apple pie is ready for consumption! (Though it gets better if you let it mellow for a couple of weeks.) It can be served heated or chilled. Remember to drink this with caution! For the amount of alcohol in this, you really can’t taste how strong it is; it’s so smooth!
I recommend storing the jars in a dark, cool room.

PUMPKIN PIE CAKE
1 – 18oz can pumpkin (or fresh equivalent)
1 box yellow cake mix (2 layer size)
1 cup sugar
1/2 c. melted margarine or butter
1 – 13oz can evaporated milk (not sweetened condensed)
3/4 c. chopped pecans or walnuts
3 eggs
3 tsp cinnamon
Beat eggs and milk together; add pumpkin, sugar and cinnamon. Mix until well blended. Pour into a 9×13 greased pan. Sprinkle dry cake mix over mixture. Drizzle with melted margarine. Sprinkle with chopped nuts. Bake at 350 degrees for 50-60 min or until done. Serve (warm or cold) with topping or whipped cream

Place 2 sliced apples, 1/4 cup brown sugar, 1 tsp cinnamon, pinch salt in the bottom of the crock pot.Pour in 2 cups of oatmeal, 2 cups of milk and 2 cups water.Do NOT stir.Cook overnight for 8 – 9 hours on low.PLEASE SHARETo SAVE this recipe, be sure to click SHARE so it will store on your personal page

Pepperoni and Mozzarella Pull Apart Bread
Ingredients1/3 cup favorite flavored dipping oil2 teaspoons garlic powder2 (16 ounce) pkgs pre-made pizza dough or homemade pizza dough1 (7 oz) pkg sliced pepperoni1 (8 oz) pkg shredded mozzarella cheese
Directions1. Preheat oven to 375 degrees F2. Separate pizza dough into small bite sized pieces.3. In a bowl add your favorite flavored dipping oil. Toss dough pieces in dipping oil to lightly coat.4. Layer dough pieces in bottom of bundt or fluted tube pan, next layer sliced pepperoni, shredded cheese and sprinkle with garlic powder. Repeat layers again, and end with final layer of dough pieces.5. Bake in the preheated oven until the bread is browned and cooked through in the center, 30-40 min6. Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece.7. Serve by pulling the bread apart into individual servings with optional marinara dipping sauce on the side.
I usually layer until about 2/3 of the pan is full. Definitely plan for it to feed a hungry crowd. You can scale down the ingredients if you choose to feed a smaller crowd. You can serve it hot or room temperature —

Pumpkin Dog Treats
¾ cup pumpkin puree½ cup no sugar or salt added peanut butter, ½ cup more for drizzle¼ cup oats1 egg2 cups brown rice flour
HOW TO BAKE PUMPKIN DOG TREATS
Place in the oven and bake for 10-12 minutes.
For a crisper treat, flip over treats and cook for an additional 6 minutes or until crisp. You may need to adjust baking times depending on treat thickness and type of cookie sheet.
While the treats are baking, heat additional peanut butter for 20-30 seconds in the microwave or until smooth and creamy. Once treats are finished cooking, drizzle on peanut butter. Let cool completely before serving to your dog.
HOW TO STORE PUMPKIN DOG TREATS
Pop your treats into a sealed plastic bag or airtight container.

Mint Chocolate Chip CookiesServings: 28 Servings Prep Time: 10 minsCook Time: 8 minsTotal Time: 18 minsThese Mint Chocolate Chip Cookies are like eating the ice cream in the form of a warm, buttery, gooey cookie. They’re crisp on the edges while perfectly tender and chewy in the center. They are SO easy to make, and perfect for Christmas, St. Patrick’s Day, or any random Tuesday!
Ingredients

• 1 cup butter, softened
• 1 & 1/2 cups sugar
• 2 large eggs , plus 1 egg yolk
• 1 teaspoon peppermint extract, or more to taste
• 10 drops green food coloring
• 3 & 1/4 cups flour, spooned and leveled
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon kosher salt
• 12 ounces dark chocolate chips, divided

Instructions

• Preheat the oven to 350 degrees F. Line one or more baking sheets with parchment paper or a silpat.
• In a large bowl or stand mixer, beat the butter and sugar together. Scrape the sides and bottom of the bowl, then beat on medium for about 2 minutes, or until light and fluffy.
• Add the eggs + yolk, peppermint extract, and food coloring.
• In a separate bowl, combine flour, baking powder, baking soda, cream of tartar, and salt. Add to the wet ingredients and combine until the flour is not quite incorporated.
• Add half of the chocolate chips to the dough.* Chop the other half coarsely, with a knife or in a food processor.
• Add the chopped chocolate to the dough, and mix until just combined.
• Cover the dough and refrigerate for about an hour.**
• Use a 2-inch cookie scoop to form balls of dough and drop them on the cookie sheet. These are very large cookies, I only did 8 cookies per pan.
• Bake at 350 for about 8-10 minutes, or until BARELY starting to brown on the edges. The centers should mostly be not-shiny when you take them out, but a little shine is okay.
• Let cool 5 minutes on the pan, then remove to a cooling rack.

Cinna-bun Cake in the oven – Don’t Lose This Recipe!ingredients:3 cups flour1/4 teaspoon salt1 cup sugar4 teaspoons baking powder1 1/2 cups milk2 eggs2 teaspoons vanilla1/2 cup butter, meltedTopping:1 cup butter, softened1 cup brown sugar2 tablespoons flour1 tablespoon cinnamonGlaze:2 cups powdered sugar5 tablespoons milk1 teaspoon vanillaHow To Make Cinna-bun Cake:Preheat oven to 350F. Prepare a 9 x 13 baking pan (buttered).Mix all of the base ingredients together, with the exception of the butter. Add the melted butter last, and then pour into your prepared pan.Mix all of the topping ingredients together in a separate bowl. Mix well. Drop by teaspoonful over the base, as evenly as you can over the entire base. Take a butter knife and swirl the topping into the base. Pop into the oven and bake for 28-30 minutes.While the cake is baking, prepare the glaze and set aside.Remove from oven and glaze the cake while still warm