1 can root beer, cold2 shots or more of Jack Daniel’s*
1 big scoop of vanilla ice cream
- In a mug, pour shots of JD whiskey.
- Add in root beer and stir for 5 seconds.
- Top with vanilla ice cream. Serve immediately.
*Adjust the amount of alcohol depending on how much of a hit you want to achieve.
Vodka Orange Upside Down
1 large orange
1 small bottle vodka
Remove top stem part of the orange.
- With a knife, gently poke insides of the orange to open up the pulps.
- Open vodka bottle and insert into the hole.
- Rest orange in a small bowl, vodka bottle side up. Put in the chiller.
- Wait for 6-8 hours. When orange has absorbed vodka, remove bottle. Slice into wedges and enjoy.
(makes around 18)
for the cupcakes:
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 tablespoon butterscotch schnapps
1/2 cup buttermilk
1/2 cup cream soda
For the filling:
5 1/2 ounces butterscotch chips (half an 11 ounce package or a little less than a cup)
1/2 cup heavy cream
For the frosting:
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch filling
1 tablespoon butterscotch schnapps
1/8 teaspoon salt
3 1/2 to 4 cups powdered sugar
Splash of cream soda (as needed)
1. to make the cupcakes, preheat oven to 350º and line cupcake pans with liners.
2. in a medium bowl, whisk together the flour, baking soda, baking powder and salt and set aside.
3. in the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until light and fluffy. add both sugars and continue beating until well combined. on low speed, add eggs one at a time, beating well after each addition.
4. combine the schnapps and buttermilk. add the dry ingredients in three batches, alternating with the cream soda and buttermilk.
5. mix until just combined, scraping the sides and bottom of the bowl as needed. fill each cupcake liner about 3/4 full, then bake for 15-17 minutes until a toothpick inserted in the center comes out clean. cool completely on a wire rack.
6. while the cupcakes are cooling, make the filling by combining the butterscotch chips and heavy cream in a glass bowl set over a pot of simmering water. stir occasionally until combined.
7. remove from heat and allow to cool to room temperature. transfer to a squeeze bottle and fill each cupcake just until the filling comes to the top.
8. to make the frosting, cream the butter on medium speed until light and fluffy. Add the butterscotch filling, schnapps and salt and beat until well combined.
9. on low speed, beat in the powdered sugar one cup at a time until desired consistency is reached. Add cream soda as needed to thin the frosting.
10. frost cupcakes and drizzle with remaining syrup.
Having fun with fundido
In Spanish, “fundido” translates to “molten”, which is a perfect word to describe this cheesy appetizer. Simmering on the stove it bubbled like lava. From cast iron skillet to chip it was so smooth and stringy we could stretch it a full 18-inches! It’s a warm, gooey treat that’s perfect for a wet, holiday night in Portland, Oregon.
Queso fundido, a recipe from Bon Appétit magazine.
- 1 small tomato, chopped
- 1 serrano chile, seeded, chopped
- 2 tablespoons chopped fresh oregano
- Kosher salt
- 8 ounces coarsely grated mild yellow cheddar
- 8 ounces coarsely grated Monterey Jack
- 1 tablespoon all-purpose flour
- 1 4-ounce link fresh chorizo or hot Italian sausage, casing removed
- 1/2 cup minced onion
- 1/2 cup lager
- Tortilla chips
Mix tomato, chile, and oregano in a small bowl. Season with salt; let salsa stand for 30 minutes.
Meanwhile, toss both cheeses with flour in a medium bowl. Cook chorizo in a medium saucepan over medium heat, breaking up with a wooden spoon, until it begins to render, about 1 minute. Add onion and continue cooking until chorizo is cooked and onion is soft and translucent, about 5 minutes.
Transfer chorizo mixture to a small bowl; return saucepan to heat. Add beer; simmer, stirring occasionally and scraping up any browned bits. Whisking constantly, add cheese mixture a 1/4-cupful at a time, allowing it to become blended and smooth between additions. Stir in chorizo mixture. Using a slotted spoon, spoon salsa over queso. Serve in skillet with a basket of tortilla chips on the side.
Do ahead: Queso can be made 30 minutes ahead. Let stand at room temperature. To reheat, warm skillet with queso fundido over medium heat; stir until melted and bubbly.
I couldn’t wait to eat one of these when they came out of the oven and now I’m paying the price with a blister on the roof of my mouth. They smelled so wonderful I gave into temptation. If you’re looking for a tasty food with a great mouthfeel, these win the prize. The flaky, crispy, puff pastry envelopes a hot, cheesy, spinach filling. We had them on their own but they would be great paired with some potato soup.
Now that I given you all the positive stuff, I’ll share with you the frustration I experienced when making these. The recipe comes from this November’s Bon Appétit magazine and the author writes that it makes 6 spinach puffs. However after you squeeze the moisture out of the spinach, fluff it up, add the cheese and the onion, I found it’s waaaay too much for 6 standard-size muffin cups (especially after you line them with pastry). I had a full 1/2 cup I didn’t use. Also, it’s a personal thing, but a 1/4 cup of raw onion would make for a really oniony filling. I used 2 tablespoons and it was plenty. Lastly, the recipe didn’t give an oven temperature, but 400 degrees F was the obvious choice.
I’m giving you the original recipe just in case I’m weird and everyone else finds the recipe works for them. However, when I make them again I’ll cut the pastry into 9 pieces rather than 6, which should work better with the volume of filling.
- 1 (10-ounce) package frozen chopped spinach, thawed
- 1/2 cup crumbled feta
- 1/4 cup minced onion (see my note, above)
- 1 tablespoon olive oil
- 1 teaspoon chopped dill
- 1 teaspoon minced garlic (1 clove)
- Kosher salt and freshly ground black pepper
- 2 large eggs
- 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed, rolled out to a 12-inch square, kept chilled
- A standard 6-cup muffin pan
Using your hands, squeeze spinach until dry, forcing out as much water as possible (too much water will make for a soggy filling). You should have about 2/3 cup well-drained spinach. Mix spinach and next 5 ingredients in a medium bowl. Season to taste with salt and pepper. In a small bowl, beat 1 egg to blend; fold into spinach mixture.
Cut puff pastry into 3 equal strips. Reserve 1 strip for another use. Cut each remaining strip into 3 squares for a total of 6. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. Divide filling among cups. Fold pastry over filling, pressing corners together to meet in center. DO AHEAD Spinach puffs can be assembled 3 hours ahead. Cover puffs and chill.
Preheat oven to 400°. Beat remaining egg to blend in a small bowl. Brush pastry with egg wash. Bake until pastry is golden brown and puffed, about 25 minutes. Transfer to a wire rack; let puffs cool in pan for 10 minutes. Run a sharp paring knife around pan edges to loosen; turn out puffs onto rack to cool slightly before serving.
So a couple of years ago, my sisters and I went to convention for our sorority in New Orleans. Before we left to head back home to Texas, we stopped by for lunch at this place to try out po’boys at this little store we heard about that’s really popular. It was great, and today my brother mentioned wanting to eat something and I told him I had a craving for a po’boy. Not knowing what it was, I explained it to him as best I could and we ended up deciding that we would make it for dinner over at work. We had most of the supplies we needed, we added a few spices, and it was delicious. Here’s our take on the po’boy, a Louisiana favorite.
I’m not going to be exact on the measurements, because I have slowly turned into my parents and am getting weaned off my measuring utensils dependency. I’m sorry. I’ll do my best to give you a guesstimate of how much was used, but it won’t be exact. But it’s so simple and quick, it doesn’t really need a lot of measuring. :)
- shrimp (about a good handful per sandwich, 4-5 if you go for jumbo shrimp which is what we had) - peeled, deveined, without tail
- A bowl of whole milk
- a teaspoon of garlic powder
- crushed pepper (to taste) - Tony added a tiny bit to add a little bite and it’s optional
- About 3-4 eggs
- Bread crumbs
- Cooking Oil
- Baguette, portioned into 6-inch subs, toasted
To dress your po’boy:
- Lettuce (I prefer romaine over iceberg
- Sliced tomatoes
- Louisiana sauce (to taste)
- In a large skillet, fill about a 1/4 of the way to 1/3 with cooking oil and heat
- Take your shrimp and let soak in the milk while you beat your eggs
- mix the flour, crushed pepper, and garlic powder in a bowl
- Take your milk-soaked shrimp, dip them in the flour mixture, then the eggs, then the breading.
- Place your shrimp carefully in the skillet, allowing to fry until golden, turning them with a set of tongs if necessary
- Remove from skilled and onto a plate with a paper towel to drain.
- Take your toasted baguette and add mayo, tomatoes, lettuce, shrimp, and pickles. Add hot sauce.