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Equipment Cocktail glass Ingredients 2 oz RumChata 1 oz spiced rum like Captain Morgan 3 oz apple cider or apple juice Ice Optional: cinnamon stick or apple slices for garnish Optional: pinch of ground cinnamon or nutmeg for topping Instructions
Ingredients For the Pumpkin Cake 1 ¾ cups all-purpose flour 1 ½ teaspoons ground cinnamon ¾ teaspoon baking soda ½ teaspoon salt ¼ teaspoon ground ginger ¼ teaspoon ground nutmeg 15 ounces 100% pure pumpkin puree, Libby’s brand 1 cup granulated sugar ½ cup light brown sugar, packed ½ cup canola oil 2 large eggs, room temperature 2 teaspoons vanilla extract For the Cream Cheese Frosting 8 ounces cream cheese, softened to room temperature 6 tablespoons unsalted butter, softened to room temperature 2 cups powdered sugar, sifted 1 tablespoon heavy cream 1 teaspoon vanilla extract … Read more
Equipment Baking sheet Wire rack Foil Knife Ingredients 40 club crackers 7 slices maple flavored bacon ¾ cup brown sugar a few pinches of cayenne pepper (optional) Instructions
Equipment Mini plastic cups Mixing bowl Mixing spoon Ingredients 1 (3.4 oz) box instant cheesecake pudding mix 1 cup cold milk ¾ cup RumChata 1 (8 oz) tub Cool Whip, thawed ¾ cup crushed graham crackers (about 6 full sheets) 1 cup cherry pie filling Instructions
Ingredients 52 ounce bottle pulp-free orange juice 2 2 liter bottles lemon-lime soda 1 cup grenadine syrup 6 cups ice cubes 1 navel orange cut into 6-8, ¼ inch thick, slices (plus more for garnish) ½ cup maraschino cherries liquids drained (plus more for garnish) Instructions
Equipment Cookie sheet Mixing Bowls electric hand mixer or stand mixer 1 and 2 Tablespoon cookie scoops non-stick pot Parchment paper Cutting board Ingredients For the Filling 1 (8 ounce) cream cheese, softened 1/2 cup powdered sugar 1 teaspoon vanilla extract For the Jam: 2 cups diced strawberries ⅓ cup granulated sugar For the Cookies 2 ¾ cups all-purpose flour sifted 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 cup granulated sugar divided … Read more
Ingredients 6 ounces lemon jello (two 3-ounce boxes) 2 cups boiling water 8 ounces cream cheese, softened 20 ounces crushed pineapple with juice 16 ounces whipped topping, use only 12-ounces for the fluff and reserve four ounces for topping and garnishing Instructions
Equipment Crockpot stirring spoon or spatula Small Bowl Measuring cups and spoons Ingredients ⅔ cup honey ¼ cup low-sodium soy sauce ¼ cup BBQ sauce 1 Tablespoon roasted garlic, minced 1 teaspoon red pepper flakes 2 pounds boneless skinless chicken thighs (about 6 thighs) 2 Tablespoon cornstarch 2 Tablespoon sliced green onion ½ Tablespoon sesame seeds Suggested for serving- white or brown rice Instructions
Equipment large pot or Dutch oven with a lid Whisk Mixing Spoon Measuring cups and spoons Ingredients ¼ cup butter (½ stick) 1 small sweet onion, diced 1 Tablespoon garlic, minced ⅓ cup all-purpose flour 3 cups chicken stock 1 teaspoon salt ½ teaspoon pepper ½ teaspoon mustard powder ½ teaspoon paprika 3 cups broccoli florets chopped ½ cup shredded carrots 2 cups whole milk 3 cups shredded cheddar cheese (divided)
Ingredients 2 pounds fresh strawberries 18 large strawberries plus extra just in case 24 ounces dark green candy melts two 12-ounce packages 1 frosted oatmeal cookies need 18 cookies ¼ cup multi-colored nonpareils 18 yellow star candies Instructions
