Margarita
2 oz. tequila
2 oz. sweet and sour mix
½ oz. triple sec
Splash of OJ
Grand Marnier Floater
Sour Mix
¾ cup Sugar
¾ cup Water
½ cup lime juice
½ cup lemon juice
Make Simple Syrup by microwaving water for a minute and a half then add sugar after sugar is dissolved add lime and lemon juice. Store in fridge for 2 weeks.
CAKE
• 1 (15.25 ounce) box chocolate cake mix
• 1 (3.9 ounce) box instant chocolate pudding
• 1 (16 ounce) container sour cream
• 3 eggs
• 1/3 cup vegetable oil
• 1/2 cup water
• 2 cups semi-sweet chocolate chips
FROSTING
• 1/4 cup butter, room temperature
• 1/4 cup unsweetened cocoa powder
• 2 cups powdered sugar
• 1 teaspoon vanilla
• 1/4 cup heavy cream
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Instructions
CAKE
1. Preheat oven to 350°F. Liberally grease a 10- inch bundt pan with butter or shortening and lightly dust with flour. Set aside.
2. In the bowl of your stand mixer fitted with the paddle attachment combine all the cake ingredients. Mix on low for 30 seconds until combined and then on medium speed until smooth, about 1 minute. Stir in the chocolate chips and pour the batter into the prepared pan.
3. Bake for 55-60 minutes, until the cake is set. Allow the cake to cool in the pan for 10 minutes and then invert the pan onto a cake plate. Cool completely before frosting.
FROSTING
1. In the bowl of your stand mixer fitted with the paddle attachment on low speed beat the butter, cocoa powder and powdered sugar until combined. Add in the vanilla and cream and beat on medium speed for 1-2 minutes until creamy, scraping the sides of the bowl as necessary.
2. Frost the top of the cake and garnish with more chocolate chips if desired.
https://cookiesandcups.com/ridiculous-chocolate-cake/
1 pound ground beef
1 medium onion (appx 1 cup)
1 teaspoon cumin
1 tablespoon smoked paprika
½ teaspoon cayenne pepper , adjust to taste
1 teaspoon oregano
1 small green or red bell pepper (appx 1 cup)
15 oz can tomato sauce
¼ cup datil pepper sauce
½ cup (125ml) broth or water
2 packets Sazon to taste or use beef or chicken bouillon
1 can Rotel
1 4oz can of green chilis
Instructions
Brown the ground beef, then add all the other ingredients and cook on low for 2 to 3 hours.
1 chicken stock cube / bouillon cube (sub 2 tsp powder) (Note 1)
1 beef stock cube / bouillon cube (sub 2 tsp powder) (Note 1)
2 1/4 cups (565ml) boiling water
4 tbsp butter , unsalted
4 tbsp flour , plain / all purpose
1/2 tsp onion powder (ok to omit or sub garlic powder)
1/4 tsp finely ground black pepper
Pinch of Poultry Seasoning
Salt , if needed
Crumble cubes into boiling water, mix to dissolve.
Melt butter in a saucepan over medium heat.
Add flour, onion powder and pepper. Mix into butter with a wooden spoon or whisk.
While stirring, slowly pour in half the liquid. Once incorporated into the flour butter roux (it will thicken quickly), add remaining liquid and mix.
Stir for 1.5 - 2 minutes until it thickens to a gravy consistency (it's quick as water is already hot). Taste, add more salt and pepper if needed.
2 tablespoons butter
2 tablespoons flour
1 cup beer
1/2 cup whole milk
1 1/2 teaspoons Dijon mustard (smooth or grainy)
1 teaspoon Worcestershire sauce
1/2 teaspoon smoked paprika (optional)
2 cups (8 ounces) freshly-shredded cheese (I used half sharp cheddar, half smoked gouda)
sea salt and black pepper, to taste
INSTRUCTIONS
Make the roux. Heat butter in a large saucepan or sauté pan over medium-high heat until melted. Add flour, and whisk until completely combined.
Add the remaining ingredients. Add in the beer, milk, Dijon, Worcestershire and smoked paprika. Whisk until smooth. Continue cooking until the mixture has thickened (and has nearly reached a simmer). Add cheese and whisk until smooth.
Season. Reduce heat to low. Taste and season the dip with salt and pepper, as needed.
Serve. Serve immediately and enjoy! (Dip will thicken a bit the longer it sets.)
https://www.gimmesomeoven.com/beer-cheese-dip/
1 (10-ounce) bag fresh baby spinach, roughly chopped
1 (13-ounce) can quartered artichoke hearts, chopped and drained
1 (8-ounce) brick low-fat cream cheese, cut into 1-inch cubes
1 cup light sour cream or plain Greek yogurt
1 cup shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
1/3 cup finely-chopped white or red onion
4 cloves garlic, minced
1/2 teaspoon black pepper
1/4 teaspoon fine sea salt
INSTRUCTIONS
Combine all ingredients. Add all of the ingredients to the bowl of a small slow-cooker and toss briefly to combine.
Slow cook. Cover and cook* on low for 2-3 hours or on high for 1 hour, until the cheese is completely melted.
Stir and season. Stir the dip until evenly combined. Taste and season with salt and pepper as needed.
Serve. Serve warm, accompanied with whatever dippers you prefer.
https://www.gimmesomeoven.com/slow-cooker-spinach-artichoke-dip/#tasty-recipes-64040
