Jello/Pudding Shots

People have been calling me and asking for my jello and pudding shots recipes .....So I figured I would do this instead.....

Before you start remember to make clearly marked labels or a sign of what liquor you used by each row of the shots for people with allergies! Parties should be fun not Fatal!

WARNING:Remember to have a list of ingredients (liquors and jellos) for your friends who are deathly allergic to stuff (or their friends they brought with them)

 I have friends allergic to 

Cherries-

Strawberries-

Honey-(some of the wines I have listed are made from honey)

Junipers(gin is made from this)

What you need is:

Liquor-Don't use crappy liquor it will make your shots nasty

                 ...better to buy 1 pint of good stuff  then to ruin your party.
Flavored Gelatin or Pudding
Shot glasses
                   (Dollar tree has the cheapest ones but
                   if you want square shot glasses go to Gordon Food Service (GFS)
Gravy ladle
A pot to boil water in
Water
Milk (or heavy whipping cream)
Empty foil or cake pans to put the shots in.
Aluminum foil to line the baking pans
Fork to make sure gelatin dissolves
Bowl for mixing
LOTS OF ROOM IN THE FRIDGE

Optional:
Whipped cream
Cherries
Sprinkles
Tooth picks with decorations on them...

Jello Shots
Making the gelatin: make it according to the package MINUS THE COLD WATER. Substitute liquor for the cold water (for example one cup boiling water, dissolve gelatin, add 1 cup liquor)...pour into shots glasses, put into the fridge on/in pans(for stability I use baking pans not disposable ones) and serve them later that night or the next day.
 
Pudding shots
For the pudding (1/2 cup cold milk(or heavy whipping cream), 1 package of instant pudding , add 1/2 cup of  liquor)...pour into shots glasses, put into the fridge and serve them later that night or the next day.  The optional toppings go on just before you serve them so they look good when you serve them.

at the end of this posting I will give a list of a few of the combos I have made that are awesome!

Use combinations of liquor and gelatin or pudding that works well together in a drink.

It does not matter what brand you use just follow the directions But OMIT the cold liquids and Substitute the liquor for the cold liquid.

Pour your mixtures into shot glasses using a Ladle..

.I use a small gravy ladle because of the pour spout on it...

For the Pudding shots You do the same thing..........

It does not matter what brand you use just follow the directions
BUT OMIT  1/2 the cold liquids and Substitute 1/2 the liquor for the cold liquid.

You need some milk for this to solidify. Use 1/2 of what the directions calls for in milk (I used heavy whipping cream and it came out even better). Mix in the pudding mix and stir...then add the liquor and stir. If you mix the milk and liquor it can curddle the milk.

Again I use a small gravy ladle because of the pour spout on it...

I got this picture off of google images...I use my baking  pans covered  in aluminum foil because they are more stable.

Put all of your shots in pans and put into the fridge until you are ready to serve them.

Right now all my pans are busy because I am making all the hor d'oeuvres for tomorrow night.

Don't add whipped cream or sprinkles until you are just about to serve them..

Don't add whipped cream or sprinkles until you are just about to serve them
the colored sprinkles leak color or melt and the whipped cream gets hard and nasty.

Okay that's it. 

WARNING:Remember to have a list of ingredients (liquors and jellos) for your friends who are deathly allergic to stuff (or their friends they brought with them) 

I have friends allergic to Cherries-

Strawberries-

Honey-

Junipers(gin is made from this)

Have fun, drink responsibly, Have a designated driver for your guests or have them give you the money for a cab home in an envelope with thier name on it-before they start to drink and don't be silly and eat to many of these...

Pudding combos I have done

Chocolate Pudding-(all topped with whipped cream and sprinkles

Bailey's Irish Cream,

Bailey's Mint Cream,

Bailey's Caramel Cream,

Bailey's Chocolate Cream, topped with cherry pie filling 

Carolann's Irish Cream,

Kahlua,

Kamora,

Butter shots and Carolann's

Butterscotch Pudding-

Bailey's Irish Cream,

Bailey's Caramel Cream,

Carolans Irish Cream,

Butter shots and Carolans

Butter Shots

Banana Pudding-

UV cake

99 Bananas

Vanilla Pudding-

Carolans

Butter Shots

Good Jello combos to use

Orange - 

Vodka, 

Amaretto and grenadine, 

Peach Schnapps

Pineapple- 

coconut rum, 

pineapple rum, 

Vanilla vodka, 

UV Cake Vodka

Lime- 

Tequila

Apple- 

Apfell Korn and UV Cake Vodka and Goldshlagger, 

Hot damn, 

sour apple pucker

apple wines

Blue raspberry-
blue raspberry pucker,
rum,
Blue Curacao
Vanilla Vodka
UV Cake Vodka

Apricot-
Apricot brandy
apricot wine
Oliver Passion fruit wine-MADE WITH HONEY

Peach-
Peach brandy
Orange pucker

Cranberry-
Cranberry Snow wine
Cranberry Pucker
Grey Goose Cranberry

Mixed Berry-
any of the Fruit Schnapps
UV Cake Vodka

Cherry-
Red velvet wine
Oliver brand soft red wine
Grey goose cherry
Cherry pucker
Deiree Chocolate Port (This is a bitter chocolate port with dark smoky after taste 20.00 a 375 ml bottle)

How to make mulling spice for cider or wine.

How to make mulling spice for cider or wine.

Ah how wonderful the feeling when you sit with friends around a campfire and drink mulled apple cider to keep the chill away, or make a wonderful Glogg from your favorite wine to serve at Thanksgiving or Christmas.  I serve this from a crock pot Lined with a crock pot liner (4 for 1.99 at most grocery stores) so clean up is a breeze.

You will need:
To make the mixture-
A large bowl (I use a 5 qt ice cream tub so you can store what you don't need)
1 bag of Dark Brown Sugar
1 small container of pumpkin pie spice (cinnamon, cloves, and nutmeg) (cinnamon, ginger, nutmeg, allspice)
a spoon
a food handlers glove (optional)
sandwich baggies
tape
ribbon
scissors

To serve: 
crock pot
crock pot liner
1 bag of mulling spice
1 gallon of apple cider or a sweet wine
1 heat resistant ladle

Optional Garnishes :
a couple of Cinnamon sticks
slices of orange floating in the brew...
slices of apples in the pot....

To make the spice mixture:
Put the brown sugar in the bowl add the spice and mix well. Put 2 big spoon fulls in each baggie, push it to one corner of the bag.  Twist the baggie and tape the twist to keep it airtight.  Cut straight across the top and add ribbon.  This makes a nice take home gift for your guests at a dinner party, wedding, etc. I give them out at yule for all who come to the house. A batch makes about 12 baggies and cost me 3.00 to make (not counting tape, ribbon, and baggies which I always have anyway)                                                                                                                                                                                               

To serve:

Take a crock pot and put a crock pot liner in it. Add the gallon of apple cider or a couple of bottles of sweet wine.  Put on high until hot then add the contents of the bag of mulling spice and using a heat resistant ladle stir until the sugar is dissolved (the spices do not dissolve..stir before each serving so you do not end up with a glop of seasonings). turn it down to low or warm (crock pots differ, on some, the warm setting is higher than low)



                                                    Step By Step Instructions

 This is what you will need for this recipe/project...... (shown here is a double batch)

 A large bowl (I use a 5 qaurt ice cream tub so I +

00.can store what I don't use right away), 

1 bag of Dark Brown Sugar, 1 small container of pumpkin pie spice

-check the ingredients different brands have different spices, and you can always add a spice if it is not in the mixture you buy. 

(cinnamon, cloves, and nutmeg) (Cinnamon, ginger, nutmeg, allspice),

a large spoon, a food handlers glove (optional), sandwich baggies, 

                                                 tape, ribbon, and scissors.                                                                                                                                                                                            

                            Put the brown sugar in the bowl break up any lumps.                                                                                                                                                                                         

After putting the brown sugar in the bowl add the spice and mix well.

                                       Keep in mind I am doing a double batch here.                                                                                                                                                                                           

Make sure the spice is well mixed into the brown sugar,
put a food handlers glove on and mix with your hand if you need to.

Put 2 big spoon fulls in each baggie, push it to one corner of the bag. 

                      Twist the baggie and tape the twist to keep it airtight.                                                                                                                                                                                     

Now, cut straight across the top and add ribbon.  

This makes a nice take home gift for your guests at a dinner party, wedding, etc. I give them out at yule for all who come to the house. A batch makes about 12 baggies and cost me 3.00 to make .  If you look for it you can find the spice for 99 cents. (not counting tape, ribbon, and baggies which I always have anyway) 

For a wedding or party favor, reduce the amount in the baggie to 2 tablespoons.

Wrap the baggie in wedding tulle and add a tag with the date and names of the couple.

for a nice take home gift             

To serve:

Take a crock pot and put a crock pot liner in it. Add the gallon of apple cider or a couple of bottles of sweet wine.  Put on high until hot then add the contents of the bag of mulling spice and using a heat resistant ladle stir until the sugar is dissolved (the spices do not dissolve..stir before each serving so you do not end up with a glop of seasonings). turn it down to low or warm (crock pots differ, on some, the warm setting is higher than low)

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Honey Lemon and Ginger Sore Throat Stuff 1.01

LEGAL DISCLAIMER; DO NOT USE IF YOU ARE ALLERGIC TO LEMONS-HONEY-OR GINGER...
I AM IN NO WAY RESPONSIBLE FOR YOUR USE OR MISUSE OF THIS PRODUCT.  I AM NOT A DOCTOR AND DO NOT CLAIM THIS IS A MEDICINE, ALWAYS CONSULT YOUR PHYSICIAN BEFORE USING ANY HOMEOPATHIC ITEM.

A SORE THROAT MAY BE AN INDICATION OF A MORE SERIOUS PROBLEM ALWAYS SEE YOUR DOCTOR FIRST.


OK- That being said- one of my friends asked me what homeopathic remedy I use for a sore throat. I don't have a lot of money and when I have a sore throat I just don't have the money to go and get a $9.00 throat spray. And you don't get sick on payday EVER...Here is a something that only cost me 1.01 for 2 jars...It takes 1 pretty lemon, a piece of ginger about the size of your thumb and all those annoying packets of honey that get thrown into your drawer in the kitchen. (it took 27 packets to fill my jar) 

It makes 2 jelly jars of product and get this...it tastes good! Put 1 to 2 heaping tablespoons in a cup of very hot water (yes you can put the lemon slice and chunks of ginger in the mug- they are not there to just look pretty) and let the honey dissolve before drinking it or add it to your favorite Chamomile or Sleepy kind of tea.  

First you will need:
a cutting board,
a knife,
a lemon,
a clean jar,
a piece of .10 of a pound ginger
Honey
pair of scissors,
the grocery bag (for trash)

Wash your lemon, and pat it dry.  Take your scissors and cut open several packets of Honey (Make sure it is not Honey Sauce but the real thing) or use bottled honey, and if it is local that is even better because it can act as a protection (it has the potential to boost ones biological defenses against external negative stimuli)against your local pollen. Slice your lemon into no thicker than 1/4 inch thick slices. Now put the lemon slices around the outer rim of the jar, Peel your ginger and slice it thin, put the ginger in the center and finish filling with honey. Take the knife and gently stir the middle and push the lemon slices back down. Put the lid on it and put it into your Fridge for 1 week before using it...it stays good for up to 2 months then you need to make a fresh batch...(Mine does not last that long because I just like to drink it ). Here is your finished product.


Step by step with pictures...(yeah!)

It takes 1 pretty lemon, a piece of ginger about the size of your thumb and all those annoying packets of honey that get thrown into your drawer in the kitchen. (it took 27 packets to fill my jar)

Proof that it only cost me 1.01 for 2 jars of goodness The jars were used jars and the honey was leftover from Chicken dinners cause we always ask them to throw a few extra packets in our bag...Note: Be sure to wash that lemon you don't want to contaminate the honey.

All those annoying packets of honey that get thrown into your drawer in the kitchen!
Take your scissors and cut open several packets of Honey
and put about an inch of honey in the jar.
(Be sure it is not Honey Sauce but the real thing).
 Don't fill the jar yet this is to help hold the lemons in place.
Or you can use Organic bottled honey, and if it is local that is even better because it can act as a protection against your local pollen. (Ahem...it a Deep professor voice: "it has the potential to boost ones biological defenses against external negative stimuli"...lol)

 Slice your lemon into no thicker than 1/4 inch thick slices when you have about an inch and a half of honey in the jar put the lemon slices around the outer rim of the jar. The honey helps hold it in place. (If you want just chop the slices up in bits and you can stir it all up later...it just doesn't look as pretty)

Peel your ginger and slice it thin, put the ginger in the center and finish filling with honey. Take the knife and gently stir the middle and push the lemon slices back down. They have a tendency to pop up at first.

Put the lid on it and put it into your Fridge for 1 week before using it so the flavors all meld together...it stays good for up to 2 months then you need to make a fresh batch...
(Mine does not last that long because I just like to drink it ).
Here is your finished product. Put 1 to 2 heaping tablespoons in a cup of very hot water
and let the honey dissolve before drinking it or add it to your favorite Chamomile or sleepy kind of tea. (yes you can put the lemon slices and chunks of ginger in the mug- they are not there to just look pretty)  

LEGAL DISCLAIMER (just in case you did not see it before); DO NOT USE IF YOU ARE ALLERGIC TO LEMONS-HONEY-OR GINGER...
I AM IN NO WAY RESPONSIBLE FOR YOUR USE OR MISUSE OF THIS PRODUCT. I AM NOT A DOCTOR AND DO NOT CLAIM THIS IS A MEDICINE, ALWAYS CONSULT YOUR PHYSICIAN BEFORE USING ANY HOMEOPATHIC ITEM.

A SORE THROAT MAY BE AN INDICATION OF A MORE SERIOUS PROBLEM ALWAYS SEE YOUR DOCTOR FIRST.

How to make Pumpkin Butter

   How to not waste your pumpkins from halloween-

 Instead of carving our pumpkins and letting them rot on our door stoops, at Halloween we use nontoxic paint and decorate them that way.

 After Halloween we wash the paint off and make pumpkin butter. We can it, put it in our cupboards and give it away for christmas gifts. This is how we do it. 

You will need: 

Your whole pumpkins, 

Large pots,

A couple plastic bags for trash, 

A large bowl, 

disposable plastic tablecloth,

a thermometer,

a knife, 

a spoon, 

a fork,

strainers, 

jars, 

a blender or food processor, 

jar lifter, 

towels or cooling racks

Brown Sugar

pumpkin pie spice

salt

Vanilla (optional)

First take your Pumpkins and wash them. Place your tablecloth on the table and cut your pumpkins into pieces that will fit into your pots. Take a spoon to scrape the innerds (strings and seeds) off and save the seeds to bake or to dry and plant next year.

Do not peel them - cook them in the rind. Once your pots are filled with pumpkin, fill them with water and make sure the water covers your pumpkins or they wont cook. Boil the pumpkins until you can poke a fork through the rind easily. Add water if you need to as it cooks (about 30-40 minutes)

After they are cooked put them in strainers in the sink to let the excess water drain off and to Let them  cool off before you have to handle them.

Place one of the empty pots on the table and your spoon. Put the strainer in a bowl (it will still be dripping) and take it to the table.

Use the spoon to scrape the pulp off the rind. Put a strainer in one of the now empty pots and place the pulp into it to let it drain some more until you are ready for the blender.. When you are done bag up the rinds (ours goes to the compost heap) and throw it away. 

Now you are ready to put it in the blenderor food processer and chop it up . I do Liquify but the first time through it leaves big chunks. Dump out the blender into a bowl and continue till all the pumpkin is processed for the first time.

It will look chunky.  Now it goes back into the blender.                                                                                                                                 

Fill it to 2/3 full, add a pinch of salt (it wont taste right if you don't) 3 tablespoons of pumkin pie spice, 2 handfulls of brown sugar (light or dark does not matter-I use dark), 2 Tablespoons of vanilla, and Liquify that sucker..........you pour this into a pot because it has to be hot before you pour it into the jars. Heat the butter on the stove until the mixture is hot. (at least 145 degrees)

This is about the color it should be. This was done with light brown sugar, it will be a little darker if you use dark brown sugar. Be sure to taste it and make adjustments to the recipe after the first blender full. Is it too sweet? Reduce the sugar a bit. Not enough spice add some more...you will have several blenders full so when you mix it in the pot it will all work out.

Take a clean pot and place your jars in it and fill it with water. Put it on the stove to boil. The jars have to be hot when you pour the butter into them. I use the boiling water to sterilize the jars then for the hot water bath after..

Use a jar lifter to pull the jars out of the hot water. Now-pour the hot mixture into hot jars, make sure the rim is clean or it will not seal properly. (use new lids because it is not safe to reuse canning lids, you can reuse the jars and rings with no problem.)

You want to leave about an 3/4 inch from the top of room  if you fill them too full the jar will break in the water bath.

Be sure to put them in the hot water as you fill them so they do not cool down. Then get the water to a rolling boil.......

Yes I mean a rolling boil...one of the jars in this batch broke because it was too full.  After this batch was done, we just changed the water for the next batch.  We washed the jars after they cooled off.

Let them cool til morning...they will "POP" as they cool and seal.   Wash the jars in the morning if they are sticky, put the others away until you are ready to use them...if you are going to use the pumkin butter right away (we made this a few days before Thanksgiving and we did not can the jars we were going to use for that) you can store it in the fridge for up to a week safely.

Now you can enjoy this on bread, pancakes,  or even add a couple eggs, some milk and a tablespoon of flour, pour it into a pie shell bake it and you have pumpkin pie!



Hope you all enjoy this!

My First Entry

I have always wanted to be like Julia Childs...as a child mom and I would watch her show then for hours after I would be talking to my dolls cooking meals while using all the pots and pans in my mothers cupboard.

I have been doing step by step instructions of food prep on my face book page and one of my friends said I needed to do a blog instead.

I am almost computer illiterate and was in tears just creating this account because it would not let me change my name to what I wanted to call this blog. So heeeeeere we go. This will be a learning experience for me so please excuse my inexperience and enjoy the recipes and crafts I plan to present.