I am not promoting Alcohol & Pregnancy.....
When life hands you lemons, ask for tequila & salt and give me a call!
OOOO i didnt get that it HAD to have alcohol in it. you should try them at home anyway, theyre awesome lol!
MY WLS RECIPE BLOG! -- Check it out http://plusizedbarbie.blogspot.com/
Changed for good
...september 17, 2007...
Changed for good
...september 17, 2007...
This sounds good to me too. www.mygourmetconnection.com/recipes/baking-desserts/cookies/ limoncello-glazed-ricotta-drops.php
I had fudge once made with raisins soaked in rum for 24 hours. It was awesome and I am not an alcohol drinker!
http://www.bigoven.com/103102-Kahlua-Cocoa-Balls-recipe.html Kahlua Cocoa Balls
http://www.bigoven.com/91100-Glazed-Almond-Cookies-recipe.ht ml Glazed Almond Cookies
http://www.bigoven.com/103121-Kahlua-Gingerbread-People-reci pe.html Tipsy Gingerbread People
Let us know what you choose and how it turns out! (And what the best cookie at the party is!)
Cindy
http://www.bigoven.com/103102-Kahlua-Cocoa-Balls-recipe.html Kahlua Cocoa Balls
http://www.bigoven.com/91100-Glazed-Almond-Cookies-recipe.ht ml Glazed Almond Cookies
http://www.bigoven.com/103121-Kahlua-Gingerbread-People-reci pe.html Tipsy Gingerbread People
Let us know what you choose and how it turns out! (And what the best cookie at the party is!)
Cindy
Surgery on 4/25/05 , Dr. Alverdy in Chicago. God Bless the DS !!!
Highest Weight = 412lbs, Surgery Weight = 359lbs, Current Weight = 155lbs (5'7" tall)http://www.picturetrail.com/gid8138761
Easy cookie recipe:
Irish Oreos
These little cookie treats are made with mini-Oreos, dipped in Irish cream liqueur, then covered with melted white candy coating tinted green, and allowed to harden. Ingredients 8 oz bag Mini Oreo cookies 3/4 lb. white chocolate (or vanilla-flavored candy coating) 2 oz. Bailey's Irish Cream liqueur Green food coloring
Or if you want a candy recipe:
Tipsy Turtle Bark Who can resist rich chocolate with roasted pecans and butter-rum caramel? Melting the chocolate in stages ensures that it will set. Ingredients 2 cups pecan halves 1 cup (about 24) caramel candies, such as Kraft, unwrapped 1 tablespoon rum, bourbon, or whisky (see tip, below) 1 1/2 teaspoons heavy cream 1/4 teaspoon salt 1 pound high-quality semisweet chocolate, finely chopped Preparation 1. Preheat oven to 350°F. Spread pecans on large shallow baking sheet and toast until golden brown, about 10 minutes. Transfer to plate and let cool. Line baking sheet with parchment or wax paper. 2. In small bowl, combine caramels, liquor, cream, and salt. Microwave uncovered at medium power for 2 minutes. Stir with fork. Microwave at medium power for 1 additional minute. Stir until smooth and set aside. 3. In medium bowl set over saucepan of simmering water, melt half chocolate, stirring occasionally. Remove from heat, add remaining chocolate, and stir until smooth. Pour half melted chocolate into small bowl and reserve. 4. Stir 1 cup nuts into remaining chocolate. Transfer mixture to baking sheet, spreading to 1/4- to 1/2-inch thickness. Spoon caramel over and pat on remaining pecans. Drizzle with reserved chocolate. Let cool at room temperature until set, about 2 hours. Do not chill. 5. Chop finished bark into irregular 1 1/2-inch chunks. 6. Store airtight at room temperature up to one month.
Irish Oreos
These little cookie treats are made with mini-Oreos, dipped in Irish cream liqueur, then covered with melted white candy coating tinted green, and allowed to harden. Ingredients 8 oz bag Mini Oreo cookies 3/4 lb. white chocolate (or vanilla-flavored candy coating) 2 oz. Bailey's Irish Cream liqueur Green food coloring
Or if you want a candy recipe:
Tipsy Turtle Bark Who can resist rich chocolate with roasted pecans and butter-rum caramel? Melting the chocolate in stages ensures that it will set. Ingredients 2 cups pecan halves 1 cup (about 24) caramel candies, such as Kraft, unwrapped 1 tablespoon rum, bourbon, or whisky (see tip, below) 1 1/2 teaspoons heavy cream 1/4 teaspoon salt 1 pound high-quality semisweet chocolate, finely chopped Preparation 1. Preheat oven to 350°F. Spread pecans on large shallow baking sheet and toast until golden brown, about 10 minutes. Transfer to plate and let cool. Line baking sheet with parchment or wax paper. 2. In small bowl, combine caramels, liquor, cream, and salt. Microwave uncovered at medium power for 2 minutes. Stir with fork. Microwave at medium power for 1 additional minute. Stir until smooth and set aside. 3. In medium bowl set over saucepan of simmering water, melt half chocolate, stirring occasionally. Remove from heat, add remaining chocolate, and stir until smooth. Pour half melted chocolate into small bowl and reserve. 4. Stir 1 cup nuts into remaining chocolate. Transfer mixture to baking sheet, spreading to 1/4- to 1/2-inch thickness. Spoon caramel over and pat on remaining pecans. Drizzle with reserved chocolate. Let cool at room temperature until set, about 2 hours. Do not chill. 5. Chop finished bark into irregular 1 1/2-inch chunks. 6. Store airtight at room temperature up to one month.
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