Fireball cinnamon whiskey pearls

 

Fireball Cinnamon Whiskey Pearls

Ingredients:

- 1 cup Fireball Cinnamon Whiskey

- 1 cup water

- 1/2 cup sugar

- 1/2 cup tapioca pearls

- 1/2 teaspoon cinnamon

- 1 teaspoon vanilla extract

- Optional: whipped cream for topping

Directions:

1. Begin by bringing 1 cup of water to a boil in a medium saucepan over medium heat.

2. Once the water is boiling, add the tapioca pearls to the saucepan. Stir gently to prevent sticking.

3. Reduce the heat to low and let the pearls simmer for about 15 minutes or until they become translucent and chewy. Stir occasionally.

4. After cooking, remove the saucepan from heat and let the pearls sit for an additional 10 minutes in the water to ensure they are fully cooked.

5. In a separate bowl, combine 1 cup of Fireball Cinnamon Whiskey, 1/2 cup of sugar, 1/2 teaspoon of cinnamon, and 1 teaspoon of vanilla extract. Stir until the sugar has dissolved completely.

6. Drain the cooked tapioca pearls and rinse them under cold water to stop the cooking process.

7. Add the rinsed pearls to the bowl with the Fireball mixture. Stir gently to coat the pearls evenly with the whiskey mixture.

8. Let the pearls marinate for at least 30 minutes to absorb the flavors, stirring occasionally.

9. Serve the Fireball Cinnamon Whiskey pearls in small bowls, topped with a dollop of whipped cream if desired.

Blueberry lemon martini

 Blueberry Lemon Martini! 🫐🍋🍸

Ingredients

2 oz vodka 🍸

1 oz fresh lemon juice 🍋

1 oz blueberry syrup (see instructions below) 🫐

1/2 oz triple sec (optional) 🍊

Fresh blueberries (for garnish) 🫐

Lemon twist (for garnish) 🍋

Ice ❄️

Blueberry Syrup

Ingredients:

1 cup fresh or frozen blueberries 🫐

1 cup sugar 🍬

1 cup water 💧

Instructions:

In a saucepan, combine blueberries, sugar, and water.

Bring to a boil, then reduce heat and simmer for about 10 minutes.

Strain the mixture to remove solids and let the syrup cool.

Cocktail Instructions

Mix the Cocktail:

In a cocktail shaker, combine vodka, fresh lemon juice, blueberry syrup, and triple sec (if using).

Shake:

Fill the shaker with ice and shake well for about 15-20 seconds.

Strain:

Strain the mixture into a chilled martini glass.

Garnish:

Garnish with fresh blueberries and a twist of lemon.

Serve:

Enjoy your Blueberry Lemon Martini! 🫐🍋🍸

Tips

Adjust the sweetness by varying the amount of blueberry syrup to your taste.

This martini is perfect for summer gatherings or any festive occasion!

Salted caramel espresso martini

 Salted Caramel Espresso Martini ☕🍮

“bold, sweet, and perfectly balanced with a salty twist.”

Ingredients:

• 2 oz vodka 🍸

• 1 oz coffee liqueur ☕

• 1 oz freshly brewed espresso, cooled ☕

• 1 oz salted caramel syrup 🍮

• Ice 🧊

Optional Garnishes:

• Caramel drizzle 🍯

• Pinch of sea salt 🧂

Instructions:

Shake: Fill a cocktail shaker with ice. Add vodka, coffee liqueur, cooled espresso, and salted caramel syrup. Shake vigorously until frothy and chilled.

Serve: Strain into a chilled martini glass.

Garnish: Drizzle caramel inside the glass or over the top, then finish with a pinch of sea salt for that irresistible sweet-salty touch.

Homemade Worcestershire sauce

 Homemade Worcestershire Sauce

Homemade Worcestershire Sauce is a game-changer, offering a rich, complex flavor without preservatives. It’s perfect for enhancing meats, sauces, and marinades. Easy to make and far superior to store-bought!

Ingredients:

1 cup apple cider vinegar

1/2 cup soy sauce

1/4 cup brown sugar

2 tablespoons water

1 tablespoon lemon juice

1 teaspoon ground ginger

1 teaspoon ground mustard

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional)

Directions:

In a medium saucepan, combine the apple cider vinegar, soy sauce, brown sugar, water, lemon juice, ground ginger, ground mustard, onion powder, garlic powder, ground cloves, ground cinnamon, black pepper, and cayenne pepper if using.

Bring the mixture to a simmer over medium heat, stirring occasionally.

Reduce the heat to low and let the sauce simmer gently for about 10-15 minutes, or until it has thickened slightly.

Remove the saucepan from the heat and let the Worcestershire sauce cool completely.

Once cooled, transfer the sauce to a clean glass bottle or jar with a tight-fitting lid.

Store the homemade Worcestershire sauce in the refrigerator for up to 2 months.

Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes | Servings: Makes about 1 1/2 cups

Witches brew lemonade

 🧙‍♀️🍋 Witches' Brew Lemonade 🍋🧙‍♀️

Ingredients:

4 cups lemonade (homemade or store-bought)

2 cups grape juice (for a spooky purple hue)

1 cup sparkling water or lemon-lime soda

1/4 cup fresh lime juice

1 tablespoon honey or simple syrup (optional, for sweetness)

Ice cubes

Gummy worms, plastic spiders, or candy eyeballs (for garnish)

Lime slices or blackberries (optional garnish)

Directions:

Mix the Base: In a large pitcher, combine lemonade, grape juice, lime juice, and honey (if using). Stir well to combine.

Add the Fizz: Just before serving, pour in sparkling water or lemon-lime soda for a bubbly effect.

Serve Spooky Style: Fill glasses with ice and pour in the witches’ brew.

Garnish: Add gummy worms, plastic spiders (for decoration only), candy eyeballs, or lime slices to give it a fun and creepy Halloween vibe.

Enjoy: Serve immediately and watch the kids (and adults!) delight in this magical purple potion.

Nutritional Information:

⏰ Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes

🔥 Kcal: ~110 kcal per serving

🍽️ Servings: 

Pumpkin latte

 🎃🥶 Frozen Pumpkin Spice Latte 🥶🎃

Ingredients:

1 cup strong brewed coffee, chilled

1/2 cup milk (dairy or non-dairy)

1/3 cup pumpkin purée

2 tablespoons maple syrup or honey (adjust to taste)

1/2 teaspoon pumpkin pie spice

1/2 teaspoon vanilla extract

1 cup ice cubes

Whipped cream (optional, for topping)

Ground cinnamon or nutmeg (for garnish)

Directions:

Blend the Base: In a blender, combine the chilled coffee, milk, pumpkin purée, maple syrup (or honey), pumpkin pie spice, vanilla extract, and ice cubes.

Blend Until Smooth: Process on high until the mixture is smooth and frothy. If you prefer a thicker texture, add more ice; for a lighter drink, add a splash of milk.

Serve: Pour the frozen pumpkin spice latte into a tall glass.

Top It Off: Finish with a swirl of whipped cream and a sprinkle of ground cinnamon or nutmeg.

Enjoy: Serve immediately with a straw or spoon for a creamy, fall-inspired frozen treat.

Nutritional Information:

⏰ Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 5 minutes

🔥 Kcal: ~160 kcal per serving (without whipped cream)

🍽️ Servings: 2 

Lemon Vodka Orbs

Electric Lemon Vodka Orbs

Ingredients:

- 1 cup vodka

- 1/2 cup fresh lemon juice

- 1/4 cup simple syrup

- 1 tablespoon lemon zest

- 1 teaspoon food-grade gelatin

- 1/4 cup water

- Lemon slices for garnish

- Edible glitter (optional)

Directions:

1. Begin by preparing a simple syrup. In a small saucepan, combine equal parts sugar and water (for example, 1/4 cup sugar and 1/4 cup water). Heat over medium heat, stirring until the sugar completely dissolves. Remove from heat and let it cool.

2. In a mixing bowl, combine the vodka, fresh lemon juice, cooled simple syrup, and lemon zest. Stir well to mix all the ingredients evenly.

3. In a small saucepan, heat 1/4 cup of water over low heat. Sprinkle the gelatin over the water and let it sit for a minute to bloom. Stir the mixture gently until the gelatin is completely dissolved.

4. Remove the saucepan from the heat and allow it to cool slightly. Once cooled, add the gelatin mixture to the vodka and lemon mixture, stirring continuously to incorporate.

5. Prepare a silicone mold in the shape of small orbs. Carefully pour the mixture into the molds, filling them to the top.

6. Place the filled molds in the refrigerator and let them chill for at least 4 hours, or until the vodka orbs are completely set and firm to the touch.

7. Once set, carefully remove the orbs from the molds. If desired, sprinkle edible glitter over the orbs for an extra pop of color and presentation.

8. Arrange the orbs on a serving platter. Garnish with lemon slices for a fresh touch.

Chamomile Latte

 

Night Time Latte 

 add one cup of milk of your choice to a sauce pan 

Heat  milk with 2 teaspoons of chamomile, a sprinkle of cinnamon, and one clove

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Rosemary Bread

 

Ingredients Rustic No-Knead Rosemary Garlic Bread

• 3 cups all-purpose flour (or bread flour)
• 2 tsp salt
• ½ tsp instant yeast
• 1 ½ cups warm water
• 2 tbsp fresh rosemary (chopped)
• 4 cloves roasted garlic (mashed)
• 1 tbsp olive oil (optional, for added flavor)

Instructions Rustic No-Knead Rosemary Garlic Bread

1. Mix the dough – In a large bowl, whisk together flour, salt, and yeast. Stir in warm water, rosemary, roasted garlic, and olive oil (if using). Mix until a sticky dough forms.
2. First rise – Cover the bowl with plastic wrap or a towel. Let sit at room temperature for 12–18 hours (overnight) until bubbly and doubled in size.
3. Shape the dough – Lightly flour a surface, turn the dough out, and gently shape it into a ball. Do not knead. 
4. Place on parchment paper, cover, and let rest for 30–40 minutes.
5. Preheat the oven – Place a Dutch oven (with lid) inside the oven and preheat to 450°F (230°C).
6. Bake the bread – Carefully place parchment with dough into the hot Dutch oven. Cover with lid and bake for 30 minutes. Remove lid and bake an additional 10–15 minutes until golden and crusty.
7. Cool & serve – Transfer bread to a wire rack and let cool before slicing.

Tips Rustic No-Knead Rosemary Garlic Bread

• Roast garlic ahead by wrapping whole cloves in foil with a drizzle of olive oil, bake at 375°F (190°C) for 30–40 minutes until soft.
• For extra flavor, sprinkle sea salt on top before baking.
• Store leftovers in a paper bag or bread box to keep the crust crisp

FireCrackers

 

Texas Firecrackers 

 Ingredients:

 1 12 oz. box of crackers – saltine or ritz style 

 ¾ cup olive oil

 2 tbsp. Italian seasoning

 3 tbsp. chili flakes 

 Instructions: 

 Empty the crackers into a large Ziploc bag and pour in the olive oil. 

Coat the crackers with the oil, then add the spices.

 Seal the bag and gently shake it, turning it over and over until all the crackers are coated evenly. 

 Leave the sealed bag at room temperature overnight, turning it over every so often.

 Serve with a creamy dip if you like. 

 These will stay fresh, sealed at room temperature, for up to a week

Homemade Pizza

Once you make pizza at home youll wonder why it took you so long. 

 Take out pizza will be a thing of the past. 

 Here is a recipe for the perfect pizza dough Homemade Pizza dough and sauce! ***Best- Pizza Dough*** according to my husband ☺️ 

 Been experimenting different recipes for pizza dough, and this is the easiest to do it. 

This recipe makes 1-12 inch thick crust or 2- thin crusts.

 Ingredients: 1 tsp sugar 

1 tsp yeast 

3/4 cup water (warm water) 

2 tablespoons oil 

1/2 tsp salt

 2 cups flours 

 Dusting: 2 tablespoons corn meal (it adds more flavor to the dough)

 Steps:

 In a large bowl, add warm water. 

Then, sprinkle sugar, yeast. Mix well and wait till frothy.

 Add flour, salt and oil. 

Mix well till combined. 

Kneed till smooth. 

Cover withth cloth in a warm place. 

Let it rise until it doubles it’s size. 

 Release air by punching the dough. 

Dust a clean surface with 2 tablespoons cornmeal. 

Roll the dough and form it to round to make a 12 inch pizza. 

Brush withth extra oil on the edges. 

 Ready to add your sauce and favorite toppings. 

 Bake 425 F, for 15-18 minutes - bottom rack. 

Enjoy! —-

 Easy Homemade pizza Sauce - Fresh tomatoes Sauce Recipe: 

2 lbs tomatoes

 2 tbsp olive oil

 1 tsp salt 

1 tsp dried basil

 1/2 tsp dried oregano

 1/2 tsp onion powder

 4-6 garlic cloves 

 Steps: Wash and sliced the tomatoes in half. 

Preheat oven to 375 F. 

Place tomatoes in the baking sheet. 

Add fresh garlic. 

Sprinkle the seasoning. 

Roast in the oven for 40 minutes. 

Let it cool for few minutes. 

Peel tomato skin. 

 Transfer into food processor. 

Process till smooth. 

Use right away, up to 1 week in refrigerator. Or freeze up to 3 months. Enjoy!

Dill Pickle Seasonong Salt

 

 Dill Pickle Seasoning Blend Dilly Dill Pickle Seasoning Blend  Ingredients  

2 tablespoons vinegar powder  

1 tablespoon salt  

1 tablespoon dried dill weed  

1 tablespoon dill seed  

1 tablespoon ground mustard powder  

1 tablespoon onion powder 

1 tablespoon garlic powder

1 tablespoon ground coriander  

1 teaspoon black pepper  

1 teaspoon ground bay leaf  

1 teaspoon ground allspice  

1 teaspoon ground Cayenne pepper (optional) 

Step by Step Instructions 

Place all herbs and spices in a mason jar or container with a tight-fitting lid. Place the lid on and give  everything a good shake. You can keep it in the container you prepared it in or transfer to a spice jar  for storage.  

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Hot Pepper Honey Mustard

 

Canning Baked Beans

Canning your own beans can save you money and time

Bread Machine French Bread

 Ingredients – Bread Machine French Bread (Baguette)

• 1 1/3 Cups – Water (lukewarm) – 307 milliliters
• 3 1/2 Cups – Bread Flour – 420 grams
• 1 Teaspoon – Salt – 6 grams
• 2 Teaspoons – Bread Machine Yeast (Instant Yeast) – 7.2 grams – Not active dry yeast
• 2 Tablespoons – Olive Oil – 30 milliliters – The olive oil is not added to the bread pan. It is used to coat the dough later before baking
• 
  
• Instructions 
  • Unplug the bread machine & then remove the bread pan.
  • Place the water and then the rest of the ingredients into the bread pan. You can make a little indent on top of the flour in order to avoid the yeast falling into the water (until the machine starts). Do not combine the salt with the yeast (as the salt can kill the yeast). Place the yeast & salt in separate parts of the bread pan.
  • Place the bread pan back into the bread machine & then plug in the bread machine.
  • Put your machine on the “Dough” setting and press the start button. In our bread machine, the kneading & rising on the dough setting takes about 1:30 hours.
  • When your bread machine has finished, unplug the machine & pour the dough onto a cutting board. Wear oven mitts (as the bread pan/bread machine may be hot). Sprinkle some flour on the cutting board (before you pour the dough) in order to avoid the dough sticking to the cutting board.
  • Divide the dough into 4 equal parts if you want to make 4 skinny baguettes (roughly 12 inches long). Or divide the dough into 2 equal parts in order to make 2 thicker French bread “rolls”. FYI – I usually make 2 thicker & longer loaves with this recipe.
  • thicker & longer loaves with this recipe.
  • Roll the divided dough with your hands into your preferred shape (e.g. baguette or thicker bread roll). See our tips below on shaping the bread dough (especially about making the dough roll about 1/2 the width of your desired end product… as the dough expands as the yeast rises).
  • Place the shaped dough onto a nonstick baking sheet.
  • Coat the dough with olive oil. Use a small pastry brush.
  • Cover the dough & baking sheet with a light kitchen cloth or plastic wrap in order to protect from dust, etc.
  • Let the dough rise for 1 hour.
  • During this “rising” time, preheat your oven to 450 degrees F.
  • After the hour, remove the covering from the dough and “score” (slice) the top of each dough roll with a sharp knife. Make diagonal slices about 1/2 inch deep and about 3 inches apart. This will help prevent the bread from cracking during baking. 
  • Place the baking sheet in the oven. It should bake at 450 degrees for 15-20 minutes or until golden brown. 
  • At the 8-10 minute mark, turn the baking sheet around in order to ensure an even “browning” of the bread.