Candy Cane Cutie Cocktail

Submitted by Trisha Lyn Fawver
Serves 1

Candy Cane Cutie CocktailTrisha says: I was sitting here at my in-laws in the wee morning hours of Christmas.  Everyone else in the house had already gone to bed.  I was listening to Christmas carols and doing my nails and decided I didn’t want to have more caffeine.  So the natural alternative is a cocktail, right?  Enjoy my quick original concoction, the Candy Cane Cutie.

Candy Cane Cutie Cocktail
 
Author: 
Recipe type: Cocktail
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 parts Bailey's Irish Cream Liqueur
  • 1 part Half & Half
  • 1 Peppermint Stick
  • Ice
  • Whipped Cream (optional)
Instructions
  1. Add ice to an old fashioned glass (you can skip this step if both your beverages are already cold)
  2. Add 2 parts Irish Cream Liqueur to the glass
  3. Add 1 part half & half
  4. Stir with the peppermint stick or candy cane and leave for 2-3 minutes for the candy to dissolve a bit. Stir again.
  5. Top with a dollop of whipped cream (optional) & enjoy!

Limoncello Iced Latte

Reproduced Courtesy of NESCAFE and Curated by Alie & Georgia
Serves 1

Alie & Georgia say: This playful cocktail brings that sweet tartness of limoncello together with coffee and trust us: your Sunday brunches just went next-level delicious.

Limoncello Iced Latte
 
Author: 
Recipe type: Cocktail
Prep time: 
Total time: 
Ingredients
  • 1 oz Grand Marnier
  • 1 oz Villa Massa Limoncello
  • 2-1/2 oz coffee
  • Splash of cream
  • Whipped cream
Instructions
  1. Pour Limoncello and Grand Marnier into glass coffee cup or mug, over ice.
  2. Top with coffee and cream, stir well.
  3. Garnish with whipped cream -- because you deserve it.

 

Gary’s Pumpkin Gingerbread Trifle

An optional serving method would be to place the layers in a punch bowl.

Gary's Pumpkin Gingerbread Trifle
 
Author: 
Recipe type: Dessert
Ingredients
  • 14 oz. Gingerbread mix
  • 1 pkg. Cook & Serve Vanilla Pudding Mix
  • 30 oz. Pumpkin Pie filling
  • ½ c. brown sugar
  • ⅓ tsp. cinnamon, ground
  • ½ c. Ginger snaps, crushed
  • 12 oz. whipped cream
Instructions
  1. Bake the two gingerbread mixes according to the directions on the package.
  2. Prepare the pudding according to the package directions & set aside to cool. When fully cooled stir in the pumpkin pie filling, brown sugar, & cinnamon into the pudding.
  3. Pour ½ of the pudding mixture over one gingerbread & add a layer of whipped topping. Repeat with the remaining gingerbread & pudding mixture with the whipped cream.
  4. Sprinkle the top with crushed ginger snaps if desired & refrigerate overnight.

Photo courtesy of Gingerbread Couple by sweetopia*.

Pumpkin Pie Pudding

Submitted by Trish
Servings 6-8

Ingredients

15 oz. Solid-Pack Pumpkin 12 oz. evaporated milk
¾ c. sugar ½ c. biscuit/baking mix
2 eggs, beaten 2 tbsp butter or margarine, melted
1½ tsp Pumpkin Pie Spice 2 tsp vanilla extract
whipped cream

Directions

  1. In a large bowl, combine all ingredients except whipped topping. 
  2. Transfer to a slow cooker coated with nonstick cooking spray. 
  3. Cover & cook on low for 6-7 hours or until a thermometer reads 160°F. 
  4. Serve in bowls with whipped topping, if desired.

Better than Sex Cake

Submitted by Meggie

Ingredients

1 Chocolate cake mix Chocolate syrup
Whipped Cream Reese’s Peanut Butter Cups

Directions

  1. Make cake mix according to directions. 
  2. Bake according to directions. 
  3. While hot poke holes in top & then pour syrup on top. 
  4. When cool cover with whip cream & crushed peanut butter cups.