Submitted by Trisha Lyn Fawver
Serves 1 Trisha 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
Trisha Lyn Fawver
2 mins 2 parts Bailey's Irish Cream Liqueur 1 part Half & Half 1 Peppermint Stick Ice Whipped Cream (optional) Add ice to an old fashioned glass (you can skip this step if both your beverages are already cold) Add 2 parts Irish Cream Liqueur to the glass Add 1 part half & half Stir with the peppermint stick or candy cane and leave for 2-3 minutes for the candy to dissolve a bit. Stir again. Top with a dollop of whipped cream (optional) & enjoy!
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
Alie & Georgia
5 mins 1 oz Grand Marnier 1 oz Villa Massa Limoncello 2-1/2 oz coffee Splash of cream Whipped cream Pour Limoncello and Grand Marnier into glass coffee cup or mug, over ice. Top with coffee and cream, stir well. Garnish with whipped cream -- because you deserve it.
An optional serving method would be to place the layers in a punch bowl.
Gary's Pumpkin Gingerbread Trifle
Gary Floyd 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 Bake the two gingerbread mixes according to the directions on the package. 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. 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. Sprinkle the top with crushed ginger snaps if desired & refrigerate overnight.
Photo courtesy of
Gingerbread Couple by sweetopia*
Posted in Dessert, Pastries |
Tagged brown sugar, cinnamon, Gary Floyd, Gary's Pumpkin Gingerbread Trifle, ginger snaps, gingerbread mix, pumpkin, pumpkin pie filling, vanilla pudding mix, whipped cream |
Submitted by Trish
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
In a large bowl, combine all ingredients except whipped topping.
Transfer to a slow cooker coated with nonstick cooking spray.
Cover & cook on low for 6-7 hours or until a thermometer reads 160°F.
Serve in bowls with whipped topping, if desired.
Posted in Confections, Dessert |
Tagged baking mix, butter, eggs, evaporated milk, margarine, pumpkin, Pumpkin Pie Pudding, pumpkin pie spice, sugar, Trish, vanilla extract, whipped cream |