vampiros mexicanos (mexican vampires)

Ingredients

• Servings: 1
• ice cubes, or as needed
• 1 1/2 fluid ounces silver tequila (100% agave)
• 3 ounces sangrita (mexican-style mix with orange and lime)
• 1 1/2 ounces citrus-flavored soda (such as squirt®)
• 1/2 lime, juiced
• 1 pinch mexican-style chili powder with lime (such as tajin® fruit seasoning)

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• fill a glass with ice cubes; pour in tequila, sangrita, citrus soda, lime juice, and fruit seasoning powder. stir to mix well.

apple caramel ice cream

Ingredients

• Servings: 16
• 2 cups heavy whipping cream
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup applesauce
• 1/4 cup caramel sauce
• 3 tablespoons salted butter, melted
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt

Recipe

Preparation Time: 15 mins Ready Time: 6 hrs 15 mins


• beat cream in a large bowl until stiff peaks appear. lift your beater or whisk straight up: cream should form a sharp peaks. whisk in sweetened condensed milk, applesauce, caramel sauce, butter, vanilla extract, and salt until well combined.
• pour cream mixture into a large container and cover. freeze until solid, about 6 hours.

roast turkey with tasty chestnut stuffing

Ingredients

• Servings: 16
• 2 pounds chestnuts
• 2 cups butter
• 2 cups minced onion
• 2 cups minced celery
• 10 cups dried bread crumbs
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1 teaspoon dried savory
• 1 teaspoon dried rosemary
• 12 pounds whole turkey, neck and giblets removed
• salt and freshly ground black pepper to taste

Recipe

Preparation Time: 45 mins Cook Time: 4 hrs 30 mins

Ready Time: 5 hrs 30 mins


• with a sharp knife cut a cross on the flat side of each chestnut. simmer, covered with water, in a saucepan for 5 minutes. drain. while hot, remove the shells and inner brown skins. cover with fresh water. boil for 20 to 30 minutes until tender. drain. chop coarsely.
• to prepare the stuffing, melt the butter in a medium saucepan over medium heat. stir in onions and celery, and cook until tender. thoroughly mix in bread crumbs and chestnuts. season with thyme, marjoram, savory, and rosemary.
• preheat oven to 350 degrees f (175 degrees c).
• wash turkey with cold water, and pat dry. rub salt and pepper into body cavities. loosely spoon stuffing into body cavities. close skin with skewers or kitchen twine, and tie drumsticks together. place turkey on a rack in a medium roasting pan.
• roast turkey 3 1/2 to 4 1/2 hours in the preheated oven, until internal temperature of thigh reaches 180 degrees f (80 degrees c) and stuffing reaches 165 degrees f (75 degrees c). a foil tent may be placed over the turkey during the last half of roasting time to avoid over browning. remove from oven, place on platter, and allow the turkey to stand for 20 minutes before carving.

Easy Whiskey Slush

Ingredients

• Servings: 15
• 1 (46 fluid ounce) can pineapple juice
• 1 (750 milliliter) bottle whiskey
• 1 (10 ounce) jar maraschino cherries with juice
• 1 (2 liter) bottle lemon-lime soda

Recipe

Preparation Time: 10 mins Ready Time: 8 hrs 10 mins


• stir pineapple juice, whiskey, and maraschino cherries with their juice in a large freezer-safe container with a lid. cover container tightly and freeze slush overnight.
• scoop the whiskey slush into old-fashioned glasses, making sure each glass contains a cherry or two. top with lemon-lime soda.

passover chocolate walnut cookies

Ingredients

• Servings: 4
• 8 ounces bittersweet chocolate
• 2 tablespoons margarine
• 1 1/2 tablespoons potato starch
• 1/4 teaspoon baking powder
• 2 eggs
• 2/3 cup white sugar
• 1 teaspoon vanilla extract
• 1 2/3 cups chocolate chips
• 2 cups chopped walnuts

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• grease baking sheets.
• melt bittersweet chocolate and margarine together in the top of a double boiler over barely simmering water, stirring frequently and scraping down the sides with a rubber spatula, about 5 minutes. remove from heat and cool.
• combine potato starch and baking powder in a bowl.
• beat eggs, sugar, and vanilla extract together in a separate large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes.
• fold the cooled chocolate mixture, potato starch mixture, chocolate chips, and walnuts into egg mixture until just combined.
• drop spoonfuls of batter the prepared baking sheet.
• bake cookies in the preheated oven for 4 minutes, turn baking sheets the opposite way in the oven, and bake until cookies are crisp on the edges, about 6 more minutes.
• let cookies cool on sheets for about 5 minutes; transfer to wire racks to finish cooling.

Scalloped Pineapple

Ingredients

• Servings: 12
• 3 eggs, whites and yolks separated
• 1 1/2 cups white sugar
• 1/2 cup butter
• 1/2 cup milk
• 1 (15 ounce) can crushed pineapple, drained
• 3 cups cubed bread

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat an oven to 350 degrees f (175 degrees c).
• beat egg whites until foamy in a large glass or metal mixing bowl until stiff peaks form. lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
• beat the egg yolks, sugar, butter, and milk together in a large bowl. stir in the pineapple and bread. lightly fold egg whites into the pineapple mixture, then spread the mixture into a large baking dish.
• bake in the preheated oven until golden brown, 35 to 45 minutes.

Pink Brain Shooter

Ingredients

• Servings: 1
• 1 brain-shaped gelatin mold
• 4 (3 ounce) packages peach flavored jell-o® mix
• 3 cups boiling water
• 1 (12 fluid ounce) can evaporated milk
• 1 1/2 cups peach schnapps
• 4 drops blue food coloring
• 2 drops red food coloring
• 2 teaspoons water

Recipe

Preparation Time: 20 mins Ready Time: 5 hrs 20 mins


• lightly oil a brain-shaped gelatin mold.
• stir the peach gelatin mix with boiling water in a bowl to dissolve the gelatin. allow to cool to room temperature, about 20 minutes. mix in the evaporated milk and peach schnapps; pour into the prepared mold. refrigerate until set, 4 to 6 hours.
• to decorate, dip the mold in very warm water (don't let the water enter the top of the mold) to loosen; invert the mold on a serving platter and lift to leave the brain in place. mix blue and red food coloring in a small bowl with 2 teaspoons of water. use a small clean paintbrush to paint the coloring into the grooves of the brain. return the brain to the refrigerator until the food coloring sets. serve cold.