Jello Shots

Store the alcohol that you will be using in the jello shot in the freezer to get cold

SoCo and Lime

Lime Jello

Boiling Water (use the amount listed on the directions on the box)

Southern Comfort (Substitute the cold water for the same amount of cold liquor)

Disposable souffle cups or disposable shot glasses

Mix together jello mix and boiling water as directed on the box.  Add in the Southern comfort and mix. Immediately pour into souffle cups and and then refrigerate for at least 3 hours. 

Variations:

Margarita Jello Shots:

Lime Jello

1 cup boiling water

2/3 cup Tequila

1/3 cup Triple Sec (it will freeze so do not leave in the freezer for more than 3 hours)

Prepare same as directed above

Amaretto and Orange

Orange Jello

Amaretto

Note:  The cheaper the liquor the better, the taste doesn’t change if you use top shelf liquor

Trifle

Strawberry Trifle

           

Dessert

 

1 pkg. yellow cake mix prepared by directions or purchased pound cake     

1 pkg. (16 oz.) frozen strawberry halves, thawed 

1 can (18 oz.) vanilla pudding or 2 cups prepared pudding           

2 cups Cool Whip   

slivered almonds (opt.)             

Use Fresh fruit in season.  Excellent made with peaches.

  

Bake cake in 9×13 pan, as directed on pkg.  Cool.  Cut cake crosswise in half.    Use only 1/2.  Cut into 8 pieces: split each piece horizontally.  Arrange half the pieces in 2 qt. glass serving bowl, cutting pieces to fit bowl.  Pour half the strawberries w/ syrup over cake; spread with 1 cup of the pudding & thin layer of cool whip.  Repeat w/ remaining cake pieces, strawberries and pudding. Top with whipped cream, garnish with a few pieces of the  fruit and slivered almonds if desired.  Chill at least 4 hours.  More is better.

 

Mom

Chocolate Trifle

Use chocolate cake and chocolate pudding in place of vailla.  Use crumbled candy peices instead of stawberries.  My favorites are heath bars and peanut butter cups.

Cheddar Cheese Biscuits

Cheddar Cheese Biscuits           

Bread  

2 c. unbleached all purpose flour    

1 Tbsp. baking powder           

1 Tbsp sugar   

1 tsp salt          

1/2 c. (1 stick) chilled unsalted butter, cut into pieces  

1 c. (packed) coarsely grated extra-sharp cheddar cheese (about 4 oz.)    

2/3 c. (or more) cold whole milk       

                                               

 

Preheat oven to 450.  Whisk all purpose flour, baking powder, sugar and salt in medium bowl to blend.  Add chilled butter & rub in with fingertips until pea-size pieces form.  Add cheddar cheese and rub with fingertips to crumble mixture slightly.  Add milk, tossing mixture with fork until dough begins to come together & adding more milk by tablespoons if mixture is dry (do not over mix).  Gather dough together.  Turn dough out onto floured surface.  Pat into 1/2 inch thick round.  Cut into 1-inch rounds.  Gather scraps, reshape and cut out additional rounds.  Transfer biscuits to un-greased baking sheet, spacing 1 inch apart.  Bake until golden brown, about 15 min.  Cool slightly. Serve warm or at room temperature.                

17 rolls

 Meredith & WCU catering