Cream butter; add sugar gradually and cream until fluffy.
Add vanilla, flour, soda and oats.
Mix thoroughly.
Chill dough in refrigerator 1/2 hour.
Shape into rolls 1 1/2-inches in diameter. Coat each roll in chocolate shot.
Slice 3/8-inch thick and place on ungreased baking sheet, leaving space between slices.
Bake at 325\u00b0 for 25 to 30 minutes.
Yield:
3 dozen.
Cream butter, add sugar gradually and cream until fluffy.
Add vanilla, flour sifted with soda and rolled oats.
Mix thoroughly. Chill dough in refrigerator for about one-half hour.
Shape into rolls 1 1/2 inches in diameter.
Coat each roll of dough with chocolate shot.
Slice about 3/8-inch thick and place on ungreased baking sheet.
Bake in a slow oven (325\u00b0) for 25 to 30 minutes.
Cut a shallow cross shape in the top of each tomato, put them in a large bowl and add the garlic (as much or as little as you like), a little salt, Tabasco (optional) and above all vodka.
Allow the tomatoes to soak up the vodka, stirring occasionally; Let them soak overnight and after 24 hours they can be put in the refrigerator.
Once you are at the party pour into the large oversized martini glass and serve with a shot glass of Lemon Pepper for dipping and a shot glass with toothpicks.
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Line the bottom of 12 shot glasses with miniature chocolate chips.
Whip cream cheese and sugar together in a bowl with an electric hand mixer on medium speed.
Layer cream cheese into the shot glasses, alternating with layers of chocolate chips. Garnish with milk chocolate candy kisses.
Place chocolate and caramel on to a plate swirl them together.
Dip the rim of the glass into chocolate and caramel topping.
Layer each of these into a shot glass in the order given.
The secret is to pour slowly, barely dribble the liqueurs into your glass.
Start with your first liqueur and pour it into your glass, now take your spoon and place the tip of the spoon very close to your first liqueur, now carefully and slowly pour in your second liqueur over the BACK of the spoon and into the glass topping with cream.
sugar, ice cream, and baking chocolate until smooth. Whisk in the
keep schnapps in a freezer till chilled
pour into a shot glass
squeeze chocolate syrup ( your desired chocolatey taste ) into mouth
toss shot into mouth
swish around or just swallow
now enjoy that aftertaste of delicious peppermint pattys.
Fill a shot glass half-full with Irish cream. Pour in chocolate liqueur to three-fourths full. Top with creme de menthe.
add all ingredients to a shaker filled with ice.
shake and strain into shot glass.
garnish with marischino cherry and SHOOT!
Combine boiling water and gelatin together in a bowl; stir until dissolved. Mix white rum, creme de cacao, and vodka together in a bowl. Pour alcohol mixture into gelatin mixture.
Place 1 maraschino cherry into each shot glass; fill with gelatin mixture. Chill in the refrigerator until set, 8 hours to overnight. Remove from refrigerator; top with whipped cream and chocolate syrup.
Pour all ingredients over ice and strain into a shot glass.
Combine softened cream cheese, egg, sugar and salt; mix well. Blend in chocolate chips; set aside.
Sift together flour, sugar, cocoa, soda and salt.
Stir in water, oil and vanilla.
Line miniature cupcake pans with paper liners.
Fill each cup 1/3 full with cocoa mixture; top with 1 teaspoon cheese mixture.
Sprinkle with ground nuts or chocolate shot, if desired.
Bake at 350\u00b0 for 20 minutes.
Cream butter and sugar until fluffy.
Add vanilla.
Add flour mixing thoroughly.
Blend in rolled oats.
Dough will be stiff.
Shape into rolls 1 1/2 inches in diameter.
Roll in chocolate shot.
Slice 1/4 inch thick (a cheese slicer works well).
Place on ungreased cookie sheet.
Bake 325 degrees for 25-30 minutes.
Mix together well shortening, sugar and vanilla.
Mix in thoroughly flour, salt and oats.
Divide dough in half.
Shape each half into a roll 1 1/2 inches in diameter.
Coat each roll with chocolate shot.
Wrap in wax paper.
Chill at least one hour.
or the filling, microwave chocolate in glass bowl in short bursts, 15
Blend butter, sugar, and vanilla until light and fluffy.
Add salt and flour; mix well.
Stir in oats and nuts.
Form into 1-inch balls.
Place on unbuttered cookie sheet.
Bake in 400\u00b0 oven 10-12 minutes.
Remove from cookie sheer and roll in additional confectioners sugar, colored sprinkles, chocolate shot, silver drops, or chopped nuts.
Place on racks to cool.
Makes about 8 dozen snowballs.
double boiler, combine the chocolate, butter, coffee, and rum. Set
In a microwave, melt chocolate and butter; stir until smooth.
Prepare cake per box instructions.
Crumble cake into bottom of large glass bowl (punch bowl will work), then layer mousse, Cool Whip and crumbled candy bars.
Repeat layers and chill.