auce or mix a (sand) witches brew of different sauces with their
Place sherbet in a microwave-safe bowl; heat in microwave until slightly melted, about 10 seconds.
Stir lemon-lime beverage, about 1/2 cup at a time, into sherbet until punch is the texture of a milkshake. Pour punch into a large punch bowl. Slowly stir the remaining lemon-lime beverage into punch.
Mix all ingredients together in a saucepan; heat over low heat until ready to serve.
Remove cinnamon sticks.
Ladle brew into serving cups.
For the witches fingers, preheat the oven to
br>You can quadruple this recipe and make as many as
rubber band so the brew can breathe but still be
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
o overnight.
Combine cold brew and remaining 2 tablespoons sugar
ce cubes, top with cold brew, leaving about 2 inches for
Pour sweetened condensed milk and half-and-half into small measuring cup or pitcher. Add cardamom and cinnamon. Whisk until smooth and blended.
Place ice cubes in mugs. Pour 4 ounces cold brew concentrate into each mug. Pour half of spice mixture into each glass slowly over the back of a spoon.
Add crystallized ginger, cardamom and cinnamon to the softened ice cream.
Stir quickly to mix ingredients together.
Place bowl in freezer until ice cream is firm enough to scoop, at least 1 1/2 hours. If storing longer( up to 1 week, cover with airtight lid).
Scoop the ice cream equally into 4 glasses. Slowly fill glasses (16 oz. each) with cold ginger brew. It will take approximately 2 bottles. Enjoy!
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
econd layer and ice with Easy Chocolate Icing, recipe # 424521.
Mix all of the ingredients.
Marinate in the refrigerator for 24 hours.
Transfer to a fondue pot and serve bubbling.
Recipe will feed several.
cups Bird's Eye Recipe Ready Stew Blend frozen vegetables
Bring sugar, evaporated milk, cocoa and margarine to a boil in a saucepan.
Boil for 1 1/2 to 2 minutes.
Do not stir.
Remove from heat.
Add peanut butter, vanilla and oats.
Drop by small spoonfuls onto a greased pan or waxed paper.
Let cool and enjoy! (Easy no-bake recipe.)
Combine water, bouillon cubes, carrots, potatoes, celery, onions, parsley, salt and pepper in large pot.
Cook over medium heat for 40 minutes; add milk and butter and cook another 30 minutes.
Serves 6.
This is a very easy and economical recipe. Serve with homemade bread.
Prepare brownie mix according to recipe.
Spread in 9 x 13-inch pan.
Line bottom of an 8-inch square baking dish with wax paper; set aside.
Combine first 6 ingredients in a 2-quart casserole. Stir gently.
Add butter; microwave, uncovered, on High for 2 to 3 minutes.
Stir.
Stir in pecans.
Pour in prepared dish. Refrigerate until firm.
Yield:
16.
Double recipe for full bowl of fudge.
Heat oven to 350\u00b0.
Heat shortening and chocolate in 2-quart saucepan over low heat, stirring constantly until melted.
Remove from heat.
Stir in sugar, vanilla and eggs.
Stir in remaining ingredients except frosting.
Spread in a greased square pan (8 x 8 x 2-inch).
Bake until brownies begin to pull away from sides of pan (30 to 35 minutes).
Cool slightly.
Frost with Easy Chocolate Frosting.
Cut into about 2-inch squares.
Yields 16 brownies.