ombine the flour, Cajun Spice Mix Recipe, paprika, cayenne, and salt in
Beat together sugar, milk, melted butter and egg.
Stir into Mix just until moisted.
Fold in fruit and/or nuts.
Fill greased muffin cups and bake at 425 for 20 minutes.
Stir liquid into Mix just until moistened.
Knead a few times on floured board.
Roll or pat out to 1/2 inch thickness and cut into biscuits.
Bake at 450 for 7-10 min, until golden on bottom.
Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
While cupcakes are baking, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.
In a large bowl, mix 6 teaspoons House of Blues seasoning with ground beef (1 teaspoon per 8 ounces of beef). Form ground beef into six 8-ounce patties. Grill burger to desired temperature. Toast roll. Top with lettuce, tomato, and onion and cheese.
Servings: 6.
Pour boiling water into a mug and steep tea bag, about 2 minutes. Remove tea bag; add milk, hot cocoa mix, and sugar. Stir until well-blended, about 20 seconds.
egins to melt.
Mix pineapple juice and sangria. When the sugar
Spiced Simple Syrup: Place all of the ingredients in a medium saucepot, stir.
Place on high heat, bring to a boil. Reduce heat, and simmer 5 minutes.
Remove from heat, allow to cool completely.
Pour syrup through a strainer to remove spices.
Pour syrup into a jar with lid and store refrigerated. Shake before using.
Sangria: Combine wine, 3/4 cup spiced simple syrup, sparkling water, orange juice, and fruit slices. Stir briskly.
Serve over ice in large red wine glasses.
Put ice in bottom of punch bowl.
Pour wine, Coca-Cola, and Collins mix over ice.
Last, add sugar and stir.
Float fruit slices on Sangria for decoration.
If you want to add a kick to your Sangria, add 1 cup brandy.
Summer Sangria.
In a large chilled pitcher, combine the sugar, orange liqueur, brandy and white wine.
Cover and refrigerate for 2 1/2 hours.
When ready to serve slowly stir in club soda to taste.
Add all the fruit and ice cubes and ENJOY.
Classic Sangria.
In a large chilled pitcher, combine the red wine, orange and lemon slices, triple sec and brandy with 1 tbsp of sugar.
Cover and refrigerate for 1 1/2 hours.
Before serving add club soda and ice, taste and adjust sugar or soda as preferred.
his time, mix together the pineapple juice and sangria. When the sugar
For the syrup, combine sugar and water in a saucepan. Boil and cook until sugar completely dissolves. Add lime and lemon. Let cool. Chill for 1 hour and remove fruit. Keep refrigerated for up to 1 month.
Mix together all ingredients in a pitcher, cover, and refrigerate for 4-24 hours.
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
An hour before serving:
Pour the wine into a large container (a large cooking pot will do).
Add sugar until the wine tastes as sweet as you desire.
Add the vodka, brandy, and orange juice, stirring well.
Add the sliced fruit and stir to mix.
Just before serving:
Add the Seven-Up, stirring gently.
Add ice cubes to chill.
For Raspberry Shrub. Mix raspberries, honey and water and bring to boiling. Reduce heat and simmer for 15 minutes. Pour mixture through a fine mesh strainer into a medium bowl, reserving the juice. Add apple cider vinegar and stir to combine. Cool.
For Sangria, mix wine, fruit, juice and cooled raspberry shrub in a pitcher. Pour in the sparkling water or soda. Chill at least 30 minutes or up to 2 hours.
Combine sugar, rum, orange liqueur, fruits and cinnamon sticks in a large pitcher. Cover with 1 bottle of the Rioja wine and chill sangria for several hours.
To serve, spoon fruits into glasses. Pour in the sangria and top off with a splash of soda water.
Combine sugar, Calvados, lime, lemon, peaches and apples in a large pitcher.
Cover with 1 bottle of Rioja wine and chill sangria several hours.
To serve, spoon fruits into glasses or goblets, adding a few fresh raspberries in each glass, pour wine over top of the fruit. Top glasses of sangria off with a splash of soda water and serve.
Mix at room temperature egg yolks, sugar, milk, vanilla extract in big pot and simmer over low flame to melt sugar, mixing continuously.
Add Coco Lopez and continue to mix for about 15 minutes on low flame.
Add Rum and cinnamon sticks with water.
Mix everything on low flame for about 20 minutes.
Let cool and serve.
** Use whisk for a smoother consistency ** if desired.
Preheat oven to 350\u00b0.
Mix all ingredients.
Bake in greased and floured Bundt or tube pan for 45 to 55 minutes.
seperate bowl, combine cake mix with softened butter and 2