Thanksgiving Cider
Ingredients:
- 1 part pumpkin pie vodka
- 3 parts apple cider
- Splash of club soda
- Lemon wedge for garnish
- Build the ingredients in the order listed inside an ice-filled highball glass.
- Garnish with a lemon wedge.
S'more Cupcakes
Preheat oven to 400 degrees.
2 cups of freshly ground graham crumbs
3/4 cups of melted butter
1/3 cups sugar
2 cups semi-sweet chocolate chips
3 cups of mini marshmellows
Combine 2 cups of freshly ground graham cracker crumbs, 3/4 cups of melted butter and 1/3 cups sugar in a large bowl.
In a separate bowl, combine 2 cups of semi-sweet chocolate chips and 3 cups of mini marshmallows. Set aside.
Drop a generous amount of the crumb mixture in to the bottom of a prepared and greased muffin tin. Bake at 400 degrees for 10 minutes.
Remove from oven and fill each tin with the marshmallows and chocolate chips.
Sprinkle tops with remaining crumb mixture.
Bake at 400 degrees for 10 additional minutes.
Cool completely before removing from muffin tin.
Preheat oven to 400 degrees.
2 cups of freshly ground graham crumbs
3/4 cups of melted butter
1/3 cups sugar
2 cups semi-sweet chocolate chips
3 cups of mini marshmellows
Combine 2 cups of freshly ground graham cracker crumbs, 3/4 cups of melted butter and 1/3 cups sugar in a large bowl.
In a separate bowl, combine 2 cups of semi-sweet chocolate chips and 3 cups of mini marshmallows. Set aside.
Drop a generous amount of the crumb mixture in to the bottom of a prepared and greased muffin tin. Bake at 400 degrees for 10 minutes.
Remove from oven and fill each tin with the marshmallows and chocolate chips.
Sprinkle tops with remaining crumb mixture.
Bake at 400 degrees for 10 additional minutes.
Cool completely before removing from muffin tin.
Cauliflower Tots
Directions:
Cook the cauliflower florets by steaming a little over 2 cups raw cauliflower florets in a little water, covered, for for 4 to 5 minutes or until tender but not mushy. Drain well and dry on paper towel. Then finely chop, mimicking the texture of potatoes in tater tots.
Preheat oven to 400°F. Fill the cups of a mini muffin tray with paper liners.
In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
Fill each muffin section to the top, pushing down on the filling with your spoon so it's nice and compacted (so they don't fall apart).
Bake for 16-18 minutes, or until the tops are golden.
- 2 cauliflower florets
- 1 large egg
- 1 large egg white
- 1/2 cup onion, minced
- 3 tbsp minced fresh parsley
- 1/2 cup reduced fat sharp cheddar cheese, grated
- 1/2 cup seasoned breadcrumbs
- salt and pepper to taste
- mini muffin pan liners
Directions:
Cook the cauliflower florets by steaming a little over 2 cups raw cauliflower florets in a little water, covered, for for 4 to 5 minutes or until tender but not mushy. Drain well and dry on paper towel. Then finely chop, mimicking the texture of potatoes in tater tots.
Preheat oven to 400°F. Fill the cups of a mini muffin tray with paper liners.
In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
Fill each muffin section to the top, pushing down on the filling with your spoon so it's nice and compacted (so they don't fall apart).
Bake for 16-18 minutes, or until the tops are golden.