Category: Recipes

Glitzy’s Artichoke Hearts

  • 4 Eggs
  • 2 Packages of Birdseye C&W Artichoke Hearts OR (Trader Joe’s has them in a bag in the frozen dept.You get more and they’re cheaper) 
  • Progresso Italian Bread Crumbs
  • Olive Oil
Fried artichoke hearts
Fried artichoke hearts

Make sure you thaw the artichokes completely before using in oil! (you can microwave them on low for 50 seconds, keep checking them!Break the eggs into a large bowl and add bread crumbs, stir until it’s like a paste.

Fried artichoke hearts

If the mixture gets too thick, add water to thin out the batter.

Fried artichoke hearts

Add olive oil (about 1/2 cup) to a pan that has high sides, since these splatter it will help to make less of a mess.

Fried artichoke hearts

Add some of the artichoke hearts and cover with batter.

Fried artichoke hearts

Place in your pan and fry until golden brown on each side. (Sometimes I lay the bigger ones on the sides for an even fry)

Fried artichoke hearts

Place cooked artichokes on absorbent paper towels. While they are still hot, salt them so it will stick. I use Sea Salt now, much better!

Fried artichoke hearts

One of my tricks is to use the paper towels to soak up the excess oil from pans. A great trick and you don’t need a oil dripping can around the kitchen. Just soak it and throw it away!

Enjoy these yummy artichokes with a glass of WINE!

Carrot Salad


  • 1/3 cup golden raisins
  • 1 pound carrots
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/3 cup diced fresh pineapple


Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.

Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.

For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.

Halibut in Parchment



  • 1 large russet potato, scrubbed and sliced 1/8-inch thick
  • 1 clove garlic, finely chopped
  • 2 ounces of baby spinach, well washed
  • 2 medium shallots, thinly sliced
  • 1 lemon, thinly sliced
  • 2 6-ounce halibut fillets, about 1 1/2 inches thick
  • Coarse salt and freshly ground pepper




  1. Preheat oven to 400 degrees. Using two 12-by-17-inch sheets parchment paper, fold each sheet in half crosswise.

  2. Place 1 sheet of parchment flat on a work surface. Place half of the potatoes, garlic, spinach, shallots, and 2 lemon slices on one side of the crease; season with salt and pepper. Place halibut on top of lemon slices, and season with salt and pepper. Fold parchment over ingredients. Make small overlapping folds along the edge to seal.

  3. Place packets on a baking sheet. Bake until packets have puffed, and fish is cooked through, about 18 minutes. Transfer packets to individual plates. Serve immediately, opening packets at the table. Garnish with any remaining lemon slices.

No Meat Chili (delicious)


1 Tbsp. Olive Oil
1 small onion
1 clove garlic ( to taste)
1 Can Organic Diced Tomatoes with Green Chile
1 Can Organic Kidney Beans
1 Can Organic Northern White Beans
1 Can Organic Pinto Beans
1/2 Tsp. Chili Powder
1 Juice of Lime
Salt & Pepper (to taste)
Cilantro (to taste)
Tabasco Sauce (to taste)
Gluten free corn chips



Chop onions & garlic with the olive oil until translucent. Add chili powder, salt & pepper. Add the diced tomatoes and let simmer for a couple of minutes. Add the beans, simmer for a few minutes. Juice 1 lime, cut the cilantro and add that. Let simmer a few minutes. Add a couple of splashes of Tabasco sauce. Let this cook for a couple of hours.

For toppings:

Guacamole (Avocado & lime, salt & pepper to taste)
Shred sharp cheddar cheese
Shred romaine lettuce
Gluten free corn chips


Mermaid Water


  • 2 Parts Captain Morgan Spiced Rum
  • 1 Splash Malibu Coconut Rum
  • 2 Parts Pineapple Juice
  • 1 Splash Blue Curacao
  • 1 Squeeze of Lime Juice

Mermaid water



Walnut Honey Bran Muffins


  • 1/2 cup (4 oz./125 g.) unsalted butter, at room temperature, plus more for the muffin cups
  • 1 cup (12 oz./375 g.) honey
  • 1 1/2 cups (6 oz./185 g.) toasted and chopped walnuts
  • 1 cup (5 oz./155 g.) wheat bran
  • 2/3 cup (4 oz./125 g.) raisins
  • 1 cup (8 fl. oz./250 ml.) boiling water
  • 1 1/4 cups (6 1/2 oz./200 g.) unbleached all-purpose flour
  • 1 cup (5 oz./155 g.) whole-wheat flour
  • 2 tsp. baking soda
  • 1 3/4 tsp. kosher salt
  • 3/4 cup (6 oz./185 g.) sugar
  • 2 large eggs
  • 1 3/4 cups (14 fl. oz./430 ml.) buttermilk


  1. Preheat the oven to 400ºF (200ºC). Brush 24 standard muffin cups generously with butter. Spoon 1/2 teaspoon of the honey onto the bottom of each muffin cup. Place 1 tablespoon walnuts on top of the honey in each muffin cup.
  2. In a heatproof bowl, combine the bran and raisins. Pour in the boiling water and mix well. In another bowl, whisk together both flours, the baking soda, and the salt. In a third bowl, using a handheld mixer on medium speed, beat together the butter and sugar until light and fluffy. Add the remaining 3/4 cup (9 oz./280 g.) honey and then the eggs, beating well after each addition. Mix in the bran mixture on low speed. Mix in half of the buttermilk, then the flour mixture. Add the remaining buttermilk, mixing just until combined.
  3. Spoon the batter into the prepared muffin cups, dividing it evenly and filling each cup about three-fourths full. Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
  4. Remove from the oven and let cool slightly in the pan. Run a small, sharp knife around the inside edge of each cup to loosen the muffins sides. Invert a rimmed baking sheet over one of the muffin tins, invert together, and lift off the muffin tin. Repeat with the second muffin tin and serve. Makes 24 muffins.

Valentine’s Day Dinner Idea’s

Just some idea’s for Valentine’s Day!

How cute are these?

Heart-Shaped Wholewheat Pizza with Fig Butter, Chicken Sausage, Goat Cheese, and Arugula

Heart-Shaped Wholewheat Pizza with Heart-Shaped Pepperoni

Heart-Shaped Breadsticks

Gorgeous Salad with Heart-Shaped Cucumbers and Red Cranberry Dressing

Heart-Shaped Cheese and Crackers

Heart-Shaped Pitta with Hummus Dip

Heart-Shaped Cucumber Cream Cheese Bites

Heart-Shaped Strawberry Shortcakes

Broccoli Cheese Soup


  • 2 cups chicken stock
  • 1 small chopped potato (optional)
  • 1 stalk celery, thinly sliced


  1. Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
  2. Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses it’s granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
  3. Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery, potatoes; simmer until vegetables are tender, about 20 minutes.
  4. Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

Serve with warm crusty bread

Yummy Cauliflower Recipe

You will LOVE this recipe. Let me know what you think after you make it!



  • 1 large cauliflower
  • Olive oil
  • Salt



  • ? cup blanched almonds
  • 6 to 10 anchovy fillets (optional)
  • 2 garlic cloves, peeled
  • 2 tablespoons unsalted butter, at room temperature
  • ½ cup extra-virgin olive oil, plus extra for basting
  • 2 teaspoons wine vinegar (white or red), more to taste
  • ½ cup coarsely chopped parsley, mint, tarragon, cilantro or a combination
  • ½ to 1 teaspoon red pepper flakes(optional)
  • Salt and ground black pepper


  1. Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.
  2. Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.
  3. Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.
  4. Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.
  5. Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.
  6. Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels.
  7. In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.
  8. When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)
  9. Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.

Chicken Orzo Soup


  • 1 carton (32 oz) Progresso® chicken broth (4 cups)
  • 1 lb boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 cup sliced carrots
  • 1/2 cup chopped celery
  • 3/4 cup uncooked orzo or a small pasta (4 1/2 oz)
  • 2 cups water
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste


  1. In 3-quart saucepan, heat broth and chicken to boiling; reduce heat. Simmer uncovered about 10 minutes until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to cutting board. Skim fat from broth, if necessary. 
  2. Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion, carrots and celery in oil, stirring occasionally, until tender. 
  3. Add cooked vegetables, pasta and water to saucepan with broth. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes or until pasta is tender.
  4. Cut chicken into bite-size pieces. Add chicken and parsley to soup; heat until hot. Season with salt and pepper.


Combine the broth and the chicken in a Dutch oven and bring to a simmer.  Cook until the chicken breasts are cooked through.


Chop your carrots, celery and onions.


In a sauté pan, heat the olive oil and sauté the veggies until soft.


When the chicken is cooked through, remove it to a cutting board.  Add the vegetables to the broth. Pour in the orzo.


Then add in the water. Allow the soup to cook until the orzo is tender.


Chop the chicken into bite-sized pieces, and when the orzo is tender, add the chicken back into the soup. Stir in the parsley and season with salt and pepper.


Chicken Orzo Soup

Velveeta Cheese Bites


egg, beaten

1/4 tsp. black pepper

125 g (1/2 of 250-g pkg.) Velveeta Process Cheese Product, cut into 24 cubes

1 pouch Shake’N Bake Extra Crispy Original Coating Mix

1/2 cup salsa



COOK potatoes in boiling water in large saucepan 15 to 20 min. or until tender; drain. Cool 10 min. Mash potatoes until smooth. Add onions, egg and pepper; mix just until blended.

HEAT oven to 400ºF. Roll potato mixture into 24 balls, using about 2 Tbsp. for each. Insert 1 Velveeta cube into centre of each ball, completely enclosing Velveeta cube with potato mixture. Place potato balls on baking sheet covered with coating mix; turn until evenly coated. Place on clean baking sheet.

BAKE 14 to 16 min. or until heated through. Serve with salsa.


 2 Tbsp. chopped chives for the green onion.

Chicken Lettuce Wraps



  • 3 tablespoons oil
  • 2 boneless skinless chicken breasts
  • 1 cup water chestnut
  • 2/3 cup mushroom
  • 3 tablespoons chopped onions
  • 1 teaspoon minced garlic
  • 4 -5 leaves iceberg lettuce

Special Sauce

  • 1/4 cup sugar
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon lemon juice
  • 1/8 teaspoon sesame oil
  • 1 tablespoon hot mustard
  • 2 teaspoons water
  • 1 -2 teaspoon garlic and red chile paste

Stir Fry Sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1/2 teaspoon rice wine vinegar


  1. Make the special sauce by dissolving the sugar in water in a small bowl.
  2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
  3. Mix well and refrigerate this sauce until you’re ready to serve.
  4. Combine the hot water with the hot mustard and set this aside as well.
  5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
  6. Bring oil to high heat in a wok or large frying pan.
  7. Saute chicken breasts for 4 to 5 minutes per side or done.
  8. Remove chicken from the pan and cool.
  9. Keep oil in the pan, keep hot.
  10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
  11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
  12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
  13. With the pan still on high heat, add another Tbsp of vegetable oil.
  14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
  15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce”cups”.
  16. Top with”Special Sauce”

Pork Carnitas








4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes

  • 1 1/2 tsp salt
  • 3/4 tsp pepper
  • 1 tsp ground cumin
  • 1 onion, peeled and halved
  • 2 bay leaves
  • 1 tsp dried oregano
  • 2 Tb fresh lime juice
  • 2 C water
  • 1 medium orange, juiced and keep the spent halves


1.  Adjust oven rack to lower middle position and heat to 300 degrees.  Combine all the ingredients in a large Dutch oven, including the spent orange halves and juice.  Bring the mixture to a simmer over medium-high heat, uncovered.  Once it simmers, cover pot and transfer it to the oven.  Cook until the meat falls apart when prodded with a fork, about 2 hours.

2.  Remove the pot from the oven and turn on the broiler.  Use a slotted spoon to remove the meat from the pan and place it on a large foil-lined jelly roll pan.  Remove and discard everything from the pot except for the cooking liquid.  Place pot over high heat on the stove and boil until thick and syrupy, about 20 minutes.  You should have about 1 C of liquid remaining when it is finished.

3.  While the liquid is reducing, use two forks to pull each cube of pork into three equal sized pieces.  Once the liquid has become a syrup, gently fold in the pieces of pork into the pot.  Try not to break up the pork any further.  Taste and add additional salt and pepper.

4.  Spread the pork back onto the foil lined pan and evenly spread the meat around so there is a single layer of meat.  Place the jelly roll pan on the lower middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 to 8 minutes.  Using a wide metal spatula, flip the pieces of meat and broil the other side until well browned and edges are slightly crisp, 5 to 8 minutes.

Serve immediately in a tortilla with all your favorite toppings.

Dutch Apple Pie Cookies






Crust (You can also use store-bought refrigerated pie crust)

  • 1 ¼ cups Unbleached All-Purpose Flour
  • ½ teaspoon salt
  • 4 tablespoon butter
  • 3 tablespoon Crisco (vegetable shortening)
  • 3 tablespoon ice cold water
  • Flour for dusting


  • 1 cup brown sugar
  • ¾ cup Unbleached All-Purpose Flour
  • ¾ cup oatmeal (quick or old-fashioned)
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup butter, cut into chunks
  • 1 1/2 cups canned apple pie filling* roughly chopped (I took a knife and cut the apples while still in the can.)
  • powdered sugar for garnish (optional)


1. Preheat oven to 375°F.

2. Prepare pie crust: In a medium bowl, mix flour and salt. Cut 4 T butter into flour until it looks like coarse meal, and then cut in Crisco until well blended. Add ice cold water and stir with fork. Then use your hands to gently work the dough into a ball.

3. Flour a square sheet of wax paper, place dough ball in the middle, flour the ball, and cover with another square sheet of wax paper. Roll dough out to a thickness of about 1/8”. Using a 2” round circle cutter, cut out as many circles as you can. Carefully place circles on a wax-paper-lined cookie sheet and place in the freezer until needed. Collect dough scraps and roll and cut more circles that you will add to the pan in the freezer.

4. Prepare topping: In a large bowl, mix all of the dry topping ingredients with a fork. Add butter chunks and mix with your fingers until all the butter is incorporated and it begins to form crumbles. Set aside ½ cup of this crumb mixture.

5. Stir chopped apple pie filling into remaining crumble mixture, just until mixed.

6. On a parchment-lined baking sheet, evenly place 12 of the frozen dough circles. Place a scant tablespoon of apple mixture onto the middle of each circle. With your finger, flatten the top of the apple mixture a little bit. Using a fork, place about ½ teaspoon of the reserved crumble mixture on top of each cookie.

7. Bake at 375°F for 14-15 minutes, or until bottoms are lightly browned. Remove from oven and then transfer cookies to a cooling rack to cool completely. Shake a little powdered sugar over cookies to make them look pretty.

Apple Pie “Filling”

4 medium granny smith apples, peeled, cored, and diced into 1/4 inch cubes
1 tsp lemon juice
3/4 cup white sugar
3 T cornstarch
1/2 tsp ground cinnamon
1 pinch nutmeg
1/8 tsp salt
1 cup apple juice (fresh apple cider is better)
1 cup water (you can use just 2 cups water, but the apple juice/cider is better)

Directions for Pie Filling
-In a large bowl, toss diced apple with lemon juice and set aside. Pour apple juice and water into a high-rimmed saute pan over medium heat. Combine sugar, cornstarch, cinnamon, salt, & nutmeg. Add to liquid in pan, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.

-Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 5-6 minutes. Cool for 30 minutes.

-ladle into plastic containers to refrigerate or freeze. Cool at room temperature no longer than 1 1/2 hours.

Makes about 3 dozen cookies. Recipe is easily doubled.


Gobble Turkey Cookies


Vanilla frosting
Crackers rounds of Oreo cookies
Candied corn
Chocolate kisses
Caramel candy


Spread some canned vanilla frosting on a round cracker. Place a chocolate kiss near the bottom of the cracker. 

Add corn candies above the kiss to make feathers; place one corn candy on the kiss for the head. Let frosting dry. 

Attach a caramel to the back with more frosting. 

When dry, place on your table or nibble for a yummy treat.

Pork chops over Potatoes

 Another Family Favorite


  • 6 pork chops (either with or without bones)
  • 1 Egg
  • 2 cups Progresso Italian bread crumbs
  • 3 tbsp Red wine
  • 1 large Onion
  • 3 large Idaho potatoes
  • 1 can Campbell’s Golden Mushroom Soup
  • Olive Oil
  • Salt & Pepper


1. Get your frying pan ready and fairly hot. 
2.  Mix wine, egg & salt & pepper together in a bowl and have your bread crumbs in another bowl. You will need to soak your pork chops in the egg mixture and then dredge in the bread crumbs. 
3.  Fry on both sides until golden brown, let them drain on paper towels while you do the next step.
4.  Peel and cut your onion and potatoes. Use a mandolin to slice your onions and potatoes. Fry them in the left over oil from the pork chops, just for a few minutes.
5.  Add your Golden’s Mushroom soup and mix thoroughly.
6.  A casserole dish or glass dish works best for the baking process. Add your onion & potato mixture into the casserole dish, then place the pork chops on top (kind of move them down into the mixture, but don’t cover the pork chops with the mixture). Cover the dish with a lid or use foil. 
7. Bake at 300 degrees for 2 hours.

The whole house will smell great and this dish will WOW everyone about to eat it. The pork chops come out tender and the potatoes will be tender and SO yummy. Give me some feedback after you try this recipe!

Avocado Pita Pizza with Cilantro Sauce


 Yield: 2 pita pizzas |  Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Pita bread topped with cilantro sauce, cheese, and avocado slices! This pita pizza is easy and great for lunch or dinner.


To make the Cilantro Sauce:
1 cup chopped fresh cilantro
1 large garlic clove, minced
1 tablespoon chopped green onion
1 tablespoon minced and seeded jalapeno pepper
1 tablespoon fresh lime juice
1/4 cup extra-virgin olive oil
Salt and pepper, to taste
For the pizza:
2 pieces whole wheat pita bread
1/2 cup shredded mozzarella cheese
1 large avocado, peeled, pitted, and sliced


1. Preheat the oven to 400 degrees F.
2. To make the cilantro sauce: In the bowl of a food processor or a blender, combine cilantro, garlic, jalapeno  green onion, and lime juice. Pulse until combined and roughly chopped. With the motor running, slowly pour in the olive oil. Blend until smooth. Season with salt and pepper.
3. Divide the sauce and spread evenly on pita bread pieces. Top with shredded mozzarella cheese. Place pita pizzas on a large baking sheet and bake for 8-10 minutes, or until cheese is melted. Remove from the oven. Top pizzas with avocado slices. Sprinkle with salt. Cut into pieces and serve warm.

Dracula’s Teeth Cookies












  • 1 package (18.25 ounces) refrigerated chocolate chip cookie dough or your favorite cookie recipe
  • 1/2 cup prepared vanilla frosting, tinted red
  • 1 3/4 cups miniature marshmallows
  • 48 slivered almonds


  1. Prepare cookies as directed on package or according to your favorite recipe. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Cut each cookie in half for a total of 48 halves.
  2. Frost the bottoms of all cookie halves with frosting. Place 6 marshmallow teeth around curved perimeter of 24 halves. For additional support, an additional marshmallow can be placed behind the teeth. Top with remaining 24 halves.  Insert two almond slivers in between teeth for fangs. If fangs do not adhere, dip tips into frosting.

Witch finger cookies

Yield: 5 dozen witch fingers | Prep Time: 45 min + chill time | Cook Time: 20 min


1 cup salted butter, softened

1 cup powdered sugar

1 large egg

1 teaspoon almond extract

1 teaspoon vanilla extract

2 2/3 cups all-purpose flour

1 teaspooon salt

3/4 cup whole blanched almonds

1 tube red decorator gel


1. In a large bowl, beat together butter, sugar, egg, almond and vanilla extracts.

2. Whisk together flour and salt in a medium bowl. Add to wet mixture and beat just until moistened. Cover and refrigerate for 30 minutes.

3. Preheat oven to 325°F. Line 2 baking sheets with parchment paper (or lightly grease them.)

4. Working with one quarter of the dough at a time and keeping the remainder refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie. Press almond firmly into 1 end for nail. Squeeze in center to create “knuckle” shape. Using a small knife, make slashes in several places to complete the look of the knuckle.

5. Place on prepared baking sheets and bake for 20 to 25 minutes, or until pale golden. Let cool for 3 minutes. Lift up almond, squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath. If you want to get really gross, you can also make slashes in the finger and fill them with “blood.”

6. Remove from baking sheets and let cool on racks (and let the red gel set).


*How to blanch almonds: Place almonds in a bowl. Pour boiling water over to barely cover almonds. Let sit for just 1 minute (if you wait longer than that then the almonds will break apart). Drain, rinse quickly under cold water, and drain again. The skins should slip right off. Pat dry.*

Frozen french lemonade


1 oz Alizé Red Passion Passion liqueur
½ oz citrus vodka
1 oz water
4 oz lemonade concentrate


1. To a blender, add 1 cup ice, 1 oz Alizé Red Passion liqueur, ½ oz citrus vodka, 1 oz water and 4 oz lemonade concentrate.

2. Blend until slushy and pour into your favorite fancy glass.

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