Egg Nog Cocktail 8 oz. Grand Marnier 1 cup Sugar 1/2 cup Pasteurized egg yolks 1 quart Softened vanilla ice cream 1/4 teaspoon Ground Cinnamon Pour Grand Marnier into a cocktail shaker with sugar. Shake to dissolve. In a mixer, beat the pasteurized egg yolks on medium speed for 7 to 8 minutes. Add the reserved liquor mixture and beat in softened vanilla ice cream and ground cinnamon. Chill in the refrigerator for 2 hours. Rub double old-fashioned glasses with an orange…
Pineapple Upside Down Cake Daiquiri - 1 cup freshly frozen pineapple chunks 2 large fresh strawberries 2 splashes naturally sweetened pineapple-coconut or coconut sparkling water (Like La Croix) 2 handfuls crushed ice cubes 1 oz whipped cream vodka ½ oz pineapple rum
Ingredients: 6 oz. cranberry vodka (I prefer Stoli) 1 pint cranberry juice 2 oz. fresh lemon juice 3 tsp. honey 6 dashes angostura bitters 1/2 tsp. cinnamon Cinnamon stick (garnish) Preparation: In a medium sauce pan heat all the ingredients (except the vodka) to just about the boiling point. Let stand for 1 minute. Add cranberry vodka and stir. Pour into a heat-resistant cocktail glass and garnish with a cinnamon stick.
350 degrees.Use 1 1/4 cans of refrigerated crescent rolls and shape for bottom of candy cane. Remaining 3/4 can is for candy cane stripes on top. Mix 1 (8oz) cream cheese brick (softened), 1/3 cup powdered sugar, 1 egg, and 1/2 teaspoon vanilla. Spread over dough. Top with cherry pie filling. Arrange remaining dough in stripe pattern. Bake approx. 15-18 mins or until golden. Top with glaze...Mix 1/2 cup powdered sugar and 2-3 tsp milk. Whisk together and drizzle over top of hot crescent