Pineapple Upside Down Cake Jello Shots

Ingredients
  1. 3/4 cup (180 mL) boiling water
  2. 1 3-ounce box pineapple Jello gelatin
  3. 1/4 cup (60 mL) cold water
  4. 1/2 cup (120 mL) vodka
  5. 1/4 cup (60 mL) butterscotch schnapps
  6. 1/4 cup (60 mL) Irish cream
  7. Maraschino Cherries
Instructions
  1. Dissolve the gelatin into the boiling water in a large bowl.
  2. Measure and pour the schnapps, vodka, Irish cream, and cold water into the bowl. Thoroughly stir until well mixed. Allow the mixture to cool a little.
  3. Add a maraschino cherry in plastic shot cups.
  4. Carefully pour the Jello mixture over the cherries.
  5. Chill in the refrigerator to allow the mixture to fully set and harden.
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Source: http://recipesweet.net/how-to-make-pineapple-upside-down-cake-jello-shots/

Baked Spaghetti Squash Gratin

Ingredients
  1. Sauce:
  2. 1 T. olive oil
  3. 2 garlic cloves, minced
  4. 1 tsp. salt
  5. 1/4 tsp. ground black pepper
  6. 1/8 tsp. crushed red pepper
  7. 2 (28 oz.) cans whole, drained and coarsely chopped
  8. 1 tsp. dried oregano
  9. 1 tsp. dried thyme
  10. Gratin Topping:
  11. 1 (15 oz.) container part-skim ricotta cheese
  12. 1/2 c. freshly grated Parmesan cheese
  13. 1 tsp. dried oregano
  14. 1 tsp. dried thyme
  15. 1/2 tsp. salt
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Recipe and Photo credit:thekitchenismyplayground / CC BY-NC-ND
For instructions please visit:thekitchenismyplayground

Mini Spinach Lasagna Roll-Ups

This is a classic comfort food all dolled up into pretty little bites! What a great way to turn dinner into a fun appetizer or party food. Just poke a toothpick in them for a nice presentation and mess-free way to eat. For the recipe and baking instructions, hop on over to Quick Dish where Christy from The Girl Who Ate Everything will show you how!

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Caramel Banana Upside Down Bread


For instructions please visit: http://www.daringgourmet.com/2013/06/10/caramel-banana-upside-down-bread/

Orange Rolls


Here's what you'll need:
2 tubes refrigerated biscuits (the smaller biscuits or the Grands biscuits)
1 cube (1/2 C.) butter or margarine
1 C. sugar
Zest and juice of 1 orange
 

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Croissant Pizza Roll-Ups


Ingredients
  • 1 can Pillsbury refrigerated crescent rolls
  • Turkey pepperoni
  • 4 pieces of string cheese, cut in half
  • 1/4 tsp garlic OR onion powder
  • pizza sauce
Instructions
  1. Preheat oven to375F
  2. Unroll crescent rolls and separate into 8 triangles. Place 5 slices of turkey pepperoni on each crescent roll. Top pepperoni with string cheese half and roll up. Sprinkle crescent rolls evenly with garlic OR onion powder.
  3. Place rolls on baking sheet and bake for 12-15 minutes, or until golden brown. Serve with a side of warm pizza sauce.

mini banana cream cookie pies


Ingredients
  • 1 (16.5-ounce) roll Pillsbury refrigerated sugar cookies
  • 1 (3.4-ounce) box banana cream pudding, prepared according to package directions and chilled
  • 1 banana
  • whipped cream for topping
Instructions
  1. Preheat oven to 350 degrees F. Grease a 24-cup mini muffin tin. Divide sugar cookie dough into 24 even pieces and roll each piece into a ball. Place dough in prepared muffin tin cups.
  2. Bake dough until golden brown and set, about 15-18 minutes. Remove from oven and use the bottom of a shot glass to make depressions in each cup, if necessary; cool 10 minutes. Using a butter knife, carefully remove cookie cups from muffin tin. Transfer cookie cups to a cooling rack and cool completely.
  3. Spoon a generous teaspoon of chilled pudding into the center of each cookie cup. Slice banana into 24 slices and place on top of pudding. Top with a dollop of whipped cream.

S’mores Ice Cream Cupcakes


Ingredients
  1. 1-1/2 cup Betty Crocker SuperMoist Chocolate Fudge Cake Mix
  2. 1 egg
  3. 1/3 cup water
  4. 6 tablespoons butter, melted
  5. 2/3 cups graham cracker crumbs
  6. 1 tablespoon sugar
  7. 1/2 gallon chocolate ice cream
  8. 1/4 cup chocolate chips
  9. 1/4 cup Betty Crocker Whipped Frosting, Milk Chocolate
  10. 12 large marshmallows
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine cake mix, egg, water, and 3 tablespoons butter. Beat until well combined.
  3. In a small bowl, mix together remaining melted butter, graham cracker crumbs and sugar.
  4. Spoon 1 tablespoon of graham cracker mixture into the bottom of 12 cupcake tins lined with parchment cupcake wrappers. Spoon 2 tablespoons of cake batter on top of the graham cracker crust.
  5. Bake cupcakes in a preheated oven for 8-12 minutes, just until the top springs back to the touch. Remove and cool completely.
  6. Soften ice cream and place large scoops on top of each cupcake. Please in freezer until solidly frozen.
  7. Turn on a large burner of a gas or electric stove. Place marshmallows on a skewer and toast over burner just until golden brown. (Or toast marshmallows over a hot grill if preferred.) Set marshmallows aside.
  8. Place chocolate chips in a small microwave-safe bowl. Heat until melted in microwave, about 60 seconds. Stir in chocolate frosting, then heat again until melty. Stir until smooth. Allow to cool to the touch.
  9. Working quickly, remove cupcakes from their wrappers. Top with chocolate frosting mixture and a toasted marshmallow.
  10. Work on 3 cupcakes at a time to keep the batch from becoming overly melty. Once marshmallows are in place, return cupcakes to the freezer until serving time.

Adhesive hooks lid organizer


For full instructions please visit: http://www.instructables.com/id/Easiest-Cupboard-Pan-Lid-Organiser/

DIY Herringbone Painting Art

 

Source: http://diy-projectss.blogspot.com
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