65 Toss Power Wasp (with Tay Tay)
Initially created for Super Bowl LIV and updated for LVII, LVIII, and LIX, this cocktail takes advantage of 2 different KC distilleries with some added sparkle.
- Combine whiskey, amaro, syrup, bitters, and glitter in mixing glass. Add ice and stir.
- Strain over fresh ice
- Spritz with orange oil and add cherry garnish
Seasoned Oyster Crackers
These are delicious, and slightly different from the ones my grandma made each Christmas, but that recipe is lost, and this one is here, so here we go! I typically double the recipe, because you’re going to want them all.
- Preheat oven to 250°
- Whisk to combine butter with all remaining ingredients, except crackers
- Pour Oyster crackers into a large bowl and combine with butter seasoning mixture
- Pour onto large cookie sheets and bake for 20 minutes until golden brown
Cool and store in an airtight container.
Instant Pot Mexican Style Rice
Start this cooking while you work on the tacos, and you’ve got a super easy Tex-Mex side dish. Don’t worry about the chili powder. It has only a slight kick. Just enough to keep things interesting.
- Rinse rice and add to the Instant Pot.
- Add remaining ingredients and stir. Do not drain canned tomatoes.
- Set the Instant Pot to 4 minutes on high pressure with the “keep warm” button turned off. Allow pressure to release naturally for at least 12 minutes. Keep closed until ready to serve.
Chocolate Chip Cheesecake
- Preheat oven to 350°. Grease 10″ springform pan
- Mix cake and oil, press into bottom of pan. Bake 22-25 min, remove and raise oven temp to 450°.
- In lg. mixing bowl, beat cream cheese @low speed, add sugar gradually, add sour cream & vanilla til blended. Add eggs, mixing only til incorporated. Toss 1/2 c choco chips with flour, fold into mixture, pour onto crust. sprinkle with remaining choco chips.
- Bake 5-7 min. reduce temp to 250°. Bake 60-65 min.
*tip: Place pan under cake while baking to prevent cracking
Giuseppe’s Twisted Dream (Torcetti)
I loved how these turned out. Light and not too sweet, they’re perfect with a cup of coffee or tea. And plenty of time to bake a different cookie while the dough is rising.
Barrel Aged Beauties
Not too sweet, turned out to have a great browned butter flavor at the start and the bourbon on the finish.
2021 Winner: Slowest Bake
Ghosts of Cookies Past
Made from the cookie cutters of previous years, these Gingerbread Cookies won no awards of their own, but I think they were damn tasty.
Raspberry Swirl Brownies
I won first place in a brownie baking contest with this recipe.
Preheat oven to 350°. In a 2-quart glass bowl. Combine butter and unsweetened chocolate. Heat in microwave on high 2 to 2 1/2 minutes, stirring once or twice until melted and smooth.
With a fork beat eggs, vanilla, and sugar until blended. Mix in flour and salt. Stir in chocolate chips.
Turn mixture into a greased 8-inch square pan. Drop spoonfuls of jam over brownie batter. Using a knife, swirl jam around and through batter. Sprinkle nuts over top.
Bake 35 to 40 minutes or until top looks set. Let cool in pan, then refrigerate. When cold, cut into 32 (2 x 1-inch) bars.
Apple German Chocolate Cake
Place pie filling in blender; cover and process until the apples are in 1/4 inch chunks. Pour into a mixing bowl; add dry cake mix and eggs. Beat on medium speed for five minutes. Pour into a greased 9×13″ pan. Sprinkle with nuts and chocolate chips.
Bake at 350° for 40-45 minutes or until a toothpick inserted near center comes out clean. Cool completely on a wire rack before cutting.
Lemon Nut Rolls
Bake at 375° for 20-25 minutes.
Combine in mixing bowl:
- 1/3 Cup Sugar
- 1/3 Cup Shortening
- 1/2 Cup Mashed Potatoes
- 1 tsp. Salt
- 1/2 Cup Hot Scalded Milk
Stir until well blended. Cool to lukewarm.
Stir in:
- 1 Egg (unbeaten)
- 1 tsp. Grated Lemon Rind
- 1 Tbsp. Lemon Juice
- Softened Yeast
Add Gradually:
3 1/2 to 4 cups sifted flour to form a stiff dough, beating well after each addition. Cover. Let rise in warm place (85° to 90°) until light and doubled in size; about 1 hour. Roll out dough on well-floured surface to a 16×12-inch rectangle. Brush with 2 Tbsp. melted butter.
Combine:
- 3/4 Cup Sugar
- 1/2 Cup Pecans, chopped
- 2 tsp. Grated Lemon Rind
Sprinkle over dough.
Roll as for jelly roll, starting with 16-inch side. Cut or “tie off” with strong thread into 16 one-inch slices. (To tie off slide, place thread under roll and pull ends around, crossing as to tie.) Place cut-side down in two well-greased 8 or 9-inch round layer pans. Cover. Let rise in warm place until light and doubled in size, 30 to 40 minutes. Bake at 375° 20 to 25 minutes. Remove from pans immediately. Drizzle with Glaze while warm.
Lemon Glaze
- 1/2 Cup Sifted Powdered Sugar
- 1 tsp. Grated Lemon Rind
- 1/2 tsp. Lemon Juice
- 1 Tbsp. Cream
Blend together. Beat until smooth.