Posted on 07/23/2015 4:02:37 PM PDT by Jamestown1630
LOL!
Our two are as different as night and day, though they are fraternal brothers. The wild is strong with both, but one of them is extremely reserved and polite, and the other a terror.
I’m convinced that they’re the result of superfecundation - Mom was an ‘outdoorsy’ sort of gal ;-)
-JT
Mmmmmmm....yummy.
Yours looks better than the original post.
COCONUT MARGARITA
METHOD Stir/vigorously in pitcher 2 c sweet/sour mix, cup tequila,
1/2 cup ea triple sec, coconut milk, 2 juiced limes. SERVE over ice.
Wait til you see this. S-o-o-o-o- neat. Place a chunk of ice in the Japanese ice maker.
End up w/ this scintillating drink brimming w/ a perfect sphere of ice. Only in Japan.
I love coconut! That looks scrumptious!
So cool!
Already fell for it: I have some little plastic and silicone ones you put in the freezer ;-)
You're in a real fix ..... company's coming and you need spheres of ice for drinks.
What then?
LOL! I guess I’m in a pickle, then.
One thing about those spheres, though: they are HEAVY. They can bop you a good one in the front teeth, if you’re not careful.
-JT
Eat dessert first!!
http://www.buzzfeed.com/mlg263/21-delicious-dessert-lasagnas-you-never-knew-you-nvr5#.il3aVZBkz
This has been very popular at parties:
file:///recipes/chef%27s%20life/PBS%20Food%20Date,%20Pecan%20and%20Bacon%20Cheese%20Ball%20with%20Curried%20Peach%20Preserves%20Recipe%20|%20PBS%20Food.html
Caramel Cream Cheese Pie
CRUST Cut 1/2 c chilled Crisco into combined 1 1/3 c flour/1/2 tsp salt. Stir in 4 tb ice water til dough holds together. Saran/chill 30 min (up to 48 hours). Roll out into circle 2" larger than pie plate. Bake golden 425 deg 10-12 min. Cool completely on counter.
FILLING beat 8 oz cr/cheese, 1/2 cup dulce de leche, 1/4 c conf. Set aside. In 2nd clean/COLD bowl, beat stiff 2 1/2 c h/cream, 1/4 c granulated sugar. Hold 1/2 cup for garnish. To remainder, fold in/fully blend caramel cream cheese.
ASSEMBLY Spread 1/2 c dulce de leche on cooled pie crust bottom. Top w/ caramel cream, then garnish w/ reserved whipped cream. Drizzle w/ 2 tb dulce de leche. Frige 4-24 hrs. SERVE.
NOTE: I use Hershey's Caramel topping.
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