Friday Foodday

Happy Friday lovebugs,
Here are my favorite recipes this week.

Harriet's Highball
c/o Five O'Clock Cocktails

Ingredients

1 1/4 ounces vodka

1/2 ounce Campari

About 2 to 3 ounces orange juice

Directions

Combine all 3 ingredients in an ice-filled cocktail shaker. Shake vigorously for about 20 seconds. Strain into a martini glass, a cocktail coupe, or an ice-filled highball.

Totchos

c/o Buns in My Oven

Ingredients

1/2 cup cooked leftover taco meat (shredded chicken or pork would be great too!)
grated cheese
guacamole
sour cream
pickled jalapenos
diced tomatoes
cilantro
Cholulua, or your favorite hot sauce

Directions

Bake the tots according to package directions. When the tots have five minutes remaining, remove from the oven and sprinkle on the meat and cheese. Return to the oven to finish cooking.
Remove from the oven and load up your toppings.

Peppermint Puppy Chow

c/o Shugary Sweets

Ingredients

• 16oz Vanilla candy coating (candiquik)
• 1 cup Andes Peppermint Crunch Baking Chips
• 12 cup Chex cereal (I use a combination of the rice and the corn flavors)
• 2 cup powdered sugar
• 6 regular sized Peppermint Candy Canes, crushed

Directions

1. Place vanilla candy coating and peppermint crunch baking chips in a large microwave safe bowl. Microwave for 30 second intervals, mixing between each interval. Mine took 2 minutes total. Stir until smooth.
2. Place cereal in a very large bowl. Pour melted chocolate over cereal. Add about 3/4 of the crushed candy canes. Mix until all the cereal is covered in chocolate. Add powdered sugar and stir until fully coated. Sprinkle with remaining peppermint candy canes. Store in an airtight container for up to one week. Enjoy!