Blackberry Irish Whiskey Sour
℅ Fogged in Lounge
- 1 1/2 oz Irish whiskey (Paddy)
- 3/4 oz blackberry brandy
- 1/2 oz lemon juice
Directions
Shake with ice and strain into a chilled cocktail glass. Orange twist.
French Onion Dip
Ingredients
- 8 oz of cream cheese
- 1/4 cup of Kraft® Mayo with Olive Oil
- 1/4 cup of sour cream
- 1 cup of Kraft® Mozzarella shredded cheese
- 1 medium Vidalia onion
- 1 tbs butter
- 2 garlic cloves
- 2 tsp Worcestershire sauce
- Salt, fresh ground pepper to taste.
Directions
- Slice the onions thin.
- Preheat the oven to 350.
- Preheat a coking pan on medium-high heat, add the butter and sliced onions. Saute the onions until nicely browned and caramelized. (Don't walk away too far and stir often so you don't burn the onions.)
- In a medium bowl, mix all the ingredients except for caramelized onions until smooth.
- Fold in the onions and transfer the mixture into an oven-safe dish. Sprinkle with a little extra shredded cheese on top.
- Bake for 15-20 minutes.
Puppy Chow Cookies
Ingredients
For the Cookie:1/2 cup of Butter, room temperature for 30 minutes
1 cup of Peanut Butter, creamy
1/2 cup of Granulated Sugar
1/2 cup of Light Brown Sugar
1 Egg, large
1 tablespoon of Vanilla
1 teaspoon of Salt
1 1/4 cup of Flour
For the Coating:1 1/2 cups of Semisweet Chocolate Chips
2 tablespoons of Vegetable Oil
1/3 cup of Peanut Butter, creamy
1/4 cup of Butter
2 cups of Powdered Sugar
1 cup of Peanut Butter, creamy
1/2 cup of Granulated Sugar
1/2 cup of Light Brown Sugar
1 Egg, large
1 tablespoon of Vanilla
1 teaspoon of Salt
1 1/4 cup of Flour
For the Coating:1 1/2 cups of Semisweet Chocolate Chips
2 tablespoons of Vegetable Oil
1/3 cup of Peanut Butter, creamy
1/4 cup of Butter
2 cups of Powdered Sugar
Directions
First, preheat your oven to 350 degrees and line a baking sheet with a silpat mat or parchment paper.
Now, in your mixing bowl, cream the butter and peanut butter together until until smooth. Add the sugar and light brown sugar and beat for 2 minutes. Add the egg, vanilla, and salt and mix well. Reduce the speed to low and gradually add the flour in until combined.
Next, using a tablespoon measurement, scoop out the cookie dough and roll into your palms to form a ball, fit 12 cookies on a baking sheet. Use the bottom of a glass cup and barely press on the cookie to flatten it to 1/2 inch thick.
Bake for 9-10 minutes until golden at the edge. Let cool on the pan for 5 minutes before removing to a wire rack to cool completely.
After the cookies have cooled completely, in a microwave-safe bowl, combine the chocolate chips, vegetable oil, peanut butter, and butter. Place in the microwave for one minute and stir, remove and repeat in 30 second intervals until the chocolate has melted. Place the powdered sugar in a shallow dish.
Place one cookie in the chocolate and flip using a spoon and coating each side well; remove from the chocolate to the powdered sugar dish, coat in the sugar and place on wire rack to harden. Repeat until all cookies are finished.
Store in an airtight container. I stored mine in a large gallon ziplock bag laying down with wax paper in between each layer.
Now, in your mixing bowl, cream the butter and peanut butter together until until smooth. Add the sugar and light brown sugar and beat for 2 minutes. Add the egg, vanilla, and salt and mix well. Reduce the speed to low and gradually add the flour in until combined.
Next, using a tablespoon measurement, scoop out the cookie dough and roll into your palms to form a ball, fit 12 cookies on a baking sheet. Use the bottom of a glass cup and barely press on the cookie to flatten it to 1/2 inch thick.
Bake for 9-10 minutes until golden at the edge. Let cool on the pan for 5 minutes before removing to a wire rack to cool completely.
After the cookies have cooled completely, in a microwave-safe bowl, combine the chocolate chips, vegetable oil, peanut butter, and butter. Place in the microwave for one minute and stir, remove and repeat in 30 second intervals until the chocolate has melted. Place the powdered sugar in a shallow dish.
Place one cookie in the chocolate and flip using a spoon and coating each side well; remove from the chocolate to the powdered sugar dish, coat in the sugar and place on wire rack to harden. Repeat until all cookies are finished.
Store in an airtight container. I stored mine in a large gallon ziplock bag laying down with wax paper in between each layer.
