Vodka Jello Shots

3 oz Jell-O or other gelatin (any flavor, I prefer orange)

1 cup boiling water

1/2 cup (4 ounces) vodka – (I love using whipped)

1/2 cup cold water

 

 Chill vodka and water mix. Add one cup boiling water in a bowl with jello mix. Make sure it all dissolves before adding chilled margarita/water mix.

Pour into molds or plastic shot glasses.

Refrigerate for at least 2 ½ hours or until solid.

Enjoy!

Margarita Jello Shots

1 box of lime jello mix

1 cup of boiling water

1 cup of margarita (I bought margarita mix with tequila already added)

Chill margarita and water mix. Add one cup boiling water in a bowl with jello mix. Make sure it all dissolves before adding chilled margarita/water mix.

Pour into molds or plastic shot glasses.

Refrigerate for at least 2 ½ hours or until solid.

Enjoy!

Classic Creamy Coleslaw

   

    2 lemons

    1/2 cup(s) mayonnaise

    1/4 cup(s) sour cream

    1 tablespoon(s) sugar

    1 teaspoon(s) salt

    1/2 teaspoon(s) black pepper

    1/4 teaspoon(s) celery seeds, crushed

    1 head(s) (large) green cabbage, about 3 lbs., thinly sliced, tough ribs discarded, 12 cups

    4 whole(s) carrots, peeled and shredded

    From lemons, grate 1 tsp. zest and squeeze 1/4 cup juice. In large bowl, with wire whisk, mix lemon zest and juice, mayonnaise, sour cream, sugar, salt, pepper and celery seeds until blended.

    Add cabbage and carrots to dressing in bowl; toss to coat. Serve at room temperature, or cover and refrigerate for up to 4 hours.

Firecracker Ice Pops

    1/2 pound(s) (1 1/2 cups) strawberries, hulled and quartered

    1/4 cup(s) sugar

    1/2 pound(s) (1 1/2 cups) blueberries

    1 1/4 cup(s) low-fat plain yogurt

In a food processor, purée strawberries with 1 tablespoon sugar. Transfer to a small bowl. In processor, purée blueberries with 1 tablespoon sugar. In another small bowl, whisk together yogurt and 2 tablespoons sugar. Pour the 3 mixtures, alternating, into ten 3-ounce ice-pop molds, making 3 to 5 layers in each. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours (or up to 1 week).