1 (16 ounce) can refried beans
Layer 1: beans and taco seasoning
In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese. Make sure you drain your salsa or pico to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).
- 1 box white cake mix made according to package instructions
- Neon food coloring in pink, yellow, green, turquoise, and purple
- 3 one-pint canning jars
- 1 can vanilla frosting
- Rainbow sprinkles
Preheat oven to 350 degrees. Thoroughly wash and dry the inside of each canning jar. Spray the inside of each jar thoroughly with nonstick cooking spray. Set aside.
Scoop about 1/2 cups of cake batter into five small bowls. It doesn’t have to be perfect, don’t panic if you get a little more of less of one color than another. Tint each bowl of cake batter with the food coloring until very vibrant.
Spoon about 3 tablespoons of the purple batter into the bottom of each jar. Spoon equal amounts of turquoise batter, then green, yellow, and pink. Place the jars in a shallow baking dish, add about 1/4″ in water in the baking dish. Place the baking dish in the oven and bake for 30-35 minutes.
Remove jars and allow to cool completely before scooping a small portion from the top of your cake and adding a hefty dollop of vanilla buttercream to the top. Sprinkle & serve, or cover with a lid and store in the fridge or pop into the mail & surprise someone you love!
This recipe is extremely adaptable. Use the brownie recipe of your choice fruits that are in season and taste great with brownies and any other kebab-worthy ingredient you like. I drizzled mine with hot fudge sauce but you could just as easily melt chocolate chips for drizzling, drizzle with caramel sauce -the options are endless!
White Sangria Poptail
- 12 oz. white nectarine (approximately 2 large nectarines), pitted and skinned
- 6 oz. grapes ( approximately 1 cup), stemmed
- 12 oz. Pinot Grigio
- 4 oz. triple sec
1. Place nectarines and grapes in a food processor or blender and process or blend until pureed, about 1-2 minutes. Add remaining ingredients and process or blend until fully combined.
2. Pour mixture into popsicle forms and freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight.
3. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds
Cupcakes topped with rock candy. How glam! I could do them on green – Emerald City cupcakes. 😉
Rice Krispie Pops… Cute and easy!
Crunchy Peanut Butter Chex mix
4 cups Golden cereal
2 cups Cocoa cereal
2 cups thin pretzel sticks (2 1/4 inch)
1 cup candy-coated peanut butter candies
1 cup dry-roasted peanuts
10 oz white chocolate baking bars or squares chopped
2 tablespoons butter or margarine
1/2 cup powdered sugar
In large bowl, mix cereals, pretzels, peanut butter candies and peanuts; set aside.
In 1-quart microwavable bowl, microwave white chocolate and butter uncovered on High about 1 minute, stirring once, until melted and chocolate can be stirred smooth. Pour over cereal mixture, stirring until evenly coated.ep2
In large resealable food-storage plastic bag, toss half of the cereal mixture with 1/4 cup of the powdered sugar until evenly coated. Spread on waxed paper to cool. Repeat with remaining cereal mixture and remaining 1/4 cup powdered sugar. Store tightly covered at room temperature.