It’s almost that wonderful time of year where we get to eat, drink and be merry! Here’s 12 cocktails to add a little extra something special to your festivities.
These are almost too pretty to drink! Via CountryLiving.com
Sangria is always a winner at our house! Get the recipe from Cake N’ Knife
How classy of a cocktail is this? Get the recipe at A House in the Hills
Only THREE ingredients needed to make this delectable concoction. Kuddos to Growing Up Gabel on this one!
Moscow Mules are ALWAYS a huge hit! I’m pretty sure a dash of cranberry will only up the obsession with this much loved beverage. Get the recipe at Blackberry Babe.
This is sure to add a little jingle bell rock to any party. Jingle Juice via Baked Bree.
Just saying the name of this drink makes me mouth water. I feel like I might have to put a limit on the number each guest can have or things might get too crazy. But I probably won’t. Get the mixing instructions from The Kitchen is my Playground.
A cream soda based cocktail? I’ll take two! Get the recipe at Living Locutro
Nothing like a little fireball to spice up your holiday get together. Get the recipe at Vegan Yack Attack
The Cookie Rookie hit a home run with this one! So delicious! Here’s the recipe.
How fabulous would this be with some sprinkles added to the rim? Created by Crazy for Crust
This tastes exactly like Rudy’s Creamed Corn! I must admit, I was pretty proud of myself when I heard the compliments last night. This. stuff. is . AMAZING! And it was quick and easy too!
Pumpkin is the spice of Fall life. A Thanksgiving table isn’t complete without something sweet to finish off the meal. Tradition would tell you that something would be a pumpkin pie. Don’t get me wrong. I LOVE a good pumpkin pie. I have very fond childhood memories of taking slices that were way too big and topping it off with way too much whipped cream. It’s a staple dessert for a reason- it’s sure to satisfy just about anyone. But I’m ready to think outside the pie crust! It’s time to expand my pumpkin horizons. Here are a few mouthwatering recipes that will not disappoint!
Can you believe this one only takes 25 min to make? Created by Give Me Some Oven.
Ohhh a Starbucks Copycat Scone?! Yes, PLEASE! Check it out on Damn Delicious.
You’ll basically be the hero of the holiday if you show up with this cake. Get the recipe at Lil Luna.
Guys, this one is HEALTHY! So you automatically get to eat twice as much! Via Big Mans World.
The cream cheese frosting is the icing on top of this perfect cupcake! Made by The Busy Baker.
How moist and delicious does that look? And it’s a no bake! That’s a winner in my book! get the recipe from Creole Contessa.
Are you drooling yet? Made by Averie Cooks.
These look almost too perfect to eat. But I promise that won’t stop you! Via A Treats Affair.
Lil Luna is officially a master of all things pumpkin. See her recipe here.
I’m going to be honest with you, I’ve made this recipe twice now. The first time, things didn’t turn out so well. Now the second time around, well, let’s just say I redeemed myself so much that it will be making a regular appearance in our household. Here’s where I goofed up first time. I didn’t have a food processor. The paste was no where near paste consistency and didn’t do well on the grill. I had a few other recipes and concoctions I wanted to make that called for a food processor so I finally gave in and bought one. So worth it! If you don’t have one, consider it an investment in your cooking skills. The recipe honestly won’t turn out right unless you have something to bring your spices to a paste.
Anyways, here’s how to whip up this infamous Carrabba’s dish:
You will need:
1⁄2 cup fresh basil leaf
1⁄4 cup garlic clove
1⁄3 cup fresh mint leaves
1 1⁄2 teaspoons salt
3⁄4 teaspoon fresh ground black pepper
1⁄4 teaspoon dried oregano
3⁄4 cup extra virgin olive oil
1⁄4 cup fresh lemon juice
2 teaspoons white wine vinegar
3 lbs chicken breasts
Place the basil, garlic, mint, salt, pepper, and oregano in your food processor until mixture turns into a paste.
Place the paste into a mason jar with the olive oil, lemon juice, and vinegar.
Place in the refrigerator until you are ready to marinate your chicken. I made my paste the night before serving and let it chill the entire day.
When you are ready to marinate, bring the paste to room temperature. The spices will have settled in the olive oil so be sure to shake it up!
Lightly coat the chicken breasts with paste on both sides, add salt and pepper to taste and place on hot grill. Don’t use all the paste! We will be adding more later!
Cook until thoroughly cooked and add remaining paste for added flavor!
You won’t even be able to tell if wasn’t served up in the restaurant!