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Thoroughly stir together for 5 minutes and enjoy the results! That’s it folks…seems too good to be true, but it is true indeed!
Use 1 Tbsp per load (or 2-3 Tbsp for large or heavily soiled loads).
1/2 cup butter, softened
1/2 cup shortening
1 tsp clear vanilla
2 pounds confectioners’ sugar
3 tbsp milk
Cream butter & shortening until smooth. Add vanilla. Sift in confectioners’ sugar 1 cup at a time, frosting will appear dry when complete. Add milk 1 tbsp at a time until desired consistency.
1 (18 ounce) box devil’s food cake mix
4 eggs
1 cup sour cream
3/4 cup oil
1 cup Kahlua
1 cup semi-sweet chocolate chips
Preheat oven to 350°F.
Mix all ingredients except the chocolate chips with mixer until smooth.
Fold in chips.
Bake for 20 minutes or until toothpick inserted in center comes out clean.
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup vegetable oil
2/3 cup orange juice
1/4 cup lemon juice
1/4 cup tequila
2 tablespoons triple sec liqueur
2-3 cups confectioners’ sugar
1/4 cup butter
1 tablespoon tequila
2 tablespoons triple sec liqueur
2 tablespoons lime juice
Preheat oven to 350 degrees F (175 degrees C). Prepare muffin pans.
In a large bowl combine cake mix, pudding mix, eggs, oil, orange juice, lemon juice 1/4 cup tequila and 2 tablespoons triple sec. Beat for 2 minutes.
Pour batter into prepared muffin cups. Bake in the preheated oven for approx 20 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes; remove to rack and cool completely before frosting.
To make the frosting: In a small bowl, combine butter and confectioners’ sugar with 1 tablespoon tequila, 2 tablespoons triple sec and 2 tablespoons lime juice. Mix until smooth. Add more confectioners’ sugar if you want it to be thicker.
Mint leaves (I use a lot, probably 6-8 per drink, some times more if they’re small)
Limes/ lime juice
fine white sugar
clear rum (you can use flavored rums, but skip the sugar if you do)
In a glass add your mint leaves and 1 tsp sugar (skip the sugar if you’re using a flavored rum). Muddle the leaves until bruised but not mushed, you just want the flavor to release. Add 1 1/2 tbsp lime juice (if you’re not a huge lime fan, you can muddle a wedge of lime with the mint instead of adding the lime juice then add extra lime wedges to suit your palate). Fill with ice. Add a shot of rum. Top with water or club soda. I prefer water. Garnish with lime wedge.
You can add other fresh fruits and play with the recipe, I often add raspberries and black berries. But Star Fruit is also good, peach, blueberry, etc.
I like this one, but it’s very like a Tom & Jerry batter.
1 cup sugar
1 cup brown sugar
1 cup butter
2 cups vanilla ice cream
rum
water
nutmeg
combine sugar, brown sugar and butter in a 2 quart saucepan. Cook over low heat, stirring occasionally, until butter is melted. Combine cooked mixture with ice cream in large mixing bowl and beat at medium sped until smooth. Store refrigerated for 2 weeks or frozen up to one month. Fill mug 1/4 with mixture add rum and top with boiling water. Garnish with nutmeg.
This is one of the 2 recipes I use, depending on what I’m craving:
1 stick unsalted butter, softened
2 cups brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
pinch cloves
pinch salt
bottle dark rum
boiling water
In a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves and salt. Refrigerate until almost firm. Spoon about 2 tbsp of the butter mixture into a mug, add 3 oz rum, top with boiling water and stir well.
1/2 cup butter
1 cup white sugar
2 eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup fluor
1/4 tsp salt
1/4 tsp baking powder
preheat oven to 350 degrees. grease and flour 8 inch square pan. in large saucepan melt 1/2 cup butter. remove from heat and stir in sugar, eggs and 1 tsp vanilla. beat in 1/3 cup of cocoa, 1/2 cup flour, salt and baking powder. spread batter into prepared pan. bake in preheated oven 25-30 minutes.
Frosting
3 tbsp butter, softened
2 tbsp unsweetened cocoa powder
1 tbsp honey
1tsp vanilla extract
1 cup confectioners’ sugar
combine 3 tbsp butter, 3 tbsp cocoa, 1 tbsp honey, 1 tsp vanilla and 1 cup sugar. frost brownies while they are still warm.
1/2 cup butter (1 stick at room temp)
1 1/2 cups sugar
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup Rum Chata
1 tsp vanilla extract
1 tsp cinnamon
4 egg whites
Pre heat oven to 350 degrees. Combine sugar & butter, beat until fluffy. Mix together flour, baking powder, salt & cinnamon, set aside. Mix Rum Chata and vanilla, set aside. Alternating, add the flour mixture & Rum Chata mixture into the butter & sugar. Start and end with flour mixture. In clean bow, beat egg whites until soft peaks form. Fold egg whites into batter (be very gentle while doing this part, if you mix to vigorously, your cupcakes may fall in the center). Fill cupcake cups, bake 20 minutes.
Rum Chata Frosting
12 oz cream cheese at room temp
1/2 cup butter
1/2 tsp vanilla
5 tbsp Rum Chata
2 lbs confectioners’ sugar
beat butter & cream cheese until smooth, add vanilla, slowly add sugar, mix in Rum Chata (use more or less based on desired consistency of frosting)
Saw this one floating around Facebook and since the recipes are close to what I’ve been drinking the past several summers, I thought I’d post it here.
SPRING CLEANSE YOUR BODY
If you really want to cleanse then DRINK, DRINK, DRINK. Here are 8 home made vitamin water recipes to help you keep the water flowing!
As a rule, you should try to avoid as much as possible industrial food and beverages
1) The classical : lemon/cucumber:
Mix in a pitcher: 10 cups of water + 1 cucumber and a lemon, thinly sliced + 1/4 cup fresh finely chopped basil leaf + 1/3 of finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.
2) The granite : Strawberry/Lime or Raspberry/Lime
Mix in a pitcher : 10 cups of water + 6 strawberries / 0r Raspberries and one thinly sliced lime + 12 finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.
3) The digestive : Fennel/citrus
First: infuse 1 to 3 grams of dried and crushed fennel in 150 ml of boiling water for 5-10 minutes. Allow to cool.
Mix in a pitcher: 10 cups of water + lemon juice (put the leftover lemon in the mix) + a small thinly sliced orange + 12 fresh chopped mint leaves + the infusion of fennel seeds. Leave in refrigerator overnight before serving.
4) The antiOX : Blackberry/Sage
Note that a part from the berries, sage leafs is the herb that has the highest antioxidant content.
Mix in a pitcher : 10 cups of water + 1 cup of blackberries that have been very slightly crushed + 3-4 sage leaves. Leave in refrigerator overnight before serving.
5) WATERmelon : watermelon/Rosemary
Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems. Leave in refrigerator overnight before serving.
6) The exotic : Pineapple/Mint
Mix in a pitcher : 10 cups of water + 1 cup of pineapple cut into cubes + 12 fresh mint leaves finely chopped. Leave in the refrigerator overnight before serving.
7) The traditional : Apple/cinnamon
Mix in a pitcher : 10 cups of water + 1 cup of apple cut into cubes + 2 cinnamon sticks + 2 teaspoon of ground cinnamon. Leave in the refrigerator overnight before serving.
8.) The zingibir : Ginger/tea
In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down.
Mix in a pitcher: 10 cups of water with two cups of the ginger tea + 4-5 pieces of fresh ginger cut into cubes. Leave in the refrigerator overnight before serving.