If you’re looking to make the coolest margarita mix of all time, you’ve come to the right place. Jeff’s mom is crazy about all things zombies, so we made some special homemade zombie-style margarita mixes for her birthday. We used fresh raspberries and limes to make two different kinds of mixes, and we added food coloring to maximize creepiness. Because they both turned out jaw-droppingly good, we thought we’d share the recipe, so you can make delicious margaritas (just add tequila) or virgin cocktails (just add soda).
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I’m going to reveal the secret to the world’s best sugar cookies. Forget everything else you’ve been told. Ready? Buy some bourbon smoked sugar. Do it. It will be the best decision you’ve made all year. Mouth Foods offers a nice one that we’ve been using in everything from sweet barbecue sauces to hot drinks, and it also happens to be the key to making the sugar cookie that makes all other sugar cookies ashamed of themselves.
What’s more, the secret to using the bourbon smoked sugar is easy. It may sound like an intimidating ingredient, but all you need to do is sprinkle some of this bad boy on top of your cookies (along with a dash of cinnamon) before popping them in the oven. And your cookies will transcend to a new level of delicious.
Important news: we made some of the best pancakes we’ve ever had. The fluffy clouds from heaven were macadamia nut pancakes with coconut butter, bananas, and peanut butter. They may not have been from scratch (don’t judge us too harshly!), but they were unbelievably good, thanks to a few things:
This is one of my favorite breakfasts ever. Though it looks fancy and complicated, you’ll be shocked and no longer impressed once I’ve revealed the recipe (that’s how most of my dishes go). It’s so simple, I’m infusing this post with lots of pretty pictures to make it seem more interesting/impressive. Okay, ready? Here’s what you need: 4 ramekins, a roll of Pillsbury croissant dough, and 4 eggs. That’s it. Here’s a visual reference to emphasize the simplicity:
If you don’t have ramekins, you can use a muffin tin. Just put half the dough in each muffin slot and cook for a shorter amount of time.
Now, here’s a meal that’s actually healthy to boot, for those times when we’ve had too many dinners in a row smothered in gravy. It does happen eventually.
Here’s what you’ll need for lemon garlic chicken:
1/3 C chopped Italian parsley
1 Tbsp chopped fresh oregano
1 Tbsp grated lemon peel
3 cloves garlic
3 Tbsp butter
4 boneless, skinless chicken breast halves
1/4 C chicken broth
Salt and pepper
We love chicken thighs. They’re usually pretty inexpensive, and it’s a nice, rich piece of meat that’s difficult to screw up. They’re also smaller than chicken breasts, so they cook faster and you can get more of a crispy surface area on the outside.
Here’s what you’ll need for chicken thighs with a mushroom wine sauce:
1 1/2 Lbs boneless chicken thighs
Salt and pepper
1 Tbsp olive oil
2 Tbsp butter
8 oz sliced mushrooms
1 clove garlic
3 Tbsp flour
1 C chicken broth
1/3 C chardonnay
1/2 C cream
1 Tbsp parsley (or Italian seasoning mix)
Take your pretty chicken thighs and sprinkle with salt and pepper. In a large skillet, heat olive oil and butter over medium heat. Add chicken and brown the outside (about 2–3 min a side) until it has a gorgeous golden crust. Remove chicken from skillet and set aside. Brown mushrooms in skillet and then add the garlic. Stir in flour until blended. Then stir in chicken broth and chardonnay. Add that chicken back to the skillet, reduce to low heat, and simmer for 20–30 min. Stir in the cream and heat through. Sprinkle with parsley or Italian seasoning before serving. Get ready for a party in your mouth.
*Note: we served this with baked asparagus. So easy: place asparagus with salt, pepper, and olive oil on a baking sheet at 400 degrees for 15–20 min. Done.
In reality, this isn’t quite chicken divan; it’s our more delicious version of chicken divan.
What you’ll need:
3 pounds chicken breasts
3 C fresh broccoli (or frozen broccoli if you prefer)
1 box quick rice (we use Rice-A-Roni chicken and broccoli)
1 C mayonaise
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 C dry white wine (we use pinot gris)
1 C grated cheddar
2 Tsp lemon juice
Dash of curry powder
Salt and pepper to taste
1/2 C breadcrumbs
1/2 C fresh grated parmesan
Butter for greasing pan