Wednesday, May 2, 2012

More Jello Shots and Pudding Shots

Bloody Mary Jello  Shot
2Packets Knox Gelatin
1½ cupsBloody Mary Mix
½ cupPeppar Vodka   Celery Salt, Fresh Ground Pepper, Old Bay seasoning              
Sprinkle the gelatin over ¾ cup bloody mary mix, let stand for a few minutes. Boil ¾ cup water. Add boiling water to gelatin mixture, stir until dissolved. Add vodka to mixture, stir.Squeeze a lime and use the juice to wet the rims of cups.  Dip cups into old bay seasoning that has been sprinkled on a plate.
Sprinkle with a dash of celery salt and fresh ground pepper if desired. Pour into 1oz jello shot cups, all the way full. Chill in the fridge until ready to serve. 

If the response you’re looking for when you unveil your gelatin is, “ohhhhh, it’s so cute!” this recipe will do it. After seeing these little creations on various foodie blogs around the Web, I was inspired to make my own version of these treats. A sweet strawberry puree encased in a lime rind and sprinkled with tiny black seeds, these tiny watermelon slices will have people fawning over their inherent adorableness (the hard part is 
getting people to stop gushing and eat them). Note: this recipe is best served within a day of preparation, as the lime rinds will make the gelatin bitter if stored for too long.

Makes 20 fruit slices. 

§  1 cup boiling water
§  1 (3-ounce) package strawberry-flavored gelatin
§  1 cup chopped fresh or frozen and thawed strawberries
§  1/2 cup cold water or vodka
§  5 limes, halved, pulp scooped out and discarded, and rind halves reserved
§  1 teaspoon black sesame seeds, poppy seeds, or basil seeds

add the boiling water to the gelatin and stir until the gelatin is fully dissolved. Transfer the gelatin to a blender. Add the strawberries and cold water and blend until liquefied. Refrigerate until thickened. Skim off any foam that has risen to the top of the gelatin mixture and stir to evenly distribute the strawberry puree. Spoon into the lime rind halves. Refrigerate until firm.

Carefully halve the gelatin-filled lime rinds again. Sprinkle with the seeds and serve

Buttery Nipple

1 oz vodka
1 oz Kahlua
2 oz butterscotch schnapps
2 oz Irish cream (like Bailey's)
1¾ c cold milk
(1) 3.9 oz box instant buttersctoch pudding

Add liquors to cold milk, pour mixture into pudding mix, blend thoroughly,
pour into cups, chill and enjoy!

About This Recipe

"This is an alcoholic version to the Ben & Jerry's Chunky Monkey ice cream. 


    • 1 instant banana pudding mix
    • 1 cup milk
    • 3/4 cup arrow brand creme de banane
    • 1/4 cup vodka
    • 1/4 cup crushed walnuts
    • 1 -1 5/8 ounce hershey's milk chocolate candy bars ( broken into small pieces or hershey sell's mini-chips)
    • 1 (8 ounce) packages extra-creamy Cool Whip


  1. Mix pudding mix with milk.
  2. Add Creme de Banana and vodka mix well.
  3. Fold in Cool Whip.
  4. Mix in chocolate pieces and crushed walnuts.
  5. Put in 1.0z or 2.0z cups with lids and freeze at least 24hrs.

After making over 200 jello shots last week for our granddaughters's wedding reception I find myself on a never ending hunt for more unique recipes.  This looks like a winner.  I happen to have a bottle of champagne chilling in the fridge.  Now on to Walmart for berries!!

Sparkling Champagne and Strawberries Jello
from Hello, Jell-O! by Victoria Belanger (Ten Speed Press, February 2012)
Makes 7 to 10 individual molds or one 7-cup gelatin mold
3 tablespoons (3 envelopes) unflavored gelatin powder
2 cups cold water
1 cup sugar
11/2 cups cold champagne
11/2 cups cold ginger ale
1 cup sliced fresh strawberries
In a saucepan, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Bring the water to a boil over high heat and stir until the gelatin is fully dissolved. Remove from the heat.
Transfer the gelatin mixture to a bowl, add the sugar, and stir until dissolved. Stir in the champagne and ginger ale. Refrigerate until thickened (see page 9). Fold in the strawberries and spoon into 7 to 10 individual molds or a 7-cup mold. Refrigerate until firm (see page 9). Unmold and serve.

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