Use anti-fog solution and a q-tip to write a secret message on a mirror to scare or surprise someone coming out of the shower. You’ll have loads of fun with this practical joke.
Month: September 2011
Ribbon Rose
This is awesome and looks pretty easy!
Bacon Wrapped Mozzarella Sticks
Prep Time: 15 min.
Frying Time: 4 min.
Ingredients
- 1 – pound Favorite Cheese such as Mozzarella (1 pound block will yield about 6 regular pieces)
- 6 – Popsicle Sticks
- 6 – Toothpicks
- 6 – strips Premium Regular Smoked Bacon
- Oil for frying
Directions
Preheat a deep fryer (or equivalent) to 400 degrees F. Have a brown paper bag or paper towels nearby.
- Cut across the width of a 1 pound block of cheese into about 6 rectangular pieces, or approximately 1″ wide blocks.
- Wrap a single strip of bacon around cheese in a spiral manner from top to bottom, making sure only the ends are not covered by bacon.
- Insert 1 toothpick to hold the end of the spiral.
- Insert a popsicle stick into the other end of the cheese.
- Drop into hot oil and cook for approximately 4 minutes, or until bacon is brown and crisp.
- Remove with tongs and place on brown paper bag to drain.
- Allow 5 minutes to cool and remove toothpick.
- Serve with favorite condiment, such as mustard or ranch dressing.
Candy Corn Vases
Mini Oreo Cheesecakes
42 Oreos, 30 left whole, and 12 coarsely chopped (even “reduced fat” work!)
2 pounds cream cheese, room temperature (I used 1/3 fat)
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream (Use light and think of all the calories you’ve saved while you stuff your face with mini cheesecakes)
“A pinch” of salt
1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners & place 1 whole cookie in the bottom of each.
2. Beat cream cheese with mixer until smooth, scraping down sides of bowl as needed. Gradually add sugar, beat until combined, then add vanilla.
3. Drizzle in eggs, a bit at a time, beating until incorporated. Beat in sour cream and salt. Stir in chopped cookies by hand.
4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Resist the urge to pour it directly into your mouth, I promise it will taste best once it’s properly baked and cooled.
5. Bake about 22 minutes, or until filling is set. Outsides should be stiff, it’s ok if the centers jiggle a little when you tap the pan.
Transfer to wire racks to cool completely. Refrigerate uncovered (or they will get condensation on top) at least 4 hours.
Do It And How 