Category: Party Ideas

Cupcake Pudding Shooters

Ingredients:

Chocolate cups

  • 6 oz. chocolate, melted

Pudding shooter

  • 1 3.9oz Instant Vanilla Pudding
  • ¾ cup milk, cold
  • 1/2 cup Pinnacle Cake Vodka
  • 1/3 cup Godiva White Chocolate Liqueur
  • 8oz Cool Whip
  • 1 tablespoon nonpareil sprinkles

Instructions:

To make chocolate shells:

1. Melt chocolate. Using a small paint brush, cover the walls of form* and chill for 5 minutes. Remove and apply a second coat and chill once more. The chocolate cups can be made 3 days in advance and kept at room temperature or stored in the refrigerator.

To make mudslide pudding mix:

1. Place pudding mix and milk in a bowl and whisk to combine. Add in Pinnacle Cake Vodka and Godiva White Chocolate Liqueur and vigorously whisk to combine. Fold in Cool Whip until no streaks remain.

Assembly:

1. Fill a pastry bag with pudding mix and fit with preferred tip. Pipe into chocolate shells.

2. Top with sprinkles.

Notes:

  • Make sure to buy instant pudding. Do not cook and serve pudding.
  • The pudding shots can be made a day in advance. To avoid having the sprinkles bleed, do not place them on the pudding shooters until the day of.
  • *The mold used for this recipe can be found here.

Via Endlesssimmer

Shamrock Pretzel Snacks

From OnceUponADream:

First we covered a cookie sheet with waxed paper. Then we covered the cookie sheet with a single layer of pretzels and put a Hershey’s kiss on each and every pretzel. Then we put them in the oven at 200 degrees until they were all warm and melty and oh so delish.

Then we took them out of the oven and put 3 green M&M’s on each kiss. We put them in the fridge until the chocolate set back up. Then we added a line of green frosting to make the stem. The frosting was greener in real life, it looks really light in the picture.
They turned out so cute and ended up being a quick and fun treat for family night.

Cooler Corn on the Cob

Awesome idea from lifehacker.com 

If you want to cook corn for the masses, Bon Appetit suggests a dead simple, ingenious method: “cooler corn.”

Basically, fill a large, clean cooler with loads of corn on the cob and pour two kettles-full of boiling water over the corn, then close the top.

30 minutes later, your corn will be perfectly cooked.

Campers and other outdoorsy people probably already know this trick, but the rest of now have a new, neater way to make lots of corn for company.