Thanks to the Tipsy Bartender on Facebook for this gruesome drink!
ZOMBIE BRAIN SHOT
1 Part Peach Schnapps
1 Part Baileys Irish Cream
1 Part Jagermeister
Splash of Grenadine
Buying chocolate covered strawberries from a store or bakery is just as pricey as they’re tasty. Below you will find a foolproof plan on how to make delicious and visually appealing chocolate covered strawberries with a white chocolate dribble.
- One Package of Strawberries
For the Chocolate Layer:
- 2 Tbsp of Shortening
- 8 Ounces of Your Favorite Semi-Sweet Baking Chips
For the White Chocolate Layer:
- 1 Cookies and Cream Hersey Bar
- 3/4 of a Tsp Shortening
Directions on how to make this much thought after dessert:
Recipe for a pint:
Garnish: Add a Celery stalk, some Celery Salt on the rim and a lime wedge.
-8 oz. of cold cream cheese
-Package of wonton papers
-1 cup of water
-3 cups of vegetable oil
First, you’re going to dice up the jalapenos (I use a Ninja Food Chopper). Depending on how spicy you want your wontons will determine how much of the jalapeno membrane (the seeds) to add. Of the six jalapenos, I use 3 membranes and throw the rest away. Then you mix your jalapenos and cream cheese together in an automatic mixer or by hand in a bowl.
Once you’ve mixed everything, use a teaspoon to put the mixture on a wonton paper. Fold one corner of the wonton paper into the middle. Then dab your finger into the cup of water and dab the corner. The water will act like glue to hold all of the corners down.
Next, heat up the vegetable oil in a pot. I use roughly 3 cups of vegetable oil. When it is hot enough, place a few wontons in and wait until they have browned. Then pull them out and place onto a paper towel.
After they’ve cooled down, enjoy!
They are perfect for a cocktail party, side dish, or a snack for yourself. You can even search for other mixtures for the inside or sauces to dip them in!