Mardi Gras Jello Shots

Courtesy of Beth Saacks 

1 bottle Lucky Player King Cake vodka(chill in freezer during prep)

1 small pkg purple, green and gold jello

3 pkgs Knox gelatin

1 can sweetened condensed milk

Place a packet of each color jello into 3 medium sized bowls. Place medium sized sauce pan on stove with 3c water and 3 packets of Knox gelatin sprinkled on top. Let sit for a minute. Heat pan and stir constantly until all gelatin is dissolved. Pour 1 cup of hot gelatin mixture into each of 3 jello bowls and stir until Jello is dissolved. Add 1 cup cold vodka to each and stir. Pour mixture into loaf pans and allow to set a few hours or overnight. Place 2 c water in saucepan and add 2 1/2 packets of Knox gelatin. Allow to sit for a minute then heat up and stil until dissolved as before. Add 1/2 can of sweetened condensed milk and still until all mixed. Allow to cool!!! Remove set jello from fridge and chop into small blocks and place in glass 13 x 9 pan (will be enough to make 2, 13 x 9 pans). Spread out colors and mix well. Pour white mixture over jello blocks(only when completely cooled) and place pan in fridge to set. When set, cut into squares and serve. This make 2, 13 x 9 pans of jello shots (~ 140 shots).

1/25/12 My LOVE!

My precious Grand Baby Micah

CRACK Crackers

Ingredients
1 16 oz box of Saltine Crackers
1&1/2 cups canola oil
3 TBL of Ranch dressing mix (or 1 envelope)
1/2 tsp black pepper
1 tsp garlic powder
Directions
Mix the oil, ranch mix, pepper and garlic powder together and blend well.
Spread 2 stacks of crackers in a large pan.  pour half the liquid (always blended well stir again before pouring) on the first layer of crackers.  Use a spatula and gently flip and mix crackers, careful not to break them to much.  (there will be some breakage it's just unavoidable) Spread the rest of the crackers on top of the first layer.  Pour the rest of the liquid evenly on the remaining crackers.  Again with the spatula mix and flip gently trying to coat all of the crackers as evenly as possible.  Let them sit for about 30 minutes.  Enjoy!  THESE ARE SOOO GOOD! I store them stacked in a gallon size zip lock bag.  GREAT for the beach!!