You Need:
Vodka
Jelly – any flavour
Water
Plastic Shot Glasses
Method:
Prepare your shot glasses by lightly spraying with cooking oil, this will help the jelly shots slide out easily.
Carefully add boiling water to jelly as per packet… more
You Need:
Vodka
Jelly – any flavour
Water
Plastic Shot Glasses
Method:
Prepare your shot glasses by lightly spraying with cooking oil, this will help the jelly shots slide out easily.
Carefully add boiling water to jelly as per packet… more
Preheat the oven to 450. Bring a pot of salted water to a boil and prepare a bowl of ice water. Stir the spinach and basil into the boiling water and cook until bright green, about 30 seconds. Remove with… more
1. Fill an Irish coffee glass with very hot water to pre-heat then empty.
2. Pour hot coffee into hot glass until it is about 3/4 full.
3. Drop in 2 cocktail sugar cubes; stir until sugar is thoroughly dissolved.… more
Melt butter and add enough of the flour to make a reasonable thick roux (enough to absorb all the butter). Add the milk and Parmesan cheese. Add the well-beaten egg to thicken the sauce, but do not allow it to… more
You Need:
Vodka
Jelly – any flavour
Water
Plastic Shot Glasses
Method:
Prepare your shot glasses by lightly spraying with cooking oil, this will help the jelly shots slide out easily.
Carefully add boiling water to jelly as per packet… more
You Need:
Vodka
Jelly – any flavour
Water
Plastic Shot Glasses
Method:
Prepare your shot glasses by lightly spraying with cooking oil, this will help the jelly shots slide out easily.
Carefully add boiling water to jelly as per packet… more
Preheat the oven to 450. Bring a pot of salted water to a boil and prepare a bowl of ice water. Stir the spinach and basil into the boiling water and cook until bright green, about 30 seconds. Remove with… more
1. Fill an Irish coffee glass with very hot water to pre-heat then empty.
2. Pour hot coffee into hot glass until it is about 3/4 full.
3. Drop in 2 cocktail sugar cubes; stir until sugar is thoroughly dissolved.… more
Melt butter and add enough of the flour to make a reasonable thick roux (enough to absorb all the butter). Add the milk and Parmesan cheese. Add the well-beaten egg to thicken the sauce, but do not allow it to… more
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