Pour vodka, Midori, Bianco and pineapple juice into Shaker. Fill with ice and shake vigorously.
Pour into chilled Martini Glass. Garnish with cucumber slice.
Rim Martini glass with sugar.
Pour both vodkas and Blue Caraçao in shaker. Fill with ice and shake vigorously.
Pour into prepared glass and garnish with a cherry or sugar crystals.
Preheat oven to 350 degrees.
Mix all the chili, Rotel tomatoes, beans, onion and ½ cup of the cheese in a bowl.
Spread half of the bag of Fritos in the bottom of a baking dish. (13x9). Add the chili mixture on top of the Fritos. Top dish with remaining Fritos and cheese.
Heat a large skillet to medium high heat. Add a touch of cooking oil to the skillet. Add the onion, peppers and chicken breasts. Season with cumin, chili powder, salt and pepper and cook until the onions are translucent and chicken has browned.
Preheat oven to 375 degrees. In a large bowl add the stuffing mix and the water, mix well. Add the ground beef, barbecue sauce, egg and parmesan cheese. Mix until just combined.
In an ungreased muffin tin add about 1/3 cup of the meat mixture. This should make about 12 equal Meatloaf Cupcakes.
Preheat oven to 350 degrees.
Mix all ingredients together until dough is sticky.
Place rounded spoonful of dough on a greased cookie sheet. Bake for 8 to 10 minutes or until starting to firm around edges and brown slightly.
Cool and enjoy.
In a slow cooker turned to low, add all ingredients except for the meatballs and sour cream. Whisk the ingredients together and then add meatballs. Give the meatballs a good stir and cover. Cook for 6 hours on low. When the meatballs are warmed through, turn the crock pot to warm and add sour cream. Stir to combine and serve immediately. Serve as they are, over rice, noodles or potatoes.
Preheat oven to 425 degrees. Prepare a baking sheet with non stick cooking spray.
In a small bowl prepare crema, add all of the crema ingredients and mixing to combine. Set aside.
In a crock pot add all of the ingredients excluding the cornstarch and water. Next you will need to add the slurry, made out of the cornstarch and water. Add the COLD water to a medium size bowl, whisk in the cornstarch. Add slurry to crock pot, stir to combine and slow cook for 4 hours on high heat or 8 hours on low.
Once cake is cooled, take the end of a wooden spoon and poke holes all over the cake.
Pour sweetened condensed milk over the cake, repeat the process with caramel topping.
Top cake with thawed whipped topping and follow with sprinkling toffee bits to cover the cake.
Serve immediately and store in the refrigerator.
