Under the Sea Boozy Popsicles

Under the Sea Boozy Popsicles

By Erin

Yield: 9 popsicles
Prep Time: 15 min
Chill Time: 4 hours

Life is the bubbles with these Under the Sea Boozy Popsicles! Ice pops are a great summer indulgence and, for adults, boozy popsicles are even better! These frozen little treats are spiked with alcohol and bring a childhood favorite into the cocktail-loving world. So don’t be such a guppy, cool off with these fun Under the Sea Boozy Popsicles.

Total TIme: 4 hours and 15 minutes

Ingredients:
Green Portion
2 oz Midori Liquor
1 oz Green Apple cocktail syrup
2 oz Light colored margarita mix ( no Yellow or Green shades ) 2 cups of Ice

Blue Portion
2 oz Blue Curacao
1⁄2 oz Blue Raspberry syrup
3 oz Light colored margarita mix ( no Yellow or Green shades ) 2 cups of ice

Yellow Portion
1 oz Tequila
1 oz Triple Sec
2 oz Pineapple Juice 2 cups of Ice

Tools:
Small ice cream scoop
4 small containers or bowls

Popsicle mold ( 6-9 )

Instructions:
Green Layer:
In a blender add all of your GREEN cocktail ingredients. Blend on high until smooth.
Pour into a small container
Set to the side

Blue Layer:
In a blender add all of your BLUE cocktail ingredients.

Blend on high until smooth. Pour into a small container Set to the side

Yellow Layer:
In a blender add all of your YELLOW cocktail ingredients. Blend on high until smooth.
Pour into a small container
Set to the side

Creating the Popsicles
Using your ice cream scoop, scoop small dollops of the green, blue, and yellow frozen cocktail mixture into a bowl.
Continue to add the avors until all is in the 4th bowl.
Using a spoon or spatula lightly fold / mix the cocktail colors to combine.
You want to see portions of each color.
Using your small ice cream scoop, scoop the mixture into the popsicle mold.
Lightly tap the mold on the counter to have the mixture to settle to the bottom and eliminate bubbles.
Use a small spatula to press the mixture down rmly into the molds.
Add more mixture if needed.
Insert the popsicle stickers in the center
Place in the freezer for 4 hours before serving

ENJOY!

Spring Fruit Board with Ojai Pixie Tangerines

Spring Fruit Board with Ojai Pixie Tangerines

By Erin

Spring Fruit Board with Ojai Pixie Tangerines from Melissa's Produce

Looking for a simple, yet beautiful platter of goodies to serve on Easter? Then this colorful platter of yumminess is what you need! Featuring Ojai Pixie Tangerines from Melissa’s Produce and lots of other delicious fruits from Melissa’s, this Spring Fruit Board is perfect for Easter and any other spring gatherings!

Spring Fruit Board Yield: 5-6
Prep Time: 30 min Total Time: 30 min

Ingredients:
Fruit:

3-4 Ojai Pixie Tangerines, sliced
1 pound Red grapes
1⁄2 Watermelon, sliced
1⁄2 Pineapple peeled, cored and sliced
1⁄2 Cantaloupe, seeds removed and sliced

2 Kiwi’s, sliced 1 Kiwi cut in half
1 Mango, sliced into chunks
1 cup Strawberries
1 cup Raspberries
1 cup Blueberries
1 cup Blackberries
Lemon juice optional

Dips
1⁄2 cup Whip Cream 1⁄2 cup Honey

Instructions:
Layout the boards, and bowls.
Fill the small bowls with the whip cream and honey.
Place the 2 small bowls around the edge of the board.
Position the fruit
Place the Ojai Pixie Tangerines in a line across the board.
Position the grapes on the board.
Add the sliced watermelon, pineapple, and cantaloupe on the board. Fill in the spaces with the kiwi, mango, and strawberries.
In a small bowl add the blueberries, blackberries, and raspberries. Toss to combine.
Add the berry mixture on the board.
Garnish with mint and small floral pieces.

ENJOY!

Jack Nightmare Before Christmas Cheesecakes

Jack Nightmare Before Christmas Cheesecakes

By Erin

Ok so HOW cute are these Jack Skellington cheesecakes? Halloweentown’s beloved pumpkin king, is turned into a delicious Nightmare Before Christmas Cheesecake! Perfect to serve during spooky season, any Nightmare Before Christmas fan will get a kick out of these!

Makes 12 mini cheesecakes

Jack Fondant Piece

1 4 oz white fondant
1 black edible marker
1-2 inch circle fondant cutter Cornstarch

Directions
Follow directions on the back of the package to roll out the fondant. Cut out 12 circles and place onto a cookie sheet overnight. The next day, use the edible marker to draw on Jack Skellingtons face and set aside.

Crust Ingredients

1 package of oreo cookies, creme filling removed and finely crushed, 3 tablespoons of sugar
1⁄2 cup of butter, melted

Sally Cheesecake

2 – 8oz cream cheese, softened 2⁄3 cup sugar
1⁄4 cup sour cream
2 teaspoons of pure vanilla extract

2 large eggs
Teal, Pink, Neon Yellow and Black gel food coloring , Halloween sprinkles

Topping
Fresh whipped cream

Directions
Preheat oven to 325 degrees and line the cupcake/muffin pan with the cupcake liners.

Using a medium bowl, whisk the oreo cookies, sugar and melted butter until a wet sandlike mixture forms.

Scoop 1 1⁄2 tablespoons of chocolate cookie crust into the cupcake liners and press into an even bottom using a flat bottom glass or measuring cup.

Bake the crust in the preheated oven for 5 minutes. Remove and allow to cool completely.

Preheat the oven to 350.

Using a large bowl, beat the cream cheese and sugar until combined and smooth. Beat in the sour cream and vanilla until combined and smooth.

One egg at a time, beat until combined.

Divide the batter into four bowls,

Starting with the yellow, add in 1 tablespoon of the cheesecake batter into the crust.

Add in 1 tablespoon of the pink batter on top of the yellow batter.

Add in 1 tablespoon of the teal batter on top of the pink.

Add in 1 teaspoon of the black batter on top.

Use a toothpick and swirl the batter together.

Place into the oven and bake for 25-35 minutes or until the center is set!

Remove and allow to cool on the counter until room temp before moving to the fridge overnight.

Top with fresh whipped cream and halloween sprinkles and place a Jack fondant piece in the center of the whipped cream.

“My skull’s so full, it’s tearing me apart.” — Jack Skellington

Enjoy!