Jalapeño Simple Syrup

For Jalapeño Margaritas! 

What you need: 

3 glass jars with lids

12 oz. jar of sliced jalapeños 

8 limes

Water

Sugar

1. I used the emulsion blender on the jar of jalapeños with jalapeño juice to break them up and release heat. 

2. Juice about 8-10 limes. Don't be lazy here!!! Fresh is best and it's totally worth it! 

3. Depending on your measure of sweetness, half the jar to a full jar of sugar (half was good for me, but you do you!)

4. Add it all to a pot, plus 1/2 - 1 jalapeño jar of water (depends on how much lime juice you squeezed). Bring this to a rolling boil for 3-5 minutes. Then turn off heat and let cool. 

5. Divide into jars. This is good for 1 week in fridge and 6 months frozen. 

Just add a tablespoon or 2 to your favorite margarita and you will never look back!!!! Enjoy! 

Linda's Coconut Cream Cake

What you need:

1 box of butter yellow cake mix or white cake

Almond Extract 

1 can of Carnation sweet milk

1 can of cream of coconut 

Cool Whip Extra Creamy 

Coconut Flakes

1. Cook cake by box directions (add a tsp of almond extract) in a 9x13 pan. Let it cool. 

2. Poke holes with a small end of a wooden spoon.

3. Pour both cans of milk over cake.

4. Cover with cool whip.

5. Toast coconut and sprinkle over the cake. 

6. Cover and cool in fridge. 

Enjoy!!!!!!

Best Rice Krispie Treats... EVER!!!

See those specks of black in there, that's real vanilla and it makes these treats the best you will EVER have!!!!

What you need: 

9 cups Rice Krispie cereal 

16oz bag of miniature marshmallows 

1 2/3 sticks of salted butter 

1/3 cup butter for buttering pan

1/2 vanilla bean

1/4 tsp pink Himalayan salt

1. Put cereal in a large bowl.

2. Butter 13x9in pan

2. Heat 1 2/3 cup butter over low heat, scrape vanilla bean into butter and add salt.

3. Once butter has melted, add marshmallows and stir until smooth.

4. Pour over cereal and stir until well mixed.

5. Pour into pan, smooth, let cool, cut and ENJOY!!!! 

Coconut Pie

1 cup coconut 

3/4 cup honey 

2 cups buttermilk or coconut milk

1 1/2 tsp vanilla 

1/4 cup butter or ghee

1/2 cup gluten free bisquick

4 eggs

Mix everything and pour in a pie pan sprayed with non stick baking spray. Bake at 350F for 50-55 minutes. 

This pie is gluten free and totally delicious! Enjoy!!!!