Cinnamon Apple Jello Shots

Ingredients

• 1 cup of water
• 2 cups of Apple Cider (non-alcoholic is our preferred option)
• 1/2 to 1 cup of Fireball Cinnamon Whiskey
• 1/2 cup of Sour Apple Schnapps
• 2 envelopes, or .5oz, of Knox Gelatin (each envelope is about .25oz)

Directions

1. Pour the water and apple cider into a saucepan and heat over medium heat.
2. Pour in the Knox Gelatin and dissolve.
3. Remove the saucepan from the heat after the gelatin is completely dissolved, and let cool to room temperature.
4. Pour in the Fireball and Apple Schnapps
5. Let the mixture cool a little before pouring into plastic jello shot cups.
6. Put in the fridge until the jello is firm enough (2+ hours)

Makes around 16-32 jello shots depending on how generous you are with each shot. Be careful not to mess with the amount of liquid or the jello could be too runny or too firm.

Oval Rug

Found at http://www.antiquecrochetpatterns.com/oval-rug.html

REQUIRED MATERIALS

AMERICAN THREAD COMPANY "AUNT LYDIA'S" HEAVY RUG YARN, Article 235 9 Skeins Gray
2 Skeins White (or colors desired).
Aluminum Crochet Hook Size H

NOTE(s)

Rug measures 23 inches x 37 inches without fringe.

STEP-BY-STEP INSTRUCTIONS

With Gray, ch 40, 3 s c in 2nd st from hook, 1 s c in each of the next 37 sts of ch, 3 s c in last st, working on other side of ch, 1 s c in each of the next 37 sts, do not join this or the following rounds, place a marker at beginning of each round.

2nd Round. Work 1 s c in each s c on sides and 2 s c in each of the 3 center s c at each end.

3rd and 4th Rounds. Work 1 s c in each s c on sides and 2 s c in each of the 6 s c at each end (110 s c).

5th Round. Start to carry yarn in back of work, * with Gray 1 s c in each of the next 5 s c, with White 1 s c in each of the next 5 s c, carry the Gray yarn under the White sts and the White yarn under the Gray sts, repeat from * all around, drop White. When changing colors always complete last half of st with next color. Yarn is carried underneath in pattern rounds only. 6th Round. With Gray 1 s c in each s c on sides, increasing in every other s c of the 12 sts at each end.

7th Round (Pattern Round). 1 s c in each s c working 5 White s c in center 5 sts between the White groups of previous pattern round.

8th Round. With Gray 1 s c in each s c on sides and increasing in every 3rd st of the 21 sts at each end (7 increases at each end).

9th Round. Same as 7th round, cut White.

Next 6 Rounds. With Gray 1 s c in each s c on sides and increasing a sufficient number of times on each end to keep work flat and having a number of s c divisible by 10 on last round.

16th Round. Work in same manner as 5th round but reverse the order of colors.

17th Round. With Gray work 1 s c in each s c on sides and increasing a sufficient number of times at each end to keep work flat.

18th Round. Same as 7th round.

19th Round. Same as 17th round.

20th Round. Same as 18th round.

Next 6 Rounds. Same as 17th round but having a number of s c divisible by 10 in last round.

Repeat the last 11 rounds once, then work 2 more rounds in Gray, sl st in each of the next 3 s c to even round, cut yarn.

Fringe

Wind yarn over a 4-inch cardboard, cut one end. Using 1 strand, double in half, loop through s c, draw ends through loop tightly. Repeat in each s c having 2 strands Gray, 1 strand White all around.

- See more at: http://www.antiquecrochetpatterns.com/oval-rug.html#sthash.E9sfjZcF.dpuf

Cheesy Meatball Cups

Found on http://www.caciqueinc.com/blog/2015/01/cheesy-meatball-cups/#.V9wMC_krJpg

Cheesy Meatball Cups

Makes 16
Estimated prep time: 10 minutes
Start to Finish: 30 minutes

Ingredients

• 2 (8 ounce) cans crescent dough
• flour for dusting
• 5 ounces Cacique Queso Quesadilla Jalapeño, shredded
• 16 frozen meatballs
• 1/2 cup garlic spaghetti sauce
• 1 tablespoon fresh parsley, finely chopped

Directions

1. Preheat oven to 350° F.
2. Prepare two muffin tins with (16 molds total) with non-stick cooking spray. Full size tins.
3. Extend dough on a lightly floured surface. Pull apart dough triangles and press each inside a muffin mold. Covering the bottom of mold and pressing up the sides.
4. Sprinkle each dough cup with 1 teaspoon shredded cheese. Place a meatball on top of cheese, lightly pressing into the dough.
5. Bake for 10 minutes. Remove from oven and top with 1 teaspoon of sauce and 1 teaspoon shredded cheese. Place back in the oven and bake for 10 minutes more or until dough is golden brown and the cheese bubbles.
6. Serve with a sprinkle of fresh parsley.