White Russian Casserole Recipes

Steps:

• Add Godiva Cappuccino Liqueur and Smirnoff No.21 Vodka in ice-filled old-fashioned glass, stir, and top with cream

Steps:

• Boil or microwave the potatoes till nearly done. When cool enough, remove the skins. Fry the sliced onions in a little oil till soft. Add the chopped cabbage, the chopped cauliflower, and 6 cloves of the crushed garlic, and fry till the cabbage and cauliflower are just tender.
• Melt the cream cheese, and add to it the soy milk, yogurt and dill.
• Mix together, and add to the vegetable mixture. Drain and rinse the white beans, and add to the vegetable mixture. mix thoroughly, and add salt & pepper to taste. Slice the potatoes into rounds, and put half the slices on the bottom of an oiled baking dish.
• Fill with the mixture. Fry or microwave the fakin' bakin. Cover with the remaining potatoes. Mix the remaining 2 cloves of crushed garlic with a little bit of oil and spread over the potatoes.
• Sprinkle with paprika.
• Bake at 325F for about 20 minutes.
• Sprinkle with the sesame seeds, bake a few minutes more. Serve immediately.
• Variations: Use basil or cilantro instead of dill.

Steps:

• Whisk together the sugar and 1/4 cup cream in a medium bowl. Whisk until the cream forms soft peaks, then whisk in the vanilla and set aside.
• Put the coffee in a small saucepan over low heat until just simmering. Stir in the remaining 1/2 cup cream and heat through, about 1 minute. Stir in the coffee liqueur and vodka. Pour into 2 big coffee mugs, then top with the whipped cream and serve.

Steps:

• Fill a rocks glass with ice. Pour the coffee liqueur and vodka into the glass, then gently pour the cream off the back of a spoon on top. Serve with a straw and stir before drinking.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Heat 2 tablespoons oil in a skillet over medium heat. Increase heat to high and add mushrooms. Cook and stir until golden brown, 6 to 8 minutes. Do not cook so long so that they begin to release a lot of liquid. Add sour cream, mix well, and transfer mixture to a casserole dish.
• Heat remaining 2 tablespoons oil in a second skillet over medium heat and cook onion until soft and translucent, 4 to 6 minutes. Distribute onions over mushrooms and season with salt and pepper. Sprinkle with Gouda cheese.
• Bake in the preheated oven until the cheese has melted and is golden brown, 15 to 20 minutes.

Steps:

• Mix with ice and enjoy.

Steps:

• Cupcakes:.
• Preheat oven to 350°F and line 24 cupcake cups with paper liners.
• Place cake mix, pudding mix, oil, milk, eggs, vodka, 1/4 cup Kahlua, and vanilla in a large mixing bowl.
• Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
• Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (Remove empty liners if you don't get the full 24 cupcakes).
• Bake until they are golden and spring back when lightly pressed with your finger, about 17-20 minutes. Remove the pans from the oven and place them on wire racks.
• Cool for 5 minutes. Brush the tops of the cupcakes with remaining 2 tablespoons Kahlua.
• Remove cupcakes from pans. Place on wire rack to cool.
• Frosting:.
• Place a large, clean mixing bowl and electric mixer beaters int he freezer to chill for 1 minute. Remove the bowl and beaters from the freezer.
• Pour the heavy cream into the bowl and beat with electric mixer on high speed until the cream has thickened, 1 1/2 minutes.
• Stop the machine and add the sugar and 1 tablespoon Kahlua.
• Beat the cream on high speed until stiff peaks form, 1-2 more minutes.
• Place a heaping tablespoon of the whipped cream on each cupcake and swirl to spread it out with a short metal spatula or spoon, taking care to cover tops completely.
• Garnish with chocolate shavings.

Steps:

• Pour all over ice and enjoy!

Steps:

• Fill a heat-safe glass mug with boiling water; let stand a few minutes to warm the mug. Discard water.
• Add coffee, coffee liqueur, and vodka to the mug; stir gently to combine. Drizzle half-and-half over the drink. Place truffle on a spoon or thread onto a decorative pick; balance on the glass rim.
• Tip truffle into the drink just before drinking.

Steps:

• In a mixing glass, combine the coffee flavored liqueur, vodka and cream or milk. Pour over ice in a highball glass.

Steps:

• Place all ingredients in a cocktail shaker and shake vigorously. Strain into a chilled cocktail glass.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil; set aside.
• Pulse chocolate wafer cookies in a food processor until finely chopped. Add butter, 1 tablespoon sugar, espresso powder, and 1/2 teaspoon salt; pulse until incorporated, about 5 times. Press cookie mixture evenly over bottom and halfway up sides of springform pan.
• Bake in the preheated oven until fragrant and starting to turn crispy, 10 to 12 minutes. Remove from oven and set aside to cool while you prepare cheesecake filling. Decrease oven temperature to 325 degrees F (165 degrees C).
• Combine cream cheese and remaining 1 1/3 cups sugar in the bowl of an electric stand-mixer fitted with the paddle attachment. Beat on medium-high speed until completely smooth and creamy, 1 to 2 minutes, scraping down sides as necessary. Add melted chocolate and beat until incorporated, about 30 seconds. Add sour cream and beat until combined, about 30 seconds. Add coffee liqueur, Irish cream liqueur, and remaining 1/2 teaspoon salt; beat on medium until combined, about 1 minute. Add eggs, 1 at a time, and beat on low until just incorporated. Pour cheesecake mixture into the cooled crust. Place the springform pan into a large roasting pan.
• Place roasting pan on center rack in the oven. Carefully pour boiling water into the roasting pan to come 1 inch up the sides of the springform pan, making sure you do not get any water into the cheesecake.
• Bake in the preheated oven until filling is set but still slightly jiggly in the center, 60 to 65 minutes. Turn oven off and prop open door. Let cheesecake cool in oven for 1 hour. Remove roasting pan with cheesecake from oven. Remove cheesecake from roasting pan and set aside to cool completely, about 45 minutes. Cover with plastic wrap and refrigerate at least 4 hours, up to overnight.
• Run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer cheesecake onto a cake stand or serving plate. Top with white chocolate curls. Slice and serve cold or at room temperature.

Steps:

• Rim an old fashioned glass with peanut butter powder and cocoa powder. Fill with ice. Pour in vodka, Frangelico liqueur, and whiskey. Top with milk and garnish with chocolate syrup.