Irish Jello Shots

Ingredients

• 3 oz  Green Jello Powder
• 1 Cup of Boiling water
• 1/2 a Cup of Water or Vodka
• 1 Cup of Cream
•  1 oz of Superfine/ Castor Sugar
• 1/2 a cup of Irish Cream
• 2 Teaspoons of Unflavored Gelatin
• 3 oz  Orange Jello Powder
• 1 Cup of Boiling Water
• 1/2 a Cup of Water or Whisky
• Cornflour

Instructions

1. Into a jug place the Green Jello Powder and add the hot water. Stir until the jello has dissolved then add the Vodka or extra water and pour the jelly into your shot glasses. You want each layer to be about a third of the glass so try to pour an equal amount of the green jello into each glass. Once all the shot glasses have a layer of green place the glasses into the fridge for about an hour to set.
2. When the green jelly has almost set you can start to make the creamy panna cotta layer. Into a saucepan pour the cram and add the sugar. Stir through and add the Baileys or Irish cream. Whilst stirring, bring the cream up to a simmer and then add the gelatin powder. Continue stirring and allow the cream to come back up to a simmer and the gelatin to dissolve. Remove from the heat and allow the cream to cool. I poured my cream mixture into a jug to cool.
   Once the cream is quite cool and the green layer has set completely gently pour the cream on top of the jelly. Again you want this layer to be about a third of the shot glass. Place the glasses back in the fridge to allow the cream to set.
3. After about an hour the cream layer will be set so time to make the orange layer. Again place the jello powder in a jug and add the hot water. Give it a stir and then add the whiskey or water, stir again and carefully pour on top of the cream layer. Your shot glasses should be virtually full now. Place them back into the fridge one last time to completely set.
4. This next part is optional but I like the finished result. Using paper or card to make a template,  draw a shamrock in the center and cut it out. Place the paper on top of the shot glass and use a sieve to sprinkle cornflour in order to fill the cut out shamrock. Then sprinkle the green sugar on top of the cornflour and gently remove the template and you will have cute shamrocks on the top of your jello shots.

Roasted Purple Sweet Potatoes and Brussel Sprouts

2 Medium sized Purple Sweet Potatoes

1 1/2 pounds Brussels sprouts (small sized sprouts)

2 small sweet onions

3 tablespoons good olive oil

1 Tbsp. Granulated Garlic

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Directions:

Preheat oven to 425 degrees F.

1. Wash/ rinse sprouts. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Scrub sweet potato and peel of skin. Cut sweet potato in to (medium)  bite-size pieces (not too small and not to big), about 1/2" thick and size of a half dollar. Cut off ends of onions. Cut onions in half and remove peels. Cut onions in to thin slices.
2. Mix Sprouts, sweet potatoes and onions in a bowl with the olive oil, salt and pepper. Line a sheet pan with foil and spray foil with pan spray. Pour the prepared vegetables  on the sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. 
3. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Crab Stuffed Shells

Ingredients

12 oz. Lump Crabmeat, drained, and picked
6 large dry pasta shells
1/2 cup ricotta cheese
I clove garlic, finely chopped or grated
2 tablespoons finely chopped fresh parsley
Salt and pepper, to taste
I gallon size re-sealable zipper storage plastic bag
2 cups of marinara sauce (store bought or homemade)
1 tablespoon chopped fresh basil
2 tablespoons extra virgin olive oil

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Directions

Preheat oven to 375 degrees Fahrenheit. Prepare pasta shells according to package directions. In medium bowl, combine crabmeat, ricotta cheese, garlic, parsley, salt and pepper.  Stir gently until combined.  Place mixture in the plastic bag, seal the bag and cut the edge off of one corner. Push the ingredients to the corner of the bag and pipe the filling into the shells.  Pour marinara sauce into an ovenproof baking dish and place the filled shells on top of the sauce. Bake for 12-14 minutes or until slightly golden and bubbly.  Place shells in serving dish, spoon sauce over top and finish with fresh chopped basil and a drizzle of extra virgin olive oil.

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Special Diet Considerations

Low calorie, Kid-friendly, Good source of Calcium, Good source of Protein

Hershey's Chocolate Syrup Ice Cubes

• 3/4 cup milk
• 1/4 cup HERSHEY'S Syrup

How to Make

• 1. Stir together milk and syrup until well blended.* Pour mixture into ice cube trays. Freeze several hours or until firm. (Cubes will be firm like a fudge popsicle.) Makes 8 to 10 cubes.
  
  
  

Ingredients

• 4 cups strawberries, hulled (if they are large cut them in half)
• 1/2 cup ketchup
• 2 tablespoons maple syrup
• 2 tablespoons strawberry preserves (seedless)
• 2 tablespoons balsamic vinegar
• 2 tablespoons soy sauce
• 1 chipotle chili in adobo, chopped
• 1 tablespoon garlic, grated
• 1 tablespoon ginger, grated
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 2 tablespoons cilantro, chopped

Directions

1. Place the strawberries in a single layer on a baking pan lined with foil folded up on the sides to capture the juices and roast in a preheated 425F oven until they start to caramelize, about 15-20 minutes.
2. Bring everything except the cilantro to a boil, reduce the heat, simmer for 15 minutes, remove from heat, mix in the cilantro and puree in a food processor or blender or using an immersion blender. (I do not puree my BBQ sauce)