http://www.mamaslebanesekitchen.com...recipe-kafta-mishwiyyeh/#sthash.GJLy66yy.dpbs http://www.mamaslebanesekitchen.com...-tabbouleh-salad-recipe/#sthash.34wN8dM9.dpbs
For all the people who thought Twizzlers tasted too much like something edible, now there is plastic easter grass flavored Twizzlers.
Just made 2 successful versions of rum ball (semisweet and Reese's) and botched the third one (dark chocolate and cayenne). So the dark one got repurposed into rum brownies. I'll get pictures for you guys in a minute. The semisweet ones are like a shot in each one, possibly because I was using 80% Stroh and made them about 1.5"... Edit: Small is Reese's, large is semisweet, and the brownie is dark chocolate cayenne.
http://allrecipes.com/recipe/rum-balls/ It seems to work just fine with any type of chocolate, so use whatever kind you prefer. The dark just got botched because I had to leave it in a bag and go to work instead of rolling them out when I should have. If you want to turn them into brownies, I just did about 15-20 min in the oven at 350F. You might want to cut the rum to 1/2 C instead of 3/4 C. It doesn't hurt the recipe and makes them a bit easier to get down. Maybe it would be different with a weaker rum. I'm actually curious about trying the recipe with some flavored Cruzan.
One of the plates I made this past semesters in one of my classes. caprese salad, chicken salad sandwich, and a couscous salad. The theme for the day was salads.
