Love Snack, Baby

Strawberry Jell-O Cups

From thefirstyearblog.com

Ingredients

5 boxes strawberry Jell-O mix (3 oz. each)

2 cups Cool Whip plus more for topping (about 2 containers)

Strawberries to top each parfait

Water

Instructions

Layer 1: Combine 1 cup boiling water in a bowl with a packet of strawberry Jell-O mix. Stir until the mixture is dissolved. Add in one cup of cold water and stir. Evenly divide this mixture among the cups you’ll be using. Refrigerate until set, 1–2 hours.

Layer 2: Combine 1 cup boiling water in a bowl with a packet of strawberry Jell-O mix. Stir until the mixture is dissolved. Add in one cup of cold water and stir. Add in 1 cup of Cool Whip, and stir until mixed. Evenly divide this mixture among the cups you’ll be using, layering on top of the previous Jell-O layer. Separation may occur, causing a lighter and darker layer. Refrigerate until set, 1–2 hours.

Layer 3: Repeat Layer 1

Layer 4: Repeat Layer 2

Layer 6: Repeat Layer 1. Before serving, top each parfait with Cool Whip and a strawberry.

Total time: 11 hours

Servings: 6

Spicy Mexican Chocolate Liqueur

From shekeepsalovelyhome.com

Ingredients

1½ cups unmelted chocolate

1 cup whole milk

1 cup heavy cream

1 cup tequila

½ 14oz. can of condensed milk, or a little less if your chocolate is very sweet

1 tsp.. cayenne pepper

1 tsp.. chili pepper, plus a little for garnish

Cinnamon for garnish

Instructions

1. Add the milk to a pan and heat on a low flame. After 5 minutes, add the chocolate and mix until melted.

2. Add the heavy cream, condensed milk and spices.

3. Mix and heat for another 10 minutes, stirring occasionally.

4. Add tequila and stir.

5. Pour into a bottle and refrigerate.

6. When serving, shake and pour through a strainer. Garnish with a few sprinkles of chili pepper and cinnamon.

Total time: 20 minutes 

Servings: 3 cups

Herb Butter Steak and Lobster

From theinspiredhome.com

Ingredients

1 stick (or ½ cup) unsalted butter, softened

2 Tbsp.. rosemary, minced

2 Tbsp.. Italian parsley, minced

3 garlic cloves, minced

½ tsp.. black pepper

Rosemary sprigs

Garlic cloves, whole

2 lobster tails, halved

2 filet mignon or New York strip steaks, at room temperature

Instructions

1. In a medium-sized bowl mix together softened butter, herbs, garlic, and black pepper until smooth and well incorporated.

2. In a shallow, medium-sized pan add 2 tablespoons of compound butter on medium heat until melted.

3. Sear lobster halves on each side for 1 minute. Add in another tablespoon of compound butter, turn lobster tails hard-shell side down and place a lid over the pan.

4. Steam on medium low heat for 3–5 minutes or until shells have turned bright red. Serve with fresh lemon if desired.

5. While lobster is cooking, heat a separate medium-sized pan with 3 tablespoons of compound butter on medium heat. Add in a couple of peeled garlic cloves and rosemary sprigs to melted butter.

6. Season steaks generously with salt and pepper. Sear on each side for 2–3 minutes. Go a bit longer if you prefer your steak well done.

7. Cover steak with foil after cooking and let rest for 5 minutes before cutting into strips.

Total time: 20 minutes

Servings: 2

Easy Lobster Bisque

From simplyhappenings.com

Ingredients

Approximately 1 lb. lobster tail (may take 2–4 tails depending on their size)

4 Tbsp. butter

1 cup diced carrots

1 cup diced celery

1 small yellow onion, diced

1 Tbsp. minced garlic

2 Tbsp. tomato paste

2 Tbsp. all-purpose flour

2 cups chicken broth

2 cups seafood/fish broth or reserve 2 cups of water remaining from boiled lobster tail

1 cup dry white wine

1/2 cup heavy whipping cream

2 thyme sprigs

2 bay leaves

1 tsp. salt

1/4 tsp. pepper

Instructions

1. Place lobster tails (in shells) in a boiling pot of salted water. Boil for about 5–7 minutes (depending on the size of tails) until the lobster tail turns bright red and the inner meat is no longer translucent and turns white.

2. Remove lobster tail from water and allow to cool in a colander. Remove fins from the end of the tail. Lay tail on counter and press down firmly on the outside of the shell to crack it. Remove meat with a fork. Cut lobster meat into chunks and set aside. Note: It's okay if you find the lobster is not fully cooked after chopping it. It will cook through when added to the soup later.

3. Melt butter in a large pot over medium-high heat. Add carrots, celery, onion, and garlic. Cook 7–8 minutes until vegetables are softened. Stir in tomato paste and cook for 1 minute. Add flour and stir vegetables to coat.

4. Slowly add wine and stir to blend. Add salt, pepper, thyme sprigs, bay leaves, chicken broth, and seafood broth (or reserved lobster water) and bring to a boil. Reduce to a simmer and let cook for 15 minutes, stirring occasionally.

5. Remove thyme sprigs and bay leaves from pot. Using an immersion blender, blend soup until all vegetables are pureed and soup is smooth. Add heavy whipping cream and lobster meat and cook for an additional 5 minutes at medium-low heat.

Total time: 55 minutes

Servings: 5