12 Lemons
1 C pink lemonade
1 Box (4 little packets) plain gelatin
1 C vodka
This recipe wasn't very precise, so I improvised based on my gut instinct.
3. Heat lemonade over low heat and stir until gelatin is dissolved - about 5 minutes.
4. Stir in vodka. Pour into lemon halves - I used a turkey baster.
6. Cut into wedges and serve!
Notes - ok, this recipe involved a lot of guess work on my part, because the original recipe isn't very clear. I ended up adding more lemonade into the mix (probably around 1/2-1 Cup extra) because I was worried the lemonade flavor wouldn't be strong enough, and that it would just taste like gelatin/pig. Gross. I think this recipe could definitely be made using a regular packet of lemonade (or whatever flavor you want) jello.
When I first took them out of the 'fridge and tried them I was not impressed. They were hard with not a lot of flavor - I was worried the grill out I was taking them to would be disappointed (well, not technically the grill out, but the people AT the grill out...anyway..). However, it was super hot out, and walking the whole 8 blocks to the party, they started "melting", and by the time I got to the roof, their flavor had really burst out. They were softer and the lemonade flavor mixed nicely with the flavor of the lemon rind - so they were actually pretty delicious! And the presentation of a jello shot in the lemon rind = win. You'll be the hit of the party with these babies! Though scooping out the insides was a pain in the tush.
Ice
Vodka
Rootbeer
Whip Cream
Cherry
1. Fill glass with ice. Cover in Vodka, add Rootbeer. Top with whipped cream and a cherry. Drink as you make the following recipe from week 5.
4-6 Cloves Garlic
1/3 C Pine Nuts
1/3 C freshly grated Parmesan Cheese
1 C Jarred Roasted Red Bell Peppers
1 C fresh Basil Leaves
Salt and Pepper
Olive Oil
Penne
Rotisserie Chicken
*cherry tomatoes - optional topping
*1/2 C heavy cream - I didn't use any cream or milk, because I thought it was rather unnecessary. The recipe is totally delicious without it, and cream has a tendency to make me feel sick (and is more fattening, anyway). Feel free to use it if you want to thicken it up, but it's also fine without.
3. Add oil, pine nuts, and garlic to blender/food processor and pulse until they are a fine paste.
4. Add Parmesan cheese and pulse.
Notes - Seriously, this is one of the best recipes I've made from my PFC. Despite the number of steps, it's pretty fast and easy to make, and utterly delicious. The only annoying thing was I couldn't find pine nuts, and when I finally did they were $10!!!! For a tiny little container! But, they are vital to the recipe - so don't leave them out.