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Jello Shot Central
A few facts we can all live by:
1. Be nice,
2. Wear cardinal, and
3. A cooler of Jell-o shots opens all doors, especially those guarded by security.
So, here are a few of our favorite concoctions. For each recipe, use Jell-o packages
that require four cups of water. Start by boiling two cups of water, then add Jell-o mix.
It is best to mix the water and Jell-o in a pitcher with a pour spout. Once dissolved,
add the alcohol according to the measurement below. Then pour into Dixie-like cups
(arranged on a cookie sheet) and chill for four hours.
Peach Jell-o
1 1/2 C. Southern Comfort
1/2 C. Peach Schnapps
Lemon Jell-o
2 C. Absolut Limon
Strawberry Banana Jell-o
1 1/2 C. Stoli Raz
1/2 C. Crème de Banana
1. Be nice,
2. Wear cardinal, and
3. A cooler of Jell-o shots opens all doors, especially those guarded by security.
So, here are a few of our favorite concoctions. For each recipe, use Jell-o packages
that require four cups of water. Start by boiling two cups of water, then add Jell-o mix.
It is best to mix the water and Jell-o in a pitcher with a pour spout. Once dissolved,
add the alcohol according to the measurement below. Then pour into Dixie-like cups
(arranged on a cookie sheet) and chill for four hours.
Peach Jell-o
1 1/2 C. Southern Comfort
1/2 C. Peach Schnapps
Lemon Jell-o
2 C. Absolut Limon
Strawberry Banana Jell-o
1 1/2 C. Stoli Raz
1/2 C. Crème de Banana
SEC Hospitality Dip
Brown 1 lb ground beef. Add 16 oz Velveeta. Heat over medium heat. Add 1 pkg taco
seasoning and 10 oz Ro-tel Tomatoes. Stir frequently. Serve hot with Tostitos Scoops.
Then, make an appointment at Weight Watchers for Monday morning.
Brown 1 lb ground beef. Add 16 oz Velveeta. Heat over medium heat. Add 1 pkg taco
seasoning and 10 oz Ro-tel Tomatoes. Stir frequently. Serve hot with Tostitos Scoops.
Then, make an appointment at Weight Watchers for Monday morning.
Orange Jell-o
1 1/2 C. Rum
1/2 C. Cointreau
Pineapple Jell-o
2 C. Malibu Rum
Lime Jell-o
1 1/2 C. Gin
1/2 C. Water
1 1/2 C. Rum
1/2 C. Cointreau
Pineapple Jell-o
2 C. Malibu Rum
Lime Jell-o
1 1/2 C. Gin
1/2 C. Water
Big Ten Burgers
Marinate 1 lb ground beef and 1 lb ground sirloin mixture in 1/2 C Worcestershire
Sauce. Chop 1 medium onion, 4 T fresh parsley, and 2 cloves garlic, then add to meat.
Shape into patties and grill over medium heat. Serve on toasted buns with fresh
lettuce and tomato.
Marinate 1 lb ground beef and 1 lb ground sirloin mixture in 1/2 C Worcestershire
Sauce. Chop 1 medium onion, 4 T fresh parsley, and 2 cloves garlic, then add to meat.
Shape into patties and grill over medium heat. Serve on toasted buns with fresh
lettuce and tomato.
Husk This! Corn on the Cob
(another Chef Florence fave)
Soak 6 ears fresh corn with husks still on in a large container of water for 1 hour. Place
the soaked cobs on the grill and cook for 30 to 40 minutes, turning frequently. Then,
combine 1 stick unsalted butter at room temperature with 1 T ancho chili powder, 2 T
fresh lime juice and a dash of salt and pepper. Take the corn off the grill and peel back
the husks. Roll and tie husks to use as a handle. Then rub corn with chili butter.
(another Chef Florence fave)
Soak 6 ears fresh corn with husks still on in a large container of water for 1 hour. Place
the soaked cobs on the grill and cook for 30 to 40 minutes, turning frequently. Then,
combine 1 stick unsalted butter at room temperature with 1 T ancho chili powder, 2 T
fresh lime juice and a dash of salt and pepper. Take the corn off the grill and peel back
the husks. Roll and tie husks to use as a handle. Then rub corn with chili butter.
Mashed Idaho Potatoes
(from Chef Tyler Florence)
4 baking potatoes such as russets, about 3 pounds, peeled and cut into 1-inch pieces
1 3/4 teaspoons salt, plus more for seasoning
1/2 cup heavy cream
4 tablespoons butter
1/4 teaspoon ground black pepper, plus more for seasoning
8 slices bacon, cooked until crisp and crumbled
1/2 pound sharp Cheddar, grated
1/4 cup sour cream
1/4 cup chopped fresh chives
Place the potatoes and 1 teaspoon salt in a heavy 4-quart saucepan and cover with
water by 1 inch. Bring to a boil. Reduce the heat to a simmer and cook until the
potatoes are fork tender, about 20 minutes. Drain in a colander and return to the
cooking pot. Add the cream, butter, remaining 3/4 teaspoon salt, and black pepper.
Place the pan over medium- low heat and mash with a potato masher to incorporate
the ingredients and achieve a light texture, about 4 to 5 minutes. Add the bacon, grated
cheese, sour cream, and chopped chives and stir until thoroughly combined. Season,
to taste, with salt and pepper. Serve for USC v. Idaho on September 1.
(from Chef Tyler Florence)
4 baking potatoes such as russets, about 3 pounds, peeled and cut into 1-inch pieces
1 3/4 teaspoons salt, plus more for seasoning
1/2 cup heavy cream
4 tablespoons butter
1/4 teaspoon ground black pepper, plus more for seasoning
8 slices bacon, cooked until crisp and crumbled
1/2 pound sharp Cheddar, grated
1/4 cup sour cream
1/4 cup chopped fresh chives
Place the potatoes and 1 teaspoon salt in a heavy 4-quart saucepan and cover with
water by 1 inch. Bring to a boil. Reduce the heat to a simmer and cook until the
potatoes are fork tender, about 20 minutes. Drain in a colander and return to the
cooking pot. Add the cream, butter, remaining 3/4 teaspoon salt, and black pepper.
Place the pan over medium- low heat and mash with a potato masher to incorporate
the ingredients and achieve a light texture, about 4 to 5 minutes. Add the bacon, grated
cheese, sour cream, and chopped chives and stir until thoroughly combined. Season,
to taste, with salt and pepper. Serve for USC v. Idaho on September 1.