Monolocozombie Recipes

EASY MOSTACCIOLI

Easy Mostaccioli image

This rich and cheesy casserole freezes so well that no one would ever guess it had been on ice! It'll appeal to all ages. Margaret McNeil - Germantown, Tennessee

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 9

Ingredients

1 package (16 ounces) mostaccioli
1-1/2 pounds ground beef
1-1/4 cups chopped green pepper
1 cup chopped onion
1 jar (26 ounces) spaghetti sauce
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1-1/2 teaspoons Italian seasoning
3/4 teaspoon pepper
2 cups shredded part-skim mozzarella cheese, divided

Steps:

Preheat oven to 350°. Cook mostaccioli according to package directions. Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce, soup, Italian seasoning and pepper., Drain mostaccioli. Add mostaccioli and 1-1/2 cups cheese to beef mixture. Transfer to two greased 11x7-in. baking dishes. Sprinkle with remaining cheese. , Cover and bake 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Freeze option:Cover and freeze unbaked casseroles up to 3 months. To use, thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, 50-60 minutes or until a thermometer reads 165°.

Nutrition Facts : Calories 351 calories, Fat 12g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 633mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

MONOLOCO ZOMBIE

Monoloco Zombie image

Make and share this Monoloco Zombie recipe from Food.com.

Provided by breezermom

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

1 ounce white rum
1 ounce navy rum (a local rum, dark and 140 proof)
1/2 ounce apricot brandy
1/2 ounce orange Curacao
2 ounces orange juice
2 ounces pineapple juice
1/2 ounce lime juice
1 dash grenadine
1/2 ounce overproof rum (over 150 proof)

Steps:

Pour all the ingredients, except the overproof rum, into a cocktail shaker and add some ice cubes.
Shake and strain over ice in a large hurricane glass.
Top with the overproof rum and decorate with wedges of pineapple.

BOOZY MELON THREE WAYS

Boozy Melon Three Ways image

For the ultimate easy, boozy summer dessert, pair different melons with different liquors and top with fresh herbs. We like watermelon with tequila and mint, honeydew with gin and tarragon, and cantaloupe with vodka and basil. Sprinkle each with lime juice and flaky sea salt. Make one or make all three!

Provided by Riley Wofford

Categories Entertaining Seasonal Summer Entertaining Summer Recipes

Time 35m

Yield Serves 6 to 8

Number Of Ingredients 16

Ingredients

2/3 cup sugar
1/2 cup tequila
1/4 cup orange liqueur, such as Cointreau
8 cups cubed seedless watermelon
1/2 cup fresh mint leaves
2/3 cup sugar
1/2 cup gin
1/4 cup orange liqueur, such as Cointreau
8 cups cubed seeded honeydew
1/2 cup fresh tarragon leaves
2/3 cup sugar
1/2 cup vodka
1/4 cup orange liqueur, such as Cointreau
8 cups cubed seeded cantaloupe
1/2 cup fresh basil leaves
Lime wedges and flaky sea salt, such as Jacobsen's, for serving

Steps:

Tequila-Soaked Watermelon: Place sugar, tequila, orange liqueur, and 1/2 cup water in a small saucepan and bring to a gentle simmer over medium heat, stirring until sugar dissolves. Let cool slightly. Arrange watermelon in a single layer in a 9-by-13-inch baking dish. Pour syrup over fruit. Cover and refrigerate at least 6 hours and up to 1 day. Serve with mint and a drizzle of syrup; sprinkle with flaky salt and squeeze with lime juice.
Gin-Soaked Honeydew: Place sugar, gin, orange liqueur, and 1/2 cup water in a small saucepan and bring to a gentle simmer over medium heat, stirring until sugar dissolves. Let cool slightly. Arrange honeydew in a single layer in a 9-by-13-inch baking dish. Pour syrup over fruit. Cover and refrigerate at least 6 hours and up to 1 day. Serve with tarragon and a drizzle of syrup; sprinkle with flaky salt and squeeze with lime juice.
Vodka-Soaked Cantaloupe: Place sugar, vodka, orange liqueur, and 1/2 cup water in a small saucepan and bring to a gentle simmer over medium heat, stirring until sugar dissolves. Let cool slightly. Arrange cantaloupe in a single layer in a 9-by-13-inch baking dish. Pour syrup over fruit. Cover and refrigerate at least 6 hours and up to 1 day. Serve with basil and a drizzle of syrup; sprinkle with flaky salt and squeeze with lime juice.

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