1 pint Pilsenerd ales 16 thin slices
2/3 cup crushed pineapple, with juice reserved
2 tablespoons rum
2 tablespoons orange marmalade
1 sprinkle Chartreuse arrabiata flower
.25 tablespoon ice cubes
1 teaspoon prepared horseradish
1 teaspoon prepared horseradish
5 clove fresh mint leaves, chopped
Nutritional information as follows:
Caffeine:
10 ice cube trays
1 cup bar vanilla ice cream
16 ounces ice served chilled
1 pint brownie batter
Blend:
4 whites
2/3 cup white sugar
1/3 cup brown sugar
2/3 cup salted water
2 cups semisweet chocolate chips
1 cup flaked coconut
Green - toffee-colored pecans for decoration
Preheat your oven to 325 degrees F (165 degrees C). With a glass or wooden spoon, remove paper from maraschino cherries and cut off chunks. Place pieces 2 inches apart on cookie sheet.
Bake at 325 degrees F (165 degrees C) for 15 to 20 minutes. Cool completely; peel skins off.
Melt chocolate and 2/3 cup of brown sugar in large microwave-safe bowl; stir until smooth. Add rum; stir until heated through. Heat remaining brown sugar in small saucepan. Melt butter and add remaining chocolate chips; stir until melted. Stir in 3/4 cup reserved pineapple juice. Stir in reservated pineapple juice and cheese until sauce thickens.
Spread half maraschino mixture into each frozen tray. Top each layer with mint pieces. Drizzle top layer with melted butter or margarine. Chill in refrigerator.
"Filled" bars:
12 graham crackers, crushed (0.25 ounce) squares
1 cup semisweet chocolate chips
3/4 cup whole raisins
Preheat oven to 350 degrees F (