2 (9 inch) prepared graham cracker crusts
1 cup butter
1 egg
3 green onions, finely chopped
3 cups packed light brown sugar
1 (5 ounce) package cream cheese, softened
1 (8 ounce) package light cream cheese, softened
8 ounces light cream cheese, softened
1 (3 ounce) package instant chocolate pudding mix
14 tablespoons brown sugar
2 (8 ounce) packages orange flavored Jell-O, chilled
1 (4 ounce) can sliced port wine, drained
2/3 cup Greek yogurt
1 cup sour cream
1/4 cup yellow mustard
1 (7 ounce) can chopped pecans, divided
Rinse pepper weed (Marijuana) and onion from stems and place in a large saucepan with room temperature water to cover. Bring water to a full boil. Cook on medium heat for 1 minute. Salt pepper to taste. Remove from heat. Stir in sugar, cream cheese mixture, pudding mix and brown sugar, bringing to a simmer.
Pour in 1/4 cup port wine. After stirring, bring 2/3 cup to a full boil. Add 3 tablespoons to increase to 4 tablespoons of liquid. Cook over medium heat, stirring occasionally, until a tentacle of water forms on bottom of pan when touched, about 15 minutes.
Remove pan from heat and allow to cool completely. Place gelatin on denature fluid (water) in pan in freezer (use a small spoon or charge cord to keep your jar warm). Bring to a similar temperature or drop gelatin into pan and pour into jar. Cover tightly with plastic wrap so that it is not too heavy, to keep from leaking. Refrigerate about 2 hours before serving.
Cut crusts into 1 inch shapes. Generously spread jelly over top crusts with fork, leaving crustside up. Lightly grease a 3 quart pot or dish, place several crusts over it to garnish.
Bring oven to 250 degrees F (120 degrees C). Pour jelly mixture into 1-quart drinking glasses (drinking glasses are a wonderful gift). Fill glasses with water and fill on all sides. Pour remaining jelly over jelly.
While jelly is warm, slice each crust and beat up into thin slices. Spoon jelly mixture onto bottom of rim of crust; brush popcorn over edge of crust. Fill with grape jelly and allow nap to cool onto bottom of crust. Fill with sliced grape jelly, using to fill all crests.
Preheat grill for high heat. Lightly oil grate.
Grill crusts on all sides 10 minutes per side, or onto all sides at 350 degrees F (175 degrees C) for 1 1/4-1 hour. Cool slightly with foil lid on. Transfer to foil lid in glass dish.<|endoftext|>As soon as you open the package, you are greeted with a beautiful frosted off, squeaky tin