VODKA WATER BOTTLE RECIPES

Steps:

• Bring a large pot of salted water to a boil (2 heaping tablespoons kosher salt to about 7 quarts water). Add the pasta and cook according to package instructions until al dente.
• Meanwhile, prepare the sauce: Heat the oil in a deep 12-inch skillet or pot over medium. Add the pancetta, if using, and fry until crispy, stirring occasionally, 3 to 5 minutes. Add the onion, garlic and red-pepper flakes and cook, stirring occasionally, until onion is translucent, about 3 minutes. Turn the heat to medium-low, add the vodka and cook until reduced by half, 2 to 3 minutes.
• Stir in the tomatoes and then fill the can halfway with water and swish it around to loosen up any leftover tomatoes; add a quarter to half of the water to the pan. Simmer until the sauce begins to thicken, about 10 minutes, and season with salt and pepper. If you prefer your sauce a little looser, go ahead and add the remaining water and simmer 2 to 3 minutes more. Reduce heat to low, add the cream and cook, stirring, until the sauce becomes an even pinkish-rust color, about 1 minute.
• Stir in the cooked pasta and 1/4 cup cheese; toss to coat. Season to taste with salt and pepper. Divide among bowls, top with additional cheese, if desired, and sprinkle with the oregano and parsley.

Steps:

•    Place 10 (2 oz) plastic cups on a tray or small baking pan. Place a cherry with stem into each cup and set aside. <
• p id=”instruction-step-2″>2. Pour the cherry JELL-O powder into a medium mixing bowl. Add the boiling water and whisk until the JELL-O is dissolved. Add the ice cold cherry vodka to the hot JELL-O mixture and whisk to combine. Add the grenadine syrup and stir to mix.
• p id=”instruction-step-3″>3. Carefully pour the liquid jello mixture into each cup, filling up to the top. Chill for at least 4 hours to allow the gelatin to “set”. ENJOY RESPONSIBLY!!