Cinco de Mayo Fiesta!

Beer Jello Shots

1 cup of beer
2 packets of knox gelatin
1 cup of water
6 packets of splenda (or you can use 1/2 cup of sugar)
icing or cool whip topping
lime garnish
….add the gelatin to cold beer and let sit to thicken….heat 1 cup of water to a boil then remove from heat…..add gelatin/beer mix to hot water and mix with a whisk…..add splenda and mix again…..pour into your cups and refrigerate (i let it sit over night)…..once solid….top with frosting or cool whip topping and garnish with a lime slice….very simple!

Taco Cupcakes


  • 1 pound ground beef
  • 1 (1.25 ounce) package of Old El Paso taco seasoning mix
  • 36 wonton wrappers
  • 1 (16 ounce) can Old El Paso refried beans
  • 36 tortilla chips
  • 2 cups shredded cheddar cheese
  • optional toppings: sour cream, diced tomatoes, cilantro, onion


  1. Preheat the oven to 375 degrees. Spray 18 muffin cups with cooking spray.
  2. Brown beef in a skillet and drain the fat. Add the taco seasoning mix and water called for on the package and simmer for 4-5 minutes. Set aside.
  3. Place one wonton wrapper in the bottom of each muffin cup. Layer about 1 Tbsp of refried beans on top of each wonton. Crush one tortilla chip on top of the beans. Top with 1 Tbsp of taco meat and 1 Tbsp of shredded cheese. Repeat the layers again with a wonton wrapper, refried beans, tortilla chips, taco meat, and cheese.
  4. Bake for 15-18 minutes or until golden brown.
  5. Remove cupcakes from tin and top with your favorite taco toppings (i.e. sour cream, diced tomatoes, onion, or cilantro)


Margarita Cupcakes


You can go a little or a lot with these. Go for full mock Margarita, or spike them all the way!

Vanilla Cupcake Mix and Buttercream frosting work well. Take some green food dye on a tooth pick and mix gently for only a hint of color. Drizzle with sugar for a frothy effect. Use real limes or get some lime candy:

For spiking: Add a tablespoon of Tequila and a table spoon of lime juice to both  or brush cupcakes when they’re done with Tequila



April Fools Dessert Tricks!

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It’s April Fools! Here are some fun fake out desserts, that retain the yummy!

Fakin’ and Eggs











For the eggs: Melt the white chocolate chips according to the package directions. Transfer the melted chocolate to a ziplock bag and snip off a corner.

Squeeze nickel-size portions of the chocolate onto a sheet of waxed paper, then gently press a yellow M&M, letter side down, into the center of each. Let the candies cool. Makes 12 eggs.

For the fakin’: Remove the wrapping from a square caramel and a Tootsie Roll Midgee. Microwave the candies for 4 seconds to make them soft. Use your thumb and forefinger to slightly flatten each candy piece, then press them together.






Halve the candy, then stack and press the pieces into alternating layers.






Slice a 1/4-inch-wide piece from the stack. Pinch and stretch the piece lengthwise into a flat bacon strip, then cut it in half. Add ripples to each half by gently bending the edges. Makes 3 strips (6 pieces).







Onion Rings…?












10 licorice pastels

10 pieces Twizzlers Rainbow Twists

5 ounces white candy coating, melted

3/4 cup graham cracker crumbs


  1. Place a pastel in the end of a twist. Attach the other end of twist to pastel, forming a ring. Repeat with remaining pastels and twists.
  2. Place melted coating and cracker crumbs in separate shallow bowls. Dip rings in coating allowing excess to drip off, then roll in crumbs. Place on waxed paper; let stand until set. Yield: 10 servings.


Peas, Carrots and Potatoes….?








For Mashed Potatoes: Liberally frost each cupcake with white frosting to look like a mound of mashed potatoes.  Make a small indentation in the top where the yellow Starburst pat of butter will be set, but before placing it, drizzle caramel topping that has been melted slightly.

For Peas and Carrots: Color vanilla frosting with green food coloring and spread on top of 1 cupcake. Cut Orange Starburst squares into quarters. Arrange orange Starburst squares and Lime Runts or Green Skittles on top of cupcake, pressing them into the frosting.










  1. Take vanilla canned frosting and add three drops of yellow food coloring and 1/2 teaspoon cocoa powder. Mix well.
  2. Place frosting in a zip-lock bag and snip one end.  Squeeze bag and drizzle all over cupcake moving your hand up and down and all around to create the appearance of noodles.
  3. Add a Whoppers candy for the meatball. You can use any chocolate candy that is round.
  4. Then take your squeeze bottle of strawberry jam and squeeze directly over the candy covering it completely.
  5. Place white chocolate chips in blender or food processor until fine crumbs form.  Sprinkle over cupcake.



Super Bowl Sunday Appetizers

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Are you ready for some football this weekend? Here are some fun football themed food for your Super Bowl Party.

Spicy Deviled Eggs

Chili and Football Grilled Cheese

Guacamole Football Field

Laces Out Brownies

    Check out our Website for menu and ordering information,


    Valentine’s Day Cupcake Decorating Cheat Sheet

    Cupcakes are a lot of fun to decorate. Here’s a Valentine’s Day Cupcake Decorating Cheat Sheet to help you choose your perfect cupcake! Never fear, with time and and a little love, a determined cook can make anything!

    The great thing about all these recipes is they can be easily made with a standard box of cake mix. Chocolate works for most of these but feel free to experiment!

    Peanut Butter M&M

    Effortless and cute!  Get some Peanut Butter frosting and Valentine’s M&M’s. Frost and sprinkle on top!

    Candy XOXO

    It gets a little harder now! Vanilla frosting works best to help the design stand out. Get some small red candies and gently place them in the wet frosting in X’s and O’s.  Just make sure the frosting hardens with candies already in so they stick!

    Frosting Swirl

    Simple. We promise! Just put two colors of frosting, unmixed, in a frosting tube and frost! DIYers can use a Ziploc bag, and cut off the tip. Squeeze gently, the key here is to keep the frosting as unmixed as possible.

    Heart Shaped

    These are easier then they look! You just need the secret ingredient!

    ^ Here’s the trick!^  Fill cupcake cups and cake mix and put them in the pan, then get a marble and place it between the cup and the metal pan creating an indent.

    Powdered Sugar Hearts

    Okay, your getting a little creative here. Here’s the key to this effect, cut a heart shape out of wax paper or card stock.  Use both the heart cut out and the remaining sheet to cover the cupcakes and sift the powdered sugar over top to make your heart topping. Do an even number of each and place them in an alternating pattern for effect.

    Strawberry Puree Inside

    There’s some skill level in this one. Use strawberry jam and a cupcake filler, Target and Bed, Bath, and Beyond will usually have one available. When you’re done frost as normal!

    Cut Out Hearts

    Your really going for it now! Cut the tops off chocolate cupcakes, added a layer of pink frosting, punched a heart shape using a cookie cutter, then replaced the top onto the cupcake.

    Roses and Ribbons

    Wow Master Chef! I’m impressed! Frost you cupcakes with white frosting to help the roses stand out. Use fondant to make the roses, color it, rolled it flat and then cut into uneven strips 3/4 inch strips. Then, start at one end and roll them up. Tie a ribbon around for extra effect.

    We are the ultimate romantics at Rise and Shine and we enjoy helping love to blossom in any way. You’ll have to find that special someone on your own, but with our event planning and location scouting services, you’re sure to fall in love!


    Check out our Website for menu and ordering information, RiseandShine


    Kid Friendly Fruit Cake

    posted in: Desserts, Events, Recipes | 0

    Fruit cake isn’t just a holiday doorstop anymore! Rock solid (literally!) in its reputation and spiced with Brandy, the fruitcake doesn’t have much that needs changing. But to keep your party kid-friendly here’s a twist on that classic recipe, the keeps the brandy where it belongs, in the adults cocktail glasses!


    • 4 cups mixed candy (jelly beans, gummy bears, gummy worms, red licorice pieces, and butterscotch chips)
    • 4 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 cup (2 sticks) unsalted butter
    • 2 cups sugar
    • 4 large eggs
    • 1 teaspoon vanilla



    Heat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2-inch) loaf pans.

    Put the candies in a large bowl and mix them up well. Take 2 tablespoons of the flour and toss it with the candies to coat them so they will not sink or stick together. Set aside. Whisk the baking powder and salt into the remaining flour and set aside.

    Using a stand mixer with a paddle attachment or a hand held mixer, beat the butter until light and fluffy, about 1 minute. Add the sugar a little at a time scraping down the sides of the bowl once or twice, until the mixture is smooth and fluffy. Add the eggs 1 at a time beating well, then the vanilla. Pour in half the flour mixture and beat on low speed until it is incorporated. Do the same with the remaining flour.

    The batter will be stiff and you might have to finish this by hand. Fold in the candies. Divide the mixture evenly between the 2 prepared pans pressing it in well so there are no air pockets; smooth the top. Bake until puffed and browned and a toothpick inserted into the center comes out clean, about 60 to 70 minutes. While they are still a bit warm, run a knife between the cakes and the pans to loosen them. Do not turn them out until they have completely cooled. Slice and enjoy.