Pamil

Prank

Angels

Cowboys

A creamy lemon tea with light hints of rose.

LEMON CHIFFON (CAFFEINE-FREE)

A warm and comforting subtle vanilla tea.

NOT SO PLAIN VANILLA

Black tea with star anise, black cocoa, white chocolate, coconut.

CEYLON STAR

A green tea prepared with spearmint leaves and sugar.

MOROCCAN MINT

MEIOMI MONTEREY

PLANET OREGON PINOT NOIR

VELVET DEVIL MERLOT

CATENA MALBEC

MICHAEL DAVID 'PETITE PETIT SYRAH

THE PRISONER

ANGELS & COWBOYS

DUCKHORN 'DECOY'

ROBERT MONDAVI FREAKSHOW

WYCLIFF BRUT

MOSCATO D'ASTI

JULES TAYLOR PINOT GRIGIO

KENDAL JACKSON RESERVE CHARDONNAY

HOUSE MER SOLEIL "UNOAKED" CHARDONNAY

5.5% ABV (GLACIAL TILL WINERY - PALMYRA, NE) **LOCAL**

GLACIAL TILL SEASONAL CIDER

N/A (EMPYREAN BREWING - LINCOLN, NE) **LOCAL**

MANGO HOP DROPS

In a large bowl, combine the chicken thighs with salt, black pepper, and paprika. Mix well and set aside to marinate for at least 15 minutes.

Prepare the Chicken

While the chicken is marinating, chop the onion, bell pepper, and tomatoes. Mince the garlic and set all the chopped ingredients aside.

Chop the Vegetables

In a large skillet or pot, heat a tablespoon of oil over medium heat. Add the chopped onions and minced garlic, sautéing until the onions become translucent, about 3-4 minutes.

Sauté the Aromatics

Add the marinated chicken thighs to the skillet. Cook for about 5-7 minutes on each side, or until they are browned and cooked through.

Cook the Chicken

Stir in the bell pepper, diced tomatoes, and curry powder. Cook for another 3-5 minutes, allowing the vegetables to soften.

Add the Veggies and Spices

Pour in the coconut milk and bring the mixture to a simmer. Allow it to cook for about 10 minutes, stirring occasionally, until the sauce thickens and flavors meld together.

Stir in Coconut Milk

Taste and adjust seasoning if necessary. Stir in chopped cilantro and remove from heat. If using, squeeze fresh lime juice over the top before serving.

Finish and Garnish

Serve the pamil over cooked rice, if desired. Garnish with additional cilantro and lime wedges on the side.

Serve the Dish

Chicken thighs, boneless and skinless

Garlic, minced

Onion, chopped

Bell pepper, sliced

Tomatoes, diced

Coconut milk

Curry powder

Paprika

Salt

Black pepper

Cilantro, chopped

Lime, juiced

Rice, cooked, for serving

Boil 1 cup of water in a saucepan. Once boiling, remove from heat and stir in the Jell-O powder until fully dissolved.

Prepare the Jell-O

Add the remaining 1 cup of cold water to the mixture. Stir well and pour the Jell-O mixture into the plastic cups. If using gelatin dessert, layer it at the bottom of the cups before pouring the Jell-O mixture on top.

Mix and Chill

Place a plastic straw in each cup of Jell-O, ensuring they are upright. The straws should be positioned so that they remain in the center of the cups.

Insert Straws

Chill the cups in the refrigerator for 4 hours or until the Jell-O is fully set.

Refrigerate

Once the Jell-O is set, you can optionally top with whipped cream and fruit slices for added decoration.

Prepare for Serving

Serve the Jell-O cups to your unsuspecting friends. Watch their confusion as they try to drink from the straws!

Prank the Victim

Jell-O (any flavor)

Water

Plastic cups

Plastic straws

Gelatin dessert (optional for visual effect)

Whipped cream

Fruit slices (like strawberries or lemons)

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

Preheat Oven

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In a separate bowl, beat the egg whites until they form stiff peaks. Set aside.

Whip Egg Whites

In another bowl, mix together the milk, melted butter, and vanilla extract until smooth.

Combine Wet Ingredients

Gently fold the wet ingredients into the dry mixture until just combined. Then, carefully fold in the whipped egg whites until no streaks remain.

Combine Mixtures

Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Bake the Cake

Once baked, remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Cool the Cakes

In a mixing bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, heavy cream, vanilla extract, and salt, beating until smooth and fluffy.

Prepare Frosting

Once the cakes are completely cooled, place one layer on a serving plate and spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake.

Frost the Cake

Sprinkle the edible glitter over the frosted cake. Arrange fresh berries and mint leaves on top for a colorful and elegant presentation.

Decorate the Cake

All-purpose flour

Granulated sugar

Baking powder

Egg whites

Milk

Vanilla extract

Butter, melted

Powdered sugar

Unsalted butter, softened

Heavy cream

Edible glitter

Fresh berries (strawberries, blueberries, raspberries)

Mint leaves

In a large mixing bowl, combine the ground beef, onion powder, garlic powder, salt, black pepper, and Worcestershire sauce. Use your hands to mix until just combined.

Mix the Ingredients

Divide the beef mixture into four equal portions and shape each portion into a patty, making sure they are about ¾ inch thick.

Form the Patties

Place the formed patties on a plate and cover with plastic wrap. Refrigerate for at least 30 minutes to help them hold their shape while cooking.

Chill the Patties

Preheat your grill or stovetop grill pan over medium-high heat.

Preheat the Grill

Once the grill is hot, place the beef patties on it. Cook for about 4-5 minutes on each side, or until they reach your desired doneness.

Cook the Patties

In the last minute of cooking, place a slice of cheddar cheese on each patty and top with a slice of bacon. Close the grill lid to melt the cheese.

Add Cheese and Bacon

Toast the hamburger buns on the grill for about 1-2 minutes until golden brown.

Prepare the Buns

On the bottom half of each bun, place a cooked patty with melted cheese and bacon. Add pickles and a drizzle of BBQ sauce on top. Cover with the top half of the bun.

Build the Burger

Serve the Cowboys hot with your favorite sides.

Serve

Ground Beef

Onion Powder

Garlic Powder

Black Pepper

Worcestershire Sauce

Cheddar Cheese

Bacon

Pickles

BBQ Sauce

Hamburger Buns

In a medium saucepan, bring 4 cups of water to a boil. Remove from heat and add the dried rose petals. Let steep for about 10 minutes.

Steep the Rose Petals

After steeping, strain the liquid through a fine mesh sieve into a separate bowl to remove the rose petals.

Strain the Mixture

In the saucepan, combine the strained rose water with 1 cup of lemon juice, 2 tablespoons of honey, and 1 teaspoon of vanilla extract. Mix well until the honey dissolves.

Combine Ingredients

Stir in 1 cup of coconut milk and 1 teaspoon of lemon zest into the lemon and rose mixture until fully combined.

Add Coconut Milk

You can serve the Lemon Chiffon warm or chill it in the refrigerator for about 30 minutes before serving. Pour into cups and enjoy!

Chill or Serve Warm

Lemon Juice

Dried Rose Petals

Honey

Vanilla Extract

Coconut Milk (or cream)

Lemon Zest

In a medium saucepan, bring 4 cups of water to a boil over high heat.

Boil Water

Once boiling, remove from heat and add 2 tablespoons of loose black tea leaves. Split the vanilla bean lengthwise and scrape the seeds into the pot; add the bean pod as well. Cover and let steep for 5-7 minutes.

Steep Tea

After steeping, strain the tea into a teapot or heatproof pitcher to remove the tea leaves and vanilla bean.

Strain Tea

Stir in 2 tablespoons of honey while the tea is still warm, adjusting the sweetness to your taste.

Add Sweetener

Pour in 1 cup of milk (or non-dairy alternative) and stir well to combine.

Mix in Milk

Add 1 teaspoon of ground cinnamon and 1 teaspoon of vanilla extract. Stir until everything is well blended.

Finish with Spice

Pour the tea into cups and enjoy it warm. Optionally, garnish with a sprinkle of cinnamon or a cinnamon stick.

Serve Warm

Loose black tea leaves

Vanilla bean

Milk (or non-dairy alternative)

Ground cinnamon

In a medium saucepan, bring 4 cups of water to a rolling boil.

Once the water is boiling, remove it from heat. Add 2 tablespoons of black tea leaves and 1 whole star anise to the water. Let it steep for about 5 minutes.

After steeping, strain the tea into a teapot or large cup to remove the tea leaves and star anise.

While the tea is still warm, whisk in 1 tablespoon of black cocoa powder and 1 cup of white chocolate chips until fully melted and combined.

Add Cocoa and Chocolate

Stir in 1 cup of shredded coconut into the mixture for added flavor and texture.

Incorporate Coconut

Add sugar or your preferred sweetener to taste, stirring well to combine.

Sweeten to Taste

Pour the Ceylon Star tea into cups or mugs and enjoy while hot. Optionally, garnish with a sprinkle of shredded coconut on top.

Serve Hot

Black tea leaves

Star anise

Black cocoa powder

White chocolate chips

Shredded coconut

Sugar or sweetener

In a kettle, bring 4 cups of water to a rolling boil.

Once the water has boiled, remove it from heat and add 2 tablespoons of green tea leaves. Allow the tea to steep for about 3-5 minutes.

After steeping, strain the tea into a teapot or another container to remove the tea leaves.

Add 1 cup of fresh spearmint leaves to the strained tea. Stir gently to combine.

Add Mint Leaves

Add granulated sugar to taste, stirring until fully dissolved.

Sweeten the Tea

Pour the Moroccan Mint tea into small glasses or cups, garnishing with additional mint leaves if desired.

Green tea leaves

Fresh spearmint leaves

Place the Meiomi Monterey Pinot Noir in the refrigerator for at least 1 hour before serving to ensure it's chilled.

Pamil

Prank

Angels

Cowboys

Lemon Chiffon (caffeine-free)

Not So Plain Vanilla

Ceylon Star

Moroccan Mint

Meiomi Monterey

Planet Oregon Pinot Noir

Velvet Devil Merlot

Catena Malbec

Michael David 'petite Petit Syrah

The Prisoner

Angels & Cowboys

Duckhorn 'decoy'

Robert Mondavi Freakshow

Wycliff Brut

Moscato D'asti

Jules Taylor Pinot Grigio

Kendal Jackson Reserve Chardonnay

House Mer Soleil "unoaked" Chardonnay

Glacial Till Seasonal Cider

Mango Hop Drops