Fireball Crepe Recipes

FIREBALL MUSHROOMS

Steps:

• Heat 1/4 cup margarine in a large skillet, and cook and stir the celery, onion, and garlic over medium heat for about 5 minutes, until onion is translucent. Stir in the chopped clams and salad shrimp, and cook and stir about 3 more minutes, until the mixture is hot. Drain most of the liquid from the skillet, leaving about 1 tablespoon.
• Sprinkle in the chicken bouillon granules, cayenne pepper, and white pepper, and stir. Gently stir in the croutons, bread crumbs, and crab meat.
• Preheat an oven to 400 degrees F (200 degrees C).
• Melt 1/4 cup of margarine in the bottom of a 9x13 inch baking dish, and pour in the white wine. Mound about 1/3 cup of filling into each mushroom cap, and place them into the baking dish. Sprinkle the Italian blend cheese over the mushroom caps.
• Bake in the preheated oven for about 20 minutes, until the cheese is bubbling and starting to brown.

"FIREBALL" WHISKY COCKTAILS

Steps:

• Use a vegetable peeler, and cut strips of orange peels for garnish, set aside.
• Optional: wrap around cinnamon sticks and secure with a small piece of toothpick.
• Slice oranges into small wedges, squeeze a slice of orange in the glass.
• Fill glass 1/2 full of ice, pour 1 shot of Fireball Cinnamon Whisky.
• Fill the glass within an inch of top with Apple Cider.
• Place 5 cloves, 1 cinnamon stick with orange peel garnish wrapped around.
• Pour a splash of either 7up or Club Soda.
• Serve and enjoy.

FIREBALL® HORCHATA POPS

Steps:

• Grind rice finely using a coffee or spice grinder. Transfer to a large bowl; add cinnamon sticks. Pour in warm water. Cover with plastic wrap and let sit, 8 hours to overnight.
• Strain rice mixture through a sieve set over a bowl. Press against the rice with a wooden spoon to squeeze out as much liquid as possible; discard rice. Stir rice milk and sugar into strained liquid to make horchata.
• Measure 2 1/2 cups horchata into another bowl. Add cinnamon whiskey, cayenne pepper, and 1/4 teaspoon ground cinnamon. Pour into ice pop molds.
• Freeze until solid, at least 12 hours.
• Run molds under warm water to release ice pops. Sprinkle with an additional dash of cinnamon before serving.

FIREBALL CREPE

Steps:

• For the crepe batter: Combine milk, 2 cups water and eggs in a large bowl and mix thoroughly. Add flour and salt and mix until smooth. Slowly add melted butter and mix. Let batter rest, refrigerated, 24 hours!
• Add some butter in a hot crepe pan on medium heat, then add just enough batter to spread out with the back of a spoon. Cook until the edges start to curl and are slightly browned, 3 to 4 minutes, then flip and cook the other side, 3 to 4 minutes more. Cook 2 more crepes in the same manner.
• For the fireball crepe: Combine butter and brown sugar in a nonstick saucepan on medium heat until melted, then add cherries. Flambe with whiskey by tipping the pan into the flame and letting cook off.
• Add cinnamon goat cheese to each crepe. Roll crepes and spoon cherry mixture and sauce over the tops. Top with powdered sugar and candied almond crumbs and dollop on the side with whipped cream.