I made this punch for a wedding shower I was hosting and it received rave reviews! Some of the girls were even mixing it with champagne for a 'punchy mimosa.' I made my punch with peach jello because I wanted to create a golden 'fall-like' color. It was very easy to make and found storing it in freezer ziploc bags to be perfect. I will definitely make again and experiment with other jello flavors.

Reviewed On: Oct. 7, 2008

Excellent. Great taste - not too buttery or heavy. I also did not notice the Crisco, something I would HATE to taste in a frosting. I used half the recipe to fill petit fours. This recipe served my needs perfectly. I'll definitely make it again.

Reviewed On: Oct. 7, 2008

This is the first time I've made rum balls and this recipe is very easy. Here is my experience: First, I ground up more (about 70-75) vanilla wafers and pecans (heaping cup) than the recipe requested. Then, I mixed in the sugar and cocoa before I added the liquids. In a glass measuring cup, I poured about a 1/3 cup of rum and a heaping teaspoon of espresso powder. I also added a cap-ful of vanilla extract. Next, I placed the stick of salted butter and corn syrup into the same pot to melt together. I felt the corn syrup would combine more smoothly with the dry mixture when melted. I poured the melted butter and corn syrup into the bowl and mixed well. Then, I added the rum mixture and mixed very well again. Because my mixture was wet due to the amount of rum, I placed the bowl into the refrigerator to set up for about 15-20 minutes. I used a 1/4 cup ice cream scoop to mold the mixture into 1 ounce balls. I then rolled them in toasted coconut, powdered sugar and cocoa. The balls absorbed much of the cocoa and powdered sugar so a second rolling right before presenting was necessary. They received good reviews from party goers. I'll definitely make these again.

Reviewed On: Dec. 18, 2007