Apple Jack Cider

his spiced and spiked cider will keep you warm on a cold winter’s night.

1 fifth Apple Jack brandy

1 fifth apple cider

6 cinnamon sticks

20 whole cloves

In large pot, bring apple cider, cinnamon sticks and cloves to a low boil. Remove pot from stove and add brandy. Return to stove and bring to a boil.

Strain cloves and cinnamon sticks. Serve cider in hot mugs. Garnish with fresh cinnamon stick.

Black and Blue Martini

1 part Blackberry Schnapps 1 part Spiced rum 1 part Cranberry juice

Prepare a Shaker glass full of ice then add the Blackberry Schnapps, next add the Spiced rum, next add the Cranberry juice. Stir, Drink, Enjoy - Remember - Ice is

Optional. If you go with no ice, use a smaller glass.

Brandy Slush

Refreshing drink that even those who hate tea will enjoy

4 individual green or black tea bags

9 cups water, divided

2 cups brandy

1 can (12 ounces) frozen lemonade concentrate, thawed

1 can (12 ounces) frozen orange juice concentrate, thawed

EACH SERVING:

1/4 cup lemon-lime soda, chilled

GARNISH:

Orange or lemon slice

 

• Place tea bags in a small bowl. Bring 2 cups water to a boil; pour over tea bags. Cover and steep for 5 minutes. Discard tea bags. Transfer tea to a large pitcher; stir in the brandy, lemonade concentrate, juice concentrate and remaining water. Pour into a 4-qt. freezer container. Freeze overnight or until set.
• For each serving, scoop 3/4 cup slush into a rocks glass. Pour lemon-lime soda into the glass; garnish as desired. Yield: 21 servings (about 4 quarts slush mix).

•  or 

• Try it with Blueberrry Vodka

 Use cherry vodka instead of the brandy for a change.

It helps if every couple hours you stir the slush til it's frozen. Otherwise it's extra slushy in the center and hard on the outside.

Frozen Watermelon Marguaritas from Foodnetwork

Puree 1 1/2 cups cubed watermelon
1 cup mango  tequila
1/2 cup each lime juice and orange liqueur
1 to 2 tablespoons confectioners' sugar
1/2 teaspoon salt
3 cups ice in a blender.

Divide among glasses; garnish with lime and watermelon.

Cindy McCallister's White Sangria

White Sangria

This is a wonderful sangria.... and it came from my lifelong friend  -she makes it ahead of time and puts it in a large jar with a screw on top, without the sparkling water, so it will keep for several weeks.

She lets the fruit marinate in the mixture about a day, then removes it.

We call it "The Recipe".  This would make a great gift made without the sparkling water... just include that bottle and put it in a pretty basket.

It is yummo!

1 cup apple rum
1 cup triple sec
1 Bottle dry white  (750)  (Renebarbier - Catalumya is what she uses)
5 c. pineapple juice
1  12-oz can lemonade
1  Liter sparkling water

Fruit - slice of oranges, appleas, kiwi, melon, peaches, raspberries

Mix all the wet ingredients except sparkling water.

Add Fruits

Let fruit seep in wine mixture for a day or two...then remove.

Add Sparkling Water  just before serving in each individual glass

Easy & Quick Lemonade made with whole lemons!

White Sangria with Summer Fruit

• 4 cups mixed fruit cut into slices or cubes (peaches, pineapple, kiwi, cherries, etc.).
• ½ cup Cointreau (or other orange liqueur)
• Lemon juice
• 1 bottle dry white wine or medium dry ( NOT CHARDONNAY)

In a large pitcher, place the fruit desired and cover with remaining ingredients, stirring lightly with a wooden spoon.

Marinate in refrigerator at least 1 hour and up to 24 hours.

Toss again gently, pour into glasses half filled with ice and serve immediately.

Beverages Watermelon Lemonade Cooler

2 cups water

1/2 cup  COUNTRY TIME Lemonade Flavor Drink Mix

3 cups chopped seedless watermelon

1 cup  ice cubes

PLACE all ingredients in blender; cover.
BLEND on high speed until smooth.
POUR into four glasses to serve.

How to Prepare Watermelon-Flavored Ice Cubes

Puree additional chopped watermelon in blender until smooth. Pour into ice cube trays; freeze until firm. Use in place of plain ice cubes to add flavor to, and chill, your favorite cold drink, such as ginger ale or fruit juice.

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 It makes alot -  freeze some for the next day and take out to thaw a little, re-blend and have as a frozen treat.

Pineapple Lemonade Cooler

COUNTRY TIME Lemonade or Pink Lemonade Flavor Drink Mix

2 cups  cold water

2 cups cold pineapple juice

1 bottle  (1 liter) club soda or seltzer,or diet 7-up chilled

MEASURE drink mix into cap just to 2-quart line. Pour into large plastic or glass pitcher. Add water and pineapple juice; stir until drink mix is completely dissolved. Refrigerate until ready to serve.
STIR in club soda just before serving.
SERVE over ice cubes in tall glasses.

Special Extra

Garnish with lemon and pineapple slices.

 

Can add vodka if desired

Crystal Light Raspberry Cooler with a twist

pkt. (0.06 oz.) CRYSTAL LIGHT On The Go Raspberry Ice Flavor Drink Mix

1-2/3 cups  water

1/2 cup grapefruit juice or pineapple juice

Make It

PLACE drink mix in large measuring cup. Add water and juice; stir until mix is dissolved.
SERVE over ice cubes in tall glasses. Garnish with lime wedge.

nutritional information

per serving

Calories

 20

Sodium

 10 mg

Low calorie

Good source of vitamin A or C

Low sodium

Carb Choices: 0

Diet Exchange

Free

K:53282v0:106571

Haute Chocolate ~ Karin Calloway's

"In this extra-rich version, whole milk and half and half are simmered together with two types of sugar and chopped chocolate. For the chocolate, I usually choose a bar of Valhrona bittersweet (look for bars with around 70 percent cocoa) and Ghirardelli semisweet, with 60 to 65 percent cocoa. If I have leftover milk chocolate on hand, I’ll usually add some in place of some of the semisweet chocolate for further chocolate character."

The cocoa can be served as soon as the chocolate melts, but I like to froth it up with an emersion blender before serving. Top each mug of cocoa with a big marshmallow.

 * 3 cups milk

* 3 cup half and half


* 4 tablespoons granulated sugar


* 3 tablespoons brown sugar


* 3.5 ounces semisweet chocolate, coarsely chopped


* 2 ounces bittersweet chocolate, coarsely chopped


* 1 teaspoon vanilla extract


* Marshmallows, for garnish


Heat everything in a saucepan, except the vanilla, until chocolates melt and sugar dissolves. Stir in the vanilla. Blend with an emersion blender until foamy. Ladle into mugs and serve with marshmallows.

Makes 6 to 8 servings.

Milkshake Magic

This recipe does NOT use ice cream - please follow the recipe EXACTLY - the oil in this recipe is needed to make it rich and creamy, just like oil is used in coffee creamers to make them rich and creamy.  If you really can't do the oil - add more cooking spray.   The "secret " to a great milkshake is - follow the recipe exactly!

1-1/2 to 2 cups ice water
1-1/2 cups nonfat dry milk powder
2/3 cup sugar ( or use Splenda guidelines to replace sugar)
1/4 cup unsweetened cocoa
1 teaspoon vanilla
1 to 1-1/2 trays of ice cubes, as much as you can spare ( do not skimp)
2 tablespoons corn oil plus a 5-second squirt of non-stick spray for emulsification purposes

Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4’s full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 - 12oz servings. For preparation tips please see below.

I love this recipe because it makes very rich milk shakes without any ice cream. With this recipe we can have delicious frosty milk shakes for a fraction of the cost of those using ice cream. And all the ingredients are on the pantry shelf.

Variations:
 Add 1 tablespoon of instant coffee for a mocha shake
 Add 1 very ripe banana for a chocolate banana shake
 Add a big spoonful of peanut butter for a decadent Chocolate Peanut Butter Shake.
 Add a few broken red and white candy mints for a refreshing Chocolate Mint shake.
To make Vanilla Milk Shakes, omit the cocoa powder, reduce the sugar to 1/2-cup and add 1 tablespoon (yes a full tablespoon) of vanilla flavoring. For a french vanilla milk shake crack in an egg too.

Fireside Frozen Mocha

SERVES 2

• 1 cup brewed coffee, cooled
• 2-3 tablespoons chocolate syrup or cocoa powder 
• 1/4 cup milk
• 1-2 teaspoon sugar (optional)
• 1 cup ice

1. Fill a blender with a cup of ice or The Magic Bullet’s Tall Cup halfway with ice.
2. Add chocolate syrup, milk, and sugar.
3. Add a cup of coffee to the blender and mix until smooth or fill The Magic Bullet’s Tall Cup ¾ full with coffee and mix with the Cross Blade until smooth.
4. Pour mixture into 2 coffee cups.
5. If desired, add whipping cream to the Short Cup and blend with the Flat Blade for about 5 seconds or use store-bought whipping cream in the can or make homemade whipping cream (I do this by chilling hand mixer beaters and bowl in the freezer for about 10-15 minutes; then I whip cream and some sugar or Grand Marnier until soft peaks form).
6. Add whipped cream to the top of the coffee mixtures and serve.

Bathtub Gin Fizz

1 (2-liter) bottle lemon-lime flavored carbonated beverage


1 (12-oz.) can frozen lemonade concentrate, thawed

1/2 cup lime juice

1/4 cup powdered sugar

2 1/4 cups gin

Ice

DIRECTIONS

1. In large punch bowl, combine carbonated beverage, lemonade concentrate, lime juice and powdered sugar; stir to blend.

2. Gently stir in gin. Serve over ice in tall glasses. If desired, garnish glasses with lime slices.

Red Wine Lemonade

1/4 cup granulated sugar (may increase up to 1/3 cup)
1/3 cup freshly squeezed lemon juice (may increase up to 1/2 cup), plus lemon slices for garnish
3/4 cup dry red wine (may decrease to 1/2 cup)
28 ounces club soda, chilled
crushed ice

1. Combine sugar, lemon juice and your favorite red wine in a medium to large pitcher; stir until sugar dissolves. Stir in club soda; pour over crushed ice in desired serving glasses. Garnish with lemon slices and serve immediately.

Tip: If you have 4 people over sharing, make enough for at least 2 batches because people will want lots more. Next time, I’ll plan for at least 3 for a group of four. It’s refreshing and light, and a great treat even for folks who rarely drink since the wine is so diluted.

Easy Frozen Margaritas!

"Authentic margaritas call for lots of fresh lime juice - both expensive and time-consuming. I've found I can shortcut the process by using frozen limeade. And for a festive non-alcoholic drink, combine a 12-ounce can of limeade (thawed) with a 48-ounce bottle of sparkling water."

---

Original recipe yield 8 6-ounce drinks

• 2 quarts ice cubes
• 1 (12 fluid ounce) can frozen limeade concentrate
• 12 fluid ounces tequila (measure with empty limeade can)
• 1/4 cup Cointreau
• Garnish:
• margarita or kosher salt for the rims
• lime slices cut in half

Calories: 229

1. Working in 2 batches, place 1 quart ice cubes in a blender. Add 1/2 can limeade, 6 ounces tequila and 2 tablespoons Cointreau. Blend at highest speed until drink is almost smooth. Pour into a pitcher and repeat with remaining ingredients. Store in the freezer.
2. To salt the margarita glasses, pour a single layer of salt on a salad plate. Moisten each glass rim with lime; dip each rim in the salt. Pour margaritas into each glass; garnish with lime. Serve immediately.

And you can change the flavor easily by adding any Pucker flavor to the drink. Strawberry, Watermelon or Island Blue are my favorites!

Peanut Butter Milkshakes

At last, a peanut butter milkshake that doesn't have a whole day's calories in it!

4 servings

2 cups skim milk
6 cups peanut butter ice cream (or Reese's Peanut Butter Cup)
3 tablespoons Hershey's chocolate syrup
Shaved chocolate (optional)

Combine first 3 ingredients in an electric blender. Stop blender and stir mixture with a spoon if necessary to help blend ingredients. Pour drink into large glasses with a straw. Garnish with shaved chocolate, if desired.

Peachy Pineapple Lemonade

This punch recipe was found in the May 2007 Smoothies & Summer Drinks!

by Sydney Mike

5 min | 5 min prep

SERVES 12 , 12 cups

• 3 cups peach nectar
• 3 cups pineapple juice, chilled
• 1 (12 ounce) can frozen lemonade concentrate, thawed
• 1 (17 ounce) bottle ginger ale, chilled
• 2 1/2 cups sparkling water, chilled
• crushed ice

1. In a gallon pitcher combine peach nectar, pineapple juice & lemonade concentrate.
2. Gently stir in carbonated ginger ale & sparkling water, then immediately serve over crushed ice.

The Best Strawberry-Limeade

Strawberry-Limeade
Serves 6 - 8

1 (16-oz.) container strawberries, stems removed
1 (12-oz) can frozen limeade concentrate, undiluted
5 cup cold water
Fresh strawberries
fresh mint for garnish(optional)

Combine strawberries in a container of a food processor; light pulse until smooth. Pour in a strainer to strain pulp. Combine limemade and water in a large pitcher and stir until limeade dissolves. Stir in strawberries; pour over ice and garnish with fresh strawberries and mint, if desired.

Ina's Pomegranate Breakfast Soda

* 16 ounces pomegranate juice
* 32 ounces sparkling water
* 1/2 ounce freshly squeezed lime juice
* 1 tablespoon superfine sugar

Directions

Mix the ingredients together in a pitcher and serve over ice

My Note: Could add vodka for an evening drink