Hot Chocolate
Ingredients:
3 cups milk
1/3 cup semisweet chocolate, grated
1 tablespoon white sugar
1/2 teaspoon ground cinnamon
1 egg
Instuctions:
1 Put milk into a microwave-safe container and cook on High in microwave
for 2 minutes. Mix in chocolate, sugar, and cinnamon. In a small bowl,
whisk an egg until smooth, then mix it into the chocolate mixture.
2 Return to microwave and cook on High for 3 to 4 minutes or until foamy
(be careful not to let it boil.) Whisk until smooth and pour into 3 mugs.
Makes 3 coffee mugs
Banana Bonkers
Ingredients:
3 bananas
3 cups fresh grapefruit juice
2 cups lemon sherbet
1 cup crushed ice
Instructions:
Puree bananas in a blender or food processor. In a gallon pitcher combine pureed bananas, grapefruit juice, lemon sherbet and crushed ice. Stir and serve.
Makes 6 Servings
Berry Lemonade Slush
Ingredients:
1 (20 ounce) package COUNTRY TIME Lemonade Flavor Drink Mix
1/2 cup water
3 cups ice cubes
1 cup fresh or frozen blueberries or strawberry halves
Instructions:
1. Measure drink mix into cap just to 1-quart line.
2. Place drink mix, water, ice and fruit into blender container; cover. Blend on high speed about 10 seconds. Turn off blender. Mix with spoon; cover. Blend about 5 seconds or until smooth. Serve immediately. Store leftover slush in freezer.
Makes 7 Servings
Simply Great Punch
Ingredients:
2 (46 fluid ounce) cans fruit punch
1 (2 liter) bottle lemon-lime flavored carbonated beverage
1/2 gallon French vanilla ice cream
Instructions:
Pour chilled punch and soda into punch bowl. Scoop out entire half-gallon of ice cream, and carefully slide into punch
Makes 80 4 oz. Servings
Cherry Fizz
Ingredients:
1/2 cup frozen cherry juice concentrate, thawed
1/2 cup ginger ale
Instructions:
Place cherry concentrate in a glass. Slowly stir in ginger ale.
Makes 1 Serving
Choco-berry Splash
Ingredients:
3/4 cup cold milk
|
3 tablespoons frozen strawberries, thawed
|
2 tablespoons HERSHEY'S ® Chocolate Syrup
|
2 tablespoons vanilla ice cream
|
1 cup crushed ice
|
2 tablespoons carbonated water
|
1 scoop vanilla ice cream
|
Instructions:
1. Into blender container, place milk, strawberries, syrup and 2 tablespoons ice cream. Cover; blend on medium speed until smooth.
2. Pour into tall glass filled with ice. Add club soda; stir. Top with scoop of ice cream; garnish with additional fruit, if desired. Serve immediately. One 12-ounce serving.
3. Variations: Substitute the following fruits for the frozen strawberries: Fresh Strawberry Splash: 1/4 cup sweetened fresh strawberries Peach Splash: 1/3 cup canned peach slices or pieces, or 1/2 peeled fresh peach. Pineapple Splash: 2 slices canned or 1/4 cup crushed pineapple. Raspberry Splash: 3 tablespoons frozen raspberries with syrup, thawed.
Makes 1 Serving
Chocolate Mug Milkshake
Ingredients:
4 cups chocolate ice cream
2 cups milk
1/4 cup brown sugar
1/4 cup white sugar
1/4 cup ground cinnamon
Instructons:
In a blender, combine ice cream, milk, brown sugar, white sugar and cinnamon. Blend until smooth. Pour into glasses and serve.
Makes 4 Servings
Chocolate Peanut Butter Milkshake
Ingredients:
1 cup creamy peanut butter
1/4 cup chocolate syrup
1/4 cup milk
12 cubes ice
Instuctions:
In a blender, combine peanut butter, chocolate syrup, milk and ice cubes. Blend until smooth. Pour into glasses and serve.
Makes 4 Servings
Colorful Beverage
Ingredients:
1 (64 fluid ounce) bottle orange juice
1 (64 fluid ounce) bottle cranberry juice
Instructions:
1. Pour the orange juice into ice cube trays and freeze them. Chill the cranberry juice in the refrigerator.
2. When the orange juice cubes are frozen, Place them in a large pitcher and pour in the cranberry juice.
Makes 16 Servings
Cool Off Smoothie
Ingredients:
2 cups strawberries, hulled
1 cup orange juice
1 (8 ounce) container strawberry yogurt
2 cups ice 1 banana
Instructions:
In a blender combine strawberries, orange juice, yogurt, ice and banana. Blend until smooth.
Makes 2 Servings
Fruit Fizzies
Ingredients:
1/2 cup water
1/2 teaspoon baking soda
1/2 cup grape juice
Instructions:
Pour water into a tall glass. Stir in the baking soda. Pour in the grape juice.
Makes 1 Serving
Fruited Yogurt Shakes
Ingredients:
3 cups cold fat free milk
1 (1 ounce) package JELL-O Pudding & Pie Filling, any flavor
1 (8 ounce) container plain yogurt
1 cup crushed ice
1 banana, cut in chunks
Instuctions:
1. Pour milk into blender container. Add remaining ingredients; cover. Blend on high speed 1 minute or until smooth.
2. Serve at once or refrigerate and stir before serving. (Mixture thickens as it stands. Thin with additional milk, if desired.)
Makes 6 Servings
Eggnog Bavarian
Ingredients:
2 Tbsp unflavored gelatin
4 cups eggnog
1 cup marshmallow cream
2 tsp. vanilla
1/4 tsp almond extract
1/2 cup heavy cream, whipped
Topping:
2 cups of canned cherry pie filling
2 Tbsp fresh lemon juice
Instructions:
Dissolve the gelatin in 2 cups of eggnog over low heat, stirring constantly. Stir in marshmallow cream to dissolve. Add remaining eggnog, flavor extract and blend well. Chill mixture 1 hour. Whip cream and fold into chilled mixture. Pour mixture into a mold and chill until firm. Carefully unmold onto serving platter. Serve with cherry topping. For topping mix pie filling with the fresh lemon juice to thin a bit.
Yield 8.
Kahlua Liqueur
Ingredients:
4 cups sugar
4 cups water
1/2 cup instant coffee (not freeze dried)
1 qt Vodka
1 Vanilla bean, sliced diagonally several times
Instructions:
Boil sugar in water for 10 minutes. Add instant coffee. Remove from heat. Add Vodka and
Vanilla bean. Pour into bottles, let stand three weeks, turning bottles daily
Pretty 'n Pink Punch
Ingredients:
2/3 cup red cinnamon candies, divided
vegetable cooking spray
1 quart strawberry ice cream, softened
1/4 cup sugar
1/2 cup water
1 can pineapple juice (46 oz)
1 can frozen pink lemonade concentrate, thawed and diluted (12 oz)
1 bottle ginger ale, chilled (1 liter)
Instructions:
Sprinkle 1/3 cup cinnamon candies into a 5-cup ring mold coated with
cooking spray. Spoon ice cream evenly into mold. Cover and freeze until
firm. Combine remaining 1/3 cup candies, sugar, and water in a small
saucepan. Bring to a boil; reduce heat, and simmer until candies
dissolve, stirring occasionally. Let cool completely.
Combine syrup mixture, chilled pineapple juice, and pink lemonade in a
large punch bowl; stir well. Let ice cream mold stand at room temperature
5 minutes before unmolding.
Gently stir chilled ginger ale into punch just before serving. Carefully
float ice cream ring in punch.
Makes 4 1/2 quarts.
Crockpot Mulled Cider
INGREDIENTS:
1/2 C Brown Sugar
2 Qt Cider Vinegar
1 Tsp Allspice -- whole
1 1/2 Tsp Cloves -- whole
2 Sticks Cinnamon
Orange Slices
DIRECTIONS:
Put all ingredients in crock-pot. If desired, tie whole
spices in cheesecloth or put in tea strainer. If spices
are added loose, strain before serving. Cover; cook on Low
2 to 8 hours. Serve from the crock pot with a ladle, or
if using a coffee pot, right out of the spout in place of
coffee.
|