Apple to the Core
Pour the gin, dry vermouth and peppermint schnapps into a martini shaker half-filled with cracked ice. Shake well & strain into a chilled cocktail glass. Garnish with a candy cane, and serve
Shake ingredients over ice. Serve in martini glass.
Cocoa Café Recipe
Serve mixed in an Irish coffee glass. Top with whipped cream.
In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Beat in the sugar, nutmeg, vanilla and salt, if desired. In another mixing bowl, beat cream until thickened, about 3 minutes. Stir into pudding mixture. Refrigerate until serving. Sprinkle with additional nutmeg, if desired. Yield: 2½ Quarts
Make a sugar rim on a coffee mug or fireproof snifter by putting sugar on a plate, add a splash of rum to the glass and swirl to wet the rim. Dip the rim in sugar. Add remainder of rum to the glass. Ignite and swirl to caramelize the rim. Add brandy, Kahlua, Grand Marnier and enough coffee to fill the glass to within 1 inch of the rim. Top with whipped cream.
Combine first 6 ingredients in a pitcher. Chill for about 2 hours. Add soda just before serving. Optional: Garnish with strawberries or orange slices.
Jell-O Magic Milkshakes
Pour 1 cup of milk into blender, add Jell-O. Cover and blend 30 seconds. Add softened ice cream and blend 1 minute longer.
Build the ingredients in order, with or without ice. Drizzle some crème de cacao off a spoon down the inside of the glass to achieve a "mudslide" effect.
Lipton Berry Fizz
In large pitcher, combine all ingredients except soda; chill. Just before serving, add soda; serve over ice. Makes about 2 quarts.
Lipton Berry Splash
In large pitcher, combine all ingredients; chill. Garnish, if desired, with orange slices; serve over ice. Makes about 2 quarts.
Easy Cran-Grape Spritzer
Fill glass three-quarters with Ocean spray Cran-Grape drink over ice. Top off with club soda, ginger ale or 7up. Easy and refreshing!
Tangy Fruit Punch
In a punch bowl or large container, combine pineapple juice, orange juice concentrate, lemonade concentrate, 1/2 cup water and sugar. Place bananas, strawberries and remaining water in a blender; cover and process until smooth. Stir into the juice mixture. Cover and refrigerate. Makes 25-30 servings, about 5 quarts.
In a mixing bowl, beat sugar and lemon juice on high speed for 3 minutes or until sugar is partially dissolved. Gradually add milk, beating constantly on high. Stir in lemon extract and peel. Refrigerate until ready to serve. Stir in soda just before serving. Serve over ice. Makes 3 quarts.
Sunny Citrus Cooler
In a 1 gallon pitcher, combine pineapple juice, orange juice concentrate and lemonade concentrate. Add ginger ale and mix well. Serve over ice. Garnish with orange slices, if desired. Refrigerate leftovers. Makes 1 gallon.
Mix together in blender at high speed for 30 seconds. Serve!
Ruby Wine Punch
In a saucepan, combine water, sugar, cinnamon, cloves and slat. Bring to a boil; reduce heat. Simmer 10 minutes; strain out spices and chill liquid. Combine chilled mixture with wine and cranberry apple juice. Makes 12 to 14 (4 oz) servings.
Homemade Instant Cocoa
Combine all ingredients in an airtight container and mix well. To make cocoa as needed, place 2½ to 3½ tablespoons of mix in cup. Add hot water; stir well.
Place water, strawberries and sugar in a blender; cover and blend until smooth. Stir in lemon juice. Blend in soda; serve immediately, garnished with lemon slices if desired. Makes 8 servings (2 quarts)
In a blender, combine lemonade concentrate, raspberries and sugar. Cover and process until blended. Strain to remove seeds. In a 4½ quart container, combine raspberry mixture, club soda and ice cubes; mix well. Serve immediately. Makes 3½ quarts.
Cool Fruit Smoothie
In blender, combine all ingredients and blend until smooth, stopping to scrape sides of blender as necessary. Pour into glass and garnish with a sprig of mint if desired. Makes four servings.
Cherry Cranberry Shakes
Place all of the ingredients in a blender; cover and process until smooth. Pour into chilled glasses. Makes 3½ cups.
Tropical Milk Shakes
In a blender, combine the milk, bananas, ice cream and pineapple; cover and process until smooth. Pour into chilled glasses. Top with coconut and pecans. Makes 5 cups.
Granola Chip Shakes
In a blender, combine milk, 2 tbl butterscotch topping and ice cream; cover and process until smooth. Pour into chilled glasses. Drizzle with remaining topping; sprinkle with half of the grand and chocolate chips. Un a knife to swirl topping into shake. Top with remaining granola and chips. Makes 2½ cups.
Dreamy Cheesecake Shake
Additional ingredients for each shake
In a mixing bowl, beat cream cheese until fluffy. Add condenses milk and lemon juice; beat until thickened and blended. Fold in whipped topping. Spoon into the crust. Refrigerate for 2 hours or until set. Cut into 8 pieces. For each shake, place one piece of cheesecake in a blender; add the additional ingredients. Cover and process until smooth. Pour into a chilled glass. Makes 8 servings.
Peachy Buttermilk Shakes
Place all of the ingredients in a blender; cover and process until smooth. Pour into chilled glasses. Makes 3 cups.
In a chilled bowl, beat cream, confectioners' sugar and vanilla until stiff. Refrigerate.
Prepare coffee, using 3/4 cup ground coffee and 3 cups water. Heat 4 mugs by rinsing with boiling water; drain. Add 1 oz (2 tbl) whiskey and 1 to 2 tsp granulated sugar to each mug; stir. Pour hot coffee into each mug. Top with the whipped cream and sprinkle with instant coffee. Serve immediately. Make 4 (3/4 cup each) servings.
Prepare strong coffee (3 level tbl ground coffee to 3/4 cup water). For each serving, pour 2 tbl brandy into mug; fill 2/3 full with coffee. Tope with 1 scoop chocolate, vanilla, peach or butter pecan ice cream.
Classic Hershey's Hot Cocoa
Single Serving Recipe
Combine sugar, cocoa and salt in microwave save mug. Add about 2 tsp milk, stir until smooth. Microwave at HIGH, 1-2 minutes or until hot. Add vanilla, if desired. Stir well; serve.
Six Servings Recipe
In a medium saucepan, stir together sugar, cocoa and salt. Cook over medium heat, stirring constantly until mixture comes to a boil. Boil and stir 2 minutes. Add milk; stirring constantly, heat to serving temperature. Do Not Boil. Remove from heat, add vanilla. Beat with whisk until foamy. Six 6 oz Servings.
Variations: Add one of the follow with the vanilla extract: Cinnamon Cocoa: 1/4 to 1/2 tsp ground cinnamon. Mint Cocoa: 1/2 tsp mint extract or 4 tbl crushed hard peppermint candy. Mocha Cocoa: 1 to tbl powdered instant coffee.
Super Iced Chocolate Cappuccino
In a blender container, place syrup and coffee; blend on high speed. Add ice cream; cover and blend until smooth. Serve immediately over ice; top with shipped cream and ground cinnamon, if desired. About six 6 oz servings.
Yogurt Banana Smoothie
Place all ingredients in a blender container. Cover and blend on high speed until smooth, about 30 seconds.
Variation: Substitute 1 cup strawberries, sliced, for the banana. Omit nutmeg and ice cubes.