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Caesar Jr.
Ingredients:
Worcestershire
Sauce
Tobasco
Sauce
1or 2
Lime
1
Horseradish
1
Bottle Clamato Juice
1 Bunch
of Celery
Cherry
Tomatos
Rim a
double old fashioned glass with fresh lime and celery salt. Fill with ice and
add 1/2 tsp. worcestershire, 1/4 tsp. tabasco (or to taste), the juice of 1/4
fresh lime and 1/2 tsp. grated horseradish. Top with clamato and stir.
Garnish with a celery stalk and a cherry tomato (optional).
Crantastic
Ingredients:
6 oz.
cranberry juice
2 oz.
orange juice
1 oz. 7
Up
1 oz.
grenadine
Mix:
Blend
together
Serves
1 - 10 oz. Drink
Pina Colada Flip
Ingredients:
1 (46
oz.) can pineapple juice, chilled
1 (16
oz.) can cream of coconut
1 qt.
vanilla ice cream
1 (28
oz.) bottle of club soda, chilled
Mix:
Mix
first 2 ingredients in punch bowl.
Spoon:
Ice
cream into mixture.
Add:
Club
soda slowly
Serves
12
Christmas Wassail
2
cinnamon sticks
1 tsp
allspice
1/2 cup
packed brown sugar
1 tsp
whole cloves
2
quarts apple cider
1
orange, sliced
Place
cinnamon sticks, cloves and allspice in a double thickness cheesecloth; bring
up corners and tie with a string to form a bag. Place cider and brown sugar
in a slow cooker stirring until sugar dissolves. Add spice bag. Place orange
slices on top. Cover and cook on low for 3 hours. Remove spice bag when ready
to use.
Friendship Tea
3 cups
powdered orange drink
1/2 cup
powdered lemonade
3 tsp
cinnamon
3 cups
sugar
1 1/2
cups sweetened instant tea
3/4 tsp
ginger
1 1/2
tsp ground cloves
Mix
ingredients well. Add 3-4 heaping tsp
of mix per cup of boiling water.
Red Ruby Frost Punch
Makes
24 servings
1 pint
bottle cranberry juice
1 1/2
cups lemon juice
1 cup
sugar
1 pint
raspberry sherbet
2-26 oz
bottles chilled ginger ale
Combine
cranberry juice, lemon juice and sugar; blend well. Chill. Pour over ice in
punch bowl. Add ginger ale and sherbet. Serve at once.
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Chocolate Mint Frosty
Makes 4
servings
2 cups
milk
Ice
cubes
1 cup
frozen Cool Whip topping
1 pkg
(4-serv) Jell-O Chocolate
Instant
pudding/pie filling
4
chocolate-covered mint patties
Add
enough ice to equal 3 cups and blend everything until smooth. Serve
immediately.
Candy Cane Latte
2 Tbsp
instant latte or
vanilla
cappuccino mix
3/4 cup
boiling water
1/4 cup
Peppermint Mocha Half & Half
2 tsp
maraschino cherry juice or syrup, if desired
Peppermint
Whipped Light Cream, if desired
Crushed
or whole candy canes, if desired
Place
latte mix in large coffee mug. Slowly stir in boiling water, peppermint mocha
half & half and cherry juice. Top with peppermint whipped cream and candy
cane, if desired. Serve immediately.
Makes 1
serving.
Fireside Coffee
2 cups
non-dairy coffee creamer
1 1/2
cups instant coffee
1 tsp
ground cinnamon
1 1/2
cups hot cocoa mix
1 1/2
cups sugar
1/2 tsp
ground nutmeg
Combine
ingredients and mix well. Use 2 Tbsp to 1 tsp. Mix per cup of hot water.
Vanilla Chai Coffee Cooler
Makes 4
servings
4tsp
Maxwell House instant coffee
3 Tbsp
granular sweetener
1 tsp
vanilla
1/2 tsp
cinnamon
1/8 tsp
ground allspice
1/4 cup
warm water
2 cups
fat free milk
1 1/2
cups ice cubes
Place
coffee, sweetener, vanilla, cinnamon, and allspice in pitcher. Add water,
stir until coffee is dissolved. Stir in milk and ice cubes. Pour into 4 tall
glasses. Serve immediately.
Festive Eggnog
1 quart
milk
4 large
egg yolks
1/3 cup
granulated sugar
1/4 tsp
cinnamon
1/4 tsp
nutmeg
1/4 tsp
vanilla extract
Place
milk in 2 quart casserole dish. Cover and heat in microwave on full power for
5 to 6 minutes, or until temperature reaches 165°F. Do not boil. Beat egg
yolks lightly, with sugar, spices and vanilla. Stir one cup hot milk into egg
mixture and then gradually blend all of egg mixture into milk. Cover and heat
in microwave on full power for 1 1/2 to 2 1/2 minutes, or until warmed. Stir
halfway through cooking time. Serve either warm or cold.
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