2 shots vodka
1 shot DeKuyper's Sour Apple Pucker
½ shot Midori
1 slice Granny Smith apple or 1 maraschino cherry

Shake over ice for a full minute or until some crystals appear in the drink.
Strain into a chilled martini glass and garnish with the apple slice or cherry.

Makes one drink.

1 1/2 oz brandy
1 oz dark creme de cacao
1 oz half-and-half
1/4 tsp grated nutmeg

In a shaker half-filled with ice cubes, combine the brandy, creme de cacao, and half-and-half.
Shake well. Strain into a cocktail glass and garnish.

12 fresh mint leaves
2 teaspoons granulated sugar
1/2 lime, cut into 3 wedges
2 tablespoons (1 ounce) rum
1/2 cup club soda
3/4 cup ice

Place mint leaves in a tall glass. Add sugar and lime wedges. Muddle well with a wooden spoon or a muddler (see Note).
Add remaining ingredients then stir well and serve immediately.

Note
Muddling means to mash the ingredients together. Muddlers are available at most kitchenware stores, but a wooden spoon works fine.
If you'd like, garnish with an additional sprig of mint and/or a lime slice.

Combine:
1/2 cup dry instant nonfat dry milk,
1 tbs. sugar
1 1/2 tbs. baking cocoa in mug or cup, stir in 1 cup boiling water.

Garnish with Whipped Cream or miniature marshmallows before serving, if desired...

Makes 1 serving.

2 (750-milliliter) bottles white Zinfandel
4 cups white grape juice
1 sliced orange, lemon, and lime

Combine Zinfandel and grape juice. Stir in sliced orange, lemon, and lime.
Chill 4 hours.
Serve over ice.

Southern Living-December 2011

(750 ml) bottle Rioja or other red wine
2 teaspoons superfine sugar
1 lemon, sliced
1 orange, sliced
2 ounces Cointreau or Triple Sec
2 ounces brandy
12 ounces cold club soda
INSTRUCTIONS
Pour the wine and sugar into a pitcher, and stir until the sugar is dissolved. Add the remaining ingredients, stir, and chill for an hour.
Serve in chilled wineglasses.

1-1/4 C. sugar
1 gal. strong coffee
1 pt. whipping cream, whipped
1 pt. vanilla ice cream, softened
1 pt. chocolate ice cream, softened

Stir sugar into hot coffee; chill thoroughly. Fold in whipped cream and ice creams just before serving.

Makes 5 quarts.

Ice cubes
1/2 fluid ounce silver tequila
1/2 fluid ounce gin
1/2 fluid ounce white rum
1/2 fluid ounce vodka
1/2 fluid ounce triple sec
3 fluid ounces orange juice
3 fluid ounces grenadine syrup
4 fluid ounces beer (such as Budweiser®)

Fill a pitcher with ice, and pour in the tequila, gin, rum, vodka, triple sec, orange juice, and grenadine.
Stir to mix, then pour in beer to serve.

12 fresh mint leaves
2 teaspoons sugar
1 lime, quartered
Ice cubes
4 tablespoons pineapple juice concentrate
1/2 cup white rum
1/2 cup club soda

Sugar cane sticks, for serving, optional

Divide the mint, sugar, and lime wedges among 4 old-fashioned glasses. Using a pestle (from a mortar and pestle) or the end of a wooden spoon, mash the
mint, sugar, and lime together.
Add some ice and top off with some pineapple juice concentrate, white rum, and club soda. S
wirl with a sugar cane stick and serve.

2 oz. Vodka
1 oz. Kahlua

Combine ingredients in a rocks glass filled with crushed ice.

Stir

In shaker with ice, combine :
1.5 oz gin,
1 oz blue curacao,
1 oz coconut rum and a squeeze of lime.

Shake well and strain into a glass.
Garnish with starfruit slice.

Makes 1 Serving

1 banana
6 oz. light (reduced sugar) fat-free peach yogurt, frozen (This is one container of Yoplait)
6 oz. (1 can) Dole Pine-Orange-Banana juice

Put all ingredients into blender. Blend until smoothie consistency is reached!
If drink is too thick, add orange juice.

1 3/4 cups pumpkin, canned -- chilled
12 ounces evaporated skim milk -- chilled
1 1/2 cups orange juice
1/2 cup banana -- sliced
1/3 cup brown sugar, packed

Place all ingredients in blender and blend well. If desired, serve over ice and sprinkle with cinnamon.

Serves 6.

1 cup orange juice
1 cup raspberry yogurt
1 cup vanilla frozen yogurt
1/2 frozen banana (chunks)
1 1/2 cup frozen raspberries

Pour all liquid ingredients into the blender. Add all frozen ingredients.
Blend at MIX setting for 30 seconds then blend at SMOOTH setting until smooth.
While the machine is running, move the stir stick around counter-clockwise to aid mixing.

Serve immediately.

Each recipe serves 3-5.

10 oz frozen raspberries (in light syrup, thawed)
1 cup peach nectar
1/2 cup buttermilk
1 Tbsp. honey
Place all ingredients in a blender and process until smooth.

Serves 2.

1 pkt Weight Watchers Vanilla Smoothie
1 cup cold skim milk
1/2 cup fresh or frozen raspberries
5 ice cubes

Crush ice cubes in blender. Add smoothie mix and milk and blend. Add raspberries and frappe.
If needed, add a packet or two of sugar substitute.

Serves 1.

1/4 cup orange juice
1/2 cup plain, low-fat yogurt
1/2 cup washed, stemmed raspberries
honey to taste

Place all the ingredients in a blender.
Blend on high speed until smooth.

1 cup milk
½ cup natural yogurt
1 cup raspberries
sugar or honey to taste.

Blend all ingredients on high until smooth.
Pour into glasses.

2 1/2 cups orange juice
1 1/2 cups frozen raspberries
1 cup raspberry sherbet

Pour all liquid ingredients into the blender. Add all frozen ingredients.
Blend at MIX setting for 30 seconds then blend at SMOOTH setting until smooth.

While the machine is running, move the stir stick around counter-clockwise to aid mixing.

Serve immediately.

Each recipe serves 3-5.

2 C. Pineapple Juice
2 ripe med. bananas, peeled & sliced
2 (8 oz.) cartons vanilla yogurt
1 C. fresh or frozen strawberries
¼ C. wheat germ (opt.)
1 T. vanilla extract

Combine all ingredients in blender.
Whir until smooth. (For small blender, do ½ at a time.)

Makes 4 drinks.

Strawberry Pineapple Smoothie

3/4 bag frozen unsweetened whole strawberries
4 cups Dole pineapple juice
1 cup orange juice (fresh-squeezed or Tropicana Pure Premium recommended)
1 1/2 cups lowfat vanilla yogurt, frozen

Put all ingredients into blender. Blend well, stopping to stir when necessary, until smoothie consistency is
reached!

1 cup orange sherbet (or substitute frozen yogurt)
1 cup fresh strawberries, trimmed
1 1/3 cups pineapple chunks, fresh or canned in juice and drained
1 1/2 cups sparkling mineral water

Blend first 3 ingredients in a food processor until smooth; add mineral water until blended.

Serves 4

½ cup lowfat or nonfat plain yogurt
½ cup tangerine juice
½ cup frozen, unsweetened strawberries, unthawed
1 tablespoon sugar, or to taste

In a blender whirl all ingredients together 30 seconds to 1 minute until smooth and frothy.
Makes 1 serving; about 1 - ½ cups.

1 banana
4 slices fresh or frozen peaches
4 fresh or frozen strawberries
10 ounces apple juice or cider
1/8 teaspoon cinnamon

Place all ingredients in blender. Blend until SMOOTH!
Pour into chilled glass and garnish with fruit and a dash of cinnamon.

Serves 2.

1 cup orange juice
1/4 cup pineapple juice
2 pineapple slices
6 fresh strawberries
15 frozen raspberries
10 frozen blackberries
15 frozen blueberries
3 oz. favorite berry yogurt (optional)
ice cubes

Place all ingredients in a blender; blend until smooth.
Pour into chilled glass and serve.

1 Banana
1 1/2 cup Dannon Vanilla Yogurt (fat free)
3/4 cup frozen peaches
1 whole frozen strawberry container
1 tablespoon orange juice concentrate
Place all ingredients in blender, add ice to fill blender and blend.

Serves 2.

1 C Plain yogurt
1 Small Banana
1 Tblsp. Frozen orange juice
Sugar or honey, to taste
4 Ice cubes

Place all ingredients into blender or food processor. Whirl until smooth.
Variations:
Instead of banana, use l cup cubed melon, l/2 cup fresh or frozen berries, l/2 cup pineapple, l peeled and chopped kiwifruit or l/2 peeled and cored apple.

Yield: 2 Servings

2-3 C. strong coffee
4 tsp. sugar
6 oz. Irish whiskey
Sweet whip cream

Pour 1/2 to 3/4 cup coffee in 4 cups for each drink, 1 teaspoon sugar. Stir. Add 1 1/2 ounces Irish whiskey in each cup.
Stir.
Top with whip cream.

2 (6 oz.) cans frozen orange juice
2 (6 oz.) cans frozen lemonade
4 tea bags
1 1/2 C. sugar
9 C. boiling water
Fifth of whiskey (optional)

Mix 2 cups boiling water and 4 tea bags. Mix 7 cups boiling water and sugar.
Add juices to the tea mixture. Add sugar water to the tea mixture.
Add whiskey, if desired. Freeze, stirring occasionally until slushy.

With whiskey, just freeze 24 hours.

1 bottle 74 port
2 bottles sloe gin or cherry whiskey syrup
2 bottles club soda
1 qt. alcohol

In large glass container, pour in syrup, add club soda and port.

Let sit 1/2 hour, then add alcohol.