1 cup fresh orange juice
1 cup fresh grapefruit juice
½ cup fresh lime juice
½ cup cranberry juice
½ cup pomegranate molasses (find at Middle Eastern markets or kalustyans.com)
½ cup club soda
Thin slices of one lemon.

Procedure
Combine & serve over ice.

Serves 4

Redbook December 2006 p. 183

2 cups vanilla yogurt
1½ cups diced fresh mango
½ cup OJ
1 cup ice
2 Tbs honey
1Tsp. rose water optional

Procedure
Blend!

From mary poppins 2
Recipe from Turtle

1 Part Jack Daniels
1 Part Triple Sec
1 Part sweet + sour mix
4 Parts 7-Up
Ice
Lemon slices Maraschino cherries

Procedure
Combine ingredients; Add ice and stir.
Garnish with lemon slices and Maraschino cherries

2/3 cup frozen lemonade concentrate (partially thawed)
1 cup milk
2/3 cup water
1 tsp. vanilla extract
12 crushed ice cubes
yellow food color (optional)

Procedure
In the blender combine the lemonade, milk, water, vanilla, and food color if desired.

Cover and process til blended. Slowly add ice cubes.
Process til slushy.

Serve immediately.

1 Cup Lactaid Fat Free Milk
1 Tbsp. Sugar
1 Cup prepared Coffee regular or decaf
Ground Cinnamon

Procedure
Microwave Lactaid fat free milk for 1 1/2 minutes or until hot
Pour milk & sugar into a blender, cover & blend for 1 minute

Pour coffee into 2 cups Top each with foamy milk mixture & sprinkle with cinnamon.

Serves 2 serving size-1 cup
Calories 70
Fat 0

6 cups sugar
4 cups water
1/4 cup instant coffee granules
2 cups water
1/4 th of vodka
1/2 cup vanilla extract

Procedure
Combine the sugar and 4 cups water. Boil for 10 minutes. Set aside.
Combine coffee and 2 cups water. Boil for 8 minutes. Add to sugar water.

Let sit until room temperature.

Add vodka and vanilla to coffee mixture.
Refrigerate.

Ingredients
1 package of JELLO (Cranberry)
1 part Vodka
Boiling Water

Procedure
Add JELLO to boiling water and substitute alcohol for cold water. Pour into shot glasses and put in the refrigerator to cool
Suggested proportions for Jell-O shooters:
4 serving box of Jell-O
1 cup boiling water
1 cup cold alcohol

You can make them with 1 cup boiling water and ½ cup cold water and ½ cup alcohol if you don't want them to be as strong.

VERSIONS TO TRY:

Bahama Mamas
1 small box orange Jell-O
1 small box strawberry Jell-O
1 small box pineapple Jell-O
2 C.boiling water

1 Pkg Strawberry Kool-Aid ( No sugar)
2 C. Sugar
1 Pound. Strawberries (1/2 C. sugar optional)
1 Large Orange Juice
9 C. Water
2 C. (or more to taste) Vodka or Rum

Procedure
Stir together, Freeze, continue to stir every so often as Slush Freezes.

Recipe Compliments of Paula N.

Ingredients
6-8 tea bags (use more or less according to taste)
2 quarts water

Procedure
Fill a two-quart pitcher with cold water.
Add in your tea bags.
Steep in the refrigerator overnight.
Sweeten with sugar (if desired), and serve.

Serving ideas:
Garnish with slices of citrus fruit, berries, fresh mint or edible flowers
Flavor with fruit juice for a more exotic taste
Fill an ice cube tray with tea, and freeze to create ice cubes that won't water down your drink.

1 package cherry Kool-Aid
1 package raspberry Kool-Aid
2 cups sugar
2 quarts water
46 ounces unsweetened pineapple juice
2 quarts ginger ale (or to taste)

Procedure
Combine first 5 ingredients; chill.
When ready to serve, pour mixture into punch bowl; stir in ginger ale

Makes 50 punch cup servings.
You see this punch is kind to your budget.

1 1/2 cups orange juice
1 large banana cut in chunks
1 tablespoon honey
1 teaspoon vanilla extract (up to 2)
6 ice cubes crushed

Procedure
In blender container, puree all ingredients, except ice cubes, until smooth. Add ice cubes; process until thick.
Serve slush in chilled glasses.

Women's Day Magazine

Ingredients
6 cups apple cider
3 whole allspice berries
3 whole cloves
6 cinnamon sticks
1 navel orange, peeled and quartered
1 navel orange, unpeeled

Procedure
Combine the cider, allspice berries, cloves, cinnamon sticks and the peeled, quartered orange in a saucepan and bring to a boil. Turn the heat down and let the mixture simmer for 5 mins.

Ingredients
1 33.8-ounce bottle carbonated water, chilled
33.8-ounce bottle ginger ale, chilled
1 24-ounce bottle unsweetened white grape juice, chilled
Ice cubes or Party Ice Cubes (recipe follows)

Procedure
In a large pitcher combine carbonated water, ginger ale, and grape juice.
Pour over ice cubes in chilled champagne glasses or wineglasses.
Serve immediately.

Makes about 20 (4-ounce) servings.

Ingredients
1 gallon fresh apple cider
1 C. honey
1/2 C. orange juice
Juice of 1/2 lemon
6 - 7 cinnamon sticks
1 Tblsp. whole cloves
1/2 Tsp. allspice
1 apple
1 orange
1 cup dark rum, optional

Procedure
Add cider, honey, orange juice, lemon juice, cinnamon sticks, cloves and allspice to a 2 gallon pot.

Simmer on med-low heat for 1 hour.
Slice apple and orange into about 6 slices each, leaving the core and peels and add to pot.
Add rum.
Serve warm.

Makes 16-18 servings

12 ounces Dr. Pepper®
2 lemon slices

Procedure
Pour the Dr. Pepper® into a saucepan. Heat until it is hot and bubbly, at exactly 170 degrees F.
Place a lemon slicein the bottom of each of two mugs.

Pour the Dr. Pepper® into the mugs, then serve immediately.

Ingredients
 ½ cup of sugar
¼ cup of cocoa powder
1/3 cup hot water
4 cups of milk
½ cup chocolate chips
1 cup marshmallows

Procedure
Combine cocoa powder, sugar and hot water. Bring to a boil and boil for 2 min. Add milk, chocolate chips and marshmallows. Cook and stir over medium heat until marshmallows and chocolate is melted and incorporated well. DO NOT BOIL.

2 cups nonfat dry milk powder
3/4 cup sugar
1/2 cup unsweetened cocoa
1/2 cup mini semisweet chocolate chips
1/2 cup powdered nondairy creamer
1/8 teaspoon salt

The recipe makes enough for four gift-size portions, each of which can be measured into a small plastic bag and tucked into a cup or mug filled with mini marshmallows,candy stick stirrers, and a spoon.
Wrap each filled gift cup in cellophane and don't forget to include a tag with the following instructions:

Mix Together:
8 oz. Non-Dairy Creamer
2 lbs. Dry Milk
2 lbs. Nestle Quik
1 lb. Powdered Sugar

Procedure
Store in air tight Container.

To use mix 1/3 cup Hot Chocolate Mix to each mug of boiling water

Ingredients

½ cup honey

½ tsp lite salt

2 cups orange juice

5½ cups wate

Ingredients
10 c. apple juice

1/3 c. honey

1/8 salt

dash ground ginger

dash ground nutmeg

5 inches stick cinnamon, broken

1½ t. whole cloves

Procedure

In crock pot, combine juice, honey, salt, ginger and nutmeg. Add cinnamon and cloves. Cover; heat on low for 4 - 4 1/2 hours.
**Notes: Use frozen concentrate and water, don't even make it up as juice first. For a single batch I use two cans, which equals 12 cups, and for a double batch I use three cans, which makes 18 cups. It's not exact, but it works.

Ingredients
½ cup honey
½ tsp lite salt
¼ cup lemon juice
7½ cups water

Procedure
Combine ingredients. Using lukewarm water will aid in dissolving honey. Then cool

Makes slightly more than 8-8 oz servings.

Ingredients
½ cup honey
½ cup unsweetened cocoa powder
½ cup water
1 tsp vanilla extract
3 cups hot low fat milk

Procedure
In small saucepan, combine honey, cocoa powder & water; mix well.
Cook over low heat for 5 minutes or until mixture is slightly thickened. Remove from heat; stir in vanilla. Set aside until ready to serve.
To serve, stir in chocolate mixture into hot milk.

Makes 4 servings

Ingredients
3 tea bags green or black
1 cinnamon stick
3 cups boiling water
1 cup grapefruit juice
½ cup honey

Procedure
Place tea bags & cinnamon stick in a 1 quart tea pot. Add boiling water; steep 3 to 5 minutes.

Remove tea bags & cinnamon stick; discard. Stir in grapefruit juice and honey.

Makes 4 servings

Ingredients
1 pint nonfat vanilla frozen yogurt or ice cream
2½ cups strawberries or assorted berries
½ cup skim milk
¼ cup honey
4 small mint sprigs

Procedure
Combine all ingredients except mint in blender or food processor; blend about 30 seconds or until smooth. Pour into tall glasses garnish with mint sprigs.

Makes 4 cups.

Ingredients
15 lb fully ripe tomatoes chopped
2 C. celery chopped
3 lg onions chopped
3 garlic cloves minced/mashed
2 tsp. salt
3/4 tsp.pepper
2 tsp. prepared horseradish
1/3 C. lemon juice
Worcestershire to taste
1/4 C. sugar or to taste

Procedure
Combine all ingredients in a large pan over med/high heat. When mix boils, reduce heat to med and continue to cook for 20 minutes.

Remove from heat, cool 10 minutes.

Using a blender, puree until smooth, using about 1/4 of the mix at a time. Strain and discard pulp if using as a drink.

Ingredients
3/4 C. sugar
3/4 C. hot water
1/2 tsp. plus 1/8 tsp. root beer concentrate
1 liter cold seltzer water

Procedure
Dissolve the sugar in hot water. Add root beer concentrate, cool. Combine the root beer mixture with the cold seltzer water.

Serve in a frosted Mug.

Drink immediately or store in fridge (Tightly Covered)

Ingredients
1 1/2 C. granulated sugar
7  C. water
1 large can frozen limeade or orange juice
1 large can frozen lemonade
2 C. strong tea
1 C. bourbon (optional)

Procedure
Boil sugar and water. In large half gallon pail or container, mix all ingredients thoroughly.
Place in freezer and stir occasionally for 2 days before serving.
Mixture will freeze into a "slush" that can be scraped with ice cream spoon into glasses.
Add 7-Up or Squirt for a tasty holiday beverage.

Ingredients
Ingredients for five gallons
5 gallons fresh pressed sweet cider, tested and adjusted for acid.
7 pounds mild honey (or enough to bring the specific gravity up to approximately 1.150).
1 tablespoon ground cinnamon.
1 pack dried culture.

Procedure:
Warm the honey with a gallon of cider over low flame to thin it before adding it and the cinnamon to the carboy full of sweet cider. Pitch the yeast or yeast culture and ferment as for the Bit O' Cyser recipe.

Two things to note:

wine yeast is used because it has a high tolerance for alcohol.

Ingredients
1 quart unsweetened pineapple juice 12 oz apricot nectar
1 quart apple cider
1 cup orange juice
1 cinnamon sticks
1 t whole cloves
¼ t salt
¼ t ground cardamom* (essential)

Procedure
Combine all ingredients in a large dutch oven. Bring to boil over med-high heat, stirring occasionally. Reduce heat simmer 15 minutes. Remove cinnamon sticks & cloves; garnish with cinnamon sticks if desired. Serve right away. Can be frozen.

Makes approximately 9 cups.

*Cardamom is very expensive if gotten in a grocery store.

Ingredients
1 1/2 cups Water
1/2 cup Sugar
5 whole Cloves
1 Cinnamon Stick (3")
1 tsp whole Cardamom Seeds
1 Tbs chopped Candied Orange Peel
1 (6") square cheesecloth (optional for spice packet)
1 bottle Red Wine
2 Tbs Raisins
2 Tbs Slivered Almonds

Procedure
In non-aluminum med. size saucepan heat water and sugar over med-high heat stirring until sugar is dissolved. about 1 min. If desired tie cloves, cinnamon stick, cardamom seeds, & orange peel in cheesecloth for easy removal. Add spice packet or loose spices and wine to saucepan simmer covered 5 minutes