Amaretto Freeze
Recipe Hall of Fame Quick and Easy Cookbook
1/3 cup Amaretto liqueur
1 Tbsp. dark brown sugar
1 quart vanilla ice cream
whipped cream
maraschino cherries
Mix Amaretto and brown sugar together and stir until sugar is dissolved. Combine Amaretto mixture and ice cream in container of blender; processor until smooth. You may serve immediately in brandy snifters or pour mixture into parfait glasses. Fill 3/4 full and freeze. When ready to serve, top with spoon of whipped cream and a cherry. Serves 6 as an after dinner drink. Double recipe to serve 6 for a parfait.
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Angel Frost
Recipe Hall of Fame Quick and Easy Cookbook
6-oz. can frozen pink lemonade, thawed
1 cup milk
10-oz. pkg. frozen strawberries in syrup, partially thawed
1 pint vanilla ice cream
fresh strawberries, optional
In blender, place lemonade, milk, strawberries and ice cream in order given; blend until smooth. Pour into glasses. Garnish with fresh strawberries, if desired. Serves 4-6.
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Apricot Brandy Punch
12-ounce can pink lemonade concentrate, thawed
12 ounces apricot brandy
1 two liter bottle 7-up or Sprite
few drops red food coloring
Mix together in punch bowl. (How easy is that?) I like to make an ice ring of pink lemonade to float in mine...and tint it darker pink. Makes a great holiday punch.
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Berry Bonanza Smoothie
8 oz. strawberry or raspberry low-fat yogurt
1 cup milk
1 Tbsp. powdered sugar
2 cups frozen (slightly thawed) whole strawberries
Put yogurt, milk and sugar in blender container. Cover; blend on high speed about 30 seconds or until mixture is smooth. Add 1 cup of the strawberries to the yogurt mixture. Cover blender; blend on high speed for 1 minute. Add remaining strawberries; cover and blend 1 minute longer or until mixture is smooth. Pour into tall glasses. Serve immediately. Serves 2.
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Bobbing Apple Punch
1 cups orange juice
4 cups apple cider
1 cup pineapple juice
2 Tbsp. sugar
4 cups ginger ale, chilled
6 to 8 small red apples
1 orange, sliced
In punch bowl mix orange juice, apple cider, pineapple juice and sugar. Chill a couple hours. Before serving add ginger ale, apples, orange slices and ice cubes.
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Candy Cane Punch
20 oz. jar strawberry jelly
8 quarts lemon lime soda
1/2 gallon peppermint candy ice cream
Bring 1 quart soda to boil. add jelly and stir until dissolved. Cool before serving.
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Cherry Limeade
from “The Best of Mr. Food Cookin’ Quickies”
6-oz. jar maraschino cherries with stems
6-oz. can frozen limeade concentrate, thawed and undiluted
1 cup water
2 cups lime-flavored or plain sparkling water, chilled
lime slices, optional
Drain cherries, reserving 1/3 cup juice. Set aside 8 cherries, reserving remaining cherries for another use. Combine 1/3 cup cherry juice, the limeade concentrate and 1 cup water in a pitcher. Cover and chill thoroughly. Just before serving, stir in sparkling water. Serve with cherries over crushed ice. Garnish with lime slices, if desired.
NOTE: Rather than serving this over crushed ice, try freezing a little extra sparkling water in ice cube trays. This will help prevent regular ice from diluting your drink. Add a stemmed cherry to each cube for a colorful touch.
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Chocolate Milkshakes
3/4 cup milk
1/4 cup chocolate flavored syrup
3 scoops (1/2 cup each) vanilla ice cream
Place milk and syrup in blender. Cover and blend on high speed 2 seconds. Add ice cream. Cover and blend on low speed about 5 seconds or until smooth. Pour into glasses. Serve immediately.
Berry Milk Shakes: Substitute strawberry or cherry topping or frozen strawberries or raspberries in syrup, thawed and undrained, for the chocolate-flavored syrup.
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Cinnamon Candy Punch
from “The Best of Mr. Food Cookin’ Quickies”
1 cup water
1/2 cup sugar
1/3 cup red cinnamon candies
two 46-oz. cans unsweetened pineapple juice, chilled
2-liter bottle raspberry-flavored ginger ale, chilled
Combine water, sugar and candies in small saucepan; bring to a boil. Reduce heat and simmer, uncovered, 5 minutes or until candies melt, stirring occasionally. Cool completely. Combine cinnamon mixture and juice in large punch bowl; stir well. Add ginger ale, stirring gently. Serve immediately. Makes 24 cups.
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Classic Lemonade
3-1/2 cups water
1 cup lemon juice, freshly squeezed (about 4-6 large lemons)
5 ounces granulated sugar
Mix together all ingredients until well blended. Serve immediately over ice. Make five 8-oz. servings.
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Coffee Liqueur
Recipe Hall of Fame Quick and Easy Cookbook
1/3 cup instant coffee
3-1/2 cups sugar
2 cups water
1 fifth vodka
3 Tbsp. + 1 tsp. vanilla
Combine coffee, sugar and water. Heat until dissolved; cool. Add vodka and vanilla. Pour into half-gallon glass container. Age 2 weeks. Use as is for Kahlua or serve mixed with milk.
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Cookies 'n' Cream Shake
10 Oreo cookies
3 large scoops vanilla ice cream
1-1/2 cups milk
Place the cookies in a blender and process on high speed till finely crushed. Add ice cream and milk; blend till thoroughly mixed. Pour into 4 glasses and serve
immediately. Serves 4.
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Cosmopolitans
from Bon Appetit
1 cup cranberry juice cocktail
6 Tbsp. vodka
1/4 cup Grand Marnier
4 tsp. fresh lemon juice
ice
Place 2 martini glasses in the freezer. In a pitcher, mix together the cranberry juice cocktail, vodka, Grand Marnier and lemon juice. Fill a cocktail shaker halfway with ice. Add cranberry mixture; cover and shake vigorously for 5 seconds. Serve in chilled glasses.
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Cranberry Tea
recipe by Lynda
8 oz. pkg. fresh cranberries
3 quarts water, use spring water for best taste
2 cups sugar
1 cup cinnamon red hots
24 whole cloves
3 cinnamon sticks
3 oranges, juiced
3 lemons, juiced
Boil cranberries in 1 quart of water for 10 minutes. Set aside. Mix in a 5 or 6 quart crockpot, 2 quarts water, sugar, red hots, cloves and cinnamon sticks. Put lid on and heat on HIGH until red hots dissolve, about a 1 hour. Strain cranberry mixture and stir into crockpot. Mix in the juice from the oranges and lemons. Cover and heat 2 hrs on HIGH. Turn to LOW to keep warm and serve straight from the crockpot!
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Creamy Sherbet Punch
from “The Best of Mr. Food Cookin’ Quickies”
9 cups water
12-oz. can frozen lemonade concentrate, thawed and undiluted
6-oz. can frozen orange juice concentrate, thawed and undiluted
1/2 gallon orange sherbet, softened
1/2 gallon vanilla ice cream, softened
Combine water, lemonade and orange juice in punch bowl. Add sherbet and ice cream, stirring until creamy. Makes 20 cups.
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Crockpot Cranberry Drink
from Kris
2 cups cranberry juice cocktail
2 quarts apple cider
1/2 cup sugar
1 orange studded with cloves
2 cinnamon sticks, 3” each
orange slices or cinnamon sticks
Combine all ingredients in a crock pot and simmer for several hours Serve in warmed mugs.
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Diane's Party Punch
1 cup water
2-1/2 cups sugar
1 cup strong tea (2 bags)
2 cups cranberry juice
1 cup lemon juice
2 cups orange juice
2 cups pineapple juice
8-9 cups water
1 liter cold ginger ale
Mix water and sugar together and bring to a boil (until liquid is clear and smooth). Let cool. Combine all remaining ingredients except ginger ale. Add sugar water and refrigerate until ready to serve. (If you do not have a pitcher large enough, combine juices and sugar water; stir in water just before serving.) When ready to serve, pour all ingredients into a punch bowl; add ginger ale and ice or ice ring; stir gently. Makes 50 punch-cup sized servings.
NOTE: Use chips of dry ice to make the punch appear to "foam". Cool effect, especially for Halloween!
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Emeril's Red Rooster
from Teri
1-1/2 quarts cranberry juice cocktail
6-ounce can frozen orange juice concentrate, defrosted
2 cups vodka
Combine all ingredients in a large plastic container. Freeze for several hours. It won't freeze solid, but attain the consistency of a slushy. Scoop into punch cups or wine glasses. Makes 2 quarts.
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Extra-Thick Chocolate Shake
3 large scoops vanilla ice cream
2 cups milk
1/4 cup chocolate-flavored syrup
2 tsp. vanilla
1/4 cup Cool Whip, thawed
In blender, combine ice cream, milk, syrup and vanilla; blend on high speed till thoroughly mixed. Pour into 4 glasses and top each with a dollop of whipped cream. Serve immediately. Serves 4.
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Fruit Punch
1 large can of apple juice
1 large can of pinapple juice
2 liters of ginger ale
Freeze the cans of juice until they are slushy (not too long or you'll have trouble getting them out of the can!) Empty them into your punch bowl and pour ginger ale over. The frozen juice makes this punch slushy and it's very refreshing. A few slices of oranges floating in the bowl add a nice decorative touch. Serves 20-25.
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Fruit Punch #2
from Debbie
46 oz can unsweetened pineapple juice, chilled
46 oz can Hawaiian punch, chilled
28 oz bottle ginger ale, chilled
12 oz can frozen orange juice concentrate, thawed
Juice of 3 lemons
1/4 cup sugar
Combine all ingredients in large bowl. Stir until well blended. Serve over ice. Makes 3-1/2 quarts, enough for about 25 people.
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Holiday Fruit Punch
1 cup sugar
4 cups cranberry juice
4 cinnamon sticks
12 whole cloves
1-1/2 cups lemon juice
2 cups orange juice
2 cups pineapple juice
1 quart ginger ale
In large saucepan, heat sugar and 2 cups water over medium heat until sugar dissolves. Add cranberry juice, cinnamon sticks and cloves. Reduce heat to low; simmer 5 minutes. Remove from heat; strain through fine sieve or cheesecloth into large punch bowl. Allow to cool. Add lemon juice, orange juice and pineapple juice; refrigerate until serving time. Just before serving, add ginger ale and float thin slices of orange, lemon and/or lime on top of punch.
NOTE: If desired, you can add a fifth of bourbon, rum, tequila or whiskey. If adding liquor, add a tray or two of ice cubes as well.
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Homemade Cocoa Mix
from "Recipe Hall of Fame Quick and Easy Cookbook"
2-1/2 cups nonfat dry milk powder
1 cup sugar
1/2 cup unsweetened cocoa
1/2 cup non-dairy coffee creamer
Combine all ingredients; blend well. Store in tightly covered container in cool, dry place. Makes 4-1/2 cups mix (18 six-ounce servings).
One Serving: Place 1/4 cup dry mix in cup; add 6 oz. boiling water. Stir well.
Four Servings: Place 1 cup dry mix in pitcher; add 3 cups boiling water. Stir well.
Eighteen Servings: Place 4-1/2 cups dry mix in gallon container; add 13-1/2 cups boiling water (3 quarts plus 1-1/2 cups). Stir well.
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Homemade Coffee Creamers
recipe by Lynda
Amaretto Coffee Creamer
3/4 cup non dairy creamer
1 tsp almond extract
1 tsp cinnamon
3/4 cup powdered sugar
Mix all ingredients, store in tight fitting container.
Mix all listed ingredients (below) in blender or food processor:
Café Vienna
3/4 cup sugar
3/4 cup dry milk
1/2 tsp ground cinnamon
Toffee Coffee
1/2 cup nondairy creamer
1/2 cup packed brown sugar
Mocha Espresso
3/4 cup sugar
1 1/8 cup dry milk
2 tbsp cocoa powder
Cinnamon ‘n’ Spice
3/4 cup sugar
1/4 tsp each: cinnamon, nutmeg, and allspice
Directions for all: Add 1-2 tsp of mix to a cup of coffee and enjoy!
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Homemade Hot Chocolate
from the Hershey’s cocoa can
1/2 cup sugar
1/4 cup cocoa powder
dash salt
1/3 cup hot water
4 cup milk
3/4 tsp. vanilla extract
Mix sugar and cocoa and salt together in a saucepan; stir in water. Cook and stir over med. heat until mixture boils; boil 2 minutes. Stir in milk and heat through. Do not boil. Remove from heat, add vanilla and serve. Serves 6.
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Hot Cranberry Punch
from Carrie
8 cups hot water
1-1/2 cups sugar
4 cups cranberry juice
3/4 cup orange juice
1/4 cup lemon juice
12 whole cloves
1/2 cup red-hot candies
In a 5 quart slow cooker, combine water, sugar and juices; stir until sugar is dissolved. If desired, place cloves in a double thickness of cheesecloth; bring up corners or cloth and tie with string to form a bag. Add spice bag and red-hots to slow cooker. cover and cook on low for 2-3 hours or until heated through. Before serving discard spice bag and stir punch. Yield: 3 1/2 quarts.
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Hot Peppermint Chocolate
Recipe Hall of Fame Quick and Easy Cookbook
3 cups hot milk, divided
8 chocolate peppermint patties (the small ones)
1/8 tsp. salt
1 cup cream
Combine 1/2 cup hot milk with chocolate peppermint patties> Add salt and 2-1/2 cups hot milk; heat to simmering. Add cream.
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Hot Raspberry Cider
8 cups fresh apple cider
1 cup frozen raspberry juice concentrate, thawed
1/4 cup sugar
1 cinnamon stick
Combine cider, juice, sugar and cinnamon stick in a 4-quart saucepan. Heat over medium heat, stirring occasionally, until mixture simmers. Reduce heat and simmer 10 minutes. Remove from heat. Remove stick, and serve hot. Transfer to a crockpot and keep setting on low to serve throughout your brunch. Makes 8 cups.
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Hot Spiced Cider
6 cups apple cider
1/2 tsp. whole cloves
1/4 tsp. ground nutmeg
3 sticks cinnamon
Heat all ingredients to boiling in 3-quart saucepan over medium-high heat; reduce heat. Simmer uncovered 10 minutes. Strain cider mixture to remove cloves and cinnamon if desired. Serve hot.
Hot Buttered Rum Spiced Cider: Make as directed. For each serving, place 1 Tbsp. butter (do not use margarine or vegetable oil spreads), 1 Tbsp. packed brown sugar and 2 Tbsp. in mug. Fill with hot cider.
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Ice-Cream Soda
2-3 Tbsp. ice-cream topping or syrup, any flavor
chilled sparkling water
1/2 cup ice cream, any flavor
Pour ice-cream topping into tall glass. Fill glass one-half full with sparkling water. Add ice cream; stir vigorously. Fill glass with sparkling water. Serves 1.
Fruity Ice-Cream Soda: Substitute 1/4 cup crushed fruit and 1 tsp. sugar for the ice-cream topping.
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Kids' Party Punch
1 part red Hawaiian Punch
1 part Cranapple Juice
1 part Ginger Ale
Mix all of this in a punch bowl with ice. If you think far enough ahead, make the ice out of juice so it doesn't dilute the punch as it melts. You also can float slices of oranges for a little color.
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Lemonade
3 cups water
1 cup lemon juice (about 4 lemons)
1/2 cup sugar
Lemon or orange slices, if desired
Fresh mint leaves, if desired
Mix water, lemon juice and sugar until sugar is dissolved. Serve over ice. Garnish with lemon slices and mint.
Limeade: Substitute lime juice (about 10 limes) for the lemon juice and increase sugar to ¾ cup. Garnish with lime slices and strawberries if desired.
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Lemon Juleps
from Teri
2 cups cold water
2/3 cup fresh lemon juice (about 2 lemons)
1/3 cup sugar
4 clean mint leaves
1 quart ginger ale
Combine water, lemon juice, sugar and mint in a medium size bowl. Let sit for 30 minutes. Strain into a serving pitcher and pour in ginger ale. Serve over ice in tall glasses. Makes about 8 servings.
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Lemon-Strawberry Punch
from Debbie
16-oz. can frozen orange juice concentrate, thawed
1 pkg. frozen sliced strawberries, half thawed with juice
6-oz. can frozen lemonade concentrate
1 quart carbonated water
1 quart ginger ale
Thinly sliced oranges and -lemons, for garnish
Combine orange juice, strawberries, and frozen lemonade in a punchbowl with ice. Just before serving, add carbonated water and ginger ale. Garnish with orange and lemon slices. 20 Servings
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Mexican Mojitas
from Teri
Fresh mint leaves
Juice of one lime
1 Tbsp. sugar
1 ounce of soda or 7-Up
2 to 3 ounces white rum
Ice
Add a couple of clean, fresh mint leaves to a cocktail glass and crush with the back of a spoon. Add remaining ingredients, some ice cubes, and stir well. Garnish with a fresh slice of lime and a fresh mint leaf. Serves 1.
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Mike's Pina Coladas
from Teri
3/4 cup white rum
1 cup pineapple juice
1/2 can cream of coconut
1/2 blender ice cubes
Put all ingredients into a blender and whirl until slushy. Makes 6 servings.
Teri’s note: This was my late brother's recipe. Boy, could he make Pina Colada's!
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Mocha Cocoa
5 cups nonfat dry milk
1 cup baking cocoa
3/4 cup sugar
1/4 cup instant coffee (dry)
1/2 tsp. ground cinnamon
11 cups water
2 tsp. vanilla
Mix all ingredients except water and vanilla in 5- to 6-quart crockpot. Stir in water and vanilla until smooth. Cover and cook on Low 3-4 hours. Serves 12 (1 cup each).
NOTE: To make this more kid-friendly, omit coffee and cinnamon. Serve with plenty of marshmallows to float on top, or stick a candy cane into each mug.
To halve this recipe:Use 2-1/2 cups dry milk, 1/2 cup cocoa, 1/3 cup sugar, 5-1/2 cups water and 1 tsp. vanilla in 2- to 3-1/2 quart crockpot. You can decide whether you want to include 2 Tbsp. instant coffee and 1/4 tsp. cinnamon.
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Mom's Tomato Juice
two 8-quart baskets tomatoes
dash salt to taste
Peel tomatoes by placing in hot water for about 1 minute to loosen the skins, then dunk quickly into cold water to make handling them easier. Cook in two large kettles, stirring occasionally, until it becomes mostly small pieces with lots of liquid. Put through a sieve to get rid of the seeds and pulp. (When you start cooking the tomatoes, start heating the jars for canning at the same time.) Pour strained juice into canning jars, leaving 1/2"-3/4" at top. Sprinkle with a tiny bit of salt. Wipe rims of jars well; place hot seals on jars. Boil 20 minutes in canner. (If not canning the juice, just pour into containers and refrigerate until used.) Makes 7 quarts.
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Mom's Whiskey Sours
from Teri
12-ounce can frozen lemonade
4 cups cold water
1-1/4 cups whiskey
Orange slices and cherries, to garnish
Blend lemonade, water and whiskey in 2 batches in blender. Pour into tall glasses and garnish with orange slices and cherries.
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Mulled Cider
1/2 cup brown sugar
2 quart cider vinegar
1 tsp allspice, whole
1-1/2 tsp cloves, whole
2 sticks cinnamon
orange slices
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.
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Mulled Red Wine
zest and juice of 2 lemons
zest and juice of 1/2 navel orange
2 cups cold water
7-8 whole cloves
one 3" long cinnamon stick
1/4 cup sugar
1 bottle good-quality red wine
Warm 12-15 punch cups. Finely sliver lemon and orange zest. Strain lemon and orange juices into stainless-steel saucepan. Add zest, water, cloves, cinnamon stick and sugar. Pour in wine and heat until very hot, but DO NOT ALLOW IT TO BOIL. Strain wine into heated pitcher and then pour into warm punch cups. Serve immediately. Serves 12-15.
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Orange Blush
Recipe Hall of Fame Quick and Easy Cookbook
6-oz. can frozen orange juice concentrate, thawed
1 cup cranberry juice
4 Tbsp. sugar
16 oz. club soda
mint for garnish
Combine orange juice concentrate, cranberry juice and sugar. Chill. Just before serving, stir in club soda. Pour over crushed ice in goblets. Serves 6.
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Orangeade
3/4 cup sugar
3 cups orange juice
4 cups water
1/3 cup lemon juice
Stir together sugar and water until sugar is dissolved. Stir in orange juice and lemon juice. Chill until ready to serve.
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Orange-Lemonade Punch
from DeLynn
12 oz. can frozen orange juice
12 oz. can frozen lemonade
1/2 cup sugar
1 Tbsp. vanilla extract
1 Tbsp. almond extract
Mix the above ingredients, and add water to make 1 gallon of punch base. Dilute with four 2 liter bottles of 7-Up or Sprite to the gallon of base mix.
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