Mulled Cranberry Cider

Mulled Cranberry Cider

2 quarts cranberry juice
2 oranges, zested
14 whole cloves
1 1/2 cups dried cranberries
1 teaspoon vanilla extract
1 1/3 cups honey
2 cinnamon sticks

Pour cranberry juice into a slow cooker; set on high. To the juice add the zest from the oranges, cloves, cranberries, vanilla extract, honey and cinnamon sticks. Heat, stirring occasionally, until hot and steamy, about 20 minutes.

Peppermint Punch

Peppermint Punch

1 quart peppermint ice cream

2 liters ginger ale, chilled

1 cup cold milk

Place ice cream in a punch bowl and allow to soften slightly. Blend in milk and ginger ale. Stir until frothy. Serve at once or keep chilled until ready to serve. Makes 24 servings.

Strawberry Slush

Strawberry Slush

1/2 cup sugar

1 pkg.strawberry gelatin

1 cup unsweetened pineapple juice

2 cups boiling water

2 cups sliced fresh strawberries

1 (12 oz.) can frozen lemonade concentrate, thawed

1 (12 oz.) can frozen limeade concentrate, thawed

2 cups cold water

2 liters lemon-lime soda, chilled

In a large bowl, dissolved gelatin in boiling water. In a blender, combine pineapple juice and strawberries, cover and process until blended. Add to gelatin mixture. Sin in concentrates and cold water. Cover and freeze for 8 hours or overnight. Remove from the freezer 45 minutes before serving. For each serving, combine 1/2 cup slush mixture with 1/2 cup lemon-lime soda. Stir well.

Pink Punch

Easy and Delicious!

Pink Punch

4 liters cranberry ginger ale

1 gallon raspberry sherbet

In a large punch bowl, pour 2 liters chilled cranberry ginger ale. Next scoop raspberry sherbet into bowl. Then pour the other 2 liters of chilled cranberry ginger ale over sherbet. Serve. Makes: 24 servings.

 

Snickerdoodle Smoothie

This recipe is found in The Ultimate Guide to the Daniel Fast by Kristen Feola.

Snickerdoodle Smoothie

6 ounces silken tofu

½ cup unsweetened almond or rice milk

¼ cup Date Honey

2 frozen bananas, peeled, sliced (about 2 cups)

1 tsp. cinnamon

1/8 tsp. nutmeg

Place tofu, almond milk, Date Honey, banana slices, cinnamon, and nutmeg in blender. Mix until smooth.

Creamy Chai Iced Tea

One of my favorite drinks of all time!  – Melissa

Creamy Chai Iced Tea

4 chai tea bags
1/2 cup sweetened condensed milk

1. In a small saucepan, bring 4 cups water to a boil. Remove from heat, add the tea bags, and let steep for 10 minutes; discard the bags and let the tea cool.
2. Serve over ice and top off each glass with 2 tablespoons sweetened condensed milk. Serves 4.

Frozen Blueberry Lemonade

Perfect for a summer afternoon! – Melissa

Frozen Blueberry Lemonade

1 1/2 cups blueberries
1 cup lemonade
1/2 cup fresh mint leaves, plus more for serving
1/4 cup confectioners’ sugar

1. In a blender, puree the blueberries, lemonade, mint, confectioners’ sugar, and 3 cups ice until smooth.
2. Garnish with mint sprigs. Serves 4.

Orange Creamsicle Shake

If you love the ice cream bars, you will love these!

Orange Creamsicle Shake

1 cup Orange Juice
1 cup vanilla ice cream

Combine juice and ice cream in a blender and whiz until smooth and creamy. Pour into your favorite glass and enjoy! Serves 1.