CAPPUCCINO PUNCH

1/2 cup sugar

1/4 cup instant coffee granules
1 cup boiling water
8 cups milk
1 qt softened vanilla ice cream
1 qt softened chocolate ice cream

Combine the sugar and coffee granules in a small bowl; add boiling water and stir until completely dissolved.  Cover and refrigerate until chilled.

Just prior to serving, pour the chilled coffee mixture into a 1-gallon punch bowl; stir in the milk.  Add scoops of ice cream, stirring until melted.

Yield: Approximately 1 gallon

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TRIPLE BERRY SMOOTHIE

1 cup frozen triple berries

1 cup soy milk (vanilla-flavored will make smoothie too sweet)
1/2 large banana, sliced
2 tsp honey

Place the berries, milk, banana, and honey in blender container.  Blend on high until smooth but thick, about half a minute.  Should be served immediately.

Note: This recipe makes 2 servings of 10-oz each.  Cut ingredients in half for 1 smoothie.

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You can "fancy up" this drink by giving your glass a sugar rim.  Wet the rim of glass with water or by running a lemon or lime on the edge.  Dip the glass into sugar.

ORANGE ICED TEA

2 large oranges

4 cups boiling water
5 black tea bags
Ice cubes
honey to taste

Use a vegetable peeler to peel the oranges, being careful not to include the white part. Keep peel in a continuous piece if possible as you don't want to deal with a lot of little pieces of peel.  (Eat the oranges or use sections or slices in the tea.)

In a large heat proof pitcher, pour the boiling water over the tea bags and the orange peel; cover pitcher and allow tea to steep for 5 minutes.  Using a large slotted spoon, remove the tea bags.  Leave the peel in the tea and refrigerate for at least 30 minutes.

To serve, remove the peel and pour over ice into glasses.  Use honey to sweeten to suit your taste.
A great treat on hot summer days!

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CREAMY ORANGE FROSTY

NOTE: While this is a delicious recipe for anyone, cancer patients or others who are seriously ill, may find this frosty helps when having difficulty swallowing or foods are tasting metallic.  Make, refrigerate, and sip on it throughout the day if necessary.

8 cups orange or vanilla frozen yogurt (8 cups = 1/2 gallon)

1 can (6-oz) frozen calcium-fortified orange juice concentrate, thawed
1 cup milk (whole, fat-free, soy, etc; whatever suits your needs)

Place half the ingredients in blender container; cover and blend on medium speed about 45 seconds or until thick and smooth.  Stop and scrape down sides as needed.

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Repeat with remaining ingredients or save remaining ingredients for another day.

BROWNIE BOWL

1 pkg (4-serving size) Raspberry-Flavored Gelatin

1 cup boiling water
2 cups ice cubes
1 baked brownie (9-inch square in size), cut into 1-inch cubes
3 cups cold milk
2 pkgs (4-serving size each) vanilla-flavored instant pudding mix
2 cups fresh raspberries
1 cup frozen whipped topping, thawed

Empty dry gelatin into a medium heat-proof bowl.  Stir in the boiling water and stir at least 2 minutes or until all the gelatin is completely dissolved.  Add the ice cubes and stir until ice is melted and gelatin starts to thicken.

Place the brownie cubes into a glass 2 1/2-quart serving bowl.  Cover the brownies with the gelatin and refrigerate until set.

Pour the cold milk into a different medium-size bowl.  Add th dry pudding mixes and beat with a wire whisk for 2 minutes or until well blended.  Spoon the pudding mixture over the gelatin/brownie mixture.  Top pudding with a layer of the raspberries, saving out a few for garnish.  Top the raspberry layer with the whipped topping and decorate with the reserved raspberries. Refrigerate 2 hours or until ready to serve.

An old Kraft recipe and photo.

Note: It is fine to make this dessert and keep refrigerated up to a day ahead.

STRAWBERRY-BANANA SMOOTHIES

4 fresh sliced strawberries

1 medium banana, sliced
1 carton (6-oz) vanilla Greek yogurt
1 cup ice cubes
1 kiwi, peeled and sliced for garnish, if desired

Combine the strawberries, banana slices, and yogurt in blender.  Cover and blend until smooth. 

With the blender still running, add the ice cubes one at a time through the hole in the lid - do not remove the lid to do this!

Pour into glasses and garnish each with a slice of kiwi, if using.

Yield: 4 cups

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SPICY COCOA MIX

3 1/2 cups firmly packed brown sugar

2 cups unsweetened cocoa powder
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp salt

Combine the brown sugar, cocoa, cinnamon, nutmeg, cloves, and salt in a food processor and process until well blended.  Store in an airtight container.

Yield: 5 cups mix

To use as a gift, give in a decorative container with the following instructions.

To serve: Place 1 1/2 tablespoons of the mix into a cup.  Pour 6-ounces of hot milk over the mix and stir until dissolved and well blended.  Serve warm with miniature marshmallows if desired.

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TOASTED COCONUT HOT CHOCOLATE

1 can (113.66-oz) can chilled coconut milk, divided
2 tbsp powdered sugar
3 tsp vanilla extract, divided
1 qt unsweetened coconut milk
3/4 cup granulated sugar
1/4 cup unsweetened cocoa
6-oz bittersweet chocolate (60% cacao)
1/4 tsp kosher salt
3/4 tsp ground cinnamon
toasted coconut for garnish
chocolate shavings for garnish
extra cinnamon for garnish

Without shaking or tilting the can, carefully open the canned coconut milk; remove solidified cream from the top and place in a bowl. Reserve the liquid.

Add 1 teaspoon of the vanilla to the bowl along with the powdered sugar and beat with an electric mixer until medium peaks form, about 3 minutes. Refrigerate until ready to use.

In a medium saucepan, whisk together the remaining of the canned coconut milk, unsweetened coconut milk, granulated sugar and unsweetened cocoa. Bring mixture to a simmer over medium heat, stirring constantly. continue to cook, stirring constantly, until mixture is hot and all sugar is dissolved. This will take about 10 minutes. Remove from the heat.

Whisk the bittersweet chocolate, ground cinnamon, kosher salt, and the remaining 2 teaspoons vanilla.

Pour into mugs and top with the toasted coconut, chocolate shavings, and extra cinnamon for garnish.

Yield: 4 servings

I got this recipe and photo from SL ln 2017.

CHAI BANANA SMOOTHIE

4 large bananas, peeled and sliced

1 cup 1% milk
1 regular-size chai tea bag
1/3 cup sugar
3/4 cup plain fat-free yogurt

Place bananas in freezer for about 30 minutes or until frozen.

Pour milk into a microwave-safe measuring cup; microwave on high for 1 minute or just until milk reaches a boil. Add the chai tea bag to the milk and allow to steep for 20 minutes, pressing bag gently with a spoon to release chai flavor. Remove and discard tea bag; chill chai flavored milk for 10 minutes.

Combine frozen bananas, sugar, yogurt, and chai milk in a blender. Process mixture until smooth, stopping to scrape down sides.

Yield: 4 servings

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BLACKBERRY LEMONADE

2 cups fresh blackberries OR unsweetened frozen, thawed

1 cup fresh lemon juice
1 cup sugar
4 cups cold water

In a blender, combine the blackberries, lemon juice, and Splenda; process until smooth, stopping to scrape down the sides.

Press the blended mixture through a sieve or strainer into a pitcher. Throw out the solids left in sieve. Stir in the water.

Serve over ice cubes.

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ORANGE-STRAWBERRY SUNRISE SMOOTHIE

Orange Strawberry Sunrise Smoothie is a great way to start your day.

1 tub Crystal Light Sunrise Classic Orange Flavor sugar-free drink mix
1 cup cold water
1 cup chopped no-sugar-added frozen strawberries
1/4 cup milk
2 tbsp fat-free sour cream

Add the drink mix to the water; stir until the mix is dissolved. Remove 2 tablespoons of the prepared mix and put in a blender container. Reserve the remaining drink mix.

Add the strawberries, milk, and sour cream to the blender container. Cover blender and blend on high speed for 30 seconds or until the drink is thickened and well blended. Serve immediately.

Yield: 1 serving

NOTE: Use the remaining drink mix to make more smoothies. Or pour the mixture into a pitcher and add 6 cups cold water; stir to blend well. Serve or keep in the refrigerator.

This is a perfect drink to enjoy after a workout.

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REFRESHING STRAWBERRY COOLER

1 pkg (10-oz) frozen sweetened strawberries*
1 cup milk
1 cup water
1/2 tsp vanilla
6 - 8 ice cubes

*May substitute 1 cup fresh berries + 1/4 cup granulated sugar

Combine the first 4 ingredients in blender container and blend until smooth; add ice cubes, one at a time, and continue processing until thoroughly incorporated.

Serve immediately.

 

clipart - not this recipe

THE DRINK THAT'S PINK

If you love Starbuck's Pink Drink, here is a mock of that famous drink you can make at home.

1/2 cup water

1/4 cup white grape juice or white cranberry juice

1 pkt (0.11-oz) strawberry sugar-free drink mix (ie Crystal Light)

1 bag passion-hibiscus tea (ie Tazo Passion)

2 1/4 cups refrigerated unsweetened coconut milk

Freeze-dried strawberries or sliced fresh or frozen strawberries, optional

Add water, juice and drink mix to a glass. Stir to dissolve. Add the tea bag and let stand 5 minutes (no need to be hot). Remove and discard the tea bag.

Fill 2 tall glasses with ice. Add half the strawberry-tea mixture and half the coconut milk to each glass. Stir to combine. Stir in strawberries, if using.

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CRANBERRY QUENCHER

1 gallon cranberry-apple juice, chilled
1 can (46-oz) pineapple juice, chilled
3/4 cup lemonade or orange juice concentrate
Pineapple tidbits for garnish, optional
Fresh cranberries for garnish, optional
Fresh mint sprigs for garnish, optional

Combine the cranberry-apple juice and pineapple juice in a large container or punch bowl. Stir in the lemonade (or orange juice) concentrate.

Garnish cups or glasses as desired.

Yield: 6 quarts

Note: Best served chilled without ice.

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APRICOT SLUSH

 

1 bottle (46-oz) apricot nectar

3 cups pineapple juice
1 can (12-oz) frozen orange juice concentrate, thawed
1/3 cup frozen lemonade concentrate, thawed
1 bottle (2 liter) chilled ginger ale
Fresh apricot slices for garnish, if desired

In a 3-quart plastic freeze-proof container, combine apricot nectar, pineapple juice, orange juice concentrate and lemonade concentrate. Seal tight and freeze for 24 hours to 1 week.

To serve, remove from freezer and let stand for a half hour. Using an ice cream scoop, scrape mixture into a slush. Fill glasses 2/3 full of the slush mixture then carefully continue to fill with the chilled ginger ale. Stir gently to mix. Garnish with apricot slices, if desire.

Yield: Approximately 24 servings, depending on glass size.

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RASPBERRY CHEESECAKE SHAKE

1 pkg (12-oz) frozen unsweetened red raspberries, thawed

1 pkg (3-oz) cream cheese, softened
1/4 tsp almond extract
1 quart vanilla ice cream, softened
2 (12-oz each) cans cream soda
fresh raspberries for garnish, optional

In a blender container combine the raspberries, cream cheese, extract, half the ice cream, and 1/2 cup of the cream soda. Cover blender and blend mixture until smooth.
Divide the mixture among 6 tall (16-oz) chilled glasses. Add a scoop of the remaining ice cream to each glass. Top each glass with equal amounts of the cream soda. Top with fresh raspberry garnish, if desired. Serve immediately.

 Photo: Midwest Living several years ago.

CREAMY RASPBERRY SMOOTHIES

2 cups orange juice

2 cups raspberry yogurt
2 cups frozen vanilla yogurt
1 cup ripe bananas, cut into chunks and frozen
3 cups frozen raspberries
2 tsp vanilla extract

Put half of each ingredient into a blender container or a food processor. Add the cover and process until blended, stirring if necessary. Pour into glasses and process the other half of the ingredients. Top each smoothie with a fresh raspberry and a mint leaf, if desired.

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PEACH AND GINGER ALE PUNCH

3 cups water
1 1/2 cups sugar
1 pkg (3-oz) peach-flavored gelatin
1 can (29-oz) peach slices in light syrup
4 cans (11.3-oz each) peach nectar
1/2 cup lemon juice
8 bottles (10-oz each) ginger ale

In a large saucepan, combine the water, sugar, and peach gelatin. Bring to a boil while stirring to dissolve the sugar and gelatin.

Place the peach slices with syrup in blender container. Cover and blend until smooth. In an extra-large bowl, combine the hot mixture with the pureed peaches, peach nectar and lemon juice. Divide the mixture into four 1-quart freezeable containers and freeze overnight. (May be frozen for up to 3 months.)

At serving time, place one or more of the frozen containers at room temperature for 1 hour. (Each container makes six servings.) Break mixture into chunks with a large fork. Place in a punch bowl and stir in two bottles of ginger ale per container of peach mixture.

A Betty Crocker photo

HELLO MORNING SMOOTHIE

1 small ripe banana, peeled and cut in half

1 container (8-oz) low-fat vanilla yogurt
1/8 tsp maple syrup
1 small mango, chopped
1/2 cup orange juice
1 tsp sugar
1/2 cup ice cubes

Puree the banana, yogurt, maple syrup, mango, orange juice and sugar in blender container. With the blender on add the ice cubes, one at a time, through the feeder hole while the lid is still on. Add cubes until mixture is smooth and thick.

Serves 2.

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LEMON-PINEAPPLE PARTY PUNCH

2 pkg (4-serving size) lemon gelatin

2 cups boiling hot water
1 can (46-oz) pineapple juice
1 small can frozen lemonade concentrate
3/4 cup sugar
1 tsp almond extract
1 bottle (2-liter) ginger ale, chilled

Mix the dry gelatin with 2 cups hot water and stir until completely dissolved. Add pineapple juice and lemonade concentrate to the gelatin mixture. Pour the mixture into a gallon jug and fill 3/4 full with tap water. Stir in the sugar and almond extract. Place in the refrigerator to chill. Add the ginger ale just before serving. Serve in a punch bowl with fresh lemon slices floating on top as garnish, if desired.

 

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