By: Heather Poe
2 packs cherry koolaid made
1 bottle of gingerale
2 cups of pineapple juice..
mix together add the gingerale before serving.
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Fruit Smoothie
By Jeanne Megel
Put whatever kind of fruit we have (berries, plums, mangoes, etc.) in the blender with a scoop of low fat frozen vanilla yogurt and a small amount of low fat milk. Yum! We've tried a lot of different combinations of fruit and they've all worked well. You can strain out seeds, etc. if you want.
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Blueberry Soda
By Chris Rolleri
Things you need to make 1 of my famous recipes!
2 cups fresh or frozen blueberries
2/3 cup water
1/4 cup sugar
Carbonated soda water
Frosted soda glass
1 lime cut in wedges
1/4 cup bottled blueberry syrup or juice
8 ounces carbonated lime drink
1 lime cut into wedges
Vanilla syrup
Vanilla ice cream
Whip cream
Frosted glass
Instructions
Put the blueberries and water in a medium saucepan. Stir to combine the ingredients used to make blueberry soda.
Cook the mixture over medium heat until it begins to boil. Simmer on low for 15 minutes.
Pour the blueberry liquid into a colander lined with cheesecloth. Set the colander on a container, bowl or pan.
Squeeze the juice out of the cheesecloth, through the colander and into the container. Discard the skin and pulp of the berries.
Transfer the syrup back to the pan; add the sugar and stir until the sugar dissolves. Cook the syrup on medium heat and let it come to a full boil for 90 seconds.
Refrigerate the prepared syrup until it is cool.
Mix ¼ cup cooled syrup with 8 ounces of soda water in a frosted glass. Squeeze the juice from a lime wedge into the drink and stir.
Blueberry Soda Variations
Use ¼ cup of bottled blueberry syrup or juice and 8 ounces of carbonated lime drink. Put them in a frosted glass, stir well and set a lime wedge on the edge of the glass.
Add vanilla syrup to the mixture according to your personal taste.
Drop 1 or 2 scoops of vanilla ice cream into the mixture to make blueberry cream soda. Top the soda with whipped cream.
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Banana Smoothie
By Jessica Vanderhoff
Ingredients
1 frozen banana
1/2 cup nonfat yogurt
1/2 cup fresh orange juice
1/4 cup blueberries, washed
Instructions
1.Combine all ingredients in a blender and blend until smooth. Serves 1.
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Hot chocolate
By Jessica Vanderhoff
1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream
Directions
1.Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature
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Apple Orchard Punch
by Jess Vanderhoff
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Fruit Smoothie
By Jeanne Megel
Put whatever kind of fruit we have (berries, plums, mangoes, etc.) in the blender with a scoop of low fat frozen vanilla yogurt and a small amount of low fat milk. Yum! We've tried a lot of different combinations of fruit and they've all worked well. You can strain out seeds, etc. if you want.
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Blueberry Soda
By Chris Rolleri
Things you need to make 1 of my famous recipes!
2 cups fresh or frozen blueberries
2/3 cup water
1/4 cup sugar
Carbonated soda water
Frosted soda glass
1 lime cut in wedges
1/4 cup bottled blueberry syrup or juice
8 ounces carbonated lime drink
1 lime cut into wedges
Vanilla syrup
Vanilla ice cream
Whip cream
Frosted glass
Instructions
Put the blueberries and water in a medium saucepan. Stir to combine the ingredients used to make blueberry soda.
Cook the mixture over medium heat until it begins to boil. Simmer on low for 15 minutes.
Pour the blueberry liquid into a colander lined with cheesecloth. Set the colander on a container, bowl or pan.
Squeeze the juice out of the cheesecloth, through the colander and into the container. Discard the skin and pulp of the berries.
Transfer the syrup back to the pan; add the sugar and stir until the sugar dissolves. Cook the syrup on medium heat and let it come to a full boil for 90 seconds.
Refrigerate the prepared syrup until it is cool.
Mix ¼ cup cooled syrup with 8 ounces of soda water in a frosted glass. Squeeze the juice from a lime wedge into the drink and stir.
Blueberry Soda Variations
Use ¼ cup of bottled blueberry syrup or juice and 8 ounces of carbonated lime drink. Put them in a frosted glass, stir well and set a lime wedge on the edge of the glass.
Add vanilla syrup to the mixture according to your personal taste.
Drop 1 or 2 scoops of vanilla ice cream into the mixture to make blueberry cream soda. Top the soda with whipped cream.
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Banana Smoothie
By Jessica Vanderhoff
Ingredients
1 frozen banana
1/2 cup nonfat yogurt
1/2 cup fresh orange juice
1/4 cup blueberries, washed
Instructions
1.Combine all ingredients in a blender and blend until smooth. Serves 1.
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Hot chocolate
By Jessica Vanderhoff
1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream
Directions
1.Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature
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Apple Orchard Punch
by Jess Vanderhoff
1 (32 fluid ounce) bottle apple juice, chilled
1 (12 fluid ounce) can frozen cranberry juice concentrate
1 cup orange juice
1 1/2 liters ginger ale
1 apple
... Directions
1.In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.
2.Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.
1 (12 fluid ounce) can frozen cranberry juice concentrate
1 cup orange juice
1 1/2 liters ginger ale
1 apple
... Directions
1.In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.
2.Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.
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Sweet Cherry Lemonade
by Jess Vanderhoff
1 (10-ounce) package frozen pitted sweet cherries (2 cups), thawed
1 cup freshly squeezed lemon juice
1 cup sugar
5 cups chilled seltzer water, plus more to taste
...
Directions
Add the cherries, lemon juice, and sugar to a blender and puree. Pour the mixture into a large pitcher. Add the seltzer and stir gently. Pour into glasses filled with ice and top with additional seltzer, if desired.
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Watermelon Cooler
by Jess Vanderhoff
1 1/2 lbs (4 cups) sliced seedless watermelon, rind removed
1 cup lemon sorbet
1 lemon, zested
1 1/2 cups cold water
watermelon wedges and mint, for garnish
Directions
In a food processor, blend watermelon, sorbet, and lemon zest until very smooth. Stir in 1 1/2 cups cold water; cover and refrigerate until very cold. Serve over ice and garnish with watermelon wedges and mint
u can add alcohol if u want
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Work-a-holic’s Hot Chocolate
by Jess Vanderhoff
Vanilla Custard:
2 tablespoons cornstarch
2 1/2 cups milk, divided
1/2 cup sugar
2 large egg yolks
1 vanilla bean, split lengthwise, or 1 tablespoon vanilla extract
Hot Chocolate:
7 ounces (2 chocolate bars) semisweet chocolate, chopped
1 cup milk, boiled
Directions
Sprinkle the cornstarch over 1/2 cup of the milk in a small bowl and whisk to dissolve. Add the sugar and egg yolks and whisk well.
In a heavy-bottomed medium saucepan over low heat, bring the remaining 2 cups of the milk and the vanilla bean just to a simmer. Remove the bean, scrape the vanilla seeds into the milk, and discard the bean. Gradually whisk the egg yolk mixture into the milk.
Cook, whisking often, until the sauce comes to a full boil, about 3 minutes. If using vanilla extract, stir it in now. Strain through a wire sieve into a bowl. Serve warm.
Add to the vanilla cream the chopped chocolate chunks and a boiled cup of milk. Mix until smooth. Any flavor can be added- raspberry, cinnamon, holiday ginger spice, marshmallows. The semi-sweet chocolate can be substituted with milk or white chocolate
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Matcha Green Sparkler
by Rhyl Rager
4 cups warm water
2 teaspoons of Matcha Green Tea
3 cups Vernor's ginger ale
1 teaspoons honey, 2 cups ice cubes
6 fresh mint leaves or lemon slices for garnish
Instructions: Stir Matcha green tea powder briskly in 4 cups of warm water. Mix warm tea and honey together till combined then mix in ginger ale and ice. Garnish as desired I have found both lemon slices inside the glass or mint on top can both be nice.
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Orange Julius Smoothie
by Heather Poe
serves 2-3
1/2 cup low-fat or skim milk
1/2 cup cold water
2 tbs sugar or sugar substitute
1 tsp vanilla extract
4-5 ice cubes
6 oz frozen orange juice concentrate (I cut a 12 oz can of frozen orange juice in half and save the other half for your next smoothie)
Place everything in a blender and blend for several minutes until smooth and frothy.
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Latin Lover
by Rhyl Rager
1/2 tsp. cinnamon
1/8 tsp. chili powder
1 cup frozen whipped topping thawed
2 cups hot strong coffee
Fold spices into whipped topping. Serve coffee hot in mugs and top with the spiced topping. Serves 6 (about 1/3 cup each).
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Peanut Butter and Banana Smoothie
by Jess Vanderhoff
Ingredients
1 banana
1/8 cup peanut butter
1/2 cup soy milk
2 tablespoons honey
Directions
1.In a blender, combine banana, peanut butter and soy milk. Blend until smooth. Pour into glasses and drizzle with honey for garnish
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Iced Mocha Fusion Shake
by Jess Vanderhoff
Ingredients
3/4 cup milk
1 teaspoon vanilla extract
3 tablespoons granulated sugar
3 tablespoons mocha flavored instant coffee mix
1 cup crushed ice
Directions
1.In a blender or food processor, combine milk, vanilla, sugar, coffee powder and crushed ice. Blend until smooth. Pour into glasses and serve.
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Melon Lime Cooler
by Jess Vanderhoff
Ingredients
4 1/2 cups cubed honeydew melon
1 1/2 cups lime sherbet
2 tablespoons lime juice
4 fresh strawberries (optional)
Directions
1.Place honeydew melon in a single layer on a baking sheet. Cover and freeze until firm, about 30 minutes.
2.Transfer frozen melon to a food processor with the sherbet and lime juice. Puree until smooth. Pour mixture evenly into 4 glasses, and garnish each glass with a strawberry. Serve immediately.
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Nectarine Sunshine Smoothie
by Jess Vanderhoff
Ingredients
2 large nectarines, pitted and quartered
1 banana, cut into pieces and frozen
1 large orange, peeled and quartered
1 cup vanilla yogurt
1 cup orange juice
1 tablespoon honey
Directions
1.Place the nectarines, frozen banana chunks, orange, vanilla yogurt, orange juice, and honey into a blender, and blend until smooth.
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Mango-Peach Smoothie
by Jess Vanderhoff
Ingredients
1 peach, sliced
1 mango, peeled and diced
1/2 cup vanilla soy milk
1/2 cup orange juice, or as needed
Directions
1.Place the peach, mango, soy milk, and orange juice into a blender. Cover, and puree until smooth. Pour into glasses to serve.
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Razzy Blue Smoothie
by Jess Vanderhoff
Ingredients
1 banana
16 whole almonds
1/4 cup rolled oats
1 tablespoon flaxseed meal
1 cup frozen blueberries
1 cup raspberry yogurt
1/4 cup Concord grape juice
1 cup 1% buttermilk
Directions
1.Peel the banana and cut into 1/2-inch chunks. Chill in freezer until solid, about 2 hours.
2.Place the almonds, oats, and flaxseed meal into a blender; pulse until finely ground. Add the frozen banana, frozen blueberries, yogurt, grape juice, and buttermilk; puree until smooth.
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Sweet Cherry Lemonade
by Jess Vanderhoff
1 (10-ounce) package frozen pitted sweet cherries (2 cups), thawed
1 cup freshly squeezed lemon juice
1 cup sugar
5 cups chilled seltzer water, plus more to taste
...
Directions
Add the cherries, lemon juice, and sugar to a blender and puree. Pour the mixture into a large pitcher. Add the seltzer and stir gently. Pour into glasses filled with ice and top with additional seltzer, if desired.
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Watermelon Cooler
by Jess Vanderhoff
1 1/2 lbs (4 cups) sliced seedless watermelon, rind removed
1 cup lemon sorbet
1 lemon, zested
1 1/2 cups cold water
watermelon wedges and mint, for garnish
Directions
In a food processor, blend watermelon, sorbet, and lemon zest until very smooth. Stir in 1 1/2 cups cold water; cover and refrigerate until very cold. Serve over ice and garnish with watermelon wedges and mint
u can add alcohol if u want
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Work-a-holic’s Hot Chocolate
by Jess Vanderhoff
Vanilla Custard:
2 tablespoons cornstarch
2 1/2 cups milk, divided
1/2 cup sugar
2 large egg yolks
1 vanilla bean, split lengthwise, or 1 tablespoon vanilla extract
Hot Chocolate:
7 ounces (2 chocolate bars) semisweet chocolate, chopped
1 cup milk, boiled
Directions
Sprinkle the cornstarch over 1/2 cup of the milk in a small bowl and whisk to dissolve. Add the sugar and egg yolks and whisk well.
In a heavy-bottomed medium saucepan over low heat, bring the remaining 2 cups of the milk and the vanilla bean just to a simmer. Remove the bean, scrape the vanilla seeds into the milk, and discard the bean. Gradually whisk the egg yolk mixture into the milk.
Cook, whisking often, until the sauce comes to a full boil, about 3 minutes. If using vanilla extract, stir it in now. Strain through a wire sieve into a bowl. Serve warm.
Add to the vanilla cream the chopped chocolate chunks and a boiled cup of milk. Mix until smooth. Any flavor can be added- raspberry, cinnamon, holiday ginger spice, marshmallows. The semi-sweet chocolate can be substituted with milk or white chocolate
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Matcha Green Sparkler
by Rhyl Rager
4 cups warm water
2 teaspoons of Matcha Green Tea
3 cups Vernor's ginger ale
1 teaspoons honey, 2 cups ice cubes
6 fresh mint leaves or lemon slices for garnish
Instructions: Stir Matcha green tea powder briskly in 4 cups of warm water. Mix warm tea and honey together till combined then mix in ginger ale and ice. Garnish as desired I have found both lemon slices inside the glass or mint on top can both be nice.
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Orange Julius Smoothie
by Heather Poe
serves 2-3
1/2 cup low-fat or skim milk
1/2 cup cold water
2 tbs sugar or sugar substitute
1 tsp vanilla extract
4-5 ice cubes
6 oz frozen orange juice concentrate (I cut a 12 oz can of frozen orange juice in half and save the other half for your next smoothie)
Place everything in a blender and blend for several minutes until smooth and frothy.
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Latin Lover
by Rhyl Rager
1/2 tsp. cinnamon
1/8 tsp. chili powder
1 cup frozen whipped topping thawed
2 cups hot strong coffee
Fold spices into whipped topping. Serve coffee hot in mugs and top with the spiced topping. Serves 6 (about 1/3 cup each).
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Peanut Butter and Banana Smoothie
by Jess Vanderhoff
Ingredients
1 banana
1/8 cup peanut butter
1/2 cup soy milk
2 tablespoons honey
Directions
1.In a blender, combine banana, peanut butter and soy milk. Blend until smooth. Pour into glasses and drizzle with honey for garnish
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Iced Mocha Fusion Shake
by Jess Vanderhoff
Ingredients
3/4 cup milk
1 teaspoon vanilla extract
3 tablespoons granulated sugar
3 tablespoons mocha flavored instant coffee mix
1 cup crushed ice
Directions
1.In a blender or food processor, combine milk, vanilla, sugar, coffee powder and crushed ice. Blend until smooth. Pour into glasses and serve.
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Melon Lime Cooler
by Jess Vanderhoff
Ingredients
4 1/2 cups cubed honeydew melon
1 1/2 cups lime sherbet
2 tablespoons lime juice
4 fresh strawberries (optional)
Directions
1.Place honeydew melon in a single layer on a baking sheet. Cover and freeze until firm, about 30 minutes.
2.Transfer frozen melon to a food processor with the sherbet and lime juice. Puree until smooth. Pour mixture evenly into 4 glasses, and garnish each glass with a strawberry. Serve immediately.
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Nectarine Sunshine Smoothie
by Jess Vanderhoff
Ingredients
2 large nectarines, pitted and quartered
1 banana, cut into pieces and frozen
1 large orange, peeled and quartered
1 cup vanilla yogurt
1 cup orange juice
1 tablespoon honey
Directions
1.Place the nectarines, frozen banana chunks, orange, vanilla yogurt, orange juice, and honey into a blender, and blend until smooth.
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Mango-Peach Smoothie
by Jess Vanderhoff
Ingredients
1 peach, sliced
1 mango, peeled and diced
1/2 cup vanilla soy milk
1/2 cup orange juice, or as needed
Directions
1.Place the peach, mango, soy milk, and orange juice into a blender. Cover, and puree until smooth. Pour into glasses to serve.
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Razzy Blue Smoothie
by Jess Vanderhoff
Ingredients
1 banana
16 whole almonds
1/4 cup rolled oats
1 tablespoon flaxseed meal
1 cup frozen blueberries
1 cup raspberry yogurt
1/4 cup Concord grape juice
1 cup 1% buttermilk
Directions
1.Peel the banana and cut into 1/2-inch chunks. Chill in freezer until solid, about 2 hours.
2.Place the almonds, oats, and flaxseed meal into a blender; pulse until finely ground. Add the frozen banana, frozen blueberries, yogurt, grape juice, and buttermilk; puree until smooth.
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