campari orange fizz

Ice cubes
1/4 cup Campari
1/2 cup orange juice
1 1/2 cups sparkling water or seltzer
Orange slice, halved


Place the ice cubes in a highball glass. Add the Campari, orange juice, and sparkling water. Add a slice of fresh orange and serve.

pretzel rings

• 1 bag of pretzel rings  (hard to find but available)
• 1 package Hershey’s Kisses (any variety)
• 1 package M&M’s (any variety)
• colored sugar crystals (optional)

 

Using a lined cookie sheet  (sprayed with non-stick cooking spray if necessary), place the pretzel rings flat on each sheet (using as many as you require). Unwrap the Hershey’s Kisses and place 1 Kiss in the center of each pretzel ring. Bake at 275℉, for approximately 3 minutes—just enough to soften chocolate, not melt it (chocolate should stay in Kiss shape, but readily spread when a single M&M is pushed gently into the center). Remove from oven. Place a single M&M in the center of each Kiss, pressing down gently so the softened Kiss spreads and fills the center of the pretzel ring. If desired, sprinkle warm rings with colored sugars crystals for additional color. Refrigerate for 5-10 minutes (or until chocolate is firm), and serve as needed.

black eggnog

• 1.5 oz. Black Sambuca
• 6 oz. Eggnog

1. Mix 1-1/2 ounces of Black Sambuca into a glass filled with 6 ounces of Eggnog
2. Stir.

candy cane martini

1 ½ ounce citrus vodka
½ ounce campari
½ ounce vermouth
1 ½ ounce freshly squeezed orange juice
Candy Cane or colored sugar to garnish

Garnish rim of glass with crushed candy cane or colored sugar.
Pour ingredients over ice into a shaker. 
Shake and strain in a chilled martini glass.
Put a candy cane in it to finish. 

almond joy martini

 

1 oz.  chocolate vodka
1 oz. hazelnut liqueur (like frangelico)
1 oz. coconut rum 

 

Combine all ingredients with ice in a cocktail shaker. Shake until well blended, then strain into a chilled martini glass. 

chocolate margarita

1 1/2 oz tequila
1 oz Godiva liquor
2 tablespoon chocolate syrup
3/4 oz cream or half and half
2 oz orange juice
Cocoa -for the rim of glass
Ice

Wet the edge of the glass and rim with cocoa. Combine all ingredients in a shaker and pour into a glass.

chocolate polar bear

	1 oz. Amaretto 0.25 oz. chocolate syrup 1 oz. Creme de Cacao 5 oz.  french vanilla ice cream 2 dashes Vanilla Extract
	Combine all ingredients in a blender on low speed for a short length of time. Pour into a chilled glass and serve.

chocolate milk whip

4 oz. chocolate milk
2 oz.cold coffee
whipped cream
shaved chocolate

 

Fill a tall glass with ice. Add 4 oz. chocolate milk and 2 oz. cold coffee. Top with whipped cream and garnish with shaved chocolate.

bing cherry drink

• 1/3 cup cherry juice
• 1/4 cup orange juice
• 2 Tablespoons water
• ice

Place ice in glass. Add all ingredients and stir.


Garnish maraschino cherry in glass.

chocolate walnut cups

1/2 cup butter, softened
1 cup packed brown sugar
1 cup milk
2-3/4 cups graham cracker crumbs
2 cups milk chocolate chips
2 cups finely chopped walnuts 
Topping: 1-1/4 cups milk chocolate chips, melted

Directions:
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in milk. Stir in the crumbs, chips and walnuts. Fill miniature foil baking cups three-fourths full. Place 1 in. apart on baking sheets. Bake at 375° for 10-12 minutes or until set. Cool on wire racks. Top each cookie with 1/4 teaspoon melted chocolate. Store in the refrigerator. 

~I made these for a christmas gathering. The foil baking cups made them fit right in for a christmas celebration.  

When I make them for other occasions, I use regular mini paper cups in a mini muffin tin.

Snickerdoodle Spirals

1 1/3 cups sugar
1 tablespoon ground cinnamon
1/2 cup softened butter, plus melted butter for brushing dough
3 ounces cream cheese, softened
1/2 teaspoon baking powder
1 egg
1 teaspoon vanilla
2 3/4 cups all-purpose flour


1. Mix 1/3 cup of sugar and 1 tablespoon cinnamon.
2. Beat softened butter and cream cheese. Beat in remaining cup of sugar and baking powder, scraping sides of bowl occasionally. Beat in egg and vanilla. Add flour to batter in small increments, beating as much as you can with mixer. Blend in remaining flour with a wooden spoon, or, if wearing food-preparation gloves, blend in by hand.
3. Divide dough in half. Roll half of dough between two sheets of parchment or wax paper into 12-by-8-inch rectangle. Remove top sheet of paper. Brush dough with melted butter. Sprinkle with 2 tablespoons cinnamon mixture.
4. Starting from one of the short sides, roll up jellyroll fashion, removing paper as you work. Use paper to bend and roll dough as you work. Repeat with remaining dough, melted butter and cinnamon mixture. At this point, you can wrap dough in parchment or wax paper and store in a freezer-quality sealable plastic bag. Freeze overnight before baking. Dough should be very firm.
5. Heat oven to 375 F. Using sharp knife, cut dough into slices. Place on ungreased cookie sheet. Bake 8-10 minutes or until edges are firm. Cool on cookie sheet 1 minute. Transfer to rack to cool.

rudolph tini

2 fluid ounces vodka
1 fluid ounce hazelnut liqueur (example-Frangelico)
1 fluid ounce coconut flavored rum
1 fluid ounce half-and-half cream
optional garnish: 2  cinnamon sticks
                            1 maraschino cherry

Directions

Pour the vodka, hazelnut liqueur, rum, and half-and-half into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass.
- Optional garnish with the cinnamon sticks to look like antlers, and the cherry on the rim to look like a nose.

christmas jello shot

• 2 cups boiling water
• 1 large package (6 oz.) lime Jello (or any green jello)
• 1 cup cold water
• 1 cup vodka
• Splash of bourbon
• Red colored sugar

 

Pour boiling water over Jello and whisk until combined. Slowly whisk in cold water, vodka, and a splash of bourbon. Pour mixture into cups and refrigerate until set. Sprinkle with red sugar before serving.

 

**Let the Jello shots set before sprinkling the sugar on top, so the sugar will not bleed into the shots.

chocolate truffles

• 8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), chopped into small pieces
• 1/2 cup of heavy whipping cream
• 1 teaspoon of vanilla extract (or other extract flavor)

Truffle coatings

• Cocoa powder
• Finely chopped walnuts
• Finely chopped almonds
• optional: coconut

1 In a small, heavy saucepan bring the heavy whipping cream to a simmer stir constantly.
2 Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth. 
3 Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls of the chocolate. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.
4 Roll in cocoa powder, chopped nuts or coconut and serve, or place back in the refrigerator until needed.

cherry pepper martini

1 ounce pepper infused vodka
A few drops of grenadine
Juice of 1/2 lime

Directions: Shake all ingredients in a cocktail shaker with ice. Strain into a martini glass and garnish with a cherry, lime slice or a hot pepper.

Hot Raspberry Apple Cider

8 cups of apple cider or apple juice
1 cup of frozen raspberry juice concentrate, thawed
1/4 cup sugar
1 cinnamon stick


Combine all the ingredients in a 4 quart pan. Heat over medium heat, and stir occasionally until the mixture starts to simmer. Reduce the heat and simmer 10 more minutes. Remove from heat and serve.

buttered apple cider rum

1 gallon apple cider 2 cups dark rum 1/2 ounce unsalted butter Garnish: cinnamon sticks
Combine cider and rum in a large pot and bring to a boil. Place 1 cinnamon stick in each serving mug. Fill mug with cider mixture and top with a dollup of butter.

cinnamon rice pudding

• 2 1/2 cups of whole milk
• 1/3 cup of uncooked short grain white rice
• Pinch of salt
• 1 egg
• 1/4 cup dark brown sugar
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of cinnamon
• 1/3 cup raisins

1 In a medium saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
2 In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, stir to incorporate.
3 Put egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.
Serve warm or cold.

blueberry morning cake

• 2 cups and 1-2 Tbsp of sifted, all purpose flour separated
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup (1/2 stick) unsalted butter, softened
• 3/4 cup sugar
• 1 large egg
• 1/2 cup milk
• 1 pint blueberries

Topping ingredients:

• 1/4 cup unsalted butter, softened
• 1/2 cup sugar
• 1/3 cup sifted all purpose flour
• 1/2 teaspoon cinnamon

1 Preheat the oven to 375°F. Grease an 8-inch spring form pan. Set aside.
2 Sift together the 2 cups of flour, the baking powder and the salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.
3 Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.
4 Bake for one hour. Check cake if done; if not bake another 5 to 10 minutes.
5 When the cake has cooled, run a knife around the edges and lift the cake out o the pan. Serve with whipped cream.

carrot bran muffins

1 1/2 cups whole wheat flour
1 1/2 cups bran cereal
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup raisins or chopped dates
1 cup grated carrots
1 3/4 cups buttermilk or soured milk
1/4 cup vegetable oil
1 egg, lightly beaten
Grated rind of 1 lemon or orange  

directions:



In large bowl, stir together flour, cereal, sugar, cinnamon, baking powder, soda, salt raisins and carrots.

Add buttermilk, oil, egg and lemon rind, stirring just until combined.

Spoon into greased non-stick muffin tins. Bake in 400℉  (200 ℃) oven for 20 minutes or until tops are firm to the touch.

 

pumpkin smoothie ~ non alcoholic

 

 1 15-ounce can pumpkin (chilled)

 1 12-ounce can evaporated milk    (chilled)

 8 ounces vanilla yogurt

 1/4 cup sugar

 1/2 teaspoon pumpkin pie spice

 optional: Whipped cream

Directions

Combine pumpkin, milk, yogurt, sugar and spice in blender.

Blend until mixture is smooth.

Pour into glasses; top with whipped cream (if wanted) and an additional sprinkle of pumpkin pie spice.

apricot cider with spices ~ non alcoholic

 

2 (12 ounce) cans apricot nectar
2 cups water
1/4 cup lemon juice
1/4 cup sugar
2 whole cloves
2 cinnamon sticks 

   

In a slow cooker, combine all ingredients; mix well. Cover and cook on low for 2 hours or until cider reaches desired temperature. Remove cloves and cinnamon sticks before serving. 

peanut butter chocolate towers

• 1 cup heavy (whipping) cream
• 3⁄4 cup peanut butter chips
• 11⁄2 cups prepared chocolate pudding
• Garnish: whipped cream and peanut butter chips

Recipe Preparation

1. Heat 1⁄2 cup cream in a medium glass bowl in microwave until steaming hot. Add chips; stir with a whisk until melted and smooth. Whisk in remaining cream. Refrigerate until cold.


2. Beat with mixer just until soft peaks form.


3. Spread 1 heaping Tbsp peanut butter mousse into the bottom of each of the glasses. Spread with 1 heaping Tbsp chocolate pudding. Repeat layers once. Garnish and serve, or cover and refrigerate (without garnish) up to 1 day.

happy halloween

swamp drink ~ non alcoholic

• 1/2 cup small tapioca pearls (found in the baking aisle of most grocery stores)
• Food coloring
• 4 tablespoons sugar

• 8 gummy fish
• Seltzer water
• Lemonade
• 8 gummy worms

 

1. MAKE THE EGGS: Bring 6 cups of water to a boil and add the tapioca pearls. Reduce the heat slightly and boil the pearls, stirring occasionally, for 20 to 25 minutes.
   
   
2. COLOR THE EGGS: Divide the pearls, with the remaining water, between two bowls. Add 4 drops of food coloring (3 drops of yellow and 1 drop of green in one bowl, and 4 drops of blue in the other..or colors of your choice) and 2 tablespoons of sugar to each bowl. Stir the mixtures, then allow them to sit uncovered for 20 to 25 minutes. Drain and rinse the pearls with cold water.
   
3. Spoon 2 tablespoons of pearls into each glass and drop in a gummy fish. Fill the glasses with seltzer water, then add a splash of lemonade. Place a gummy worm around a spoon.
   

white cranberry vodka

5 ounces white cranberry juice
2 ounces vodka
2 ounces ginger ale or seltzer
1 teaspoon lemon juice
Lemon twist, garnish

1. Combine all ingredients except garnish in a tall glass with ice. Garnish with lemon twist.

hot cranberry ~ non alcoholic

2 cups cranberry juice cocktail
1 can unsweetened pineapple juice
1/2 cup orange juice
1/4 cup lemon juice
1/2 cup red currant jelly
1/4 cup ground allspice

Combine all ingredients in a large saucepan; cook over medium heat, stirring often, until jelly melts and mixture is thoroughly heated. Serve hot.

havest moon

2 oz Tequila 1 oz Triple Sec 3 oz Orange Juice 3 oz Pineapple Juice 2 tsp Grenadine
Directions Pour first 4 ingredients over ice into a glass, slowly adding grenadine as you stir.

Pear Pumpkin Strudel

2 cups peeled, cored and diced pears, (about 2 small)
1 cup pumpkin puree
3/4 cup firmly packed brown sugar
3/4 cup chopped walnuts
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
2 sheets frozen puff pastry (from 17.25-ounce package), thawed per pkg directions - divided use
1 large egg, lightly beaten
2 tablespoons cinnamon sugar

1. preheat oven to 375°F (190°C)
2. Combine pears, pumpkin, sugar, nuts, cinnamon, cloves and ginger in medium bowl. Spoon one half of filling in center third of one pastry sheet.
3. Make downward slanting strips in outer sections of pastry (3/4-inch apart) starting about 1-inch away from top of pastry and side of filling, cutting to outside edges. Starting at top, alternately fold left and right side pastry strips over filling forming a braid. Seal at top and bottom of strudel. Place on ungreased rimmed baking sheet.  Repeat with remaining filling and pastry sheet. Brush strudel with egg; sprinkle with cinnamon sugar.
4. Bake for 25 to 30 minutes or until golden brown and puffy. Serve warm.

Chocolate Caramel Cheesecake Squares

crust:

3 1/2 oz graham crackers, crumbled (1cup)
2 tablespoons sugar
3 tablespoons unsalted butter, melted


filling:
1 teaspoon unflavored gelatin
1/4 cup whole milk
8 oz cream cheese, softened
2 large eggs
3/8 teaspoon salt
1 cup milk caramel (12 1/2 oz) Instructions: Pour 1 can (14 oz.) sweetened condensed milk into top of double-boiler pan; cover. Place over boiling water. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and light caramel-colored.  Remove from heat. Whisk until smooth.


glaze:
3 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
1/2 stick (1/4 cup) unsalted butter, cut into pieces
2 teaspoons light corn syrup


Make crust: Put oven rack in middle position and preheat oven to 325°F. Line bottom and sides of an 8-inch square baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides.


Finely grind crackers with sugar and a pinch of salt in a food processor. With motor running, add butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then cool in pan on a rack 5 minutes.


Make filling: Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften. Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes, then stir in milk caramel gently but thoroughly. Pour filling over crust, smoothing top, then bake in a hot water bath (will fit in a 9×13-inch baking pan) in oven until center is just set, about 45 minutes. Cool cheesecake completely in pan on rack, about 2 hours. Chill, covered, at least 6 hours.


Glaze cake within 2 hours of serving: Heat all glaze ingredients in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring until smooth, then pour over cheesecake, tilting baking pan to coat top evenly. Chill, uncovered, 30 minutes.


Lift cheesecake from pan using foil overhang and cut into 1-inch squares with a thin knife, wiping off knife after each cut.

vanilla mocha caffe cooler ~ non alcoholic

  1 oz. espresso, room temperature
1 tsp. simple syrup
A few drops of vanilla extract
1 1/2 oz. chocolate syrup
ice
Garnish: lemon or orange twist - optional


Fill a shaker halfway with  ice. Pour espresso, simple syrup and vanilla over ice. Shake vigorously for 30 seconds and strain into a chilled glass that has been lined with a spiral of chocolate syrup. Garnish.

carmel apple up

1 oz. Apple Pucker
1 oz. Butterscotch Schnapps
8 oz. lemon/lime soda

1. Pour Apple Pucker and Butterscotch Schnapps in a tall glass half filled with ice.
2. Top off with lemon/lime soda

chocolate berry tart

Crust:
1/2 cup semi-sweet chocolate chips
1/4 cup (1/2 stick) unsalted butter

3/4 cup graham cracker crumbs
1/4 cup finely ground pecans

Filling:
3 tablespoons heavy whipping cream
1 cup (6 ounces)  white chocolate chips
3/4 cup (6 ounces) cream cheese, softened
1/2 cup granulated sugar - divided
1 (10-ounce) package frozen raspberries, thawed
2 tablespoons lemon juice
3 tablespoons cornstarch
2 cups medium strawberries, cut in half lengthwise

1. For Crust: Preheat oven to 375°F (190°C). Grease 9-inch tart pan with removable bottom.
2. Melt semi-sweet chocolate chips and butter in a saucepan over lowest possible heat. When morsels begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Remove from heat. Stir in graham cracker crumbs and pecans. Press onto bottom and up sides of prepared pan. Freeze for 5 minutes.
3. 
   Bake for 8 minutes. Cool completely in pan on wire rack.
4. For Filling: Heat cream in small saucepan over medium heat until it just begins to boil. Turn off heat. Add white chocolate chips; whisk until smooth. Remove from heat. Reserve 2 tablespoons mixture in small resealable plastic bag.
5. Beat cream cheese and 1/3 cup sugar in large mixer bowl for 2 minutes. Stir in remaining white morsel mixture from saucepan. Pour into crust. Refrigerate for 30 minutes.
6. Place raspberries and their juice in blender container or food processor. Cover; blend or process until crushed. Strain through a strainer into a small saucepan. Discard seeds. Add remaining sugar. Combine lemon juice and cornstarch and add to raspberry mixture. Over medium heat cook for 5 to 6 minutes or until thickened; do not boil. Cool to room temperature.
7. Place strawberries in raspberry mixture to coat. Remove with slotted spoon; arrange over top of tart. Spoon raspberry mixture over tart. Reheat reserved white chocolate chip mixture in microwave to melt. Cut small hole in corner of bag; drizzle over tart. Refrigerate for at least 1 hour. Remove side of tart pan and place on serving platter before serving.

vampire kiss

1 part Coconut Vodka
1 part pineapple juice

Shake Vodka and pineapple juice with ice; strain into martini glass. Garnish with red currants (or other red fruit).

lavender lemonade ~ non alcoholic

• 1 cup water
• 1 cup sugar
• handful of fresh lavender blooms (or 3 tablespoons of dried lavender)
• juice of 1/2 lemon
• sparkling water

1. Make a simple syrup (1 cup water, 1 cup sugar, bring sugar and water to a boil)
2. Add a handful of lavender blooms to the simple syrup. (Or, 3 tablespoons of dried lavender.)
3. Bring sugar, water, and lavender to a boil, then let it sit and cool down.
4. Fill a pitcher with ice cubes. Add 1/2 cup lemon juice to 1/2 cup lavender syrup to pitcher. Fill the rest of the pitcher with sparkling water.
5. Before serving, stir lavender, lemon juice, and sparkling water.

pumpkin cookies

2 cups butter
2 eggs
2 tsp. vanilla extract
2 tsp. baking powder
1 tsp. salt
1/2 tsp. allspice
1 cup chopped walnuts
2 cups sugar
2 cups fresh (or canned) pumpkin
4 cups flour (sifted)
1 tsp. baking soda
2 tsp. cinnamon
2 cups raisins

Preheat oven to 350° F.
Blend all ingredients thoroughly
Drop one inch dough balls onto greased cookie sheet.
Baking time 15 minutes 

tropical coconut

1 1/2 oz Coconut Rum
1 oz Creme de Bananas
1 oz White Rum
4 oz Pineapple Juice
1 tsp Lemon Juice
 

Shake and strain into an ice-filled glass. Garnish with a slices of pineapple.
 

simple margarita

3/4 part high quality silver tequila
3/4 part Cointreau
1/2 part fresh lime juice

Salt rim of glass.  Fill with ice.  Add all ingredients.  Stir

hot creamy chai tea ~ non alcoholic

2 cups water
2 individual tea bags
1 cinnamon stick
6 cardamom seeds, crushed
1 whole clove
1/4 teaspoon ground ginger
2-1/2 cups milk
1/3 cup sugar
Sweetened whipped cream, ground cinnamon and cinnamon sticks, optional


1. In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.

2. Stir in milk. Return to a boil; boil for 1 minute, then strain. Stir in sugar until dissolved. Top with whipped cream and garnish with ground cinnamon or a cinnamon stick if desired.

strawberry pistachio quinoa pudding

• 3 cups whole milk
• 2 teaspoons vanilla or one vanilla bean
• 1/4 cup sugar
• pinch of salt
• 1/4 cup water

• 1/6 teaspoon cinnamon
• 1 cup quinoa
• a few diced strawberries
• chopped pistachios

1. Place the quinoa in a strainer and rinse with cold water for a few seconds.
2. Combine the milk, water, sugar, salt, cinnamon and vanilla in a medium saucepan and bring to a simmer. Add the quinoa and stir. Reduce heat to medium low, partially cover and cook for about 30 minutes stirring every few minutes. If skin starts to form across top of milk, just stir it back in.
3. Remove from heat and let cool to room temperature or cold in the fridge. Spoon pudding into bowls and top with chopped strawberries and pistachios.

jager energy

• 1/2 (8.3 ounce) can citrus flavored energy drink  (Red Bull or other) (sugar free ok)
• 1 (1.5 fluid ounce) jigger Jagermeister liqueur

Pour the energy drink into a pint glass. Pour a shot of Jagermeister into energy drink.  Drink up!

dream time drink ~ non alcoholic

• 1 cup milk
• 1 teaspoon honey
• 2 drops vanilla extract
• 1 pinch ground cinnamon

1. Heat milk on stove top or in the microwave.  Stir in honey, vanilla, and cinnamon. Serve.

chocolate cake

• 1 3/4 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup strong brewed coffee
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

chocolate in a cup ~ non alcoholic

• 1 1/4 cup whole milk
• 1/4 cup of your favorite unsweetened chocolate, chopped
• 2 Tablespoons + 2 teaspoons white sugar
• splash vanilla
• dash cinnamon

Heat milk over burner, stirring constantly. When milk is warmed, add chocolate and sugar. Whisk until sugar is completely dissolved. Whisk in cinnamon and vanilla. Pour in mug and serve.

tipsy hot chocolate

3/4 oz.  Irish Cream
3/4 oz. Coffee Liqueur
2 tbsp. Hot Chocolate Mix
4 oz. Hot Water
2 oz. Whip Cream

Mix hot chocolate mix with water.  Add irish cream and coffee liqueur.  Top with whip cream.

walnut butter cookies

1/2 pound butter
1/4 cup sugar
1 tsp. baking powder
2 cups all-purpose flour
1/4 cup chopped walnuts
1/3 cup confectioner's sugar

Melt butter. Add sugar and baking powder and mix well. 
Add flour one-half cup at a time and beat with a hand mixer in between additions. The dough will start to get thick. Stir in walnuts and mix. Take about 1 - 2 tablespoons of dough and roll into 2-inch logs and place on an ungreased baking sheet. Bake at 350 degrees for 15 - 18 minutes or until lightly browned. Allow cookies to cool and sprinkle with confectioner's sugar. 
Makes about 2 dozen cookies.

fruit drink ~ non alchoholic

• 1 oz Orange Juice
• 1 oz Grapefruit Juice
• 1 oz Passion-fruit Juice
• 1 oz Mango Juice
• 1 oz Pineapple Juice
• 1/4 oz Lime Juice
• 1/2 oz Kiwi Syrup

 

• Shake with a glassful of ice and pour unstrained into a glass     opt: garnish with fruit

green dinosaur

• 2 oz Vodka
• 2 oz Gin
• 2 oz Rum
• 2 oz  Melon Liqueur
• 2 oz Triple Sec
• 2 oz Sweet And Sour Mix
• 2 oz lemon/lime Soda

• Combine all ingredients and stir
• Serve in a highball glass over ice

raspberry ginger cider ~ non alcoholic

1	bag (10 oz)  frozen organic red raspberries
1	bottle (64 oz) apple cider (8 cups)
2	tablespoons honey
2	cinnamon sticks
1	piece (1 1/2 inches) ginger root, peeled, thinly sliced
3	thin slices orange, cut into quarters (optional)

Reserve 1/2 cup frozen raspberries for garnish; set aside. In 3-quart saucepan, heat remaining raspberries, the apple cider, honey, cinnamon sticks and ginger root to boiling over medium-high heat. Reduce heat; simmer uncovered 15 minutes. Strain mixture; discard solids. Garnish each serving with orange slice and a few of the reserved raspberries. Serve hot.

breakfast juice ~ non alcoholic

• 1  medium frozen sliced banana
• 1  cup frozen strawberries
• 1/4  cup orange juice concentrate, undiluted
• 1 1/2  cups  fat-free milk
• 1/4  teaspoon  almond extract

Process all ingredients in a blender until smooth. Serve immediately.

pineapple smoothie ~ non alcoholic

• 1 1/2 C chilled pineapple juice
• 1/2 C plain yogurt
• 1 tablespoon honey
• 6 ice cubes 

Combine ingredients in blender and blend well. Serve in chilled glasses. 
Makes 2 servings.

fog horn

1 1/2  ounces Gin

1  dash Lime Juice (fresh or Rose's)

    fill with Ginger Ale

    optional - Lime Wedge

In a glass with ice combine ingredients and stir. 
opt: Garnish with a lime wedge.

cherry crush ~ non alcoholic

• 2 oz. cherry juice
• 2 oz. pineapple juice
• 2 oz. orange juice
• club soda

Fill glass with ice. Add juices and a splash of soda. 
opt: Garnish with cherry.

kahlua shake

1  pint  vanilla ice cream

1/3  cup  Creme de Cacao

1/3  cup  Kahlua

Combine ingredients in blender and blend until smooth. 

homemade irish cream

• 1 cup half and half (or cream or milk)
• 1 (14 ounce) can sweetened condensed milk
•  7 oz. Irish whiskey  (more/less to you liking)
• 1 teaspoon instant coffee granules
• 2 tablespoons chocolate syrup
• 1 teaspoon vanilla extract

In a blender, combine half and half, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup,  and vanilla extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving. 

wavebender ~ non alcoholic

• 1/2 oz Lemon Juice
• 1 oz Orange Juice
• 1 tsp Grenadine
• 5 oz Ginger Ale

 Pour the orange juice, lemon juice and grenadine into a cocktail shaker half-filled with ice cubes. Shake well and strain into a highball glass almost filled with ice cubes. Top with ginger ale, stir and serve.

fire and ice

1 1/2  ounces  Pepper Vodka

1  teaspoon  Dry Vermouth

In a shaker glass half-filled with ice cubes, combine both of the ingredients. Shake, then strain into cocktail glass. 

mud slide

• 1 oz Vodka
• 1 oz Coffee Liqueur
• 1 oz Irish Cream
• 1 oz Cream

Shake all ingredients with ice.  Pour over ice in the glass of your choice.

sweet tart shot

1  part  Vodka

1  part  orange soda

1  part  grape soda

Add all ingredients into a Shot glass. Drink.

cocoa coffee ~ non alcoholic

1 c hot coffee
1 T hot cocoa mix
1 cinnamon stick to stir
whipped cream topping

chocolate cake cocktail

2  parts  Vanilla vodka

1  part  Frangelico

1  part  Creme de cacao

1  part  Coconut liqueur

Fill glass with ice. Add vodka then all other ingredients. Stir. 

vanilla almond tea shake ~ non alcoholic

1/2  cup  almond-flavored herb tea

   2  scoops  vanilla ice cream

      whipped cream (opt)

      sliced almonds, for garnish (opt) 

Mix the tea and ice cream together in a blender until smooth. Pour the mixture into a tall glass. Top with whipped cream and garnish with sliced almonds, if desired. 

grinch cocktail

1 oz Midori Melon Liqueur
1 oz Banana Liqueur
1 oz Coconut Rum
a splash of lemon lime soda




Pour all ingredients into a shaker with ice.  Shake, strain and serve

peppermint kiss

1 oz. Peppermint Schnapps

1 oz.  Chocolate Liqueur

1 Mint Sprig

ice 

In a rock glass, filled with ice, add the peppermint schnapps and chocolate liqueur and stir.  Garnish with a sprig of mint.

oatmeal cookie shot

 1/2  ounce Cinnamon Schnapps
 1/2  ounce Butterscotch Schnapps 
 1/2  ounce Irish Cream

Shake ingredients with crushed ice and strain into a shot glass.

chocolate cream ~ non-alcoholic

whole  milk
seltzer water or club soda
chocolate syrup 


Pour milk into a tall glass to about 2 inches.  Pour seltzer water or club soda until about 1 1/2 inches is left at the top.   Hopefully this creates a nice white fizzy foam. Pour chocolate syrup right into the middle of the foam until the foam rises close to the top. Use a long spoon to stir all the way down to the bottom of the glass.


optional - ice

tequila sour

     1 tablespoon lemon
     1 teaspoon powdered sugar
     2 ounces tequila

Shake with ice and strain into a cocktail glass. Garnish with a slice of lemon and a cherry.

blended cappuccino ~ non alcoholic

• 1 cup(s) low-fat (1%) milk
• 1 tablespoon(s) chocolate syrup
• 1 teaspoon(s) instant espresso-coffee powder
• 2  ice cubes
• Sugar (optional)
• 1/8 teaspoon(s) ground cinnamon

In blender, combine milk, chocolate syrup, espresso powder, and ice and blend until mixture is smooth and frothy. Add sugar to taste, if you like. Pour into 2 chilled glasses. Sprinkle with cinnamon for garnish.

shirley temple ~ non-alcoholic

6 oz. Ginger Ale 


1.5 oz.  Grenadine


In a glass with plenty of ice combine Grenadine and Ginger Ale
optional: garnish with a cherry

bourbon & ginger ale

• 1.3 oz.  bourbon
• 2 oz.  ginger ale

•  pour bourbon and ginger ale over ice in a rocks glass

thai iced tea ~ non-alcoholic

• 6 cups water
• 8 tea bags, black
• 1 cup evaporated milk
• 4 tbs sugar
• 4 tsp cinnamon
• 4 tsp cardamom
• Ice

Boil the water and steep tea bags with cardamom for 5 minutes. Strain and let cool. Put ice into 4 glasses, and add tea. Leave about a quarter of the glass empty. To each glass add, 1 tbs sugar, 1 tsp cinnamon and 1/4 cup of evaporated milk.

beer buster

Beer glass or mug, chilled 
1 oz. Vodka 
2-3 dashes Tobasco sauce 
Fill with favorite beer

melon grapefruit

1 ounce tequila 1 ounce melon liqueur 4 ounces fresh grapefruit juice Pour ingredients into an ice-filled highball glass.   Stir.

yogurt cantaloupe drink ~ non-alcoholic

• 3 cups cantaloupe cut into pieces
• 2 cups plain yogurt
• 2 or 3 tablespoons honey
• Ice cubes, for serving

  In a blender put cantaloupe, yogurt, and honey. Blend together until smooth. Serve over ice.

watermelon chiller ~ non-alcoholic

1 1/2 cups cubed seedless watermelon
juice of 1 lime
1 tsp sugar

Put watermelon, lime juice and sugar in a blender and blend until smooth.  Fill a glass with ice cubes and pour watermelon mixture over the ice.  Optional:  garnish with mint.

raspberry lemon drop

2 oz. Vodka
1/2 oz.  Raspberry Liqueur
2 tsp. Lemon Juice
2 tsp. Sugar
Lemon Slice

Moisten the rim of a chilled glass with a little lemon juice and dip in 1/2 of the sugar to frost.  Mix vodka, remaining lemon juice and sugar in a shaker with ice. Shake well and strain into the cocktail glass. Float the raspberry liqueur on top. Drop in 1 or 2 fresh raspberries and a lemon slice to garnish.

salty chihuahua

• coarse salt ~ optional
• 4 ounces tequila, divided
• 2 ounces orange-flavored liqueur, such as Cointreau, divided
• 3 cups grapefruit juice, divided
• 4 grapefruit slices, for garnish

Wet the rims of 4 glasses and coat with coarse salt (if desired); fill the glasses with ice. Pour 1 ounce tequila and 1/2 ounce liqueur into each. Top each with 3/4 cup grapefruit juice and stir. Garnish with a slice of grapefruit.

black hole

• 1 1/2 oz Black Sambuca
• Club soda

Fill glass 2/3 with ice, add  Sambuca and fill with soda.

pinky

8 oz Crystal Light Strawberry Kiwi
1.5 oz Shot Vodka
1 Lime Wedge

Fill glass with ice, add shot or shot 1/2 vodka, fill remainder of glass with Strawberry Kiwi Crystal Light. Squeeze lime into glass and garnish with lime wedge.

lime coke ~ non-alcoholic

2 tbsp Lime Juice Coca Cola lime slice

Pour lime juice and coke over ice. Garnish with a lime slice.

yummy brownies

ingredients

• 1 cup butter
• 4 (1 ounce) squares unsweetened chocolate
• 2 cups white sugar
• 4 eggs
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups chopped walnuts

directions

~Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.

~ Melt butter or margarine and chocolate, stirring the mixture constantly.  Stir the sugar into the chocolate mixture.  Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and salt; stir into the chocolate mixture. Fold in the walnuts. Spread the batter evenly into the prepared pan.

~Bake in oven 30 to 35 minutes. Brownies are done when toothpick inserted into center come out clean. Cool in pan on wire rack.