Strawberry Shortcake Smoothie

6 oz pineapple juice
6 oz soymilk
3/4 cup frozen yogurt
1/2 cup Strawberries
1/4 cup Pineapple Sherbet
1/4 cup Ice

Place all ingredients into blender and blend until "smoothie" consistency

Strawberry Watermelon Lemonade

8 cups cubed and seeded watermelon

1 cup strawberries, halved

1/2 cup fresh lemon juice

1 cup white sugar

2 cups water

(you may substitute Sprite or 7-up instead of water)



Combine all the ingredients and blend until it is smooth (you may have to do it in 2 batches!) A fun trick I have learned, is to cube the watermelon and freeze it ahead of time. Then you have a tiny bit of a slushy feel.




I found the recipe for this lemonade here.

Pumpkin Pie Milkshake

1/3 C pumpkin, canned or homemade
1/4 - 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
1-2 graham crackers

Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. Sprinkle with crushed graham cracker crumbs before serving.

Homemade Grape Juice

Ingredients and Equipment
Grapes!
Spoons and Ladles
Sugar (optional) 0-3 cups depending on taste
Strainers - a jelly strainer and/or cheesecloth are needed.
Jar grabber (to pick up the hot jars)
At least 1 large pot
1 Water Bath Canner (a huge pot to sanitize the jars after filling
Ball Jars
Lids
Rings

Directions:
1. Pick your grapes (or buy them from a store, farmers market, etc.)

2. An average of 25 pounds of grapes is needed per canner load of 7 quarts of grape juice. Or to make 9 pints of juice, you'll need an average of 16 pounds of grapes.

3. Wash the jars and lids. You can just stick them in the dishwasher to be cleaned. Put the lids into a pan of hot, but not quite boiling water for about 5 minutes.

4. Wash the grapes! Put the grapes in a large bowl and run cool water over them. Remove the grapes from the stems and pick out any stems and leaves that became mixed in!

5. Crush or chop the grapes (optional) You can cook the grapes with out first chopping or crushing them, but I find it speeds up the process. If you have a electric juicer, you can simply juice the fruit, then skip to step 8 to heat the juice to boiling.

6. Heat the grapes on the stove. Put the grapes in a pot and cover with just enough water to cover the grapes. Put the crushed grapes in a big pot on the stove over medium to high heat (stir often enough to prevent burning) for until it starts to boil, then reduce the heat and simmer for 10 minutes. We just want to soften the skins to help release the juice and break down some of the fruit to help it pass through our juice strainer.

7. Sieve the cooked grapes. You can either put the soft cooked grapes through a juice strainer (about $9.00, see ordering at right) which results in the most clear juice and is easiest to use, or pour them through cheesecloth in a colander. Or if you don't mind chunky juice, just let the juice stand for 20 minutes, and decant (pour off) the clear liquid to use and leave the solids behind.

8. Step 7 - Polishing and filtering

If you read the USDA's guide, they have steps to polish the juice so it is crystal clear. I don't bother with these as it adds a day or two to the process and most people like the natural look, anyway!

But if you do want the polished look, here what to do:

Refrigerate juice from step 6 for 24 to 48 hours.

Without mixing, shaking or disturbing it, carefully pour off clear liquid and save; discard the sediment.

If desired, you may now strain through a paper coffee filter for a clearer juice.
Continue to step 9.

9. Get the lids warming in hot (but not boiling) water.

10. Sweeten (if desired) and bring to a boil. Add any sugar you may want and then bring the juice to a boil.

11. Fill the jars to within ¼-inch of the top, wipe any spilled juice off the top, seat the lid and tighten the ring around them. Then put them into the boiling water canner!

12. Process the jars in a boiling water bath. Make sure the jars are covered with at least two inches of water. Boil them for 5 to 10 minutes.

13. Remove and cool the jars.

Strawberry Lemonade

THE ULTIMATE STRAWBERRY LEMONADE

(makes 2 pint-glass servings with ice)

3/4 cup sugar

2 large lemons, microwaved for 30 seconds

2 cups water

1 cup of frozen strawberries, microwaved for 1 minute (you could use fresh, but I think the frozen works better here)

In a blender squeeze the lemons and add the rest of the lemon, rind and all. Pour in the water and sugar. Add the strawberries. Pulse until everything starts to come together and the rind is starting to be processed. Remove the blade (or place the entire contents of the blender into a microwavable pitcher) and microwave for another 2 minutes. You can do all of this on stove top if you’d prefer, but the microwave is easy and quick. Refrigerate for about 1 hour, then strain into glasses loaded with ice.

Root Beer Freeze

2 cups ice cream
1/2 cup root beer

Place both ingredients into a blender, and mix for about 30 seconds on puree. Makes one serving.

Watermelon Limeade

8 cups chopped seedless watermelon (about 6 pounds)
1/2 cup freshly squeezed lime juice (about 4 limes)
2 tablespoons sugar, plus 2 tablespoons more, if needed
1/2 cup vodka, (optional)
Mint leaves

Directions:
1. Working in batches, puree in blender watermelon with lime juice and sugar until smooth. Add more sugar, if needed.

2. Transfer puree to a pitcher; add vodka, if desired. Cover; chill until ready to serve.

3. Stir; pour into tumblers, over ice. Garnish with mint.

Drinks for a Cold Winter Night

Candy Cane Hot Chocolate
1 quart Organic Whole Milk
1 quart Organic Low-Fat (1%) Milk
3/4 cup sugar
8 ounces Semi-Sweet Chocolate Chips
4 ounces red-and-white striped peppermint candies
1 cup Lucerne Heavy Whipping Cream
Peppermint schnapps or peppermint extract (optional; see notes)
8 candy canes, each at least 4 inches tall

Directions:
1. In a 5- to 6-quart heavy pan over medium heat, combine whole milk, low-fat milk, and 1/2 cup sugar. Whisk often, just until milk is steaming, about 10 minutes; do not boil. Reduce heat to low and add chocolate chips. Whisk constantly until chocolate is melted and mixture is smooth; keep warm.

2. While milk heats, place the 4 ounces of peppermint candies in a food processor and whirl just until coarsely crushed. (Or place candies in a heavy resealable plastic food bag and pound with a mallet or rolling pin until coarsely crushed.) Set aside.

3. Pour whipping cream into a medium mixing bowl. Beat on high speed with an electric mixer until soft peaks form. Gradually add remaining 1/4 cup sugar; beat until stiff peaks form. With a spatula, gently fold crushed peppermint candy into whipped cream.

4. To serve, divide hot chocolate among mugs. If desired, add peppermint schnapps or extract to each mug to taste. Top each with a dollop of whipped cream and garnish with a candy cane.

Note: You can tailor this to appeal even more to grown-up tastes: Add 1 to 2 tablespoons peppermint schnapps to each adult portion. For increased peppermint flavor for kids, add 1/8 to 1/4 teaspoon peppermint extract to each child's mug.


Peanut Buttercup Hot Chocolate
1 (1 ounce) envelope instant hot chocolate mix
2 teaspoons creamy peanut butter

Directions:
In a mug, prepare chocolate mix as directed on package. Stir in 1 or 2 teaspoons peanut butter.



Hot Spiced Cider
1/4 cup packed brown sugar
1/2 teaspoon whole allspice
1 teaspoon whole cloves
1 cinnamon stick
1/4 teaspoon salt
1 pinch ground nutmeg
1 large orange, quartered with peel
2 quarts apple cider

Directions:
Place filter in coffee basket, and fill with brown sugar, allspice, cloves, cinnamon stick, salt, nutmeg, and orange wedges. Pour apple cider into coffee pot where the water usually goes. Brew, and serve hot.



Hot Spiced Cranberry Cider
2 quarts apple cider
6 cups cranberry juice
1/4 cup packed brown sugar
4 cinnamon sticks
1 1/2 teaspoons whole cloves
1 lemon, thinly sliced

Directions:
In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon slices. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes. With a slotted spoon, remove cinnamon, cloves, and lemon slices. Serve hot.

Creamy Raspberry Punch

2 (64 fluid ounce) bottles raspberry cream soda, chilled
1 (12 fluid ounce) can frozen concentrated raspberry juice
1/2 gallon vanilla ice cream

In large punch bowl combine both bottles of raspberry cream soda and raspberry juice concentrate. Stir until concentrate is dissolved. Carefully add ice cream. Stir briefly. Best served chilled.

Halloween Drinks

Witches Brew
1 (10 ounce) package frozen raspberries, thawed
2 1/2 cups cranberry juice
2 envelopes unflavored gelatin
2 liters ginger ale
2 liters sparkling apple cider (non-alcoholic)
6 gummy snakes candy

1. To make the frozen hand: Wash and rinse the outside of a rubber glove. Turn glove inside out and set aside. In a 4 cup measuring cup, combine the thawed raspberries and cranberry juice.

2. Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup.

3. Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible.

4. To serve: Carefully cut glove away from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.



Orange Party Punch
1 (12 fluid ounce) can frozen orange juice concentrate, thawed
2 liters lemon-lime flavored carbonated beverage
1 (46 fluid ounce) can pineapple juice, chilled
1 quart orange or pineapple sherbet

Prepare orange juice according to package directions; pour into a punch bowl. Stir in the soda and pineapple juice. Top with scoops of sherbet. Serve immediately.


Green Grog
2 (12 fluid ounce) cans frozen limeade concentrate
2 (12 fluid ounce) cans frozen lemonade concentrate
2 (2 liter) bottles lemon-lime flavored carbonated beverage
1 (750 milliliter) bottle rum
2 quarts lime sherbet

In a large pot, combine limeade, lemonade and lemon-lime soda. Stir in rum (add more to taste if desired.) Mix in the lime sherbet.

Egg Nog

4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg


Directions:
1. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
3. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.

Smoothie Favorites

Watermelon Smoothie
2 cups watermelon, seeded chunks
1 cup ice, cracked
1/2 cup yogurt, plain
1 Tbsp. sugar
1/2 tsp. ginger, ground
1/8 tsp. almond extract

Combine all ingredients in blender, blending until smooth.


Creamy Raspberry Smoothie
1 cup orange juice
1 cup raspberry yogurt
1 cup vanilla frozen yogurt
1/2 banana, frozen, chunks
1 1/2 cups raspberries, frozen

Blend all ingredients together in blender and serve.


Berry Sweet Morning Smoothie
1 cup frozen berries (blueberries, raspberries, Marion berries, strawberries)
½ cup vanilla frozen yogurt
½ cup raspberry sorbet
2 cups 100% orange juice

Blend all ingredients in a blender until smooth.


Berry Banana Smoothie
1 cup frozen, mixed berries (raspberries, blackberries, blueberries, strawberries)
1 medium banana
2/3 cup unsweetened apple juice

Combine all of the ingredients in a blender. Purée until smooth. You can increase the berries to 1 1/2 cups and use just half a banana for more berry flavor, if desired. When using frozen berries no ice cubes are needed. If you want to use fresh fruit be sure to add two ice cubes to the blender for a thicker consistency.


Jungle Mist Smoothie
1/2 cup vanilla yogurt
1 cup frozen blue berries
1 banana, sliced
1 cup low-fat milk
6 ice cubes

Blend all ingredients in a blender until smooth.

Lemonade

Lemonade
1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice

Directions:
1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.

2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.


Strawberry Lemonade from Rachael Ray
1 pint small strawberries, hulled and halved
A few sprigs fresh mint
1/3-1/2 cup sugar
6 cups spring or still mineral water
12 lemons, juiced

Add the berries and mint to a glass pitcher and muddle with a wooden spoon.

In a large pot, add the sugar, to taste, and 2/3 cup of water. Cook over medium heat until the sugar dissolves. Pour over the strawberries.

Stir in the lemon juice and fill the pitcher with the remaining water. Chill or pour over ice and serve.


2 Tbsp. frozen strawberries with syrup (let melt)
1 ½ C MinuteMaid Lemonade
Ice

In a tall highball glass, place two tablespoons the strawberries and syrup into the bottom of a glass. Add lemonade and stir the mixture together. Fill the glass with ice.

Makes 1 serving


Citrus Punch
6 lemons
4 limes
2 oranges
1/2 cup agave syrup
6 cups water or seltzer

Juice the fruit and strain out the seeds. In a large pitcher, mix the citrus juices and agave syrup together. Pour in the water or seltzer and stir. Serve over ice.