Green Monster Punch

This is a fun drink for halloween. Just add some dry ice for witches brew!  Even though it was green, my kids drank it and loved it!

• 2 (3 ounce) packages lime flavored gelatin mix
• 1 quart hot water
• 1 (46 fluid ounce) can pineapple juice
• 2 (12 fluid ounce) cans frozen orange juice concentrate, thawed
• 2 cups white sugar
• 4 1/2 cups cold water
• 2 liters ginger ale

1. In a large saucepan dissolve the gelatin in 1 quart of hot water. Allow to cool.
2. When gelatin is cool, pour into a large punch bowl, Stir in pineapple juice, orange juice concentrate, sugar and 4 1/2 cups cold water. Pour in ginger ale just before serving.

Cherry Limeade

This is, hands down, the best cherry limeade that I have ever had!

• 2 (12 fluid ounce) cans frozen limeade concentrate
• 1 (2 liter) bottle lemon-lime flavored carbonated beverage
• 1 (10 ounce) jar maraschino cherries, drained and juice reserved
• 1 lime

Pour both cans of concentrated limeade into a large pitcher. Mix in lemon-lime soda. Stir in reserved cherry juice. Squeeze juice from lime into mixture, then slice and set aside. Stir well and serve over ice. Garnish with cherries and lime slices.

Hot Chocolate mix

Have you noticed a pattern?  I am a really big fan of hot chocolate. And when I needed a quick fix, Stephens was always my go to. My mom supplied my habit for a few years, but a while back I realized I was out and when I was at the grocery store, decided to pick some up.  I didn't realize until right then that a thing of Stephen's costs like $5!  Way to much for a little thing of hot chocolate mix!  Which is why I was thrilled when I came across this recipe for homemade hot chocolate.  Gathering up all the ingredients to put it together does cost more than $5, but ounce for ounce, this one is way cheaper and even better!

10 cups dry milk powder
4 3/4 cups sifted confectioners' sugar
1 3/4 cups unsweetened cocoa powder
1 3/4 cups powdered non-dairy creamer

Mix all ingredients in a bowl. Store in a jar or airtight container. Yields 15 cups. To make the cocoa, stir 3 heaping Tablespoons into 3/4 c. hot water or milk. I always advise topping it off with whipped cream as well, but that's just me (and my sweet tooth).  To mix things up a bit, you can throw in some flavored creamer. I have tried French Vanilla, which was really yummy and have a Belgian chocolate creamer just waiting to be used!

The best hot chocolate EVER

I love hot chocolate.  Until recently, Starbucks hot chocolate was my favorite. That changed with this recipe.  I am a big fan of rich, sweet hot chocolate.  Starbucks is rich, but not terribly sweet.  This stuff is amazing.  Everyone loved it. John, who can't handle rich foods, drank a little, loved it, and then had to wait a little while before he could handle having more!  If you prefer the richness without sweet, you can use 2 cups of heavy cream in the place of the sweetened condensed milk.

6 cups milk
2 cups milk chocolate chips
1 tsp. vanilla
1 can sweetened condensed milk

Combine all ingredients in the crock pot. Cook on low for 2 hours, stirring occasionally.  Top with marshmallows or whipped cream. (Doesn't need either one, but it they are fun for the kids.)

Green Smoothie (Monster Juice)

I have recently discovered a fun new recipe site. Healthy Kids for Life is based in Utah, and is one mom's journey to keep her kids healthy.  I have been really impressed with the quality of recipes, not to mention the ease. Most of these recipes are based on ingredients that most of us have in the pantry or fridge.  This one is a fun but healthy smoothie.  The main ingredient, spinach, is pretty much flavorless, but it does lend it's color to the smoothie.  It tastes great, but if your kids are like mine they judge food by looks.  And a green smoothie is a little scary.  Which is why, as soon as I called it MONSTER JUICE everyone was happy to give it a try. And they were not disappointed!


3 cups packed baby spinach
2 cups frozen peaches
1 cup frozen mango  (or pineapple, fresh or frozen)
1/2 cup skim milk
1 cup orange juice
1 scoop EAS vanilla protein powder (I've used vanilla instant breakfast in a pinch)
(If you don't have either, add a little vanilla extract to boost the flavor)
1 cup vanilla Light and Fit Dannon yogurt

Mix all ingredients in a blender and serve cold, preferably with straws!

serving size: 16 oz
3 servings
224 calories

Cranberry Spritzer

2 c. cranberry juice cocktail
4 c. limeade
1 c. club soda

Mix all ingredients.  Add club soda to taste. Garnish with lime wedges and cranberries.

Sparkling Peach Punch

3 c. water
 1 1/2 c. sugar
1 3 oz. pkg. peach gelatin
1 29 oz. can peach slices in light syrup
4 11.3 oz cans peach nectar
1/2 c. lemon juice
8 10 oz. bottles ginger ale or club soda


In large saucepan combine water, sugar and gelatin. Bring to boiling, stirring to dissolve. Place undrained peach slices in blender. Cover and blend until smooth. In extra large bowl combine gelatin mixture, pureed peaches peach nectar and lemon juice. Divide peach mix among 4 one quart containers. Cover and freeze over night.


Note: Mixture can be frozen up to 3 months. Use as many containers as needed to continue with step 3. Each quart makes 6 servings. 


To serve, place one or more containers at room temp for 1 hour. Break in chunks with large fork. Place in punch bowl. Stir in 2 bottles of ginger ale per container of peach mix. 


Makes 24 servings.  

Caramel Apple Cider

This recipe is meant to serve one person, but can easily be doubled or tripled.  I also will add cinnamon or cinnamon extract when I make it. 

Ingredients

• 1 1/2 cups apple cider
• 1 1/2 tablespoons caramel sauce or caramels, dip
• 1/2 teaspoon vanilla

Directions

1. 
   
   

   1

   Combine apple cider, caramel and vanilla into a sauce pan.
   
2. 
   
   

   2

   Heat over medium-high heat, stirring constantly, until apple cider is hot and caramel has melted.
   
3. 
   
   

   3

   Pour into a mug and enjoy.
   

Homemade Hot Cocoa

Classic Hot Cocoa

• 1/2 cup sugar
• 1/4-1/3 cup unsweetened cocoa powder
• 1/8 teaspoon salt
• 1/3 cup half and half
• 4 cups whole milk
• Whipped Cream or Mini Marshmallows

1. Stir together sugar, cocoa and salt in medium saucepan; add half and half.
2. Cook over medium heat, stirring constantly, until mixture comes to a boil.
3. Simmer 1-2 minutes, stirring constantly.
4. Add milk; stirring constantly, heat to desired serving temperature. Do Not Boil.
5. Remove cocoa from heat; whisk or beat until frothy. Top with whipped cream or marshmallows.

VARIATIONS – use classic recipe above making the following substitutions:

Skinny Cocoa: Eliminate sugar. Combine cocoa, salt Skinny Cocoa: Eliminate sugar. Combine cocoa, salt and 1/2 cup skim milk; use 4 cups skim milk or reconstituted non-fat dry milk. Proceed as above. When removing from heat stir in enough sugar substitute with sweetening equivalence to equal 1/2 cup sugar.

Butterscotch Cocoa: replace sugar with 1/4 cup packed brown sugar; before adding milk stir in1 cup butterscotch baking chips (replacing the sugar with brown sugar also goes well Harvest Spice or Peanut Butter Cocoa variations)

Canadian Cocoa: add 1/2-1 teaspoon maple extract after removing from the heat

Cocoa Au Lait: serve with a scoop softened vanilla ice cream on top of each cup

Eggnog Cocoa: eliminate sugar, substitute milk for the 1/2 cup half and half, substitute 4 cups prepared eggnog for milk; sprinkle with additional nutmeg if desired

Harvest Spice Cocoa: add 1-3 teaspoons pumpkin pie spice to cocoa powder

Mexican Cocoa: add 1/2-1 teaspoon ground cinnamon with cocoa powderOrange Cocoa: add 1/2 teaspoon orange extract when removing from heat

Peanut Butter Cocoa: replace 1/3 cup white sugar with 1/3 cup packed brown sugar. Add 1/4 -1/2 cup creamy peanut butter before adding milk; stir until smooth, then add milk. (I think you could do the same thing with Nutella)

Peppermint Cocoa: add 1/2 teaspoon mint; add crushed peppermint candies

Almond Cocoa: add 1/2 teaspoon almond extract

Mix ins and Topping ideas for Hot Cocoa Bar

Have the following ingredients in serving bowls with spoons. Family and guests fill their mugs with cocoa then add mix ins and toppings of their choice to ‘customize’ their cocoa.

• Butterscotch Chips
• Chocolate shavings
• Chopped peanuts, hazelnuts, pecans
• Cinnamon Candies
• Creamy Peanut Butter
• Nutella
• Crushed Peppermint candies
• Crushed candy canes such as strawberry, orange, or cherry flavored
• Crushed toffee bits
• Mini Marshmallows
• Marshmallow Creme
• Mini M&M’s
• Sprinkles and Colored Crystals
• Whipped Cream
• Reddi Whip – they have chocolate and vanilla flavored
• Chocolate Syrup
• Caramel Syrup
• 
  
  
  
  • Ice cream in various flavors such as vanilla, mint, caramel
  • Chopped Peanut Butter cups
  • Crushed Butterfinger
  Stirring Sticks:
  • Mini straws
  • Candy Cane
  • Cinnamon Stick
  • Chocolate coated spoons
  
  
  Recipe from Real Mom Kitchen
  
  
  
  
  

Wassail

Lindsay Walden
3 sticks cinnamon
1 quart water
1 cup sugar
5-10 cloves
Boil 15-20 minutes. Remove spices.

Add:
1 small can frozen lemonade
1 small can frozen orange juice
Add a couple of cans of water
½ gallon apple cider

Let simmer. Makes approximately 5 quarts. Serve in mugs. It can be served hot or cold. If hot, serve with vanilla ice cream. We like cold the best. We store the wassail in the empty cider containers. You also need a big funnel to make this. Otherwise it makes a huge mess!

Tangy Citrus Punch

Lindsay Walden
*1 can (12 ounces) frozen pineapple-orange juice concentrate, thawed*
1 can (12 ounces) frozen limeade concentrate, thawed
1 can (12 ounces) frozen lemonade concentrate, thawed
3 cups cold water
1 liter (4 ¼ cups) lemon-lime soda pop
Lime, lemon, and orange slices, if desired

Mix juice concentrates and water in punch bowl Refrigerate for several hours. Just before serving, stir in soda pop. Float fruit slices in punch.

*If you cannot find pineapple-orange, use ½ can (6 ounces) of pineapple juice and ½ can (6 ounces) of orange juice. We do that all of the time and it tastes the same.

Raspberry Slush

Lindsay Walden
1 (48 oz) can pineapple juice
3 packages raspberry Kool-Aid
3 (6 oz) cans frozen lemonade
4 cups sugar
2 (10 oz) packages frozen raspberries
Water (added to make 2 gallons)
1 (2 L) bottle of Sprite or 7-Up

Pour into a 2 gallon plastic container (or two 1 gallon size Ziploc bags work great). Freeze. Remove from freezer about 4 hours before ready to use. Break up ½ of the mix (1 Ziploc bag if used) in punch bowl and pour Sprite or 7-Up over slush.

Raspberry Punch

Lindsay Walden
2 frozen package raspberries
1 large orange juice (frozen)
1 small frozen lemonade
½ cup sugar
Ice
1 bottle Ginger Ale

Use 2 cans water (not 3) to frozen juice. Mix well. Ale last.

Orange Julius

Lindsay Walden
6 oz. frozen orange juice
1 cup milk
1 cup water
1/3 cup sugar
1 teaspoon vanilla
Approximately 1 tray of ice cubes.

Put in blender to crush ice cubes, stir, and serve.