Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 1 can (12 oz.) lemon-lime soda, chilled 1 bottle (12 oz.) beer 1 can (12 oz.) frozen limeade concentrate, thawed 3/4 c. tequila Crushed ice Directions: In a pitcher, combine liquid ingredients. Serve in prepared glasses over crushed ice. Can serve with lime wedges if you desire.
Ingredients: 4 c. sugar 12 c. water 4 c. fresh lemon juice 1 1/2 pints strawberry puree 5 c. 190 proof Everclear Directions: Place a large pot on low heat and pour in water and sugar. Stir the sugar until it is completely dissolved. Remove from the heat and let it cool to room temperature. Wash and pat dry the strawberries. Remove the stems and dice. Blend the strawberries in a blender. Mix the strawberry puree and lemon juice in with the sugar water. Add the Everclear and stir well. Strain the liquor mixture and make sure to remove all pulp. Pour the mixture into mason jars and let sit in the refrigerator at least 2 weeks before drinking (the longer it sits, the better it will be).
Ingredients: 2 Tbsp. crushed lemon drop candies 1 tsp. sugar 1/2 small lemon, cut into 6 slices, divided 1/2 c. 2% milk 2 c. vanilla ice cream 2 c. lemon sorbet 3 oz. cream cheese, softened 2 tsp. grated lemon peel 1/2 tsp. vanilla extract
Directions: In a shallow dish, mix crushed lemon drops and sugar. Using 1 or 2 lemon slices, moisten the rims of 4 glasses; dip rims into candy mixture.
Place milk, ice cream, sorbet, cream cheese, lemon peel and vanilla in a blender; cover and process until smooth. Pour into prepared glasses; serve immediately with remaining lemon slices.
Ingredients: 1 3/4 c. sugar 2 1/2 c. water 1 1/2 c. lemon juice (about 8 lemons) 1 1/2 c. orange juice (about 5 oranges) 2 Tbsp. grated lemon peel 2 Tbsp. grated orange peel Water Directions: In a large saucepan, combine the sugar and water. Cook over medium heat until sugar is dissolved, stirring occasionally. Cool. Add juices and peel to cooled sugar syrup. Cover and let stand at room temperature for 1 hour. Strain syrup; cover and refrigerate. To serve, fill glasses or pitcher with equal amounts of fruit syrup and water. Add ice and serve.
Ingredients: 1 bunch fresh milk, stems discarded 2 limes, each cut into 8 wedges 1/2 c. sugar 1 c. pineapple juice 1 c. canned crushed pineapple 1 c. light rum 4 c. ice cubes 1 c. club soda Directions: In each of 8 highball glasses, crush together 1/8 of the mint leaves, 2 lime wedges and 1 Tbsp. sugar. Stir in 2 Tbsp. pineapple juice, 2 Tbsp. crushed pineapple and 2 Tbsp. rum until the sugar is dissolved. Add 1/2 c. ice cubes and a splash of club soda into each glass.
Ingredients: 3 c. ginger ale 3 c. pineapple juice 1 c. Malibu rum Fresh pineapple chunks Directions: Mix together ginger ale, pineapple juice and rum over ice. Serve with skewers of pineapple chunks as a garnish.
Ingredients: 1 pint vanilla ice cream or frozen yogurt 1/2 c. red dessert wine (port, madiera, etc.) Toppings for a milk shake (whipped cream, cherries, etc.) Directions: Soften the ice cream if it is rock-solid until it is scoopable. Scoop the entire pint into a blender and add the wine. Blend on high for about 30 seconds, or until smooth. Pour into a wine glass and top with toppings of your choice.
Ingredients: 1 part tequila 1 part whipped vodka 1/2 part triple sec 5 parts orange juice Splash lime juice Kosher salt for rimming glass Lime and orange wedges for garnish, optional Directions: Lightly moisten the rim of a margarita glass with water and rim with kosher salt. In a pitcher or glass (depending how much you want to make), stir together the tequila, vodka, triple sec, orange juice and lime juice. Serve over ice. Garnish with lime and orange wedges if desired.
Ingredients: 1 can (12 oz.) frozen limeade concentrate 1 1/2 c. tequila 1/2 c. triple sec 2 quarts tonic, chilled 1 pint tangerine, lemon or lime sherbet Directions: Chill 8 glasses. In a pitcher, stir together the limeade, tequila and triple sec. Refrigerate for 30 minutes. Stir the tonic into the limeade mixture. Place 1 scoop of sherbet into each of the glasses and stir in the margarita mix.
Ingredients: 8 c. water 2 c. sugar 3 c. blackberry brandy 1 can (12 oz.) frozen lemonade concentrate, thawed 1 can (12 oz.) frozen grape juice concentrate, thawed 14 c. lemon-lime soda, chilled Directions: In a large bowl, stir water and sugar until sugar is dissolved. Stir in brandy and juice concentrates. Transfer to freezer containers; freeze overnight or up to 1 month. To serve, place about 1/2 c. brandy mixture in each glass; top with 1/2 c.soda.
Ingredients: 1 bottle (750 ml) sparkling white wine 2 1/2 c. white cranberry juice 3/4 c. light or coconut rum 1/3 c. each fresh blackberries, blueberries and raspberries 1/2 c. fresh strawberries Directions: In a large pitcher, mix wine, juice and rum; add fruit. Refrigerate at least 2 hours; serve over ice.
Ingredients: 1 can (6 oz.) canned 100% pineapple juice 1 can (12 oz.) pale ale 1 oz. simple syrup 1 lemon squeeze Directions: Combine pineapple juice, pale ale, simple syrup and lemon juice in a small pitcher. Stir to combine. Divide evenly between chilled glasses.
Ingredients: Champagne, chilled 1 (12 oz.) can orange juice concentrate, thawed 12 oz. milk 3 large scoops vanilla bean ice cream 6-8 small scoops of vanilla bean ice cream Directions: Using a cookie dough scoop, scoop out 6-8 small scoops of vanilla bean ice cream into a container lined with wax or parchment paper and freeze overnight before serving. To make creamsicle base, add thawed orange juice concentrate, milk and 3 large scoops of vanilla bean ice cream to the blender and blend until smooth. To serve, add a small scoop of ice cream to your glass, top with creamsicle base about a third of the way up the glass and top with chilled champagne. Serve immediately and enjoy.
Ingredients: 1 1/2 c. sugar 8 quarts water, divided 4 envelopes unsweetened strawberry Kool-Aid mix 3 cans (6 oz. each) frozen orange juice concentrate, thawed 2 1/4 c. thawed lemonade concentrate 2 cans (46 oz. each) unsweetened pineapple juice 2 liters ginger ale, chilled Directions: In a large saucepan, combine sugar and 2 quarts water. Cook and stir over medium heat until sugar is dissolved. Remove from the heat; stir in Kool-Aid mixes. Cool completely. Just before serving, divide the syrup between 2 large containers or punch bowls; add the concentrates, pineapple juice and remaining water to each. Stir in ginger ale.
Ingredients: 1 gallon vanilla ice cream 2 1/2 shots creme de menthe 2 1/2 shots creme de cacao Directions: Soften ice cream and mix all ingredients. Put into container and freeze until ready to use. Serve in a cocktail glass. Can mix in a food processor.
Ingredinets: 8 eggs, separated 1 lb. powdered sugar Hot milk Nutmeg Directions: Beat the egg yolks separately until very thick. Beat the egg whites until foamy. Gradually add the powdered sugar to the egg whites and continue beating until very stiff. Gently fold egg yolk mixture into egg whites. Spoon mixture into freezer safe bowls. Keeps up to 1 month in the freezer. To make: add 1 jigger or white rum, 1 1/2 jigger brandy, 1 good scoop Tom and Jerry mix. Pour hot milk over the first 3 ingredients in a mug. Sprinkle with nutmeg.
(Courtesy of Favorite All Time Recipes) Ingredients: 1 pkg. (4 serving size) strawberry flavored gelatin mix 1 1/3 c. boiling water 1 bottle (187 ml) pink champagne 3/4 c. light corn syrup 2 egg whites, lightly beaten Lime slices, optional Directions: Dissolve gelatin in boiling water. Stir in champagne and corn syrup. Beat in egg whites with a wire whisk. Pour into a 9x13 pan. Freeze until firm, about 2 hours. Spoon 1/2 of the gelatin mixture into a food processor or blender, cover. Process at high speed until smooth, but not melted, about 30 seconds. Pout into a 9x5 loaf pan. Repeat with the remaining mixture; pour over mixture in the pan. Cover; freeze until firm, about 6 hours or overnight. Scoop gelatin mixture into dessert or champagne glasses. Garnish with lime slices, if desired.
