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: 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 c. all-purpose flour 1/4 c. unsweetened cocoa powder 1/2 tsp. kosher salt 3 1/2 oz. semi-sweet chocolate 8 Tbsp. butter 1/2 c. stout (or any dark beer) or cold coffee 4 eggs, room temperature 1 c. white sugar 1 c. brown sugar, packed 2 tsp. vanilla extract 1 c. semi-sweet chocolate chips Directions: Preheat oven to 350 degrees. Sift together the flour and cocoa powder. Meanwhile, melt the chocolate in a bowl over boiling water. In a small pan over medium heat, melt the butter until it just turns golden brown. Pour the brown butter into the bowl of chocolate, scraping the pan to get the brown bits (this prevents it from overcooking), then add the beer. Beat together the eggs and sugar until thick and shiny (2 minutes). Continue beating on low while adding flour mixture and wet ingredients alternatively. Finish with the vanilla. Do not over mix. Fold in the chips. Pour into a buttered and floured 9x13 pan. Bake for 40-45 minutes.
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 c. dried cherries, chopped 1/2 c. Cabernet Sauvignon wine 3/4 c. butter, cut up 4 oz. unsweetened chocolate, chopped 2 c. sugar 3 eggs 1 tsp. vanilla 1 c. all-purpose flour 1/2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1 recipe Red Wine Ganache (see below) Directions: In a small saucepan combine cherries and wine. Bring just to boiling; remove from heat. Set aside. Preheat oven to 350 degrees. Line a 13x9 baking pan with foil, extending the foil over the edges of the pan. Grease and flour foil; set pan aside. In a medium saucepan heat and stir butter and unsweetened chocolate over low heat until melted and smooth. Whisk in sugar. Add eggs, one at a time, whisking well after each addition. Stir in vanilla. In a small bowl, stir together the flour, baking powder, baking soda and salt; stir in chocolate mixture until combined. Stir in undrained cherries. Spread the batter evenly in the prepared pan. Bake about 30 minutes or until sides begin to pull away from the pan. Cool in pan on a wire rack. Pour Red Wine Ganache over cooled brownies, spreading evenly. Let stand about 2 hours or until set. Use the foil to lift the uncut brownies out of the pan and onto a cutting board. Cut into bars. Store in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Red Wine Ganache: 6 oz. semisweet chocolate, chopped 3 Tbsp. butter, cut up 3 Tbsp. red wine Directions: In a heavy small saucepan combine chocolate, butter and red wine. Heat and stir over low heat until melted and smooth.
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.
Ingredients: 4 c. Bisquick 1/4-1/2 c. sugar 1 can (12 oz.) beer 2 Tbsp. butter, melted Directions: Preheat oven to 400 degrees. Mix all ingredients well, adjusting the sugar according to how sweet of a biscuit you prefer. Pour into well greased muffin tins. Bake 15-20 minutes. Serve with honey butter.
Ingredients: 1 bottle (750 ml) limoncello liqueur, chilled 1 c. sparkling water, chilled 1 c. fresh or frozen blueberries 5 fresh mint sprigs, lightly crushed, plus more for garnish Crushed ice Directions: In a pitcher, combine the limoncello, sparkling water, blueberries and mint sprigs. Fill highball glasses halfway with crushed ice. Pour about 1/2 c. of the limoncello mixture over the ice in each glass. Garnish with mint sprigs and serve. Note~ If using frozen blueberries, add them to the pitcher just before serving or they can discolor the liquid.
Ingredients: 2 1/2 c. white rum 1 can (46 oz.) pineapple juice 3 cans (12 oz. each) lemonade concentrate, thawed 3 cans (12 oz. each) water 1 can (16 oz.) cream of coconut Directions: Mix together all ingredients and freeze. Serve with 7 Up or 50-50 soda.
