Warm Mocha

From Crockpot Cookery

This is my 1,000th post on this blog! Wee! If you can't find something to eat or drink on this site, I can't help you! :o)

8C brewed cold coffee, chocolate flavored if desired
3/4 C sweet ground chocolate & cocoa mix, such as Ghirardelli
1/2 C orange juice
1 C heavy cream, whipped

In a 3 1/2 quart crockpot, combine the coffee and chocolate mix. Stir to blend well. Cover and cook on high for 2-2 1/2 hours, or until very hot. Add juice. Ladle into mugs. Top with a spoonful or two fo whipped cream and serve. The mocha can be kept warm on the low setting for 1 hour.

Raspberry Fudge Smoothie

From Every Day with Rachael Ray August 2008

1/4 C boiling water
1/4 C chocolate chips
1/4 C sugar
1 C frozen raspberries, plus more for garnish
1/4 C sour cream
1 1/2 C ice cubes

Using a blender, mix the boiling water, chocolate chips and sugar until the chocolate is melted, about 30 seconds. Add the raspberries and sour cream and blend on high speed until smooth. Add the ice cubes and blend on high speed until slushy, about 15 seconds. Top with frozen raspberries.

Strawberry Cheesecake Smoothie

From Every Day with Rachael Ray August 2008

1/4 C boiling water
2 Tbsp sugar
1 tsp grated lemon peel
3 ounces cream cheese
1/2 tsp pure vanilla extract
2 C frozen strawberries

Using a blender, mix the boiling water, sugar and lemon peel until the sugar is dissolved, about 15 seconds. Add the cream cheese and vanilla and blend until smooth. Add the frozen strawberries and blend on high speed until slushy, about 30 seconds

Green Punch

From Georgia Cooking in an Oklahoma Kitchen – Trisha Yearwood

2 .13oz packets unsweetened lemon-lime soft drink mix, such as Kool-Aid
2 C sugar
1 46oz can pineapple juice
12oz frozen lemonade concentrate, thawed
32oz (1qt) ginger ale

Put 2 quarts of water in a 1-gallon container. Add the drink mix and sugar and stir until the sugar is dissolved. Add the pineapple juice and lemonade concentrate and stir well. Just before serving, add the ginger ale.

Iced Cafe Mocha

From Every Day with Rachael Ray May 2008

Combine 1/2 C ground coffee with 2 tablespoons cocoa powder; using a coffee maker, brew with 4 cups water. Stir in 1/4 cup sweetened condensed milk, then refrigerate. serve over ice and garnish with chocolate shavings.

Mountain Dew Floats

From Every Day with Rachael Ray April 2008

Juice of 2 limes
Coarse salt, for coating
8 scoops lime sorbet
3 C Mountain Dew

Dip the rims of 8 large glasses into the lime juice, then dip into coarse salt. Put a scoop of sorbet in each glass and fill with Mountain Dew.

Warm Savannah Peach Cocktail (Spiked Hot Cocoa)

From Paula Deen

3 cups milk
3 tablespoons sugar
2 tablespoons cocoa
2 ounces coconut rum
2 ounces peach schnapps
Toasted coconut, for garnish
Whipped cream:
1 cup heavy cream
1/4 cup powdered sugar

Heat milk to a simmer in a medium saucepot over medium-low heat. Whisk in sugar and cocoa powder and turn heat to low.
In a large bowl combine heavy cream and powdered sugar. Using a whisk or hand mixer whip cream until soft peaks form.
Add 1-ounce of each type of liqueur to 2 large, heat resistant glasses or mugs. Fill glasses with the hot chocolate and garnish with whipped cream and toasted coconut.

Mexican Hot Chocolate

From Every Day with Rachael Ray May 2007

4 C whole milk
1 1/2 C (8oz) chocolate chips
2 Tbsp sugar
2 tsp pure vanilla extract
1/2 tsp chile powder
1/4 tsp ground cinnamon
Pinch salt

In a large saucepan, combine all the ingredients and 1 cup water over medium heat, whisking constantly, until hot but not boiling, about 8 minutes. The mixture should be smooth.

Instant Gratification: Peanut Butter

From Every Day with Rachael Ray June/July 2007

Peanut Butter Chocolate Crunch
Melt peanut butter and chocolate chips. Stir in crispy rice cereal and spread in a baking pan to cool; cut into squares.

Peanut Dipping Sauce
Thin peanut butter with soy sauce and heavy cream. Serve with shrimp or steak

Peanut Butter Balls
Mix peanut butter and honey with enough powdered milk to form a dough; roll into balls and chill until firm

Spicy Peanut Dressing
Mix peanut butter, cider vinegar and a choped fresh chile to taste. Thin with water as needed.

Peanut Butter Frosting
Beat together butter, powdered sugar and peanut butter; thin with water as needed.

Peanut Butter Milkshakes
Blend ice cream, peanut butter and milk with ice.

Peanut Butter Fudge Sauce
Pour hot milk over chocolate chips; let sit for a few minutes. Stir in peanut butter until smooth.

Nutty Banana Shakes

From Taste of Home's Simple & Delicious May/June 2007

1 C milk
3 C vanilla ice cream
4 medium ripe bananas, cut into chunks
1/2 C chopped walnuts
4 miniature butterfinger candy bars

Place all ingredients in a blender; cover and process until blended. Pour into chilled glasses; serve immediately.

Strawberry Freeze

1 quart fresh strawberries
2 C vanilla ice cream, softened
1 3oz pkg strawberry gelatin
1/2 C boiling water
2 tsp lemon juice

Serving day:
7UP (2 liters)
additional strawberries for garnish

In large bowl, mash strawberries and add ice cream. in separate small bowl, dissolve gelatin in the water. Stir in lemon juice. Add to the strawberry mixture and mix well. Freeze mixture in a hard-sided container with lid. Freeze overnight.

Serving day:
Fill serving glass 1/3-1/2 full with frozen mixture. Add 7UP and stir. Garnish with strawberries and serve.

Fruit Smoothies

1 C vanilla or fruit-flavored yogurt
1 C fresh or frozen fruit, any combination (strawberries, peaches, bananas, raspberries)
1 C vanilla ice cream, softened

Serving day:
2 C milk
4-6 ice cubes

makes 4-6 servings

Place yogurt, fruit and ice cream in blender; puree until smooth. Freeze 3 cups of mixture in quart-size freezer bag or 24oz freezer container.

Serving day instructions:
Place frozen smoothie mixture in jar of blender; add milk and ice cubes. Blend to desired consistency, adding more milk if necessary.

Hot Spice Punch

From Pastimes Gift Shop, Sayner WI

4 C cranberry juice
2 C apple juice
1 C water
3 Tbsp brown sugar
1 tsp clove
1 tsp whole allspice
1 cinnamon stick

Put liquid ingredients into coffee pot. In percolator basket add spices and sugar. Let perk for 15 minutes.

*i would think you could boil everything on the stove, and just strain out the spices and stuff when you're done.

Mojito

From: The Culinary Institute of America Breakfasts & Brunches

6 1/2 limes
2/3 C sugar, or to taste
1/2 C coarsely chopped peppermint
2 C white rum
4 C club soda
8 sugarcane swizzle sticks for garnish, optional

Cut the limes into quarters and add them to a pitcher along with the sugar. Mash the limes and sugar together using a muddler or the back of a wooden spoon until the juices from the limes have been released and the sugar has mostly dissolved into the lime juice.
Add the mint to the pitcher and mash it together with the lime-sugar mixture. Pour the rum and the club soda into the pitcher and stir together.
Put two pieces of the quartered limes in each tall glass and add ice cubes. Pour the mojito over the ice and garnish with a sugarcane swizzle stick, if desired, and serve immediately.

Ginger Lemonade

From: The Culinary Institute of America Breakfasts & Brunches

6 2/3 C cold water, divided use
1/2 C sugar
3/4 inch piece ginger, sliced
1 C lemon juice
8 thin slices ginger for garnish

Combine 2/3 cup water with the sugar and ginger in a small saucepan and bring to a boil. Stir to dissolve the sugar. Remove the pan from the heat and allow the ginger to steep in the sugar-water for 10 minutes. Strain the mixture, pressing the ginger to extract all its juices.
Combine the ginger sugar-water with the lemon juice and add the remaining cold water. Stir to combine.
Serve immediately over ice garnished with a ginger slice or store refrigerated until ready to use.

Raspberry Lemonade

From: The Culinary Institute of America Breakfasts & Brunches

To make the raspberry puree for this lemonade, push fresh or thawed frozen raspberries through a wire-mesh sieve into a small bowl. 1 cup berries makes 1/3 cup puree.

6 2/3 C cold water, divided use
1/2 C sugar
1 C lemon juice
1/3 C raspberry puree
24 raspberries for garnish

Combine 2/3 cup water with the sugar in a small saucepan and bring to a boil. Stir to dissolve the sugar.
Combine the sugar-water with the lemon juice and add the remaining cold water and the raspberry puree. Stir to combine.
Serve immediately over ice garnished with 3 raspberries or store in the refrigerator until ready to use.

Lemonade

From: The Culinary Institute of America Breakfasts & Brunches

6 2/3 C cold water, divided use
1/2 C sugar
1 C lemon juice
8 lemon slices for garnish

Combine 2/3 cup water with the sugar in a small saucepan and bring to a boil. Stir to dissolve the sugar.

Combine the sugar-water with the lemon juice and add the remaining cold water. Stir to combine.

Serve immediately over ice garnished with a lemon slice or store in the refrigerator until ready to use.

Cappuccino Smoothie

From: The Culinary Institute of America Breakfasts & Brunches

If you don't have an espresso maker, use triple the amount of coffee you normally use to brew coffee.

1 C espresso, cold
1/2 C coffee ice cream
1/4 C crushed or cracked ice
1/3 C milk
1/4 C heavy cream, whipped
1/4 tsp ground cinnamon, or as needed

Blend the espresso, ice cream, ice and milk in a blender until smooth. Serve at once in chilled tall glasses garnished with a dollop of whipped cream and a sprinkle of cinnamon.

Raspberry-Lime Rickey

From: The Culinary Institute of America Breakfasts & Brunches

Add some vodka, gin or rum if you like

2/3 C raspberry puree
2/3 C fresh lime juice, about 5 limes
2 liters club soda or sparkling water
8 lime wedges for garnish

Combine the raspberry puree and lime juice in a pitcher. Add the carbonated water and stir gently to combine.
Serve in tall glasses over ice, garnished with lime wedges.

Eggnog

From: The Culinary Institute of America Breakfasts & Brunches

Add a shot of brandy, bourbon or run to each portion of eggnog before serving if you wish.

2 C milk
2 C heavy cream, divided use
3/4 C sugar, divided use
2 large eggs
1/2 tsp vanilla extract
1/8 tsp salt
Ground cinnamon or nutmeg for garnish

Heat the milk, 1 cup of the heavy cream, and 1/2 cup of the sugar in a heavy-gauge saucepan until simmering.
While the milk-cream mixture heats, blend in the eggs with the remaining sugar, vanilla and salt. Gradually add about half of the hot milk-cream mixture to the eggs and then return the egg mixture to the saucepan.
Simmer over very low heat until heated to 165 degrees. Continue to simmer, stirring constantly, for 3 minutes.
Strain the eggnog through a wire-mesh sieve into a bowl and cool rapidly in an ice bath. Transfer to a pitcher or jar, cover well, and chill for at least 2 hours and up to 24 hours before serving.
When you are ready to serve the eggnog, whip the remaining cup of heavy cream and fold into the eggnog. Serve in cups or glasses garnished with a dusting of ground cinnamon or nutmeg.