Black Halloween Punch

1 (.13 ounce) envelope unsweetened grape soft drink mix

1 (.13 ounce) envelope unsweetened orange soft drink mix
2 cups white sugar
3 quarts cold water
1 liter ginger ale
 
Stir together grape soft drink mix, orange soft drink mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Float an ice hand in the punch bowl for a ghastly effect.

Worm Punch

4 cups unsweetened apple juice
4 cups orange juice
2/3 cup thawed lemonade concentrate
2 cups water
20 gummy worms
4-1/3 cups lemon-lime soda, chilled

1. In a punch bowl, combine the apple juice, orange juice and lemonade concentrate. Pour water and 1 cup juice mixture into a 5-cup ring mold; add gummy worms. Freeze until solid. Meanwhile, refrigerate juice mixture until chilled.

2. Just before serving, add soda to juice mixture. Unmold ice ring by wrapping the bottom of the mold in a damp hot dishcloth; invert onto a baking sheet. Place worm side up in punch bowl. Yield: 3 quarts.

Ghouls Night Out Punch

12 gummy spiders
1 vinyl glove
1 gallon tropical fruit punch, chilled
2 liters lemon-lime soda, chilled
1 quart raspberry sherbet

1. Pour water into an ice cube tray; add a gummy spider to each of 12 compartments. Freeze for at least 4 hours. Fill glove with water; tie or seal and freeze for at least 4 hours.

2. In a 7-qt. punch bowl, combine punch and soda. Add sherbet and ice cubes. Remove glove from hand-shaped ice; add to punch. Serve immediately. Yield: 32 servings (6 quarts).

Best Ever Eggnog!

7 cups fat-free milk, divided
1 pkg. (4-serving size)Vanilla Flavor Pudding & Pie Filling
1 cup low-fat evaporated milk
2 tsp. rum extract


Pour 2 cups of the milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes.

Add remaining 5 cups milk, evaporated milk and extract; mix well.

Refrigerate until ready to serve.

Holiday Punch

4 cups cranberry juice cocktail
8 cups prepared lemonade
2 cups orange juice
1 (4 ounce) jar maraschino cherries
1 (2 liter) bottle ginger ale
1 orange, sliced in rounds


In a large punch bowl, combine cranberry juice cocktail, lemonade, and orange juice. Stir in the maraschino cherries. Refrigerate for 2 hours or more.

When ready to serve, pour in the ginger ale. Garnish each glass with an orange slice.

To keep this punch cold on the table make an ice ring: Using an angel food cake pan use lemonade, cherries and a few orange rounds. You will only need to make this an inch or two thick. When frozen take out of freezer and flip over. If ice ring doesn't come out pour warm water over the back side of cake pan until it slips out, then add to punch.

Fresh Cranberry Spiced Tea

1 pound fresh or frozen cranberries
3 quarts cold water
2 cups orange juice
2 1/8 cups pineapple juice
1/4 cup lemon juice
2 cups white sugar, or to taste
1 (3 inch) cinnamon stick
1 tsp whole cloves
1/2 tsp whole allspice berries


Place the cranberries and water into a large pot. Bring to a boil and cook just until the berries pop, about 5 minutes. Remove from the heat and let stand at room temperature until cold, several hours.

Strain out the cranberries and stir the orange juice, pineapple juice, lemon juice and sugar into the liquid. Add the cinnamon stick, whole cloves and allspice berries. Bring to a low boil. It is ready to serve at this point, but it is even better if you allow it to sit overnight.

Note: you could also take a small teacloth and put a tsp of each cinnamon and allspice and tie it together and toss in to steep.

Black Halloween Punch

1 (.13 ounce) envelope unsweetened grape soft drink mix
1 (.13 ounce) envelope unsweetened orange soft drink mix
2 cups white sugar
3 quarts cold water
1 liter ginger ale


To make a frozen hand, wash a disposable glove, fill with water, seal with a rubber band and freeze until hard.

Stir together grape soft drink mix, orange soft drink mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Dip the frozen hand briefly in warm water, then peel off the glove. Float the prepared hand in the punch bowl for a ghastly effect.

Chocolate PB Floats

Yes more peanut butter! I found this one on a pb website.

4 cups of chocolate milk
1/2 cup creamy peanut butter
1 Tbs vanilla
1 pint vanilla ice cream
2 cups carbonated water (optional)


In blender container, combine 2 cups chocolate milk and pb. Cover and blend till smooth.

Stir in remaining 2 cups chocolate milk and the vanilla.

Pour into six tall glasses; add a scoop of ice cream to each.

Gradually pour carbonated water down side of glass; muddle with spoon.

Makes 6 servings

Peachy-Cool Smoothie

1 peach

1 handful of cubed watermelon
1 handful of cubed cantaloupe
1 banana sliced
1 handful of ice
4-5 Tbs mango nectar

Just put everything together in a blender and pulse blend on high until you have reached your desired consistency. The mango nectar can be substituted with any juice.

This will make about 2-3 glasses depending on the size of the glass.

Smoothies are a really simple treat, and you can make your own combinations very easily. Just add your favorite fruits, some ice, and your favorite juice to a blender. Add a little at a time until you reach the consistancy you want. You could even add yogurt, for a breakfast smoothie.

Easy Tropical Slushies

20-oz. can pineapple chunks in natural juice
1 cup cold mango nectar

-Pour entire can of pineapple, including the juice, into a large, resealable plastic bag. Freeze until solid, at least 8 hours, or overnight.
-Remove bag from freezer, and let sit at room temperature for about 10 minutes.
-Empty contents of bag into blender or food processor. Add the mango nectar, and pulse to chop up large pieces of fruit. Blend until smooth and creamy.
-Pour into glasses and serve.

Makes about 3 cups.

Lemonade

12 lemons, thinly sliced
3 cups white sugar
4 trays ice cubes
8 cups cold water

Thinly slice lemons crosswise. Try to remove as many seeds as possible.
Put lemon slices into a large punch bowl. Pour sugar over the top of the lemons.
Using a wooden spoon, pound lemons and sugar mixture until sugar is dissolved and lemon slices are broken.
Add ice cubes and stir in cold water. Serve in tall glasses.

Wild River Bloody Mary Mix

1 (46 ounce) bottle tomato juice
1 1/2 tablespoons celery salt
1 1/2 teaspoons ground black pepper
3 tablespoons Worcestershire sauce
1 1/2 teaspoons hot pepper sauce

In a large jar or bottle, combine the tomato juice, celery salt, pepper, Worcestershire sauce, and hot pepper sauce. Secure the lid and shake, or stir to mix until well blended. Store in the refrigerator for up to one week.

Iced Fruit Punch

6 cups assorted fruit juices
3 cups ginger ale
3 cups seltzer water

Make the ice: Freeze juice in ice trays. When solid, release from molds and store by flavor in zip-lock freezer bags for up to 1 month. Make the punch: Fill an 8-ounce glass to the top with about 1/2 cup assorted flavored ice cubes, add 1/4 cup ginger ale and 1/4 cup seltzer, and serve immediately.

Pomegranate-Apple Cocktails

3 cups pomegranate juice
1 1/2 cups apple cider
1/4 cup sugar
1/2 teaspoon allspice berries
4 3-inch cinnamon sticks
1/2 teaspoon whole black peppercorns
1 orange, sliced into rounds
16 kumquats, sliced into
1/4-inch-thick rounds
1/2 cup apple brandy (optional)

Combine all ingredients except half of the kumquats and the brandy in a medium saucepan over medium-high heat. Bring to a boil. Reduce heat to low and simmer for 20 minutes.
Remove from heat and stir in brandy, if desired.
For hot pomegranate-apple cider, reheat the spiced pomegranate mixture and divide among four mugs. Add remaining kumquat slices. Serve hot.
For pomegranate-champagne cocktails, divide 1/2 cup of the cooled spiced pomegranate mixture between four champagne flutes. Add 4 ounces of chilled champagne to each glass and serve immediately.

Watermelon Lime Aid

3 cups chopped seedless watermelon (6 lbs)
1/2 cup freshly squeezed lime juice (about 4)
2 to 4 Tbs sugar (Depends on how sweet the watermelon is.)
1/2 cup vodka (Optional, just add more watermelon and a tad bit more lime juice.)

Working in batches, puree watermelon in blender with lime juice until smooth. Add sugar, and blend to combine. Add in vodka, and serve with ice and mint leaves.