Glacier Punch

The Author says: To ensure that the punch retains its sparkle, mix the ingredients just before guests arrive. For a version without alcohol, see Glacier Punch Non-Alcoholic. 

Ingredients
2 cups raspberry-, cherry-, or citrus-flavored vodka, chilled
2/3 cup orange liqueur
2 tablespoons kirsch
4 cups ice cubes
1 (750-ml) bottle sparkling wine or champagne, chilled
2 cups sparkling water, chilled
sugar (optional)
1 recipe Raspberry Brittle (see below)


Instructions
In a medium punch bowl, combine vodka, orange liqueur, kirsch, and ice cubes. To preserve carbonation, carefully pour sparkling wine or champagne and sparkling water down side of bowl. If desired, sweeten to taste with a little sugar. Top with some chunks of Raspberry Brittle (see below). 

Yield: about 20 (4-ounce servings) 

Raspberry Brittle 

Instructions
Pour 1 cup water into bottom of 15 X 10 X 1-inch baking pan with sides (or use a 13 X 9 X 2-inch baking pan). Sprinkle surface of water evenly with about 1/2 cup edible flowers (such as marigolds, calendula, violets, pansies, or dianthus). Sprinkle surface of water evenly with 1 cup fresh raspberries or other fresh fruit. Freeze 3 hours or overnight. To unmold, allow to stand at room temperature 5 to 10 minutes or till ice can be removed. Remove from pan and break into large chunks. Place in punch just before serving. 

Tropical Fruit Champagne Granita 

Ingredients
1/2 cup sugar
1/2 cup water
1 pineapple
4 cups chilled passion-fruit nectar or juice (available at specialty food shop)
3/4 cup chilled champagne
6 baby pineapples (available at specialty food shop)


Instructions
In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and cool syrup. 

Peel pineapple and core. Cut pineapple into 1/2-inch chunks. In a blender or food processor puree 3 cups pineapple with 1/4 cup plus 2 tablespoons syrup. Stir in passion-fruit nectar or juice and champagne. Transfer mixture to a shallow metal baking pan. Freeze mixture, stirring and crushing lumps with a fork every hour, until mixture is firm but not frozen hard, about 3 to 4 hours. Granita may be made 2 days ahead and frozen, covered. 

Just before serving, scrape granita with a fork to lighten texture. Horizontally halve baby pineapples and with a serrated knife hollow out enough of core and pineapple to hold about 1 cup granita. Serve granita in pineapples, mounding it, or in chilled goblets. 

Yield: about 9 cups; 12 servings. 

Per serving: 115 calories; 0.3 g fat (0 g saturated fat; 2 percent calories from fat); 27.2 g carbohydrates; 0 mg cholesterol; 5 mg sodium; 0.4 g protein; 1 g fiber. 

Champagne and Pomegranate Cocktail

Place a sugar cube in the bottom of a champagne flute. Pour the pomegranate juice over it, then the sparkling wine. Drop a few pomegranate seeds into the glass. Serve.

Yield: 1 drink

Rampage

1 1/4 oz. Bourbon
Lemon Juice
Splash of Cola

Shake Bourbon & Lemon Juice with ice, Pour into glass and add a Splash of Cola.

1 oz. Jack Daniels
3/4 oz. White Creme de Menthe

Stir over ice in a Rocks glass.

BOURBON PUNCH 
4 / 5 (4 votes) 
ingredients: 
• 70 oz. bourbon 
• 2/3 cup orgeat syrup or sugar syrup to taste 
• 2 cups orange juice 
• 2 750-ml. bottles Schweppes ® Club Soda or champagne 
• 12 Maraschino cherry 
• 1 cup lemon juice 
• 1 cup peach brandy 

Mixing instructions: 
Prechill all ingredients and, excepting club soda or champagne, put everything into a chilled punch bowl, stir well, and check sweetness. When ready to serve, add club soda or champagne, stir gently, and garnish with maraschino cherries. 
Makes about 40 servings. 

ST. CECELIA SOCIETY PUNCH 
4 / 5 (2 votes) 
ingredients: 
• 6 limes , sliced thin 
• 4 750-ml. bottles champagne or sparkling wine 
• 4 lemons , sliced thin 
• 2 ltr Club Soda 
• 16 oz. dark rum 
• 1 750-ml. bottle cognac or brandy 
• 1 cup curaçao 
• 1 qt. iced tea 
• 1 750-ml. bottle peach brandy 
• 1 small ripe pineapple , skinned, cored, and sliced thin 
• 1 cup superfine sugar 

Mixing instructions: 
Place sliced limes, lemons, and pineapple in a large pot with a lid that fits securely. Spread sugar evenly over the fruit and muddle until sugar is pounded or pressed into the slices. Pour in cognac, cover, and let stand for 24 hours. Pour the entire contents of the pot into a chilled punch bowl containing a large cake of ice. Add chilled peach brandy, tea, rum, and curaçao, and stir well. 
Shortly before serving gently stir in cold champagne and club soda. Check sweetness and serve. Makes about 70 servings. 

Here are some Super Non-Alcoholic Drink Recipes:

Interception (Non-alcoholic) 

2 oz tonic water
Splash pineapple juice

Rub the inside of a cocktail glass with lime wedge. Add chilled tonic water and splash of pineapple juice. (Makes one 2-ounce serving.)

Creamsicle

INGREDIENTS:

2 Scoops of Vanilla ice cream
4 oz. of Orange juice
Whipped cream
Orange slice
PREPARATION:

Blend and serve in a tall glass. Garnish with whipped cream and an orange slice

Johnny Appleseed

2 Scoops ice cream, 2 oz. Apple juice, Splash of Orange juice & Soda

Blend with ice until smooth, Serve in a Champagne glass

Pac Man

Dash each of; Bitters & Grenadine, Splash of Lemon juice, Ginger Ale

Stir all but Ginger Ale over ice, Fill with Ginger Ale, Garnish with an Orange slice

Here are some Super food recipes :

Praline Cherry Munch
From Linda Larsen,

This sweet, crunchy snack mix recipe is very popular with kids. I developed it for a low-fat recipe demonstration for the Malt-O-Meal company.
INGREDIENTS:
4 cups frosted flakes
4 cups sweetened puffed corn cereal
2 Tbsp. butter
3/4 cup brown sugar
1/2 cup corn syrup
1/4 cup butter
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
1 cup dried cherries or dried sweetened cranberries

PREPARATION:
Preheat oven to 350 degrees F. Combine cereals in large bowl. Melt 2 Tbsp. butter in jelly roll pan. In large saucepan, combine brown sugar, corn syrup, 1/4 cup butter and salt. Heat to boiling, stirring frequently, about 4-6 minutes. 
Remove from heat and stir in baking soda (mixture will foam up) and vanilla. Pour over cereals and mix well. Place in buttered jelly roll pan. Bake at 350 degrees for 10-15 minutes. 
For microwave method, omit butter in jelly roll pan, place coated cereal mixture in microwave safe glass container, and microwave on HIGH 2-4 minutes until glazed, stirring after each minute. 

For either method, cool hot mixture for 10 minutes, remove from pan and stir in dried cherries. Cool completely.

Caramelized Onion Focaccia
From Linda Larsen,

You can use whatever cheese you like in this easy recipe. Make sure to cook the onions until browned but not burned, as this cooking process brings out the sugars in the onions and adds a tantalizing flavor.
INGREDIENTS:
2 Tbsp. butter
1 Tbsp. olive oil
2 onions, chopped
salt and pepper to taste
8 deli slices provolone cheese
1 deli focaccia or Boboli cheese crust, split in half horizontally

PREPARATION:
Melt butter and olive oil in heavy skillet. Cook onions in butter for 15-20 minutes, stirring frequently, until onions are browned and caramelized. Sprinkle with salt and pepper and stir. 
Heat oven to 350 degrees. 
Place bottom half of split focaccia on a foil lined ungreased cookie sheet and place half the cheese on the focaccia. Top with onions and remaining cheese slices. Replace top of focaccia. Wrap tightly in aluminum foil and bake for 15-20 minutes until cheese is melted. Cool 5 minutes and cut into wedges to serve

Crockpot Beer Cheese Dip
From Linda Larsen,

This simple appetizer recipe is very delicious and perfect for an Open House party; it will stay warm and creamy for about 4 hours.
INGREDIENTS:
1/2 cup beer
1/4 tsp. Tabasco sauce
1 lb. process cheese spread loaf, cut into cubes
PREPARATION:
Mix all ingredients in 1-2 quart slow cooker. Cover and cook on HIGH for 40 minutes until cheese melts. Stir until mixture is smooth. Scrape down cooker sides. 
Turn heat to LOW. Dip will hold for 4 hours if you stir it occasionally. 


Serve with pretzels, bread cubes, or crackers.

Low Carb Buffalo Wings

Ingredients: 
24 chicken wings 
1/2 Cup oil 
1/4 Cup red wine or tarragon vinegar 
1 tsp Tobasco® sauce 
1 tsp. garlic salt 
1 Cup bleu cheese dressing 
celery sticks for dipping 

Mix oil, vinegar, Tobasco® sauce and garlic powder. Marinate wings for at least 1 hour. Bake wings at 400°F for 20 minutes. Pour off any liquids. Baste with marinade and broil until brown (5-10 minutes.) Turn over; baste and broil again. Serve with celery sticks and bleu cheese dressing. For a sweeter sauce, add 1 pkt Brown Sugar Twin® to marinade.

Makes 8 Servings. 1 net gram of carbohydrate per serving. 

Key Lime Barbecue Chicken Wings:

1 cup ketchup
1/4 cup fresh key lime juice or Persian lime juice
2 Tbsp liquid smoke
1 Tbsp Worcestershire sauce
1 Tbsp balsamic vinegar
2 Tbsp brown sugar, packed
1 tsp hot pepper sauce, or to taste
1 tsp granulated garlic powder
1/4 cup minced sweet onion
4 pounds meaty chicken wing pieces, joints separated and tips discarded (or save tips for making stock), about 24 pieces
PREPARATION:

Marinade:
In a small bowl, combine ketchup, key lime juice, liquid smoke, Worcestershire sauce, balsamic vinegar, brown sugar, hot pepper sauce, garlic powder, and sweet onion.
Stir until well-combined. (Yields about 1-1/2 cups of marinade.) 

Place chicken wing pieces into a large freezer zip-top bag. Pour in the marinade, squeeze out the air, and seal. Turn bag over and over until chicken wings are coated with the marinade. Refrigerate at least two hours or overnight. 

Spray the well of the Crock-Pot BBQ-Pit® with cooking oil spray. Place roasting rack in well. Remove chicken wing pieces from marinade, reserving marinade, and place in a single layer on the roasting rack. Set the Crock-Pot BBQ-Pit® temperature control to High. Cook 2 to 2-1/2 hours. 

While chicken wings are cooking, bring reserved marinade to a boil in a small saucepan. Let boil for five minutes. Thirty minutes before wings are done, baste chicken wings with boiled marinade sauce, and continue cooking until wings are tender. 

Brie, Roquefort and Wild Mushroom Fondue:

Ingredients
1-1/2 teaspoons olive oil
4 ounces fresh shiitake mushrooms, stemmed, caps diced
1 shallot, minced

1 teaspoon chopped fresh thyme

1-1/2 tablespoons all-purpose flour
12 ounces chilled 60% (double creme) Brie cheese (do not use triple creme)
2 ounces chilled Roquefort cheese
1 cup dry white wine

1 (13-ounce) loaf crusty white bread, cut into 1-1/2-inch cubes
Vegetables (such as carrot sticks, blanched broccoli, cauliflower and boiled small potatoes) 


Instructions
Heat oil in heavy medium skillet over medium-high heat. Add mushrooms, shallot and thyme; saute until mushrooms just begin to soften, about 2 minutes. 

Place flour in large bowl. Cut rind from Brie; discard rind. Cut Brie into cubes; drop into flour. Toss to coat; separate cheese cubes. Crumble Roquefort into same bowl; toss to coat. Place wine in heavy medium saucepan and bring to simmer over medium heat. Add cheese by handfuls, stirring until melted after each addition. Continue stirring until smooth. 

Stir mushroom mixture into fondue. Season with generous amount of pepper. Transfer to fondue pot. Set pot over candle or canned heat burner. Serve with bread and vegetables. 

Yield: 6 to 8 servings 


Yield: 8 appetizer or 3 entree servings 

Ingredients
20 pounds link or bulk Italian sausage, sliced or crumbled
3 gallons spaghetti sauce
16 cup sliced fresh mushrooms
1-1/2 quarts tomato juice
3 large onions, chopped
3 tbsp Italian seasoning
2 tbsp salt
1 tbsp pepper
12 pounds corkscrew noodles, cooked and drained
5 pounds mozzarella cheese, sliced
8 pounds mozzarella cheese, shredded

Instructions
Brown sausage, drain fat. Mix with the spaghetti sauce, mushrooms, tomato juice, onions, Italian seasoning, salt and pepper. Grease 8 6-quart baking pans. Layer half of the noodles, sliced cheese and meat sauce in pans. Repeat layers. Sprinkle shredded cheese equally over each pan. Cover and bake at 350 degrees F. for 1 hour. Uncover and bake 15 minutes longer or until cheese is melted.

Yield: 150 servings

Turkey Bacon, Tomato, Mozzarella, and Herb Omelette:

Ingredients
10 cups eggs, beaten
1/2 cup fresh herbs, chopped
Salt and pepper to taste
5 cups tomatoes, chopped and seeded
40 slices turkey bacon, cooked
20 ounces mozzarella cheese, shredded

Instructions
Blend eggs with herbs and salt and pepper. Cover and hold for service in the refrigerator. 

For each omelette, pour 4 ounces of egg mix into a 6-inch nonstick pan. Cook over medium heat until bottom of omelette is set and lightly browned. 

Place 1/4 cup of chopped tomatoes on one half of omelette. Top with 2 slices of turkey bacon (folded to fit) and one ounce of cheese. 

Broil to melt cheese. Fold omelette over to enclose filling. Serve immediately. 

Yield: 20 servings 

Sugar Crusted Melting Cookies
From Linda Larsen,

These cookies are so pretty and dainty, and the orange-sugar crust is a wonderful contrast with the melt-in-your-mouth cookie texture.

INGREDIENTS:
1/4 cup sugar
dash salt
3/4 cup butter, softened
1 Tbsp. water
1 tsp. vanilla
1-3/4 cups flour
1 cup semisweet chocolate chips
1 cup finely chopped pecans
1/4 cup orange juice
additional sugar for coating

PREPARATION:
Preheat oven to 325 degrees F. In large bowl, mix 1/4 cup sugar, salt, butter, water and vanilla; beat well. Add flour, chocolate chips and pecans and mix well. Cover dough and chill for 1-2 hours. 
Shape dough into 1" balls and place on cookie sheets. 
Bake at 325 degrees F for 15-20 minutes or until set and very light golden brown. Cookies should not brown much. Cool completely on wire racks. Dip cooled cookies in orange juice and roll in sugar. Let dry on wire racks so the juice and sugar form a crisp shell. 48 cookies

Grand Marnier Brownie Kisses 
Ingredients
Brownies:
4 ounces unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter
1-1/4 cups sugar
2 teaspoons grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs
3/4 cup all-purpose flour

Topping:
1/2 cup whipping cream
1 teaspoon grated orange peel
5-1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 tablespoons Grand Marnier or other orange liqueur


Instructions
For Brownies: Preheat oven to 325F. Line 8x8-inch metal baking pan with foil. Melt unsweetened chocolate and unsalted butter in heavy medium saucepan over low heat, stirring until smooth; cool slightly. Whisk sugar, grated orange peel, vanilla extract and salt into chocolate mixture. Whisk in eggs 1 at a time, then continue whisking until mixture is velvety. Add flour and whisk just to blend. Transfer batter to prepared metal baking pan. 

Bake brownies until top is just springy to touch and toothpick inserted into center comes out with moist crumbs attached, about 35 minutes. Cool in pan on rack 10 minutes. If necessary, press down on raised brownie edges to level top. Cool in pan completely. 

For Topping: Bring cream and orange peel to simmer in heavy small saucepan. Remove from heat. Add chocolate and whisk until smooth. Whisk in Grand Marnier. Refrigerate until thick enough to spread, stirring occasionally, about 45 minutes. 

Spread topping over brownies. Refrigerate until topping is cold, about 1 hour. (Can be prepared 1 week ahead. Cover brownies tightly and keep refrigerated.) Using foil as aid, lift brownies from pan; trim edges. Cut into 25 squares. Let brownies stand at room temperature 30 minutes before serving. 

Yield: 25 brownie kisses 

Guinness Stout Brownies:

The original version of these brownies was developed in Ireland. The malt in the Guinness stout beer intensifies the flavor of the chocolate in these delicious brownies. The eggs give them a lighter texture. You won't taste the beer at all. 

INGREDIENTS:

6 tablespoons unsalted room temperature butter, cut into cubes
8 ounces dark bittersweet chocolate, chopped
3/4 cup white chocolate chips
4 large eggs, at room temperature
1 cup superfine or granulated sugar
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1-1/4 cups (10 ounces) Guinness Extra Stout beer (see Note below)
1 cup semi-sweet chocolate chips
1/8 cup (about) confectioners' sugar for dusting
PREPARATION:

Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil. 

Melt butter, bittersweet chocolate, and white chocolate chips in a medium saucepan over very low heat, stirring constantly until melted. 
Remove from heat. 

In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined. 

In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. 

Beat flour mixture into melted chocolate mixture. Whisk in Guinness stout beer. Fold in semisweet chocolate chips. 

Pour into prepared baking pan. Bake 25 to 30 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean. 

Let brownies cool, uncovered, to room temperature. Dust with confectioners' sugar before serving. 

Note: This recipe uses a little less than a standard 12-ounce bottle of Guinness stout beer. Do not include foam in the measurement. Either spoon off the foam or let it rest until the foam subsides. 

Yield: 36 to 48 brownies, depending on cut size 

Chocolate Caramel Candy Bars:

INGREDIENTS:

1 (14 ounces) bag caramel candies, unwrapped
1 (5 ounces) can evaporated milk, divided use
1 (18.25 ounces) chocolate cake mix
8 Tbsp (1 stick or 1/2 cup) butter, at room temperature
2 cups semi-sweet chocolate chips, divided use

PREPARATION:

Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil. 

In a double boiler or non-stick saucepan, gently heat unwrapped caramel candies with 1/3 cup evaporated milk. 
In a large bowl, combine cake mix, butter, and remaining 1/3 cup evaporated milk. Stir with a spoon until smooth. Batter will be thick. 

Spread half of cake mix batter into baking pan, smoothing to an even thickness. Bake 8 to 10 minutes. 

Sprinkle 1 cup of chocolate chips over hot bottom layer. Slowly pour melted caramel over chocolate chips. Drop teaspoonsful of remaining chocolate cake batter over the top. Smooth the batter flat as best you can without dislodging the caramel layer. There will be open spaces. Return pan to oven and bake an additional 12 to 15 minutes. 

Distribute remaining 1 cup chocolate chips evenly over the top of the hot candy bars, pressing slightly into the top to secure chips. 

Cool candy bars to room temperature, then refrigerate 30 minutes before cutting into bars. 
Store leftovers in an airtight container in the refrigerator. 
Yield: 36 to 48 candy bars, depending on cut size 

From Food Network Kitchens