*HOMEMADE VITAMIN WATER*

(IDEA POSTED BY ANITA ST)

Mason jars
Favorite fruits
Favorite spices

Mason jars make great containers to “brew” these magical infusions. I immediately started a watermelon/rosemary one — truly delicious and inspired me to increase my water intake by quite a large margin. What’s especially cool was that I refilled the jar 3 times and each time the water was pleasantly infused.

Just slice the fruits into manageable portions and place in jar with sprigs of fresh herbs. Cover with water – another option I want to try is to infuse coconut water.

I have also tried the Pineapple/Mint and a few nights ago I created a blend of apricot and peach slices with a vanilla bean, but enjoy the herbs better mixed with the fruit. I also really enjoyed a Pineapple/Cilantro blend. What I discovered is that I can use the core of the pineapple along with some of the “meat” so that’s a creative way of using a part of the fruit that would normally go in the trash. I’ve also tasted cucumber-infused water and think that adding some herbs would make a lovely combination. Cucumber is ultra-hydrating to the skin and considered a beauty-aid.

After 3 refills, I’ve been ‘recycling” the sliced fruit (and sometimes the herbs) into my green smoothie in the morning. Another great advantage to consider about making your own vitamin water is ecological; think of the great service you are doing the planet every time you avoid using a plastic container that can take up to 2000 years to break down — so you are leaving less of a carbon footprint.

Several years ago I was visiting a beautiful hotel in Old Town Philadelphia with my best friend. They had a large, inviting urn filled with icy spring water and lots of thin slices of citrus (orange, lemon, lime). It was so refreshing and I vowed to make this a habit at home and even followed through on this — all of two times. But I am happily infusing every day since seeing these lovely photos and hope that a new habit has been born!

*EASY HOMEMADE ICED COFFEE*

 Can’t get any easier then this.... so good on a hot day.

1/2 cup water
1 – 1 1/2 cup milk
1 Tbsp. instant coffee
1 Tbsp. white sugar
ice cubes

Spices and flavours (optional):
Cinnamon
Ginger
Almond
Vanilla
Hazelnut

Fill a large glass with 1/2 cup of water

(1). Microwave it on high for 30 sec to warm it but do not boil the water
(2). Add 1 tablespoon of instant coffee and mix
(3). Add 1 or 2 tablespoons of white sugar
(4). Add some spices/flavours while the mixture is still warm (optional). Mix it well
(5). Cool it in the freezer for 5 min (or fridge for 10 min)
(6). Add 1 cup of milk
(7) and mix
(8). Add some ice cubes
(9). Serve.

Variations
-If you have brewed coffee: add 1/2 cup of brewed coffee for step 1 and skip step 2 and 3, then proceed as usual for the rest of the recipe.

-If you're using cream instead of milk: add the cream (usually 1 or 2 tablespoons is enough) after you add the sugar in step 4. Then in step 7, add water

-If you want a black iced coffee (with instant coffee): add water instead of the milk in step 7. Also add additional coffee/sugar if it's too dilute for you (no more than 1 tablespoon of each, otherwise it's just too strong and your heart will be racing all day).

Total time: 15 min
Ingredients (1 serving):

*ICE CREAM FLOAT*

Choose your preferred pop for this easy and creamy favourite drink. :)) A recipe from way back... :)) YUMMY!!! :))

1 can (355 ml) pop (rootbeer, orange, cream soda)
1 to 2 scoops vanilla ice cream
1 fresh cherry or strawberry, for garnish (optional)

Pour cold soda into large glass.
Add 1 to 2 scoops of vanilla cream.
Garnish with cherry or strawberry if desired.
Yield: 1 serving.

*GREATEST HOMEMADE SLUSHIES*

(this is a kid’s favorite treat in the summer time. I’ve made this for years... and my daughter always requested it in the summer)

2 cups ice water
1 packet fruit-flavored drink mix (use your favorite flavor – I use Kool-Aid)
2/3 cup sugar
4 cups or 1 full tray of ice cubes

You need a blender to prepare this recipe.
Put all of the ingredients into your blender. It will be about 2/3 to 3/4′s full. Put the lid on.
Process the mixture on high for a full minute.
Stop the blender, use a spoon to stir it a bit. Look for unchopped ice chunks. If all the chunks are grated up, then go ahead and serve it.
You may need to process it for another full minute though.
Serve immediately. I usually have to spoon this out of the blender with a measuring cup because the mixture is so thick.

Makes 4 – 8oz servings.

SPICED ORANGE COFFEE

(If you like flavored coffee's You must try this! I just made this today and soo good and simple.)

1/2 cup ground coffee, any variety
1 tbsp. orange zest
1/2 tsp. ground cinnamon
1/3 cup packed brown sugar
1 1/2 qt. (6cup) cold water
1 cup thawed cool whip whipped topping

Place coffee, orange zest and cinnamon in filter in coffee maker.
Put the brown sugar in the bottom of the coffee pot (carafe).
Add the water to the coffee maker and brew,
When done brewing stir until well blended.
Serve with cool whip.
This smells wonderful and tastes awesome!

FLAVORED COFFEE CREAMERS

(I have not tried any of those yet, I will soon.... and since everybody drinks coffee, I thought it would something fun to share.)

Sprinkle the wet ingredients over the dry and just keep shaking. After about 20-30 seconds, everything will blend together.
Use in each mug of coffee (about 1-2 tablespoons).
Those make great gift in a decorated jar. :))

ALMOND COFFEE CREAMER
3/4 cup confectioners' sugar
3/4 cup powdered non-dairy creamer
1 tsp ground cinnamon
1 tsp almond extract
In a bowl, combine all the ingredients; mix well. Store in an airtight container.
To use, add to coffee in place of nondairy creamer and sugar.

AMARETTO COFFEE CREAMER*
3/4 cup non-dairy coffee creamer
1 tsp. almond extract
1 tsp. ground cinnamon
3/4 cup confectioners sugar
In a jar with a screw-top lid, combine all ingredients and shake well to blend. To make Amaretto Coffee: Place 1-2 tablespoons of creamer in a mug and fill with 6 ounces of coffee.

BAVARIAN MINT COFFEE CREAMER
3/4 cup non-dairy coffee creamer
1/2 cup Dutch process cocoa
3/4 cup confectioners sugar
1/2 tsp. peppermint extract
In a jar with a screw-top lid, combine all ingredients and shake well to blend. Store in airtight container. Yields 15 servings.
To make Bavarian Mint Coffee: In a mug, combine 2 tablespoons of creamer with 6 ounces of coffee.

CAPPUCCINO COFFEE CREAMER
1 cup hot chocolate mix
1 cup non-dairy coffee creamer
1/8 tsp. allspice
1 tsp. ground cinnamon
1/2 cup nonfat dry milk
In a jar with a screw-top lid, combine all ingredients and shake well to blend.

CHOCOLATE MALT COFFEE CREAMER
2 cups instant hot cocoa mix
2/3 cup nondairy powdered coffee creamer
2/3 cup malted milk powder
1/2 teaspoon cinnamon
Combine all ingredients well. Store in airtight container.

CHOCOLATE MINT COFFEE CREAMER
3/4 cup non-dairy creamer
1/2 cup Dutch process cocoa
3/4 cup powdered sugar
1/2 tsp peppermint extract
Combine all ingredients in a jar with a tight-fitting lid. Shake to blend thoroughly.
Add 2 tbsp to hot coffee or cocoa to serve.

CINNAMON AND SPICE FLAVORED CREAMER
3/4 cup dry milk or nondairy creamer
3/4 cup sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
Place in a blender or food processor and whirl until combined, or place in a jar and shake well. Store in an airtight container.
To serve: add 1 to 2 tsp. mix to coffee and stir.

DAIRY-FREE COCONUT COFFEE CREAMER
1 (14 ounce) can coconut cream
3 tbsp. vanilla
1/2 cup sugar
1/2 cup water
Mix all ingredients together in a sealable container. Enjoy!

DELICIOUS COFFEE CREAMER
1 can (14 ounce size) sweetened condensed milk
1 1/2 cup skim milk
Measure all ingredients into a 32 ounce container (with a cover), seal container and shake vigorously. This will keep in the refrigerator for up to two weeks.
Flavorings (your choice):
*Chocolate Almond: 1 tablespoon cocoa powder, 1 teaspoon almond extract
*Vanilla: 2 teaspoons vanilla extract
*Cappuccino: 1 teaspoon almond extract, 1/2 teaspoon orange extract
*Strudel: 1 tablespoon cinnamon, 1 teaspoon vanilla extract, 1 teaspoon almond extract.
*Chocolate Raspberry: 2 teaspoons cocoa powder, 2 tablespoons raspberry syrup

HAZELNUT CREAM COFFEE TOPPING
1 cup heavy whipping cream
3 tbsp Frangelico Hazelnut liqueur
3 tbsp Kahluha Coffee liqueur
3 tbsp powdered sugar
Thoroughly mix together ingredients in dispenser. Replace cap, charge with one cylinder and shake. Dispense on top of coffee.

IRISH MINT FLAVORED COFFEE CREAMER
1 package butter mints, crushed
2 cups chocolate malt mix
1/2 cup instant chocolate drink mix
2 cups powdered coffee creamer
In a jar with a screw-top lid, combine all ingredients and shake well to blend. To make Irish Mint Coffee: Place 1-2 tablespoons of creamer in a mug and fill with 6 ounces of coffee.

MOCHA CREAMER
1 jar (6 oz. size) non dairy powdered creamer
1 cup chocolate mix for milk
1/2 tsp. ground cinnamon
In a medium bowl, combine creamer, chocolate mix and cinnamon. Store in an airtight container. Give with serving instructions.
To serve: Stir in 1 Tb. creamer into 6 oz. of hot coffee.

MOCHA COFFEE CREAMER
1 cup cocoa powder
1/2 cup nonfat dry milk
1 cup powdered sugar
1 cup non-dairy coffee creamer
1 tsp. cinnamon
1/8 tsp. nutmeg
1 tsp. orange extract
In a jar with a screw-top lid, combine all ingredients and shake well to blend.

PUMPKIN PIE COFFEE CREAMER
4 tsp ground cinnamon
2 tsp ground ginger
2 tsp ground nutmeg
1 tsp ground cloves
1 tsp allspice (optional)
1 cup non-dairy creamer
Combine well.

SUGAR-FREE VANILLA COFFEE CREAMER
3/4 cup non-dairy coffee creamer
3/4 cup sugar substitute like Sugar Twin, Splenda, etc.
1/2 tsp pure vanilla extract
Combine all ingredients in blender and process until well combined. Place in jar, seal and label.
To use: Add 1-2 Tbsp. to fresh cup of coffee, stir well.

VANILLA COFFEE CREAMER
3/4 cup non-dairy coffee creamer
3/4 cup powdered sugar
1/2 tsp. vanilla
In a jar with a screw-top lid, combine all ingredients and shake well to blend. Use as you would any coffee creamer.

EGGNOG

(It is the best I have ever tasted)

6 eggs, separate the yolks from the whites
1 cup sugar
2 cans evaporated milk
1/2 gallon milk (8 cups)
nutmeg (opt)
whatever whiskey you choose if you want to spike it

Mix yolks and sugar. Set aside
Add milks and *simmer* for about 15 minutes.
Add egg yolks and sugar mixture and *simmer* for about 3 (yes 3) hours. Stirring often. Add nutmeg if you want.
Beat egg whites until stiff and fold into mixture. Serve with or without whiskey. If you have any left overs, refridgerate them and just microwave when ready to enjoy

NUTELLA HOT COCOA

love this :))

2 c. 2% milk
3 tbsp. Nutella
1 tsp. Hershey's Cocoa Powder
1/4 tsp. ground cinnamon
1/8 tsp. vanilla
Pinch of salt
Mini Marshmallows or Whipped Cream, optional

In a small sauce pan over low heat, warm milk.
Once warm, whisk in Nutella and stir until smooth. Add cocoa, cinnamon, vanilla and salt. Continue to whisk until it comes to a boil.
Pour into mugs and top w/ marshmallows or whipped cream.

FAVORITE ORANGE JULIUS

My daughter Julie couldn't understand why I would want to mix orange juice and milk together in this drink.... so I tried the recipe without telling her :)) and the verdict is... she thought it was the best thing around.... taste like a creamsicle. It quite refreshing in the morning. :)) YUMMY!!! :))

6 oz. orange juice concentrate
1 tsp. vanilla
1 cup milk
1 cup water
1/2 cup sugar
6 ice cubes

Place all ingredients into a blender and blend until mixed and ice is crushed. Serve in glasses right away. Makes 3-4 servings.

LIME SHERBET PUNCH

 

A nice change from the standard fruit flavored punch served at showers etc, this limeade punch always goes over well, and I always ALWAYS get asked for the recipe.

Mix Well and Chill:

3 or 4 cups pineapple juice
2/3 cup lemon juice
8 cups water
3 packages of lemon-lime kool-aide
1 1/2 cups sugar

To Serve: Put it in a punch bowl, scoop out 2 cups of lime sherbet, and float in the punch bowl, then and add a liter and a half of 7-up.

CINNAMON APPLE SHAKES

3 cups vanilla ice cream
3/4 cup milk
1/2 cup cinnamon applesauce
1/4 cup caramel ice cream topping
1/2 tsp. Rum extract

In a blender, combine all ingredients; cover and process until smooth.
Pour into chilled glasses; serve immediately.
Yield: 4 servings

CHOCOLATE PEANUT BUTTER BANANA SMOOTHIE

2 cups chocolate milk
2 bananas
2 tbsp. smooth peanut butter
1 tbsp. soya protein powder (opt)

Put everything in blender and blend on high until smooth (around 1 minute). Pour into serving glasses and enjoy!!! Makes 3 servings.
Approximately 250 calories per serving.

STRAWBERRY LEMONADE

6 cups water
3/4 cup sugar
Grated zest of 1 lemon
1 litre (4 cups) fresh strawberries or frozen strawberries
Juice of 6 lemons (about 1 cup)

In a saucepan, bring the water, sugar and lemon zest to a boil.
Place the strawberries and lemon juice in a pitcher. Add the hot syrup.
Refrigerate until chilled, about 4 hours. Strain if desired, but do not press.
Serve well chilled.

CINNAMON ROLL MILKSHAKE

This is just like drinking a cinnamon roll. It is to die for!!! :)) Servings: 2-4 milkshakes.

1 cup milk
1 package instant vanilla pudding, prepared according to directions
4 scoops premium vanilla ice cream
3 heaping spoonfuls caramel ice cream topping
Cinnamon and Sugar, recipe follows
Cream Cheese Icing, recipe follows
Cinnamon stick

In a blender, mix together the ice cream, pudding, milk, and caramel. Add the cinnamon/sugar mixture (leaving a little left over). Blend until combined, pour into glasses. Top with a dollop of cream cheese icing, sprinkle with a little cinnamon/sugar over the whole
shake. Garnish with a cinnamon stick.

Cinnamon and Sugar:
3 tablespoons sugar
2 teaspoons ground cinnamon

Combine both ingredients in a small bowl.

Cream Cheese Icing:
1 (8-ounce) package cream cheese
1/2 cup butter
3 3/4 cups powdered sugar
1 tsp. vanilla extract

Beat together ingredients with an electric mixer until smooth and incorporated. I put this cream cheese mixture in a pastry bag and press the icing out... on top of the shake in a circle fashion, then tail off. Sprinkle a litte cinnamon/sugar and garnish with a
cinnamon stick. :)) SOOOO GOOOODDD!!! :))

PAULA'S ICED MOCHA

Sinfully good

3 cups strong brewed coffee, chilled
1 tbsp. prepared chocolate sauce
1 tbsp. brown sugar
2 cups chocolate milk
Ice cubes

Combine all the ingredients, except the ice, in a blender and process until frothy. Pour over ice filled glasses and serve.

PERFECT ICED COFFEE

(wow!!! simply delicious, perfect for summer time)

1 pound ground coffee (Rich Roast)
8 quarts cold water (2 gallons)
2 tbsp. Half-and-Half (I use 1% milk)
3 tbsp. Sweetened Condensed Milk

In a large container, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight.

Line a fine mesh strainer with cheesecloth or paper towels and set over a pitcher or other container. Slowly pour coffee/water mixture through the strainer, allowing all liquid to run
through. Discard grounds.

Place coffee liquid in the fridge, covered and allow to cool. Use as needed. Keeps up to a month in the refrigerator.

To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 3 tbsp. sweetened condensed milk and stir to combine.

Taste and adjust half-and-half and/or sweetened condensed milk as needed. Stick in a straw and ENJOY!!! :))
NOTE: you can use Skim milk, 2% Milk, Whole Milk, Sugar, Artificial Sweeteners, Syrups adapt to your liking!

CAFE SWISS MOCHA FLAVORED COFFEE

1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
2 T. Powdered Baking Cocoa

Process in a blender on liquefy until well blended. Store in an air tight container. Use by tablespoonfuls according to taste. Spoon in cup and add hot water.