*DIRTY PIRATE POPSICLES*

(RECIPE SHARED BY MANON VEILLEUX)

-2 1/2 cups Coke
-1/3 cup Captain Morgan Spiced Rum
-1/3 cup Kahlua

1. Place all ingredients in a large glass and stir to combine. Pour mixture into popsicles mold.
2. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

*Slightly flat Coke will produce a popsicle that stays frozen longer. To quickly and manually flatten out the carbonation, empty out enough Coke from a 2-liter bottle to leave a 3-inch space from top of bottle to top of coke. Place cap back on and shake vigorously for 10 seconds. Set aside to leave bubbles to subside.

*WHITE PEACH SANGRIA*

a few days ago... my friend Mel from back home called me to tell me she was coming to the Soo for a one day course. I hadn't seen her in a while so I told her to come and stay with us, so we could catch up on all the ...

gossip in our lives. I made this sangria and I had to try it before hand to make sure it was good enough for our gossip session. WELL HELLO!!!! YUMMY!!! it's absolutely amazing, it's really good :))

1 (750 ml) bottle white wine (I used a bottle of Pinot Grigio)
1 cup peach schnapps
1/2 cup frozen lemonade concentrate, thawed
2 nectarines, sliced
1 cup green or red grapes, whole or sliced

Combine all ingredients in a large pitcher.
Cover and chill at least 2 hours or overnight.
Stir before serving.
(Makes 8 cups)

THE ULTIMATE WHITE OR BLACK RUSSIAN DRINK

 

 love both.... Mmmmmmm!!! good. :))
2 oz. equal to ¼ cup

*WHITE RUSSIAN*
2 oz. Kahlua or Bailey's Irish Cream
2 oz. Vodka
3-4 oz. Milk or cream

Mix all ingredients with ice and drink.

*BLACK RUSSIAN*
2 oz. Kahlua
2 oz. Vodka
1 can coke

Mix all ingredients with ice and drink.

LEMON DROP JELL-O SHOTS

(RECIPE POSTED BY MANON VEILLEUX)

Empty out the citrus of your choice to create a vessel.
Juice the citrus first as it makes for easier pulp removal. Save extracted juice for later recipes.
Use either a grapefruit knife to hollow out the citrus, or the easier way, is to turn them inside out like the picture and dig deeply in to the pith until you catch the thin membrane holding the pulp and then peel back.
Make sure to completely clean out your citrus or the pulp will show in the wedges.
Make the Jell-O according to the instructions on the box and then reduce the cold water portion by ¼ cup and replace with your chilled drink mix. Place emptied citrus into muffin pan holes. Pour mixture into emptied citrus and chill overnight.
Use a straight edge knife to cut into wedges. Do not use a serrated knife or it will leave track marks.
Make sure to use a sharp knife or you will end up with mangled wedges.

SINGAPORE SLING SLUSH

(RECIPE POSTED BY MANON VEILLEUX)

1/2 cup white sugar
4 cups water
1/2 cup grenadine syrup
1/2 cup cherry juice
1/2 cup lemon juice
1/2 cup cherry brandy liqueur
2 cups gin
2 1/2 cups pineapple juice
1 (6 ounce) can frozen pink lemonade concentrate, thawed

2 (2 liter) bottles lemon-lime flavored carbonated beverage
46 maraschino cherries

1. Dissolve the sugar in the water in a gallon-sized, freezer-safe container. Stir in the grenadine, cherry juice, lemon juice, cherry brandy, gin, pineapple juice, and lemonade concentrate. Freeze for 24 hours, stirring at least twice during this time.
2. To serve, place 1/4 cup of the slush in a a glass, and top with lemon-lime soda. Garnish with a cherry to serve.

STRAWBERRY MARGARITA JELLO-O SHOOTERS

Yields 24-30 shooters

Strawberry Prep:
1.Cut the bottoms of the strawberry flat to get them to stand upright. When you do so, make sure that you do not cut off so much that there is a hole at the bottom.
2.Use a huller or apple corer to empty out the strawberry.
3.Once the strawberries have been emptied, use a towel to pat the outside of the strawberries dry.
4.Check each strawberry and make sure there is not a hole in the bottom before you start filling.

Margarita Mix:
1 box Strawberry Jell-O
8 ounces tequila
6 ounces triple sec
Salt for garnish

1.Boil one cup of hot water in a saucepan, then add in Jell-o powder and whisk until powder is completely dissolved, about 2 minutes. Set aside. Measure out 1/4 cup of cold water and set aside.
2.Combine tequila and triple sec, in cocktail shaker filled with ice. Add liquour mixture to cold water and stir to combine. Then add cold liquour mixture to hot Jell-o mixture and stir to combine.
3.Pour final Jell-o mix into strawberries and chill overnight. Dip your finger in water or use a moistened brush to wet the edge of the strawberries, dip and rotate the strawberries in salt to rim. Garnish with cut lime triangles to finish

NOTE:
-Use the real Jell-o mix and not a store brand, as the store brands tend not to set up as firmly.
-Choose the freshest strawberries you can find.
-These are best made the night before and served the next day.
-Fill your strawberries as high as possible, as the Jell-O will sink a bit in the middle

SUPREME CHRISTMAS EGGNOG

(RECIPE POSTED BY CAROLE WESTLAKE) 

Great centrepiece for a crowd

In a large punch bowl combine the following:

12 Egg yolks
1 c sugar

Beat together and slowly add:
13 oz brandy
26 oz Barardi white rum or rye
2 c light cream

Blend well and chill for at least one hour or overnight then add:
12 egg whites beaten till stiff
3 c whipping cream beaten

Sprinkle with grated nutmeg
Enjoy!

HOT BUTTERED RUM

Here's a good one for the cold weather and holidays

1 lbs. (2 cups) unsalted butter
1 lbs. (2 1/4 cups) brown sugar
1 tsp cinnamon
1/2 tsp grated nutmeg
Pinch ground cloves
Pinch salt
2 oz cream or 1/2 & 1/2 (1/4 cup)

Bottle dark rum
Boiling water

Melt butter in saucepan with brown sugar, cinnamon, nutmeg, clovers and salt. Stir on low heat till smooth. Then add cream and turn off heat.
Store in fridge.
Use 1 Tbsp of the butter mixture into mugs with 1 1/2 oz. rum..
You can top with boiling water, stir well with cinnamon stick, and serve immediately.

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

MY MANHATTAN

(RECIPE POSTED BY THEODORE ALTON MCELROY)

This will certainly warm your innards on a cold evening and is nice in front of a fire place to share with that special someone.

Jack Daniel Bourbon
Sweet Vermouth
Angostura Bitters
Cherry juice
Cherries

In a stainless steel cocktail shaker add about 3/4 full with ice from the ice maker.
1. Pour in 3 jiggers of good bourbon (Jack Daniels Black Label)
2. Pour in 1/2 jigger of Sweet Vermouth
3. Squirt several times with some Angostura Bitters
4. From the cocktail cherry jar, pour in about a Table spoon of cherry juice.
5. Cover the shaker and shake vigorously until the shaker begins to really feel chilly.
6. Strain into a large Martini glass
7. Garnish with a couple of sweet cocktail cherries on a tooth pick.

GREAT JELL-O SHOOTERS

1 (3 oz.) box Jell-O (any flavor)
1 cup boiling water
1 cup liquor of choice

Dissolve Jello in boiling water. Add liquor in place of cold water. Pour into small plastic cups.
Place in refrigerator until set.
NOTE: you can add whipped cream to the top of your jello shooters after the jello got hard.

Lime Jell-O:
Absolut Citron – Crisp and lively citrus flavor.
Tequila – Plain tequila and lime is the quick and dirty way to make a “margarita” shot.

Cherry Jell-O:
Amaretto – An excellent combination, tastes like the syrup from a jar of maraschino cherries.
Can be overly sweet if you add too much.
Peach schnapps – Mild but flavorful, tastes like candy.
Crème de cacao – This creates a chocolate/cherry flavor with more complexity than average. Too much of the liqueur tastes bitter.
Rum - with 1 cup boiling Coca Cola + 3/4 cup rum + 1/4 cup cold Coca Cola. YUMMY!!!
Vodka – very popular, mild but flavorful

Orange Jell-O:
Peach Schnapps – Use for a Fuzzy Navel effect. Sweet and mellow flavor.
Tequila – Tangy and spicy, the orange really smooths out the tequila.
Captain Morgan’s - Sweet and spicy, would be good for the holidays.
Amaretto – Tastes like a creamsicle or Orange Julius.
Malibu – Very smooth, pleasant coconut aftertaste.
Southern Comfort – Sweet with a bit more alcoholic bite and edge than schnapps.

Lemon Jell-O:
Absolut Citron – Tart and clean, like a lemondrop but not as sweet.
Gin (can use boiling 7-Up in place of water) - very popular, mild but flavorful
Rum - very popular, mild but flavorful

Watermelon Jell-O:
Sour Apple Schnapps – Fantastic flavor, tastes exactly like a Jolly Rancher candy.
Tequila – Complex, tangy flavor, has a bite to it.
Midori – Sweet, more of a generic melon flavor.
Lemon Vodka - Crisp and lively citrus flavor.

Strawberry Jell-O:
Peach Schnapps – Sweet and candylike.
White rum or vodka – The quick and dirty strawberry daiquiri.
Tequila – Peppery, tangy, not overly sweet. (you can add a strawberry slice in the mixture)
Sour Apple Schnapps – The schnapps enhances the berry flavor for a sweet/tart effect.
Midori – Fruity, tastes a bit like bubblegum.

Peach Jell-O:
Malibu – Very smooth, alcohol flavor almost unnoticeable.
Captain Morgan’s – Tastes like peach pie, a little spicy.
Southern Comfort – Sweet, with a mild bourbon flavor.
Peach Schnapps – Very, very sweet and very peachy.
Sour Apple Schnapps – Tastes like Sweetarts.

Raspberry Jell-O:
Peach Schnapps – Fruity, sweet, tastes like red Twizzlers.
Pineapple Jell-O:
Malibu Rum – Tastes like Pina Colada

CANDY CANES SHOOTERS (very festive around Christmas time)

1 (3oz) package of red jello
1 cup boiling water
1 cup peppermint schnapps
crush a peppermint and add some crumbs. Very festive and Yummmie

GUMMY BEARS SHOOTERS

1 (3oz) package jello (any flavor works)
1 cup vodka
1 cup boiling water
1 pack of gummy bears
Once the liquid mixture is poured into small cups, drop a gummy bear into each cups (the
colored worm gives it a nice effect)

SO THERE YOU GO :)) THOSE ARE GREAT. :)) CHEERS :)).... AND ENJOY THE DIFFERENT FLAVORS!!! :))

POLAR BEAR SHOOTERS

Yummy!!! :))

8 oz. creme de cacao
8 oz. peppermint schnapps

Mix and serve in shooters glass.

YUMMY HOT CHOCOLATE

Make a regular hot chocolate
Add:
1 oz. Creme de Mint
1 oz. Kahlua

Mix and enjoy!!! Yummy!!! :))

BAILEY'S IRISH CREAM

 (RECIPE POSTED BY SAM ROTHRAUFF)

3 large eggs
1 can of condensed milk (sweetened) Eagle Brand
6 drops of coconut extract
1 1/4 cup(or 10 oz) half & half
2 Tbsp. Nestle's Quick
1 cup Seagram's V.O or other bourbon

Blend all ingredients and serve with or without ice.
SERVINGS: 1 quart

SLUSH

(recipe from mom)

7 cups water
1/2 cup white sugar
1 can (12 oz.) concentrate frozen orange juice
1 can (12 oz.) frozen lemonade
26 oz. bottle Lemon Gin

Boil to dissolve water and sugar. Add juice, lemonade and Gin. Mix and freeze into glass jar.
To serve, filled glass with 3/4 slush and 1/4 Ginger Ale or 7-up.

PUDDING SHOOTERS

(shooters enjoyed at my friend Francine's wedding)

1 pkg instant chocolate pudding
1 cup milk
3 oz. Vanilla Vodka
3 oz. Bailey
1 cup Cool Whip

Mix pudding with milk for a couple minutes with an electric mixer, then add alcohol, mix well. Mix in Cool Whip.
Put into little individual serving shooter cups with lids. Keep in the freezer.

MY FAVOURITE SUMMER SLUSH

This is by far the best adult slushie recipe I have ever tasted. I always make a huge batch and keep it in my freezer.

26 oz Malibu Coconut Rum
1 can of frozen orange juice concentrate
1 can of frozen lemonade concentrate (regular not pink)
1 can of pineapple juice ( I think they are 24 ounces or so?)
24 ounces of water
1/2 mickey of peach schnapps ( about a cup and a half)

Mix everything together, and freeze. I usually divide it into a few large freezer bags, this way I can squish it around every few hours while it is freezing. It will freeze into a nice slush consistency and to serve it, you scoop out some into a tall glass ( about 2/3 full) and top it off with 7-up.