Ingredients:
2 ounces (1/2 cup) finely ground or grated white chocolate
1 cup milk (for best results, use 2% fat or higher)
1 tablespoon caramel syrup
Whipped cream, for garnish
Caramel sauce, for garnish
Instructions:
In a saucepan, combine white chocolate, milk, and caramel syrup, and bring to a boil, stirring occasionally. Boil 1 minute. Garnish with whipped cream and drizzle with caramel sauce. Serve immediately.
Ingredients:
1 can (14 ounces) sweetened condensed milk
1 carton (8 ounces) strawberry yogurt
2 tablespoons lemon juice
1 can (8 ounces) crushed pineapple, undrained
1 medium ripe banana, sliced
1 cup halved fresh strawberries
1 cup crushed ice
Instructions:
In batches, process the milk, yogurt, lemon juice and fruit in a blender or food processor until smooth. Add ice; cover and process until smooth. Pour into glasses; serve immediately. Yield: 5-6 servings.
Ingredients:
1.3 cup sugar
3 tbs unsweetened cocoa powder
pinch of salt
1 1/3 cups half & half
1 cup milk
1/8 tsp cinnamon
2 oz bittersweet or semisweet chocolate / chopped
1/2 tsp vanilla
marshmellows / optional
Instructions:
In medium size saucepan, combine 1/3 cup sugar, 3 tablespoons unsweetened cocoa powder and a pinch of salt. Whisk in ¼ cup water until blended. Stir over medium high heat until boiling; boil 2 minutes. Add 1 ¾ cups half and half, 1 cup milk, 1/8 teaspoon cinnamon and 2 ounces bittersweet or semisweet chocolate, chopped, stirring just until chocolate is melted and liquid is heated through; do not boil. Remove from heat; stir in ½ teaspoon vanilla extract; top with a marshmallow if desired. Serves 4.
Ingredients:
1 12-ounce package frozen unsweetened red raspberries, thawed
1 3-ounce package cream cheese, softened
¼ teaspoon almond extract
1 quart vanilla ice cream, softened
2 12-ounce cans or bottles cream soda
Fresh raspberries (optional)
Instructions:
In a blender combine the raspberries, cream cheese, almond extract, half the ice cream and ½ cup of the cream soda. Cover and blend until smooth. Divide blended mixture among 6 tall 16-ounce chilled glasses. Add a scoop of the remaining ice cream to each drink. Top each drink with remaining cream soda. Top shake with fresh raspberries. Serve immediately.
Ingredients:
1 46 ounce bottle apricot nectar
3 cups pineapple juice
1 12-ounce can frozen orange juice concentrate, thawed
1/3 cup frozen lemonade concentrate, thawed
1 2-liter bottle ginger ale, chilled
Apricot slices (optional)
Instructions:
In a 3-quart plastic freezer container combine apricot nectar, pineapple juice, orange juice concentrate, and lemonade concentrate. Seal and freeze at least 24 hours or up to 1 week. To serve, let frozen mixture stand at room temperature for 30 minutes. Scrape into a slush. For each serving, fill a glass two-thirds full with slush. Carefully add ginger ale, stirring gently to mix. Garnish with apricot slice. Serves 24.
Ingredients:
1 can (46 ounces) pineapple juice, chilled
3 cups lemon-lime soda, chilled
3 cups orange drink
2 liters ginger ale, chilled
½ gallon orange sherbet
Instructions:
In a punch bowl, combine the juice, soda and orange drink. Stir in ginger ale. Top with scoops or sherbet. Serve immediately.
Ingredients:
2 ½ cups orange juice
1 ½ cups tangerine juice
1 (25.4 ounce) bottle sparkling apple cider, chilled
¼ cup Grenadine
Instructions:
Combine juices and cider in large pitcher. Pour ¾ into each of 8 glasses. Slowly pour 1 ½ teaspoon grenadine down inside of each glass. Do not stir before serving.