Ghoul Punch

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

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.

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).


Aspen Handcrafted Glass Punch Bowl Set – 8 Pieces

Mulled Wine with Cranberries

1 1/2 cups cranberry juice cocktail
1/2 cup sugar
2 cinnamon sticks
2 pieces star anise
3 cups dry red wine (such as Merlot or Cabernet Sauvignon)
1/2 cup fresh cranberries

In a large saucepan, combine the cranberry juice cocktail, sugar, cinnamon sticks, and star anise. Simmer for 15 minutes.

Stir in the wine and cranberries and bring back to a simmer. Serve warm.

Serves 4


Anchor Hocking Café Glass Coffee Mugs, 16 oz (Set of 6)

Autumn Gold Punch

2 (12 oz.) apricot nectar
1 1/2 cups orange juice
3/4 cup lemon juice
1 1/2 qt. sweet cider (apple cider)
20 maraschino cherries (optional)

In large pitcher, combine first 4 ingredients. Refrigerate at least 2 hours. Serve in punch cups. Garnish each with maraschino cherry, if desired.


Glass Punch Bowl 27 Piece Set Large & Small Bowl, Juice Cups, Hooks and Ladle

Zen-gria

1 1/2 cups white wine (recommended: Pinot Grigio)
2 bags green tea with honey (recommended: Lipton)
1 cup frozen dark sweet cherries
1 can (10.4 ounces) mandarin oranges in juice (recommended: Golden Star)
1 cup lychees and 1/2 cup juice reserved (recommended: Golden Star)
1/2 bottle (750 ml) plum wine, chilled

In a small saucepan, over high heat, bring white wine to a simmer. Reduce heat to low and add tea bags. Steep for 5 minutes. Remove from heat and cool completely.

Combine frozen cherries, cooled green tea white wine, mandarin oranges with juice, and lychees with reserved juice in a large pitcher.

Top with plum wine. Serve chilled in wine glasses.

Yield: 4 servings


JoyJolt Spirits Stemless Wine Glasses 15 Ounce, Set of 4 Great For White Or Red Wine

Godiva Frozen Hot Chocolate

4 cups whole milk
12 tablespoons Godiva Classic Milk Chocolate Cocoa *
2 cups heavy whipping cream
2 teaspoons vanilla extract
2 tablespoons granulated sugar
2 tablespoons milk chocolate shavings
* You can also use Dark Chocolate Truffle Cocoa or Chocolate Mocha Cocoa.

Warm the milk in a small pot over a medium flame. Stir in the cocoa and whisk constantly. Do not boil.

Remove from the stove and cover with foil. Let cool for 15 minutes.

Pour the hot cocoa mixture in to ice cube trays or a metal bowl. Freeze. Remove the chocolaty mixture from the freezer and allow to soften for approximately 20 minutes. Drop the slushy cubes or chunks into a blender. Pulse intermittently until smooth and slightly icy. You may have to add a little fresh milk to help with the process.

Immediately pour into a large glass bowl. Top with fresh whipped cream and milk chocolate shavings. Sink a straw in for everyone at your table. Sip and enjoy!


Large Clear Glass Wavy Serving/Mixing Bowl, 63.5 oz