Ultimate Berry Nut Smoothie

Ultimate Berry Nut Smoothie
Ultimate Berry Nut Smoothie

1/4 cup fresh blueberries
1/4 cup fresh raspberries
1/4 cup fresh blackberries
1/2 cup chopped pecans
1/2 cup pineapple juice
1 6 oz. carton vanilla yogurt
1/2 cup crushed ice

Combine all ingredients in blender. Blend until smooth.

Number of servings: 1 or 2

Fruit Smoothies

Basic Smoothie
a couple tablespoons of coconut cream
2 cups of ice cream
1 and 1/2 cups of ice
1 cup of milk
3/4 cup of pineapple juice

Additional Fruits
Your choice, single or combination of fruits, Bananas, Strawberries, Blackberries etc.

After you have selected the type of fruit you desire, add all the ingredients to the blender. Blend until smooth.

Ninja Professional Blender

Cookies and Cream Cake

3 eggs
1 1/2 teaspoons vanilla extract
1 cup milk
1/2 cup butter
1 1/2 cups granulated sugar
1 teaspoon salt
2 teaspoons baking powder
2 cups flour

2 cups frozen whipped topping
1 cup broken cookie pieces
whole cookies for garnish

Grease a 9X13 inch pan.

As listed, beat all ingredients together on medium speed, beating 1 minute after each addition.

Bake at 350 degrees for 40-45 minutes. Cool cake.

Prepare frosting by combining 1 cup broken cookie pieces and 2 cups frozen whipped topping that has been thawed. Spread the frosting onto cake. Line the edges of the cake’s top with whole cookies.

Hamilton Beach 6-Speed Classic Stand Mixer, Stainless Steel

Cherry Bourbon Limeade

1 1/2 cups freshly squeeze lime juice
1 cup simple syrup
4 cups ice water
2 cups fresh or frozen cherries, pitted and halved
1/3 cup sugar
2 cups bourbon

In a small bowl, toss cherries and sugar. Set aside to macerate at room temperature for 1 hour.

In a tall pitcher, stir lime juice, syrup, bourbon, and water. Add cherries with their juices and mix well. Serve immediately in tall glasses or champagne flutes.

Serves 6-8.

Paksh Novelty Italian Highball Glasses [Set of 6] Clear Heavy Base Tall Bar Glass – Drinking Glasses for Water, Juice, Beer, Wine, Whiskey, and Cocktails | 13 Ounces

Witches’ Brew

1 cup sugar
1 cup water
8 medium kiwifruit, peeled and quartered
1/2 cup fresh mint leaves
Green food coloring, optional
1 cup vodka, optional
1 liter ginger ale, chilled
Ice cubes

In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside to cool.

Place the kiwi, mint and sugar syrup in a blender; cover and process until blended. Tint green if desired. Pour into a large pitcher; stir in vodka if desired. Refrigerate until chilled.

Just before serving stir in ginger ale. Serve over ice.

Yield: 6 servings.

Ninja Professional Blender

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)