RICH COFFEE COOLER

3 and 1/2 C. strong regular or decaffeinated coffee
1/4 C. packed brown sugar
1 C. French vanilla ice cream
ice to fill
4 long cinnamon sticks for garnish nutmeg for garnish

In a blender, combine coffee, brown sugar, ice cream and ice. Process to desired consistency.
Pour into 4 serving glasses. Add a cinnamon stick to each glass and dust with a bit of nutmeg.
Serves 4.
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TROPICAL BANANA BLAST SMOOTHIE

2 ripe bananas, peeled, quartered and frozen
One 8-oz can crushed pineapple
2 cups milk (your choice of variety)
1 tsp. vanilla extract
1 cup fresh or frozen strawberries

Combine all ingredients in a food processor and blend until smooth.
Yield: 2 servings
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PEACH COBBLER SMOOTHIES

1 cup low-fat peach yogurt
1/2 cup low-fat evaporated milk
1 cup frozen unsweetened chopped or sliced peaches
1/2 cup peach sorbet
1/4 teaspoon ground cinnamon

Combine the yogurt and evaporated milk in a blender. Add all remaining ingredients. Blend until smooth.
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FESTIVE CHRISTMAS PUNCH

2 pkg. watermelon Koolaid
2 cups sugar
2 lg. cans chilled pineapple juice (46 oz. size)
2 (two-liter) bottles of ginger ale
1 jar maraschino cherries with juice

Mix all together. Chill and serve.
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QUICK APPLE PUNCH

2 qt. chilled apple cider
2 cups cranberry juice
2 Tbsp. lemon juice
4 cups Ginger Ale lots of crushed ice

In a large bowl or pitcher, combine the apple cider, cranberry juice, and lemon juice. Slowly add the Ginger Ale. Pour over glasses full of crushed ice.
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WASSAIL

2 qt. sweet apple cider
2 cups orange juice
2 ( 46 oz. ) cans pineapple juice
1 cup lemon juice
1/2 cup sugar
1 stick of cinnamon
1 tsp. whole cloves

Mix all together and heat. Serve in warm mugs.  I put everything into a large crockpot and heat.
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PARTY PUNCH
-My original recipe

2 pkg. lemonade flavored Koolaid
2 pkg. fruit punch flavored Koolaid
2 and 1/2 cups sugar
5 quarts of water
1 ( 46 oz. ) can pineapple juice
1 ( 2 liter ) Ginger Ale or Sprite

Combine all Koolaid, sugar and water. Mix well. Add pineapple juice. Pour into unbreakable container and freeze until slushy.
Carefully pour into your punch bowl. Slowly add the Ginger Ale. Stir lightly.
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MELON BLACKBERRY SMOOTHIE

1 banana, chopped
1/2 honeydew melon, cubed
1/2 cup frozen blackberries
3 tablespoons wheat germ
3/4 cup almond milk
6 ice cubes

Place the banana, honeydew melon, blackberries, wheat germ, and almond milk into a blender. Cover, and puree until smooth. Divide ice cubes into two tall glasses, and pour the smoothie over the ice.
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ICED TEA PUNCH

20 tea bags (regular size)
20 cups water
6 cups sugar

Make tea in regular manner. Add the 6 cups of sugar while tea is hot.
When cool, add:

1 large can unsweetened pineapple juice
1 large can frozen orange juice (16 oz.)
1 cup fresh lemon juice
2 qt. ginger ale

Mix well and put in tightly closed bottles or plastic cartons in refrigerator.
Will keep several weeks if tightly closed. Serves 30-40
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COFFEE MIX

2 c. non-dairy coffee creamer
1 and 1/2 c. hot cocoa mix (dry)
1 and 1/2 c. instant coffee
1 and 1/2 c sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Combine all ingredients. Store in an airtight container.
For one cup: Stir 2 tablespoons plus 1 teaspoon of mix into 8 oz. hot water.
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RUSSIAN TEA

1 and 1/2 cups sugar
Rind of 1 orange
5 cups water
8 whole cloves
juice of 1 lemon
juice of 4 oranges
1 and 1/2 tablespoons tea
8 cups boiling water

Boil together for 5 minutes sugar, one orange rind, and water. Strain and cool. Place the tea leaves in an enamel or ceramic tea pot and pour over them the 8 cups of freshly boiling water.
Steep for 3 minutes. Strain.
Combine the tea, syrup and fruit juices. Keep hot until ready to serve. Do not boil the tea leaves.
Serves 25.
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PINEAPPLE ORANGE WAVE SHAKE

1 medium banana
1 (8 ounce) can crushed pineapple in juice, undrained
1 (8 ounce) carton vanilla yogurt
1 cup orange juice
4 orange wedges

Remove peel from banana and cut into chunks. Wrap chunks in plastic wrap and freeze banana for at least 2 hours.
Add pineapple, frozen banana chunks, yogurt, and orange juice to a blender. Cover and blend on high speed about 1 minute or until smooth. Pour into 4 glasses and decorate with orange wedges.
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