Compiled by: Theresa G. Howard Family & Consumer …

Compiled by:

Theresa G. Howard

Family & Consumer Sciences Agent Harlan County

DRINKS

"Frozen" Inspired Snowball Punch

1/3 cup blue Hawaiian punch (or other blue- nted beverage) 1/3 cup lemon-lime soda (clear) 1 scoop vanilla ice cream Edible pearls

Pour punch and soda into clear (8 oz.) punch cups. Add a scoop of vanilla ice cream. The punch will begin to foam. Top with edible pearls and/or sprinkles. (Makes one serving)

To make a punch bowl full: 1--large can blue Hawaiian punch 1--2 liter lemon-lime soda 1/2 gallon vanilla ice cream

The Best Punch Ever

1 can frozen lemonade concentrate 1 can frozen orange concentrate 1/4--1/2 cup sugar (first add 1/4 cup then add more if needed) 4 cups cold water 2 cups lemon-lime soda 1/2 cup cranberry juice Ice Orange and lemons (garnish)

Place all ingredients except the garnish in a large pitcher--mix well. Sweeten to taste. Garnish and serve.

Lemon lime splash punch Lemon lime soda 1 gal. vanilla ice cream Green sparkling sugar

Grinch Punch

Pour sparkling sugar on small plate. Wet rim of glass and place in sugar and rotate to create rim. Fill glass with 3 parts punch and 1 part soda. Add a half scoop of ice cream and s r with straw.

1 pkg. (6 oz.) cherry gela n 3/4 cup sugar 2 cups boiling water 1 can (46 oz.) pineapple juice 6 cups cold water 2 liters ginger ale, chilled

Icy Holiday Punch

In a 4 ?qt. freezer-proof container, dissolve gela n and sugar in boiling water. S r in pineapple juice and cold water. Cover and freeze overnight. Remove from the freezer 2 hours before serving. Place in a punch bowl; s r in ginger ale just before serving. Yield: 32--36 servings

Green Punch

2 liters ginger ale 1 can (46 oz.) pineapple juice 2 quarts lime sherbet 2 drops green food coloring (op onal)

Pour pineapple juice in a large punch bowl., then add lime sherbet. Pour ginger ale on top of the sherbet. Add food coloring.

Holiday Punch

1 can pineapple juice 2 packs lemon lime powered drink mix 2 cups sugar 2 quarts water Ginger ale

Mix everything except ginger ale together in a bowl and then transfer to gallon size zip-lock bags. Place bags in freezer un l frozen. Remove punch from freezer and chop up. Add ginger ale un l it is a slushee like consistency. Serve.

Iced Caramel Coffee Punch

4 cups brewed coffee 1/2 can sweetened condensed milk 3--4 tbsp. caramel syrup 1 tsp. vanilla extract Couple small scoops of ice cream Caramel drizzles on top

Brew or mix the coffee. S r in sweetened condensed milk. Place in refrigerator un l chilled. Once chilled s r in the caramel syrup and vanilla extract. Then add small scoops of ice cream and let sit. Serve into mugs or glasses and top with caramel drizzle.

Wassail

8 cups apple cider 2 cups orange juice 1/2 cup lemon juice 4 whole cinnamon s cks 12 whole cloves, or 1 tsp. ground ginger 1/4 tsp. ground nutmeg

Combine all ingredients in a large pan. Bring to a simmer over medium-low heat. Reduce heat and con nue simmering for 45 minutes. Ladle into cups or mugs and enjoy!

ENJOY!

Polar Express Hot Chocolate

1 can (14 oz.) sweetened condensed milk 2 cups semi-sweet chocolate chips 1 1/2 cups whipping cream 6 cups milk 2 tsp. vanilla Op onal: Whip cream and marshmallows to top it off

In a large, heavy bo om sauce pan combine sweetened condensed milk and chocolate chips over medium heat. S r constantly un l chocolate is completely melted and smooth. Add whipping cream, milk, and vanilla, whisking mixture together un l smooth and completely combined. Serve warm with whip cream or marshmallows. Tip: If you are making this for a party the mixture can be put in a large crockpot 3--4 hours before serving me, s rring every hour.

Slow Cooker Hot Cocoa

2/3 cup hot water 1/2 cup cocoa--natural unsweetened 1--14 oz. can sweetened condensed milk 1 1/2 cup heavy cream 6 cups whole milk 1/2 cup sugar 2 tsp. pure vanilla extract Dash of salt Marshmallows

In a small bowl, combine hot water and cocoa. S r un l smooth. Combine all ingredients in a slow cooker, including cocoa mixture, and whisk to combine. Heat on low for about 3 hours, s rring occasionally. S r in marshmallows and serve.

Peppermint Hot Chocolate Mix

11 cups powdered milk (25 oz. box) 1 cup confec oners' sugar 11 oz. powdered coffee creamer 2 lbs. powdered chocolate milk mix 4 tbsp. cocoa powder 1 box instant chocolate pudding mix 3 finely crushed candy canes

Crush candy canes in a bag or food processor. Mix ingredients together in a large bowl. Por on into containers for sharing or store in a n air ght container.

APPETIZERS

Cranberry Pecan and White Cheddar Cheese Ball

1/2 cup chopped pecans 1--8 oz. package cream cheese 8 oz. sharp white cheddar cheese, shredded 1/4 tsp. salt 1 tsp. Worcestershire sauce 1 1/2 cups dried cranberries Crackers

Preheat oven to 350. Line a small baking sheet with parchment paper. Spread the pecans in an even layer. Bake for about 5 minutes and then remove from the oven. In a large mixing bowl, beat together the cream cheese and the cheddar cheese. Add in the pecans, salt, and the Worcestershire sauce. Con nue mixing for another minute or two un l everything is well -combined. Remove the mixture from the bowl and form into a ball with your hands. Wrap the formed ball in plas c wrap and chill for about 30 minutes. Remove the chilled ball. Using small handfuls at a me place dried cranberries all over the cheese ball, pushing in lightly to secure them into place. Try to cover as much of the cheese ball as possible (except the bo om). Serve or cover and place back into the refrigerator un l serving. Serve with crackers.

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