Ingredients

8 Orange Spice tea bags

2 C water

2 C sugar

2 large cans pineapple

1-1/2 C lemon juice

3 C orange juice

1 stick cinnamon

1 tsp whole cloves - tied in cheesecloth

Pour 2 qt. boiling water over 8 teabags. Brew 5 minutes, remove tea bags, set aside. Boil 2 C each water and sugar together 10 minutes to make syrup. Add remaining ingredients. Bring to boil. Simmer 20 minutes. Remove cloves and cinnamon. Serve hot. If you are cold, tea will warm you. If you are heated, tea will cool you. If you are depressed, tea will cheer you. If you are excited, tea will calm you.

Ingredients

8 C apple cider or apple juice

4 Tbl packed brown sugar

6 whole cloves

1 tsp whole allspice

Cinnamon sticks (optional)

In a large saucepan combine apple cider or juice and brown sugar. For the spice bag, cut a double thickness of 100 percent cotton cheesecloth into a 6- or 8-inch square. Place cloves and whole allspice in the center. Bring up corners; tie with a clean string. Add to cider mixture. Bring mixture to boiling; reduce heat. Cover and simmer for at least 10 minutes. Discard spice bag. To serve, pour Mulled Cider into a large heatproof punch bowl or mugs. If desired, garnish each serving with a cinnamon stick. Makes 8 (8-ounce) servings.

Ingredients

1/4 C half and half or evaporated skim milk

2/3 C vanilla baking pieces

1 3-inch cinnamon stick

1/8 tsp ground nutmeg

2-3/4 C half-and-half or evaporated skim milk

1 tsp vanilla extract

1/4 tsp almond extract

In a medium saucepan, cook the 1/4 cup half-and-half, the vanilla pieces, cinnamon stick, and nutmeg till vanilla pieces are melted. Remove cinnamon stick; discard. Add the 2-3/4 cups half-and-half; heat through. Stir in vanilla and almond extracts. Makes five 6-ounce servings.

Ingredients

2/3 C Chocolate Syrup, chilled

2 C cold coffee

2 C vanilla ice cream

Whipped cream (optional)

Ground cinnamon (optional)

In blender container, place syrup and coffee; cover and blend on high speed. Add ice cream; cover and blend until smooth. Serve immediately over ice; top with whipped cream and ground cinnamon, if desired. About six 6-ounce servings.

Ingredients

3/4 C Cold milk

3 Tbl Frozen strawberries w/syrup -- thawed

2 Tbl Hershey's Syrup

2 Tbl Vanilla ice cream; plus 1 Scoop vanilla ice cream

2 Tbl Club soda

Crushed ice

Into blender container, place milk, strawberries, syrup and 2 tablespoons ice cream. Cover; blend on medium speed until smooth. Pour into tall glass filled with ice. Add club soda; stir. Top with scoop of ice cream; garnish with additional fruit, if desired. Serves One. Serve immediately.

Ingredients

1 container (32 oz) Fat Free vanilla low-fat yogurt (about 3 C)

2 pkg (10 oz each) frozen sweetened strawberries or raspberries, partially thawed

2 medium bananas, sliced (2 cups)

Place all ingredients in blender container. Cover and blend about 30 seconds or until smooth. Serves 4

Ingredients

1 C of sugar

2 pkgs of Kool-Aid (any flavor)

2 qts cold gingerale

1 lg can sweetened pineapple juice

Mix sugar and kool-Aid with small amount of water add pineapple juice, finish filling with gallon jug almost full with water. Add gingerale