Healthy Holiday Orange Cranberry Punch Recipe

4 cups orange juice
2 cups cranberry juice
4 cups club soda (or any good sparkling water)
1 orange, sliced into thin circles
1 lime, sliced into thin circles

In large punch bowl, stir together both juices, then add the club soda just before serving and top with the orange and lime slices. Serve ladled into cups filled with ice cubes. May garnish with more slices of fruit if desired.

Will make 18 to 20 small servings.

Southern Clasic Sweet Tea Recipe

12 Luzianne tea bags
4 cups water, boiled and still hot
1/4 tsp baking soda
1 1/2 cups granulated sugar
12 cups water, cold

Put tea bags in large (1 gallon) heat-resistant container (pitcher, bowl, jar, pot).

Pour the hot water over, add the baking soda, and gently stir.

Cover loosely with a clean towel and steep for 10 to 15 minutes, no longer or the tea will get bitter.
Remove the tea bags.

Add the sugar and stir until the sugar is dissolved, THEN add the cold water and stir again.

Put in refrigerator and let chill completely before serving over ice in tall glasses.

This recipe makes 1 gallon of sweet tea.

Pineapple Jicama Slushie Recipe

1 can pineapple chunks in natural juices (do not drain!)
1/2 cup jicama, peeled and diced
2 cups fresh orange juice
4 ice cubes

Put pineapple with juice, jicama, orange juice, and ice in a blender and puree until smooth.

Pour into glasses and serve immediately.

Will serve 2 to 3.

Cantaloupe Orange Slushie Recipe

1 medium size ripe cantaloupe
2 1/2 cups real orange juice
4 ice cubes
sugar or honey to taste

Clean and dice the cantaloupe, and put in blender with orange juice and ice cubes.

Blend until smooth and frothy. Taste and add sugar if desired.

Pour into glasses and serve immediately.

Will serve 2 to 3.

Down South Mississippi Mudslides

2 pints (about 4 cups) chocolate ice cream
1 cup milk
1/2 cup bourbon, or Kahlua, or Bailey’s Irish Cream
optional garnishes: whipped cream, chocolate syrup, chopped toasted pecans, chocolate shavings, sprinkles, little marshmallows

Put the chocolate ice cream, milk, and alcohol in a blender; pulse a few times until blended and smooth.
Pour into milkshake style glasses.
Garnish as desired.
Serve cold with straws and long spoons.
Will make 4 drinks.

Apple And Citrus Spirited Wassail

1 gallon good apple cider
6 cinnamon sticks
1 lemon, washed and cut into wedges
1 orange, washed and cut into wedges
1 Tbsp whole cloves
1 Tbsp allspice
1 gallon white wine, room temperature
2 cups rum, room temperature

For garnish:
1 lemon, washed and sliced into thin circles, seeds removed
1 orange, washed and sliced into thin circles, seeds removed
cinnamon sticks

Put apple cider, cinnamon sticks, lemon wedges, orange wedges, whole cloves, and allspice into a large (non reactive) pot.
Put over low heat, stir, and simmer slowly for 1 hour, stirring occasionally.
Pour the liquid through a fine mesh sieve to strain, then pour back into pot.
Add the wine, rum, and the slices of lemon and orange, stir and serve.
If the wassail cooled down too much when you added the spirits and fruit, you can warm it up on low just until heated again.
Serve warm or hot in large mugs, making sure to get a slice or two of citrus in each serving. Add a cinnamon stick to each mug if desired for a 'swizzle stick.'
Makes about 2 gallons of wassail or about twenty 12-oz servings.