Creamy Turkey Rice Soup Recipe

1 small onion, diced
1/2 cup butter
1/2 cup flour
4 cups chicken broth
2 cups cooked rice
1 cup cooked turkey (or chicken), diced
1/2 tsp salt
1 cup half and half

Put the onion and butter in a pot over medium-low heat and stir until onion softens, then sprinkle in flour, stirring until flour turns golden yellow in color.

Continue stirring and slowly add in the chicken broth, cooking until broth thickens.

Add the remaining ingredients, remove from heat, stir, cover the pot and let sit for 5 minutes, then serve.

Will serve 2 to 4.

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.

Make Homemade Kahlua In Your Kitchen

1 bottle (750 ml) vodka
1 1/4 cups rum
1 1/2 cups sugar
3/4 lb whole coffee beans
1 vanilla bean

Put all ingredients in a large glass bottle (save one of those double size wine bottles with the twist off cap.)
Put a piece of food wrap plastic over the lip of the bottle, screw on the cap over the plastic until sealed tightly.  Shake gently to combine ingredients.  Don't over shake!
Put a label on the bottle and date it. 
Put the bottle in a dark, cool place and leave for at least 3 weeks.
Give the bottle a gentle shake a few times each week.
After the 3 weeks, open the bottle, discard the plastic wrap, and pour through a fine metal sieve lined with cheesecloth into a glass bowl to strain out stuff.
Pour finished product into clean glass bottles, seal well, and store in dark, cool place.
If you don't have a big glass wine bottle, choose any good glass containers with an airtight lid, even a couple canning jars.
Keep in a dark, cool place.
You'll end up with a little over a quart of Kahlua.

Egg Nog And Cranberry Punch

1 gallon egg nog
1 can (15 oz) whole cranberry sauce
1 bottle (750 ml) sparkling apple cider
3/4 cup spiced rum

Prepare the ice cubes:  Pour 2 cups egg nog and whole can of cranberry sauce into blender and puree until creamy and smooth.
Pour into ice cube trays and freeze at least 8 hours or overnight.
Prepare the punch just before serving:  In bowl you're using to serve, pour the remaining egg nog, pour in the sparkling apple cider, stir in the rum, dump in all the ice cubes you made, stir, and serve immediately, making sure you have an ice cube or two in each glass.
Makes about 18 small servings of punch.

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.