BEVIES

Frozen Peach Margaritas

Ingredients • 2 cups frozen peaches • 1 1/2 cups orange juice • 1 cup ice • 2 ounces tequila • 2 tablespoons honey • juice of 1 lime • coarse salt and fresh limes for garnish Instructions Add frozen peaches, orange juice, ice, tequila, honey and lime juice to a blender. Blend until smooth. Run a lime slice around the rim of each glass and dip in coarse salt. Garnish with a fresh lime slice and serve immediately.

Holiday Party Punch

Christmas Eve Creamy Crockpot Hot Chocolate

Shared on Facebook by Janna Shook

"Russian" Tea

Coffee Creamers

Homemade Coffee Creamer 23 Flavors For each flavor of creamer, you start off with the same basic ‘base’ recipe.... 14 oz sweetened condensed milk 1 3/4 cup milk or cream Mix the ingredients together well. Add them to a mason jar and shake to thoroughly mix the contents. POSSIBLE FLAVOR COMBINATIONS French Vanilla Creamer 2 teaspoons vanilla extract Vanilla Bean Coffee Creamer 2 teaspoons vanilla bean paste Chocolate 2-3 tablespoons chocolate syrup Chocolate Almond 1 tablespoon cocoa powder 1 teaspoon almond extract Strudel 1 tablespoon cinnamon 1 teaspoon vanilla extract 1 teaspoon almond extract Vanilla Caramel 2 tablespoons caramel ice cream topping 2 teaspoons vanilla extract Chocolate Raspberry 2 teaspoons cocoa powder 2 tablespoons raspberry syrup Irish Cream 2 tablespoons chocolate syrup 1 teaspoon instant coffee 1-2 teaspoons vanilla extract 1 teaspoon almond extract Coconut 2 teaspoons coconut extract Chocolate / Caramel / Coconut 2 teaspoons coconut extract 2 tablespoons chocolate syrup 2 tablespoons caramel ice cream topping Peppermint Patty 2 tablespoons chocolate syrup 1 teaspoon peppermint extract Cinnamon Vanilla 2 teaspoons cinnamon 2 teaspoons vanilla extract Pumpkin Spice 3 tablespoons pureed pumpkin 1 teaspoon pumpkin pie spice 4 tablespoons maple syrup 1 teaspoon vanilla extract Honey Vanilla 1/4 cup honey 2 teaspoons vanilla extract Almond Joy 1-2 teaspoons coconut extract 1 teaspoon almond extract 2 tablespoons chocolate syrup Sweet Cream Use 1 3/4 cups of heavy cream instead of the milk in the base recipe 2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped 1 teaspoon almond extract Chocolate Orange 2 tablespoons chocolate syrup 1-2 teaspoons orange extract Hazelnut 2 teaspoons hazelnut extract Chocolate Hazelnut 2 tablespoons chocolate syrup 2 teaspoons hazelnut extract Cinnamon Cake 2 teaspoons cinnamon 2 teaspoons vanilla extract Salted Caramel 2-3 tablespoons caramel ice cream topping 1/2 teaspoon salt Eggnog replace milk in base recipe with equal amount of heavy cream 1 teaspoons vanilla extract 2 teaspoons rum extract 1 teaspoon ground nutmeg Toasted Almond 2 teaspoons almond extract Directions & Tips: In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. Then, add the rest of the milk/cream along with the sweetened condensed milk. If you want really creamy creamer, use heavy cream instead of milk in your base recipe.

"Snapple" Iced Tea (Lemon Flavor)

While a 16-ounce bottle of Snapple tea costs around $1.00, this top secret clone cost about 15 cents -- for the same amount. 2 quarts (8 cups) water 3 Lipton tea bags (orange pekoe and pekoe cut black tea blend) 3/4 cup granulated sugar 1/3 cup plus 2 tablespoons lemon juice 1. Boil the water in a large saucepan over high heat. 2. When the water comes to a rapid boil, turn off the heat, put the tea bags into the water, and cover. 3. After the tea has steeped about 1 hour, pour the sugar into a 2-quart pitcher, then add the tea. The tea should still be warm, so the sugar will dissolve easily. 4. Add the lemon juice. Chill. (http://www.topsecretrecipes.com) Makes 2 quarts.

Pineapple Lemonade

Ingredients: 1 Cup Countrytime Lemonade Mix 3 Cups Cold water 1 Can of chilled pineapple juice ( 46 oz) 2 Cans of Sprite Mix all ingredients and add in lemon slices ( if you wish) and ice.

Hot Cocoa Mix

INGREDIENTS 2 cups Confectioners Sugar 1 cup Unsweetened Cocoa Powder 2 cups Powdered Milk Or Instant Nonfat Dry Milk INSTRUCTIONS In a large bowl, sift the confectioner’s sugar, then the unsweetened cocoa, to get rid of any lumps. Stir in the powdered milk, and whisk well until everything is combined. Add mini marshmallows to the container, if desired. This can be kept in the pantry for 6 months. When you want to make hot cocoa, combine equal parts hot cocoa mix and hot water. I like to put the hot cocoa mix in the cup and add the hot liquid on top, and stir, in order to not get any lumps. Enjoy! Note: As a guideline, ½ cup of cocoa mix and ½ cup hot water is the right amount for me to enjoy in one serving.

Strawberry Lemonade Moonshine

Ingredients 4 cup · Fresh lemon juice 12 cup · Water 4 cup · Sugar 1 pints · Strawberry purée 5 cup · Everclear (I use 190 proof ) Directions 1 Low heat mix water and sugar till dissolved 2 Cool to room temp 3 Add lemon juice and strawberry puree 4 Add Everclear 5 Stir well 6 Strain out pulp 7 Jar it , and let it sit for a few weeks in the fridge 8 The longer it sits the better it gets 9 It yields 6 quarts plus a half pint , I always do a half pint to taste so you don’t have to open a quart jar if its not ready 10 You can use 3-5 cups of Everclear , up to you and alcohol content you want

Homemade Wendy’s Frosty

Ingredients: 1 can sweetened condensed milk 1 8 oz. tub Cool Whip 1/2 gallon chocolate milk Directions: Mix all the ingredients FIRST, then pour it into the ice cream maker. Mix for 20 to 30 minutes until it reaches frozen perfection, pour in a big glass,

Supposedly Miracle Drink

Natural Remedies In this article we present you with a 100% natural drink that can eliminate fats, chemicals and toxins from your arteries. This drink can prevent various cardiovascular diseases, flu and colds. It can reduce the negative effects of the free radicals and it will clean your liver. THIS IS THE RECIPE AND HOW TO PREPARE IT: Ingredients 8 garlic cloves 4l. of water 8 lemons 4-5cm. piece of ginger Preparation: Wash and chop the ginger and the garlic. Also wash and chop the lemons, the peel included, and mix all these ingredients in a blender. Put the water in a pan and add the blended mixture and boil it on medium heat. Leave it to cool down and strain it. Put the juice in a glass jar or bottles. Drink 1 glass, 2 times a day, few hours before eating. Very soon you will feel the improvements!

Dandelion Wine

What You'll Need 2 quarts dandelion flowers 1 gallon (3.78 liters) filtered water 3 lemons, juice and zest 3 oranges, juice and zest 1 1/2 pounds (680 grams) sugar 3/4 pound (340 grams) golden raisins (chopped) 1 teaspoon yeast nutrient, or 2 tablespoons cornmeal Optional: simple syrup How to Make It Snip off most of the calyxes (green parts) from the base of the flowers and all of the stems. It’s okay if a little of the green goes in, but too much will result in a bitter wine. Put the trimmed petals in a non-reactive vessel (no aluminum, copper, or iron). Bring the water to a boil and pour it over the flower petals. Let the mixture sit for 2 hours. Place a colander lined with cheesecloth or butter muslin over a large, non-reactive pot and strain the dandelions, pressing gently on the flowers to extract as much of the liquid as possible. Place the pot over high heat and bring the strained dandelion infusion to a boil. Stir in the citrus juices and sugar, mixing to dissolve the sugar. Add the lemon and orange zest and the chopped raisins. Remove from the heat and set aside to cool. When the mixture has cooled to room temperature, stir in the yeast nutrient or cornmeal. Cover and leave at room temperature for 10 to 14 days, stirring 3 times each day. Strain into a sanitized one-gallon jug and seal with either a fermentation lock (available from online homebrewing and winemaking supplies) or a balloon with a single pinprick in it. The pinprick allows gasses to escape during active fermentation, but the balloon still keeps detrimental bacteria out. After 3 weeks, siphon or carefully pour the liquid into another sanitized jug, leaving behind any yeasty sediment. If there are more than 2 inches between the top of the wine and the rim of the bottle, top off with a simple syrup of equal parts sugar and water. When the wine is clear rather than cloudy, wait 30 more days and then siphon or carefully pour it into another jug, leaving behind any yeasty sediment on the bottom. Refit with an airlock or pricked balloon. Repeat this procedure every 3 months for 9 months until almost no sediment is forming on the bottom of the jug anymore. Funnel into sanitized bottles. Cork the bottles (you might want to get a hand-corker from a winemaking supply company. They are cheap and do a much better job of securely corking the bottles). Age for another year before drinking. Dandelion wine is worth the wait!