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"gee Miss ----- you are squuushy, soft and warm, like my favorite blankie." ~ quote from a 5 year old


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Original Irish Cream

1 cup heavy cream
1 (14 ounce) can sweetened condensed milk
1 2/3 cups Irish whiskey
1 teaspoon instant coffee granules
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract


In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.

Minty Green Tea Lemonade

4 cups fresh cold water
4 green tea bags
2 1/2 cups water
1 (12-ounce) can frozen lemonade concentrate
1/2 cup loosely packed fresh mint leaves
Lemon wedges for garnish


In a medium saucepan bring 4 cups fresh cold water to a rapid boil; remove from heat and drop in the 4 green tea bags. Allow tea to steep for several minutes. Discard bags.
In a 2-quart pitcher, combine all ingredients; chill at least 2 hours. Strain, if desired.
Serve in ice-filled glasses. Garnish, if desired, with lemon wedges.

Ultimate Frozen Strawberry Margarita

6 fluid ounces tequila
2 fluid ounces triple sec
8 ounces frozen sliced strawberries in syrup
4 fluid ounces frozen limeade concentrate


Fill a blender with ice and crush. Pour in the tequila and triple sec.
Add the strawberries and limeade. Blend for 30 seconds or until smooth.
Serve in margarita glasses with the rims dipped in powdered sugar.

The Fabulous

1 cup ice cubes
1 1/4 fluid ounces raspberry vodka
2 fluid ounces lemon-lime soda
1 lime twist


Fill a rocks glass with ice, and pour in the vodka and lemon-lime soda.
Top with a lime twist and serve with a straw.

Watermelon Lemonade

1/2 cup white sugar
1/2 cup water
4 cups cubed watermelon
3 cups cold water
1/2 cup fresh lemon juice
6 cups ice cubes


Place the watermelon into a blender. Cover, and puree until smooth.
Strain through a fine mesh sieve.
Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat until sugar dissolves, about 5 minutes. Remove from heat. Stir in 3 cups of cold water and the lemon juice. Divide the ice into 12 glasses, and scoop 2 to 3 tablespoons of watermelon puree over the ice, then top with the lemonade. Gently stir before serving.

Cranberry Orange Punch Recipe

2 bottles (32 ounces each) cranberry juice, chilled
1 cup lemon juice
2/3 cup sugar
2 cans (12 ounces each) orange soda, chilled
Ice cubes
Whole cloves and orange wedges, optional


In a large punch bowl or several pitchers, combine the cranberry juice, lemon juice and sugar; stir until sugar is dissolved. Just before serving, add orange soda and ice. If desired, insert cloves into orange wedges for garnish. Yield: about 3-1/2 quarts.

Cranberry-Pineapple Cooler

1/2 cup sugar
1/2 cup water
2 cups cranberry juice, chilled
1 cup fresh orange juice, chilled (about 3 oranges)
1 cup unsweetened pineapple juice, chilled
3/4 cup fresh lemon juice, chilled (about 4 lemons)
1 2-liter bottle ginger ale, chilled
Cranberries and lemon slices (optional)


For syrup, in a small saucepan combine the sugar and water. Cook and stir over medium heat until sugar is dissolved. Transfer to a small bowl or 1 cup glass measure. Cover and chill for 1 hour.

In a large punch bowl stir together the cranberry juice, orange juice, pineapple juice, lemon juice, and chilled syrup. Stir in ginger ale and serve immediately. If desired, garnish with cranberries and lemon slices. Makes 14 (about 8-ounce) servings.

Leprechaun Lime Drink

1 quart lime sherbet, softened
1/2 cup thawed limeade concentrate
2 tablespoons sugar
2 cans (12 ounces each) lemon-lime soda, chilled
1 to 2 cups crushed iced
Lemon slices and lime spirals, optional


In a large bowl, beat the sherbet, limeade and sugar until blended. Stir in soda and ice.
Pour into chilled glasses. Garnish with lemon slices and lime spirals if desired.
Yield: 7 cups.

Strawberry Pineapple Soda

Strawberry Pineapple Purée
1 pint fresh strawberries, hulled and coarsely chopped
1 1/2 tablespoons sugar, preferably raw cane
1 cup unsweetened pineapple juice


Combine the strawberries and sugar in a small bowl and let sit for about 20 minutes, until the mixture is very wet. Combine the mixture with the pineapple juice in a blender or food processor and purée.

Set a strainer over a small bowl and scrape the purée into the strainer, so that the liquid drains into the bowl below. Stir the purée gently as it strains to get as much liquid as possible without forcing any solids into the strained liquid. Discard the solids, reserving the liquid. You should have about 2 cups. The purée can be stored in the refrigerator for up to 1 day, but is best if used immediately.

To Mix with Seltzer:
2/3 cup strawberry pineapple purée
2/3 cup seltzer

1 serving
Spoon the purée into a tall glass. Add the seltzer and stir just until blended. Add ice and serve

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