Sparkling Sangria

Recipe from Betty Crocker
Prep: 20 min Total: 20 min Makes: 20 servings (1/2 cup each)

Add Spanish flair to your next gathering with this refreshing sangria, a blend of tangy citrus and sweet grape flavors--and a splash of liqueur.

Ingredients

2 limes

2 oranges

1 lemon

1/2 cup sugar

1/2 cup water

2 bottles (25.4 oz each) white Catawba grape juice

2 tablespoons orange-flavored liqueur or orange juice

2 cups sparkling water, chilled

Directions

1. Cut ends off fruit. In 2-quart saucepan, mix sugar and water; add ends of fruit. Heat to boiling; boil 3 minutes. Cool; discard ends. Cut remaining limes, oranges and lemon into thin slices.
2. In 3-quart non-metal container, mix sugar-water mixture, grape juice and liqueur. Add fruit slices; refrigerate. Just before serving, add sparkling water; stir gently.

Corn Chowder - crockpot

recipe from: recipezaar.com

SERVES 4 (change servings and units)

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Ingredients

• 6 slices bacon, sliced
• 1/2 cup onion, chopped
• 2 cups potatoes, diced, peeled
• 20 ounces frozen whole kernel corn, broken apart
• 16 ounces cream-style corn
• 1 tablespoon sugar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon seasoning salt
• 1/4 teaspoon pepper
• 1 cup water

Directions

1. In skillet or microwave, fry bacon until crisp; remove and reserve.

2. Add onion and potatoes to bacon drippings and saute' for about 5 minutes; drain well.

3. Combine all ingredients in Crock pot. Stir well.

4. Cover and cook on LOW setting for 6 - 7 hours.

Broccoli Cheese Soup

recipe from Weight Watchers

This recipe is FAST n' EASY and tastes oh sooooo yummy!!! I just doubled the recipe, made it on the stove top earlier in the day and then had it warming in the crockpot until dinner time. It worked out perfectly! And would you believe it is a Weight Watcher recipe!? You won't believe it!

Broccoli Cheese Soup
Points: 4
Prep: 2 minutes
Cook: 8 minutes

1 (12oz) package fresh broccoli florets, coarsely chopped (I just used fresh broccoli steamed and chopped)
2 1/4 cups fat-free half-and-half
1/3 cup all-purpose flour
2 1/2 cups fat-free, less-sodium chicken broth
12 oz light processed cheese cubed (such as Velveeta light)

1. Place chopped broccoli in microwave safe bowl, and cover with plastic wrap. Microwave at HIGH 5 minutes or until tender.

2. While broccoli cooks, combine half-and-half and flour in pan stirring with a whisk. Cook over medium-high heat 5 minutes or until thick, stirring CONSTANTLY with whisk. Add chicken broth & cheese; cook over medium heat until cheese melts, stirring CONSTANTLY. Add broccoli and cook 2 minutes or until thoroughly heated.

Yields: 7 servings (serving size: about 1 cup).
Calories per serving: 194 (30% from fat)
Fat: 6.5g
Fiber:1.6g

Slow Cooker Witch's Brew

recipe from: A Year of Slow Cooking


This is a super easy hot beverage to whip up, and tastes like a lovely citrus cocktail. I'm sure you could put a shot or two of something in there if you are planning on serving adults.

The Ingredients.
serves 8-10


2 quarts apple juice
2 quarts pineapple juice (or thereabouts. the canned holds 1 quart, 14 oz)
1/4 teaspoon allspice
1 box (6 ounces) lime jello powder
5-6 whole star anise *
orange sherbet (to add before serving)

* I wouldn't go out of my way to purchase star anise if you don't already have it in the house. It looks neat floating in the pot (like little spiders), and provides a touch of a licorice taste, but not enough to justify the expense. If you really want a tad bit of licorice flavor, throw in a few jelly beans and call it a day.

The Directions.

You will need a 5.5 quart or larger slow cooker. If you only have a smaller one in the house, you'll need to cut down the juice quantities.

Pour in the juices, and add the allspice. Stir in the jello powder, and float the star anise (if using) on top. Cover and cook on low for about 5 hours, or on high for about 3. Serve with a scoop of orange sherbet---it will cool the beverage down enough for small children to enjoy right away, and creates a fun foamy slimy film---perfect for Halloween.

Slow Cooker Fall Favorites

recipe from: a year of slow cooking

a whole bunch of Fall Favorites that are bound to please the crowds!

Beverages

Holiday (non-alcoholic) Punch (although "Holiday" is in the title, I've been making this a lot. Wednesdays can totally be the new Holiday.)
Pumpkin Spice Latte (yummers)
Chai Tea Latte (I don't actually like this so much, but my mother-in-law loves it, and so do her friends.)

Appetizers

Brie with Balsamic Apricot Topping (just made this again on Saturday, and have been requested to make it on Thursday for my friend Jennifer's jewelry party. Oh! anyone want to buy jewelry? I think there might be an online form.)
Sundried Tomato Dip (one of the very first things I made during my challenge)
Cream Cheese, Sausage, and Rotel Dip (AKA Mommy Crack)
Pizza Fondue (liquid pizza)
Fancy Cheese Fondue

Main Courses

Apricot Chicken (the kids LOVE this)
Pomegranate Beef (from Karina's Kitchen, the Gluten Free Goddess. She is wonderful.)
Pizza Soup (because you need more liquid pizza)
Cowboy Stew (from Headless Mom)
Pasta Fagioli (copy cat(ish) from the Olive Garden. We eat this monthly.)
Coq au Vin (red wine for purple, white wine for not-purple)
Azorean Stew (from Sean at Hedonia)
Salsa Chicken and Black Bean Soup (I get the nicest thank you notes about this one)
Java Roast (doesn't taste like coffee. I promise.)
Chile Verde (I make this for guests. Often.)
Margarita Chicken (from Alanna, of Kitchen Parade)
Mongolian Beef (lots of ingredients, but totally worth it)
Korean Ribs (from Stefania, of City Mama)
Orange Apricot Pork Chops (a favorite with kids)
Cranberry Pork Tenderloin (my little buddy Austin's review is priceless on this one)
Asian Peanut Butter Pork (mmm. peanut butter.)
Sausage Vegetable Medley (we eat this an awful lot. super easy.)
Autumn Sausage Casserole (C. Beth reminded me to add this!)
Jamaican Pumpkin Soup (amazingly delicious)

Desserts

Cheesecake (I was crazily ecstatic at how this turned out. I think the neighbors could hear my squealing)
Crustless Pumpkin Pie (exactly what it sounds like!)
Apple Crisp (the people in the audience at GMA liked this)
Peach (or whatever fruit you'd like) Pie (I had canned peaches in the house)
Pumpkin Pie Dip (fondue-y)
5 Layer Brownies (use a small slow cooker for this, or your middle won't set)
Pound Cake (I can't believe I ate the whole thing)
Rice Krispies Treats (the kids can do this alone. while I nap. It's a good thing.)
Caramel Apples (great surprise as an after school snack)
Brownie-in-a-Mug (So. Much. Fun.)

White Hot Chocolate

Recipe courtesy Sandra Lee

Serves 6

Ingredients

• 1 cup white chocolate chips
• 1 cup heavy cream
• 4 cups half-and-half
• 1 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract
• Vanilla whipped topping, for garnish
• Candy cane, crushed or whole, for garnish

Directions

In a medium saucepan over medium heat, combine white chocolate chips and heavy cream. Stir continuously until white chocolate chips have completely melted. Stir in the half-and-half, vanilla extract and peppermint extract. Stir occasionally until heated through.

Pour into mugs and top with a dollop of vanilla whipped topping and a candy cane.

**A Note From Mama**

This hot chocolate looks like the perfect warm beverage for Christmas Eve or Christmas Morning! I can't wait to try it! Yummy!

Harvest Spiced White Hot Chocolate

(recipe from Gourmet Mom on the Go)

Harvest Spiced White Hot Chocolate
Drink Ingredients:
1 cup white chocolate chips
1 cup heavy cream
4 cups half-and-half (you can also substitute fat-free half and half and it’s good!)
1 teaspoon vanilla extract
½ tsp. ground cinnamon
½ tsp. ground nutmeg

Directions:
In a medium saucepan over medium heat, combine white chocolate chips, half and half, and heavy cream (or fat free half and half if you are cutting fat/calories). Stir often until white chocolate chips have completely melted. Stir in vanilla extract, cinnamon, and nutmeg. Stir occasionally until heated through. Pour into cups and top with a dallop of frozen Harvest Whipped Cream (recipe below).

Harvest Frozen Whipped Cream Ingredients:
1 c. heavy whipping cream
1 Tablespoon powdered sugar
½ c. candy corn, chopped
zest from one orange (optional)
orange food coloring (optional)

Directions:
The fabulous Bridget over at Bakeat350 put it into my head that I could freeze whipping cream for later use....I thought "PERFECT for hot drinks, it won't melt as fast!". Thanks, Bridget!:)
Put heavy cream and powdered sugar in a mixing bowl, beat on high speed for 2 minutes, until fluffy and firm. Add orange zest and a few drops orange food coloring (optional)Drop by spoonfuls on cookie sheet lined in wax paper. Sprinkle with candy corn and place in freezer. When frozen, you can remove them and keep in sealed container in freezer until ready to use. They will store for several weeks!