Summer Drinks - Mock Sangria

10 (about 6oz) servings

2 cups orange juice, chilled
1 cup unsweetened white grape juice, chilled
1 cup reduced-calorie cranberry juice
1 1liter bottle diet lemon-lime carbonated beverage, chilled
Ice cubes
2 cups assorted fresh fruit (such as oranges, cut into wedges; thinly sliced and halved lemons
and/or limes; pineapple wedges; seedless red or green grapes; sliced , peeled and pitted
peachers; and halved strawberries).
Mint Sprigs

Directions:

1. In a large bowl or pitcher, stir together chilled orange juice, white grape juice, and cranberry juice.

2. Add the lemon-lime beverage; stir gently. Fill each of 10 glasses about 2/3 full with ice. Divide fruit among glasses. Pour juice mixture into glasses. Garnish with fresh mint sprigs.

contributed by Sandra Henry

Summer Drinks - Watermelon Strawberry Virgin Margaritas

2 cups lime margarita mix
2 cups lemon lime soda
1 cup watermelon chunks
1 cup strawberries
1 cup ice

Blend all ingredients together until the fruit chunks are smooth. Serve immediately. Salt-rimmed glasses are fun. Reduce the recipe for smaller blenders.

contributed by: Becka Stephensen

Summer Drinks - Cherry Vanilla Milk Shake w/ Root Beer Granita

Serves 6-8

1 bottle (12 ozs) root beer
1 qt. vanilla ice cream
2 cups bottled sour cherries with their juices, cherries drained and juices reserved

1. Pour root beer into a baking pan, and freeze, uncovered, until firm, about 2 1/2 hours. Using a fork, scrape into small shards. Cover, and freeze until ready to use.

2. Puree ice cream and reserved cherry huice in a blender until smooth. Add chereies, and pulse until combined but still chunky. Divide among 6-8 glasses, and top each with 2 tablespoons root beer granita.

contributed by: Megan Kanzler

Our Next Exchange - Feburary 21st

Thank you to those ladies who made it to our last exchange. The recipes have been posted (all of them except the yummy treat Bea Radman made - she will get me her recipe soon). Margaret also had a clever idea of placing cookies (homemade or store bought) into the white envelopes that cd's come in. The ones with the clear circle on the front. You can purchase those at an office supply store and then place your cookie inside and embellish it with a handcrafted greeting. Very cute indeed!

Well we planned out our for the next few months and they are as follows:

Feb 21st - Breads and Muffins (7-8pm at Megan Kanzler's house)

Apr 17th - Pasta (7-8pm at Becka Stephensen's house)

June 26th - Summer drinks (7-8pm - house to be determined)

July 24th - Picnic foods - anything you would bring to a picnic (7-8pm place to be determined)

If Thursday nights do not work for you - please contact me (Megan Kanzler). I am open for suggestions as we would love to see those who would like to be able to attend.

Christmas Treasures - Carmel

1 cup butter
1 lb light brown sugar
1/8 tsp salt
1 cup light corn syrup
1 14oz can sweetened condensed milk
1 tsp vanilla extract

245* is the recommmended temperature - if you like it a little softer, cook to 240*. The hardness or softness of the carmel will depend on the accuracy of your thermometer.

Micorwave: Combine all ingredients, except vanilla, in a 4 quart bowl. Cook in high for 15-17 minutes, stirring every 3 minutes. Add vanilla. Coll in a buttered 9x13 inch pan. When cool, cut into squares and wrap in waxed paper.

Cooking times can vay depending on the power of your microwave ove, - If the candy hasn't reached a temperature of at least 240* after 17 minutes, cook longer and continue stirring every 3 minutes.

Stove top: In a saucepan melt butter. Stir in sugar and salt. Then add corn syrup and mix well. Add sweetened condensed milk, stirring constantly. Continue stirring and cook to 245*. Remove from heat and stir in vanilla. Pour into 9x13 buttered pan. When cool, cut into squares and wrap in waxed paper.

Submitted by Bonnie Silliman
Makes 78 servings

Christmas Treasures - Peppermint Candy Canes

1/3 cup butter, softened
1/3 cup shortening
3/4 cup sugar
dash salt
1 tsp baking powder
1 egg
1 tbls milk
1/2 tsp vanilla
1/2 tsp peppermint extract
red or green food coloring

1. In a medium mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, vanilla, and peppermint extract. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

2. Divide dough in half. Stir red or green food coloring into half of the dough. If necessary, cover and chill dough for 30 to 60 minutes or until dough is easy to handle.

3. Divide each half in to 6 pieves. Roll each piece in to a 12" long rope. Lay ropes side by side on lightly floured surface, alternating colors. With a rolling pin, roll assempled ropes into about a 14x9 inch rectangle that is 1/4 inch thick. Using a pastry cutter, pizza wheel, or long sharpe knife, cut the rectangle diagonally into 1/2 inch wide strips. Cut strips into pieces about 5-7 inches long. (Press shorter strips together end to end to reach desired lenth). Place on an ungreased cookie sheet. Curve one end of each piece to form a candy cane. If desired, sprinkle lightly with additional sugar.

Submitted by Becka Stephensen, "Cookies for Christmas" book

Christmas Treasures - Meat Balls

1 lb ground beef
1/3 cup oatmeal
8 oz can water chestnuts, drained, chopped fine
1 egg
1/2 cup milk
1 tbls soy sauce
1/2 tsp onion salt
1/2 tsp garlic salt

Combine ingredients together, form into balls and bake in a 350* oven for 25 minutes

Sauce option:
1 cup chili sauce
1 cup grape jelly
Heat in a sauce pan and pour over cooked meat balls.

Submitted by Bonnie Silliman