Before, during, after your meals…


Homemade Chocolate Milk Mix for the Fridge


from Pioneer Woman’s Food Blog 1 cup heavy whipping cream4 ounces semi-sweet chocolate pieces


Heat cream over medium-high heat until slightly boiling. Add chocolate pieces and turn off heat. Whisk slowly until chocolate is melted and mixture is very smooth. Pour into a container and keep in the fridge up to two weeks. Mix with cold or warm milk, depending on how frightful the weather outside is.


Note: Mixture, after refrigerated, will be quite thick. Just stir well in cold milk and you’ll be fine.

In large kettle, combine 2 quarts apple cider, 1 1/2 quarts cranberry cocktail, 1/4 cup brown sugar (packed), four 3-inch sticks cinnamon and11/2 teaspoons whole cloves. Heat to boiling; reduce heat and simmer 15 to 20 minutes. Strain. 25 servings (about 1/2 cup each)

1 c. powdered instant non-dairy creamer
1 c. chocolate milk mix
2/3 c. instant coffee granules
1/2 c. sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Combine all ingredients, mix well. Store in an airtight container. (Put in smaller container for gifts). To serve, place 1 tablespoon plus 1 teaspoon mix in a cup. Add 1 cup boiling water; stir well. Great served with a scoop of ice cream or whipped topping. Yields about 33 servings.

1 lg. box Nestle’s Quik
1 (8 qt. size) box powdered milk
1 (1 lb.) box powdered sugar
1 lg. jar Coffeemate
Mix well. Use 2 to 3 tablespoons per cup of hot water. Makes a lot! Great for gifts.!

International House of Coffee Flavored Coffees Ingredients:
Cafe Bavarian Mint
1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
2 T. Powdered Baking Cocoa
2 hard candy Peppermints
Cafe Cappuccino
1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
1 Orange flavored piece of hard candy
Cafe Swiss Mocha
1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
2 T. Powdered Baking Cocoa
Cafe Viennese
1/4 C. Powered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
1/2 tsp. Cinnamon
Processes in a blender on liquefy until well blended. Store in an airtight container.


Hot Buttered Rum Recipe courtesy Emeril Lagasse, 2002

1 stick unsalted butter, softened
2 cups light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
Pinch ground cloves
Pinch salt
Bottle dark rum
Boiling water

In a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves, and salt. Refrigerate until almost firm. Spoon about 2 tablespoons of the butter mixture into 12 small mugs. Pour about 3 ounces of rum into each mug (filling about halfway). Top with boiling water (to fill the remaining half), stir well, and serve immediately.


Jamocha Shake 1 cup cold coffee
1 cup low-fat milk
3 tablespoons granulated sugar
3 cups vanilla ice cream
3 tablespoons chocolate syrup

1. Combine the coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar.
2. Add ice cream, and chocolate syrup then blend on high speed until smooth and creamy. Stop blender and stir mixture with a spoon if necessary to help blend ingredients.
3. Pour drink into two 16-ounce glasses.


Makes 2 large drinks.


Sunny Delight

If you love the taste of Sunny D but wish it was made with more than just 5 percent real fruit juice, this is the recipe for you. Rustle up some frozen juice concentrates and let them thaw out before measuring. Since tangerine juice concentrate is tough to find on its own, I designed the recipe to use the orange tangerine blend concentrate from Minute Maid.

6 Cups water
1 cup corn syrup
1 1/3 cup frozen concentrated Minute Maid orange tangerine juice, thawed
6 tablespoons frozen concentrated apple juice, thawed
2 tablespoons frozen concentrated limeade, thawed
4 teaspoons frozen concentrated grapefruit juice, thawed
1 teaspoon Kool-Aid lemonade unsweetened drink mix
1. Combine all ingredients in a 2-quart pitcher. Stir well.
2. Chill for several hours before serving.



Hard Rock Cafe Orange Freeze

Here’s a quick recipe for the dessert drink served at Hard Rock Cafes all over the world. With only a few ingredients you can make this one super-quick in the blender. Great on a hot day.
And it’s easy to double or quadruple to serve more.

2 cups orange sherbet or sorbet
1 cup fresh squeezed orange juice
1/4 cup milk
1 sprig fresh spearmint


1. Put the sherbet, juice, and milk in a blender and blend for 15 seconds or just until the sherbet is smooth. You may have to stop the blender and stir the sherbet up a bit to help it combine.
2. Pour the orange freeze into a tall, chilled glass. Place a sprig of fresh spearmint in the top and serve immediately.


Serves 1 as a dessert or beverage.


Snapple® Iced Tea (Lemon Flavor)

Here’s a quick and easy recipe for the brand of ice tea that hit the market and quickly blew away competitors Lipton and Nestea. Between 1988 and 1992 Snapple tea sales increased a whopping 1,300 percent. And if you like Snapple ice tea, you’ll find this recipe will save you some cash. While a 16-ounce bottle of Snapple tea costs around $1.00, this top secret clone cost about 15 cents — for the same amount. Here now is the improved version of the recipe that first appeared in “More Top Secret Recipes.”
2 quarts (8 cups) water
2 Lipton tea bags
3/4 cup granulated sugar
1/3 cup bottled lemon juice

1. Bring water to a rapid boil in a large saucepan.
2. Turn off heat, add tea bags, cover saucepan and let the tea steep for 1 to 2 hours.
3. Pour the sugar into a 2-quart pitcher, and then add the tea. The tea will still be warm, so the sugar will dissolve easily.
4. Add the lemon juice. Chill.

Makes 2 quarts.


Starbucks® Mocha Coconut Frappuccino®

Here’s Starbucks newest delight that’s like a cold Mounds bar in a cup with a caffeine kick thrown in for extra buzzing. Find shredded coconut in the baking aisle and toast 1/2 cup of it (store the leftover coconut in the fridge). You’ll use most of the toasted coconut in the blender, but save a little for the garnish when the drinks are done.

1/2 cup shredded coconut
3/4 cup double strength coffee
1 cup low-fat milk
1/3 cup Hershey’s chocolate syrup
3 tablespoons granulated sugar
2 cups ice

Whipped cream


1. Preheat oven to 300 degrees. Spread shredded coconut on a baking sheet and toast coconut in the oven. Stir the coconut around every 10 minutes or so for even browning. After 25 to 30
minutes the shredded coconut should be light brown. Cool it off.
2. Make double-strength coffee by brewing with twice the coffee required by your coffee maker. That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using.
3. To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted coconut, 1/3 cup chocolate syrup, and sugar in a blender. Blend for 15 to 20 seconds to dissolve sugar. Add ice and
blend until ice is crushed and the drink is smooth. Pour drinks into two 16-ounce glasses. Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut. Add a straw to each one.


Bananaberry Freeze

The official clone includes the ingredients found below, but if you want to add a little pineapple juice. Be sure your banana is soft and ripe.

1 10-ounce box frozen sweetened sliced
Strawberries, thawed
1/3 cup pina colada mix
2 cups ice
2 ripe bananas

Whipped cream
2 fresh strawberries

1. Use a blender to puree the entire contents of the thawed box of frozen strawberries.
2. Add 1/3 cup pina colada mix and 2 cups of ice to the blender.
3. Cut the end off end banana — set these pieces aside to use later as a garnish — then put the bananas into the blender.
4. Blend on high speed until the ice is crushed and the drink is smooth. Pour into two tall stemmed glasses, such as daiquiri glasses.
5. Slice each strawberry halfway up through the middle and add one to the rim of each glass.
6. Cut each banana slice halfway through the middle and add one to the rim of each glass next to the strawberry. Top with whipped cream and serve with a straw.


Makes 2 servings.

Slow Cooker Cider

2 Cinnamon Sticks
1 tsp. Whole Cloves
1 tsp. Whole Allspice
2 qts. Apple Cider
1/2 C. packed Brown Sugar
1 Orange, sliced
Place cinnamon, cloves, and allspice in a double thickness of cheesecloth; bring up corners of cloth and tie with a string to form a bag. Place cider and brown sugar in a slow cooker; stir until sugar dissolves. Add spice bag. Place orange slices on top. Cover
and cook on low for 2 – 5 hours. Remove spice bag before serving.



Questions, submissions or comments?
Site designed by Gunston Middle School FACS Teacher Jenny MacKinnell
Arlington County’s F.A.C.S Mainpage