Strawberry Lime Smoothies
April 9, 2012 By 14 Comments
Wicked Good White Russian
February 6, 2012 By Leave a Comment
Wicked Good White Russian
Makes 1 Serving
2 Teaspoons Coffee-mate Sugar Free French Vanilla Powdered Creamer
1 Teaspoon Instant Coffee Granules
1 ½ Ounces Light Vanilla Soymilk
1 ½ Ounces Vodka
2 Teaspoons Sugar-Free Calorie-Free Vanilla-Flavored Syrup
- In a glass, combine creamer and coffee granules with 2 ounces warm water, and stir to dissolve.
- Add soymilk, vodka, and syrup, and then stir it up.
- Add many ice cubes and enjoy.
Credit: Skinny Girl Happy Hour
Mulled Dr. Pepper
January 30, 2012 By 2 Comments
Mulled Dr. Pepper
Serves 8-10
8 Cups Dr. Pepper
¼ Cup Packed Brown Sugar
¼ Cup Lemon Juice
½ Teaspoon Ground Allspice
½ Teaspoon Whole Cloves
¼ Teaspoon Salt
¼ Teaspoon Ground Nutmeg
3 Cinnamon Sticks (3 Inches)
- In a 3-quart slow cooker, combine all ingredients. Cover and cook on low for 2 hours or until heated through.
- Discard cloves and cinnamon sticks.
Credit: Taste of Home
Winter Wonderland Peppermintini
January 23, 2012 By Leave a Comment
Winter Wonderland Peppermintini
Makes 1 Serving
2 Teaspoons Coffee-Mate Sugar Free French Vanilla Powdered Creamer
1 No-Calorie Sweetener Packet
1 ½ Ounces Vodka
¼ Teaspoon Peppermint Extract
Optional Garnish: Small Candy Cane
- In a glass, combine powdered creamer and sweetener with 1 ounce warm water. Stir to dissolve. Add 1 ounce cold water.
- Add creamer mixture, vodka, and extract to a shaker filled with ice. Shake well and then strain into a martini glass. If you like, garnish with a candy cane leaning jauntily on the rim!
Credit: Hungry Girl – Happy Hour
Upside-Down Tequila Sunrise
January 13, 2012 By 4 Comments
Upside-Down Tequila Sunrise
Makes 1 Serving
6 Ounces Light Orange Juice Drink
1 ½ Ounces Tequila
1 Teaspoon Sugar-Free Calorie-Free Raspberry-Flavored Syrup
Pour juice drink and tequila into a glass filled halfway with ice. Stir to mix.
Add syrup and gently swirl. Enjoy.
Credit: Hungry Girl: Happy Hour
Almond Tea
January 12, 2012 By 1 Comment
Almond Tea
Yield: 7 Servings
6 Cups Water
¾ Cup Sugar
¾ Cup Thawed Limeade Concentrate
4 ½ Teaspoons Unsweetened Instant Tea
½ Teaspoon Almond Extract
½ Teaspoon Vanilla Extract
1 Medium Orange, Sliced
1 Medium Lemon, Sliced
1 Medium Lime, Sliced
Ice Cubes
- In a 2 quart pitcher, combine the water, sugar, limeade concentrate, instant tea and extracts. Add fruit slices. Serve over ice.
Credit: Taste of Home
Peachy Chai Smoothies
January 11, 2012 By Leave a Comment
Peachy Chai Smoothies
Serves 2
¾ Cup Frozen Sliced Peaches (From 16-Ounce Bag), Partially Thawed
2 Containers (6 Ounces Each) Vanilla Thick & Creamy Low-Fat Yogurt
3 Tablespoons Chai Tea Latte Mix (From 10-Ounce Package)
½ Cup Fat-Free (Skim) Milk
Ground Nutmeg, If Desired
- In blender or food processor, place all ingredients except nutmeg.
- Cover; blend on high speed about 1 minute or until smooth and creamy. Sprinkle servings with dash of nutmeg.
Tip:
An Indian specialty, chai is simply a blend of tea, milk and mild spices.
Credit: Betty Crocker
Hot Malted Chocolate
January 10, 2012 By Leave a Comment
Hot Malted Chocolate
Serves 5
4 Cups 2% Milk
1 Cup Heavy Whipping Cream
½ Cup Sugar
1 Cup Milk Chocolate Chips
⅓ Cup Malted Milk Powder
2 Teaspoons Vanilla Extract
- In a large saucepan, heat milk over medium heat until bubbles form around sides of pan.
- Meanwhile, in a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form.
- Whisk chocolate chips and milk powder into milk until chocolate is melted. Remove from the heat; whisk in vanilla. Pour into mugs. Spoon whipped cream over the top.
Recipe Credit: Taste of Home Magazine – December/January 2011
Hot Fruit Punch
January 9, 2012 By Leave a Comment
Hot Fruit Punch
Makes 2 Quarts
6 Cups Water, Divided
2 Individual Tea Bags
1 Cup Sugar
1 Cup Orange Juice
½ Cup Lemon Juice
½ Cup White Grape Juice
- Bring 1 cup water to a boil. Add tea bags; steep for 5 minutes. Discard tea bags. Stir in sugar until dissolved.
- Combine remaining water, juices and tea in a Dutch oven; heat through. Serve warm.
Credit: Taste of Home: Simple & Delicious – October/November 2011
