Pumpkin Juice (HP style)

 Pumpkin Juice

yield: about a half gallon
adapted from a lot of recipes by Kristen

10 c. apple juice or cider

1 15-oz can pumpkin puree

2 c. white grape peach juice (Welch's) or a half quart of home canned peaches

1/4 c. brown sugar

3/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

pinch of allspice

2 tsp vanilla (added after cooking)

Place all ingredients except vanilla in a stock pot on the stove (use an immersion blender to blend peaches if using home canned.) Heat until just about to boil. Turn down heat and simmer for 15 mins. Remove from heat and add vanilla. Serve warm, or chill and serve cold. You can also add a dollop of home-whipped cream like you would for hot chocolate. Refrigerate any leftovers.

Mexican Hot Chocolate

Mexican Hot Chocolate
Kneaders, Joanna's recommendation

Hot chocolate mix:

1/4 cup unsweetened cocoa powder

1/3 cup sugar

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/8 tsp. salt

Pinch cayenne pepper

1-2 cinnamon sticks

For serving:

1/2 cup hot water

3 1/2 cups milk

1/2 – 1 tsp. vanilla

Whipped cream

In a saucepan, combine cocoa, sugar, cinnamon, nutmeg, salt and cayenne pepper.

Whisk in hot water, bring to a boil and boil for 2 minutes.

Add milk and stir to heat thoroughly.

Remove pan from heat and stir in vanilla. Beat with a whisk until foamy.

Serve hot with cinnamon sticks and whipped cream.

Chocolate PB Evening Smoothie

Chocolate PB Evening Smoothie

Steven & Kristen W.

Yield: 2 large glasses

1 c. milk

2 bananas

1 TB cocoa powder

2 TB honey

3 TB (heaping) creamy peanut butter (natural PB can be good in this if you’re going for healthier)

1 c. ice

Handful of blueberries

Optional: handful of spinach

Stick in a blender, and turn it on! Adapt amounts to your tastes. Can also add a different kind of berry.

Iced Apricot Nectar

Iced Apricot Nectar

Lion House Classics

Yield: 2 cups

1 c. chilled apricot nectar

2 tsp. lemon juice

Pinch of salt

1 TB sugar

½ c. milk

1 large vanilla ice cream

Put apricot nectar into blender. Add lemon juice, salt, and sugar. Add ice cream and blend until ice cream partially melts. Serve at once.

Raspberry Frappe

Raspberry Frappe

Julie S.

Yield: 4 servings

2 c. pineapple sherbet, softened

1 c. raspberries, frozen or fresh

2-3 fresh bananas, mashed

Mix all ingredients in a blender. You can eat it chilled and fresh or place in the freezer. When frozen, scoop out half a glass-ful and top with ginger ale. Stir and enjoy.

Watermelon Lemonade

Watermelon Lemonade

Cindy A.

Yield: 4 large servings

6 c. watermelon, cubed

¼ c. raspberries

1 c. water

1/3 c. sugar

½ c. lemon juice

Mix watermelon, raspberries, and water in blender. Cover and blend until smooth. If you don’t like pulp, strain into pitcher. Stir in sugar and lemon juice until sugar dissolves. Refrigerate until chilled.

Frozen Fruit Slushy

Frozen Fruit Slushy

Vanessa B.

Yield: 3 pints (before sprite)

1 pt. mango or peach sorbet

1 pt. vanilla yogurt

1 (12-oz.) can frozen white grape juice, undiluted

1 (12-oz.) can frozen lemonade (yellow or pink), undiluted

7-Up or Sprite

Thaw all ingredients until soft and blend together until there are no lumps. Refreeze. To serve, Scoop ½ cup mixture into bottom of large glass. Fill with 7-Up or Sprite & stir.

Pina Colada

Pina Colada

Lori K.

Yield: 6 pina coladas

3 scoops of vanilla ice cream (frozen hard- soft ice cream won't yield a

thick enough drink)
½ can of Bacardi pina colada frozen drink mix 
4 TB Coconut cream
2 c. seltzer water
2 TB Pineapple tidbits
Ice (optional... use it if you need to stretch out the recipe a bit)

Put all the ingredients in the blender and blend it up. Serve Immediately. 

Cranberry Slush Drink

Cranberry Slush Drink

Vanessa B.

Yield: 3 pints

2 pt. Cranberry Cocktail

3 c. Sugar

1 Large can pineapple juice

1 Large can frozen orange juice concentrate

Mix Cranberry cocktail and sugar well. Add pineapple juice and orange juice concentrate. Freeze until firm.

To serve, thaw to slush and serve mixed with Ginger Ale.

Spiced Cider

Spiced Cider

Tami B.

Yield: 2 quarts

1 tsp. whole allspice

12 whole cloves

4 sticks cinnamon

Dash nutmeg

2 quarts cider

2/3 c. brown sugar

Heat sugar and cider on stove. Add spices and simmer 8-10 minutes. Strain and serve warm.

Orange Julius

Orange Julius

Tami B.

Yield: 4 servings

1 small can orange juice concentrate

12-15 ice cubes

1 ¾ c. water

¼ c. sugar

¾ c. milk

Combine all ingredients in a blender and mix until frothy. Serve immediately.