BREAKFAST WASSAIL

This fruity drink in not just a holiday beverage. It is a great year-round beverage and is delicious hot or cold.

1 bottle (64-oz) cranberry juice

1 bottle (32-oz) apple juice

1 can (12-oz) frozen pineapple juice concentrate, undiluted

1 can (12-oz) frozen lemonade concentrate, undiluted

3 to 4 cinnamon sticks

1 quart water, optional 

In a large saucepan or Dutch oven, combine juices, lemonade and cinnamon sticks. Bring to a boil. Reduce heat; cover and simmer 1 hour. Add water, if desired. Serve hot or cold.

Yield: approximately 4 quarts

VERY BERRY SLUSHES

2 cups fresh strawberries or raspberries

1 1/2 cups ice cubes

1/4 cup honey

2 tbsp lemon juice

1-pint vanilla ice cream, optional 

In a blender or food processor combine berries, ice cubes, honey and lemon juice. Cover and blend or process until blended.

Pour mixture into individual glasses. Top with a scoop of vanilla ice cream, if desired.

Yield: 6 servings

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KIWI-MELON COOLERS

Since some of us are flirting with summer, we will soon be looking for cool, refreshing drinks. Here is one you might want to try.

1 1/4 cups light apple juice, chilled

2 cups chopped honeydew melon, frozen

1 kiwifruit, peeled, chopped, and frozen

Honeydew and Kiwi wedges optional, to garnish

In a blender, combine apple juice, honeydew and kiwi. Cover and blend until smooth.

Pour into two glasses and garnish with the fruit wedges, if desired.

 

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DOLE WHIP

When I was at Disney World many years ago, I did not have a Dole Whip.  But for those of you who did or have heard about them and wanted to try one, this recipe I got from a friend is for you.

2 cans (20 oz. each) DOLE crushed pineapple
2 tbsp. lemon juice
2 tbsp. lime juice
1/3 cup sugar
1 1/2 cups heavy whipping cream

Drain pineapple: reserve 2 tbsp. juice.
Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.
Cover and blend until smooth.
Pour into two 1-quart freezer zipped bags.
Store bags flat in freezer.
Freeze 1 1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve.

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MIMOSA MOCKTAIL

This would make a great Valentine mocktail. The basic recipe is from Natalie Battaglia. This recipe makes one serving so double for two, etc.

2-oz pomegranate juice (or more to taste)

6-oz ginger ale or nonalcoholic sparkling wine

1 spring of rosemary for garnish

Pour pomegranate juice into a champagne flute or other glass. Add the ginger ale or nonalcoholic sparkling wine. Garnish with the rosemary sprig,

First for women 2024

CUP OF WARMTH (HOT CHOCOLATE)

1/2 large box (25.6-oz) instant milk = 12.8 oz

1/2 box (1 lb) powdered sugar = 8-oz

1 box Nesquick = 30-oz regular box or 16-oz sugar free

1 container Coffee Mate = 15-oz regular or 10.2-oz sugar free

Use Coffee Mate flavors such as Vanilla Caramel, Hazelnut, French Vanilla, etc

Mix all ingredients together well. Spoon into bags or plastic containers. Can be stored in freezer indefinitely. Makes approximately 10+ cups with the sugar free ingredients. 

To prepare one cup of hot chocolate, stir 2 level tablespoons of mix into 1 cup (8-oz) of hot water. Add more mix for a stronger taste. Stir between sips as the mix settles quickly and easily.

Makes a nice gift when put in a pretty jar and tie the directions on with a pretty ribbon.

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SPARKLING STRAWBERRY LEMONADE WITH OR WITHOUT ALCOHOL

3 cups quartered fresh strawberries

1 cup cold water
1 tbsp granulated sugar
1 (6-oz) can frozen lemonade concentrate, undiluted
2 cups chilled sparkling water or Champagne, if preferred

In a blender combine the strawberries, cup of cold water, and sugar; process until smooth.  Combine the strawberry puree and lemonade concentrate in a pitcher, stirring until the lemonade dissolves.  Add the sparkling water and serve over ice.  Garnish with a fresh mint sprig or a lemon slice, if desired.

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FIZZY CHAMPAGNE SORBET COCKTAIL

I cannot speak for this recipe as I do not drink any alcohol. For my readers who do, perhaps you will like this recipe. 

Assorted sorbets such as lemon, coconut, peach
Champagne

Place 6 martini glasses in the freezer for 30 minutes or until quite cold. Remove from freezer right before serving and add 5 to 6 mini scoops of the sorbets to each glass. Top with champagne for a pretty, tasty, and cool cocktail.

file photo raspberry cocktail

 

HOMEMADE LOW-FAT CHOCOLATE SHAKE

2 cups low-fat chocolate ice cream

1 1/3 cups fat-free milk
1 container (3.75-oz) sugar-free refrigerated double chocolate pudding cup
2 tbsp sugar-free chocolate syrup

Combine all ingredients in blender and blend just until thick, smooth, and frothy.

Yummy!

Yield: 2 servings

Note: This shake tastes almost like famous restaurant shakes but has about half the calories of most

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FRUITY SOY MILK SMOOTHIE

1 medium banana, cut into chunks

1/4 cup frozen unsweetened blueberries
1/4 cup frozen unsweetened strawberries
3/4 cup vanilla soy milk
1/2 cup pomegranate juice
1/2 cup vanilla frozen yogurt

Combine all the above ingredients in blender container and blend until smooth.

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reference only

CINNAMON-GINGER SPICED COFFEE

3/4 cup ground coffee

zest from half an orange (careful not to get the bitter white)
1/2 tsp ground cinnamon
1 tbsp chopped candied ginger
6 cups cold water

Place the coffee in coffee filter in basket of coffee maker. Add the orange zest, cinnamon, and ginger. Pour the water into the maker as directed by manufacturer and brew as always.

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TROPICAL SMOOTHIES

1/2 cup frozen pineapple chunks

1/2 cup chopped fresh mango

1/2 cup 100% passion fruit blend

1/2 cup ice

1 1/2 tbsp well-shaken and stirred coconut milk, divided

Place first 4 ingredients plus 1 tablespoon of the coconut milk, in a blender or food processor until smooth, about 45 seconds to 1 minute.

Pour smoothie into 2 glasses and drizzle evenly with the remaining coconut milk. Serve immediately.

Garnish as desired.

Yield: 2 servings of about 1 cup. Per serving: 99 cal, 2g fat, 1g protein, 20g carbs, 16g sugar

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HOT MULLED CIDER WITH LEMON SLICES

1 quart apple cider

2/3 cup firmly packed brown sugar
2 small cinnamon sticks
8 whole cloves
1/4 tsp ground nutmeg
1/4 tsp ground ginger
lemon slices for garnish
additional cinnamon sticks to place in cups as stirrers, if desired

Combine the cider, brown sugar, cinnamon sticks, cloves, nutmeg, and ginger in a 2-quart saucepan.  Bring the mixture to a boil while stirring constantly.  Reduce the heat and simmer for 10 minutes.  Remove and discard the cinnamon sticks and cloves.  Pour the cider into cups and garnish each with a lemon slice.  Place a standing cinnamon stick in cups, if desired.

Yield: 6 to 8 servings

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STRAWBERRY-BANANA SMOOTHIE WITH RICE BRAN

2 cups fresh (or unsweetened frozen) strawberries

2 bananas, sliced
1 carton (8-oz) low-fat vanilla yogurt
1/2 cup skim milk
1/4 cup rice bran
3 tbsp lemon juice
1 tbsp honey

Place the strawberries and bananas in a large zip-top freezer bag and freeze until firm.  This will take at least 4 hours and can be done overnight.

Combine the firm fruit mixture with the remaining ingredients in a blender container.  Process mixture until smooth.

Serve immediately in chilled glasses.

Yield: 4 servings of 1 cup each.

NOTE: This recipe and picture are from the Rice Council over 30 years ago.

WHITE HOT CHOCOLATE

3 cups half and half, divided

2/3 cup white chocolate baking chips
1 3-inch cinnamon stick
1/8 tsp ground nutmeg
1 tsp vanilla extract
1/4 tsp almond extract

Combine 1/4 cup of the half and half, the white chocolate chips, cinnamon stick, and nutmeg in a saucepan. Stir mixture over low heat until the chips are melted; discard the cinnamon stick.

Add the remaining half and half; stir until heated through.

Remove saucepan from the heat and add the extracts. Serve in mugs and sprinkle with ground cinnamon, top with mini marshmallows, whipped cream, or toppings of your desire.

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RASPBERRY 'N' CREAM BLISS

 2 cups frozen raspberries

1 cup nonfat vanilla Greek yogurt

1/3 cup unsweetened vanilla almond milk

3 tsp maca powder

In a blender, puree all ingredients until smooth, divide among 2 glasses.

Yield: 2 servings

Note: There are some health benefits in this smoothie. The anthocyanins in raspberries are known to boost mood by 45%. Also, maca powder is known to reduce menopause symptoms, sharpen memory and help tame inflammation.

recipe & photo First for women 2023

KALE AND PINEAPPLE SMOOTHIE

1 cup baby kale

1/4 cup plain or coconut fat-free Greek-style yogurt

1 cup frozen pineapple chunks

1/2 cup unsweetened vanilla coconut milk

1/2 cup fresh orange juice

Place all ingredients in a blender. Process on medium-low, using the tamper as necessary, until well combined. Increase speed to medium-high and blend until very smooth.

Yield: 1 serving

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BLUEBERRY COBBLER SMOOTHIE

• 1/4 cup rolled oats
• 2 tsp ground flax seed
• 1 frozen ripe banana, sliced
• 2 cups blueberries, fresh or frozen
• 3/4 cup unsweetened vanilla almond milk
• 1/2 cup fat free plain Greek yogurt
• 2 tsp maple syrup
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 tsp pure vanilla extract

Process all ingredients in a blender until smooth. Divide evenly between two tall glasses.

Two servings, 280 calories each

Basic recipe and photo from Everyday Health a few years ago.

PEACH COBBLER SMOOTHIE

2 cups vanilla yogurt

1 tsp vanilla extract
1 tsp honey
1/2 tsp nutmeg
2 tsp wheat germ
4 tsp rolled oats
2 cups frozen unsweetened peach slices
8 ice cubes

Place all ingredients into blender in the order listed and process until smooth and of the consistency you enjoy.

Yield: 4 1/2 cups

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BANANA SHAKE

This shake recipe is from an older Prevention magazine. It is high in potassium which might make it a good way to start your day if you have high blood pressure. Many doctors believe that potassium may be good for patients with high blood pressure.

2 bananas, sliced

2 cups skim milk

2 cups low-fat vanilla yogurt

1 cup pineapple juice

1 tbsp honey

Place all ingredients in a blender and process until smooth. Serve immediately.

Yield: 4 servings

Per serving: 219 calories, .5g fat, 134 mg sodium, 763 mg potassium

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