Citrus Slush Snazzy Jazzy Recipes

FROZEN VODKA SLUSH

Steps:

• Combine ingredients in a freezable container with a lid. Place in freezer for one day. Scoop into a glass and pour 7Up over the top to serve.

CHOCOLATE CITRUS SLUSHY

Steps:

• Add the sorbet, almond milk, orange juice concentrate, vanilla extract and salt to a blender. Puree on high speed for 1 minute.
• Drizzle the caramel sauce evenly among 4 glasses. Divide the slushy among the glasses. Make a small slit in each of the orange candy slices and place one on the edge of each glass. Serve with a spoon.

FROZEN SLUSH

Steps:

• In a 6-qt. container, combine the first seven ingredients. Cover and freeze for 12 hours, stirring every 2 hours. May be frozen for up to 3 months. , For each serving: Place 1/2 cup fruit slush in a glass. Add 1/2 cup soda.

EASY CITRUS SLUSH

Steps:

• In a large container, dissolve sugar and gelatins in boiling water. Stir in the pineapple juice concentrate, lemon juice, drink mix and cold water. If desired, divide among smaller containers. Cover and freeze, stirring several times., Remove from freezer at least 1 hour before serving. Stir until mixture becomes slushy. Just before serving, place 9 cups slush mixture in a punch bowl; stir in 1 liter ginger ale. Repeat with remaining slush and ginger ale. If desired, garnish with lime slices.

CITRUS SLUSH: SNAZZY & JAZZY

Steps:

• In a large container (5 qt ice cream pail works well), dissolve sugar and gelatins in boiling water. Stir in juices, drink mix and water. Cover and freeze; stirring several times (set the oven timer if that helps you remember like it does me!).
• One hour before serving: remove from freezer; stir or use a fork to kind-of scrape it up -- frequently to assist the mixture to become slushy.
• Just before serving: scoop out 9 cups of slush into a punch bowl; stir in 1 liter of soda, then repeat with remaining slush and soda.
• OR scoop about 1 cup of slush into a large glass, cover with ginger ale or 7-Up or Ruby Red Squirt or regular Squirt. Yum.
• OR for the bachelorette party: Add a jigger of your favorite hard-liquor (try brandy) before pouring in the ginger ale or 7-Up. Bottoms' Up!

TRIPLE THREAT CHILI

Steps:

• Add all ingredients to crock pot, mix well. Cook on low for 8-10 hours. I prefer to run the pinto beans through a food processor instead of adding them whole, as this helps thicken and add some body to the chili.

FRUIT QUICK BREAD

Steps:

• Preheat oven to 350*.
• Blend butter, sugar, vanilla, salt and lemon juice. Beat in eggs one at a time.
• Dissolve baking soda in sour cream, and add to butter mixture.
• Fold in flour, preserves, nuts and food coloring.
• Pour batter into two greased and floured loaf pans.
• Bake 35-40 minutes.
• (The photo I posted to this recipe in Oct. '05 was made with peach preserves. ;) ).

CITRUS BLUEBERRY SLUSH

Steps:

• In a blender, combine orange juice concentrate, water, blueberries and ice cubes. Blend until slushy. Pour into glasses and serve.

NUTTER BUTTER BABIES (BABY SHOWER)

Steps:

• In a small dish, microwave (50% power) the pink candy melts. Don't over cook. If you do, add a small bit of vegetable shortening.
• Pink Babies: Dip 8 Nutter Butter cookies into the pink candy, the place on wax paper to set up. Before the candy shell hardens, press a round white candy melt into the upper section of the cookie, creating the baby's face. Allow to harden.
• Blue Babies: Repeat the above directions. Allow to harden.
• When the candy coating has hardened, squirt a little bit of black decorating gel onto the wax paper. Using a fine-tipped paint brush, draw the baby's eyes, nose, and mouth on the white candy melt. You can also create those features by piping icing, but I find it easier to draw them.
• Allow to harden, then serve.

APRICOT SQUARES

Steps:

• Preheat oven to 350 degrees F.
• Cream butter, granulated sugar, and vanilla until fluffy.
• Stir in flour until well blended.
• Spread in ungreased 13x9 inch pan.
• Bake 15 minutes.
• Cool completely.
• Spread jam over cooled crust.
• Beat egg whites and almond extract until soft peaks form.
• Gradually add powdered sugar and beat until stiff and glossy.
• Spread over jam.
• Sprinkle with almonds (if desired).
• Bake at 350 for 15 to 20 minutes, or until egg whites are set and slightly golden.
• Cool completely.
• Cut into 2 inch squares.

LINDA'S HAM SALAD FINGER ROLLS

Steps:

• If you didn't have the ham ground at the deli, then cut into 2" chunks and fill blender about 1/2 full. Don't put too many at a time or you can ruin the motor in your blender.
• Pulse on CHOP until finely ground, then put in a lg. bowl. Repeat this step until all the ham is ground.
• Add mayonnaise, mustard, relish, and onion. Mix well.
• Chill until ready to make rolls.
• When ready to make rolls, slice the rolls on the side with a sharp knife.
• Put as much into each roll as you like.
• Place on a serving platter.