Holiday Cocktails To Put Some Extra Cheer In Your Season

Holiday Cocktails To Put Some Extra Cheer In Your Season

You know peaches ‘n cream are a delicious pair, but have you tried orange juice and cream? Together they taste just like a creamsicle.

Image result for Orange Creamsicle MimosasOrange Creamsicle Mimosas

Skip the boring beer this year—holiday parties deserve fun, festive drinks, like Christmosas and Jingle Juice. Whether you want a champagne, vodka, rum, or tequila base, we’ve got a drink for you.

For even more Christmas party cocktail ideas, try these hot cocktails, holiday punch recipes, and perfect pear cocktails.

 

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INGREDIENTS

Orange slices, for garnish

1/4 c. sugar, for rimming champagne flutes

1 c. orange juice

1 tbsp. heavy cream

1 bottle champagne, prosecco, or cava

DIRECTIONS

Rim champagne flutes with an orange slice and dip in sugar. Set aside.

In a tall glass, stir together orange juice and heavy cream until combined. Pour into champagne flutes and top off with champagne.

Garnish with orange wedge.

 

 

 

Pecan Pie Martini

The only thing better than pecan pie is a pecan pie-flavored martini that’ll get you drunk.

These martini’s might look innocent, but trust us, they’re STRONG. If you’re looking for a slightly more tame holiday cocktail, check out another one of our favorites: our classic mulled wine.

 

INGREDIENTS

FOR COCKTAIL

6 oz. rumchata

6 creme de cocoa

3 bourbon

Ice

FOR GARNISH

3 tbsp. caramel, microwaved until pourable

1/4 c. toasted chopped pecans

Cool whip, for garnish

3 whole pecans, for garnish

Sprinkle of cinnamon, for garnish

 

DIRECTIONS

  1. Place caramel and toasted chopped pecans on separate small shallow plates. Dip the rim of each glass first into caramel and then into chopped pecans to coat.
  2. Combine rumchata, creme de cocoa, and bourbon in a large cocktail shaker. Fill with ice and shake until cold, 30 seconds. Pour into martini glasses and top with a dollop of whipped cream, a whole pecan, and a sprinkle of cinnamon.

 

White Christmas Margaritas

Guarantee yourself a white Christmas this year.

Get the recipe from Delish.

 

INGREDIENTS

1 (14-oz.) can unsweetened coconut milk

12 oz. silver tequila

8 oz. triple sec

1/2 c. lime juice

2 c. ice

1 lime, sliced into rounds for garnish

Lime wedge, for rimming glass

Sanding sugar, for rimming glass

Cranberries, for garnish

 

DIRECTIONS

  1. Combine coconut milk, tequila, triple sec, lime juice and ice in a blender. Blend until smooth.
  2. Rim glasses with lime wedge and dip in sanding sugar. Pour into glass and garnish with lime and cranberries. Serve.

 

Get more Holiday Cocktails recipe..!

 

 

Holiday Cocktails To Put Some Extra Cheer In Your Season
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Asparagus Pockets

Asparagus Pockets

Asparagus is one of my favorite vegetables. It’s high in fiber, vitamins, and minerals; and low in calories and sodium. It’s a versatile vegetable that can be used as a side dish, appetizer, or as a main course ingredient, think stir-fry!

Here’s one of my favorite asparagus recipes. These Asparagus Pockets are tasty, easy, and look impressive. They’ll make a great appetizer at a party, specially during the holidays. They’re so easy to make, you can whip them out in less than an hour. Guests will think you spent hours preparing them!

Here’s my recipe, hope you love them as much as we do!

Ingredients:
– 24 Asparagus tips – washed and trimmed to about 8” long
– 2 cans refrigerated crescent dough
– 1/2 shredded Parmesan cheese
– 1 Egg – beaten

Procedure:

  1. Pre-heat over to 375 degrees
  2. Prepare asparagus
  3. Unroll crescent dough – dough is pre-cut into 8 triangles and unroll as 4 sets of triangles together forming a rectangular piece
  4. Separate rectangles – Do not separate it into triangles – you should have 8 rectangles with a diagonal line scored from one corner to the other
  5. Press the scored line together to form a smooth rectangle
  6. Place 3 asparagus tips diagonally across the dough – from corner to corner
  7. Sprinkle about 1/2 tsp of cheese over asparagus
  8. Fold free corners over each other to form the pocket. Top and bottom of asparagus should peek out. Check picture above.
  9. Place each pocket on a parchment covered baking sheet.
  10. Brush each pocket with beaten egg.
  • Bake in oven about 20 minutes or until dough is golden brown.
  • Remove from oven and serve hot or warm.
  • Makes 8 pockets.
Asparagus Pockets
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Cider-Braised Chicken, Brussels Sprouts and Apples

Cider-Braised Chicken, Brussels Sprouts and Apples

This fantastic one-pan dinner is ideal for a Sunday supper or casual fall get-together with friends; the sauce is delicious, so serve with bread or mashed potatoes to soak up every delicious bite.

INGREDIENTS

  • slices bacon, chopped
  • bone-in, skin-on chicken thighs (about 3 1/2 pounds total)
  • medium tart red apples, cored and cut into wedges
  • 12 – ounce bottle hard cider
  • tablespoons chopped fresh thyme
  • tablespoons whole grain mustard
  • teaspoon kosher salt
  • 12 ounces fresh Brussels sprouts, trimmed and halved if large (2 cups)

DIRECTIONS

  1. In a very large skillet cook bacon over medium heat until crisp; remove from pan, reserving drippings in skillet. Add chicken, skin side down, and cook 10 minutes or until browned, turning once; remove from skillet. Add apples to the skillet and cook 4 minutes or until browned on both sides; remove from skillet. Drain and discard drippings from skillet.
  2. Add cider, thyme, mustard, and salt to skillet, scraping up any browned bits. Bring to boiling; reduce heat. Return chicken to skillet. Cover and simmer 10 minutes. Add Brussels sprouts. Cover and cook 5 minutes. Add apples and cook, uncovered, 3 to 5 minutes more or until chicken is done (at least 175 degrees F).
  3. To serve, divide chicken thighs, Brussels sprouts, and apples among shallow bowls or plates. Spoon cider mixture over top. Sprinkle each serving with bacon.

Nutrition Facts

(Cider-Braised Chicken, Brussels Sprouts and Apples)

Servings Per Recipe 4, sodium (mg) 840, Cobalamin (Vit. B12) (µg) 1, cal. (kcal) 860, Folate (µg) 35, pro. (g) 52, Pyridoxine (Vit. B6) (mg) 1, Potassium (mg) 804, iron (mg) 3, Monounsaturated fat (g) 25, vit. A (IU) 614, carb. (g) 23, calcium (mg) 49, sat. fat (g) 17, chol. (mg) 295, sugar (g) 13, Niacin (mg) 12, fiber (g) 4, Riboflavin (mg) 0, Trans fatty acid (g) 0, Thiamin (mg) 0, Polyunsaturated fat (g) 12, vit. C (mg) 44, Fat, total (g) 59

Cider-Braised Chicken, Brussels Sprouts and Apples
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Tropical Punch Float

Tropical Punch Float

a3403c054aa5eac17d35ca917aaebdecLast week I discovered Seafood City, a supermarket chain specializing in Filipino and Asian goods,  in my area.  They have markets in California and Hawaii, and are soon to open one in Chicago.

They had opened not far from my house a few years ago.  I don’t know why it took me this long to go there, but I’m glad I finally did!

I love markets, specially ethnic ones; and I loved Seafood City! I love to wander the aisles looking at different foods and ingredients they offer.
I spent a couple of hours wandering Seafood City’s aisles and checking out the concessions lining the inside perimeter.  There were a couple of bakeries, including Red Ribbon, my favorite Filipino bakeshop, a couple of fast food outlets, Jollibee and Grill City, and an ice cream shop featuring Magnolia brand ice cream.  Yummy!  [spacer height=”20px” id=”2″]

 

 

 

 

 
I grabbed lunch at Grill City.  I couldn’t resist their Filipino barbecue and banana que!

I know I digress, but I’m so excited about my new “find” I just had to share!

Lunch was delish, but I couldn’t finish it.  Turned out my eyes were bigger than my stomach.  So I packed it up and took it home for later.  Packing up a doggie bag is so easy, they leave an industrial sized roll of plastic wrap on the counter so you can help yourself!

So I wrapped up my banana que and enjoyed it later, way later, before wandering the aisles with my shopping cart.

The aisles were filled with many childhood favorites as well as some interesting new food.  Before long my cart was filled with all sorts of goodies; familiar ingredients like egg roll wrappers, tofu, and bean sprouts (I’d turn them into lumpia later); and some tasty looking new items such as chocolate banana wafers.

 
My favorite new find was this can of Del Monte Four Seasons drink.  I could see all sorts of possibilities!

A pineapple, mango, and guava juice punch, how wrong can you go?  My mind went thru different concoctions I could mix up with this tropical punch; daiquiris, margaritas, spritzes, and more!  I couldn’t wait to get home and try some!

Before I headed home I grabbed some Magnolia mango flavored ice cream, it could come in handy; if not I could just eat it with my banana que!

At home I got busy!  I opted to make a non-alcoholic float that everyone could enjoy, even the 22 month old twin grandkids.  Best of all I had the 3 ingredients I would need:  Four Seasons punch, ginger ale, and mango ice cream.
This is what I came up with, it was awesome!  This Tropical Punch Float is the perfect summer beverage and it’s so simple you really don’t even need a recipe!  (But I’ll include in below, just in case!)

I know you may not be able to find this Del Monte Four Seasons juice, it was the first time I’d seen it, but you can substitute any type of tropical punch or juice such as mango, pineapple, guava, or a similar mixture.

If you don’t find Magnolia Ice Cream you can use Hagen Daz Mango Sorbet.  It takes just as good and a bit lighter than using ice cream.  I’m pretty sure most grocery stores stock Hagen Daz Sorbets.  But if you can’t find mango a pineapple sorbet will work too!

Here’s the recipe!  It will go great with your Labor Day barbecue or just as a treat during the last few days of summer.

 

 

Ingredients:

Del Monte Four Seasons Juice or mango, pineapple, guava juice/punch

Ginger Ale

Mango ice cream or sorbet

 

Directions:

Fill glass 1/3 full with juice

Add ginger ale to about 1″ from rim

Add a scoop of ice cream or sorbet

Pop in a straw and serve immediately.

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Tropical Punch Float
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Servings
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Tropical Punch Float
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Servings
1
Servings
1
Ingredients
Servings:
Instructions
  1. Fill glass 1/3 full with juice
  2. Add ginger ale to about 1" from rim
  3. Add a scoop of ice cream or sorbet
  4. Pop in a straw and serve immediately.
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Frozen Mango Lemonade & Simple Syrup Recipe

Frozen Mango Lemonade & Simple Syrup Recipe

Yay!  The grandsons have arrived for their annual vacation with us!  That can only mean that summer’s here!  They arrived Memorial Day weekend, sure it may be a few weeks before the official first day of summer, it’s June 20th. this year in case you want to know, but at our house summer officially begins the day Dion and Devon arrive.

Aside from ushering in summer the boys’ arrival also means I’ll be mixing up more refreshing drinks for them and their buddies who seem to gravitate at our house when they’re here.  Instead of filling the kids on soda and juice boxes, which are on my daughter’s list of “do not give the boys”, I mix them up a variety of healthier alternatives.  I like to use seasonal fruits to make summer drinks, popsicles, and other frozen treats.

This year we’re really into lemonades.  We discovered Brazilian Lemonade on last year’s trip to Jordan and have been making it ever since.  But to mix it up a bit I thought I’d experiment with lemonade, trying different fruits to mix in.

Frozen Mango LemonadeOne of the best lemonades I’ve come up with so far is Frozen Mango Lemonade.  It’s not just any lemonade, it’s a homemade slushie that can double as dessert, it’s that good!

It’s super easy to make and uses some of the fresh mangoes my husband comes home with every week.  Yes, his mango guy is back this year supplying him with bushels of fresh ripe mango.  This frozen mango lemonade is really one of the easiest ways to use up that mango supply.

 

Frozen Mango Lemonade

Simple Syrup

But before you haul out the blender and start blending this summer you should really consider making a pint or so of simple syrup.  Why you might ask do you need simple syrup and what exactly is it.  Simple syrup is really just sugar water, you’ve seen it at Starbucks when you add sweetener to your coffee, they call it Liquid Sugar.  Most mixologists (bartenders) use simple syrup in cocktails instead of plain granulated sugar, it mixes better.  I’m sure you’ve seen undissolved sugar at the bottom of a glass of iced tea or lemonade, sugar may not easily dissolve in cold drinks.  Well simple syrup solves this problem because it’s already dissolved.  It’s really the best way to sweeten any cold drink you make including cocktails, except maybe a Manhattan that calls for a sugar cube.

I like to keep jars of simple syrup around specially during summer to sweeten all my cold beverages.  It’s very easy to make and stores in the fridge for weeks.  So here’s how to make a pint of simple syrup, you can cut the recipe in half, double, or triple it according to your needs.  It’s super easy!

2 cups white sugar

2 cups water

 

Place sugar and water in saucepan and put it on the stove over medium high heat.

Stir until sugar dissolves, turn heat down to medium.

Simmer on stove for 5-10 minutes or until it thickens just a bit, the consistency is really up to you.  I like my simple syrup a bit thicker, not quite the consistency of pancake syrup but not watery either.

Remove from heat and pour  into pint size mason jar, keep it uncovered until it cools to room temperature.

Screw on the lid and store in fridge to use as needed.

Sometimes I make it using a 2:1 ratio, 4 cups sugar to 2 cups water.  This gives you a higher concentration of sugar meaning you use less to sweeten beverages, but this takes a bit longer for the sugar to dissolve.  Either way is fine, it’s really up to you.

So now that you have your simple syrup let’s mix up some Frozen Mango Lemonade!

Frozen Mango Lemonade

Ingredients:

4 Oz. Minute Maid Pure Lemon Juice from Concentrate – you can find this in the frozen juice section.  It’s sold in plastic bottles.  Thaw it out to use.

2 Large Ripe Mangoes, peeled and sliced off the seed

1/4 cup simple syrup, or add to suit your taste

Ice Cubes

How to:

Place lemon juice, mango slices, and simple syrup in blender and puree.  After it’s pureed you may want to taste it to see if it’s sweet enough, if not add more simple syrup until it is.

Fill blender pitcher to the top with ice cubes.

Blend until all the ice cubes are dissolved, you should end up with a thick slush.

Pour into a pitcher or glass and serve.

See very easy!

By the way grown ups can add a shot of rum for a frozen cocktail.  Add the rum at the same time as the other ingredients and blend before adding in ice cubes.  Trust me it’s delish!  I’ve been doing this for years for me and my girlfriends, but we call them Mango Daquiris!


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Frozen Mango Lemonade
Frozen Mango Lemonade
Print Recipe
A sweet and refreshing summer drink or dessert!
Frozen Mango Lemonade
Frozen Mango Lemonade
Print Recipe
A sweet and refreshing summer drink or dessert!
Ingredients
Frozen Mango Lemonade
Simple Syrup
Servings:
Instructions
Simple Syrup
  1. Place sugar and water in saucepan and put it on the stove over medium high heat.
  2. Stir until sugar dissolves, turn heat down to medium.
  3. Simmer on stove for 5-10 minutes or until it thickens just a bit, the consistency is really up to you. I like my simple syrup a bit thicker, not quite the consistency of pancake syrup but not watery either.
  4. Remove from heat and pour into pint size mason jar, keep it uncovered until it cools to room temperature.
  5. Screw on the lid and store in fridge to use as needed.
Frozen Mango Lemonade
  1. Place lemon juice, mango slices, and simple syrup in blender and puree. After it's pureed you may want to taste it to see if it's sweet enough, if not add more simple syrup until it is.
  2. Fill blender pitcher to the top with ice cubes. Blend until all the ice cubes are dissolved, you should end up with a thick slush.
  3. Pour into a pitcher or glass and serve.
    Frozen Mango Lemonade
Recipe Notes

Sometimes I make simple syrup using a 2:1 ratio, 4 cups sugar to 2 cups water. This gives you a higher concentration of sugar meaning you use less to sweeten beverages, but this takes a bit longer for the sugar to dissolve. Either way is fine, it's really up to you.

By the way grown ups can add a shot of rum to the lemonade for a frozen cocktail.  Add the rum at the same time as the other ingredients and blend before adding in ice cubes.  Trust me it's delish!  I've been doing this for years for me and my girlfriends, but we call them Mango Daquiris!

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