Ingredients

• 1 cup semisweet chocolate chips
• 1/3 cup sweetened condensed milk
• 1 tsp vanilla
• 1 cup golden raisins
• 1 cup dried cranberries (feel free to substitute any combination of dried fruits and/or nuts that your family enjoys)
• Baking tray
• Parchment paper or buttered wax paper

Directions

Line a baking tray with a sheet of parchment or buttered wax paper.

Melt the chocolate chips together with the condensed milk in a small saucepan over low heat. Remove from the heat and stir in the vanilla. Thenn add the dried fruits (and/or nuts) and stir until well coated.

Drop by teaspoons onto the baking sheet and refrigerate. Once firm, store them in an airtight container in the refrigerator.

Ingredients

• 1 banana. peeled and sliced
• 1 orange. peeled and segmented
• 1 grapefruit, peeled and segmented
• 8oz / 225g can pineapple cubes in natural juice
• 2oz dried figs, roughly chopped
• 1 kiwi fruit, peeled and sliced
• rind and juice of 1 lemon
• 4floz / 100ml slimline ginger ale

Directions

1. Place the fruits in a bowl, add the lemon juice and mix well.

2. Pour over the ginger ale and serve immediately.

Ingredients

• 2 – 21oz cans apple pie filling
• 2 cups half and half
• 2 cups ginger ale
• 1 cup plus 2 Tbl apple cider, divided
• 1/2 cup brown sugar, firmly packed
• 1 tsp apple pie spice
• 1 cup frozen non-dairy whipped topping, thawed
• TOPPING
• 2 T brown sugar
• 2 T sugar
• 2 T walnuts, ground
• 1/2 tsp cinnamon
• 1 T butter, melted

Directions

In an electric blender, blend pie filling until smooth. In a large saucepan, combine apple pie filling, half and half, ginger ale, one cup cider, brown sugar and apple pie spice. Mix well. Simmer over low heat until mixture is steamy but do not boil. Mix whipped topping with remaining 2 tbls apple cider. Set aside.

Streusel Topping:

In a small bowl, combine brown sugar, sugar, walnuts and cinnamon. Stir in butter; blend until mixture is crumbly. Pour apple creamy mixture into mugs. Top each serving with a dollop of whipped topping mixture and a sprinkling of streusel topping.

Ingredients

• 1 (46-oz.) can tomato juice
• 2 tsps. lemon juice (can use bottled concentrate)
• 1 tbl. Worcestershire sauce
• 1 tbl. prepared horseradish, more if desired
• Salt and black pepper
• Cayenne pepper
• 1/4 tsp. Tabasco sauce

Directions

Mix all ingredients several hours (or the night before) before serving. Serve as an appetizer with crackers, if desired (try Wheat Thins).
Serves about 8.

*Note: This recipe is original. It is a little on the hot side, but that is what makes it so good. Be sure to use the whole tablespoon of horseradish. In fact, sometimes I use more. It keeps well in the refrigerator for two to three weeks.

**Source: The Advocate – Baton Rouge, La

Ingredients

• 4 cups water, divided
• 1 cup sugar
• 1 cup lemon juice
• 1 tbl grated lemon peel
• 1 cup blackberries
• 1 to 2 doprs blue food coloring, optional

Directions

In a large saucepan, bring 2 cups water and sugar to a boil. Boil for 2 minutes stirring occasionally. Remove from the heat. Stir in lemon juice, lemon peel and remaining water; cool slightly.

In a blender, combine 1 cup of lemon mixture and blackberries; cover and process until blended. Strain and discard seeds. Pour blackberry mixture and remaining lemon mixture into a pitcher; stir well. Add food coloring if desired. Refrigerate until chilled. Server over ice.

Makes about 1 1/2 quarts.