Swamp Juice

These are "howl-worthy" recipes for kids and adults alike. Maybe you are still looking for a few ideas to put the finishing touches on your own Halloween party or maybe you are just looking for fun. In any instance, I'm hoping you enjoy some of these holiday treats!


I'm kicking my Halloween week off with a couple of drinks. One is for all the adults and the other is for the kids, designated drivers, or those that like a good swamp juice. Either way, they are a great way to get your party started. First up a candy corn inspired cordial that is certainly beautiful to look at and even better to sip. Vodka is infused with candy corn for a few hours which imparts the great color scheme. Your vodka won't be tasting exactly like candy corn, but it will add a good amount of sweetness. The colored liquor is then mixed with Grand Marnier, lemon juice and a splash of lemon-lime soda for a bit of fizz.

Next up is the green tinted swamp juice. This drink is a hit with kids and adults alike. Lime jello is dissolved in hot water before being mixed with pineapple juice, orange juice concentrate and lastly a splash of ginger ale. Yellow and blue food coloring assure the perfect color.  Decorate these drinks with gummy worms or go ahead and freeze little gummy critters in an ice cube tray and drop them into your swamp juice for a "gross" affect.

Both of these drinks are easy to make ahead. Making a big pitcher or punch bowl will free up your hands and makes it easy to mingle instead of playing bartender. All that's left to do when your guests arrive is the splash of soda. Even if you are not planning a party this year, you might be able to surprise your loved ones with one of these drinks and get everyone involved into a ghoulish mood!

Candy Corn Cordial


(adapted from Foodnetwork.com)

(Makes 4 drinks)

Ingredients:


For the infused vodka:

1/2 cup candy corn
1 1/2 cup vodka

For the cordials:

Infused vodka
2 tablespoons Grand Marnier
Juice of 1 Lemon
Lemon-Lime Soda
Candy Corn, for garnish

Preparation:

Infuse the vodka: Combine the candy corn and vodka in an airtight container; set aside for at least 3 hours, then strain.

Make the cordials: Combine the infused vodka, orange liquor and lemon juice in a large measuring cup, add a splash of lemon-lime soda and stir. Pour into chilled martini glasses and garnish with candy corn.

Swamp Juice

(adapted from AllRecipes.com)

(makes 20 servings)

Ingredients:

2 (3 ounce) packages lime flavored gelatin mix
1 quart hot water
1 (46 fluid ounce) can pineapple juice
2 (12 fluid ounce) can frozen orange juice concentrate, thawed
4 cups cold water
yellow and blue food coloring, optional
2 liters ginger ale
gummy worms, for garnish

Preparation:

Dissolve gelatin in 1 quart of hot water. Allow to cool.

When gelatin is cool, pour into a large punch bowl. Stir in pineapple juice, orange juice concentrate and cold water. Add food coloring (if desired) until preferred color is reached (start with a couple of drops of each). Pour in ginger ale just before serving. Garnish with gummy worms.

Witch’s Brew

4 cups apple cider
1 cup pomegranate juice
1 tablespoon freshly grated ginger
Juice of 1 lemon, about 3 tablespoons
1 block of dry ice
1 large cast iron dutch oven
1 large metal bowl (which can easily fit inside the dutch oven)
Chilled glass mugs

Directions
Add the apple cider, pomegranate juice, grated ginger, and lemon juice together in a pitcher.

Wearing gloves and using a hammer, smash the dry ice into large chunks. Place a few in the bottom of the dutch oven and add water to cover. Place the metal bowl inside the dutch oven and pour in the brew. Use a ladle to fill the mugs for your guests.

COOKS NOTES & SAFETY TIPS: Use a metal bowl to fit inside the dutch oven because glass can shatter from the extreme low temperature of the dry ice. It is also advisable to wear gloves to protect your hands when using dry ice.

Very Berry Margaritas

• 3 cups ice
• 1 cup gold tequila
• 2/3 cup triple sec
• 1/2 cup orange juice
• 2/3 cup frozen strawberries
• 2/3 cup frozen blueberries
• 2/3 cup frozen raspberries
• 3 tablespoons white sugar

Place the ice into a blender pitcher. Pour in the tequila, triple sec, and orange juice. Add the strawberries, blueberries, raspberries, and sugar. Cover, and blend until the mixture is smooth, or to your desired consistency. Pour into chilled glasses to serve.

Sangria! Sangria!

• 1/2 cup brandy
• 1/4 cup lemon juice
• 1/3 cup frozen lemonade concentrate
• 1/3 cup orange juice
• 1 (750 milliliter) bottle dry red wine - Spanish Rioja wine
• 1/2 cup triple sec
• 1 lemon, sliced into rounds
• 1 orange, sliced into rounds
• 1 lime, sliced into rounds
• 1/4 cup white sugar (optional)
• 8 maraschino cherries
• 2 cups ginger ale or 7-up

**Make sure to let it sit for several hours or overnight before serving

1. In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda, ginger ale, or 7up just before serving.

Watermelon Sangria

• 12 cups cubed watermelon
• 1 (750 milliliter) bottle dry white wine
• 1 cup vodka
• 1/2 cup triple sec
• 1/2 cup simple syrup
• 3 cups cubed seeded watermelon
• 1 medium lime, quartered
• 1 orange, cut into wedges
• 1 cup fresh blueberries

Place 9 cups of watermelon cubes in a blender; blend on high until very smooth. Strain juice through a mesh strainer into a large pitcher. Pour the wine, vodka, triple sec, and simple syrup into the pitcher. Stir to combine. Mix the remaining 3 cups of watermelon cubes, the lime quarters, orange sections, and blueberries into the sangria. Chill for 4 hours before serving.

*Top each glass with some lemon-lime pop, just for some fizz

Blenda's Strawberry Slush Delight

• 3 cups sugar
• 6 cups water
• 1 (46 fluid ounce) can pineapple juice
• 1 (12 fluid ounce) can frozen lemonade concentrate
• 2 (12 fluid ounce) cans frozen orange juice concentrate
• 1 quart strawberries (fresh or frozen) pureed in a blender
• 2 cups rum, or to taste
• 2 (2 liter) bottles chilled lemon-lime soda

1. In a saucepan, dissolve the sugar in the water by bringing it to a boil over medium-high heat. Turn off the heat and allow it to cool.

2. Combine the sugar water with the pineapple juice, lemonade, orange juice and pureed strawberries in a 6-quart container. Mix in the rum to taste. Put the entire mixture into a large plastic ice cream pail and freeze overnight.

3. To make the drinks to order, scoop 1/2 cup of the frozen mixture into an 8 oz glass. Fill the glass with lemon-lime soda and serve with a straw. Keeps well in freezer for up to one month.

I catered a wedding shower which had a beach theme. We set up the tiki bar with this drink and everyone loved it! Froze this in sand buckets and served with an ice cream scoop. Thanks for a great drink!!

Smooth Sweet Tea

• 1 pinch baking soda
• 2 cups boiling water
• 6 tea bags
• 3/4 cup white sugar
• 6 cups cool water

Directions

1. Sprinkle a pinch of baking soda into a 64-ounce, heat-proof, glass pitcher. Pour in boiling water, and add tea bags. Cover, and allow to steep for 15 minutes.

2. Remove tea bags, and discard; stir in sugar until dissolved. Pour in cool water, then refrigerate until cold.

Pomegranate-Berry Smoothie

Long associated with abundance and fertility, pomegranates are eaten in Turkey and other Mediterranean countries for luck in the new year.


• 1/2 cup(s) chilled pomegranate juice
• 1/2 cup(s) vanilla low-fat yogurt
• 1 cup(s) frozen mixed berries

________________________________________

Directions

1. In blender, place juice, yogurt, and berries. Cover and blend until pureed

Apple Cider (from Celebrating Life)

Apple cider can be the new love of your life if you let it.


Mix Simply Apple juice, 3 fresh squeezed oranges, 1 fresh squeezed lemon, 3/4 cup brown sugar {or more if needed}, cinnamon and cloves to taste and heat until cozy & warm.

Top with whipped cream, caramel, & cinnamon.

Then take a sip & enjoy your life.

Apple Orchard Punch

Champagne can be used instead of ginger ale for an adult punch

• 1 (32 fluid ounce) bottle apple juice, chilled
• 1 (12 fluid ounce) can frozen cranberry juice concentrate
• 1 cup orange juice
• 1 1/2 liters ginger ale
• 1 apple

Directions

1. In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.

2. Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.

**Float an ice ring with fresh cranberries frozen inside.

Apple Cider

• 6 cups apple cider
• 1/4 cup real maple syrup
• 2 cinnamon sticks
• 6 whole cloves
• 6 whole allspice berries
• 1 orange peel, cut into strips
• 1 lemon peel, cut into strips

Directions

1. Pour the apple cider and maple syrup into a large stainless steel saucepan.

2. Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.

3. Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.

4. Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.

Luscious Slush Punch

• 1 – 1 1/2 cups white sugar
• 6 cups water
• 2 (3 ounce) packages strawberry flavored gelatin mix
• 1 (46 fluid ounce) can pineapple juice
• 2/3 cup lemon juice
• 1 quart orange juice
• 2 (2 liter) bottles lemon-lime flavored carbonated beverage

Directions
1. In a large saucepan, combine sugar, water, and strawberry flavored gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. Divide mixture in half, and freeze in 2 separate containers.

2. When ready to serve, place the frozen contents of one container in a punch bowl, and stir in 1 bottle of lemon-lime soda until slushy.

I have nade this with Splenda, sugar-free jello and Diet Sprite/ 7UP. It's perfect for those who can't have sugar and those of us who are watching our carbs and calories.

It's become a family favorite and gets requested by lot of folks to have the recipe! This is a great punch, just allow extra time for freezing. I divide the punch into 2- 1 gallon freezer Ziploc bags that I place on a sheetcake pan in my freezer until frozen. I have never had to wait for the punch to cool before pouring it, by doing it this way. I take 1 bag of punch out of the freezer an hour or so before serving and with it in my punch bowl, I scrape it with a metal spatula to make a consistent slush when the 2 liter is added. I've also sat it in my sink for an hour and let it thaw a bit on its own and/or microwaved it for a minute or so to get it to the consistency I wanted. If you forget to get it out beforehand or have unexpected company, just throw it in the microwave and it'll be ready in no time. This is very good with Gingerale as well. Feel free to change up the jello flavors, Try Wild Strawberry and Cherry combined for an extra treat. I have made this for 25+ years

Hot Apple Cider

Ingredients

• 6 cups apple cider

• 1/4 cup real maple syrup

• 2 cinnamon sticks

• 6 whole cloves

• 6 whole allspice berries

• 1 orange peel, cut into strips

• 1 lemon peel, cut into strips

Directions

1. Pour the apple cider and maple syrup into a large stainless steel saucepan.

2. Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.

3. Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.

4. Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.

This is PHENOMINAL! Just perfectly delicious. I just added one thing which is an old trick I recently learned from a New York State apple farmer who's family has been making hot cider for 150 or so years. Thinly slice and or chop up some McIntosh apples including the peel into small pieces and drop a small bunch of the apple pieces into each cup of hot cider just before serving

Cocoa Mix In A Jar

Ingredients

• 6 1/2 cups powdered milk
• 1 (5 ounce) package non-instant chocolate pudding mix
• 1 cup powdered chocolate drink mix
• 1/2 cup powdered non-dairy creamer
• 1/2 cup confectioners' sugar
• 1/2 cup unsweetened cocoa powder

Directions

1. In a large bowl, combine powdered milk, chocolate pudding mix, chocolate drink mix powder, creamer, confectioners' sugar, and cocoa. Divide the mixture between two 1 quart jars. Seal, and decorate as desired. These can be stored in a dry area for up to 3 months.

2. Attach a tag with the following instructions: Hot Cocoa: Dissolve 1/3 cup cocoa mix in 1 cup boiling water.

Creamy Hot Cocoa

• 1/3 cup unsweetened cocoa powder
• 1/2 cup white sugar
• 1 pinch salt
• 1/3 cup boiling water
• 3 1/2 cups milk
• 3/4 teaspoon vanilla extract
• 1/2 cup half-and-half cream

Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature

Southern Sweet Tea

• 1 Gallon Water, divided

• 7 Regular Size Tea Bags (with paper tag removed)
• 1 1/2 Cups Sugar

Directions

Fill a medium sauce pan half way with water and place over medium high heat. Pour in 1 1/2 cups of sugar and stir until dissolved. Once sugar water mixture reaches a rapid boil, remove from heat. Place 7 tea bags in saucepan and dunk into sugar water mixture a couple of times with a spoon. Place lid on sauce pan and let steep for 5-6 minutes. Fill a 1 gallon pitcher half-way with cool water and ice (this will help your tea cool much faster). Once your tea has steeped for 5-6 minutes, pour tea into pitcher and throw tea bags away. Add water to pitcher to reach 1 gallon.

Instant Cocoa Mix

2 3/4 cups Instant non-fat dry milk powder
1 1/2 cups instant cocoa mix (kind for milk)
1/2 cup non dairy coffee creamer
1/2 cup powdered sugar
1 cup minature marshmellows

Combine in a large bowl and mix well.  Stor in an airtight container. 

To Serve:  1/3 cup mix to 1 cup boiling water.

To give as give, use decorative jars and ribbon to decorate!

Frozen Punch

3 pkg Jello (color you want for punch)
9 cups boiling water

Mix together until Jello dissolves, set aside

Mix in large sauce pan:

4 cups sugar
4 cups boiling water

Mix together and continue to boil until sugar dissolves.  Add to Jello mixture.

Add:

1 6 oz lemon juice
1 46 oz pineapple juice
1 46 oz orange juice

Freeze in containers that it will be easy to remove from in a frozen state.  When ready to serve, place frozen mixture in punch bowl and cover with ginger ale.