Allen's Gin Seabreeze

SeaBreeze Mixer 2 Tbl (Stonewall Kitchen)
2Tbl gin
Red orange juice 1/4 cup  Trop50 by Tropicana or 1 Tbl orange liquor
Splash of tonic water
Try substituting other citrus drinks like blood orange

Mulled Cider

1 gallon cider
1 long cinnamon stick
1 Tbl cardomum
1 tsp nutmeg
1 Tbl dried orange peel
15 whole cloves
1/3 cup orange juice

Simmer gently for about 20 minutes.  Do not boil.
Strain through sieve or cheesecloth or jelly cloth

V-8 Juice

http://oldworldgardenfarms.com/2012/08/24/wow-i-could-have-made-my-own-v-8-can-your-own-hot-and-spicy-tomato-juice/ This is where I got this recipe.

Wow – I Could Have Made My Own V-8!” Can Your Own Hot and Spicy Tomato Juice

Aug24by oldworldgarden

An easy way to make some hot and spicy tomato juice to can!

So as the garden season nears the end – are you are left with still more tomatoes and peppers?  Here is a quick and easy recipe to turn those extras into a great tasting hot and spicy tomato juice.
Although regular canned tomato juice is fantastic to use throughout the year – how about turning a few of those canned jars into a hot and spicy tomato juice drink.  Not only is it a great tasting and refreshing drink – but you can use it to liven up homemade chili, make a spicy spaghetti sauce, or use as a great base for a bloody mary.
Here’s How:
( This recipe will make enough to can about 6 quarts of juice )
Start with the following garden fresh ingredients:

Tomato juice is a great way to use up those ripening tomatoes on the vine

40 to 50 medium tomatoes (Use them all up here – Roma, Celebrity, Big Boy and any others you have)
2 onions (sweet yellow or vidalia work best)
2 red peppers
2 green peppers
4 jalapeno peppers
4 cayenne peppers
2 seranno peppers
4 Cajun Belles (optional)
4 cloves of garlic
If you have a food processor – chop up all the above ingredients (seeds and all) into a liquidy pulp and place on low to medium heat and cook down for an hour or so, stirring often to avoid scorching the bottom of the pan. If you don’t have a food processor – no worries – just chop up into small pieces and throw in a large pot and cook down..it may take a little longer – but it works just as well. The important thing is to get the tomato and vegetable mixture soft and cooked down to run it easily through a strainer or food mill.
When the mixture has heated and cooked down – strain it through a food mill into a clean pot to remove all of the skins and seeds.
Now add your spices (add to taste – some like a little more – some a little less)
1 tablespoon black pepper
1 teaspoon of celery salt
1/2 teaspoon of garlic salt
Heat on a low simmering boil for another 30 to 45 minutes.
Simply can up into quart jars, put on your lids and then water bath for 30 minutes. (You can also pressure can it for 12 minutes instead of the water bath)  You are left with some great tasting hot and spicy tomato juice around to enjoy through the winter months!   – Jim and Mary
Shared on Little House In The Suburbs DIY, Funky JunkSaturday Night Special,Homestead Revival Barn Hop and Frugally Sustainable

Iced Tea

2 large cold-brew tea bags
I buy these by the case from Amazon.com
2 scoops Arnold Palmer Half and Half Powder (I buy canisters at BJ's)
2 sprigs mint (grows in my yard, but if not handy, you can skip it).
2 qts water
Combine, mix, and let stand for at least 5 minutes, or up to an hour.
Remove teabags and mint.
Refrigerate.
My family goes through one of these every day in the summer.

Coffee Creamers

Plain Coffee Creamer
3/4 cup sweetened condensed milk (or Half and Half)
Cut with regular milk, skim milk or evaporated milk and mix well.



Homemade French Vanilla Coffee Cream
1 can low fat sweetened condensed milk (or regular) 
1 ½ cups nonfat milk 
1 tablespoon vanilla 
Mix in a blender.
Read more: http://www.food.com/recipe/copycat-french-vanilla-liquid-coffee-creamer-191026#ixzz1lviYG6m9



Chocolate Mint Coffee Creamer
3/4 cup non-dairy creamer
1/2 cup Dutch process cocoa
3/4 cup powdered sugar
1/2 teaspoon peppermint extract
Put all ingredients in container and shake well.
http://www.cdkitchen.com/recipes/cat/128/



Pumpkin Spice Creamer
1 cup fat free half & half (skim milk works better because the pumpkin will thicken it up significantly)
1/2 cup pumpkin
Truvia or sugar to taste (1-2 tbsp)
1 tbsp vanilla
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
Heat the half & half, pumpkin and sugar (or Truvia) until it bubbles. Whisk together and add the vanilla and spices.
http://accidentalmommies.com/pumpkin-spice-creamer-recipe/



Cappucino Creamer
1 (14 ounce) can sweetened condensed milk 
1 1/2 cups skim milk
1 teaspoon almond extract
1/2 teaspoon orange extract
Mix and keep in airtight container.
http://www.frugalvillage.com/forums/kitchen-basics/66766-homemade-coffee-creamer.html



Chocolate Raspberry Creamer
14 oz. sweetened condensed milk
14 oz. milk
2 teaspoons cocoa powder 
2 tablespoons raspberry syrup


Mocha Coffee Creamer
1 cup cocoa powder
1/2 cup nonfat dry milk
1 cup powdered sugar
1 cup non-dairy coffee creamer
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon orange extract 
In a jar with a screw-top lid, combine all ingredients and shake well to blend. 
http://busycooks.about.com/library/recipes/blflavcoffcream.htm



Mocha Creamer
1 Tbsp unsweetened cocoa powder
1 Tbsp agave nectar or honey
1 tsp water
1/2 tsp salt
1/2 cup half and half or cream
1/2 cup milk (any kind)
Directions:
1.In a small pot over low-medium heat, stir together the cocoa powder, agave nectar, water, and salt until the cocoa is dissolved into the water and agave.
2.Once the mixture is smooth, pour in the cream and milk, and heat over low until the mixture is warm and bubbles are beginning to form around the edge of the pan.
3.Remove from heat and pour into an air-tight container. Cool and store in the refrigerator.
*Note: This creamer will separate a little bit in the fridge – chocolate layer on the bottom, cream on top. Give it a good shake before using.
http://www.branappetit.com/2012/02/06/salted-chocolate-coffee-creamer/