patio blush

16-ounce can frozen orange juice concentrate, thawed and undiluted
1/4 cup lemon juice
1/4 cup honey
1/4 cup maraschino cherry juice
2 33.8-ounce bottles ginger ale, chilled
1 pint pineapple sherbet

Combine first four ingredients; divide among six 16-ounce glasses. Fill glasses with ginger ale; top each with a scoop of sherbet. Serve immediately. Makes 6 servings.

From Southern Living magazine.

mocha frosty

3 tablespoons sugar
3 tablespoons cocoa
2/3-cup water
1 tablespoon instant coffee granules
2 cups milk
1 pint vanilla ice cream
Frozen whipped topping, thawed

Combine first three ingredients in a small saucepan; bring to a boil, stirring constantly. Add coffee granules, stirring to dissolve. Chill. Combine chocolate mixture, milk and ice cream in container of an electric blender; process until smooth. Top each serving with a dollop of whipped topping. Serve immediately. Makes 5 cups.

From Southern Living magazine.

lemon-lime margaritas

2 tablespoons fresh lime juice
Margarita salt
1 cup tequila
1/4 cup Triple Sec
1/4 cup fresh lime juice
1/4 fresh lemon juice
1/4 cup sugar
Crushed ice

Place 2 tablespoons lime juice and margarita salt in separate saucers. Dip rims of 6 wide mouthed glasses into lime juice and then salt.

Combine tequila, Triple Sec, and next ingredients in a container of an electric blender. Add enough ice to mixture to measure 4 cups. Process until frothy. Pour into prepared glasses and serve immediately. Makes four cups.

From Southern Living magazine.

lemon frappe

1 6 ounce can frozen lemonade concentrate, undiluted
1-1/2 cups water
1 pint lemon ice cream or sherbet
1 12-ounce can ginger ale

Combine first three ingredients in container of an electric blender; process until smooth. Spoon into pitcher; stir in ginger ale. Serve immediately. Makes 5 cups.

From Southern Living magazine.

kahlua hummer

1/3 to 1/2 cup light rum
1/3 to 1/2 cup Kahlua
1 quart vanilla ice cream

Combine all ingredients in container of an electric blender or food processor; process until smooth. Serve immediately. Yield: 1 quart.

From Southern Living magazine.

fruit juicy rum punch

2 cups orange juice
2 cups lemonade drink
1 6-ounce can frozen orange juice concentrate, thawed and undiluted
1/2 cup sugar
1-1/2 cups light rum
7 cups ginger ale, chilled

Combine first 6 ingredients; freeze 8 hours. Before serving, let stand at room temperature for 20 minutes; stir in ginger ale. Yield 3-1/2 quarts.

From Southern Living magazine.

frozen orange whiskey sour punch

1 25.4-ounce bottle whiskey sour mix
2 quarts orange juice
8 12-ounce cans lemon-lime carbonated beverage
2 cups whiskey

Combine all ingredients. Divide mixture evenly into 2 gallon-size Ziploc, heavy-duty plastic bags. Freeze. Remove each bag from freezer 30 minutes before serving. Break into chunks in container of an electric blender; process until smooth. Serve immediately. Yield: 7 quarts or 3-1/2 quarts per bag.

From Southern Living magazine.

date shake

1 teaspoon instant coffee granules
1 tablespoon hot water
1/3 cup whole pitted dates, chopped
1/2 cup orange juice
1/2 cup plain yogurt
1 pint vanilla ice cream

Dissolve coffee granules in hot water; cool; combine coffee mixture, dates and remaining ingredients in the container of an electric blender. Process until smooth. Serve immediately. Makes 3-1/2 cups.

From Southern Living magazine.

cranberry-cherry punch

1 3-ounce package cherry-flavored gelatin
1 cup boiling water
1 6-ounce can frozen lemonade concentrate, thawed and undiluted
3 cups cold water
1 32-ounce bottle cranberry juice cocktail, chilled
1 1-liter bottle ginger ale, chilled

Dissolve gelatin in boiling water in a large bowl; add lemonade concentrate; stir until dissolved. Stir in 3 cups cold water and remaining ingredients. Serve over ice. Yield 3 quarts.

From Southern Living magazine.

cool a cino

1 cup milk
1 envelope of Maxwell House Cappuccino, any flavor
1/2 cup Cool Whip, frozen

Place milk and cappuccino in blender container; cover; blend over high speed until cappuccino is dissolved. Add whipped topping; cover. Blend until smooth. Serve at once with additional topping, if desired. Makes 1-1/4 cup or 1 serving.