Scorpion Bowl

By: JJS0513
"Routinely found at Chinese restaurants, this punch-like cocktail is absolutely mouthwatering. This goes great with Chinese and Polynesian food."








Ingredients

* 3 cups crushed ice
* 2 fluid ounces gin
* 1 fluid ounce dark rum
* 2 fluid ounces 151 proof rum
* 2 fluid ounces light rum
* 2 fluid ounces vodka
* 2 fluid ounces grenadine syrup
* 8 fluid ounces fresh orange juice
* 10 fluid ounces pineapple juice
* 3 fluid ounces fresh lemon juice (optional)
* 4 pineapple chunks
* 8 maraschino cherries

Directions

1. Place the crushed ice in a large pitcher and pour in the gin, dark rum, 151 proof rum, light rum, vodka, grenadine, orange juice, pineapple juice, and lemon juice. Stir well to mix, then pour into a large, decorative cocktail glass and garnish with pineapple, cherries, and straws.

Fruity-Punchy

By: BURNSTEM
"The ultimate alcoholic fruit punch."













Ingredients

* 1 fluid ounce vodka
* 1 fluid ounce coconut rum
* 1 (1.5 fluid ounce) jigger cranberry juice
* 1 (1.5 fluid ounce) jigger pineapple juice

Directions

1. Pour the vodka, rum, cranberry juice, and pineapple juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.

White Christmas Cocktail

By: DanaV
"This is a very fun holiday drink!"









Ingredients

* 1 fluid ounce heavy cream
* 1 fluid ounce vodka
* 1 fluid ounce peppermint schnapps
* 1 fluid ounce white creme de cacao
* 1 cup ice cubes
* 1 small candy cane (optional)

Directions

1. Pour the heavy cream, vodka, schnapps, and white creme de cacao into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled glass, and garnish with a mini candy cane to serve.

Nutritional Information

Amount Per Serving Calories: 142 | Total Fat: 5.6g | Cholesterol: 20mg
Nutritional Information
White Christmas Cocktail

Servings Per Recipe: 2

Amount Per Serving

Calories: 142

* Total Fat: 5.6g
* Cholesterol: 20mg
* Sodium: 11mg
* Total Carbs: 8.4g
* Dietary Fiber: 0g
* Protein: 0.3g

Fabulous Football Dip

By: Eric Hallett
"Always a crowd pleaser and so easy to make. This recipe can be as hot or as mild as you like, depending on which kind of tomatoes you buy. I got this recipe from a friend. Serve with tortilla chips.





Ingredients

* 1 pound sausage
* 1 (10 ounce) can diced tomatoes with green chile peppers
* 2 (8 ounce) packages cream cheese, softened

Directions

1. In a large skillet, cook sausage over a medium heat until it is browned and cooked through.
2. Mix tomatoes and cream cheese into the skillet. Stir and continue cooking the mixture over a medium heat until the cheese has melted.


Nutritional Information

Amount Per Serving Calories: 583 | Total Fat: 56.6g | Cholesterol: 134mg
Fabulous Football Dip

Servings Per Recipe: 6

Amount Per Serving

Calories: 583

* Total Fat: 56.6g
* Cholesterol: 134mg
* Sodium: 913mg
* Total Carbs: 4.4g
* Dietary Fiber: 0.5g
* Protein: 14.8g

Fabulous Canned Fruit Frappes

By: Mealtime.org
"Toss a can of fruit into the freezer overnight: then whirl this fruity concoction together the next day. The blend of fruit, juice and yogurt makes this beverage--created in three delicious flavors--a refreshing and easy way to fit in fruit for breakfast, dessert or snack time."





Ingredients

* For Peachsicle Frappe:
* 1 (15.25 ounce) can sliced peaches in juice
* 1 1/2 cups sugar-free lemonade
* 1 (6 ounce) container low-fat or non-fat vanilla yogurt

Directions

1. Freeze the can of fruit overnight or longer until frozen solid.
2. Run the frozen can under hot, running water for 3 to 4 minutes until the edges are thawed. (The contents will move when you shake the can.) Open the can and coarsely cut up the fruit in the can with a small knife; scoop into the blender. Add the remaining ingredients, cover blender and puree.
3. Serve in chilled glasses.

Footnotes

*
For Vanilla Pear Frappe:
*
1 can (15 1/4 ounces) sliced pears in juice
*
1 1/2 cups pear nectar or unsweetened apple juice
*
1 container (6 ounces) low-fat or non-fat vanilla yogurt
*
For Tangy Grapefruit Frappe:
*
1 can (15 1/4 ounces) red grapefruit
*
2 cups ruby red grapefruit juice
*
1 teaspoon lime juice

Nutritional Information

Amount Per Serving Calories: 100 | Total Fat: 0.6g | Cholesterol: 2mg
Fabulous Canned Fruit Frappes

Servings Per Recipe: 4

Amount Per Serving

Calories: 100

* Total Fat: 0.6g
* Cholesterol: 2mg
* Sodium: 35mg
* Total Carbs: 22.6g
* Dietary Fiber: 1.5g
* Protein: 2.8g

Butterscotch Spice Cake

By: Sonja
"A quick, easy butterscotch spice cake. Kids love it!"







Ingredients

* 1 (18.25 ounce) package spice cake mix
* 1 (3.4 ounce) package instant butterscotch pudding mix
* 4 eggs
* 1 cup water
* 1/2 cup vegetable oil

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In large mixing bowl, combine spice cake, butterscotch pudding mix, eggs, water and oil. Beat with an electric mixer for 4 minutes.
3. Pour into prepared Bundt pan, and bake at 350 degrees F (175 degrees C), for 55 to 60 minutes, or until cake tests done. Allow cake to cool 15 minutes before serving.

Nutritional Information

Amount Per Serving Calories: 317 | Total Fat: 16.1g | Cholesterol: 70mg
Butterscotch Spice Cake

Servings Per Recipe: 12

Amount Per Serving

Calories: 317

* Total Fat: 16.1g
* Cholesterol: 70mg
* Sodium: 438mg
* Total Carbs: 38.9g
* Dietary Fiber: 1g
* Protein: 4.7g

Mandarin Orange Cake I

By: Ellen
"Quick and delicious!"










Ingredients

* 1 (18.25 ounce) package yellow cake mix
* 4 eggs
* 1 cup vegetable oil
* 1 (11 ounce) can mandarin orange segments
* 1 (8 ounce) container frozen whipped topping, thawed
* 1 (20 ounce) can crushed pineapple with juice
* 1 (3.5 ounce) package instant vanilla pudding mix

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.

Nutritional Information

Amount Per Serving Calories: 337 | Total Fat: 19.9g | Cholesterol: 48mg
Mandarin Orange Cake I

Servings Per Recipe: 18

Amount Per Serving

Calories: 337

* Total Fat: 19.9g
* Cholesterol: 48mg
* Sodium: 286mg
* Total Carbs: 38.1g
* Dietary Fiber: 0.7g
* Protein: 3g

Orange Juice Cake

By: Debbie Rowe
"This cake is similar to a rum cake, but you substitute orange juice for rum."









Ingredients

* 1 (3.5 ounce) package instant vanilla pudding mix
* 1 (18.25 ounce) package yellow cake mix
* 4 eggs
* 1/2 cup vegetable oil
* 1 cup cold water
* 1/2 cup butter
* 3/4 cup white sugar
* 3/4 cup orange juice

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a large bundt pan.
2. Combine the cake mix, pudding mix, water, oil, and eggs together. Mix with an electric mixer on medium speed for 2 minutes. Pour batter into bundt pan.
3. Bake for 30 minutes, or until knife inserted in cake comes out clean.
4. Combine the butter or margarine, sugar, and orange juice in a saucepan. Boil this mixture for about 2 minutes. While still warm, poke holes in the top of the cake with a fork. Pour orange juice mixture over cake. When the cake is saturated place it on a plate, and dust top with confectioners' sugar.

Nutritional Information

Amount Per Serving Calories: 444 | Total Fat: 23.6g | Cholesterol: 92mg
Orange Juice Cake

Servings Per Recipe: 12

Amount Per Serving

Calories: 444

* Total Fat: 23.6g
* Cholesterol: 92mg
* Sodium: 479mg
* Total Carbs: 55.5g
* Dietary Fiber: 0.5g
* Protein: 4.2g

Irish Cream Bundt Cake

By: Sue Haser
"Great tasting glazed Bundt cake with Irish cream baked in. Excellent for any time or any occasion."






ngredients

* 1 cup chopped pecans
* 1 (18.25 ounce) package yellow cake mix
* 1 (3.4 ounce) package instant vanilla pudding mix
* 4 eggs
* 1/4 cup water
* 1/2 cup vegetable oil
* 3/4 cup Irish cream liqueur
* 1/2 cup butter
* 1/4 cup water
* 1 cup white sugar
* 1/4 cup Irish cream liqueur

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
2. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
4. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.

Nutritional Information

Amount Per Serving Calories: 527 | Total Fat: 23.6g | Cholesterol: 92mg
Irish Cream Bundt Cake

Servings Per Recipe: 12

Amount Per Serving

Calories: 527

* Total Fat: 23.6g
* Cholesterol: 92mg
* Sodium: 477mg
* Total Carbs: 67.2g
* Dietary Fiber: 0.5g
* Protein: 4.1g

Tangerine Orange Cake

By: Leslie Tackett
"This is the same as an Orange Cake with Orange Topping but made with tangerine-orange juice. It's so good, I have to ask my husband to hide it so I won't pig-out on it. Can be made as a Bundt cake or muffins!"





Ingredients

* 1 (18.25 ounce) package yellow cake mix
* 1 (3 ounce) package instant lemon pudding mix
* 3/4 cup tangerine juice
* 1/2 cup vegetable oil
* 4 eggs
* 1 teaspoon lemon extract
*
* 1/3 cup tangerine juice
* 2/3 cup white sugar
* 1/4 cup butter

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch Bundt pan or line a muffin pan with paper cups.
2. In a medium bowl, stir together the cake mix and instant pudding. Add the tangerine juice, oil, eggs and lemon extract, mix until well blended. Pour into the prepared pan or pans.
3. Bake for 35 to 40 minutes in the preheated oven, until the cake springs back to the touch. For cupcakes, bake for 15 to 17 minutes. Let cool in the pan for 10 minutes before removing from pan to cool completely.
4. In a small saucepan, combine the remaining tangerine juice, sugar and butter over medium heat. Stir frequently until the mixture is smooth. Drizzle over cooled cake or cupcakes.

Nutritional Information

Amount Per Serving Calories: 409 | Total Fat: 19.8g | Cholesterol: 82mg
Tangerine Orange Cake

Servings Per Recipe: 12

Amount Per Serving

Calories: 409

* Total Fat: 19.8g
* Cholesterol: 82mg
* Sodium: 443mg
* Total Carbs: 54.8g
* Dietary Fiber: 0.5g
* Protein: 4.1g

Mocha Cake V

By: PIANOJEN8
"This is a recipe I received for my wedding. It is so easy to make and I received rave reviews about it."








Ingredients

* 1 (18.25 ounce) package yellow cake mix
* 1 (3 ounce) package instant vanilla pudding mix
* 1/3 cup vegetable oil
* 1 cup sour cream
* 4 eggs
* 1/2 cup coffee flavored liqueur
* 1 cup semisweet chocolate chips
* 1/4 cup semisweet chocolate chips
* 2 tablespoons butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, sour cream and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the coffee liqueur and chocolate chips.
3. Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Spread with Chocolate Glaze.
4. For Chocolate Glaze: In a saucepan, melt together the butter and chocolate chips, stirring frequently. Cool slightly, then quickly spoon over cake.

Nutritional Information

Amount Per Serving Calories: 568 | Total Fat: 28.8g | Cholesterol: 102mg
Mocha Cake V

Servings Per Recipe: 10

Amount Per Serving

Calories: 568

* Total Fat: 28.8g
* Cholesterol: 102mg
* Sodium: 541mg
* Total Carbs: 68.6g
* Dietary Fiber: 1.8g
* Protein: 6.4g

Fabulous Orange Cake

By: D. Claybourn
"This is a very rich and moist cake that is one of my husband's favorites, and very easy to make. We have also substituted Peach Schnapps for the orange liqueur with great results."







Ingredients

* 1 (18.25 ounce) package yellow cake mix
* 1 (3.4 ounce) package instant vanilla pudding mix
* 2 cups sour cream
* 2 eggs
* 1/4 cup vegetable oil
* 1/4 cup orange liqueur
* 1 cup white chocolate chips
* 1/8 cup confectioners' sugar for dusting

Directions

1. Preheat oven to 350 degrees F(175 degrees C). Grease a 9 inch Bundt pan.
2. In a medium bowl, stir together the cake mix and pudding mix. Add the sour cream, eggs, oil and orange liqueur. Mix until smooth and well blended, then fold in the white chocolate chips. Pour the mixture into the prepared pan.
3. Bake for 1 hour in the preheated oven, until cake springs back to the touch. Allow cake to cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely. When cake is cool, dust with confectioners' sugar and serve.

The Fabulous

By: Bizzo97
"One sip, and you'll call this light, refreshing drink 'Fabulous' too!"







Ingredients

* 1 cup ice cubes
* 1 1/4 fluid ounces raspberry vodka
* 3 fluid ounces club soda
* 1 fluid ounce lemon-lime soda
* 1 lime twist

Directions

1. Fill a rocks glass with ice, and pour in the vodka, club soda, and lemon-lime soda. Top with a lime twist and serve with a straw.

PB Breeze

Ingredients

* 1 1/2 ounces Captain Morgan Parrot Bay™ Coconut Rum
* 2 ounces cranberry juice
* 2 ounces pineapple juice
* 1 slice pineapple

Directions

1. Pour Captain Morgan Parrot Bay™ Coconut Rum, cranberry juice, and pineapple juice into an ice-filled glass and stir: garnish with pineapple to serve.

Easy Frozen Margaritas

By: USA WEEKEND columnist Pam Anderson
"Authentic margaritas call for lots of fresh lime juice - both expensive and time-consuming. I've found I can shortcut the process by using frozen limeade. And for a festive non-alcoholic drink, combine a 12-ounce can of limeade (thawed) with a 48-ounce bottle of sparkling water."


Ingredients

* 2 quarts ice cubes
* 1 (12 fluid ounce) can frozen limeade concentrate
* 12 fluid ounces tequila (measure with empty limeade can)
* 1/4 cup Cointreau
* Garnish:
* margarita or kosher salt for the rims
* lime slices cut in half



Directions

1. Working in 2 batches, place 1 quart ice cubes in a blender. Add 1/2 can limeade, 6 ounces tequila and 2 tablespoons Cointreau. Blend at highest speed until drink is almost smooth. Pour into a pitcher and repeat with remaining ingredients. Store in the freezer.
2. To salt the margarita glasses, pour a single layer of salt on a salad plate. Moisten each glass rim with lime; dip each rim in the salt. Pour margaritas into each glass; garnish with lime. Serve immediately.

Frozen Strawberry Lemonade

By: FULLTON
"Strawberries, lemonade and ice are blended into a refreshing slush. A simple (non-alcoholic) fruity treat, fantastic in any season!"






Ingredients

* 2 cups ice cubes
* 1 cup water
* 1 (6 ounce) can frozen lemonade concentrate
* 5 large fresh strawberries, hulled

Directions

1. Place the ice cubes, water and lemonade concentrate into the container of a blender. Process until ice is finely blended. Add strawberries, and puree until well blended. Taste, and adjust flavors if you like. This recipe is very flexible.

Nutritional Information open nutritional information

Amount Per Serving Calories: 106 | Total Fat: 0.2g | Cholesterol: 0mg

Frozen Strawberry Lemonade

Servings Per Recipe: 4

Amount Per Serving

Calories: 106

* Total Fat: 0.2g
* Cholesterol: 0mg
* Sodium: 8mg
* Total Carbs: 27.5g
* Dietary Fiber: 0.6g
* Protein: 0.3g