Total Time: 15 mins | Yield: about 5 cups mix (26 servings)

Ingredients:

3 cups nonfat dry milk powder

1 1/2 cups sugar

1 cup unsweetened instant tea

3/4 cup vanilla powdered nondairy creamer

1 1/2 tsp ground ginger

1 1/2 tsp ground cinnamon

1/2 tsp ground cardamom

1/2 tsp ground cloves

Whipped cream, optional, for garnish

Instructions:

1. In a food processor, combine all dry ingredients; cover and process until powdery. Store in an airtight container in a cool dry place for up to 6 months.
2. To prepare 1 serving: Dissolve 3 tbsp mix in 3/4 cup boiling water; stir well. Dollop with whipped cream, if desired.

Makes 1 serving

Ingredients:

8 oz. Ocean Spray Cranberry Juice Drink, any flavor, chilled

2 oz. sparkling water

Lime wedge, garnish

Instructions:

1. Fill a tall glass with ice. Add cranberry juice drink. Top with sparkling water. Garnish with a lime wedge.

Prep: 10 mins | Cook: 3 hours | Makes: 16 servings (1/4 cup each)

Ingredients:

3 pkg. (8 oz. each) cream cheese, cubed

2 cans (6 oz. each) lump crabmeat, drained

4 green onions, chopped

1/4 cup 2% milk

2 tsp prepared horseradish

2 tsp Worcestershire sauce

1/4 tsp salt

Melba rounds

Instructions:

1. In a greased 3 qt slow cooker, combine cream cheese, crabmeat, green onions, milk, horseradish, Worcestershire sauce and salt. Cook, covered, on low 3-4 hours or until heated through, stirring occasionally. Serve with Melba rounds.

Prep: 15 mins + chilling | Bake: 15 mins / batch | Makes: about 4 1/2 dozen

Ingredients:

1 cup unsalted butter, softened

2 1/2 cups (10 oz.) shredded extra-sharp cheddar cheese

2 cups all-purpose flour

3/4 tsp salt

1/2 tsp cayenne pepper

2 1/2 cups Rice Krispies

Pecan Halves, optional

Instructions:

1. In a large bowl, beat butter and cheddar cheese until blended. In another bowl, whisk flour, salt and cayenne; gradually beat into cheese mixture. Stir in Rice Krispies. If necessary, turn onto a lightly floured surface and knead 4-6 times, forming a stiff dough.
2. Divide dough in half; shape each into a 7″-long roll. Wrap in plastic wrap; refrigerate 1 hr or overnight.
3. Preheat oven to 350°F. Unwrap and cut dough crosswise into 1/4″ slices. Place 1″ apart on un-greased baking sheets. If desired, top each slice with a pecan half. Bake 14-16 minutes or until the edges are golden brown. Remove crackers from pans to wire racks to cool.

Ingredients:

1 cup butter

1 cup sugar

1 cup packed brown sugar

2 cups vanilla ice cream, softened

2 tsp almond extract

ground nutmeg

Instructions:

1. In a saucepan over low heat, cook and stir butter and sugars for 12-15 mins or until butter is melted. Pour into a large mixing bowl; add ice cream and extract. Beat on medium speed for 1-2 mins or until smooth, scraping the bowl often. To make one serving: spoon 1/4 cup mix into a mug; add 3/4 cup boiling and stir well. Sprinkle with nutmeg. Serve immediately. Yield: 4 cups mix.

Yield: about 3/4 cup | Total Time: about 5 mins

Ingredients:

3 tbsp paprika (I prefer smoked paprika)

2 tbsp fine kosher salt

2 tbsp garlic powder

1 tbsp ground black pepper

1 tbsp ground white pepper

1 tbsp onion powder

1 tbsp dried oregano

1 tbsp cayenne

1/2 tbsp dried thyme

Ingredients:

1 cup ketchup

2 tbsp brown sugar

1 tsp honey

1 tsp chili powder

1 tsp liquid smoke

1/2 tsp garlic salt

1/4 tsp chipotle chile

Yield: 8 servings (2 q)

Ingredients:

1 cup butterscotch chips, divided

8 cups hot brewed coffee

1/2 cup half-and-half cream

5-8 tbsp sugar

Whipped Cream in a can

Instructions:

1. In a small microwave-safe bowl, heat 1/2 cup butterscotch chips at 70% power until melted, stirring occasionally. Cut a small in the corner of a pastry or plastic bag, insert a #4 round tip. Fill with melted chips. Pipe eight garnishes onto a waxed, paper-lined baking sheet. Refrigerate until set, about 10 mins.
2. In a large pitcher, stir coffee and remaining butterscotch chips until chips are melted. Stir in cream and sugar.
3. Pour into mugs. Top each serving with whipped cream and a butterscotch garnish.

Makes 3/4 cup

Ingredients:

1/2 cup chopped fresh basil

1/4 cup fresh lemon juice

1 tbsp Dijon mustard

1 tsp sugar

1/4 tsp salt

1/4 tsp ground black pepper

1/2 cup olive oil

Instructions:

1. In the container of an electric blender, comine basil, lemon juice, Dijon mustard, sugar, salt, and pepper. Process until blended. With blender running, add oil in a slow, steady streaml process until blended. Cover and chill.

Yield: 6 servings

Ingredients:

6 cups apple cider or juice

1/2 medium unpeeled navel orange, sliced

8 whole allspice

8 whole cloves

2 cinnamon sticks (3″)

1 orange peel strip (3″)

1/2 cup packed brown sugar

1/4 cup butter, softened

1/2 tsp ground cinnamon

Instructions:

1. In a large saucepan, combine the cider and orange slices. Place the allspice, cloves, cinnamon sticks and orange peel on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add spice bag to pan. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15-20 mins.
2. In a small bowl, combine the brown sugar, butter and cinnamon. Discard spice bag. Ladle cider into mugs; dot with brown sugar-butter mixture.