UNTIL HALLOWEEN

NON ALCOHOLIC

  • apple_cranberry_punch

    SPARKLING APPLE CRANBERRY PUNCH

  • witches_brew

    WITCHES’ BREW

  • candy_apple_punch

    CANDY APPLE PUNCH

  • pumpkin_pie_nogg

    PUMPKIN PIE NOG



  • orangecream_float

    ORANGE CREAM FLOATS

  • fruity_tropical_punch

    FRIGHTFULLY FRUITY TROPICAL PUNCH

  • worms

    WORMY SWAMP PUNCH

  • candy_corn_smoothie

    CANDY CORN SMOOTHIES





apple_cranberry_punch

Sparkling Apple Cranberry Punch

Yields: 22

Prep Time: 5 mins

Ingredients:

1 bottle (64 oz) cranberry and pomegranate juice (8 cups), chilled
2 bottles (25.4 oz each) sparkling apple cider (6 1/2 cups), chilled
2 bottles (11.5 oz each) lime sparkling water, chilled
2 to 3 unpeeled small apples, thinly sliced
1 cup frozen cranberries


Directions:

1. In large punch bowl, mix juice, cider and sparkling water. Stir in apple slices and frozen cranberries. Serve over ice.

witches_brew

Witches’ Brew

Yields: 45

Ingredients:

6 ounce pkg. cherry gelatin mix
2 cups sugar
4 cups boiling water
3/4 cup frozen lemonade concentrate
48 ounce can pineapple juice
4 1/2 cups cold water
1 to 2 2-ltr. bottles lemon-lime soda, chilled


Directions:

Stir gelatin mix and sugar into boiling water until completely dissolved. Add lemonade and pineapple juice; mix well. Blend in cold water. Pour mixture into gallon-size plastic freezer bags; freeze overnight. Remove bags from the freezer 2 hours before serving; knead slightly while in bag. Place mixture in a punch bowl, adding desired amount of soda.

To make the floating hand, use a surgeons glove (a clear plastic, non powdered glove). Fill with water that has been colored with green food coloring (or cranberry juice or green flavored kool aid). Freeze until firm. Remove glove by running cold water over the glove. Cut away some of the plastic glove and gently remove hand. Float ice hand in punch bowl.

© Gooseberry Patch Oct 2013
candy_apple_punch

Candy Apple Punch

Yields: 10

Ingredients:

6 cups cranberry-apple drink
3 cups water
15 hard cinnamon candies
1 6-oz. can limeade concentrate, thawed


Directions:

Combine all ingredients in a large pitcher. Cover and chill 8 hours or until candies are dissolved. Pour mixture into a large Dutch oven and cook over medium heat until thoroughly heated.

© Gooseberry Patch Oct 2013
pumpkin_pie_nogg

Pumpkin Pie Nog

Yields: 16

Prep Time: 15 Mins

Ingredients:

2 cups fresh sugar pumpkin puree, or 1 can (15 oz) pumpkin
1 bottle (46 oz) peach-mango smoothie drink or peach nectar (5 1/2 cups)
2 tsp pumpkin pie spice
1 quart vanilla or pumpkin ice cream


Directions:

If using cooked fresh pumpkin puree, add to a blender with 1 cup of the smoothie drink; cover and blend until smooth.

In a 5 to 6 quart saucepan combine remaining smoothie drink, the blended pumpkin mixture or canned pumpkin, and pumpkin pie spice; heat about 10 minutes until warm.

Add about three-quarters of the ice cream by spoonfuls. Heat and stir 3 to 5 minutes more, until just melted. Pour into a punch bowl. Top with scoops of remaining ice.

© 2013 Family Circle
orangecream_float

Orange Cream Floats

Yields: 8 Servings

Prep Time: 10Mins, Start to Finish: 10 Mins

Ingredients:

1 Quart (4 cups) vanilla ice cream, softened
1 Can (6 oz) frozen orange juice concentrate, thawed
3/4 cup water
1/2 teaspoon vanilla
Red and yellow food color, if desired
1 bottle (2 liters) ginger ale, chilled


Directions:

1. In large bowl, mix ice cream, orange juice concentrate, water, vanilla and food color until almost smooth.

2. For each serving, scoop heaping 1/2 cup ice cream mixture into 16-oz glass. Pour about 1 cup ginger ale over top of each.

© Pillsbury Your Best Ever Halloween 2012
fruity_tropical_punch

Frightfully Fruity Tropical Punch

Yields: 50

Prep Time: 5Mins, Start to Finish: 5 Mins

Ingredients:

2 Carton (59 oz each) orange pineapple juice, chilled (you can do both and mix equal parts orange juice to equal parts pineapple. Just decide on which flavor you prefer
1 Can (20 oz) whole lychees in syrup, undrained (optional)
8 Lime slices
6 Orange slices
1 bottle (1 liter) ginger ale (4 1/2 cups), chilled
1/4 cup grenadine syrup


Directions:

1. In a large punch bowl, mix juice, lychees and lime and orange slices.

2. Just before serving, stir in gingle ale; drizzle with grenadine syrup.

© Pillsbury Halloween Quick Fix Treats 2012
worms

Wormy Swamp Punch

Yields: 28 (1/2 cups)

Prep Time: 15 Min Prep Time | 24:15 Total Time

Ingredients:

20 assorted gummy worms (not the sour variety)
1 (0.15-ounce) package artificially-flavored orange unsweetened soft drink concentrate, prepared according to package directions.
1 (2-liter) bottle lemon-lime soda
1 (46-ounce) can pineapple juice
1 (0.13-ounce) package artificially-flavored lemon-lime unsweetened soft drink concentrate
Gummy worms, gummy fish, gummy alligators, etc., if desired


Directions:

1. Press about 20 gummy worms into bottom of 12-cup Bundt® or tube pan. Pour 6 cups prepared orange-flavored drink mix over gummy worms in pan. Cover; freeze until frozen (at least 24 hours).

2. At serving time, place soda, pineapple juice and lemon lime drink mix into punch bowl. Stir to mix. Run bottom of Bundt® pan under warm water to release ice ring. Place ice ring in punch bowl.

3. Garnish with gummy worms and other gummy candies, if desired.

*Substitute 6 cups of any prepared non-carbonated orange drink.

Recipe tip: – If you don’t have a round pan to form the ice ring, you can make wormy ice cubes. Place a gummy worm in each ice cube tray cup and fill with orange drink mix. Large plastic punch bowls are available at party supply stores. Make sure the top opening is at least 11 inches so that the ice ring will fit.

© Land O' Lakes 2011 Fall Favorites
candy_corn_smoothie

Candy Corn Smoothies

Yields: 4

Prep Time: 20 Min Prep Time | 20 Min Total Time

Ingredients:

1 pint (2 cups) coconut sorbet, slightly softened
6 tablespoons milk
1 pint (2 cups) orange sherbet, slightly softened
1 pint (2 cups) lemon sorbet, slightly softened
4 drops yellow food coloring
Candy corn, if desired


Directions:

1. In blender, place coconut sorbet and 2 tablespoons of the milk. Cover; blend on high speed 30 to 60 seconds or until smooth. Divide evenly among 8 glasses. Place glasses in freezer.

2. Rinse blender. In blender, place orange sherbet and 2 tablespoons milk. Cover; blend on high speed 30 to 60 seconds or until smooth. Pour over coconut mixture in glasses, divding evenly. Return glasses to freezer.

3. Rinse blender. In blender, place lemon sorbet, yellow food color and remaining 2 tablespoons milk. Cover; blend on high speed 30 to 60 seconds or until smooth. Pour over orange mixture in glasses, dividing evenly. Garnish with candy corn. Server or freeze until serving time.

© 2011 Pillsbury Easy Halloween; Treats, Cupcakes & more.