• 2 cups water
• 2 Tbsp. sugar
• 1 tsp. lemon juice
• Juice of 1 orange
• 2 tsp. instant tea
• 4 whole cloves

Combine all ingredients in a 1-qt. ceramic tea pot, or other microwaveable container.  Heat in microwave for 4 minutes. Stir well.  Sere at once.  Yield: 3 cups

• 3 small (1 oz each) milk chocolate bars
• 1/2 cup water (room temperature)
• 3 cups milk
• 2 tsp. instant coffee
• 1/8 tsp. cinnamon
• Whipped cream
• Almond flavoring

Break chocolate bars into a 2-qt. glass casserole dish.  Add 1/2 cup water and heat in microwave for 45 seconds.  Stir in milk, instant coffee and cinnamon.  Heat, uncovered, in microwave 8-9 minutes.  Serve in small cups with a spoonful of whipped cream which has been flavored with almond extract.  Makes 3-4 cups.

Ingredients:

• 1 1/2 cups sugar
• 1 1/4 cups cocoa powder
• 1 1/4 teaspoons salt
• 3/4 cup hot water
• 1 gallon milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon — optional

Preparation:

In large saucepan, combine sugar, cocoa and salt. Add hot water slowly, mixing well. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 2 minutes. Add milk; heat to serving temperature, stirring occasionally. DO NOT boil. Remove from heat; add vanilla, cinnamon if desired, and whip with a whisk. Serve hot, with whipped cream or marshmallows if desired. This recipe can be doubled and kept in crock-pot for easier serving to larger groups.

2 (3-inch) cinnamon sticks plus 8 for garnish
• 10 whole allspice
• 8 whole cloves
• 1 qt cranberry juice cocktail
• 1 qt apple cider
• 2 tablespoons sugar
• 1 Granny Smith apple
• 1 cup Calvados or apple liqueur
• Special equipment: a 6- by 4-inch piece of cheesecloth; kitchen string

Wrap 2 cinnamon sticks, allspice, and cloves in cheesecloth and tie with string. Simmer cranberry juice, cider, sugar, and spice bag in a 5-quart heavy pot, uncovered, skimming froth occasionally, 10 minutes.   Cut the apple into 1/4-inch-thick slices. Add apple slices and Calvados to cider mixture and simmer 2 minutes (slices will remain crisp). Serve hot and garnish with cinnamon sticks.

In a large mixing bowl beat the eggs until light.Add the sugar, then the half & half, rums, and vanilla. Cover and chill over night

• 5 egg yolks
• 1 can sweetened condensed milk
• 2 cans of water
• 1tsp of vanilla extract
• 1/4 cup of vodka

Instructions:

In a saucepan mix the water with the milk, using a wooden spoon, and heat over medium high heat until it boils. Reduce heat and add the vanilla. Simmer for about 5 minutes. Let it cool completely.

When cool, stir together the egg yolks and strain them into the milk mixture. Put back on low heat, stirring constantly with a wooden spoon, until you hear mixture beginning to bubble. (Some of the mixture will stick to the wooden spoon at this point, which is another indication that it is done.) Remove from heat and let it cool.

When it is completely cool, add the alcohol, little by little, stirring constantly. Then strain into clean bottles and refrigerate.

Stir together first 7 ingredients in a large punch bowl until sugar dissolves. Stir in ginger ale and champaign and serve over ice.  Makes 2 Gallons.

Combine all the 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.  Makes 10 servings.

Source:  Cooking Light, OCTOBER 1998

Combine first 4 ingredients in a large Dutch oven; bring to a boil over high heat. Reduce heat, and simmer 7 minutes.   Remove and discard spices. Add cranberry juice cocktail and remaining ingredients, and cook over medium heat until thoroughly heated.Source:  Southern Living, NOVEMBER 1996