Cindy's Punch

1 can Fruit Punch concentrate
1 bottle Squirt
1 bottle 7-Up or Sprite

Combine, stir and enjoy

Notes:  this is a very tangy, citrus flavored drink.  For additional fun, add frozen lime sherbet.

GG's Punch

1 gal Hawaiian Punch
2 liters Canada Dry Ginger Ale
1 can frozen lemonade concentrate

Combine, stir and enjoy

Notes:  This is Dave's grandmother's recipe for punch for family holiday gatherings.

(from memory plus Rhonda)

Lime Sherbet Float

Ingredients:

3-4 scoops lime sherbet
2 Tbs fruit punch frozen concentrate
1 can cold citrus flavored soda, (Squirt brand preferred)

Directions:
Scoop lime sherbet into a glass with fruit punch concentrate. Pour soda over the sherbet and fruit punch, stir to mix. Drink with spoon, as a root beer float type drink.

Enjoy!!!

Notes: To make for a group, use a full tub of lime sherbet and a half can of fruit punch concentrate in a punch bowl or large pitcher. Top off with a full 2 quart bottle of Squirt soda. Serve

Margarita

1 shot gold tequila
1½ parts sweet and sour mix
1-2 tbsp lime juice
½ oz triple sec

Use a large metal container with plenty of ice and a strainer. Shake ingredients well and pour them through a strainer into a margarita glass. Serve with salt and fresh lime.

Italian Margarita

1 oz Amaretto
2 oz Sweet and Sour Mix
½ oz Jose Cuervo Tequila
½ oz Triple Sec

Pour into margarita glass, stir, and add ice cubes.

Alcohol = 15% (31 proof)

Hot Cocoa Mix in a Jar

Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 24

Ingredients:
6 1/2 cups powdered milk
1 (5 ounce) package non-instant chocolate pudding mix
1 cup powdered chocolate drink mix
1/2 cup powdered non-dairy creamer
1/2 cup confectioners' sugar
1/2 cup unsweetened cocoa powder

Directions:
1. In a large bowl, combine powdered milk, chocolate pudding mix, chocolate drink mix powder, creamer, confectioners' sugar, and cocoa. Divide the mixture between two 1 quart jars. Seal, and decorate as desired. These can be stored in a dry area for up to 3 months.
2. Attach a tag with the following instructions: Hot Cocoa: Dissolve 1/3 cup cocoa mix in 1 cup boiling water.

Raspberry Lemonade

1 package (10 oz) frozen sweetened raspberries in syrup, thawed
2 cups water
1 cup sugar
4 cups ice
3-4 lemons
Scored lemon slices, fresh raspberries and fresh mint leaves (optional)

In large microwave safe cooker, combine raspberries, water and sugar. Microwave, covered, on high 4 minutes or until boiling. Whisk mixture to break up raspberries. Place ice in a pitcher, strain raspberry mixture over ice.

Juice lemons to measure ¾ cup juice; add to raspberry mixture in pitcher. Add enough additional cold water to make 2 quarts; Chill.

Serve lemonade over ice. Garnish with scored lemon slices, fresh raspberries and mint leaves, if desired.

Yields 8, 8oz servings.