BLOODY MARYS

Campbell's beef broth
Celery seed
Celery saltWorcestershire sauce
TabascoPepper
Clamato juice
Vodka
Fresh lime
Celery

Season broth to taste with spices, etc. Then add 2 oz. Clamato juice for each ounce of broth mixture. To serve, put ice in glass, then 1 ounce of vodka. Fill with Clamato mixture. Put celery stick and piece of lime in each glass.

KAHLUA

4 c. sugar
1 pt. vodka or brandy
3/4 c. instant coffee
1 vanilla bean

Heat 3 cups water to boiling; add 4 cups sugar. Let dissolve and cool. Dissolve 3/4 cups instant coffee in 1 cup boiling water. When all is cool, place in gallon jug, adding liquor and vanilla bean (cut diagonally). Leave for at least 2 weeks and then bottle. Turn bottle over everyday to mix.

KAHLUAH

2 c. water
2 c. sugar
2 inches vanilla bean (split)
1 tsp. glycerine
6 tbsp. instant coffee & 1 tbsp. water
1 liter vodka

Mix water, sugar, and vanilla. Simmer 30 minutes. Remove vanilla bean. Add glycerine and coffee paste; mix well. Add vodka. Strain through several layers of cheese cloth to remove vanilla bits.

"KAHLUA"

2 c. water
3 2/3 c. sugar
1/2 c. water
6 tbsp. instant coffee
2 tbsp. glycerine
2-4 tsp. pure vanilla extract
1/5 bottle vodka

Boil first 2 ingredients into a syrup, approximately 10 minutes. Set aside to cool. Mix next 4 ingredients together, then add mixture to cooled syrup. Mix well and add 1/5 bottle of vodka. Pour into 1/2 gallon bottle. Mix well and enjoy. NOTE: Do not use freeze-dried coffee or imitation vanilla.

BAILEY'S IRISH CREAM

3 tbsp. Hershey's chocolate syrup
1 c. Eagle sweetened condensed milk
1/2 pt. whipping cream
10 oz. vodka
3 eggs
1/2 tsp. coconut flavoring

Mix with mixer or blender and refrigerate. Shake before using.

KAHLUA

3 c. sugar
2 oz. Maxwell House instant coffee
2 c. boiling water
One 5th vodka (80 proof cheapest you can find)
1 vanilla bean (broken in 4 pieces)
2 dark 5th bottles

Mix sugar and coffee. Add boiling water. Let stand 5 minutes. Divide vodka into the two dark 5th bottles. Pour half of sugar mixture into each bottle. Put two pieces of vanilla bean into each bottle. Let stand 30 days. Tip bottles every few days. Cheers!

WATERMELON PUNCH

1 1/2 c. lime juice
1 1/2 c. strawberry liqueur
1 3/4 c. vodka
1/2 gal. frozen orange juice

Mix and drink!

BLOODY MARYS

1 (46 oz.) can tomato juice
1 1/2 to 2 c. vodka
2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tsp. prepared horseradish
1/2 tsp. saltFew drops bottled hot pepper sauce
Celery sticks

In a large pitcher combine all ingredients. Cover, refrigerate several hours or overnight. Pour into salt-rimmed glasses. Serve each with celery stick stirrer. Great for the morning after.

Chocolate Truffles

2 pounds of Belgian chocolate (or any brand of good quality chocolate)
one quart of heavy cream
1/4 lb. unsalted butter
1/3 C liqueur of choicecocoa powder

Serves 4 (just kidding.... this makes over 2lbs. of truffles, but they are incredibly addictive)

Melt chocolate and cream over a double boiler. Whisk in butter and liqueur. Continue to whisk as the mixture cools and thickens. Pour into quart containers and refrigerate. To serve, scoop out with melon baller, roll in powdered cocoa.

Strawberry Truffles

8 oz. cream cheese at room temperature
5 oz. white chocolate
4 cups confectioner's sugar
1 tsp. grated fresh ginger root
18 medium fresh strawberries
1/4 cup finely minced crystallized ginger
1/2 cup toasted coconut 1/2 cup finely chopped pistachio nuts

Makes about 18 truffles

Melt white choclate in the top of a double boiler, let cool. Beat together the cream cheese, sugar and ginger root until smooth. Add melted white chocolate and mix well. Chill for at least 1 hour or until easy to handle. Use a small melon baller (or small spoon) to scoop out the center of each strawberry, half way down each fruit. Pat strawberry dry. Put a little crystallized ginger into each strawberry. Shape the cheese mixture around the fruit. Coat one end in the toasted coconut, the other in the pistachio nuts. Place truffles in candy cups and chill until serving time.Denise Thompson's

Cookies And Cream Truffles

1 cup finely ground Oreo® Cookies
12 T melted butter
6 oz. white chocolate, broken into small pieces
5 egg yolks
1 1/4 cup confectioner's sugar
1 tsp. vanilla extract

Makes about 40 truffles

Note: Pregant or nursing women, young chilren or any with an immune deficieny should not eat foods made with raw eggs. Chop cookies in a blender or food processor until finely chopped. Slowly drizzle in 6 tablespoons of melted butter and process till well mixed. Set aside. Heat remaining 6 tablespoons of butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the white chocolate. Stir constantly until smooth and melted. Set aside.

In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add vanilla and continue to beat until thick (see photo). With mixer on slow to medium speed, gradually beat in the cookie mixture, then gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.

Place your choice of coating in a bowl. If you're going to have more than one, use separate bowls. Some possibel coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies. Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper. Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.

Grand Marnier Truffles

4 T melted butter
4 oz. bittersweet chocolate, broken into small pieces
4 oz. milk chocolate, broken into small pieces
4 T Grand Marnier
4 egg yolks
1 1/4 cup confectioner's sugar
2 tsp. orangeextract

Makes about 30 truffles

Note: Pregant or nursing women, young chilren or any with an immune deficieny should not eat foods made with raw eggs. Heat butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the chocolate. Stir constantly until smooth and melted. Set aside.In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add extract and liquer and continue to beat until thick (see photo). With mixer on slow to medium speed, gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.

Place your choice of coating in a bowl. If you're going to have more than one, use separate bowls. Some possibel coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.

Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper. Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.

Hazelnut Or Almond Truffles

2/3 cup finely ground toasted almonds or hazelnuts
7 T melted butter
3 oz. bittersweet chocolate
3 oz. milk chocolate
1 T Amaretto (for almond) or 1 T Frangelico (for hazelnut)
4 egg yolks
2/3 cup confectioner's sugar
1/2 tsp. vanilla extract
1 1/2 tsp. almond extract

Makes about 30 truffles

Note: Pregant or nursing women, young chilren or any with an immune deficieny should not eat foods made with raw eggs.

Chop toasted nuts in a blender or food processor until finely chopped. Slowly drizzle in 3 tablespoons of melted butter and process till well mixed. Set aside. Heat remaining 4 T of butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the chocolate. Stir constantly until smooth and melted. Set aside.

In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add extracts and liquer and continue to beat until thick (see p[hoto). With mixer on slow to medium speed, gradually beat in the nut mixture, then gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm

Place your choice of coating in a bowl. If you're going to have more than one, use separate bowls. Some possibel coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies. Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper.

Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.

White Chocolate Truffles

1/4 C butter
1/2 C confectioner's sugar
1 teaspoon almond extract
1 egg yolk
8 oz. white chocolate, broken into small pieces
1 C chopped blanched almonds, lightly toasted

Makes about 2 dozen truffles

Melt chocolate and butter in the top of a double boiler over low heat, stirring constantly. Remove from heat. Add sugar, egg yolk and almond extract; beat with an electric mixer until smooth. Transfer to a shallow glass casserole dish. Cover and refrigerate 1 hour. Shape mixture into 1 inch balls. Roll in almonds. Cover and refrigerate at least 8 hours. Place in miniature foil cups at room temperature to serve. Store in airtight container in refrigerator.

Peanut Butter and Chocolate Truffles

1 C peanut butter chips
3/4 C butter
1/2 cup cocoa
1 can (14 oz) sweetened condensed milk
1 tablespoon vanilla
Coatings: crushed graham cracker crumbs, confectioners sugar or crushed nuts

Makes about 3 dozen truffles

In a heavy saucepan, over low heat, melt chips with butter. Stir in cocoa until smooth. Add condensed milk and vanilla. Cook and stir until thickened and well blended, about 4 minutes. Remove from heat. Chill until firm enough to handle. Shape into 1 inch balls. Roll in desired coating. Chill until firm. Store, covered in refrigerator

Mocha Truffles

2 packages (12 oz each) Semisweet chocolate chips
8 oz. cream cheese, softened
3 T instant coffee granules
2 tsp. water
1 lb. good dark chocolate cocoa confectionery coating white confectionery coating, optional

Makes about 5 1/2 dozen In a microwave-safe bowl or double boiler, melt chocolate chips. Add cream cheese, coffee and water; mix well. chill until firm enough to shape. shape into 1" balls and place on a waxed paper-lined cookie sheet. Chill for 1-2 hours or until firm. Melt chocolate coating in microwave-safe bowl or double boiler. Dip balls and place on waxed paper to harden. If desired, melt white coating and drizzle over truffles

Chocolate Covered Truffles

1/4 C butter
1 1/2 lbs. real semisweet chocolate
3/4 C non-dairy coffee creamer, any flavor
1/2 teaspoon vanilla extract
1 1/2 pounds real milk chocolate for dipping
1 cup finely chopped chocolate, milk or semisweet for decoration

Makes about 3 dozen truffles

Melt semisweet chocolate in double boiler over hot water. Heat butter, creamer and vanilla in another saucepan to 125° F on a candy thermometer. Add to semisweet chocolate all at once, beating until smooth and creamy. Chill in refrigerator until nearly set but still pliable. Beat with mixer until light and fluffy. Spread in 9 inch buttered pan until set enough to roll into small balls. Mealt milk chocolate over double boiler. Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate

Chocolate Truffles

1/2 Cup unsalted butter
2 1/3 C confectioner’s sugar
1/2 C cocoa
1/4 cup heavy or whipping cream
1 1/2 teaspoon vanilla

Centers: pecan, walnuts, whole almonds or after-dinner mints

Coatings: coconut, crushed nuts,confectioners sugar

Makes about 3 dozen trufflesCream butter in large mixer bowl. Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until firm.