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Making this tonite! Happy 2011 everyone!

1 (12 ounce) can apricot-mango nectar
1 (12 ounce) can pineapple juice
3/4 cup cold water
1 (6 ounce) can frozen orange juice concentrate, thawed and undiluted
1 (750 milliliter) bottle cold champagne

Stir together apricot nectar, pineapple juice, water, and orange juice concentrate in a large pitcher until combined.

Pour in bottle of sparkling wine just before serving.

Make a resolution, kiss your friends and tip it back!

Recipe from here.


Last night Lisa and I made these for dessert and they definitely hit the spot. Quick, delicious, and very refreshing…even in the dead of winter!


6 ounces frozen orange juice concentrate
1 cup milk
1 cup water

4 tablespoons sugar
2 teaspoon vanilla extract
1/2 banana, optional (gross)
12ish regular-sized ice cubes (or until desired consistency)


1. Blend together orange juice concentrate, milk, water, sugar, vanilla, and banana (if using) for 1 minute.

2. Add ice cubes to blender, one at a time, blending after each one until smooth. You don’t want chunks of ice in your orange julius!

Let this be considered a ‘project’ or a ‘future project’. I have not made either of these but I wish I had! It’s bitter cold outside, amen? These two send me to a blue blue beach. They feel so warm and fuzzy yet exotic and rich. Wouldn’t that be a great man as well? Sorry, TOO easy!

I present to you Frozen Hot Buttered Rum and his lovely wife Coconut and White Chocolate Chunk Cookies. Introduced to me by Once Upon A Plate.

Frozen Hot Buttered Rum
As shared by the kitchen of Once Upon a Plate
4 servings

1 pint good quality vanilla ice cream
½ cup crushed ice
¼ cup Myers’s (Dark Jamaican) rum
¼ cup Buttershots Liqueur (sometimes called Butterscotch Liqueur)
¼ cup heavy cream
1 teaspoon freshly squeezed lemon juice

In a blender, crush the ice, add remaining ingredients and blend until mixture is the consistency of a slushy, icy milkshake.

Add more Myers’s Rum and Buttershots as desired.


Coconut and White Chocolate Chunk Cookies

As shared from the kitchen of Once Upon a Plate

Recipe yields about 18 cookies

4 ounces butter (1/2 cup; one stick)
1 cup white sugar
½ teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 cup self-rising flour*
1 cup coconut (sweetened
⅔ cups white chocolate chunks

Preheat oven to 350ºF)
Beat the butter, sugar and vanilla with an electric mixer until light and creamy. Add the egg and beat well. Add the plain and self-rising flours and coconut and mix with a rubber spatula or butter knife until a soft dough forms. Add the chocolate.

With your hands, or a food scoop mold 2 tablespoons of cookie mixture into a flat round. Place on a baking tray lined with non-stick baking paper or silpat silicone liner. Leave 1″ space between each cookie to allow for cookies to spread. , leaving room to spread. Repeat with remaining mixture. Bake for 10 to 14 minutes or until light golden. Allow to cool on trays.

Donna’s notes: To check if the cookies are done, look at the bottom not the top. If you wait until the top looks right you risk overcooking them. To check, lift a cookie with a spatula so you can see underneath. The bottom should be deep golden. Cool on trays as the cookies will continue to cook after you’ve removed them from the oven.

Cookie recipe adapted from Donna Hay magazine.

Self Rising Flour (If you don’t have any on hand)
Recipe yields 1 cup

Sift together:

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Recipe compliments of my uncle, Kevin Bishop.


  • 1 can frozen limeade concentrate
  • Tequila
  • Triple Sec
  • Ice
  • Salt (optional)
  1. Pour limeade into blender.
  2. Fill limeade container half full of Tequila, add to blender.
  3. Fill container a quarter full with Triple Sec, add to blender.
  4. Fill the blender to the top with ice and blend well.

I like these better than any margarita I’ve had from a mix or at a restaurant!

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