in with the new

Sangria Recipes

I went to a sangria tasting last night! I'm going to post up my favorite recipes. A couple of recipe tips I learned last night... Use CHEAP wine. You're mixing in so much other stuff that the quality of wine doesn't matter. Use diet ginger ale. And don't mix it in until you are ready to drink. Fill your glass with ice, add a splash of soda, and then pour in the sangria!

This one was my favorite. It's a white sangria and there's mint in it. It is VERY refreshing, perfect for Summer.

Apricot Peach Sangria
1 bottle Sauvignon Blanc
8 ounces Alizé Yellow Passionfruit Cordial
6 ounces Apricot Brandy
4 ounces pineapple juice
5 ounces lemon juice *
8 ounces ginger ale
Garnish with diced mint leaves and fresh peach slices

Serve over ice; each recipe yields approximately 1/3 to 1/2 gallon, depending on ice.

*Fresh citrus juices are recommended for the best flavor: one lemon usually yields 1.5-2 ounces of juice, and one lime usually yields 1 ounce of juice.

This was my second favorite. "Value" means cheap.

Pomegranate Champagne Sangria
1 bottle "value" Merlot or Cabernet
3 ounces Triple Sec Liqueur
3 ounces Grand Marnier Brandy (or "value" brandy)
6 ounces grenadine
1 bottle "POM" pomegranate juice
1 bottle inexpensive "value" champagne
Garnish with fresh lemon peel twists

Pour sangria over ice up to 1 inch from the rim of the glass. Pour a splash of POM juice and then a generous float of champagne on top.

Each recipe yields approximately 1/3 to 1/2 gallon, depending on ice.

This was a really good basic recipe.

Classic Red Sangria
1 bottle "value" Merlot or Cabernet
8 ounces Triple Sec Liqueur
4 ounces Grand Marnier Brandy (or "value" brandy)
8 ounces orange juice *
4 ounces ginger ale
Garnish with fresh squeezed chunks of lemon, lime and orange.

Serve over ice; each recipe yields approximately 1/3 to 1/2 gallon, depending on ice.

*Fresh citrus juices are recommended for the best flavor: one lemon usually yields 1.5-2 ounces of juice, and one lime usually yields 1 ounce of juice.

Chewy Gooeys

These are my favorite Christmas cookie recipe that my best friends mom makes. We're going to make them today...

Chewy Gooeys

Preheat oven to 350°

Butter 9x12 glass dish

Ingredients:
1 package Duncan Hines Swiss Chocolate cake mix
1 small can evaporated milk
11/2 sticks margarine, melted
1 lb. Kraft caramels
1 12oz. pkg. chocolate chips
1 cup walnuts or pecans, chopped

In a large bowl, mix cake mix (with a spoon), margarine, and 1/3 cup evaporated milk. Spread half the mixture in baking dish. Bake 6 minutes.

While cake is baking, melt caramels and 1/3 cup evaporated milk over low heat (or microwave at 50% power). Remove cake from oven and cool for a few minutes. Spread half the choc. chips and nuts over cake; spread caramel mixture over chips and nuts. Sprinkle remaining choc. chips and nuts over caramel. Spread remaining cake batter over top.

Bake 14-16 minutes. Cool overnight. Cut into squares. (It's easier to cut after setting overnight, but it's a b#@!h to cut even then). Store them in the refridgerator.

Pour a glass of milk and eat lots of cookies.