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Good Slush recipe needed...

13 years ago

You know the kind with ALCOHOL. Going to the cabin for the weekend and this sounds goooooddddd!!!

Vickey--MN

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Comments (4)

dilly_dally
13 years ago
Believe it or not, most bars use bottled mixers. It is the easiest way to go if you are traveling to another location. Why haul a lot of fresh fruit and herbs, sugar and whatever to the vacation location. At home it would be different since one would probably have all the ingredients in the fridge and pantry and there would be no waste either.

This is one I like. It uses Stevia so the calories are greatly reduced.

http://www.martitasmixers.com/Home.html

Here is a link that might be useful: Low-Cal Mixer
terilyn
13 years ago
I had this at my sister in laws, it was great!

5th of vodka
2 liters Mt Dew
1 can oj concentrate
12 oz can frozen lemonade
1/4 cup powdered sugar 2 cups cranberry juice

Mix and freeze to slush makes 2 gallons.
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I have used a product called On The Border margarita mix. It comes in about a half gallon plastic bucket, you pour a 750ml bottle of tequila with the ingredients in the bucket, mix it well, and place the bucket in the freezer overnight. It freezes into a slushy mix. You can just scoop out the slush with an ice cream scoop or whatever. Kind of low tech, and not near as good as my own home-made margaritas, but it is easy and doesn't wear out the bartender. They have a web site: http://www.bucketheadclub.com
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Comments (6)
I use this one from Ann: Deluxe Chicken Enchiladas Source: Barbara Hansen's Mexican Cookery 2 whole chicken breasts chicken broth 1/2 small onion 1 bay leaf 8 peppercorns garlic clove salt 1/2 medium onion chopped 3 tablespoons grated parmesan cheese 1 cup shredded Monterey Jack Cheese 1 4 oz can green chilies garlic 1 13 oz can tomatillos, drained 1/4 cup cilantro leaves 3/4 cup whipping cream 1 egg salt 1/4 cup lard or oil 8 corn tortillas 1 cup cheddar or Monterey Jack Cheese Guacamole 1 cup sour cream lettuce black olives . Place chicken in large pot and cover with chicken broth. Add onion, bay leaf, peppercorns and salt. Simmer until tender. Let cool in broth. Remove chicken and save broth for another use. Shred or cut chicken in to smaller pieces. Add chopped onion, Parmesan cheese and Monterey Jack Cheese. Taste and add salt if needed. Set aside. IN a blender or processor, combine green chilies, tomatillos, cilantro, whipping cream and egg and blend until smooth. Add salt and pepper to taste. Set aside. Preheat oven to 375 degrees F. Heat lard in small skillet. With tongs, carefully place one tortilla at a time in hot lard. Hold for 3 to 5 seconds and drain on paper towels. You want the tortillas to be softened but not crisp. Place some of the chicken mixture on the tortilla and roll tightly. Place seam-side down in a baking dish. Pour cream mixture over the Enchiladas and sprinkle evenly with 1 cup of cheddar or Monterey cheese. Bake about 20 minutes or until heated through and bubbly. Serve with sour cream, guacamole, lettuce and olives. NOTE: I reduced the calorie count it by using 2% milk. Not as rich but still very good.
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Comments (5)
We're addicted to these, so I hope my puny-looking peppers do well. My coworkers just finished my last jars and have requested more to top bagels and cream cheese and cheese and crackers. * Exported from MasterCook * Cowboy Candy (Candied Jalapenos) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds jalapenos -- washed and sliced 1/4" (about 8 cups) 2 cups apple cider vinegar 6 cups sugar 1/2 teaspoon turmeric 1/2 teaspoon celery seed 3 garlic cloves -- chopped (3 to 4) 1 teaspoon ground cayenne pepper Bring vinegar, sugar, turmeric, celery seed, garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add peppers and simmer for 5 minutes. With a slotted spoon, transfer the peppers into clean, hot canning jars. (I keep them warm in a couple of inches of hot water in the sink while the syrup is boiling.) Bring syrup to a rolling boil. Boil for 6 minutes. Pour syrup over jalapenos, leaving 1/4" headspace. Remove air bubbles and top with more syrup if necessary. Wipe jar rims with a clean, damp cloth and place lids on the jars. Process half pints in boiling water bath: 10 minutes at 0-1000 ft., 15 minutes at 1001 - 6000 ft., and 20 minutes above 6000 ft. (Add 5 min. for pints.). NOTES : We sometimes add some diced onions. Good with crackers and cheese, in sandwiches, jalapeno cheesecake. Leftover syrup makes a great grilling glaze.
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Comments (8)
I didn't know which one you wanted so I scanned them all: REMARKABLE FUDGE Butter sides of heavy 3-quart saucepan. Add 4 cups granulated sugar, one 14-1/2-ounce can (1-2/3 cups), evaporated milk, and 1 cup butter. Cook over medium heat to soft ball stage (236ÃÂº); stirring frequently. Remove from heat; add one 12-ounce package (2 cups) semisweet chocolate pieces, 1 pint marshmallow creme, 1 teaspoon vanilla, and 1 cup broken walnuts. Beat till chocolate melts, Pour into buttered 13x9x2-inch pan. Score while warm, cut when cool and firm. BLUE RIBBON FUDGE Butter sides of heavy 2-quart saucepan. In it combine 2 cups granulated sugar, one 6-ounce can evaporated milk, two l-ounce squares unsweetened chocolate, dash salt, and 1 teaspoon light corn syrup. Cook and stir over medium heat till chocolate melts and sugar dissolves. Cook to soft ball stage (236ÃÂº), Immediately remove from heat, Add 2 tablespoons butter without stirring. Cool to lukewarm (110ÃÂº). Add 1 teaspoon vanilla and beat vigorously till fudge stiffens and loses its gloss. Quickly stir in 1/2 cup chopped walnuts, Push from pan, (don't scrape sides) into buttered shallow pan. Score while warm; cut when firm. OPERA FUDGE Butter sides of a heavy 2-quart saucepan. In it combine 2 cups granulated sugar, 1/2 cup milk, 1/2 cup light cream, 1 tablespoon light corn syrup, and 1/2 teaspoon salt. Cook over medium heat, stirring constantly, till sugar dissolves and mixture boils, Cook to soft ball stage (238ÃÂº). Immediately remove from heat; cool to lukewarm ,(110ÃÂº) without stirring. Add 1 tablespoon butter and 1 teaspoon vanilla, Beat vigorously till fudge stiffens and loses its gloss. Quickly stir in 1/4 cup chopped candied cherries, Spread in buttered 9x5x3-inch pan. Score while warm; cut when firm.
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glenda_al
13 years ago
This sounds so yummy and refreshing:

Mojito slushy

1 cup sugar
1 cup water
1/2 cup fresh lime juice, about 4 to 6 limes
1/4 cup fresh mint leaves, firmly packed
2 limes, zested
1/2 cup light rum
8 cups crushed ice
Mint sprigs and lime wedges, for garnish
Directions
In a saucepan over medium heat, add the sugar and water. Cook for about 5 minutes, stirring often, until the sugar is dissolved and the syrup is clear. Set aside to cool.

Put the sugar syrup, lime juice, mint leaves, lime zest, and rum into a blender and blend until smooth. Add the ice and blend until slushy. Spoon into glasses; garnish with a sprig of mint and a lime slice.
nodakgal
13 years ago
Made this for years!! It is very good!

Apricot Slush
1 qt pineapple juice
1 qt apricot juice ( I think I had to buy apricot nectar)
12 oz frozen lemonade
12 oz frozen orange juice
1 pint apricot brandy
1 cup vodka
Mix and freeze in ice cream pail. To serve fill glass half full. Then add 7-Up or Squirt to fill the glass.
These are fantastic! Just watch out they pack a punch! LOL

Now this one I haven't made, I kept wanting to and everyone was satisfied with the apricot stuff. lol

Frozen Daquiris
4 large cans frozen lemonade and 2 cans water
2 small cans frozen limeade and 1 can water
3 lg bottles 7-Up
1- 5th Bacardi rum (light)
Blend together and freeze in small containers. Take out as much as needed and thaw to a slush about 1 hour before serving.
**I am pretty certain our grocery store doesn't carry the 6oz cans anymore so you'd need to do 1 lg can limeade with a half of can of water**

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