Strawberries are the first fruit to ripen in the spring and prove essential for many seasonal dishes and drinks.  Did you know that only 8 strawberries can provide 140% of the recommended daily value of Vitamin C?  Try out some of this month's featured drinks and maybe become inspired to create a few of your own with the real deal!

Strawberry Lemonade:  1oz. Torani Strawberry Syrup (4 Pumps), 8oz. Lemonade

Sugar Free Strawberry Lime Soda:  1/2oz. Torani Sugar Free Strawberry Syrup (2 Pumps), 1/2oz. Torani Sugar Free Lime Syrup (2 Pumps), 8oz. Sparkling Water or Club Soda

 *Stir.

ENJOY!!

We understand we're getting into the summer months, but who can resist that routine hot shot of espresso in the morning?  Not us!  Here's to getting back to the basics!

Basic Flavored Latte Recipe:  1oz. Torani Syrup, 8oz. Steamed Milk, 2oz. Espresso                                             

Basic Flavored Cappuccino Recipe:  1/2oz. Torani Syrup, 4oz. Steamed Milk, 2oz. Espresso

Basic Flavored Mocha Recipe:  1oz. Torani Sauce, 8oz. Steamed Milk, 2oz. Espresso

*Stir.

Try a few flavors:  Caramel, French Vanilla, Hazelnut, Vanilla, Chocolate

 ENJOY!!

What does Louisville, KY, Churchill Downs, and the Derby Ball all have in common?... LOUISVILLE LEMONADE of course!!  There's no better way to enjoy the Kentucky Derby than with an ice cold glass of this mouth watering lemonade!

Louisville Lemonade:  1oz. Torani Blackberry Syrup (4 pumps), 8oz. Lemonade

 *Stir.

ENJOY!!

Lets pay tribute to our neighbors to the south and celebrate Mexican heritage and culture with this festive drink!

Blended Strawberry Maiden Margarita:  2oz. Torani Strawberry Puree Blend (2 Pumps), 3oz. Margarita Mix, 2 cups ice

*Stir.

Wow, now I'm ready for a relaxing siesta!

ENJOY!!

We have a shop, in the local mall and they do the best job serving any kind of drink you can think up.  They have just about all of the Torani flavored syrups and even some of the sauces.  It is my favorite place to get coffee because A:  they are very helpful and never intimidate you to order quickly, B:  they do a great job of explaining what different types of drinks are, and C:  they make your drink the way you want it.  My favorite drinks are the ones made with Torani’s Caramel Sauce.  I’ve provided a few of the recipes I’ve had our shop make for me, and a few I have yet to have the opportunity to give a chance. Let me know how you like them and if you make any changes!

Classic Caramella:  1oz. Torani caramel Sauce, 8oz. Milk, 1-2 Shots Espresso.

Hazelnut Caramella:  1oz. Torani caramel Suace, 1/2oz. Torani Hazelnut Syrup, 8oz. Milk 1-2 Shots Espresso.

Crème de Caramella:  1oz. Torani Caramel Sauce, 1/2oz. Torani French Vanilla Syrup, 8oz. Milk, 1-2 Shots Espresso.

Raspberry Caramella:  1oz. Torani Caramel Sauce, 1/2oz. Torani Raspberry Syrup, 8oz. Milk 1-2 Shots Espresso.

White Chocolate Caramella:  1oz. Torani Caramel Sauce, 1/2oz. Torani White Chocolate Sauce, 8oz. Milk, 1-2 Shots Espresso.

Apple Pie Caramella:  1oz. Torani Caramel Sauce, 3/4oz. Torani Apple Syrup, Splash Torani Cinnamon Syrup, 8oz. Milk, 1-2 Shots Espresso.

*Steam Torani and milk, add espresso to 16oz. glass and pour flavored milk over.   If desired top with whipped cream and drizzle with Torani Caramel Sauce.

ENJOY!!

This incredible flavor union was traditionally served between tennis matches at Wimbledon.  Now we're treated to this fantastic duo with candy, desserts, and drinks...oh my!

Strawberry and Cream Soda:  1/2oz. Torani Strawberry Syrup (2 Pumps), 1/4oz. Torani Vanilla Syrup (1 Pump), 1oz. Cold Milk, 8oz. Sparkling Water or Club Soda

 *Stir.

ENJOY!!

It's said that the first noted reference to cheesecake was during the Olympics in ancient Greece.  Here they used cheesecake as offerings to the gods.  Now treat yourself like a god and let Torani offer it's perfected recipe to you!

Blueberry Cheesecake Freeze:  1oz. Torani Blueberry Syrup (2 Pumps), 1oz. Torani Cheesecake Syrup (2 Pumps),  8oz. Milk, 2 Cups Ice

*Stir.

If you would like to make this a different flavor of Cheesecake, feel free to substitute any of Torani's other delightful flavors where the recipe calls for Blueberry! 

ENJOY!!

Fun Fact:  Iced Tea was thought to have been created at the 1904 World's Fair in St. Louis, however recent evidence has refuted this. The oldest printed recipe, dating back to 1879, belongs to a community cookbook "Housekeeping in Old Virginia" by Marion Cabell Tyree.

With the need to cool down during the warm Summer season, June was designated as the perfect month to try a variety of Iced Teas!  Explore a few new recipes like the ones below:

Very Berry Iced Tea:  1/2oz. Torani Blueberry Syrup (2 Pumps), 1/2oz. Torani Raspberry Syrup (2 Pumps), 8oz. Brewed Tea, Chilled

Sugar Free Black Cherry Iced Tea:  1oz. Torani Sugar Free Black Cherry Syrup (4 Pumps), 8oz. Brewed Tea, Chilled

 *Stir

ENJOY!!

Iced tea is a real thirst quencher.  But, oh the possibilities Torani brings to the table!  Blend it how you like it and call it your own!  The combinations are endless!! 

See below for the basic ingredients you will need to formulate your flavorful concoction:

1oz. Torani Syrup

8oz. Unsweetened Tea

1 Cup Ice

 *Stir

Most Popular Flavors:  Mango, Peach, Raspberry

One of a Kind Flavors:  Blackberry, Passion Fruit, Pomegranate

We're bringin' home the originals with this set of recipes.  Don't let a day go by without trying one of Torani's luscious syrups making it a tall glass of sweet iced tea.  Don't forget to give your creative side some exercise and try a 50/50 split with two of your favorite flavors!  That's sure to please your Fruity Petuity!!

 Peach Iced Tea:  1oz. Torani Peach Syrup, 8oz. Unsweetened Chilled Tea

Passion Fruit Iced Tea:  1 1/2oz Torani Passion Fruit Syrup, 8oz Unsweetened Chilled Tea

Apricot Iced Tea:  1 1/2oz Torani Apricot Syrup, 8oz Unsweetened Chilled Tea

 *Stir.

ENJOY!!

Torani offers a little bit of something for everyone!  Here they give you the opportunity to enjoy their tantalizing syrups, SUGAR FREE!!  Today is a great time to try out these mixtures for this weekend's barbeque.

 Sugar Free Peach Tea:  1oz. Torani Sugar Free Peach Syrup, 8oz. Unsweetened Chilled Tea

Black Cherry Light Tea:  1 1/2oz. Torani Sugar Free Black Cherry Syrup, 8oz. Unsweetened Chilled Tea

Sugar Free Strawberry-Coconut Tea:  1oz. Torani Sugar Free Strawberry Syrup, 1/2oz. Torani Sugar Free Coconut Syrup, 8oz. Unsweetened Chilled Tea

Sugar Free Citrus Tea:  1oz. Torani Sugar Free Lime Syrup, 1/2oz. Torani Sugar Free Coconut Syrup, 8oz. Unsweetened Chilled Tea

Raspberry Rickey Sugar Free Tea:  1oz. Torani Sugar Free Raspberry Syrup, 1/2oz. Torani Sugar Free Lime Syrup, 8oz. Unsweetened Chilled Tea

Strawberry De-Light Tea:  1oz. Torani Sugar Free Strawberry Syrup, 8oz. Unsweetened Chilled Tea

Skinny Tropics Tea:  3/4oz Torani Sugar Free Mango Syrup, 1/2oz. Torani Sugar Free Coconut Syrup, 8oz Unsweetened Chilled Tea.

 *Stir.

ENJOY!!

Oh you'd be surprised!  Now is the perfect time of year to enjoy a frozen drink.  The sun's heat is in full blast this summer and there's no better way to cool off than to sit down under that big Oak shade tree and sip on a blended frozen tea.  The following recipes may be simple, but there's nothing simple about the burst of flavor!

Mango Tea Freeze:  2 Cups Ice, 2oz, Frusia Mango, 4oz. Unsweetened Chilled Tea

Raspberry Tea Chiller:  2 Cups Ice, 2oz. Torani Raspberry Syrup, 4oz. Unsweetened Chilled Tea

Georgia Peach Tea Freeze:  2 Cups Ice, 2oz. Frusia Peach, 4oz. Unsweetened Chilled Tea

Watermelon Tea Freeze:  2 Cups Ice, 2oz. Torani Watermelon Syrup, 4oz. Unsweetened Chilled Tea

 *Combine ingredients in a blender and blend until smooth.  Yields one 16oz. drink.

ENJOY!!

These recipes should help get you through the week!  Let them take you to your happy place where all your worries melt away with these perfectly measured potions of summer!

 Endless Summer Iced Tea:  1oz. Torani Watermelon Syrup, 1/2oz Torani Kiwi Syrup, 8oz. Unsweetened chilled Tea

Blackberry Peach Iced Tea:  1/2oz. Torani Blackberry Syrup, 1/2oz. Torani Peach Syrup, 8oz. Unsweetened chilled Tea

Citrus Twist Tea:  1oz. Torani Mandarin Orange Syrup, 1/2oz. Torani Lemon Syrup, 8oz. Unsweetened Chilled Tea

Peachy Nut Tea:  1oz. Torani Peach Syrup, 1/2oz. Torani Orgeat (Almond) Sryup, 8oz. Unsweetened Chilled Tea

 *Stir.

ENJOY!!

This one goes out to those who enjoy it sweet, but sugar free!  You actually feel like you're biting into fruit!  Its smooth and velvety texture allows your mind to wander right into Willy Wonka's Chocolate Factory, where everything is edible!  And remember, don't feel bad about consuming these beverages; THEY ARE SUGAR FREE!!! :)

Double Berry Tea-Light Freeze:  2 Cups Ice, 1oz. Torani Sugar Free Raspberry Syrup, 1oz. Torani Sugar Free Strawberry Syrup, 4oz. Unsweetened Chilled Tea.

Orange Strawberry Sugar Free Tea Freeze:  2 Cups Ice, 1oz. Torani Sugar Free Strawberry Syrup, 1oz. Torani Sugar Free Orange Syrup, 4oz. Unsweetened Chilled Tea.

Skinny Watermelon Tea Twist:  2 Cups Ice, 1oz. Torani Sugar Free Watermelon Syrup, 1oz. Torani Sugar Free Lime Syrup, 4oz. Unsweetened Chilled Tea.

**Combine ingredients in a blender and blend until smooth.  Yields one 16oz. drink.

ENJOY!!

Rinaldo and Exilda Torre founded Torani in 1925.  They moved to the North Beach neighborhood of San Francisco from Lucca, Italy.  In 1957, Harry Lucheta, the Torre's son-in-law, took over and strives to keep the family business just that.  Their famous syrups are part of their family history, and in honor of Family History Day, try their classic Torani Shirley Temple.  It's made with one of Harry's favorite flavors!

Torani Shirley Temple:  1oz. Torani Romegranate Syrup (4 Pumps), 8oz. Lemon Lime Soda (like 7up), 1 Marashino Cherry for Garnish If Desired.

*Stir.

ENJOY!!

Let's take it down to Jamaica, where the soft breeze sways the fruit trees.  Capture the fragrant smell of the fresh fruits in Torani's Island Iced Teas:

Mango Iced Tea:  1oz. Torani mango Syrup, 8oz. Unsweetened Chilled Tea

Tropical Iced Tea:  1oz. Torani Pineapple Syrup, 1/2oz. Torani Passion Fruit Syrup, 8oz. Unsweetened Chilled Tea

Caribbean Blend Tea:  1/2oz. Torani Peach Syrup, 1/2oz. Torani mango Syrup, 4oz. Unsweetened Chilled Tea, 4oz. Lemonade.

*Stir.

ENJOY!!

A picnic is the perfect way to enjoy Mother Nature at her best.  She gives us beautiful weather, bountiful harvests of fruits and vegetables, and a little extra daylight in the summer to enjoy a picnic!  Try out this picnic perfect drink and say "Thanks!" to Mother Nature!

Sparkling Raspberry Punch:  1oz. Torani Raspberry Syrup (4 Pumps), 2oz. Pineapple Juice, 6oz. Sparkling Water

*Stir.

ENJOY!!

This recipe list has something for everyone.  From tangy and sweet to almondy and coconutty; fix your drink the way you like!  And don't forget, there's always the possibility to substitute or add an oz. or so of different ingredients! ;)   Enjoy these refreshing frozen blends!

Pomegranate Tea Freeze:  2 Cups Ice, 2oz. Torani Pomegranate Syrup, 4oz. Unsweetened Chilled Tea.

Mixed Fruit Tea Freeze:  2 Cups Ice, 1oz. Torani Peach Syrup, 1oz. Torani Apple Syrup, Splash Torani Apricot Syrup, 4oz. Unsweetened Chilled Tea.

Citrus Tea Freeze:  2 Cups Ice, 1/2oz Torani Pink Grapefruit Syrup, 1/2oz. Torani Mandarin Orange Syrup, 4oz. Unsweetened Chilled Tea.

Pina Colada Tea Freeze:  2 Cups Ice, 2oz. Frusia Pina Colada, 4oz. Unsweetened Chilled Tea.

 *Combine ingredients in a blender and blend until smooth.  Yields one 16oz. drink.

ENJOY!!

Can't find a soda shop to save your life?  Stop your searching and enjoy this old school treat at home!  Maybe try a fruitier version of the traditional ice cream soda; check out the one below!

Peach Ice Cream Soda:  1oz. Torani Peach Syrup (4 Pumps), 8oz. Sparkling Water or Club Soda, 1 Scoop Premium Vanilla Ice Cream

Try a few of their other Torani syrups to give your mouth a radical blast from the past!

*Mix Syrup and Sparkling Water/Club Soda prior to submersing Ice Cream in cup. 

ENJOY!!

Who couldn't use a few more hours of sunshine today?  Use these extended hours to soak up the syrup, Torani syrup that is!  Make yourself a drink or two and enjoy the summer solstice, before it gets too hot!

Summer Breeze Iced Tea:  1/2oz. Torani Passion Fruit Syrup (2 Pumps), 1/2oz. Torani Lemon Syrup (2 Pumps), 6oz. Chilled Brewed Tea, 2oz. Pineapple Juice

*Stir.

ENJOY!! 

Let these berry flavored beverages take you back to the orchard where they've been budding all spring.  Now its Summer and they're ripe and ready for Torani to infuse them into their syrups!  Enjoy a few of these fruity tastes today!

Raspberry Iced Tea:  1 1/2oz Torani Raspberry Syrup, 8oz. Unsweetened Chilled Tea

Pomegranate Iced Tea:  1 1/2oz Torani Pomegranate Syrup, 8oz. Unsweetened Chilled Tea

Blackberry Iced Tea:  1 1/2oz. Torani Blackbery Syrup, 8oz. Unsweetened Chilled Tea

*Stir.

ENJOY!!

Good question!!  Fruisia is Torani's finest whole fruit puree that supplies us with mouth-wateringly blended fruit flavored beverages.  They have it in 7 different flavors!!  Don't forget to blend well! 

Strawberry Tea Freeze:  2 Cups Ice, 2oz. Frusia Strawverry, 4oz. Unsweetened Chilled Tea

Mango Peach Tea Freeze:  2 Cups Ice, 1oz. Frusia Mango, 1oz. Frusia peach, 4oz. Unsweetened Chilled Tea

Kiwiberry Tea Freeze: 2 Cups Ice, 1oz. Frusia Kiwi Fruit, 1oz. Frusia Strawverry, 4oz. Unsweetened Chilled Tea

Raspberry Twist Tea Freeze:  2 Cups Ice, 1oz. Frusia Raspberry, 1oz. Torani Lemon Syrup, 4oz. Unsweetened Chilled Tea.

*Combine ingredients in a blender and blend until smooth.  Yields one 16oz. drink.

A few other options Fruisia offers is to create smooth, delectable smoothies. It mixes well with juice, tea and even water for a light, luscious refreshment. Just add 2 Cups Ice, 2oz. Frusia, and 4oz. milk or other liquid. 

ENJOY!!

Here are my favorites, how about emailing us some of yours?  Whether it was previously posted, or one of your own delicious concoctions, send 'em in and we will post the monthly favorites for all to share!

Pineapple-Lemonade Cooler: 2 Tbsp. Torani Pineapple Syrup, 1/2 Tbsp. Torani Vanilla Syrup, 1 Cup Lemonade

*Stir.

Torani Sparkler:  2 Tsp. Torani Syrup, 3/4 Cup Champagne or Sparkling Wine

*Combine Torani and Champagne or Sparkling Wine in a fluted glass and stir gently.

Georgia Peach Tea Freeze:  2 Cups ice, 2oz. Frusia Peach, 4oz. Unsweetened Chilled Tea.

*Blend Ingredients in a blender  until smooth.  Yields one 16oz. drink.

Torani Sugar Free Cherry-Lime:  2 Tbsp. Torani Sugar Free Black Cherry Syrup, 1 Tbsp. Fresh Lime Juice, 1 Cup Sparkling Water or Club Soda, Slice of Lime for Garnish, if Desired.

*Pour sparkling water into tall glass filled with ice. Add Torani and stir well.

Please email your favorites to support3@jlhufford.com with the subject "RecipeGeek Favorites".  Thanks and ENJOY!!

As the Summer pokes on, TV series turn to reality, and the heat and late evenings become monotonous, create an atmosphere that screams fun and vacation!  Change up your wardrobe by wearing a Hawaiian shirt and flip flops!  These tropical drinks will take you on the vacation you've always wanted, right in your own kitchen!

Guava Kiwi Italian Soda:  1/2oz. Torani Guava Syrup (2 Pumps), 1/2oz. Torani Kiwi Syrup (2 Pumps), 8oz. Sparkling Water or Club Soda. 

Mango Refresher:  1oz. Torani Mango Syrup (4 Pumps), 4oz. Lemonade, 4oz. Chilled Brewed Tea

*Stir.

ENJOY!!

As you read a few days ago, July is Anti-Boredom Month, so we thought we'd help make it a bit more fun and interesting.  Here we give you the FUNdamentals of a fantastic July.  Don't let the summer pass you by without enjoying these basic recipes with the whole family!

Basic Shaken Cocktail/Mocktail Recipe:  1oz. Torani Syrup, 1 Cup Ice, 1-2oz. Alcohol (optional) and Mixer, Shake Well.

Basic Blended Cocktail/Mocktail Recipe:  2oz. Torani Puree Blend, 2 Cups Ice, 1-2oz. Alcohol (optional) and Mixer, Blend Well.

Shaken Cocktail/Mocktail Favorites:  Torani Mandarin Orange, Raspberry, Mango, Pomegranate, and Guava.

Blended Cocktail/Mocktail Favorites:  Torani Strawberry, Peach and Mango Puree Blends.

* As always, PLEASE DRINK RESPONSIBLY.

 ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

It's that wonderful time of year again; fireworks spark, barbeques linger, and the pleasant reminder that over 230 years have passed since the signing of that wonderful document, the Declaration of Independence.  Break out your patriotic side and don't forget the Uncle Sam Smoothies!

Uncle Sam Smoothie:  2 Cups Ice, 1oz. Torani Strawberry Puree Blend, 1oz. Torani Cherry Syrup, 4oz. Milk.

*Combine ingredients in a blender and blend until smooth.  Yields one 16oz. drink.

ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

Almonds can be used in many different dishes.  From desserts and candies to salads and entrees; Almond's sweet flavor adds the right amount of nutty goodness to any meal!  Now try it in a drink paired with Chocolate, how can this be bad?

Iced Almond Mocha:  1oz. Torani Chocolate Sauce (1 Pump), 3/4oz. Torani Orgeat Syrup (3 Pumps), 8oz. Milk, 2 Shots JL Hufford Espresso, 1 1/2 Cups Ice.

*Stir.

ENJOY!!

After a long day at work, reward yourself with Mexico's national drink, a cool margarita.  Enjoy it "On the Rocks", or frozen with a slice of lime and rimmed with salt.  YUMMMM!!!  Try something new by making it colorful with different flavors.  We'll provide a few recipes here, but we expect a full report if you can come up with something better!

Blended:

Peach Margarita: 2 Cups Ice, 2oz. Torani Peach Puree Blend, 3oz. Margarita Mix, 2oz. Tequila

Strawberry Margarita:  2 Cups Ice, 2oz. Torani Strawberry Puree Blend, 3oz. Margarita Mix, 2oz. Tequila

Guava Margaritra:  1 Cup Ice, 1oz. Torani Guava Syrup, 1oz. Tequila, 3oz. Margarita Mix.

*Blend ingredients in blender until smooth.  Yields one 16oz. drink. 

*Alcohol optional (replace with tea, water, or lemonade to taste). 

*For "On the Rocks" version, pour entire mix over ice. Don't forget the garnish!

As always, drink responsibly and ENJOY!!

The official drink of Puerto Rico, the Pina Colada recipe is claimed to have been formulated in 1954.  The Caribe Hilton Hotel and the Barrachina restaurant in Puerto Rico both lay claim to this world renowned beverage.  Though the debate continues as to who the real inventor is, it's no doubt the Torani Pina Colada smoothie aims to please!

 Torani Pina Colada Smoothie:  2oz. Torani Pina Colada Puree Blend (2 Pumps), 4oz. Milk, 2 Cups Ice.

Wanna spice things up a bit?  Exchange the smoothie's 4oz. of Milk for 2oz. Rum and 2oz Milk.

*Combine ingredients in a blender and blend until smooth.  Yields one 16oz. drink.

As always, drink responsibly and ENJOY!!

We've mixed up the recipes for this entry so you don't get bored with one type of drink.  This week try one of these mixes and you're sure to be pleased. 

FUN FACT:  The Belini originated in Italy and is one of many internationally known long drink cocktails.  Most often served when celebrating, this sparkling wine based beverage is bubbly for all occasions you can think up.  Because of its distinctive pink color, the creator was reminded of the 15^th-Century Venetian artist Giovanni Bellini, whose painting of a saint in a pink toga became the sole reason the drink is now named the Bellini.

Blended Bellini:  2 Cups Ice, 2oz. Torani Peach Puree Blend, 4oz. Prosecco (Italian Sparkling Wine) or Champagne.

*Blend all ingredients in blender until smooth.  Yields one 16oz. drink.

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

SHAKEN:  Combine ingredients in a cocktail shaker filled with ice, Shake well, strain and serve.

Who can resist this dynamic duo?  Wanna know the best part?  This is the dessert and the Creme Saver wrapped in one, and it lasts longer! 

Peaches & Cream:  1oz. Torani Peach Puree Blend, 1/2oz. Torani Vanilla Syrup, 3oz. Orange Juice, 1 1/2oz. Sparkling Water, 1 1/2oz.

*Yields one 8oz. drink.

Looking at these ingredients, I think the only thing velvety about this drink is the color.  The Cranberry and Grapefruit mixture is sure to bring in the red, but it may be a tart one!  Definitely let me know how you like this one!

Red Velvet:  2oz. Torani Pink Grapefruit Syrup, 3oz. Cranberry Juice, 1oz. Vodka.

*Yields one 6oz. drink

As always, drink responsibly and ENJOY!!

This weekend you better have a blast because we're providing you with all the weapons you may need.  We're going to Dance the night away doing the Fandango!  But don't forget to close the shutters and rush everyone inside before the Hurricane hits!  Woah! What was that loud Blast of music?  It must have been the DJ we rented.  Well everything is in line for the perfect night!  Come on in and relax as we get the weekend started...

Fandango:  2 Cups Ice, 2oz. Torani Mango Puree Blend, 2oz. Orange Juice, 1oz. Light Rum, 1oz. Dark Rum, Splash Fresh Lime Juice

Peach Hurricane:  2 Cups Ice, 1/2oz. Torani Peach Puree Blend, 1/2oz. Torani Pomegranate Syrup, 1 1/2oz. Rum, 1oz. Pineapple Juice, 1oz. Orange Juice, 1/2oz. Lime Juice

Raspberry Blast:  2 Cups Ice, 2oz. Torani Raspberry Puree Blend, 3oz. Milk 1 1/2oz. Vodka, 1/2oz. Coffee Liquer (Such as Kahlua)

*Blend all ingredients in blender until smooth.  Yields one 16oz. drink.

 As always, drink responsibly and ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

Got a case of the Monday's?  Me too... but I don't think we're talking about the same case.  My case of the Monday's includes a Mojito and/or a Metropolitan.  Needless to say, my Monday's aren't so bad!  

Shaken:  Combine ingredients in a cocktail shaker filled with ice.  Shake well, strain and serve. 

Known as the Cuban highball, the Mojito is an awesome summer drink with its mint and citrus flavors kicking the potent taste of rum to the curb.  Be a pro and try muddling the crushed mint in the syrups.  Add ice and rum and pour into a tumbler. 

Mango Mojito:  1/2oz Torani mango Syrup, 1/2oz. Torani Lime Syrup, 6 Fresh Mint Leaves, crushed, 1 Cup Crushed Ice, 2oz. White Rum, Splash of Club Soda.

*Yields one 12oz. Drink

The Metropolitan is as old as the Manhattan and has more different kinds of recipes than one can count on two hands!  It is actually in the Martini family and is a variation of the Manhattan.  Want to see a Pro make this drink and get some great tips? 

Metropolitan:  3/4oz. Torani mandarin Orange Syrup, 2oz. Vodka, 1oz. Cranberry Juice, 1/4oz. Lime Juice

*Yields one 4oz. Drink

As always, drink responsibly and ENJOY!!

A LITTLE HISTORY:  One person can not quite take credit for the beginning of the Martini.  One of the best known rumors is that the Martini descends from the Martinez, an older, sweeter cocktail.  The Martinez was probably invented in Martinez, California.  There is actually a plaque observing the origin of the martini that can be found on the Northeast corner of the intersection of Alhambra Ave and Masonic St.  There are many stories and I can not list them all, but whatever the case, the martini has a long past that most likely reaches into the 1800s.  It has been in and out of fads constantly, but in the end, the Martini is still a choice drink for a night out on the town.

Now stay in and enjoy the Shaken 'tinis!

Almond Roca Martini:  3/4oz. Torani Almond Roca Syrup, 1/4oz. Torani Vanilla Syrup, 3oz. Vodka.

Vanilla Bean Martini:  1 1/2oz. Torani Vanilla Bean Syrup, 3oz. Vodka, 1/2oz. Triple Sec.

Watermelon Martini:  1oz. Torani Watermelon Syrup, 1 1/2oz. Vodka, 1/2oz. Lime Juice, 1/2oz. Triple Sec.

Pomegranate Martini:  1oz. Torani Pomegranate Syrup, 1 1/2oz. Vodka, 1/2oz. Lime Juice, 1/2oz. Lemon Juice.

*Combine ingredients in a cocktail shaker filled with ice, shake well, strain and serve. Yields one 4oz. drink.

Sweet and Sour Martini:  1 1/2oz. Torani Lemon Syrup, 3oz. Vodka, 1/2oz. Fresh Lemon Juice, Lemon Twist for Garnish. 

*Serve in martini glass with sugared rim, Yields one 5oz. drink.

As always, drink responsibly and ENJOY!!

Go on and let your kids feel all grown up, not to mention these drink are great!  You'll even go crazy for them!  Mock cocktails, a.k.a mocktails, are a great alternative to alcoholic beverages by allowing you to participate in the festivites responsibly.  As you can see, Non Alcoholic beverages are made in a similar fashion to Alcoholic beverages.  A little tweaking of the ingrediantes is usually necessiary, but the taste is still amazing!  These drinks are great especially if you are a diabetic, a child, or you just like to enjoy a refreshing, fruity drink.  (They might be a little cheaper too!)  Please try these mixes out and let me know what you and your kids think!

BLENDED:  Blend ingrediends in blender until smooth.  Yields one 16oz. drink.

Virgin Mango Margarita:  2 Cups Ice, 2oz. Torani mango Puree Blend, 2oz. margarita Mix, 2oz. Lemonade

Perfect Pina Colada:  2 Cups Ice, 2oz. Torani Pina Colada Puree Blend, 2oz Milk, 2oz. Sweet and Sour Mix, Slice of Fresh Pineapple for Garnish.

SHAKEN:  Combine ingredients in a cocktail shaker filled with ice. Shake well, strain, and serve.  Yields one 4oz. drink.

Virgin Lemon Drop:  1 1/4oz. Torani Lemon Syrup, 2 1/2oz Club Soda or Sparkling Water, 1/4oz. lemon Juice, Lemon Twist for Garnish.     *Serve in a martini glass with a sugared rim.

Torani-Politan:  3/4oz. Torani Raspberry Syrup, 1/4oz. Lime Juice, 3oz. Lemonade

Zombie:  1oz. Torani Passion Fruit Syrup, 1/2oz. Torani Vanilla Syrup, 3oz. Pineapple Juice, 1/2oz. Lime Juice, Lime Twist for Garnish.    *Yields one 5oz. drink.

ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

It's the end of another beautiful month and time for our monthly favorites!!  This month was fun, and I was anything but bored.  There were some crazy nights, but I'm sure glad I got to try some of these delicious recipes!  How was your July?  I've got a few more recipes here I'd like to share because after searching a bit, I found a few recipes that have flown under the radar a bit too long.  Take this last July evening and try out a few of these newbys.  Let me know what you think! 

COCKTAILS:

GTG Bitter Sweet:  2 Tbsp. Torani Ginger Spice Syrup, one 12 oz. Can Guinness Pub Draught, Melted Unsweetened Chocolate for Rimming Glass, if Desired

*Pour Guinness Into Chocolate Rimmed Glass.  Add Torani and Stir Well.

Lively Latte:  2 Tbsp. Torani Syrup, 2 Tbsp. - 1/4 Cup Liqueur (Amaretto, Brandy, Irish Whiskey or Rum), 1 Cup Milk, 1-2 Shots Espresso.

*In a small saucepan, gently heat Torani and milk, whisking until frothy. Pour into a tall glass and add liqueur and espresso.  You may also heat milk and Torani in a microwave, pour into a blender and blend until frothy. Pour into a tall glass and add liqueur and espresso.

Torani Havanna Night:  2 Tbsp. Torani Sugar Free Coconut Syrup, 1 1/2 Tbsp. Torani Sugar Free Coffee Syrup, 2 Tbsp. Dark Rum, 6 Tbsp. Cream, Lime Wedge for Garnish, if Desired.

*Combine all ingredients in a cocktail shaker filled with ice. Shake until chilled and blended. Strain into a cocktail glass.

MOCKTAIL:

Pineapple Fizz Punch:  4 Tbsp. Torani Pineapple Syrup, 2 Tbsp. Torani Vanilla Syrup, 1 3/4 Cups Sparkling Water
1/2 Cup Grapefruit Juice.

*Combine ingredients in a large punch bowl filled with ice and stir well.

Email me at support3@jlhufford.com with the subject "RecipeGeek Favorites" and maybe give me a few of your favorite recipes.  I'd be more than happy to post our customer's favorites!  Thanks!

As always, drink responsibly and ENJOY!!

In the world of desserts, cream pies have always been a favorite.  The most popular versions of this delectrable dessert are coconut and banana.  However, raspberry flavored cream pie is a refreshing alternative to the more traditional flavors.  Serve Raspberry Cream Pie Shakes today and create a new tradition.

Raspberry Cream Pie Shake:  2oz. Torani Raspberry Puree Blend (2 Pumps), 1oz. Torani Vanilla Bean Syrup (4 Pumps), 4oz. Milk, 8oz. Premium Vanilla Iced Cream.

ENJOY!!

*If Raspberry is not your thing, Torani offers their Puree blends in Banana and Pina Colada too!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

The month of August is when families will be taking advantage of the warm weather and those few weeks before another school year starts.  Many will try to squeeze in one last excursion during this month(that's what my family did), and others will be out and about exploring their own town.  Be sure to have your lemonade stand ready to go for all those travelers who get thirsty along the way!  Stay tuned for some other amazing recipes and some very interesting fun facts about the different types of fruits you will be using!

For the Lemonade Stand:

Raspberry Mango Granita:  1/2 Bottle Torani Raspberry Puree Blend, 1/2 Bottle Torani Mango Puree Blend, 2 Gallons Milk or Water.

Sugar Free Strawberry Soda:  1oz. Torani Sugar Free Strawberry Syrup (4 Pumps), 8oz. Sparkling Water or Club Soda.

ENJOY!!

As one of summer's favorite (and largest) fruits, the watermelon has a refreshing quality perfect for cooling you down on hot days.  Though over 90 percent water, watermelons retain a distinctive sweet flavor.  They originated in Southern Africa and are the most common type of melon.  Celebrate this summertime staple by serving Torani Waves all day long! 

Torani Wave:  1 1.2oz. Torani Watermelon Syrup (6 Pumps), 1/2oz. Torani Passion Fruit Syrup (2 Pumps) 6oz. Orange Juice, 4oz. Sparkling Water or Club Soda, 1/2oz. Lime Juice.

Once at a nearby town festival, I was hanging out with all of my cousins when we heard the anouncement over the loud speaker.  "Watermelon eating contest in 15 minutes!  Be sure to sign up at the front entrance"  Don't get me wrong, I love watermelon, but I've given myself some bad experiences.  First of all, and even to this day, I still think there is something wrong with actually eating the seeds.  I never could quite just swallow the seeds whole; I would always end up chewing them or trying to spit them out.  Andy my stomach never quite agrees with eating a whole half of a watermelon.  Neither of my tactics were going to work if I wanted to win the prize, so I manned the picnic table while my cousins ran to get in line.  I come from a large extended family where most of them farm for a living.  Two of my cousins were tree trunk like boys and they apparently needed a lot of fuel for this excursion!  Of course, they came back with seeds and watermelon pieces stuck to their shirts, faces, and even hair!  They won and won't let me forget that I'm afraid to swallow watermelon seeds.

ENJOY!!

That's right all you RecipeGeek blog readers, August is the month of Lemonade!  Let your kids have some summer fun raising money for a local charity by holding a lemonade stand.  Or maybe at the next baseball game you can whip out your mad lemonade making skills and show everyone how its done.  Whatever the case, you're sure to make bank wih tomorrow's fresh recipes.  Master your technique and then follow along the rest of the month for new ideas and tips on everyone's favorite summer drink!

 Basic Flavored Lemonade Recipe:  1oz. Torani Syrup, 8oz. Lemonade, 1 Cup Ice.  Stir well and enjoy!

 Best Lemonade Flavor Fusions:  Raspberry, Peach, Strawberry

Trendy Fusions:  Guava, Pomegranate, Peach, Watermelon

*Yields one 16oz. drink.

ENJOY!!

P.S.  I'll give you a sneak peak preview of what you can expect the rest of the month!  They're going to be creative!!

Jungle Juice:  1 Tbsp. Torani Orgeat (Almond) Syrup, 1/2 Tbsp. Torani Passion Fruit Syrup, 1/2 Cup Lemonade, 1/4 Cup Cranberry Juice.

*Combine lemonade, juice and Torani syrup in a tall glass filled with ice and stir well.

I am in loooovvve with Iced Tea and Lemonade.  Besides good ‘ol H2O, they are my all time favorite summertime drink.  However, I am not a big fan of really fruity or sweet drinks.  So I've found a solution to my not-so-sweet tooth. Torani offers about 29 different flavors of SUGAR FREE syrups!  Substitute any of these syrups in the following recipes for a sugar free drink.  Enjoy it the way you like it, enjoy it with peace of mind, and just plain out enjoy your drink! 

Raspberry Limeade:  1oz. Torani Raspberry Syrup, Splash Torani Lime Syrup, 8oz. Lemonade.

Torani Strawberry Lemonade:  1oz. Torani Strawberry Syrup, 8oz. Lemonade.

Peach Melba Lemonade:  1/2oz. Torani Peach Syrup, 1/2oz. Raspberry Syrup, 8oz. Lemonade.

Mango madness Lemonade:   1oz. Torani Mango Syrup, 8oz. Lemonade.

Watermelon Lemonade:  1oz. Torani Watermelon Syrup, 8oz. Lemonade.

*Combine ingredients and pour over one cup ice.  Yields one 16oz. drink.

*For a Sugar Free drink, use sugar free lemonade and replace regular Torani syrup for their Sugar Free syrup.

All Torani Sugar Free Syrup:  Almond Roca, Almond, Black Cherry, Brown Sugar Cinnamon, Caramel, Chocolate Macadamia Nut, Chocolate, Classic Caramel, Classic Hazelnut, Coconut, Coffee, English Toffee, French Vanilla, Hazelnut, Irish Cream, Lemon, Lime, Mango, Orange, Peach, Peanut Butter, Peppermint, Raspberry, Strawberry, Sweetener, Vanilla Bean, Vanilla, Watermelon, White Chocolate.

Sugar Free syrups are a great way to go if you prefer to control the sweetness level in your beverage!

ENJOY!!

Do you know where Guavas are from?  I knew they were a tropical fruit, but I never sat down to really think about their origin.  Well what good is the internet if you can’t find answers to your questions, so we did a little guava searching!

Guavas are native to Mexico, Central America, Northern South America, parts of the Caribbean, and in some tropical areas as well.  They have distinct dark green elliptical leaves and five pedaled white flowers. In certain areas, the guava will be green to yellow, but in others it drastically differs with a pink to red hue.  No matter the color, this fruit can be considered a superfruit.  The guava is abundant in Vitamins C and A, omega-3 and 6 polyunsaturated fatty acids, and has especially high levels of dietary fiber.  Guavas are sweet and tangy all in one big bite.  No wonder the Torani syrup is so delicious!  They grabbed the best of both worlds!!

Guava Lemonade:  1oz. Torani Guava Syrup, 8oz. Lemonade.

Guava Lemonade Tea:  1oz. Torani Guava Syrup, 4oz. Lemonade, 4oz. Tea.

Another fruit I have always been curious about is the Pomegranate.  I had no idea it was a shrub!  Or that it grew in the Middle East’s drier areas!  We’ve brought this ruby fruit to the US to California and Arizona for their juice production abilities.  These red flowered beauties can be between a lemon or grapefruit in size.  These too are high in Vitamin C and B5.  Torani is taking the syrup world by storm with these good-for-you fruits! 

Pomegranate Lemonade:  1oz. Torani Pomegranate Syrup, 8oz. Lemonade.

*Combine ingredients and pour over one cup of ice.  Yields one 16oz. drink.

ENJOY!!

The Chinese gooseberry, melonette, or kiwifruit as we common day folk call it, has to be one of the coolest berries around.  Sometimes sweet and sometimes sour, kiwifruit was my favorite breakfast food when I was growing up.  My dad would bring home a big bag to surprise us.  My older sister and I would never let a single one go bad; they would be gone by the end of the school week!  Kiwis were the common ground between us! (Just kidding sis!)

And just as a side note…I once accidentally grew my own little watermelon in our driveway.  It was little because it wasn’t in ideal conditions.  I babysat it every day after school.  I couldn’t wait to finally pick it from the rind.  Then, one day after I finally managed to make it up our big hilly driveway after being dropped off by the bus, I found it.  My little guy was completely smashed.  Someone had accidentally run it over. 

Endless Summer Lemonade:  1oz. Torani Watermelon Syrup, Splash Torani Kiwi Syrup, 8oz. Lemonade.

*Combine ingredients and pour over ice.  Yields one 16oz. drink.

Just about everyone knows about strawberries.  My family had this little side garden where we grew rhubarb and strawberries.  You know what I love about strawberries?  They come back every year!  I’m not a fan of replanting your plants! I’m just glad we lived in an area where strawberries could survive year after year!  Try these blended lemonades on those especially hot August days.

Strawberry Kiwi Freeze:  2 Cups Ice, 1oz. Torani Strawberry Puree Blend, 1oz. Torani Kiwi Puree Blend, 4oz. Lemonade.

Kiwi Freeze:  2 Cups Ice, 2oz. Torani Kiwi Syrup, 4oz. Lemonade.

*Blend ingredients in blender until smooth.  Yields one 16oz. drink.

ENJOY!!

 **For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

My first question to you is…”Do you like Pina Coladas and getting caught in the rain?”  I always thought this was a fun loving song, until I listened to the lyrics.  It sure is fun, and loving.  And I actually do like getting caught in the rain.  It's sort of liberating!  I personally, LOVE Pina Coladas, especially with a slice of pineapple on the side.  Mmmm.  It’s like heaven on earth! Let’s try Torani’s twist on the Pina Colada.

Pina Colada Freeze:  2 Cups Ice, 2oz. Torani Pina Colada Puree Blend, 4oz. Lemonade.

*Blend ingredients in blender until smooth.  Yields one 16oz. drink.

 This next minty delight is sure to keep you awake in the warm summer air as you sit under the shade tree.  Torani’s Crème de Menthe syrup is pretty intense, but not overwhelming.  The lemonade will help calm it down! 

Refreshing Mint Lemonade:  1oz. Torani Crème de Menthe Syrup, 8oz Lemonade

*Combine ingredients and pour over ice.  Yields one 16oz. drink.

ENJOY!!

As summer starts to wind down and the "Back to School" madness begins, give yourself one last day to relax and enjoy the warmth of the summer sun.  Sit on your front porch or lay in the hammock beneath the swaying trees.  Whatever you do, give yourself a much deserved rest.  Let plenty of light fill your space and serve up some chocolate tranquility with the White Coco-Mocha Freeze.  Oh what I would give to have a hammock in my back yard!  Just enjoy yourself.  That's all we could ever ask!

White Coco-Mocha Freeze:  1oz. Torani Coconut Syrup (4 Pumps), 1oz. Chocolate Bianco Syrup (4 Pumps), 2 Shots Espresso, 6oz. Milk, 2 Cups Ice, Whipped Cream and Toasted Coconut Flakes for Garnish, If Desired.

ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

My family used to have peach, apple and pear trees that lined our driveway.  If you’ve been following this month’s blogs, you must know by now that we lived in the boondocks.  We just recently were able to get a cell phone signal at our old house, which is on a hill!  Anywho, my experience with peaches goes back a ways.  I used to climb the trees and watch the cars go by.  It was peaceful and relaxing, until you slipped on the rough bark and scratched your butt up so bad it looked like you slid into home base without any pants on. 

This is a little off subject, but I’ve always heard that peaches and nectarines are different fruits.  Well technically the nectarine and peach belong to the same species.  It all has to do with the breeding of the plant.  Some have believed a nectarine is a cross breed between peaches and plums, or it’s a “Peach with a plum skin”.  In reality, nectarines are formed because of a recessive gene; whereas the peach’s fuzzy skin is a dominant gene.

Lemony-Peach Freeze:  2 Cups Ice, 2oz. Torani Peach Puree Blend, 4oz. Lemonade.

Strawberry Peach Lemon Freeze:  2 Cups Ice, 1oz. Torani Peach Puree Blend, 1oz. Torani Strawberry Puree Blend, 4oz. Lemonade.

The mango flavor is for some, but not for all.  I really like it, probably because I enjoy all fruit flavors.  It is, however, one of the most popular fruits for food, juice, flavor, frangrance, and color.  Even its leaves are used for special occasions like decorations for religious ceremonies and even weddings!  Mango is a great flavor for smoothies, teas, lemonades, and mixed drinks!  I’m sure you’ll find a way to have a crazy good time with mango!

Mango Berry Freeze:  2 Cups Ice, 1oz. Torani Mango Syrup, 1oz. Torani Raspberry Syrup, 4oz. Lemonade.

ENJOY!!

Today’s drinks are kid friendly.  When I started working here, I couldn’t get enough of our shop’s flavorful sodas.  I’ve tried many different flavors, mixed and alone.  Here are some classic and unique recipes that not only include sparkling water/club soda, but milk as well!  If your kid doesn’t drink milk, or maybe even you don’t, here’s your chance!

Torani Root Beer Soda:  1oz. Torani Classic Root Beer Syrup (4 Pumps), 8oz. Sparkling Water or Club Soda.

Pomegranate-Apple Soda:  1/2oz. Torani Pomegranate Syrup (2 Pumps), ½ oz. Torani Apple Syrup (2 Pumps), 8oz. Sparkling Water or Club Soda.

Peachsicle Milk:  1oz. Torani Peach Syrup (4 Pumps), 8oz. Milk.

Brown Sugar Cinnamon Flavored Milk:  1oz. Torani Brown Sugar Cinnamon Syrup (4 Pumps), 8oz. Milk.

 Just a side note, but the Brown Sugar Cinnamon Milk reminded me of the time when my cousin and I came up with this delicious recipe for a vanilla flavored milk!  I’m sure one of the Torani Vanilla flavored Syrups would be delicious and a great substitute for our ingredients!  Make it just like the milk recipes above.  Try it out and let me know!

ENJOY!!

When I was in high school, I played volleyball and was asked to play for Team Indiana.  The most exciting part was having the opportunity to visit one of the most beautiful places in the world!  HAWAII!!!  We not only got to play our favorite sport, but we were taken on a tour of the Dole Plantation.  If you ever get the chance, don’t pass it up!  Almost every person I’ve spoken to believes the pineapple grows on a tree.  In reality, they grow from a bush that has trough-shaped pointed leaves.  The hummingbird pollinates the flowers that grow the fruit.  I also found out that each single pineapple is made up of numerous flowers which means that what we believe to be one single pineapple is really a bunch of fruit that has grown together!  A good way to shop for fresh pineapple is to look at the “eyes” or markings on the fruit and make sure they are even from top to bottom.  This will ensure a ripe pineapple.  One of my favorite ways to eat fresh pineapple is on the grill!  I love how it caramelizes the sugar…yummm!  

Tropical Blend Lemonade:  1/2oz. Torani Passion Fruit Syrup, 1/2oz. Torani Pineapple Syrup, Splash Torani mango Syrup, 8oz. Lemonade.

Barbados’ original “forbidden fruit”, the grapefruit, and the mandarin orange, most popularly grown in China, fuse their juices together to make one blissful concoction!

Citrus Bliss Lemonade:  1oz. Torani Mandarin Orange Syrup, Splash Torani Pink Grapefruit Syrup, 8oz. Lemonade.

Torani’s Passion Fruit Syrup mixes the ripe sweet fruit juices of the tropics together to get the perfect proportions of sweet and tangy to make this drink drive your taste buds CRAZY!

Pure Passion Lemonade:  1oz. Torani Passion Fruit Syrup, 8oz. Lemonade.

Enjoy!

A couple of weeks ago, I visited Chicago.  There is always something to do no matter where you go, so we decided to look up some local festivals for the weekend.  We found that there are numerous Farmers Markets in just about every area around the city.  If you get the chance, I would recommend finding yourself the nearest farmers market and picking up some fruits and vegetables for your smoothies and freezes.  Strawberries, watermelons, blackberries, raspberries, apples, oranges, and peaches are most likely available for purchase!    It’s a great idea to substitute part of the syrup with fruit.  You’ll still get the same great flavor, but you’ll get the benefits of getting your daily dosage of fruits!  Play around with these recipes and some fruit and let me know what worked out best for you!

Raspberry Lemon Freeze:  2 Cups Ice, 2oz. Torani Raspberry Puree Blend, 4oz. Lemonade.

Frusia Summer Freeze:  2 Cups Ice, 1oz. Torani Strawberry Puree Blend, 1oz. Torani Watermelon Syrup, 4oz. Lemonade.

And who knows?  Maybe you’ll learn more about fruits, vegetables and spices than you thought and you can start your own little garden right in your own back yard!  This is just another easy way to get your kids to eat their fruits and veggies without putting up a fight.  (They’ll never even know its in there, especially if you use a Vita-Mix Blender!!)

ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

Some flavors are timeless and can evoke memories of a simpler time.  Toasted marshmallow is a perfect example brining to mind nights spend making "s'mores" around a campfire.  My family used to go camping with my mother's twin sister's family during the summers when my siblings and I were younger.  My older cousin and I always had so much fun.  Well, it was more like I thought he was the funniest guy to ever walk the planet and he would make me laugh so hard I would almost pee my pants.  Anyways, when we made S'mores, we both loved our marshmallows burnt so they would be hot enough to melt the chocolate.  Now my younger cousin and I do the same, except he makes the ultimate s'more by using two graham crackers, three pieces of chocolate, and two marshmallows.  I have a picture of me trying to take a bite. All I can say is MESSY!  During this camping season, reminisce with the Chocolate Covered Marshmallow Milk, and stay clean.

Chocolate Covered Marshmallow Milk:  1oz. Torani Chocolate Sauce (1 Pump), 1/2oz Torani Toasted Marshamllow Syrup (2 Pumps), 8oz. Milk.

ENJOY!!

Torani Mai Tai:  1/2oz. Torani Mandarin Orange Syrup (2 Pumps), 1/2oz. Torani Lime Syrup (2 Pumps), Splash of Torani Orgeat Syrup, 1oz. Rum, 2oz. Orange Juice, 1oz. Pineapple Juice, 1oz. Sparkling Water or Club Soda.  (Add a thin slice of orange for garnish, if desired)

*Replace Rum with 1/2oz. Club Soda and 1/2oz. Juice of Your Choice.

Get the music going but keep the modern stuff in its album.  Try some tropical music and really bring the neighborhood together!  When I was younger, we did just this!  We lived in a small town that my ancestors built from the ground up after the Civil War.  Everyone knew everyone else’s families so community get-togethers were abundant during every season.  While the older kids played red rover, the adults would make themselves cocktails and start up the grill.  We were never lucky enough to have Torani recipes, but our parents always made sure we were able to experience the Mocktail at its finest.  Give your kids the chance to try something grown-up too and show them you don’t need a Cocktail to have fun!

Torani Filapina:  1/2oz. Torani Peach Syrup (2 Pumps), 1/2oz. Torani Passion Fruit Syrup (2 Pumps), 2oz. Pineapple Juice, 6oz.  (Add Pineapple wedge for garnish, if desired).

Summer Blast Granita:  ½ Bottle Torani Strawberry Puree Blend (2 Pumps), ½ Bottle, Torani Kiwi Puree Blend (2 Pumps) 2 Gallons Milk or Water.

Well these were my favorite ideas for this month.  Email me with the subject:  “RecipeGeek Favorites” at support3@jlhufford.com with your favorite recipes and activities and I’ll do my best to get them posted ASAP!

*As always, drink responsibly and ENJOY!!

So I've tried the all different ways to make a smoothie, but for me, these recipes pretty much take the cake!  They're easy and being a college student, they give me the most energy and satisfaction of all my breakfast meals.  Take them on the go!  Get your day and your metabolism jumpstarted with this refreshingly cool drink for breakfast!  Look out the rest of the month for more must try recipes. 

The Basic Smoothie Recipe calls for the following:

2 Cups Ice, 2oz. Torani Puree Blend, 4oz. Milk or Other Liquid, Blend Well.

All Torani Puree Blend Flavors (aka Frusia):  Banana, Kiwi Fruit, Mango, Mixed Berry, Peach, Pina Colada, Raspberry, Strawberry.

Most Well Liked Flavors:  Banana, Raspberry, Strawberry

What are Torani  Puree Blends?  Previously known as Caffico and Frusia, Torani Puree Blends create refreshingly blended, fruit-flavored drinks and are available in all of the above 8 flavors.  Cremes are a little different, but provide an equal amount of pleasure.  Creamy and appetizingly indulgent, Torani Blended Beverage Base is a grand way to expand your blended menu.  Simply blend with ice, milk and Torani Syrups and build an entirely new blended category!

Blended Sweet Crème:  2 Cups Ice, 2oz. Torani Blended Beverage Base, 1oz. Torani Syrup, 4oz. Milk.

ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

When I was a wee youngster, I vaguely remember seeing a banana tree in our front yard.  I don’t think it lived very long because we had a tornado rip through our front yard and it tore up not only the bananas, but our pear and peach trees as well.  I now know that we never had a banana tree; we had a banana plant.  The banana plant is a tall, sturdy upright stem called a pseudostem.  Some types of these plants can make it up to 2-8 meters tall with their leaves reaching close to 3.5 meters in length!  Each pseudostem can hold a bunch of bananas before dying and needing to be replaced by another.

A hand, the cluster of bananas that grow hanging from the pseudostem, can contain up to 20 fruits per tier and 3-20 tiers to a bunch.  Both the skin and the inner fruit can be eaten raw or cooked.  Bananas provide your source of Vitamin B6, C and Potassium (great for muscle cramps!)  This fruit has the ability to grow in at least 107 countries! 

People in the Western culture think of the soft, sweet “dessert” banana, however plantains are bananas as well, with more of a firm, starchier texture.  Try bananas in desserts, dried as chips, or even use them when baking with banana flour!

Pina Paradise:  2 Cups Ice, 1oz. Torani Banana Puree Blend, 1oz. Torani Pina Colada Puree Blend, 4oz. Milk.

Strawberry-Banana Smoothie:  2 Cups Ice, 1oz. Torani Banana Puree Blend, 1oz. Torani Strawberry Puree Blend, 4oz. Milk.

Peachy Banana Smoothie:  2 Cups Ice, 1oz. Torani Banana Puree Blend, 1oz. Torani Peach Puree Blend, 4oz. Milk.

*Blend ingredients in blender until smooth.  Yields one 16oz. drink.  Add real bananas for a fruity creamy drink!

ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

The Smoothie is a drink made popular in the 20^th century.  In the 1930’s along the west coast of the US, some health food stores found their sales increasing with the pureed fruit drink recipes brought over from Brazil.  Smoothies really became the must have drink in the middle of the 1960s with the revival of the organic vegetarianism.  California was the hot spot with the first trademark for a “fruit slush” in the 1970s arose with the name “California Smoothie”.  These early drinks were made with fruit, fruit juice, and ice.  The “fruit shake” later came about with the introduction of the ice milk into the equation.

The Juice and Smoothie industry has grown to a multi-billion dollar business since those early years.  We give credit, in part, to the growing popularity of sports and fitness; this lead to the marketing of supplement-fortified health food products.

Frozen yogurt has been brought in to give the smoothies a thick creamy texture, almost like a milkshake.  Most have the tendency to be high in dietary fiber, vitamins, and antioxidants.   Like I said before, if a bowl of good old fashioned cereal or oatmeal doesn’t do the trick for you, try a smoothie, to go!

Torani Berry Smoothie:  2oz. Torani Mixed Berry Puree Blend (2 Pumps), 2oz. Plain Yogurt, 4oz. Milk, ½ Cup Fresh Strawberries, 2 Cups Ice.

Allergic to milk, or just plain can’t stand it?  Try switching out the milk for some water!

Blended Berries:  2 Cups Ice, 2oz. Torani Mixed Berry Puree Blend, 4oz. Water. (Add some type of berry to make this smoothie a balanced meal!)

Ok so neither milk nor water really floats your boat?  Alright Mr./Mrs. PickyEater, these are for you:

Juicy Raspberry Smoothie:  2 Cups Ice, 2oz. Torani Raspberry Puree Blend, 4oz. White Grape Juice.

Kiwi –Strawberry Tea Freeze:  2 Cups Ice, 1oz. Torani Kiwi Puree Blend, 1oz. Torani Strawberry Puree Blend, 4oz. Chilled Tea.

*Blend ingredients in blender until smooth.  Yields one 16oz. drink.

 ENJOY!!

Ok so if you haven’t figured it out by reading my blogs regularly, I’m a female.  Being a female I have those certain female traits like cravings.  Unless you are allergic to it, you love it.  Can you guess what I might be talking about?  CHOCOLATE of course!  Ok so it’s not such a secret now, but this recipe is one amazing craving satisfier.

Chocolate-Banana Smoothie:  2 Cups Ice, 2oz. Torani Banana Puree Blend, 1/2oz. Torani Chocolate Sauce, 4oz. Milk. 

I personally enjoy chocolate covered strawberries, but never really get the chance to indulge in this mouthwatering treat.  I figure this is one way to get my way!  Substitute the Banana Puree Blend with the Strawberry Puree Blend, or maybe even try a chocolate pina colada! 

Oooo…This one sounds good too!  Don’t you just love the way truffles melt in your mouth?  They are so smooth and creamy!  We used to have a very tiny candy shop just two blocks down from where my parents live now.  It was placed in an old barber’s shop so it still had all the nostalgic fixtures like the barber pole.  When I was able to save up enough money, my friends and I would pick out the best candy I had ever tasted in my life! 

Strawberry Truffle Smoothie:  2 Cups Ice, 1oz. Torani Strawberry Puree Blend, 1/2oz. Torani White Chocolate Sauce, 4oz. Milk.

Add real strawberries and maybe even bits of a truffle to make this the ultimate treat!

*Blend ingredients in blender until smooth, Yields one 16oz. drink.

ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

My great uncle used to have an orchard across the road from his home, not far from where I grew up.  He would spend hours fishing for bad apples and bugs that were causing problems with his trees.  It’s amazing the maintenance and care he put into his land.  It was always worth it though!  Every year he would bushel his apples, pears, and peaches and distribute them to his extended family.  My family also had peach, pear, and apple trees lining our driveway, but I think I climbed on them too much and so they didn’t produce as much as normal trees did. I’m pretty sure I’ve never tasted fruit as sweet and wholesome as the fruit from his orchard.  Enjoy these recipes that will include some of those juicy fruits.  Just add some fresh fruit chunks, blend, and enjoy!

 Peach Smoothie:  2 Cups Ice, 2oz. Torani Peach Puree Blend, 4oz. Milk

Orchard Bliss Smoothie:  2 Cups Ice, 2oz. Torani Peach Puree Blend, 1/2oz. Torani Apple Syrup, 4oz. Milk,

Tropical Peach Smoothie:  2 Cups Ice, 1oz. Torani Peach Puree Blend, 1oz. Torani Pina Colada Puree Blend, 4oz. Milk.

*Blend ingredients in blender until smooth.  Yields one 16oz. drink.

ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

This next weekend I am planning a trip home to visit with my sister and her family for the weekend.  It was her birthday last week, and her husband’s is next week.  Their anniversary happens to fall in between as well.  Needless to say, it’s a busy month!  I thought that besides visiting, I would watch their 15 month old son for the evening so they can have a little fun for a change.  To celebrate their birthdays, Saturday they are planning a barbecue and I couldn’t think of a better thing to bring than some of Torani’s recipes.  These recipes look like they'd be the perfect mix with fresh berries and fruit.  My sister will be excited because her mother-in-law always sends a bag of berries home with them when they come to visit.  Now she'll be able to find another great use for them.  A person can only eat so many pies and cobblers!  We’ll probably need to make a few modifications to accommodate for everyone’s likings, but all in all, I think these drinks are going to be a hit!  If you don’t mind me asking, I’d love a few suggestions for the party!  You can email me at support3@jlhufford.com with comments or recipes you’ve tried!  Thanks!

Simply Strawberry:  2 Cups Ice, 2oz. Torani Strawberry Puree Blend, 4oz. Water.

Divine Berry Smoothie:  2 Cups Ice, 1oz. Torani Mixed Berry Puree Blend, 3/4oz. Torani Amaretto Syrup, 4oz. Milk.

Real Raspberry Tea Freeze:  2 Cups Ice, 2ox. Torani Raspberry Puree Blend, 4o. Brewed Tea, Chilled.

*Blend ingredients in blender until smooth.  Yields one 16oz. drink.

ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

This recipe for Pork Ribs looked too good to pass up!  I’m always up for something new and couldn’t find anything else this cool.  I’m going to bring this one home with me and see if my brother would be willing to try his cooking master skills on this recipe.  He loves to use his new oven for anything he can bake!  My family is pretty blessed with good cooks, so I’m not too worried about modifications!  I’m sure this will really make the meal.  I’ll let you know if we were able to try it this weekend!  Have a great one yourself!  Email me at support3@jlhufford.com if you have something to say about it.

Torani Citrus Glazed Pork Ribs

1/4 cup Torani Lemon syrup
2 Tbsp. Torani Mandarin Orange syrup
3 lbs. pork ribs
1 Tbsp. minced ginger root
2 cloves garlic, chopped
2 Tbsp. tomato paste
1 Tbsp. soy sauce
1 Tbsp. rice wine or dry sherry
2 tsp. grated lemon zest
1 tsp. grated orange zest
1 tsp. sesame oil
Pinch of cayenne
2 scallions, minced

Instructions

Preheat oven to 250F. Place ribs on a rack and roast for 2 hours.

Combine the rest of the ingredients, except for the scallions, in a small saucepan and simmer for 20 minutes. Let cool and puree in a blender.

Remove ribs from oven and increase temperature to 375F. Brush ribs with sauce and roast for 30 minutes, basting frequently until well glazed. (You may also choose to grill the ribs over a medium charcoal fire for about 20 minutes.) Sprinkle with minced scallions and serve at once.

Thanks and enjoy!!

My heaven on earth, as far as drinks go, would have to be a tall glass of ice water.  I know, lame right?  But when I'm really thirsty, nothing really quenches my thirst better!  HOWEVER, when I'm craving something sweet, I head straight for the fruit juice!  If I need something filling because i'm on the go, I veer towards a milk shake, or a smoothie!  Today I was feeling hungry and in a hurry.  Check out these fun recipes!

These recipes come from around the world and will provide the consumer (you) with a euphoric state of mind.  They truly are wonderfully tasting blends, my favorite being the Georgia Morning Smoothie.  I am quite partial to the Heavenly Tropics mix as well, but that’s probably just the pineapple lover in me talking.  I’ve never tried these flavors together in a smoothie before, but these fruit juices really are amazing mixed all up in one giant drink.    Try them out and let me know what you think.  If you don’t like these flavors of fruit juice, maybe blend up your own smoothie and let me know if you’ve made a drink that’s heaven in your mouth!

Polynesian Sunrise:  2 Cups Ice, 2oz. Torani Mango Puree Blend, 1oz. Torani Coconut Syrup, 1/2oz. Torani Passion Fruit Syrup, 4oz. Pineapple Juice.

Georgia Morning Smoothie:  2 Cups Ice, 2oz. Torani Peach Puree Blend, 4oz. Orange Juice.

Heavenly Tropics:  2 Cups Ice, 1oz. Torani Kiwi Puree Blend, 1oz. Torani Mango Puree Blend, 1/4oz. Torani Pineapple Syrup, 4oz. Orange Juice.

ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

This weekend is the big game.  My college is playing our rival and I can’t wait to start tailgating!  I’ve got my whole day planned out.  First, its rise and shine early in the morning to get those school colors on my face!  Then, because I know it will take me an hour to get everything ready ( I like to take my time) I’ll mix up this new recipe I found for a smoothie to keep me energized until it’s time to grill out.

Kiwi Orange Burst Smoothie:  2 Cups Ice, 2oz. Torani Kiwi Puree Blend, 4oz. Orange Juice.

Once I’ve got that in my to-go cup and we’re all packed up, we’re off for the big hill. 

An hour or so later when the grill is hot and already sizzling with the breakfast food cooking.  We will get ready to start our morning drinks so I, of course, will bring along a few recipes for the occasion! 

Raspberry Lemon Freeze:  2 Cups Ice, 2oz. Torani Raspberry Puree Blend, 4oz. Lemonade.

Kiwi Fruit Freeze:  2 Cups Ice, 2oz. Torani Kiwi Puree Blend, 4oz. Lemonade.

Berry-Berry Tea Freeze:  2 Cups Ice, 2oz. Torani Mixed Berry Puree Blend, 4oz. Brewed Tea, Chilled

Berry peach Tea Freeze:  2 Cups Ice, 2oz. Torani Peach Puree Blend, 1/2oz. Torani Raspberry Syrup, 4oz. Brewed Tea, Chilled.

*Blend ingredients in blender until smooth.  Yields one 16oz. drink.

Since we will be oudoors, the best way to make these drinks is either pre made and keep them cold in a cooler, or get a converter for your car (that's what we did!).

These last few recipes will most likely get altered as the day goes on.  Maybe I should be prepared with some vodka and rum just in case?  I’m sure we’ll figure something out to make the day interesting.  On your next tailgate, try out some new drinks and be sure to let me know what’s good, and what’s not! 

As always, drink responsibly and enjoy!

 **For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

Another month is gone from this year!  It’s really going by fast so I thought I should get this recipe on the board before it’s out of season.  I loooove pineapple and found this sweet recipe hidden in a pile of webpages.  I’m going to do my best to try this recipe this weekend, do the same and we’ll compare notes.  Let me know if you added or subtracted anything to make it to your liking.

Torani Pineapple Salsa:

1/4 cup Torani Pineapple syrup
2 cups peeled, cored, and diced pineapple
1 Tbsp. rice vinegar
1 Tbsp. finely minced scallion
1 jalapeno pepper; finely minced
1/4 cup finely diced red bell pepper
Juice of 1 lime
1/4 cup chopped cilantro
1 Tbsp. chopped mint

Instructions

­­­­­­­­­­­­­­­­­­I’m also a huge morning person and eating breakfast really helps me start my metabolism and my day off right.  If I don’t eat, my stomach will growl and make funny noises during the quietest moments.  It’s like its punishing me for not feeding it.  I’ve always been told I’m like a bottomless pit, but it’s easy to stay in shape when you eat right and enjoy a breakfast meal every morning.  However, I do have my weak moments, and waffles definitely test me!  Take a morning off from the old diet and reward yourself with a delicious morning English Toffee waffle!

Torani English Toffee Waffle:

1/2 cup Torani English Toffee syrup
1 1/2 cups milk
2 eggs, separated
6 Tbsp. butter, melted
2 cups flour
1 Tbsp. baking powder
1 tsp. salt

Instructions

Preheat a waffle iron.

Sift the flour, baking powder and salt together. Combine the egg yolks, milk, English Toffee syrup, and butter and whisk into the flour mixture just until smooth. Beat the egg whites into soft peaks and fold into the batter.

Pour the batter into the waffle iron and cook according to the manufacturer's instructions.

Email me at support3@jlhufford.com with the subject "RecipeGeek Favorites" and maybe give me a few of your favorite recipes.  I'd be more than happy to post our customer's favorites!  Thanks!

Depending on where you live, fall is either in full force, or just on the verge of totally changing your weather.  For me, October means more football, beautiful colored leaves, and jeans!  I love to wear jeans, but that is beside the point.  Fall also means that cool mornings will turn into even cooler days that make me want to sit on my back porch and sip on a cup of something hot.  I’m not picky; I’ll drink hot tea, coffee, chai, espresso, or hot chocolate.  I like any and all of those drinks cold or blended as well.  I have four favorites I’d like to share now, including the basic blended drink.  For us students, October means it’s time to load up on caffeine to make it through those all nighters we like to pull so often.  For the college student, artist, writer, computer tech, gamer, and your regular old night owl, I hope these drinks will energize you long enough to get your tasks done!

Basic Torani Mocha Frozen Coffee Blend Recipe: 2 Cups Ice, 2oz. Torani Latte or Mocha Frozen Coffee Blend (or 2oz. Torani Crème Blended Beverage Base + 1-2 shots chilled espresso), 4oz. Milk

The Frozen Coffee Blended Flavors:  Crème, Latte, Mocha

Syrups and Sauces: 

            Syrups:  Caramel, Coconut, Crème de Banana, Peppermint, Toasted Marshmallow

            Sauces:  Chocolate, Caramel, White Chocolate

Your Signature Torani Frozen Coffee:  2 Cups Ice, 2oz. Torani Crème Frozen Beverage Base, 3oz. Milk, 1-2 Shots Chilled Espresso.

*Combine ingredients in order shown in blender and blend until smooth.  Yields one 16oz. drink.

For the party-goer in you try this one on for size:

Basic Frozen Coffee Granita:  1 Jug Torani Latte or Mocha Frozen Coffee Blend, 1 Gallon Milk, 1 Gallon Water

ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

Shake Shake it up!  This weekend we are getting ready for another big football game and the weather is calling for an unusually warm morning.  This week’s game is a late one so we have all day to tailgate.  That means I am not getting out of bed until noon.  Normally we have to be at The Hill around 7AM so we have enough time to eat before we need to pack up and leave for the game.  I really want this to be an easy cleanup so I found some non blended drinks to mix up.  These shaken frozen coffee drinks are the best for this weekend’s unseasonably warm weather.

Very Vanilla Iced Latte:  1 Cup Ice, 1oz. Torani Latte Frozen Coffee Blend, 1/4oz. Torani Almond Roca Syrup, 6oz. Milk.

Iced Roca Mocha:  1 Cup Ice, 1oz. Torani Mocha Frozen Coffee Blend, 1/4oz Torani Almond Roca Syrup, 6oz. Milk.

Cool Mint Iced Mocha:  1 Cup Ice, 1oz. Torani Mocha Frozen Coffee Blend, 1/4oz. Torani Peppermint Syrup, 6oz. Milk.

*Combine Ingredients in a cocktail shaker, shake well and pour.  Yields one 16oz drink.

This couldn’t be much easier and there is always the possibility for some changes.  If you prefer, change out the regular milk for soy milk.  Maybe for the after game party we will add some rum or vodka to celebrate our team’s victory! *fingers crossed*

As always, drink responsibly and ENJOY!!

Ever been to Starbuck’s? Wow, that even sounds funny typing. I’m sure if you’ve never been there, you’ve probably been somewhere that they’ve served coffee drinks. It is sort of confusing looking at their short little descriptions of the types of drinks they offer. How are you supposed to really know what YOU like? This will be the first of a series I think is very important. Let’s go over what a Frappe really is.

A Frappe is made of milk whipped with a flavor of syrup like chocolate, caramel, coffee, or vanilla, and thickened with a few scoops of ice cream. Some use the same flavor of ice cream as the syrup they plan to use. It is then frappeed, (pronounced “frapp-aid”) in a tall metal mixing cup. Serve it in a tall glass and add sprinkles of ground chocolate, cinnamon, or coffee grounds.

Vanilla Bean Frappe: 2 Cups Ice, 2oz. Torani Latte Frozen Coffee Blend, 1/4oz. Torani Vanilla Bean Syrup, 4oz. Milk.

White Velvet Frappe: 2 Cups Ice, 2oz. Torani Latte Frozen Coffee Blend, 1oz. Torani White Chocolate Sauce, 4oz. Milk.

*Blend ingredients in order in blender until smooth. Yields one 16oz. drink.

Don’t forget it’s always a possibility to experiment with these recipes like exchanging the regular milk for low far or even soy.

ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course! Check out the Professional Series. (I WANT ONE!)

Ever order a latte?  I have and I haven’t been too impressed.  But it really depends on where you go and how you ask them to make it.  Typically a latte will be prepared with about 1/3 espresso and 2/3 steamed milk and a layer of foamed milk which is about ¼ inch on top.  A latte is similar to a cappuccino (a real one, not the ones from the gas station) but the difference is that cappuccino’s have about half as much milk as a latte.  Cappuccinos also have more foam than a latte. That’s an easier way to tell the difference.  Adding a bit of flavored syrup might help the taste if you’re not used to plain coffee.  Below is variation of the hot latte.

Caramel Latte:  2 Cups Ice, 2oz. Torani Crème Frozen Beverage Base, 1oz. Torani Caramel Sauce or Syrup, 4oz. Milk.

A Café Mocha is similar to the latte in that it is made with 1/3 espresso and 2/3 steamed milk, but a bit of chocolate is added.  This is usually in the form of a chocolate syrup or even chocolate powder.  Dark or milk chocolate is great for a mocha.  Mochas also will not contain the famous milk froth on top.  Usually a light dusting of cinnamon or cocoa powder and maybe even marshmallows will be added to the top for a bit more flavor and decoration.

Torani Blended Mocha:  2 Cups Ice, 2oz. Torani Crème Frozen Beverage Base, 1oz. Torani Chocolate Sauce, 3oz. Milk, 1-2 Shots Chilled Espresso.

 ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

RUUUUUUUNNNN!  Can’t you read?  I said RUN, don’t walk to your kitchen!  This blog will slide right through your fingertips if you don’t hurry!  It’s also prepared to avalanche your mind with thoughts of ice cream and chocolate.  The vanilla ice cream creates this cool smooth mixture that slides into your tummy and makes it smile.  The Frozen Coffee Blends are the easiest way to create a one of a kind drink and already includes espresso!  If you don’t like the taste of alcohol, these drinks are for you.  If you’d like to share them with the youngsters, exclude the vodka.  These recipes are great for the whole family and for parties.  I know its almost the middle of the week, but I can't wait to try these out.  I might just have to get out the blender tonight!

Mudslide:  2 Cups Ice, 1 Cup Vanilla Ice Cream, 1oz. Torani Mocha Frozen Coffee Blend, 1oz. Vodka, 1oz. Irish Cream Liqueur.

Mint Slide:  2 Cups Ice, 1 Cup Vanilla Ice Cream, 1oz. Torani Mocha Frozen Coffee Blend, 1oz. Vodka, 1oz. Irish Cream Liqueur 1/2oz. Torani Peppermint Syrup.

Hazelnut Avalanche:  2 Cups Ice, ½ cup Vanilla Ice Cream, 1oz. Torani Latte Frozen Coffee Blend, 1oz. Hazelnut Liqueur (Such as Frangelico), 1oz. Vodka.

*Blend ingredients in blender until smooth.

As always, drink responsibly and ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

You don’t have to be a foreigner to enjoy these drinks.  Us college kids love some of these ingredients.  We find interesting ways to incorporate Kahlua in our late night drinks.  Now we can all feel like kids again while enjoying this creaming beverage.  The White Russian is my boss’s favorite drink.  It can be a very strong drink and the way our shop makes it, if you drink it on an empty stomach, you will be bouncing off the walls! 

Quick Fact:  Peter the Great might be credited with the introduction of coffee to Russia.  While generally well regarded, coffee didn’t achieve as high of a status as tea. 

White Russian:  2 Cups Ice, ½ Cups Vanilla Ice Cream, 2oz. Torani Latte Frozen Coffee Blend, 1oz. Vodka, 1oz. Coffee Liqueur (such as Kahlua).

Raspberry Russian:  2 Cups Ice, ½ Cup Vanilla Ice Cream, 2oz. Torani Latte Frozen Coffee Blend, 1oz. Vodka, 1oz. Coffee Liqueur (such as Kahlua), 1/2oz. Torani Raspberry Syrup.

I knew brandy was a type of alcohol, but didn’t know it was actually a spirit.  It is derived from the Dutch word brandewijn meaning burnt wine.  Brandy is produced by distilling wine.  The wine must first have been produced by fermenting grapes.  Brandy actually contains 40% to 60% alcohol by volume and is considered an after-dinner drink.  This type of brandy is usually a caramel color because it is colored by caramel colouring to make it look as if it has aged a long time in a wooden cask.

It is also possible to be made from fermented fruit, other than grapes, and from pomace.  These types of brandy are usually drunk unaged and are colorless.  The distillation process takes out the pigments, sugars, and salts from the original source.  This doesn’t sound too hard to do!  My brother has been making his own wine for the last year or so.  Maybe some of his bottles that didn’t quite taste right will turn out to be great bottles of brandy!  I’ll have to talk to him about this soon.  He’s made some funny flavors just for kicks and they weren’t the life of the party.  Find the brandy that’s right for you and test it in the following recipes:

Brandy Alexander:  2 Cups Ice, 2oz. Torani latte Frozen Coffee Blend, 1oz. Heavy Cream, 1oz. Brandy.

Cinnamon Brandy Chill:  2 Cups Ice, 2oz. Torani Mocha Frozen Coffee Blend, 1oz. Heavy Cream, 1oz. Brandy, 1/2oz. Torani Cinnamon Syrup.

*Blend ingredients in order in a blender until smooth. 

As always, drink responsibly and ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

MMMMMMM…Milkshakes.  These are my favorite drinks, especially when I’m thirsty but need something filling.  I can’t get enough of the handmade milkshakes; you know the old school kind?  I enjoy Steak ‘N Shake’s, the Dairy Barn’s (from my hometown), Baskin Robbins, and Culvers.  Dairy Queen’s shakes are ok, but I’m not much for the soft serve mixed with syrup type.  McDonalds keeps it quick by having a machine premake the milkshakes so all you have to do is pull down the lever to release their faux shakes.  The invention of the blender allowed the milkshake to begin their modern, whipped, and frothy form.  Malted milk drinks are made with malted milk powder and was invented in 1897.  The ingredients in malted milk powder are great for digested restorative health for infants and children.

The real beginning:  In 1885, milkshakes were an alcoholic whiskey drink.  They were described as a “sturdy, healthful, eggnog type of drink, with eggs, whiskey, etc, served as a tonic as well as a treat!” 

Basic Milkshake:  2 Cups Ice Cream, 4oz. Milk, 2oz. Torani Latte or Mocha Frozen Coffee Blend.

Coco-Loco:  1 Cup Ice, 1 Cup Vanilla Ice Crea, 2oz. Dark Rum, 1oz. Torani Mocha Frozen Coffee Blend, 1/2oz. Torani Coconut Syrup.

Raspberry Truffle Shake:  2 Cups Vanilla Ice Cream, 4oz. Milk, 1oz. Torani mocha Frozen Coffee Blend, 1oz. Torani Raspberry Syrup.

 *Blend ingredients in order in a blender until smooth.  Yields one 16oz. drink.

As always, drink responsibly and ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

I know it's a little earlier than I normally do the favorites, but since the last day of this month is a special holiday, I've decided to push my blogs back a few days. You don't mind do you?  I promise to have some special recipes for Halloween!

Since none of my posts for this month included any type of sugar free beverage, I’ve decided to devote this post to the Sugar Free side.  If you have any suggestions for sugar free drinks, I’m sure our readers would love to read about them.  I’m sure these drinks are tasty all on their own.  It’s really nice to have the option of a Sugar Free sauce and/or syrup for a healthier drink.  I really hope you enjoy these as much as I have!!

Sugar Free Candy Iced Mocha: 

2 Tbsp. Torani Sugar Free Chocolate sauce
1 Tbsp. Torani Sugar Free Almond Roca syrup
1 cup milk
1/4 cup espresso
1 cup ice

Instructions:  Combine chilled espresso*, milk and Torani in a tall glass filled with ice and stir well.

*If needed, 1/2 cup strong brewed coffee can be substituted for 1/4 cup espresso.

Sugar Free Iced Éclair: 

2 Tbsp. Torani Sugar Free Chocolate sauce
1 1/2 Tbsp. Torani Sugar Free French Vanilla syrup
1 cup milk
1/4 cup espresso*
1 cup ice

Instructions:  Combine chilled espresso*, milk and Torani in a tall glass filled with ice and stir well.

*If needed, 1/2 cup strong brewed coffee can be substituted for 1/4 cup espresso.

Sugar Free Iced Tropical Mocha: 

2 Tbsp. Torani Sugar Free Chocolate sauce
1 Tbsp. Torani Sugar Free Coconut syrup
1 Tbsp. Torani Sugar Free Vanilla syrup
1 cup milk
1/4 cup espresso
1 cup ice

Instructions:  Combine chilled espresso*, milk and Torani in a tall glass filled with ice and stir well.

*If needed, 1/2 cup strong brewed coffee can be substituted for 1/4 cup espresso.

Email me at support3@jlhufford.com with the subject "RecipeGeek Favorites" and maybe give me a few of your favorite recipes.  I'd be more than happy to post our customer's favorites!  Thanks!

ENJOY!!

It’s not only Halloween, it’s Fall!!  I absolutely love Fall colors, not just the leaves, but clothing too.  I get really excited around this time of year because it’s the best time to start making chili and pies!  It’s harvest time here in the Midwest and that means fresh veggies for all.  I’ve got a recipe or two from Torani, and then I’m going to throw in one of my very own.  I hope you enjoy it as well.  It’s really been a bit hit with friends, family, and tailgaters.  I’m always very nervous to try out my dishes with strangers, but I got up the courage and last year about this time I served my chili to our tailgating friends.  I got rave reviews!  I don’t really measure anything with a spoon or cup, it’s all to taste!  First I’d like to share Torani’s Candied Pecans because they are truly wonderful tasting!  Then I’ve decided to give you my recipe for some amazing little treats to serve after the chili!  We’ll even decorate them for the occasion! I hope you enjoy!

Torani Candied Pecans: 

1/2 cup Torani Caramel syrup
1 egg, separated
3/4 cup sugar
1 tsp. salt
3 cups pecans (or walnuts, or a mixture of both)

Instructions

Preheat oven to 250F and line a baking sheet with parchment paper.
In a medium sized bowl, whisk egg white (save yolk for another use or discard) until light in color and foamy - about 2 minutes. Add Torani syrup, sugar and salt and continue to whisk until well mixed. Stir in nuts and mix until they are evenly coated.
Spread nuts in a single layer on parchment-lined baking sheet. Place baking sheet in the oven. Using a spatula, stir nuts twice during cooking time to allow the nuts to have an even candied coating. Bake until nuts are a very light golden, and all of the liquid has dried - about 45 minutes. Let cool completely and store in an airtight container.
Makes 3 cups.

Recipe Geek’s Chili:  A bit sweet at first, then it’s a spicy kick in the mouth!

1lb. hamburger, ½ lb macaroni noodles, 1 jar chunky medium salsa, sugar, medium and hot chili beans(1 can each), 1 large can tomato juice, salt and pepper

Empty large can tomato juice into large soup pot.  Fill tomato juice can with water and dump that in too.  Once this boils, add everything but the sugar, and salt and pepper.  Keep it on high so it continues to boil so noodles will become tender.  Soup will thicken as it cooks.  Add about 1 cup of sugar and salt and pepper to taste.  That’s about it.  Let it cool before you eat it!  I like mine served with Saltines.  Let me know how it turns out!

Recipe Geek’s HalloweenTurtles:

1 bag mini pretzels(the twisted kind that look like hearts), 1 bag Rolos(candy), 1 bag of nuts(almonds, pecans, or peanuts), 1 bag of Candy Corn (optional).

On a baking sheet, place pretzels evenly apart.  Set one Rolo on top of each pretzel in the center.  Bake at 400 degrees for about 5 minutes or less, watch for Rolo to begin to melt.  Take out of the oven and press in the nut of choice.  If you used peanuts, press in one peanut and one piece of Candy Corn.  These are the best little treats!

ENJOY and HAPPY HALLOWEEN!!

The Marshmallow is a sweet chewy treat that kids really get into.  They are used in S’mores, Peeps, Rice Krispie treats, Rocky Road Ice Cream, Mallomars, candied yams, and to top off hot chocolate.  Americans alone eat about 90 million pounds of marshmallows a year!  The marshmallow is a mixture of sugar, corn syrup, water, gelatin(pre-softened in hot water), dextrose, and flavorings.  It is whipped to a spongy consistency.  Traditionally, the recipe used an extract from the mucilaginous root of the marshmallow plant; it’s more like a shrubby herb instead of gelatin.  The Mucilage was actually used to soothe sore throats!  Marshmallows are no longer made with the root because of the expense.  The most common way kids enjoy these sticky sweets is to apply a few to a stick and slowly turn them over a campfire.  This heating process allows the outer layer to caramelize and form a liquid beneath it.  A great recipe for a S’more is the bottom layer is a graham cracker, a half a chocolate bar,TWO toasted marshmallows, the other half of a chocolate bar, and a graham cracker to top it off!  That one’s on me!

Toasty Latte:  1oz. Torani Toasted Marshmallow Syrup, 8oz. Milk, 1-2 Shots Espresso

*Steam Torani and Milk, add espresso to glass first then pour steamed flavored milk over topping with a layer of foam.  Top with a Cocoa Powder or Cinnamon, if desired.

Fluffy Steamer:  1oz. Torani Toasted Marshmallow Syrup, 8oz. Milk

*Steam Torani and Milk, Garnish with whipped cream if desired.

Whiteout Mocha:  1oz. Torani White Chocolate Sauce, 1/2oz. Torani Toasted Marshmallow Syrup, 8oz. Milk, 1-2 Shots Espresso.

*Steam Torani and Milk, add espresso to glass first then pour steamed flavored milk over topping with a layer of foam.  Top with a Cocoa Powder or Cinnamon, if desired.

ENJOY!!

Ever notice how similar Toffee and Butterscotch taste?  That could be because they are generally the same ingredients.  The only real difference between the two candies is that butterscotch is boiled to the soft crack stage while toffee is boiled to the hard crack stage.  It is unclear as to where the name “Butterscotch” came from, but some ideas are that it could be connected to the country of Scotland.  Some say that “buttery toffee” is often called butterscotch.  Scotch is an old adjective for Scotland and therefore suggests the origin of the sweet treat.

Toasted Butterscotch Latte:  3/4oz. Torani Toasted Marshmallow Syrup, 1/2oz. Torani Butterscotch Syrup, 8oz. Milk, 1-2 Shots Espresso.

English Toffee is a popular variant in the US to Toffee.  It is a very buttery toffee that is often made with almonds and is offered in both hard and chewy versions.  Some of my favorite ways to eat toffee is when it is covered with chocolate and almond pieces.  Heath bars are one type of candy made with an English Toffee core.  I do not, however, enjoy picking toffee out of my teeth.  Maybe this drink will have to be my new way to get my toffee fix!

Toasted Toffee Latte:  3/4oz. Torani English Toffee Syrup, 1/2oz. Torani Toasted Marshmallow Syrup, 8oz. Milk, 1-2 Shots Espresso.

*Steam Torani and milk.  Add Espresso to glass and pour steamed milk over.  Top with a layer of foam and dust with cocoa powder or cinnamon if desired.

ENJOY!!

I dub today, Creamy Caramel Day!  Caramel is really derived from the caramelization of sugars.  When you heat sugar slowly to about 170 degrees, the molecules break down and re-form into compounds with a characteristic caramel color and flavor.  Even Cola uses caramel, caramel coloring that is.  When you go the fair you can get caramel apples, sometimes even covered with nuts!  My absolute favorite treat I enjoy is caramel popcorn.  Well, actually I only like one recipe of caramel popcorn.  I’ll have to share it with you later.  It is buttery and smooth and you really don’t mind when it get stuck in your teeth!  My sister and I have made it every year for Christmas for the past seven years.  If you’re not big on the gooey sticky treat, these dink recipes should be able to replace the candy.

Caramel Marshmallow Latte:  3/4oz. Torani Toasted marshmallow Syrup, 1/2oz. Torani Caramel Syrup, 8oz. Milk, 1-2 Shots Espresso.

Mallow Caramella:  1oz. Torani caramel Sauce, 1/2oz. Torani Toasted marshmallow Syrup, 8oz. Milk, 1-2 Shots Espresso.

Ice Cream Sundae Flavored Milk:  1/2oz. Torani Caramel Sauce, 1/2oz. Torani Chocolate Sauce, 1/2oz Torani Toasted Marchmallow Syrup, 10oz. Milk.

My absolute favorite drink our shop makes is their Caramel Macchiato.  They put a few pumps of Torani’s caramel sauce in the bottom of the cup, pour 1 shot espresso over the top to melt the caramel, then add milk and mix well!  Top with whipped cream and drizzle caramel sauce on top.  I like mine hot or cold, but if you want it cold, go ahead and dump some milk in over the espresso and pour the milk over the ice.

Peppermint is not just peppermint.  Oh no, it is in fact a mixture of two mint plants to make up the peppermint flavor.  It is a cross between watermint and spearmint.  Peppermint is sometimes regarded as “the world’s oldest medicine”.  It has archaeological evidence placing its use at least as far back as ten thousand years ago.  Peppermint has a high menthol content and is often used in tea, ice cream, chewing gum, and toothpaste as flavoring.  Some shampoos and soaps even have peppermint oils in them.  It will give you hair a minty scent and gives a cooling sensation on the skin.  It is said to also have the ability to help soothe and relax muscles when inhaled or applied directly to the skin.  Peppermint helps fight stomach aches and inhibits the growth of some bacteria.  Peppermint really has a lot of uses and high health content as well!  Maybe you’ll absorb some of Peppermint’s healing properties by taking in these drinks.

Minted Marshmallow Latte:  3/4oz. Torani Toasted Marshmallow Syrup, 1/4oz. Torani Peppermint Syrup, 8oz. Milk, 1-2 Shots Espresso.

*Steam Torani and Milk, add espresso to cup first, pour steamed milk over top, top with layer of foam and dust with cocoa powder or cinnamon if desired.

Something Extra:  1/2oz. Torani Toasted Marshmallow Syrup, 1/2oz. Torani Apricot Syrup, 1/2oz. Torani Cherry Syrup, 2/3oz. Torani Mandarin Orange Syrup, 10oz. Milk

*Combine ingrediends with glass half-filled with ice, stir well.

ENJOY!!

Marshmallow Meltaway Latte:  1/2oz. Torani Toasted marshmallow Syrup, 1/2 oz. Torani Toasted Marshmallow Syrup, 8oz. Milk, 1-2 Shots Espresso.

Torani Cashmere Tea:  1 1/2 tsp. Torani Vanilla syrup, 1 1/2 tsp. Torani Orgeat (Almond) syrup, 3/4 cup strong black tea, 1/4 cup half and half, 1 stick of cinnamon

Instructions:  In a large mug combine tea, Torani and cinnamon stick. Stir gently. Add cream and serve.

ENJOY!!

Peanut Butter is probably one of my favorite things to eat.  My best friend from grade school introduced me to natural peanut butter as well.  Her family own a health food store in the next town.  One morning we had french toast for breakfast and she began spreading the PB all over it.  I thought she was insane, but after tasting a bite, realized it was close to the best thing I’d ever chewed!  So now I spread it on french toast, toast in the morning with cinnamon and sugar sprinkled on top, waffles, pancakes, peanut butter and jelly, peanut butter and syrup, peanut butter cookies, and no bake cookies.  I’m sure there are others that I just can’t think of right now.  So I’m curious about where this delicious spread comes from.

Peanut Butter is made mostly from ground roasted peanuts.  Some have added oil, but other do not.  It was invented by Dr. John Kellogg in 1890;  it was the best thing he could find for his patients lacking the ability to chew and in need of protein.  He and his brother submitted the first patent for peanut butter in 1895 and were then using it as a source of protein for vegetarian patients at their Battle Creek Sanitarium.  They then decided cereal was their thing and discarded the production of peanut butter.  In 1896, a former employee took over the peanut butter idea and began selling the machines that ground peanuts.  His wife published the first nut cookbook three years later.

Some have before believed that George Washington Carver invented peanut butter.  He did, however, come up with over 300 uses for peanuts.

I hope you enjoy the following recipes that include a bit of peanut butter syrup as much as I have!

Fluffernutter Steamer:  1oz. Torani Toasted Marshmallow Syrup, ½ Tbsp. Creamy Peanut Butter, 8oz. Milk. 

**Steam ingredients

Peanut Butter Cup:  3 Pumps Hersey's Chocolate Sauce, 3 Pumps Torani's Peanut Butter Syrup, 16 oz Milk

Instructions:  in steaming pitcher, we put chocolate and peanut butter, added milk and steamed. We then transferred to a to go cup and added whipped cream and chocolate drizzle. We were playing, but could also add espresso.

 ENJOY!!

I like the outdoors and enjoy going fishing and don't mind getting my hands dirty.  That being said, I don't really care for bugs, won't bait my own hook, and like to take a shower at a minimum of every other day.  So we decided to update our camping gear about two years ago.  My boyfriend is an industrial designer and wouldn't buy anything that wouldn't match.  So we got the same sleeping bags, and our tent matched our chairs, sleeping bags, and backpacks.  At the time, he was in to black, white, and red; I’m sure you can picture the scene. 

So there we were last weekend, sitting behind my sister's house near the fire roasting marshmallows and making S'mores when I remembered I had a surprise for everyone.  Torani came out with these awesome recipes for cocktails and you really feel as if you're enjoying a S'more by the fire.  Luckily my sister had just finished stocking her bar for the winter holidays so she had everything we needed.  I turned her into a firm Torani believer that night!  They were a hit!

S’more-tini:  1/2oz. Torani Toasted marshmallow Syrup, 1 1/2oz. Chocolate Liqueur, 1oz. Vodka, 2oz. Half and Half.

Camper’s Delight:  1oz. Torani Toasted Marshmallow Syrup, 2oz. Vodka, 2oz. Half and Half, 1/2oz. Crème de Cacao.  ** Serve in a martini glass with a graham cracker crumb rim!

*Combine ingredients in a cocktail shaker filled with ice, shake well , strain and serve.  Yields one 6oz. drink.

As always, drink responsibly and ENJOY!!

Happy Thanksgiving!  Today is a day to voice everything you are thankful for.  Tell your parents you love them, let your siblings know you really do care, and if you have kids, make an example for them.  Thanksgiving isn’t the only day of the year to remember the things you’re thankful for, carry this holiday throughout the rest of the year and share your joy with others! 

Today we have some special recipes to try out.  First is the salad part of Thanksgiving dinner.  Enjoy this luscious fruity lettuce concoction that even the kids will love!

Simple Raspberry Vinaigrette:  2 Tbsp. Torani Raspberry syrup, 1/2 cup extra virgin olive oil, 6 Tbsp. raspberry vinegar, 1 tsp. Dijon mustard, 1 Tbsp. finely minced shallot, Salt and pepper to taste

Instructions:  Combine all ingredients and whisk well. Season to taste with salt and pepper.
Makes about 1 cup.

The main course of this Thanksgiving feast is great when you have a recipe hand-me-down.   My immediate family just recently has gotten away from traditional turkey for thanksgiving.  We served turkey and prime rib this last year which was a real treat!  My mom’s side of the family was huge, like I had 44 cousins huge. When we would go to eat at my grandma’s, my uncle would bring the turkey because he was a turkey farmer, and my other uncle would bring some pork because he was a pig farmer.  We always had leftovers of the meat, but there were never enough of the sides to go around.  I hope you enjoy your main course this year, whatever it may be!

And for dessert, I hope you saved some of that day old bread because this recipe wants to use it for you.  This caramel infused pudding is just sweet enough to satisfy your taste buds.

Torani Caramel Bread Pudding:  1/2 cup Torani Caramel syrup, 6 cups day old bread cubes, 1/2 cup sliced, toasted almonds, 1 cup heavy cream, 4 eggs, separated, pinch of salt

Instructions:  Preheat oven to 350F. Butter 6 individual 8 oz. ramekins. Mix the bread and almonds. Whisk cream with egg yolks and syrup. Pour this mixture over bread and almond mix and stir. Whip egg whites and salt to soft peaks and fold into bread mixture. Portion into ramekins and bake in a hot water bath for 45 minutes. Serve warm or at room temperature.

ENJOY and HAPPY HOLIDAYS!!

Time for another RecipeGeek Favorites list!!  This month was so much fun using the Torani Toasted Marshmallow Syrup!  My favorites this month include a lot of milkshakes.  It’s really what calms me down after a long stressful day at class or after an exam.  I don’t care how cold I am from being outside; I’ll snuggle up on my couch and enjoy a cold, creamy shake.  I’ll usually get about halfway through before my tongue freezes and I can’t talk anymore, but it’s well worth it!  Make it feel like summertime again and whip up a milkshake for you and a friend!

S’more Milkshake:  1/2oz. Torani Toasted Marshmallow Syrup, 1/2oz. Torani Chocolate Sauce, 2oz. Milk, 14oz. Vanilla Ice Cream.  *Garnish with graham cracker crumbs!

Toasted Marshmallow Milkshake:  1 1/4oz. Torani Toasted Marshmallow Syrup, 2oz. Milk, 14oz. Vanilla Ice Cream.

S’more Caffioco:  2 Cups Ice, 2oz. Caffioco Mocha, 1oz. Torani Toasted Marshmallow Syrup, 4oz. Milk.  *Garnish with whipped cream and sprinkle with graham cracker crumbs.

Blended Marshmallow Crème:  2 Cups Ice, 2oz. Caffioco Crème, 1oz. Torani Toasted marshmallow Syrup, 4oz. Milk

Blended marshmallow Caffioco:  2 Cups Ice, 2oz. Caffioco Crème, 1oz. Torani Toasted Marshmallow Syrup, 2oz. Milk, 1-2 Shots Espresso.

Email me at support3@jlhufford.com with the subject "RecipeGeek Favorites" and maybe give me a few of your favorite recipes.  I'd be more than happy to post our customer's favorites!  Thanks!

ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

This month is when I begin to listen to Christmas music.  All month I try to have it on wherever I am to get me through finals.  It’s really the only thing that will keep my spirits up because I’m thinking about shopping.  Being a poor college student, it’s not always easy to get people the greatest gifts, but one of the best gifts I’ve ever given was a dish.  A dish of food!  When you bring food with you, people are always grateful because there is usually never enough to go around and it eases some of their cost.  Try a potluck party where everyone pitches in.  These next recipes will keep everyone hydrated and cool because everyone knows it’s always hot at parties! 

Blended Marshmallow Caffioco:  2 Cups Ice, 2oz. Caffioco Crème, 1oz. Torani Toasted Marshmallow Syrup, 2oz. Milk, 1-2 Shots Espresso.

Blended Marshmallow Crème:  2 Cups Ice, 2oz. Caffioco Crème, 1oz. Torani Toasted Marshmallow Syrup, 4oz. Milk.

Toasted Marshmallow Milkshake:  1 1/4oz. Torani Toasted Marshmallow Syrup, 2oz. Milk, 14oz. Vanilla Ice Cream.

S’more Milkshake:  1/2oz. Torani Toasted Marshmallow Syrup, 1/2oz. Torani Chocolate Sauce, 2oz. Milk, 14oz. Vanilla Ice Cream.  Garnish with graham cracker crumbs.

We hope you enjoy your winter holidays and that they may be filled with love from family and friends!

ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

One of my favorite snacks is salted almonds.  They’re great because they aren’t messy and really easy to take to-go.  I always thought I was eating a nut when I consumed an almond; this, however, is not the case.  An almond is actually the seed of a tree.  Botanically, the almond is a fruit, not a nut!  It’s hard to believe, but before the almond is roasted and still green, it is actually quite sour if eaten.  Almonds are low in carbohydrates and have been used ground into flour as an ingredient in low carbohydrate diets.  It has been claimed that almonds can help improve complexion, improve movement of food through the colon and the prevention of cancer. The almond plant grows mainly in the Middle East during a small portion of the year.  The next recipe will take you on a rocky road through the many levels of pleasure as you sip down this delicious beverage.

Rocky Road Mocha:  1oz. Torani Chocolate Sauce, 1/2oz. Torani Toasted marshmallow Syrup, 1/2oz. Torani Orgeat (Almond) Syrup, 8oz. Milk, 1-2 Shots Espresso.

We had a walnut tree in our back yard when I was little.  It was a great tree for our tire swing, until the rope broke and I fell flat on my face.  No joke.  My face has never felt so numb. It always produces so many walnuts.  No surprise there.  But it was annoying when I had to push mow our back yard because they were so big that they made it really scary to run over them with a rotating blade.  Despite all that, I still love walnuts, especially when they are frozen.  Try this drink out and see if it’s as good to you as it was to me!

Divinity Latte:  3/4oz. Torani Toasted Walnut Syrup, 1/2oz. Torani Toasted Marshmallow Syrup, 8oz. Milk, 1-2 Shots Espresso.

ENJOY!!

When I am on road trips, whether it be to visit family, friends, or just heading back up to school, I will most likely need some sort of caffeine to keep me going.  My stomach can’t handle carbonated beverages very well, so coffee is my drink of choice.  I usually stop at a gas station and load up with the tallest cup I can get.  It used to be that I had to try every flavor of cappuccino any gas station I came across would offer.  Then I switched to coffee, but I put so many different flavors of creamer in it, it’s not much like coffee anymore.  I usually take my coffee with one or two sugars and creamer.  I can drink regular or flavored coffee, regular or flavored creamer, and either Splenda or Equal as my sweetener.  My taste buds aren’t much for the bitter taste, but when in need, I can drink it black!  After working with JL Hufford for a while, I began learning more and more about coffee, tea, and chai.  This month I’d definitely like to give the readers a bit more direction on espresso, coffee and other beverages we sell so you can enjoy your cup, your way every morning.  How you do you like your coffee, tea, or espresso?  I'd really like to know and maybe we can find some cool ways to spice up your routine!  Let me know by emailing me at support3@jlhufford.com with the subject "RecipeGeek".  Stay tuned to find out more about your favorite cup and in the meantime, please enjoy the recipes while you wait!

Classic Orgeat Cappuccino:  1/2oz. Torani Orgeat (Almond) Syrup, 4oz. Milk, 1-2 Shots Espresso.

*Steam Torani and Milk, gently add steamed milk to espresso in a 6oz. cup until the cup is 2/3 full.  Top with foamed milk and dust with cocoa powder or nutmeg.

Minty Mocha:  1oz. Torani Chocolate Mocha Sauce, 1/2oz. Torani Peppermint Syrup, 8oz. Milk, 1-2 Shots Espresso.

Vanilla Caviar Mocha:  1oz. Torani Vanilla Bean Syrup, 1/2oz. Torani Chocolate Mocha Sauce, 8oz. Milk, 1-2 Shots Espresso.

*Steam Torani and Milk, Pour flavored milk over espresso in 16oz. cup. Garnish with whipped cream and cocoa powder if desired. 

**For iced mochas, combine Torani and milk in a 16oz glass of ice.  Stir well and pour espresso(chilled) over.  Stir again and garnish with whipped cream and cocoa powder if desired.

ENJOY!!

The story begins two weeks ago when she and my brother came up to visit and go to a football game.  She really enjoys drinking coffee during the cold months and has been "enjoying" Folgers for the last few weeks.  Well I currently own the Capresso Coffee Team S and LOVE it.  It matches my black and green kitchen perfectly!  She also loved the way it would grind the coffee and then immediately begin the brewing process.  Your beans stay fresher longer, which means your coffee will be superb. 

I also had some of JL Hufford's coffee in my cupboard, which she enjoyed immensely as well.  I pretty much had her hooked.  She begged me to bring home the Capresso Coffee Team Therm (it matches HER kitchen perfectly) for Thanksgiving.  The previous week she emailed me a list of coffees that she wanted to try as well as a few of the Big Train Iced Coffee single serving flavors.  The following list is my sister-in-law's Christmas wish list.  Now I know why she is so excited for me to come home for the holidays.  (Haha just kidding, I know she misses me too!)

1.       Pre Brewed Capresso Coffee Team Therm

2.       Urnex Dezcal 7oz. Activated Descale Powder

3.       Big Train Iced Coffee

a.       Mocha

b.       Vanilla Latte

c.       Cookies ‘n Cream

4.       Big Train 20 Below Frozen Hot Chocolate

5.       JL Hufford Coffee

a.       French Vanilla Decaf

b.       Cookies and Cream

c.       French Vanilla

d.       Milky Way

e.       Turtle Sundae

f.         Grasshopper

g.       Mocha Mint Julep

h.       Snickermmon

i.         Cinnamon Roll

j.         Christmas Cookie

k.       Vanilla Almond

Go to www.jlhufford.com and start making your Christmas wish list!

Cheers!

To define a cappuccino, only one country can really lay its claim.  It is an Italian coffee based drink.  Cappuccino is made with espresso, hot milk, and milk foam.  The foam that goes on top of the cappuccino actually acts as an insulator and helps it retain the heat of the liquid, allowing it to stay hotter longer.  It is also advised to serve it in a porcelain cup, instead of glass or paper.

The beverage originated in Italy and is known to have become popular around the early 1900s.  As the espresso machines in cafes and restaurants were improving during and after WWII, so was the drink.  By the 1950s, the Italian cappuccino had found its home in many people’s daily routines.

Convenience store cappuccinos really aren’t even close to the real deal.  It is basically a flavored powder whipped with water and dispensed into your cup.  I’ll admit I was in love with those kinds of drinks, but when I was visiting Europe I had the opportunity to try some real cappuccino, and I might never go back!  The deal is that you have to keep an open mind when trying authentically made drinks when you are used to what we sometimes drink here in the states, then you won’t be disappointed with your experience!

Cool Mint Cappuccino:  1/2oz. Torani Crème de Menthe Syrup, 4oz. Milk, 1-2 Shots Espresso.

Cinnamon Delight Cappuccino:  1/2oz. Torani Cinnamon Syrup, Splash Torani Vanilla Syrup, 4oz. Milk, 1-2 Shots Espresso.

*Steam Torani and Milk, pour espresso into 6oz. cup and gently add steamed milk unti lthe cup is 2/3 full.  Top with foamed milk and dust with cocoa powder or nutmeg.

ENJOY!!

Hazelnuts have a distinctive flavor that can be snooped out of any dish.  They are used in confectionery to make chocolate truffles and praline.  Have you ever tried Nutella?  In high school we had a German exchange student who introduced me to this wonderful spread.  Of course, you can find it in just about any Wal-Mart grocery isle, but I was convinced he brought it with him.  Nutella is this chocolate hazelnut spread that is super creamy and is tasty on just about everything!  As a snack I would dip graham crackers and even regular saltines in it.  For breakfast, bagels, toast, French toast, waffles, and pancakes help make this spread the best out there, according to me!

What’s great about hazelnuts is they are rich in protein and unsaturated fat.  They have significant amounts of thiamine and vitamin B6.  Hazelnuts are especially important to a place like Vienna, Austria due to their world famous torts such as the Viennese Hazelnut Tort.  Hazelnut paste is a very important ingredient in these treats. 

Enjoy hazelnut’s nutty flavor in these delicious cappuccino recipes!

Hazelnut Cappuccino:  1/2oz. Torani Hazelnut Syrup, 4oz. Milk, 1-2 Shots Espresso.

Hazelnut Cream Cappuccino:  1/2oz. Torani Hazelnut Syrup, 1/4oz. Torani French Vanilla Syrup, 4oz. Milk, 1-2 Shots  Espresso.

*Steam Torani and Milk, pour espresso into 6oz. cup and gently add steamed milk until the cup is 2/3 full.  Top with foamed milk and dust with cocoa powder or nutmeg.

ENJOY!!

Introduced in 1955 first by Herbert Candies, Mars Inc. was the first to actually produce white chocolate in the US.  They had seen the product made in Europe just one year earlier.  With the introduction of Nestle’s Alpine White Chocolate bar, America began its love for the white chocolate and chopped almonds confection.  In Britain white chocolate is sold by Cadbury.

White chocolate can be difficult to work with however; some brands respond better to baking than other, and other have a tendency to brown from being baked.

Around this time of year, as a creative fun gift, my sister will make chocolate covered pretzels and chocolate molds for Christmas parties they are invited to.  White chocolate is the best for making colorful chocolates and my sister is the best at making the chocolates so good they melt in your mouth!  Try out these mocha recipes; they’re sure to make your mouth water!

Classic White Chocolate Mocha:  1oz. Torani White Chocolate Sauce, 8oz. Milk 1-2 Shots Espresso.

Black ‘n’ White Mocha:  1/2oz. Torani Chocolate Mocha Sauce, 1/2oz. Torani White Chocolate Sauce, 8oz. Milk, 1-2 Shots Espresso

Seville Mocha:  1oz. Torani White Chocolate Sauce, 1/2oz. Torani Mandarin Orange Syrup, 8oz. Milk 1-2 Shots Espresso.

*Steam Torani and milk, add Espresso to a 16oz. glass and pour flavored milk over.  Garnish with wipped cream and cocoa powder, if desired. 

** For iced mochas, combine Torani and milk in a 16oz. glass of ice, stir well and pour espresso (preferably chilled) over.  Stir again and garnish with whipped cream and cocoa powder, if desired.

ENJOY!!

I have never made a gingerbread house.  I’ve seen homes in Germany that look like they would be fun to replicate as a gingerbread house, but I’ve never actually made one.  Gingerbread has such a delicious aroma when it’s being baked, it would be hard to resist eating it while trying to build a house.  I think this Christmas is the perfect time to try something new.  I love to decorate for Christmas with my big Charlie Brown lights, so I can’t think of a better decoration than a personalized gingerbread house!

The first recorded idea of gingerbread being baked dates back to 1793, but has been rumored to have been quite popular back in the mid 1600s.  Gingerbread became widely available in the 1700s.  A different kind of gingerbread dough is used to build the gingerbread houses like the witch’s house encountered by Hansel and Gretel.  These houses can be covered with a variety of candies and icing and are most notably seen nearing the Christmas holiday.   Enjoy the flavor of gingerbread in these scrumptious beverages!

Gingerbread Latte:  3/4oz. Torani Ginger Spice Syrup, 1/4oz. Torani Vanilla Syrup, 8oz. Milk, 1-2 Shots Espresso.

Thai Iced Latte:  1oz. Torani Coconut Syrup, 1/4oz. Ginger Spice Syrup, 8oz. Milk, 1-2 Shots Espresso, Ice.

*Steam Torani and milk, add espresso to a 16oz. cup and pour flavored milk over, top with a layer of foam.  Dust with cocoa powder or cinnamon, if desired.

ENJOY!!

You can “Have it your way” right at home!  Try out this deliciously creamy caramel cheesecake that you can actually bit into, or just drink it up with Torani’s Original Cheesecake Latte.  Most think cheesecake is difficult to master, but I’ve made a cheesecake or two in my time and have found it to be a somewhat simple process and fairly easy with the right directions.  But, if baking isn’t your thing, just mix together this and that and add some espresso and you’re out the door.  Don’t like caramel flavoring?  No problem!  The caramel can be substituted for raspberry, strawberry, blueberry, chocolate, or any other flavor your big heart desires.  If you’re not a fan of original flavor, in the latte add a splash of one of the above flavors mentioned.  Whatever you do, please enjoy these recipes and share them with others.  There really isn’t a better combo!

 Torani Crème Caramel Cheesecake: 

"Cheesecake:
1/2 cup Torani Caramel syrup
1 8-oz. package cream cheese, at room temperature
1/3 cup sour cream
2 large eggs
1 prepared graham cracker crust

Topping:
4 Tbsp. Torani Vanilla syrup
1/2 cup sour cream
Cocoa powder, for dusting
1/2 cup chilled whipping cream"

Instructions

"Preheat oven to 350F.

Beat the cream cheese until soft. Add the Caramel syrup and the 1/3 cup of sour cream and mix well. Add the eggs one at a time, mixing until smooth. Pour mixture into the crust and bake for 30 minutes or until set. Transfer to a rack to cool for 10 minutes.

Whisk the remaining 1/2 cup sour cream with 2 tablespoons of the Vanilla syrup. Spread mixture over the top of the cheesecake. Chill for 5 hours, or overnight. Just before serving dust the top with cocoa powder.

Whip the cream to soft peaks with the remaining 2 tablespoons of the Vanilla syrup. Pipe the whipped cream around the edge of the cheesecake with a pastry bag fitted with a star tip."

Original Cheesecake Latte:  2oz. Torani Cheesecake Syrup, 8oz. Milk, 1-2 Shots Espresso.

*Steam Torani and milk, add espresso to 16oz glass and pour flavored milk over.  Top with a layer of foam and dust with cocoa powder or cinnamon, if desired.

ENJOY!!

Wake your family up this morning with the sweet smell of waffles (or pancakes) and a warm cup of Torani’s Hot Chocolate.  Maybe even wake up your sweetie with breakfast in bed!  I’ve asked for a waffle iron for Christmas this year because waffles are my absolute FAVORITE type of breakfast food.  Maybe I should snoop through the gifts real quick while everyone’s still sleeping, use it to make their breakfast, and then wrap it up again and act surprised!  Actually now that I’ve written it down, it doesn’t sound like such a good plan.  I’m not too suave about those things and am sure to get caught.  Oh I know what to do!  I’ll just wake everyone up now so we can open up our gifts and then make them breakfast with my new iron!  They’ll be a little grumpy because it’s so early, but I’m sure these waffles can put a smile on anyone’s face.  Enjoy the holidays and these mouth smiling recipes this morning!

Torani Hot Chocolate:  1 Tbsp. Torani Chocolate sauce, 1 Tbsp. Torani syrup*, 1 cup milk

Instructions:  In a small saucepan, gently heat milk and Torani together, whisking until frothy. Pour heated flavored cocoa into a tall glass and stir gently.

*Great with Torani Caramel, Hazelnut, Irish Cream, Peppermint and Vanilla Bean syrups.

Torani English Toffee Waffle: 

1/2 cup Torani English Toffee syrup
1 1/2 cups milk
2 eggs, separated
6 Tbsp. butter, melted
2 cups flour
1 Tbsp. baking powder
1 tsp. salt

Instructions:  Preheat a waffle iron.
Sift the flour, baking powder and salt together. Combine the egg yolks, milk, English Toffee syrup, and butter and whisk into the flour mixture just until smooth. Beat the egg whites into soft peaks and fold into the batter.
Pour the batter into the waffle iron and cook according to the manufacturer's instructions.

HAPPY HOLIDAYS  and ENJOY!!

It seems as if this time of year is the ideal time to dust off your bakeware and apron and go to town in your kitchen.  Everyone is having holiday parties and who doesn’t like it when you bring a special homemade treat?  These brownies can be the perfect little bite sized desserts for your party.  You could even make them into holiday shapes!  If you’d rather try a different flavor, substitute their raspberry flavor for cinnamon, vanilla, strawberry, cocoa, or any other flavor you may want to experiment with.  The Chocolate Peppermint frosting can become what you’d like as well.  Have it match your flavorful brownies, or make it the perfect topping for a happy duo.  Also, try out the frosting on your other favorite desserts.  These recipes are sure to bring you and the kids together for a bakefest in the kitchen!  Have fun!!

Torani Raspberry Fudge Brownies:

1 cup Torani Raspberry syrup 2 cups all-purpose flour
1/4 tsp. salt
6 oz. (6 squares) unsweetened chocolate
1/2 lb (2 sticks) butter
1 tsp. vanilla extract
1 1/4 cups granulated sugar
1 cup light brown sugar, firmly packed
5 eggs + 1 egg yolk

Instructions

Preheat oven to 350. Line a 15 1/2” x 10 1/2” by 1-inch baking pan with aluminum foil. Grease the foil.
Sift the flour together with the salt and set aside. Melt the chocolate in a small double boiler over moderate heat (It’s very important not to burn the chocolate.) Stir until smooth, remove from heat and set aside.
In a large bowl cream the butter. Add the vanilla and sugars, mixing well. Add the Torani Raspberry syrup and beat until smooth. Add the eggs (including the yolk) one at a time, beating until smooth after each addition. Beat in the melted chocolate. On low speed, gradually add the flour, scraping the bowl as necessary and beating until smooth.
Turn the mixture into the prepared pan and spread to make smooth.
Bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean.
Cool in the freezer for 1 hour. Makes 28 brownies.

Top off your brownies with another great recipe from Torani.

Chocolate Peppermint Frosting:  1/2 cup Torani Peppermint syrup, 1 stick (1/2 cup) butter, 2/3 cup cocoa powder, 2 cups powdered (confectioners') sugar, 1 Tbsp. milk

Instructions

In a medium saucepan, melt butter over medium-low heat. Turn heat off and whisk in cocoa. Add about 1/2 cup sugar and 2 Tbsp. Peppermint syrup and beat with an electric mixer on medium speed. While beating, continue to add sugar and Torani a little bit at a time, until all the sugar and syrup are mixed in and the frosting is a good consistency for spreading (add more syrup if needed). Add milk and beat until smooth.
Makes about 2 cups; enough for 30 cupcakes or brownies, or 2 9-inch cakes

ENJOY!!

Another month has gone by, but it’s been more than just a month.  This month is the last month of 2008!  And today is the last day of this amazing flavorful year.  Tonight you’ll either be in or out.  You’ll be staying in with your own guests, entertaining family and friends, or you’ll be out at another’s meeting new people and celebrating what the New Year hopes to bring.  What am I doing tonight?  Well I’m pretty low key so I’ll be staying in hosting my own little shindig.  We have a close group of friends we hang with and will probably have a lot of fun making drinks and playing games.  We don’t want to start too early otherwise we might end up playing cards all night just to pass the hours.  That might actually be fun if we make it into a poker tournament!  Last year we really laid low.  My boyfriend and I just hung out around the house all evening and watched it snow at midnight.  Then we went to bed shortly after.  I know, I’m boring, but sometimes you just need a little R&R.

In this month’s edition of RecipeGeek Favorites, we’ve decided to make it into our favorite drinks for ringing in the New Year. 

This recipe is great for anyone looking out for calories and has been a huge hit with women everywhere.

Orange Creamsicle Martini:  8 Tbsp. diet orange soda, 3 Tbsp. orange flavored vodka, 3 Tbsp. Torani Sugar Free Vanilla syrup, 1 tsp. Cool Whip Free

Instructions:  Place all ingredients in a martini shaker, but DO NOT shake (or the carbonated soda will explode!). Mix thoroughly with a spoon until mixture is mostly lump-free. Add about 1 cup ice (crushed, if you've got it), and stir until mixture is cold. Then place the strainer on top and pour into a large martini glass.

This one is sure to blow you away!

Atomic Irishman:  1 Tbsp. Torani Creme de Menthe syrup, 1 1/2 tsp. Irish Cream liqueur, 1 1/2 tsp. Irish whiskey, 2 shots espresso*

Instructions:  Combine all ingredients in a blender pitcher and blend until smooth.

*If needed, 1/2 cup strong brewed coffee can be substituted for 1/4 cup espresso.

Mmmm.  This recipe sounds relaxing and warm.  I don’t know where you are, but it’s freeeeezing here!

Irish Coffee:  1 Tbsp. Torani Crème de Menthe syrup, 1/2 Tbsp. Irish whiskey, 1/4 cup espresso
1 Tbsp. cream or milk

Instructions:  In a small saucepan, gently heat milk or cream and Torani together, whisking until frothy. Pour heated flavored milk or cream into a glass or mug, and add brewed espresso and whiskey.

Email me at support3@jlhufford.com with the subject "RecipeGeek Favorites" and maybe give me a few of your favorite recipes.  I'd be more than happy to post our customer's favorites!  Thanks!

As always, drink responsibly, have a HAPPY NEW YEAR, and ENJOY!!

**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course!  Check out the Professional Series.  (I WANT ONE!)

I thought I'd give you all a few days to recoup from the holidays.  It all sort of hits you at once.  The shopping, the wrapping, the visiting, the drinking; it just gets to be a bit overwhelming.  It’s like you need a vacation.  Well that’s what I’m giving you, a vacation from recipes.  I really wanted to start this new year off telling you more about one of our best products, Big Train Chai. 

What is chai, or chai tea as some say?  For many English speakers outside the regions of the Middle East and Asia, the term "chai" is synonymous with "masala chai".  The redundant term chai tea is sometimes used to indicate spiced milky tea.  Numerous coffee houses use the term chai latte for their version to indicate that the steamed milk of a normal cafe latte is being flavored with a spiced tea concentrate instead of with espresso.  Big Train is a leading seller of Chai with numerous flavors of powdered and even an organic liquid.  A short description of a few of their flavors follows: 

Vanilla Chai has beamed itself to the top of the list right next to Spiced Chai for a satisfying year-round drink. This chai tones down other spices to make room for cinnamon and vanilla, which helps it stand apart from the other Big Train flavors offered.  The softer spices appeal to those who have more sensitive taste buds and enjoy a drink that keeps them wanting more, down to the last drop.

Spiced Chai remains one of the most popular selling flavors throughout the entire year. It boasts its spice-infused blend no matter what condition it’s in:  Hot, Iced, or Blended! Cinnamon and spice with hints of honey and ginger allow this cup of tea to be your cup of tea all year round. We’ve heard many say it even tastes like Christmas!

Chocolate Chai is hot chocolate’s better half. Kids and adults alike love this flavor because of its little kid taste with the big kid attitude.  It’s chocolate at its best with a delightful taste of tea and spice.  With less calories, it will also cub the choc-o-holic’s daily carving for sweet treats and therefore, less guilt!

Enjoy these flavors and more by checking out our Chai page.

On Monday I only gave you half of the flavors we carry.  These next three are fun flavors our customers really enjoy hot, cold, and frozen!  Your kids will love them too.  Try all three today by visiting our Chai page. 

Raspberry Chai is reminiscent of warm raspberry cobbler swirling around your taste buds. No chewing required! Smoother than regular tea, this chai tea offers a blend of spices and flavor. Nothing more than hot water or milk is needed to satisfy your cravings!  Sold in single serving, 12oz., and 3.5lb bags.

Green Tea Chai is calm compared to the other flavors.  A subtle green tea flavor lingers with a hint of spice after every sip.  This flavor will not overpower your senses, but helps calm your taste buds when a "something sweet" craving comes along.  Sold in 12oz., and 3.5lb bags.

Spiced Apple Chai is the ideal drink to get you in the mood for the fall and winter holidays.  When hot, cooked apples and cider excite your senses to indulge in this creamy drink.  When you cool it down a bit, an apple pie bursting with cinnamon comes to life in your mouth!  Sold in 12oz., and 3.5lb bags, seasonal.

ENJOY!!

Big Train also offers what I like to call their two special flavors of chai.  They have their No Sugar Added Vanilla Chai and Decaf Spiced Chai.  I think my descriptions below pretty much tell it all.  Check out the rest of our flavors and sizes on our Chai page.

No Sugar Added Vanilla Chai tricks your taste buds into thinking they’re getting what they want:  a sugary beverage.  This is not the case; in fact, the NSA Vanilla allows you to get away with only 4 grams of sugar (from lactose) and the same great flavor as regular vanilla Chai.  We think that’s just about as good as it gets!  Sold in single serving, 12oz., and 3.5lb bags.

Decaf Spiced Chai is great right before bed to help soothe and relax your mind and muscles.  All cares from the day will melt away when your mug reaches your lips and you taste this unforgettable blend of spices.  Decaf Spiced Chai takes all the flavor of regular Spiced Chai and tones it down so that there is only 15 mg of caffeine per serving.  Sold in single serving, 12oz., and 3.5lb bags.

WAIT!  I have been rambling on and on about these great flavors Big Train offers, and you’ve just been sitting there salivating because I didn’t tell you how to make them!  Please forgive me.

Single Serving Directions:

Hot Chai Latte:  Empty entire contents of bag into 6 oz of hot water, stir and serve.

Iced Chai:  Add entire contents of bag into 2 oz of hot water, stir rapidly.  Pour over 8 oz. of ice, then add 2 oz. of cold water or milk.  Serve and enjoy.

Frozen 16 oz. serving:  Add TWO single servings chai mix to the bottom of a blender, 16 oz cup of ice (to the top) and milk, and blend.  Mix on high for 20 seconds.

12oz. and 3.5lb Bag Directions:

Hot Chai Latte:  Add one scoop of bag into 6 oz of hot water, stir and serve.

Iced Chai:  Add one scoop into 2 oz of hot water, stir rapidly.  Pour over 8 oz. of ice, then add 2 oz. of cold water or milk.  Serve and enjoy.

Frozen 16 oz. serving:  Add 2 scoops chai mix to the bottom of a blender, 16 oz cup of ice (to the top) and milk, and blend.  Mix on high for 20 seconds.

ENJOY!!

Because it’s still a bit chilly outside for us here in Indiana, and because I’m freezing from walking to class, I’ve decided some good ‘ol hot recipes will be my topic today.  And as a bonus for the Sugar Free lovers out there, this blog is for you.  Sometimes when I drink a mocha or cappuccino from a machine, I feel like my teeth and mouth get covered in sugar.  It’s almost the grossest feeling in the world.  I wish I had a toothbrush handy when this happens, but I usually don’t, so I’ve been trying to find better ways to deal with this sugar problem.  Torani helped me find a solution this past summer with their sugar free syrups I used in my iced tea.  Now that I’ve found great recipes for warm drinks that use sugar free syrups as well, I don’t think I could ask for anything better!  I hope you enjoy them as much as I do!

No Guilt Vanilla Mocha:  3 Tbsp. Torani Sugar Free French Vanilla syrup, 2 Tbsp. Torani, Sugar Free Chocolate syrup, 1 cup nonfat milk, 1/4 cup espresso

Instructions:  In a small saucepan, gently heat milk and Torani syrup together, whisking until frothy. Pour heated flavored milk into a tall glass and add brewed espresso*. Spoon a thin layer of foamed milk over top of beverage.
*If needed, 1/2 cup strong brewed coffee can be substituted for 1/4 cup brewed espresso.

Torani Sugar Free Turtle Tea

2 Tbsp. Torani Sugar Free Caramel syrup
1 Tbsp. Torani Sugar Free Almond syrup
1 cup strong brewed black tea
1/2 cup heated milk

Instructions:  Pour hot brewed tea into a glass or mug and add Torani and milk. Stir gently.

*Some say it’s great to cub your appetite!

No Guild Coconut Mocha:  3 Tbsp. Torani Sugar Free Coconut syrup, 2 Tbsp. Torani Sugar Free Chocolate syrup, 1 cup nonfat milk, 1/4 espresso

Instructions:  In a small saucepan, gently heat milk and Torani syrup together, whisking until frothy. Pour heated flavored milk into a tall glass and add brewed espresso*. Spoon a thin layer of foamed milk over top of beverage.
*If needed, 1/2 cup strong brewed coffee can be substituted for 1/4 cup brewed espresso.

ENJOY!!

When it comes to beverages, size totally matters.  Whether it be a 12oz drink, or a 20oz big one, you know what your body needs in the morning.  These next recipes are amazing and they give you the recipe for every size you could get at a regular coffee shop.  So if it’s been one of those mornings, you know the ones where you had to literally roll out of bed into your slippers, let’s call it a 20oz morning.  If you wake up and feel fine, but know you have to go to work that day, you might need a 16oz. morning.  If you’re ready to go when you wake up, but need that eye opener push in the morning, this one would be classified as a 12oz. morning.  What is tomorrow going to bring?

Sticky Bun Latte 

12oz.:  3/4oz. Torani Brown Sugar Cinnamon Syrup (3 Pumps), 6oz. Milk, 1 Shot Espresso.

*add 1/2oz. Torani’s Caramel Sauce (approx ½ Pump) for the Cinnamon Roll Caramella!

16oz.:  1oz. Torani Brown Sugar Cinnamon Syrup (4 Pumps), 8oz. Milk, 2 Shots Espresso.

*add 1oz. Torani’s Caramel Sauce (approx 1 Pump) for the Cinnamon Roll Caramella!

20oz.:  1 1/4oz. Torani Brown Sugar Cinnamon Syrup (5 Pumps), 10oz. Milk, 3 Shots Espresso.

*add 1 1/2oz. Torani’s Caramel Sauce (approx 1 1/2 Pumps) for the Cinnamon Roll Caramella!

Peanut Butter Mocha

12oz.:  1/2oz. Torani Peanut Butter Syrup (2 Pumps), 1/2oz. Torani Chocolate Sauce (approx ½ pump), 6oz. Milk, 1 Shot Espresso.

*substitute Torani’s Chocolate Sauce for the same amount in Torani’s Caramel Sauce for the Peanut Brittle Caramella!

16oz.:  3/4oz. Torani Peanut Butter Syrup (3 Pumps), 1oz. Torani Chocolate Sauce (1 Pump), 8oz. Milk, 2 Shot Espresso.

*substitute Torani’s Chocolate Sauce for the same amount in Torani’s Caramel Sauce for the Peanut Brittle Caramella!

20oz.:  1oz. Torani Peanut Butter Syrup (4 Pumps), 1 1/2oz. Torani Chocolate Sauce (approx 1½ pump), 10oz. Milk, 3 Shot Espresso.

*substitute Torani’s Chocolate Sauce for the same amount in Torani’s Caramel Sauce for the Peanut Brittle Caramella!

**Steam Torani and Milk, Add espresso to appropriate sized glass and pour flavored mlk over, topping with a layer of foam.  Dust with cocoa powder or cinnamon if desired. 

***For iced lattes, combine Torani and milk in appropriate sized glass filled with ice, stir well and pour espresso (preferably chilled) over.

ENJOY!!

It’s time to thaw out those frozen pecans you’ve been hording in your freezer all winter.  Wait. What? You mean to tell me that you didn’t stock up for the seasons?  Wow you were unprepared!  Just kidding, but seriously Torani’s Candied Pecans are simply scrumptious!  Now is also a great time to perfect Grandma’s Pecan Pie recipe!  Go ahead and indulge in a handful of pecans because they contain antioxidants and plant sterols which help reduce high cholesterol by reducing the "bad" LDL cholesterol levels.  

The U.S. Food and Drug Administration (FDA) has acknowledged this and related research and approved the following qualified health claim: "Scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of most nuts, such as pecans, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease."

So however you say it, enjoy them and their flavor!

Torani Candied Pecans:  1/2 cup Torani Caramel syrup, 1 egg, separated, 3/4 cup sugar, 1 tsp. salt, 3 cups pecans (or walnuts, or a mixture of both)

Instructions

Preheat oven to 250F and line a baking sheet with parchment paper.

In a medium sized bowl, whisk egg white (save yolk for another use or discard) until light in color and foamy - about 2 minutes. Add Torani syrup, sugar and salt and continue to whisk until well mixed. Stir in nuts and mix until they are evenly coated.

Spread nuts in a single layer on parchment-lined baking sheet. Place baking sheet in the oven. Using a spatula, stir nuts twice during cooking time to allow the nuts to have an even candied coating. Bake until nuts are a very light golden, and all of the liquid has dried - about 45 minutes. Let cool completely and store in an airtight container.

Makes 3 cups.

Butter Pecan Latte

12oz.:  3/4oz. Torani Butter Pecan Syrup (3 Pumps), 6oz. Milk, 1 Shot Espresso

16oz.:  1oz. Torani Butter Pecan Syrup (4 Pumps), 8oz. Milk, 2 Shots Espresso

20oz.:  1 1/4oz. Torani Butter Pecan Syrup (5 Pumps), 10oz. Milk, 3 Shots Espresso

**Steam Torani and Milk, Add espresso to appropriate sized glass and pour flavored mlk over, topping with a layer of foam.  Dust with cocoa powder or cinnamon if desired. 

***For iced lattes, combine Torani and milk in appropriate sized glass filled with ice, stir well and pour espresso (preferably chilled) over.

ENJOY!!

RecipeGeek Favorites!  The month of January brought a plethora of recipes and it’s time, once again, to share some more interesting drinks and food thoughts.  When I read the first recipe, I almost immediately shoved it aside because I’m the kind of person that keeps fruits and vegetables separate.  I’ve never been able to put oranges or strawberries in my salads so this was going to be stretching it for me.  I tested this one out on my family; they dubbed it fantastic so I thought I better give it a try.  This vinaigrette is probably one of the most flavorful dressings I’ve ever had.  You won’t be sorry you tried it and it will bring a new zest to the boring lettuce that normally takes up the beginning of dinner.  Finish up your evening with a beverage delight.  The Hot Apple Pie Steamer is perfect for dessert and probably has fewer calories than the real thing!  The flavor really makes you feel like you just savored a piece of homemade apple pie.  Before you slip into your covers tonight, enjoy a cup of Venetian Tea latte (try decaf) and let the warm milk ease your muscles and soothe your body.  This was my favorite meal of the entire month!

Torani Mandarin Orange Vinaigrette:  2 Tbsp. Torani Mandarin Orange syrup, 1 tsp. grated lemon zest, 2 Tbsp. champagne or white wine vinegar, 1 tsp. Dijon mustard, 1/2 tsp. salt
Freshly ground pepper to taste, 1/4 cup extra virgin olive oil

Instructions:  Combine all ingredients and whisk well. Season to taste with pepper.

Venetian Tea Latte:  2 Tbsp. Torani Amaretto syrup, 1 Tbsp. Torani Orgeat (Almond) syrup, 1 cup strong black tea, 1/2 cup heated milk

Instructions:  Pour hot brewed tea into a glass or mug and add Torani and milk. Stir gently.

Torani Hot Apple Pie Steamer:  1 Tbsp. Torani Apple syrup, 1 1/2 tsp. Torani Cinnamon syrup, 1 cup milk, Caramel flavored whipped cream, for topping, Slice of apple for garnish, if desired

Instructions:  In a small saucepan, gently heat milk and Torani together, whisking until frothy. Pour heated flavored milk into a tall glass and stir gently. Top with flavored whipped cream and garnish with an apple slice, if desired.

**Email me at support3@jlhufford.com with the subject "RecipeGeek Favorites" and maybe give me a few of your favorite recipes.  I'd be more than happy to post our customer's favorites!  Thanks!

ENJOY!!

Use this recipe to make your favorite person’s favorite flavored drink.  They will appreciate your efforts to make the night, and them, feel special.

Torani Brewed Coffee:  1 Tbsp. Torani syrup, 1 cup dark brewed coffee

Instructions:  In a glass or mug, add Torani syrup to strong brewed coffee and stir gently.

Does this next recipe sound familiar?  It should!  It’s practically a Chocolate Turtle!  This one is like handing your special someone a big box of those tasty little nougats.

Torani Caramel Almond Turtle:  1 Tbsp. Torani Caramel syrup, 1 Tbsp. Torani Orgeat (Almond) syrup, 3/4 cup milk, 1/4 cup espresso

Instructions:  In a small saucepan, gently heat milk and Torani syrup together, whisking until frothy. Pour heated flavored milk into a tall glass and add brewed espresso*. Spoon a thin layer of foamed milk over top of beverage.

*If needed, 1/2 cup strong brewed coffee can be substituted for 1/4 cup brewed espresso.

Every year for Valentine’s Day, my boyfriend does his best to surprise me with something.  Even if I know everything that is planned and he just wants to surprise me with flowers.  Unfortunately I tend to figure things out.  It’s not his fault, but I have a type A personality and will pay attention to any detail that seems out of place.  The poor guy can’t even buy me anything with his credit card because I could see the charge. 

Well this past year, we were saving money to go on a vacation and decided to keep the holiday low key.  I didn’t expect anything from him except that he was making me dinner and I had gotten him a DVD.  On the 13^th, I got home from work and was in the middle of emptying the dishwasher before dinner when I noticed this strange green sticklike object sticking out of the top of the garbage disposal.  I immediately thought it was a stem of some sort, but had no idea where it came from.  When questioned, my boyfriend said it was part of an asparagus.  Well that would have made perfect sense if we had eaten asparagus in the last month.  I didn’t want to ruin anything else so I just kept my mouth shut.  I had completely forgotten about the incident by the next morning.  We were on our way out the door when I noticed there were those little Dove caramel filled chocolates on every step going upstairs.  I one by one picked up the chocolates, but there became too many to hold so I just followed them after that.  They led me upstairs to the bedroom where I found a card and…a bouquet of flowers!  I didn’t have the heart to tell him I knew about the flowers because he was so sweet in planning everything.  We always joke that he’ll never be able to buy the ring before he proposes because I’ll know.  I know this all sounds pretty cheesy, but sometimes you  need a little cheese in your life.

Torani Flavored Cream Cheese:  1/4 - 1/3 cup Torani syrup, 8 oz. (1 cup) cream cheese, 1/4 cup chopped nuts or berries, if desired

Instructions:  Let cream cheese soften at room temperature for 1 to 2 hours. Beat with a mixer until smooth. Add Torani and blend well. Blend in nuts or berries, if desired.

*Enjoy with crackers or a tasty bagel and help make someone in your life feel special.

March is the month of the Irish.  It’s also the month my birthday falls in! Whoop whoop! It doesn’t matter how old I get, I’m always excited for my birthday.  It’s one day that is legitimately all about me!  I’m just kidding because I really like a low key birthday; I do however, like it when a lot of people get to have a good time celebrating it.  I usually get a group of my closest friends together to go out to eat and then it’s back at my place for drinks.  I really don’t care for gifts, I’d rather them just bake me a cake or something sweet like that.  That way it’s enjoyed by all.  This year we’re planning a beautiful vacation to Las Vegas!  I’ve never been so I thought it was high time I get my tail out there.  I’m really excited for the warm weather and the break from my everyday hectic life.  Until our plane takes off in a few days, I’ll start my relaxing right here at home with a few of my favorite cocktails.

Torani Light Tingler:  2 Tbsp. Torani Sugar Free Raspberry syrup, 1/4 cup grapefruit juice, 1/2 cup sparkling water or club soda, Lemon twist for garnish, if desired

Instructions:  Pour sparkling water into tall glass filled with ice. Add Torani and stir well.

Torani Clover:  2 Tbsp. Torani Pomegranate syrup, 1/4 cup gin, 2 Tbsp. lemon juice

Instructions:  Combine ingredients in a cocktail shaker filled with ice. Shake until blended and strain into a martini glass.

ENJOY!!

Happy Shamrock Day!  Happy St. Patty’s!  Happy Clover Day!  How many other ways are there to say it?  I’m going to Chicago this year to check out the famous green river.  We’ll probably make a night of it and go out to the nearest Irish Pub and down a green beer while enjoying a dish of Sheppard’s pie.  Then I definitely want to watch a festive movie tonight, like Ferris Buehler’s Day Off, and sip on a few of these treasured flavors.

Shamrock Mocha:  2 Tbsp. Torani Chocolate sauce, 1 1/2 tsp. Torani Irish Cream syrup, splash Torani Creme de Menthe syrup, 1 cup milk, 2 shots espresso*

Instructions:  In a small saucepan, gently heat milk and Torani syrup together, whisking until frothy. Pour steamed flavored milk into tall glass and add brewed espresso*. Spoon a thin layer of foamed milk over top of beverage. If desired, dust with cocoa powder and top with chocolate sprinkles.

*If needed, 1/2 cup strong brewed coffee can be substituted for 1/4 cup espresso.

Emerald Isle Mocha:  2 Tbsp. Torani Chocolate sauce, 1 Tbsp. Torani Irish Cream syrup, 1 cup milk, 2 shots espresso*

Instructions:  In a small saucepan, gently heat milk and Torani syrup together, whisking until frothy. Pour steamed flavored milk into tall glass and add brewed espresso*. Spoon a thin layer of foamed milk over top of beverage. If desired, dust with cocoa powder and top with chocolate sprinkles.

*If needed, 1/2 cup strong brewed coffee can be substituted for 1/4 cup espresso.

ENJOY!!

Smoky Potato Soup with Gorgonzola Cheese

• 1 box Maggie & Mary’s Potato Bacon Soup
• 5 oz. crumbled Gorgonzola cheese
• 1/2 cup diced ham
• Chopped parsley

Prepare soup according to instructions on box. Add ham. Blend well. Simmer soup according to package instructions. When soup is done, ladle it into bowls and sprinkle each with cheese and parsley.

Golden Squash Potato Soup

• 1 box Potato Bacon Soup
• 12 oz. package of frozen squash
• Chopped parsley
• Sherry (optional)

Thaw squash in microwave according to package instructions. In a large kettle mix the soup base with 5 cups of hot water. Blend well. Add the squash, blend thoroughly. Add the potatoes and bacon from the box; simmer soup according to package instructions. 5 minutes before serving, add a dash of Sherry (optional). Garnish with chopped parsley.

Wild Rice Stuffing Bake

• 1 box Maggie & Mary’s Creamy Wild Rice Soup Mix
• 3 stalks celery, diced
• 1/3 cup chopped onions
• 1 can of mushrooms (drained)
• 1 tablespoon butter
• 14 oz. bag seasoned bread cubes
• Left over chicken or turkey, diced

Prepare soup according to instructions on box, except reduce the amount of water by 1 cup. When the soup is just about ready, saute celery, onions and mushrooms in butter until veggies are tender.

Toss together veggies bread cubes in large bowl. Add prepared soup and chicken. Mix well. Spoon mixture into greased 9” x 13” baking dish; cover with foil.

Bake at 350° for about 30 minutes or until heated through. For a “crispy” top, remove foil and bake for additional 10 minutes. Serve with hot gravy.

Wild Rice Chicken Divan

• 1 box Maggie & Mary’s Creamy Wild Rice Soup
• 3 (10 oz) boxes frozen broccoli, uncooked
• 3 cups cooked chicken, cut up in chunks
• 1/2 cup shredded cheddar cheese
• 1 (2.8 oz.) Durkee onion rings

Prepare soup according to instructions on box, reducing water used by one cup. Layer broccoli and chicken in 9” x 13” pan.

Combine cheese with prepared soup and pour over chicken/broccoli. Sprinkle onion rings on top.

Bake at 350° for about 1 hour. Watch and cover with foil if browning too much.

Wild Rice Casserole

• 1 package Maggie & Mary’s Creamy Wild Rice Soup
• 1 can of mushrooms (drained)
• 1/3 cup chopped onions
• 1 tablespoon soy sauce
• 1 pound lean ground beef
• 1 to 2 cups instant rice
• 1 tablespoon butter
• 1/3 cup low fat sour cream

Prepare soup according to package directions except delete 1 cup water.

While soup is simmering, saute onions and mushrooms in butter, until onions are clear. Remove from pan. Brown ground beef.

When soup is done simmering, add beef, onions, and mushrooms. Add the soy sauce and blend. Remove soup from heat, add instant rice. (You can add a bit of hot water if you like.) Cover pot according to instructions on instant rice box. When rice is done, stir in sour cream.

Pour mixture into a casserole sprayed with non-stick spray. Bake at 325° for about an hour until casserole reaches desired consistency.

You can adjust water/rice amounts to suit your individual tastes!

Sunday Brunch Casserole

• 1 box Chicken Broccoli Soup
• About 3 cups chopped ham
• 1/2 cup sour cream
• 2 can sliced mushrooms, drained

Make soup according to package directions except delete 1 cup water. Simmer 45 minutes. Stir sour cream into prepared soup. Add mushrooms. Place ham in baking dish sprayed with non-stick spray. Pour prepared soup over all.

Bake at 325° for about 35 minutes or until bubbly. Serve over rice. Garnish with either slivered almonds or shredded cheese.

Company Chicken

• 1 box Maggie & Mary’s Chicken Broccoli Soup
• 8-10 boneless, skinless chicken breasts
• 1/2 cup fresh grated Parmesan cheese
• 1 cup shredded medium cheddar cheese

Make soup according to package directions, except reduce water by one cup. Brown chicken breasts in butter or olive oil.

Place chicken in baking dish and sprinkle with Parmesan cheese. Pour prepared soup over all. Sprinkle cheddar cheese over top.

Bake at 375° for 1 hour. Serve over noodles with broccoli spears.

Optional: Substitute 1 cup water in soup with 1 cup of sour cream; add almonds.

Cheeseburger Soup

• 1 box Maggie & Mary’s Tavernhouse Cheese Soup
• 1 lb. lean ground beef, browned and drained
• 1/4th cup chopped onions

Prepare soup according to directions on the box. Add browned ground beef and chopped onions during the last 15 minutes.

Cabin Country Favorite Casserole

• 1 box Maggie & Mary’s Tavernhouse Cheese Soup
• 1 lb. ground beef
• 1/2 chopped onions
• 2 ribs celery, sliced
• 1 can sliced mushrooms, drained
• Cooked macaroni (1-2 cups)

Prepare cheese soup according to instructions, except reduce water by 1 cup. As soup is cooking, brown ground beef with onions, mushrooms and celery.

Drain beef/veggies well; add to soup as it simmers. Five minutes before serving, add macaroni (amount can vary based on your preference).

Simmer another 5 minutes or until heated through.

Uncle Fran’s Chili

• 1 box Maggie & Mary’s Chill Chasin’ Chili
• 1 lb. ground beef
• 1/2 chopped onions
• 12 oz. beer (1 can)
• 1 can sliced mushrooms, drained
• 1 can corn, well drained
• 3 1/2 cups water
• Tabasco Sauce (optional)

Brown ground beef in large pot. As meat browns, add onion and mushrooms. Cook together until beef is done and onions are tender. Drain well and return meat mixture to pot.

Add the chili mix, the beer, and 3 1/2 cups water. Mix well. Add packet of red beans and corn. Blend well with whisk.

Add shot of Tabasco sauce if you like.

Simmer 20-30 minutes stirring occasionally.

Snuggly Sunday French Toast

• 1 package Maggie & Mary’s Bananas Foster Cheeseball Mix
• 8 oz. cream cheese
• 4 slices of cinnamon bread
• 2 eggs
• 2/3 c. milk
• 1 jar caramel sauce

Cream together softened cream cheese and Bananas Foster Mix. Combine eggs and milk in shallow bowl using fork. Heat frying pan on medium on stove. Spray pan with non stick spray.

Dip both sides of bread into egg mixture. With fork, allow bread to drip over bowl. Place slice of bread in pan; continue with other slices. Turn slices when bread is slightly brown.

When both sides are brown, place slices on individual plates. Dollop cream cheese mixture onto hot bread slices. Drizzle caramel sauce over top.

Garnish with crumbs from Pack B (and a dollop of whipped cream if it’s a really special day!)

Perfect Potatoes

• 1 box Parmesan Pesto Cheeseball Mix
• About 3 pounds of hot mashed potatoes (Two 1.5# packages of Simply Potatoes™)
• 8 ounces softened cream cheese
• 1 cup milk
• 1 teaspoon onion salt
• 1 teaspoon seasoned salt
• 4 tablespoons butter, divided

Combine contents of Pack A with cream cheese. Add hot potatoes; mix well. Add milk, both salts, and 2 T of butter. Blend.

Pour potatoes into casserole dish which has been sprayed with non-stick spray. Melt remaining 2 T of butter and drizzle over top.

Bake in 350 degree oven for about 30 minutes or until bubbly.

Simply Potatoes is a trademark of the Michael Foods Company.

Key Lime Sugar Cookies

• 1 Key Lime Cheeseball Mix
• 1/2 c. sugar
• 1 tsp vanilla
• 1 c. butter
• 1 egg yolk (reserve egg white)
• 3 oz. cream cheese
• 2 c. flour (sifted)
• 1/2 tsp. salt
• 1 tsp. cream of tartar

Combine key lime cheeseball pack A, sugar, butter,cream cheese, salt, vanilla and egg. Blend well.

Stir in flour, cream of tartar and pack B until well blended. Refrigerate dough for 2 hours. Heat oven to 375°. On lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes with cookie cutters. Place 1 inch apart on ungreased cookie sheets.

If desired, brush cookies with slightly beaten egg white and sprinkle with colored sugar.

Bake for 7-10 minutes or until lightly golden brown around edges. Makes 5-6 dozen cookies.

Orange Cranberry Refrigerator Pie

• 1 box Orange Cranberry Cheeseball Mix
• 8 oz. softened cream cheese, divided
• 8 oz. Non Dairy topping
• 8-inch graham cracker pie crust
• 1/4 tsp. vanilla extract
• 1/2 Tbsp. milk
• 4 tsp. powdered sugar

Combine Pack A of cheeseball mix with 6 ounces cream cheese and non dairy topping; blend well. Pile into pie crust. Mix together remaining cream cheese, vanilla, milk and sugar. Fold in cranberries from Pack B.

Spread topping on pie; chill 1-2 hours.

Party Roll Ups

• 1 box Bell Pepper and Garlic Cheeseball Mix
• 12 (14-ounce package) flour tortillas
• 8 ounces cream cheese, softened
• 1 cup sour cream
• 3 tablespoons chopped green onion
• 12 ounces sharp Cheddar cheese, grated
• 1 cup salsa or picante sauce

In a medium bowl combine contents of Pack A, cream cheese, sour cream, onion, and Cheddar cheese. Mix thoroughly. Spread onto tortillas. Lightly “dust” the top with a pinch of the contents of Pack B, and roll up. Cover tightly and chill for 2 hours or overnight.

When ready to serve, cut each roll into 1/2-inch slices.

Serve with salsa or picante sauce. Makes about 8 dozen pieces of tortilla roll-ups.

White Cheddar & Chive White Pizza

• 1 box White Cheddar and Chive Cheeseball Mix
• 8 oz. softened cream cheese
• 1/2 tablespoon minced garlic
• 1 large, thin prepared pizza crust
• 14 oz. can artichoke hearts, drained and chopped
• 1 cup cooked, diced chicken breast
• 8 oz. shredded mozzarella cheese

Combine contents of Pack A and minced garlic with cream cheese. Spread cheese mixture on pizza crust.

Place chopped artichoke hearts and chicken on top of cheesespread. Top with mozzarella.

Follow directions on pizza crust for baking.

Caramelized Almond Topping

(Almond Crème Mix)
Melt 3 T butter in a saucepan. Add 2 T milk (or cream) and 1/3 cup brown sugar (packed). Stir until combined. Add 1/3 cup sliced almonds & stir until mixture is smooth.

When cake has baked for 30 minutes, pour almond mixture over cake, carefully. Place a cookie sheet under cake to catch drippings as the topping will bubble over a bit. Finish baking cake an additional 25 minutes. Take out of oven and cool 10 to 15 minutes. Carefully, remove cake from loaf pan. Place a slice of cake on a plate and top with a dollop of softly whipped cream.

Maple Glaze

(Maple Oat Walnut Mix)
1 Tablespoon melted butter, cooled a bit
1 cup powdered sugar
¼ teaspoon maple flavoring  
3 Tablespoons milk (or cream)

Stir together melted butter, powdered sugar, maple flavoring and milk (or cream) to make a smooth glaze.  Drizzle on top of the cake and allow glaze to set. Garnish plate with a few toasted walnuts.

Vanilla Fig

(Vanilla Fig Mix)
Add 1 small chopped firm banana to the liquid ingredients. Add ¼ cup chopped hazelnuts, 1 tsp. ground cinnamon and 3 or 4 roughly chopped dried Calimyrna Figs to the dried mix. Proceed as directed…

To make a sauce to top sliced cake, melt equal amounts of butter and brown sugar in a sauté pan…when it sizzles sauté a slice of the Vanilla Fig cake.

Chocolate Truffle Glaze

(Chocolate Truffle Mix)
Put 4 ounces of good quality bittersweet chocolate chips in a bowl. In a small saucepan pour 4 Tablespoons heavy cream and bring to a boil. Pour the cream over the chocolate chips and stir until chocolate is completely melted and smooth. You can add 1 tsp of pure vanilla extract if you would like. Pour (or dip your cake in the sauce) the sauce over the cake and put in the fridge for 30 to 60 minutes until the chocolate firms. Sprinkle with powdered sugar and serve with strawberries.

Apple Spice Stacked Cake

(Apple Spice Mix)
Add ½ cup chopped walnuts to cake and ½ cup peeled chopped apple (use a crisp tart apple, such as Granny Smith). Then mix together ½ cup packed brown sugar, 1/8 cup milk or cream, 4 tablespoons unsalted butter in a small saucepan. Bring to a boil and boil for approximately 3 to 5 minutes until slightly reduced and thickened. Peel and slice 2 apples.

The chef baked this cake in a 7” spring form pan (you can use either a loaf pan or 6 cup bundt)… After the cake has baked for 25 minutes, pour the sauce over the cake and then place apples in a concentric circle around the cake and brush with a little more sauce. Finish baking the cake and then put under broiler for a few minutes to finish browning the apples being careful not to burn the cake.

Raspberry Jalapeno Jam

As a baste:

• Spread over chicken breast or game hens and bake 45 minutes at 350 degrees.
• Spoon over beef brisket [5 to 7lb.] Cover with foil and bake 300 degree for 4 hours. 
• Next, remove foil and baste with sauce juices.  Bake an additional hour at 350 degrees.  Serve.  [Delicious!]

As an hors d’oeuvre

• Spoon over cream cheese and serve with c rackers.
• Spoon over Brie cheese and bake 15 minutes at 425 degrees.  Serve with crackers.

Blueberry Preserves

As a spread:

• Delicious spread on English Muffins, Toast, & Bagels.

As a Topping:

• Great as a topping over ice cream, Waffles, or Pancakes.

ENJOY!

1 package Key Lime Smoothie Mix                                           8 oz. white tequila

3 oz. triple sec                                                                               About 2 ½ cups ice

Pour tequila and triple sec into blender.  Add smoothie mix.  Blend for 15 seconds.  Add ice a cup at a time.  Pulse until smooth.  (If too thick, add a bit of water or more tequila!  If too thin, add more ice.)

Sweet Pepper & Jalapeno Jam

Grandma Kiefer’s Apple Pancakes

This is a very simple recipe...and it tastes GREAT!  I have made these 3 times in the last month! 

--Pancake Batter: sift together
                ¾ C flour
                ½ t salt
                1t baking powder
--Add to the following mixture:
                2 beaten eggs
                2/3 C milk
                1/3 C water
                ½ t vanilla
                2 T Aspen Mulling Spices

--fold in 4-6 apples—peeled and sliced very thinly (I use a peeler like this one)
--melt 1 T butter on griddle or in frying pan
--spoon batter onto griddle and fry until golden brown on both sides
--sprinkle pancakes with extra Aspen Mulling Spices if desired.

Apple Pie (Lisa’s recipe)

7-8 apples, sliced (I use Red Rome or Jonathans)
juice of ½ lemon
¼ C Aspen Mulling Spices
½ C brown sugar—les if apples are sweet
¼ C butter cut up and dotted in the apples
1 T flour—a little more if the apples are juicy
--Mix all ingredients and place in a regular double pie crust recipe. 
Flute top layer.
--Bake at 400° for 10 minutes; then reduce to 350° for 50 minutes.

Recipe from Aspen 2009 newsletter.

Mulling Muffins

1 egg
¼ C vegetable oil
½ C brown sugar
1 t vanilla
2 T Aspen Mulling Spices
1 C applesauce
--mix well, then add:
1 ½ C flour
1 t baking powder
1 C rolled oats
--Bake at 350° for 9-10 minutes; check. . . bake longer if necessary

Recipe from Aspen 2009 Newsletter.

• 1 apples
• 100g port
• 90g ham
• 30g plain flour

1. pre-heat the oven to 350
2. slice the ham
3. rinse the port
4. heat the port in the saucepan
5. microwave the plain flour
6. fry the apples
7. bake for 40 minutes and serve hot

Yum.