What We Love Right Now May 9, 2012: Super Cheesy Crock Pot Tortellini

Usually I am not a fan of the crock pot once warm weather begins, but this pasta bake is an exception. It is too easy to whip up and tastes good also!

Super Cheesy Crock Pot Tortellini

What You Need:

1-2 pk frozen tortellini {cheese blend or cheese & spinach}

1 bag shredded mozzarella cheese

1 small red pepper {optional}

1 small onion {optional}

1 pk sliced mushrooms {optional}

Parmesan cheese

Spaghetti Sauce, 1-2 jars {We prefer Ragu Mama’s Garden Combo}

Fix it Fast:

1. If you choose to use any veggies, chop and then cook with a little bit of olive oil in a frying pan for about 10 min. This will help them become a little tender and cook thoroughly in the crock pot.

2. In a 5 qt., round crock pot layer frozen tortellini, veggies, sauce, and mozzarella cheese. Be sure to cover pasta and veggies completely with sauce. Repeat layers 1 or 2 more times, depending on how much pasta you have.

3. Sprinkle Parmesan Cheese on top of last layer.

4. Cook on low for 2-3 hours.

Serve with tossed salad and breadsticks.

This meal makes plenty of servings. You might have some leftovers if you’re lucky!

What We Love Right Now April 25, 2012: Strawberries!

Strawberries are very in season right now and perfect for picking at your local berry batch. Wouldn’t that be a fun spring outing with your kids or playgroup? If you’re not into berry picking then head over to your local grocer or farmer’s market. They are sure to have strawberries by the bucket right now!

While we love fresh strawberries just as they are, there are some other things you can do with your strawberry crop. Many folks don’t think about canning strawberries, but by doing so, you can have a great supply to last throughout the coming months. Canned strawberries make a great cake or ice cream topping or can be used as a filling for cakes and pies.

Never canned strawberries before? Just follow these steps to get started!

What You Need:

Potato masher
6 quarts fresh strawberries
3/4 cup minute tapioca
2 quarts water
Salt
Sugar
Sterilized canning jars with lids
Canner Pan/Pot

Fix it Fast:

1. Remove the stems and caps from fresh strawberries and wash the berries.
2 Mash, chop, or halve the strawberries. You can choose to leave them whole. It depends on how smooth you want the final product to be.
3. Add sugar to taste.
4. Boil water.
5. Very slowly stir 3/4 cup minute tapioca into the boiling water. Keep boiling until the water again becomes clear.
6. Add pinch of both salt and sugar, to taste.
7. Add tapioca water mixture to the mashed strawberries and mix well. You may not have to add all of the mixture. Add a little at a time and keep an eye on the consistency.
8. Put the strawberry mixture into the sterilized canning jars, seal, and boil for 5 minutes in a hot water in your pot.
9. Turn off the heat but leave the jars in hot water for about 10 more minutes.
10. Remove jars from pot and store them in cool place.

Springtime Spaghetti

Now that it’s getting warmer and fresh veggies are becoming more available at Farmers’ Markets it’s time to think about revamping traditional pasta meals and making them lighter, crisp, and fresh. Skip the meat sauce and try this recipe for Springtime Spaghetti.

Springtime Spaghetti

What You Need

1 small box of spaghetti or linguine
half a bag of frozen peas or 1-2 cups fresh, shelled peas
4 teaspoons extra-virgin olive oil
1 tablespoon butter
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup thinly sliced fresh basil {we think fresh vs. spice jar basil adds much more flavor to this meal}
Shaved fresh Parmigiano-Reggiano cheese, to taste

Fix it Fast

1. Cook pasta according to package directions.

2. Add peas to pasta during the last 2 minutes of cooking time. Drain pasta mixture in a colander over a bowl, reserving 1/4 cup pasta liquid.

3. Heat oil and butter in pan over medium heat until butter is melted.

4. Remove pan from heat and stir in pasta mixture, reserved pasta water, juice, salt, and pepper; toss well.

5. Scoop Pasta mixture into bowls and top each serving with basil and shaved cheese.

This meal tastes best when served immediately after cooking.

What We Love Right Now April 18, 2012: Flower Power Earth Day Snack

Earth Day is just around the corner and we’ve been searching for a fun treat to feed the kiddos to celebrate the day. It just so happens that my children love veggies, but if your child isn’t a veggie lover maybe this cute presentation will turn their taste buds around, even if just for one day!

image via

This super cute flower snack is the perfect way to get some healthy food into your child’s daily menu and celebrate the fun of  Earth Day! Not to mention it’s pretty easy to recreate. Shown in the photo above are baby carrots, radish slices, celery sticks, spinach leaves, sliced cucumbers, and cherry tomatoes. Served with dip this snack will be super delicious! The fun doesn’t have to stop with veggies. If your child is a fruit lover you could incorporate some of their favorites into this snack as well or even create a whole new flower snack with just fruits! We think strawberries, bananas, blueberries, and apples would make some great fruit additions!

What We Love Right Now April 11, 2012: Chicken Enchiladas {in a Bowl}

If you’re like me, you don’t have time to mess around with elaborate dishes, but this recipe will give you the taste of scrumptious enchiladas with out the sweat! It’s so easy to make, full of flavor, and will easily become a go-to weeknight meal.

Chicken Enchiladas {in a Bowl}

What You’ll Need:

2-3 chicken breasts, cooked & shredded {I used one pack of 3}

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 {4 oz.} can diced green chiles, drained

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 {10 oz.} cans green chili enchilada sauce

2/3 cups red enchilada sauce

2 cups shredded cheese {preferably a Mexi-blend }

1 cup sour cream

Penne pasta

Optional Toppings:

Green Onions

Black Olives

Diced Tomatoes

Sour Cream

Fix it Fast:

1. Cook chicken, drain, and shred. Set aside.  In a medium pot boil pasta according to package. While boiling, chop the onion, pepper, and garlic (Time Saver: I used preminced garlic in a jar. You can find this in the produce section of your local grocery store).

2. In a deep, large skillet heat the olive oil.  Cook onions for about 3-5 minutes, or until tender.  Add garlic & red pepper and cook an additional 5 minutes.

3. Add shredded chicken, green chiles, cumin, chili powder, salt, & enchilada sauces to the skillet. Simmer for about 10 minutes.

4. Add cheese and stir until melted and heated through.

5. Add sour cream to the skillet. Warning: DO NOT bring to a boil!  Be sure to cook on low heat or the sour cream will curdle–YUCKY. I turned off the stovetop and let the sour cream heat that way. Stir until sour cream is mixed thoroughly. Side Note: I did use the full cup of sour cream, but I think it was a little too much. My guess is that you could cut back or not add the cream at all and just use it as an extra topping only.

6. Drain pasta and return to pot. Add sauce mixture to pasta pot, mix well, and serve in a bowl with additional toppings of your choice!

**My kids love tacos and were a fan of this meal. Your child may not be a Mexican cuisine lover. If that’s the case, be sure to set aside some pasta in a separate bowl and serve with spaghetti sauce. This is an easy way for you to serve your family dinner from the same meal and not become a short order cook .

Avocado, Tomato, and Corn Salad with Honey Lime Dressing

The weather is warm and I think it may be here to stay! Spring brings this fresh feeling all around and to me no food says fresh like a good, healthy salad. For lunch, dinner, or as a side, you’re gonna love this easy to whip up, tasty salad!

Avocado, Tomato, and Corn Salad with Honey Lime Dressing

What You Need:

1 pack grape tomatoes, rinsed and halved

1 avocado, pitted and chopped

1 can whole kernel corn, drained

for dressing…

¼ cup lime juice (about 2 limes)

1 tablespoon canola oil

2 tablespoons honey

¼ teaspoon cinnamon (allspice will work also)

1⁄8 teaspoon paprika

Fix it Fast:

1. Chop avocado and tomatoes. Mix with corn in a medium bowl. Set aside.

2. Halve limes. Squeeze lime juice into a lidded jar or dressing bottle. Add in canola oil, honey, cinnamon and paprika. Close jar and shake well. Chill in fridge before dressing salad.

This salad is perfect for a light lunch or as a side with your grilled chicken or steak!

What We Love Right Now March 21, 2012: Chicken Lovers Garlic N Cheddar Chicken

We always like trying new recipes, but especially easy, delicious, no-hassle recipes. If you love chicken, then you’re gonna love this recipe! Serve it with rolls, salad, and a veggie (we love steamed broccoli or a veggie medley) and you’ve got yourself a meal ready in just minutes!

Chicken Lovers Garlic N Cheddar Chicken

What You Need

1/2 cup butter

4 cloves of garlic, minced (when we’re in a hurry we use the preminced garlic in a jar. you can find this in most grocery produce departments)

3/4 dried bread crumbs (don’t have on hand? we use crushed ritz crackers as a substitute)

1/2 cup Parmesean cheese

1 1/2 cups shredded cheddar

1/4 teaspoon dry oregano

1/4 teaspoon parsely flakes

1/4 teaspoon ground pepper

1/8 teaspspoon salt

8 boneless, skinless chicken breasts–pounded

Fix it Fast

1. Preheat oven to 350.

2. In a small saucepan melt butter and cook garlic.

3. In a bowl mix bread crumbs, cheeses, and all spices.

4. Dip chicken in butter mix to coat, then dip in bread crumb mixture. Place chicken on a parchment paper lined baking sheet.

5. Drizzle remaining butter on top and then top with any remaining bread crumb mix.

6. Bake at 350 for 30 minutes or until juices run clear.

When we made this dish we used only 3 large chicken breasts (what you typically get in one pack) and halved the recipe. It was scrumptious!

What We Love Right Now March 14, 2012: Meatless Meals

When you think meatless anything you may automatically imagine vegetarians, vegans, and yucky food meant for rabbits, but meatless meals can be a wonderful, scrumptious, healthy choice to add into your weekly meal planner. Really, meatless meals are becoming a new sensation. Here are a few of our favorite meatless meals!

Classic Black Beans and Rice

Many don’t like the thought of a very “beanie” meal, but black beans and rice is full of flavor and very easy on your budget. This will definitely fill up those tummies and taste good too!

What You’ll Need:

4 teaspoons olive oil

1 green bell pepper, seeded and chopped (some folks like sliced)
1 onion, finely chopped
5-6 cloves garlic, minced
2 (16-ounce) cans black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes
1 1/2 cup low-sodium chicken broth
3/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 cup water
2 tablespoons finely chopped fresh cilantro (optional)
Salt and pepper to taste
4-5 cups cooked white rice (we like taking easy street and using Minute Rice)

Fix it Fast:

1. In a large sauce pan heat oil and sautee onions, green pepper, and garlic. Be sure to stir occasionally so the veggies don’t stick. Simmer until veggies are tender.

2. Stir in the beans, tomatoes, chicken broth, thyme, oregano and water. Bring to a boil.

3. Reduce heat and let simmer for about 45 minutes until the sauce thickens.

4. Stir in cilantro, if desired. Serve over hot rice and enjoy!

Southwest Mac and Cheese

Macaroni and cheese are many kids favorites, but here’ a version with a little kick!

What You’ll Need:

8oz. package of elbow maccaroni
1 cup salsa
1 1/2 cups milk
1 15 0z can cream-style corn
one can mexi-kernal corn with red and green peppers (Green Giant makes a corn variety similar to this)
8 oz cheddar cheese, cubed

Fix it Fast:

1. Mix all ingredients except cheese in 12-inch nonstick skillet. Heat to boiling, stirring occasionally; reduce heat.
2. Cover and simmer 10 to 15 minutes, stirring frequently, until macaroni is tender.
3. Stir in cheese until melted and serve!

This meal goes great with chips and salsa or cornbread!

Tortellini Primavera

Alright folks, it doesn’t get any easier (or yummier) than this recipe! Frozen vs. fresh veggies makes this a quick meal to prepare any night of the week!

What You’ll Need:

1 bag frozen cheese tortellini
1 can chicken broth
1 small bag frozen veggie medley (broccoli, corn, peas, carrots)
1 cup shredded Mozzarella cheese
1 tablespoon olive oil
3 cloves garlic, finely chopped
Grated Parmesan cheese, to top meal

Fix it Fast:

1. In a large pan heat oil. Then sautee garlic. In a separate pot, cook tortellini according to package.

2. Add chicken broth to pan. Bring to boil.

3. Stir in Mozzarella cheese.

4. Add frozen veggies to the pan (be sure mixture is still boiling) and cook for 5-10 minutes until the vegetable are thawed.

5. Add tortellni to mixture, top with Parmesan cheese, and serve!

If you broth does not thicken add a pinch of cornstarch or flour before adding cheese. Serve with garlic bread and salad.

Super Easy Garlic & Ranch Chicken

Keep this one in the recipe books for years to come because it’s sure to be a family favorite! The chicken is juicy and tastes great too!

Super Easy Garlic & Ranch Chicken

What You Need;

1 3 pk. boneless, skinless chicken breast

2 cups mayo

1/2 packet Hidden Valley Ranch ranch dressing mix

1 sleeve Ritz Crackers

garlic powder to taste

parchment paper

Fix it Fast

1. Mix garlic powder, ranch mix, and mayo in a shallow bowl.

2. In another bowl, crush Ritz Crackers.

3. Dip chicken in ranch mixture. Then dip in cracker crumbs.

4. Line a baking sheet with parchment paper (this is non-stick and works so well!)

5. Bake at 400 degrees for 25-35 minutes.

Goes well with mashed potatoes, veggies, and garlic rolls.

**To make 2 packs of chicken (6 breasts), use the whole pack of dressing mix and 1 cup mayo.

Easy to Make School Night Dinners

When you’re a mom, working or not, you know things can get hectic quickly some school nights. Shuffling one child to dance classes. Racing to basketball practice. Before you know it, you’re hitting up the nearest drive thru to grab a quick bite to take home for dinner. Instead of turning to greasy hamburgers and fried foods, try out these easy weeknight meals.

Pizza Bread

Just about every kid we know loves pizza so you won’t be disappointing anyone at the table with this pizza bread recipe.

What You’ll Need

1 loaf of French bread, sliced into 1/2-1 inch pieces

Grated Parmesean Cheese or Shredded Mozzerella

Spaghetti or Pizza Sauce

Pepperoni slices or any other toppings you might enjoy

Fix it Fast:

1. Place bread slices on a cookie sheet.

2. Layer sauce, cheese, then toppings

3. Bake at 450 for 10-15 min

Serve with prewashed salad and/or carrot sticks with ranch dip

Quick Chicken Taquitos

A lightly flavored Mexican dish that will not be too bold for your child that isn’t too adventurous.

What You’ll Need:

1. 1 can of cooked chicken

2. 4 oz of sour cream

3. 1 cup shredded cheddar cheese

4. Soft tortilla shells

Fix it Fast:

1. Mix chicken, cream, and cheese.

2. Spoon mixture onto tortilla shells and wrap shells burrito style (closed ends).

3. Spray baking sheet and outside of shells with cooking spray (we recommend olive oil spray).

4. Bake at 450 for 12-15 minutes or until shells are lightly brown.

Serve with Mexican style rice (we like this because it’s prepacked and usually cooks quickly).

Ham and Cheese Roll-ups

This cresent roll meal is a classic go to for many moms. It’s super easy to prepare and cooks in under 30 minutes!

What You’ll Need:

1. 1-2 cans of cresent rolls (we prefer Pillsbury)

2. Ham slices

3. Cheese slices

Fix it Fast:

1. Grease a cookie sheet.

2. Unroll rolls and layer with ham and cheese.

3. Roll up cresent rolls and place about 2 in. apart on baking sheet.

4. Cook at 350 for 20-25 min, or until lightly golden brown.

Serve with broccoli (frozen broccoli cooks in under 5 minutes in the microwave), green beans, or corn.

Simple Minestrone Soup

We love a good bowl of soup on a cold wintery day. The veggies in this recipe are available year round so they’re always available at your local market and fresh! Make a batch to eat now or freeze some for later!

What You Need:

1 tablespoon olive oil

1 small onion, chopped

2 medium carrots, sliced

1 stalk celery, sliced

1 clove of garlic, finely chopped (or substitute with 1 teaspoon garlic powder)

1 tablespoon pot herbs (or substitute with a teaspoon of oregano and basil)

1 can chicken broth (about 2 cups)

1 can diced tomatoes (also add one can water)

1 can white kidney beans, rinsed and drained

1/2 cup frozen peas

1 cup cooked elbow macaroni

Fix it Fast

1. In a large pot, heat oil over medium/high heat.

2. Add onion, carrots, celery, garlic, and herbs.

3. Cook, stirring until onions look slightly wilted.

4. Add broth, tomatoes, water and beans. Bring to a boil, then turn heat on low and simmer 10 minutes or until carrots are tender.

5. Add peas and macaroni to hot soup, sprinkle with Parmesan cheese, and serve!

5 Quick Tips for Healthy Eating

With the holidays coming up soon, you’re probably already looking forward to the extra goodies that will be cooked up by yourself and loved ones. Or you might be dreading the extra calories you’re going to end up consuming! Here are a five quick  kitchen shortcuts to help you cut back on salt intake, fat, and calories. Eat better now and enjoy a few extra treats later!

1. Think before you reach for the salt shaker! There are a few ways you can add flavor without adding salt. Try a bit of fresh squeezed lemon to a lightly salted meal. It will make the salt taste like there is more than there actually is. You can also perk up your taste buds with a little vinegar or pepper.

2. We all love yummy dips and spreads at holiday parties (or while you’re just snacking at home!). For those that call for cream cheese, substitute half a cup of ricotta cheese blended with half a cup of fat-free cream cheese. This offers a yummy-and healthy-alternative dip to accompany your party veggie tray.

3. It’s comfort food season! The weather is crisp and the air is getting cooler. When making soups and casseroles that call for heavy cream, try replacing it with evaporated fat-free milk. And, don’t forget to bulk up your stews and soups with extra beans and veggies!

4. Have you gotten into pie-baking mode yet? Instead of using pastry dough as your crust, try graham crackers!

5. Use applesauce rather than butter and oil when baking. A half-cup of applesauce equals one cup of oil or butter.

How do you cut back on calories and fat when cooking? We’d love to hear your tips!

What We Love Right Now October 26, 2011: Wickedly Cute No-Bake Witch Hat Cookies

We’re kind of on a no-bake kick around here, but why not? If it’s easy, yummy, and looks good in the end, then it seems to be worth sharing in our book! If you’re on the hunt for a last minute Halloween treat these witch hats are for you! They only require 3 ingredients and almost no time to make!

What You’ll Need:

1 pkg. Fudge Stripe Cookies

1 bag Hershey’s Kiss

Orange Icing

Fix it Fast:

1. Place cookies chocolate side down.

2. Squeeze icing onto center of the cookie, making a circular shape.

3. Place Kiss on icing, flat side down.

Pumpkin Dip

If you’ll be entertaining at all this fall season consider this sweet pumpkin dip as an appetizer. Whip it up in minutes and wow your guests!

Pumpkin Dip

What You Need:

4 c. powdered sugar
2 (8 oz.) pkgs. cream cheese
1 can (30 oz.) pumpkin pie filling
2 tsp. cinnamon
1 tsp. ginger

Fix it Fast:

1. Combine sugar and (softened) cream cheese until well blended.

2. Beat in remaining ingredients.

3. Store in an airtight container and place in the fridge to cool and set.

Serve this dip up with gingersnaps or graham cracker sticks.

Easy Baked Apples

We love this apple dish. They are a perfect autumn treat, easy to make, and smell delicious while baking!

Easy Baked Apples

What You Need:

10 apples, peeled, cored, and sliced

1 cup brown sugar

2 tsp cinamin

Fix It Fast:

1. Preheat oven to 350.

2. Mix apples, sugar, and cinnamin in a large bowl.

3. Place apple mixture in large baking dish.

4. Bake 45 minutes, stirring apples every 15-20 minutes.

Serve as a dessert with vanilla ice cream or use as a side with your favorite fried chicken or grilled pork chop dish.

Black Bean & Zucchini Quesadillas

It’s no secret that kids love quesadillas. They are a small, bite-sized, and a fun little shape. They are also fun to make if you want to get their help in the kitchen! This recipe is perfect for a hot summer night when you’re tired of meat-filled meals and need something a little lighter on the menu.

Black Bean & Zucchini Quesadillas

What You Need:

2 pounds zucchini, grated
30 oz canned black beans, drained
12 oz Monterey Jack, grated
2 green onions, chopped
1 jalapeño, minced (optional)
8 eight-inch flour tortillas
olive oil

Fix It Fast:

1. Combine zucchini, beans, green onions, and jalapenos in a bowl. Toss well and set aside.

2. Brush one side of each tortilla with oil. Place four tortillas oil side down and spread each with one fourth of the zucchini-bean mixture. Top each one with an oil-side-up tortilla.

3. Place one quesadilla in a frying pan and cook over medium heat for 3 minutes on each side, until golden.

(you can also add other veggies like corn or tomatoes to the quesadillas if you choose!)

Serve with chips and salsa, corn, spanish rice, and cornbread muffins.

Easy, No Bake Chocolately Ice Cream Pie

It’s plain to see why we love this pie: No bake and super delicious!

Easy, No Bake Chocolately Ice Cream Pie

What You’ll Need:

1 pint chocolate ice cream, softened
1 pint double chocolate fudge ice cream, softened (if you can not find this variety, any ice cream with fudge will do!)
1 (12 ounce) jar hot fudge topping
1 (9 inch) prepared chocolate cookie crumb crust
1 (8 ounce) container frozen whipped topping, thawed
1 tablespoon chocolate sprinkles

Fix it Fast:

1. Spread the chocolate ice cream into pie crust in an even layer. Freeze for 15 to 20 minutes, or until set. Remove pie from freezer and spread on a layer of hot fudge. You may make this layer as thick as you wish. It is usually difficult to spread, but be sure you DO NOT heat the fudge as it will melt the ice cream layer underneath. Immediately freeze again for 15 minutes, or until set.

2. Remove pie from freezer and spread the double fudge ice cream on top of the fudge layer (if ice cream is too soft, put back in freezer for a few minutes — but DON’T LET PIE THAW or the layers will run together!). After adding the second ice cream layer, freeze again until set.

3. Spread on a layer of whipped topping, and garnish top with chocolate sprinkles. Return pie to freezer until ready to serve!

Makes approximately 10 servings.

Chocolate Chip Dip

This yummy dip recipe is just what every kid ( and every kid at heart) is sure to love. Serve it up with graham cracker sticks, apple slices, or mini pretzels if you’re in the mood for a little something salty and sweet.

Chocolate Chip Dip Recipe

What You Need:

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners’ sugar
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 cup (6 ounces) miniature semisweet chocolate chips
Graham cracker sticks
Fix it Fast:

In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks.

Recipe and image from Taste of Home

Party Nachos

If you’re planning a get together anytime soon, these nachos are a must! They are so easy to make and absolutely delicious.

Party Nachos

What You’ll Need:

1 carton (18 ounces) refrigerated fully cooked barbecued shredded pork
1 package (12-1/2 ounces) nacho tortilla chips
2 cups (8 ounces) shredded Mexican cheese blend
1/2 cup sour cream
1/2 cup salsa
1/2 cup shredded lettuce
1/4 cup thinly sliced green onions
1/4 cup sliced ripe olives, optional

Fix it Fast:

1. Heat pork according to package directions. Place tortilla chips on a large microwave-safe serving plate. Layer with pork and cheese.
2. Microwave, uncovered, on high for 1-2 minutes or until cheese is melted. Top with sour cream, salsa, lettuce and onions. Sprinkle with olives, if desired. Makes about 12 servings.

Our Best Mocktail Recipes

We love mocktails! They are fun looking – just like cocktails. And, one major plus, they don’t give you a sick feeling in the morning – unlike cocktails! Mocktails aren’t just for adults either, they can be a lot of fun for children too. Especially for tweens and teens. What a great teen party addition! Here are a couple of our favorite mocktail recipes!

Virgin Pina Colada

What You’ll Need:

1 cup ice
1 1/4 cups pineapple juice
1/2 cup milk
1/2 cup heavy cream
2 tablespoons white sugar

Fix it Fast:

1. In an electric blender, blend ice, pineapple juice, milk, cream, and sugar and blend until smooth.

Tornado Twist

What You’ll Need:

12 fluid ounces cranberry-raspberry juice
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage

Fix it Fast:
1. In a pitcher, mix cranberry-raspberry juice with lemon-lime soda. Pour over ice and serve.

Tickle Me Pink

What You’ll Need:

1/4 cup sparkling cider
1/4 cup cranberry juice
1/4 cup pineapple juice
whipped cream

Fix it Fast:

1. Mix sparkling cider with pineapple and cranberry juice. Top with whipped cream.

Passion Punch

What You’ll Need:

3/4 cup club soda or ginger ale
1 Tablespoon cranberry juice
1 Tablespoon lemon juice
1/4 cup passion fruit syrup

Fix it Fast:

1. Add fruit juices and passion fruit syrup to glass and stir until mixed. Top with club soda. Stir briskly.

2. Add a cherry on top for fun!

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