Combine sugar and water in a saucepan; simmer over medium heat until sugar is dissolved, about 2 minutes. Remove saucepan from heat and stir Chinese five-spice powder into sugar mixture.Pierce each ...
Cut the top off of the pumpkin and thoroughly scrape out the seeds and pulp. Scoop the lime sherbet into the pumpkin shell, and pour the lemon-lime soda over top. ...
Mix pineapple juice, orange juice, lemonade, and water in a large punch bowl. Stir in ginger ale and lemon-lime soda. ...
In a medium bowl, mix together the honey, peanut butter, cinnamon and cream cheese until well blended. Cover and refrigerate for 24 hours. Serve on toast, or as a dip for fruit. ...
Peel the skin from the orange leaving the bitter white pith behind. Stick the cloves into the skin. Squeeze the juice from the orange and add to the 2-3/4 cups orange juice. Place all ingredients in ...
In a large punch bowl, combine fruit punch, lemonade concentrate, orange juice concentrate and grape juice concentrate. Stir in the water, then the ginger ale. Float orange slices on top. ...
Place watermelon in a blender; blend until smooth. Pour through a fine mesh strainer to remove seeds and pulp.Pour watermelon juice into ice cube tray; place in freezer until frozen, about 3 hours.P ...
Divide cranberry juice among 2 ice cube trays. Freeze until solid, at least 2 hour.Pour grape juice into a large punch bowl. Add cranberry ice cubes. Scatter rose petals on top. ...
Place beets in a sealable container. Pour vodka over beets, seal container, and shake vigorously. Place container in a cool, dark place and store for 3 days, shaking twice per day. ...
Heat olive oil in a large skillet over high heat. Add onion to skillet; season with salt and black pepper. Cook and stir onion until tender, 5 to 7 minutes.Mix ground beef, egg, cheese, bread crumbs ...