HAM BALLS: Mix all ingredients and shape into 1-inch balls.
Put on baking sheet.
Bake 350* about 20 minutes.
SAUCE: In a pan combine brown sugar,flour,and mustard mix well.
Add punch and vinegar mix well, add cloves and syrup.
Cook over medium heat stir constantly until thickened and becomes clear.
Place ham balls in a chafing dish or crock pot pour sauce over balls.
Use clear punch bowl or clear bowl.
Divide cake in half and crumble each half.
Pack half of crumbled cake on bottom of bowl. In order, use half of each ingredient: pudding, coconut, pineapple, fruit cocktail, cherries, Cool Whip and pecans.
Layer again, starting with cake first, then in order as first.
Keep refrigerated.
Make syrup of water and sugar (just bring to a hard boil). While hot, add jello and dissolve well.
Cool slightly and add lemonade and orange juice, stirring until dissolved.
Add pineapple juice and extract.
Put in containers and freeze.
When ready to serve, put in punch bowl and add clear carbonated drink. The base can be refrozen.
ater or juice, Pair of clear plastic gloves, Rubber bands or
Place watermelon, mango, wine, ice cubes, rum, agave nectar, lemon juice, and mint syrup into a blender; puree until punch is smooth and frothy.
Strain punch into a pitcher. Refrigerate at least 1 hour.
et. Begin layering ingredients in punch bowl starting with cake, then
Mix punch as directed.
Just before serving, add scoops of sherbet and soft drink.
Soft drink will make the sherbet foam. This makes a beautiful holiday drink when you add a frozen ring with cherries in it.
Pour everything into a punch bowl and serve.
There are two other variations of white cranberry juice- one with strawberry, one with peach- these both add a lovely blush of color to your punch!
Bake cake and let cool.
Crumble half of cake in bottom of clear punch bowl.
Mix pudding with 5 cups milk.
Layer half of pudding on top of crumbled cake.
Add a layer of 1 can pie filling, 1 can pineapple, 1 container Cool Whip and 1/2 cup nuts. Repeat until all ingredients are used.
Using sharp knife, cut top to bottom from pineapple.
Carefully cut and peel pineapple.
Cut pineapple in half and core.
Chop half of the pineapple into tidbit sizes.
Using a coarse grater, shred remaining pineapple, reserving any juice.
Halve any large strawberries.
Set fruit aside.
In large punch bowl, stir lemon and orange juice, sugar and curacao until sugar is dissolved.
Stir in champagne, white wine, club soda and ice ring (if you made one, pineapple, pineapple juice and strawberries).
ized chunks.
Mix your punch together. You can sugar the
CITRUS ICE CUBES: Fill each compartment of an ice cube tray with 1 piece of cut up fruit. Fill with water and freeze until solid.
PUNCH: In a large pitcher combine the punch ingredients except for the ginger ale and sliced oranges. Cover and chill for at least 2 hours but up to 24 hours.
Strain and discard ginger and the pulp.
Slowly stir in the ginger ale. Serve the punch over citrus ice cubes in chilled glasses.
Garnish with scewered orange slices.
Each serving approximately 3/4 cup.
Bake cake as directed in 11 x 14 x 2-inch pan.
Let cool; divide into thirds.
Mix pudding according to directions; let set. In a clear punch bowl, crumble 1/3 of cake.
Spread 1/3 pudding over it, then 1/3 of pineapple on this.
Add 1/3 of strawberry filling and nuts over pineapple.
Repeat twice.
Cover completely with Cool Whip and garnish with nuts and fresh strawberries.
Core apples; slice into 1/2-inch rings.
In Dutch oven, combine cider, cinnamon, cloves, apple rings and raisins.
Bring to boil over high heat; reduce heat to low and simmer 5 to 8 minutes or until apples are just tender.
Remove cloves; add oranges, lemon slices and lemon juice.
Pour into punch bowl.
Ladle into large mugs, including an apple ring, some raisins and citrus slices in each serving.
Makes 2 quarts.
Mix Kool-Aid and sugar with 1 gallon water.
Pour in remaining water and stir.
When ready to serve, pour in pineapple juice and uncola.
Pour 1 gallon into punch bowl and add crushed ice.
Mix the first three ingredients together and chill.
Add chilled ginger ale just before serving.
This makes a clear punch and sparkles.
Great for holidays.
In a saucepan over medium heat, combine sugar and water. Cook, stirring frequently, until sugar is dissolved. Stir in vanilla and almond extract. Cool, and refrigerate.
To serve: In a punch bowl with ice, mix 1 cup syrup with 2 liters ginger ale or lemon-lime soda.
Crumble cooled, baked cake.
Layer 1/2 of cake cubes in clear punch bowl.
Top with 1 can pie filling, 1/2
vanilla pudding, 1/2 pineapple chunks, 1/2 bananas and 1/2 Cool Whip.
Repeat layers using other 1/2 of ingredients.
Garnish with pecans, cherries and coconut.
Divide all ingredients in 3 parts.
In large, clear punch bowl, spoon each part by layering ingredients in bowl.
Begin each part with cake.
Repeat layering until ingredients are gone and bowl is filled.
Top looks best with a layer of Cool Whip and nuts.
While fruit is still frozen, dice into small pieces. Work carefully yet quickly to keep fruit in a frozen state.
Place a few bits of frozen fruit bits into each of the ice molds/trays. Pour enough chilled white grape juice to fill trays. Pour into mini muffin tins or ice trays and freeze solid.
Once fully frozen, place in a large Ziploc bag until needed.
When ready to serve, mix remaining bottle of white grape juice and ginger ale into a punch bowl. Add frozen fruit cubes and serve.