Coffee Punch

found this yummy punch at 2 busy brunettes

Coffee Punch

1 cup water
3 cups sugar
¼ cup instant coffee granules
1 gallon milk
½ gallon vanilla ice cream, softened
½ gallon chocolate ice cream, softened
Bring water to a boil in a saucepan. Add sugar and coffee. Reduce heat and simmer, stirring constantly until sugar and coffee dissolve. Remove and cool.
Combine milk and coffee mixture in punch bowl. Just before serving, stir ice cream into bowl. Serve immediately. Makes 7 quarts.

Hot Jello Punch

This can be kept in the fridge and reheated.

HOT PUNCH

2 small pkg black cherry Jello
2 small pkg lemon Jello
Dissolve Jello in 8 cups hot water.
Add 2 quarts apple juice and 1 large can pineapple juice
Keep hot in crock pot.

Onion Crunch Sticks

makes 32 pieces

2 eggs, slightly beaten
2 Tbs. melted butter or margarine
1 tsp. flour
1/2 tsp. garlic salt
1/2 tsp. parsley flakes
1/4 tsp. onion salt
8 oz. can of crescent roll dough
Two 3 oz. can’s french fried onion rings, crushed

Preheat oven to 375. In medium bowl, combine first 6 ingredients. Separate crescent dough into 4 rectangles; firmly pinch and press perforations to seal. Cut each rectangle crosswise into a strips.

Dip each strip in egg mixture, then coat with crushed onions. Place on ungreased cookie sheets. Bake 8 to 12 minutes or until golden brown. Immediately remove from cookie sheets and serve warm.

To reheat, place on cookie sheet and heat at 350 degrees until warm.

Mexican Munch

1 3-oz. can French-fried onions
3 c. bite-size shredded corn squares (CRISPEX)
3/4 c. Spanish peanuts
1 4-oz. can potato sticks
1/4 c. butter (or oil)
1 t. taco seasoning mix

In a 13x9x2-inch baking pan, combine onions, cereal, peanuts, and potato sticks. Melt butter over low heat; drizzle over mixture in baking pan and stir well. Sprinkle the seasoning mix evenly over mixture, mixing well. Bake in 300°F oven for 30 minutes, stirring occasionally. Allow to cool. Makes about 8 cups.

Banana Punch

This makes a LOT. Use a BIG punch bowl, or use half at a time.


2 C water
2 C sugar
4 ~6 oz cans orange juice concentrate
1 ~46 oz can pineapple juice
2 lemons, juiced
6 bananas ~ mashed add more to taste
3 Qts. 7~up

Cook water and sugar on low heat until syrupy. Add orange, pineapple, lemon juices and bananas. Mix well, pour into freezer container~ and freeze
to serve~ remove from freezer 1 1/2 to 2 hours before serving time. Mash so it is slushy~ place in punch bowl and add 7 up at the last minute.
Variations.. vodka, gin, cherries, orange slices, lemon/lime slices, pineapple tidbits, banana slices.