Creamy Dreamy Punch Recipes

CREAMY CIDER PUNCH

Steps:

• 1. Place entire block of ice-cream (as is) in bottom of punch bowl.
• 2. Pour cider over ice-cream filling punch bowl ... and generously dust top with freshly grated nutmeg.
• 3. No need to stir or anything. Ice-cream melts and blends with cider to make a delicious creamy, frothy beverage, like "apple pie ala'mode" in a glass.
• 4. Continue to fill with remaining cider as needed until ice-cream is gone.
• 5. Enjoy!

QUENCHING CREAMY RASPBERRY PUNCH

Steps:

• In large punch bowl combine both bottles of raspberry cream soda and raspberry juice concentrate. Stir until concentrate is dissolved. Carefully add ice cream. Stir briefly. Best served chilled.

CREAMY PEPPERMINT PUNCH

Steps:

• If desired, moisten the rims of punch glasses with water. Sprinkle crushed peppermint candies on a plate; dip rims in candies. Set glasses aside., Just before serving, combine ice cream, club soda and eggnog in a 4-qt. punch bowl. Serve in prepared glasses.

ORANGE DREAM PUNCH

Steps:

• Place sherbet and frozen orange juice concentrate in a punch bowl. Allow to thaw for 10 to 15 minutes. Stir in ginger ale.

CREAMY- DREAMY THUMBPRINTS

Steps:

• Prepare as directed for basic thumbprint cookies except do not grease cookies sheets. Omit eggs whites and walnuts. Roll dough balls in assorted colored nonpareils or sprinkles, Bake and cool as directed omit jam, spoon 3/4 cup of purchased vanilla frosting or cream cheese frosting into a decorating bag fitted with a small star tip. Pipe frosting into each thumbprint

CREAMY STRAWBERRY PUNCH

Steps:

• In a large pitcher or punch bowl, combine the milk, ice cream and lemonade concentrate until smooth. Stir in ginger ale; serve immediately.

~ CREAMY DREAMY CHEESECAKE ~

Steps:

• 1. Preheat oven to 325 degree F. Line a 9 x 13 baking dish with foil, extending over edge of pan. ( will use these to remove cheesecake once cool ) Mix crumbs, sugar and butter and press evenly into the bottom of pan. Set aside.
• 2. Mix the cream cheese, sugar and vanilla on medium speed until well blended. Scrape sides of bowl a few times. ( I use my kitchen aid mixer with the paddle attachment.) Can use a regular mixer.
• 3. Add the sour cream and beat well. Scraping sides of bowl. Turn mixer to low and beat in eggs one at a time, just until blended. Over beating will possibly cause cracking in cheesecake.
• 4. Pour mixture into prepared pan and bake for 40 minutes or until the center of cake is almost set. ( 50 minutes if not using topping. )
• 5. While baking, if using the sour cream topping, mix all ingredients until smooth and set aside. If you want a thicker layer of this topping I would make one of the recipe and another 1/2 batch.
• 6. After 40 minutes or until center of cake is almost set, remove from oven and carefully spread on the sour cream mixture. Return to oven for 10 more minutes.
• 7. Remove from oven and cool. Cover and refrigerate for at least 4 hours or overnight is best. Remove cheesecake with extended foil, cut and garnish as desire..

CREAMY, DREAMY PUNCH

Steps:

• Mix all together in a punch bowl.
• When icecream melts, serve!
• ENJOY!
• I am guessing on the serving size, I will try to update soon with correct amount. If you know, please tell me! =).