Red Zinger Recipes

Steps:

• Preheat oven to 350°F Grease bottom only of 13x9 pan.
• Prepare cake batter by beating cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes.
• Stir in the raspberry jello powder.
• Pour into prepared pan (13x9).
• Bake aproximately 30 minutes or until golden brown (follow baking time on cake box).
• Remove cake from oven and immediately poke holes all over the cake with a fork and then pour the condensed milk all over the top;.
• spread raspberry preserves over that and let the cake cool completely. (optional: add 1 Tbls Chambord raspberry liquer to preserves).
• Top with Cool Whip and then sprinkle with coconut.

Steps:

• Peel ginger and cut crosswise into thin slices. In a medium saucepan boil water, ginger, sugar, cinnamon stick and cloves, stirring, until sugar is dissolved. Add tea bags and remove pan from heat. Steep tea until cool.
• Discard tea bags and cinnamon stick and transfer tea to a pitcher. Chill tea, covered at least 12 hours and up to 1 day. Remove ginger and cloves with a slotted spoon and discard. Stir in rum and orange slices.
• Serve punch over ice in stemmed glasses.

Steps:

• Add Johnnie Walker Red Label and ginger ale
• Mix and serve over ice
• Garnish with twist of lemon

Steps:

• Steep the 4 tea bags of lemon zinger and red zinger together in 4 cups of hot water. Allow them to steep for awhile.
• Remove tea bags and add 4 cups of apple juice to the tea.
• Chill and serve with ice if desired. Garnish with lemon slices for an extra touch.

Steps:

• Boil water in a large pot.
• Remove from heat, add tea bags and let steep 20 minutes, covered; discard tea bags when done.
• Pour orange juice into a mesh strainer (set right over a saucepan) to remove pulp.
• Add brewed tea, sugar, orange rind, and orange liqueur and bring to a boil.
• Boil, stirring constantly, for 2 minutes, then remove from heat.
• Let cool 5 minutes.
• Stir in liquid pectin, then return to a boil.
• Once it boils, continue boiling 1 minute while sitrring, and skim off any foam with a metal spoon.
• Pour into hot, sterile canning jars up to 1/4 inch from the top.
• Wipe jars rims, cover with hot sterile lides, screw on bands.
• Process in a hot water canning bath 5 minutes or store in fridge up to 3 months.

Steps:

• Bring 4 cups water to a boil. Add tea bags and steep for 4 to 6 minutes. Remove and discard tea bags. Add remaining 2 cups water. Refrigerate until cold, at least 1 hour.
• Fill a large pitcher with ice. Add orange and lemon slices and chilled tea. Pour into glasses with ice, and garnish with mint.

Steps:

• Press lemons, carrots, apples, and beets through a juicer and into a large glass.