NEW YEARS EVE PUNCH

This is my all time favorite punch!  It is a crowd pleaser for adults and kids alike, as you can make it either with or without alcohol, with a bottle of champagne on the side for those who want a little "punch" in their punch!

Ingredients:

1 1/2 gallons of orange sherbet
2 liters Ginger Ale (chilled)
1 bottle champagne (chilled)(optional)

Directions:

Place one gallon of orange sherbet in center of punch bowl.
Add 2 liters of Ginger Ale & 1 bottle of champagne (optional).
Stir until sherbet is dissolved.
Just before serving, add last 1/2 gallon of sherbet in scoops to float on top of punch.

If making non-alcoholic version, do not pour champagne in but leave bottle nearby & instruct guests to add it to their own cups of punch!

Feel free to add orange juice, pineapple juice, lemon-lime soda or different flavors of sherbet to this recipe to suit your own taste!

~ ~ ~ ~ HOLIDAY CANDY TREAT: CHOCOLATE BUCKEYES ~ ~ ~ ~



Bonnie Grippe & daughter Jacqueline Laurita


Looking for a yummy treat to serve this holiday season?  Try this delicious peanut butter & chocolate candy favorite, graciously submitted by Bonnie Grippe, mother to New Jersey's favorite housewife, Jacqueline Laurita!

 ~Chocolate Buckeyes ~

Ingredients:

1 cup soft butter
1 12oz pkg semi-sweet chocolate chips
2 cups peanut butter
1/4 cup paraffin
3 cups confectioners sugar

Directions:

-Mix butter, peanut butter and sugar until smooth.  Refrigerate for 1-2 hours.
-Remove from refrigerator and form into small balls.  Place balls on wax paper-lined cookie sheet and return to refrigerator.
-Mix chocolate chips and paraffin in a double boiler.  Melt together over low heat.
-Remove peanut butter balls from refrigerator and dip each ball into chocolate with a toothpick, leaving a little of the peanut butter uncovered. 
-Refrigerate again until serving and smooth over toothpick holes.
-Enjoy!

Thanks Bonnie!