Ingredients:
1 ½ Pints orange sorbet
¾ C half-and-half
¾ C Orange Juice
6 oz. Light Rum
3 oz. Professional Bartenders Triple Sec
5 C ice
Directions:
Blend together orange sorbet, half-and-half, orange juice, light rum, triple sec, and ice in a blender until smooth. Pour in push-up pop molds and seal with tops. Freeze until ready to serve.
SERVES: 10 Push-Up Pops
Ingredients:
5 C ice
6 oz. limeade concentrate, thawed and undiluted
6 oz. Tequila
¼ C Professional Bartenders Triple Sec.
2 T Professional Bartenders Lime Gimlet
1 T Professional Bartenders Lemon Concentrate
lime slices, for garnish
Directions:
1. Puree ice, limeade, tequila, triple sec, lime gimlet, and lemon conc. in a blender until smooth.
2. Fill push-up pop molds with frozen margarita mix and serve, or place in freezer if preparing in advance.
3. Garnish with slice of lime.
SERVES: 10 Push-Up Pops
Ingredients:
2 oz. Bacardi Razz Rum
2 oz. Lemonade
2 oz. Professional Bartenders Blue Curacao
Directions:
Layer and serve!
This drink is great for summertime and it actually tastes like a popsicle.
Ingredients:
3 Cups boiling water
8 oz. First Quality Gelatin– Any red flavor (strawberry, cherry. raspberry)
1 pkg. First Quality 16oz. Whipped Topping
Directions:
1. Add boiling water to gelatin mix in a large bowl; stir 2 minutes until completely dissolved
2. Whisk on prepared whipped topping until well blended.
3. Pour into 10 glasses or dessert dishes, 1-1/2 qt. bowl or 6-cup mold sprayed with cooking spray.
4. Refrigerate 8 hours or until firm, if using mold, unmold onto serving plate just before serving.
Ingredients:
1/2 Cup Butter, softened
1 1/2 Cup All purpose flour
1 Cup chopped walnuts
16 oz. First Quality Whipped Topping
8 oz. Cream Cheese
1 Cup Confectioners’ sugar
3 9/10 oz. First Quality Instant Chocolate pudding
3 Cups Milk
1/2 Cup Chopped Walnuts
Directions:
1. Preheat oven to 375◦
2. In a medium bowl, combine butter, flour and chopped walnuts. Mix and pat into the bottom of a 9×13 baking dish. Bake for 20 minutes, take out and let cool.
3. Beat softened cream cheese with confectioners’ sugar until smooth. Fold in 1/2 of the whipped topping(prepared / prepared per pkg directions). Spread over cooled crust.
4. In a medium bowl, combine chocolate pudding mix with 3 cups of milk. Blend well and spread over cream cheese mixture.
5. Spread remaining 1/2 whip topping over pudding. Sprinkle with 1/2 cup chopped nuts.
Ingredients:
1 Cup Milk
1/2 Cup Irish Cream Liqueur (Bailey)
1/2 Cup Vodka
3 oz. of First Quality Sugar Free Chocolate Pudding
Directions:
1. Whisk together milk, Irish cream liquer, vodka, and instant pudding mix in a bowl until blended well.
2. Spoon the pudding mixture into shot glasses or disposable “party shot” cups. Chill until set, about 30 minutes, The shots will have the consistency of mousse.
Ingredients:
12oz. Professional Bartenders Pina Colada Cocktail Syrup
12 oz. Professional Bartenders Mango Cocktail Syrup
12 oz. Sauza Blue 100% Agave Reposado Tequila
2 Cups Ice
Directions:
Pour all ingredients in a glass and stir. You can also try Professional Bartenders Margarita Salt to rim your glass.
Ingredients:
12oz. Professional Bartenders Pina Colada Cocktail Syrup
12 oz. Mango Sorbet
12 oz. Sauza Blue 100% Agave Reposado Tequila
2 Cups Ice
Directions:
Blend all ingredients in a blender until smooth. You can also try Professional Bartenders Margarita Salt to rim your glass.
Ingredients:
1 1/2 oz. Brandy
1/2 oz. Professional Bartenders Strawberry Supreme
1/2 oz. White Creme de Menthe
Directions:
Shake with cracked ice and strain into cocktail glass.
Ingredients:
2 oz. Scotch
1 tsp. Professional Bartenders Blue Curacao
5 oz. Pineapple Juice
Directions:
Stir and serve on the rocks. Garnish with a Lemon twist.
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