Supplies:

• Ninja SLUSHi Slushie Machine

Ingredients:

• Sunny D
• Strawberry Puree

Directions:

1. Pour in your Sunny D.
2. Turn on and choose the Slush mode. 
3. Once the Slush cycle is complete, dispense into your favorite cup.
4. Add Strawberry Puree. 
5. Enjoy!

I can’t think of a better way to head back to school than with a delicious orange SLUSHi. I don’t think you can get more nostalgic than a delicious frozen drink made with a drink that was part of most of our childhoods. This installment of Operation Brain Freeze will be sure to deliver straight A’s from your kiddos. Be sure to check back next month for another fun recipe that will ensure you continue your reign as the coolest parent!

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As a child, and if I’m being honest, as an adult I never get tired of Shark Week! I also love a good theme, and when I get a chance to combine the two, that’s when the magic really happens! I knew that I couldn’t share my love of Shark Week with my kiddos without a fun drink. So, what better way to use my Ninja SLUSHi Slushie Machine than by making a Chum Bucket Slush!

Supplies:

• Ninja SLUSHi Slushie Machine

Ingredients:

• Favorite Blue Sports Drink
• Strawberry Puree
• Gummy Sharks

Directions:

1. Pour your Blue Sports drink into your Ninja SLUSHi Slushie Machine.
2. Turn on and choose the Slush mode.
3. Once the Slush cycle is complete, dispense into your favorite cup.
4. Add Strawberry Puree.
5. Garnish with a Gummy Shark
6. Enjoy!

What better way to enjoy the ocean than a fun themed slushie!?! Best part of it all, no sunscreen or sand cleanup are required! I hope you enjoyed this slushie recipe as much as I did. I had so much fun with this that I will be creating a monthly recipe just for YOU! So follow along and get ready for Operation Brain Freeze! I think it’s safe to say our first mission was a success.

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Crispy, caramelized Spam glazed in that perfect soy-sugar mix, pressed into warm rice that’s just sticky enough to hold everything together, then wrapped in a strip of nori like it’s holding the whole thing in place. It’s handheld, it’s satisfying, and it disappears way faster than you expect every single time.

For me, it’s more than just food, it’s one of those things that instantly takes you somewhere. Late-night bites, quick meals in between long days, something you grab without thinking but always appreciate. It’s the kind of snack that doesn’t need explaining. You either know, or you’re about to find out.

Ingredients:

• Spam
• Soy Sauce
• Sugar
• Mirin (optional)
• White Rice
• Nori

Directions:

• Slice your Spam into thick pieces and pan-fry them until they get that golden, crispy edge.
• In the same pan, add a quick glaze, soy sauce, sugar, maybe a little mirin if you have it, and let it caramelize over the Spam until it’s glossy and slightly sticky.
• While that’s going, make some short-grain white rice. It should be warm and slightly sticky, not dry.
• Take a small handful of rice and press it into a rectangle (using your hands or even the Spam can as a mold).
• Place a slice of glazed Spam on top, then wrap it with a strip of nori to hold everything together.

That’s it.

Eat it warm, maybe make a few extra…because you will want more.

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There’s nothing quite like a delicious Gingerbread cookies, but I have to be honest I don’t enjoy my cookies crunchy so when I found this soft Gingerbread recipe and I haven’t looked back! This one is fun enough that the kids can help with, but also easy enough that fancy decorations are required because it’s so good on it’s own!

Supplies:

• Cookie Cutters
• Cookie Sheet

Ingredients:

• ¾ cup brown sugar
• ¾ tsp. baking soda
• 1 TBS ground cinnamon
• 3 cups all-purpose flour
• ½ tsp. ground cloves
• 1 TBS ground ginger
• 2 TBS milk
• ½ tsp. salt
• ¾ cup softened butter
• ¾ cup unsulphured molasses

Directions:

1. Mix together flour, brown sugar, baking soda, cinnamon, cloves, ginger, and salt until well combined.
2. Add softened butter and combine until mixture is “sandy”.
3. Add molasses and milk and mix until combined.
4. Divide dough in half. Refrigerate dough for at least 2 hours or overnight.
5. Preheat oven to 350.
6. Work with one section of dough at a time because it can become too soft. Roll out until about 1/4 inch thick. Cut with cookie cutter of your choice.
7. Repeat until you’ve used up all dough.
8. Bake 9 minutes. Don’t overbake.
9. Move to wire rack to cool.
10. Decorate as desired.
11. Enjoy!

Notes:

This dough can become too soft if left out too long. It’s best to work in small batches. I cut all my cookies out and set aside on parchment paper until ready to bake. You could also pop into the fridge until you’re ready to bake them. These are honestly so good plain, but you may want to ice and decorate. The options are endless with this holiday classic. I hope your loved ones enjoy these delicious cookies as much as my family does!

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Ingredients:

• 4 cups whole milk
• 1/4 cup granulated sugar
• 12 ounces chocolate chips
• 1 teaspoon vanilla extract
• Red food coloring
• Whipped Cream Vodka
• Whipped topping or marshmallows, optional

Directions:

• Heat the milk and sugar on the stove until the sugar is dissolved and the milk is steaming.
  • You don’t want it to boil and scald, so once you get lots of little steamy bubbles around the edge of the pot, it’s hot enough!
• Take it off the heat and add the chocolate chips and vanilla extract.
• Whisk until melted.

• Add red food coloring to give it the red velvet look.

• For the adults, add a shot of vodka into your hot cocoa.
• For the children, top with whipped topping or marshmallows!

Notes:

• You know I always go for the special dark chocolate for my chocolate chips!

As always we ask that you please enjoy our recipes responsibly. Don’t ever drink and drive. Enjoy some delicious Red Velvet Hot Cocoa with your family this weekend!

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This recipe can utilize a whole heap of leftovers such as turkey, stuffing, and cranberry sauce. Pair these ingredients with your favorite cheese and some Hawaiian Rolls and you have a new finger food that everyone will love. You can even get fancy by using pretzel buns for your sliders.

Ingredients:

• 1 Pack Hawaiian Sweet Rolls 12 Count
• Turkey Leftovers
• Prepared Stuffing
• 1 Can Cranberry Sauce
• 6 Lg. Slices of Provolone or Swiss
• 1 Stick Butter
• 1 T Mustard
• 1 T Poppy Seeds (optional)
• 1 T Worcestershire Sauce
• ⅛ Cup Brown Sugar

Directions:

1. Cut all the Hawaiian sweet rolls in half and lay in the bottom half in a 9×13 baking dish.
2. Layer the rolls with a layer of turkey, stuffing, and cranberry sauce.
3. Top with the slices of cheese. 
4. Place the other half of the rolls on top.
5. Run a knife in between all rolls to separate slightly.
6. In a small saucepan, combine butter, mustard, poppy seeds, Worcestershire sauce, and brown sugar and bring to a boil.
7. Spoon the sauce over the rolls. Do NOT pour the sauce on top.
8. Refrigerate for 2 hours or overnight.
9. Before baking cover with foil.
10. Preheat oven to 350°F
11. Bake for 15 minutes or until the cheese is melted.
12. Remove foil for the last 5 minutes of baking so the tops of rolls brown slightly.
13. Serve & Enjoy!

Don’t toss out all that food you spent so much time cooking, because a little creativity can go a long way. Don’t forget to grab all the ingredients at your local Commissary.

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Ingredients:

• 1 can pie filling
• 1 stick of butter, melted
• 1 boxed cake mix (or muffin mix)

Directions:

• Place pie filling into crockpot.
• Mix butter and cake mix – texture will be crumbly.
• Place cake mix mixture in crockpot over pie filling.
• Cook on low for 2-3 hours.
• Serve with a scoop of ice cream or whipped cream & Enjoy!

So, if you are looking for an easy dessert for your next meal or potluck, throw this deliciousness into your crockpot and watch your family and friends rave about how amazing it is.

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More than likely, you have enjoyed a Rice Krispies Treat that someone has made for you following the standard directions! However, I have been tweaking that original recipe for years and everyone LOVES my version, so I wanted to share it with you!

So, to start, we will look at the original recipe! This can be found on the box of cereal or on the bag of marshmallows.

Now it is time to reveal MY version of Rice Krispies Treats!

Ingredients:

• 4 Tablespoons Butter/Margarine
• 15-16 oz. Mini Jet-Puffed Marshmallows
• 6 Cups of Kellogg’s® Rice Krispies®

Directions:

1. In a large saucepan, melt your 4 T of butter or margarine on a low to medium heat.
2. Add in the 15 (10 oz. bag and a half) – 16 oz. (large bag) of mini marshmallows.
3. Stir while coating the marshmallows with the butter/margarine as the marshmallows melt fully.
4. Remove the pan from the heat.
5. Add in the 6 cups of cereal in the melted marshmallow mix.
6. Using a spatula that has been sprayed with cooking spray, stir the cereal into the melted mixture until the cereal is full covered with it.
7. In a greased 9X13 pan (I spray mine with cooking spray), pour the mixture into the pan.
8. Using a spatula that has been sprayed with cooking spray, press the mixture down evenly into the pan. (Sometimes I spray my clean fingers with cooking spray to press the treats down evenly, too!)
9. Allow the treats to cool, then cut them into squares, and serve!

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Ingredients:

• 1 cup Spiced Rum
• 1/2 cup White Rum
• 2 cups Orange Juice
• 2 cups Pineapple Juice
• 1/4-1/2 cup Grenadine
• Sliced fruit for garnish, optional

Directions:

• Add your ingredients to a large pitcher, jar, or punch bowl.
• Fill your glass with ice and the rum punch.
• Garnish with fresh fruit, if desired.

Notes:

• This recipe is easily doubled.
• You can even make it into one drink, simply by changing the amounts. Instead of cups, use ounces and you’ve got a single serving of delicious rum punch!
• This recipe is also easily adapted into a non-alcoholic punch! Simply add the juices and grenadine to a pitcher. Instead of rum, add lemon lime soda or ginger ale. It make a deliciously sweet fruity punch, great for the kiddos and designated drivers.

Such a simple recipe that makes such a tasty drink! We hope you enjoy it as much as we do! As always, we ask you to please drink responsibly.

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Ingredients:

• Pear Vodka
• Ginger Beer (if you want less of a ginger taste, use Ginger Ale)
• Sliced Pear
• Sliced Lime

Directions:

• Pour a shot or two of vodka into your glass and muddle it together with your pear and lime slices.
• You don’t need copper mule mugs, but they are GREAT for keeping your drinks extra ice cold. Bonus…they’re super pretty!

• Add some ice and the ginger beer.
• ***NOTE*** You can use either nonalcoholic alcoholic ginger beer. The beer gives it a nice ginger bite, but if you prefer a more mild ginger flavor, feel free to use ginger ale.
• Give it a stir and garnish with more pear and lime slices, if desired.

I love the hint of pear and the zing of the ginger beer. It’s ice cold and so refreshing! I think it’d be great with a pear cider as well. I just LOVE pear!

As always, we ask that you please enjoy responsibly.

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