Jamba Juice Caribbean Passion Smoothie Copycat

Ingredients

• 2 cups natural orange juice
• 1 cup fresh or frozen strawberries
• 1 frozen banana
• 2 cups frozen peaches

Instructions

1. In a Vitamix blender, add ingredients in order listed. Blend on high until smooth and slushy.

5-INGREDIENT SPANISH SANGRIA

Ingredients

• 1 750 ml bottle red Spanish wine
• 1 cup fresh orange juice
• 1/2 pineapple, chopped
• 1 orange, sliced into thin rounds and then halved
• 1/2 pear, cubed

Instructions

1. Slice fruit and drop into a large pitcher.
2. Add orange juice, then wine and stir.
3. Refrigerate until serving - 4-6 hours would be ideal so the flavors can mingle. Drink within 1-2 days.

Fresh Pineapple Margarita

Ingredients

• 1 fresh pineapple, cored and cut into chunks
• 1 c tequila
• 1 c water
• 1 c orange juice
• 2 limes, juiced
• ice cubes

Instructions

1. Place all ingredients in a blender and blend until smooth.
2. Pour into a pitcher.
3. Serve in glasses rimmed with salt and filled with ice cubes.

Frozen Cranberry-Orange Mimosa

Ingredients

• 1 bottle Prosecco sparkling wine, well chilled
• 1 cup cranberry juice
• 1 cup orange juice

Instructions

1. Pour cranberry juice into ice cube trays. Freeze.
2. Pour orange juice into ice cube trays. Freeze.
3. When ready to serve, place juice ice cubes in a blender and pulse until slushie consistency. You can blend both juices together or separately. For a layered look in a glass, I blended them separately.
4. Spoon the juice slush into serving glasses.
5. Top with prosecco, filling the glass to the top.

BOURBON CIDER SOURS

INGREDIENTS

• 3 ounces of bourbon
• 1 cup apple cider
• ½ cup orange juice
• ¼ cup sugar
• Crushed or cubed ice
• 1 gala or honeycrisp apple, sliced for garnish

INSTRUCTIONS

1. Mix the bourbon, apple cider, orangw juice, and sugar together.
2. Place the ice in the serving cups and pour the liquid over the ice.
3. Garnish with apple slices and say a big "cheers!" before drinking.

Crock Pot Apple Pudding Cake

Ingredients

• 2 cups all purpose flour
• 2/3 cup plus 1/4 cup sugar, divided
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup butter ,cold
• 1 cup milk
• 4 apples, peeled and diced
• 1 1/2 cups orange juice
• 1/2 cup honey
• 2 Tablespoons butter, melted
• 1 Teaspoon cinnamon

Instructions

1. Combine the flour,2/3 cup sugar, baking powder and salt in a large bowl. Cut the butter into the mixture until you have coarse crumbs.
2. Stir the milk into the crumbs just until moistened.
3. Grease the bottom and sides of a 4 or 5 qt crock pot. Spoon the batter into the bottom of the crock pot and spread out evenly. Place the diced apples over the batter evenly.
4. In a medium size bowl, whisk together the orange juice, honey,melted butter , remaining sugar and cinnamon. Pour over the apples.
5. Place a clean kitchen towel over the opening of the crock pot, place the lid on. This keeps condensation from the lid from going into the crock pot. Set the crock pot on high and cook 2 to 3 hours until apples are tender.

Pomegranate and Orange Sangria

Ingredients

• 750 ml of red wine, like a Cabernet Sauvignon
• 237 ml brandy
• 237 ml pomegranate juice
• 237 ml freshly squeezed orange juice
• 1 orange, thinly sliced
• 1 pomegranate, arils removed
• 1 cup fresh cranberries
• 1 cinnamon stick

Instructions

1. In a large pitcher, stir together the wine, brandy, pomegranate juice, and orange juice. Add orange slices, pomegranate arils, cranberries and cinnamon stick. Chill in the fridge for 2 hours.
2. Serve with ice cubes.

Grilled Triple Citrus Salmon

INGREDIENTS

• 4 pieces of salmon
• ½ cup orange juice
• ¼ cup lemon juice
• ¼ cup lime juice
• ¼ cup orange marmalade
• 2 garlic cloves, minced
• 3 Tablespoons Soy Sauce
• ¼ cup brown sugar
• 1 Tablespoon Cornstarch
• 1 Tablespoon Water

INSTRUCTIONS

1. In a medium saucepan whisk together orange juice, lemon juice, lime juice, orange marmalade, garlic, and soy sauce.
2. In a small bowl, whisk together cornstarch and water. Slowly stir into the marinade and bring to a boil over medium high heat until the mixture starts to thicken. Remove from heat.
3. Lay salmon skin side down on cedar planks and season with salt and pepper. 
4. Brush half of the marinade onto the tops of the salmon and grill over medium high heat for 12-15 minutes.
5. Transfer the salmon to plates and brush with reserved salmon on top.

SKINNY TACO SALAD

INGREDIENTS

SKINNY TACO SALAD INGREDIENTS

• 1 head Romaine lettuce, washed and roughly chopped
• 1 avocado, peeled, pitted and diced
• 2 cups cherry or grape tomatoes, halved
• 2 cups fresh cilantro leaves, loosely packed
• 1 cup shredded sharp cheddar cheese
• 1 cup tortilla strips
• 1 can black beans, rinsed and drained
• 1 can whole kernel corn, drained
• 1 can black olives, drained
• half of a small red onion, halved and thinly sliced
• skinny cilantro lime dressing

SKINNY CILANTRO LIME DRESSING INGREDIENTS

• 1 cup fresh cilantro, loosely packed
• 1/4 cup orange juice
• 3 Tbsp. lime juice
• 1 Tbsp. honey
• 1/4 tsp. ground cumin
• 1/8 tsp. salt
• 1/8 tsp. freshly-ground black pepper
• 2 Tbsp. olive oil

DIRECTIONS

THE SALAD

1. Toss all salad ingredients together until combined, or serve "rainbow-style" lined up on top of the lettuce. Drizzle and toss with honey lime vinaigrette and serve.

THE DRESSING

1. Add cilantro, orange juice, lime juice, honey, cumin, salt and pepper to a food processor or blender and pulse until combined. Gradually stream in the olive oil while pulsing until combined.