The Thirsty Diva ™

  This is perfect for Thanksgiving, fall or anytime. I used pure maple syrup for this recipe. 4 - 6 oz. bourbon 2 - 3 c. cider 2 T.  each: brown sugar, pure maple syrup pinch cinnamon  Ice Drizzle some maple syrup & brown sugar on 2 clean plates. For each cocktail: Place a glass upside down in the syrup, the brown sugar to coat glasses.  Place glass in freezer to chill for a few minutes. In a cocktail shaker combine ice, brown sugar, cinnamon, syrup and bourbon.  Add some of the cider, put lid on shaker and shake for a few seconds.  Remove glass from freezer, remove lid from shaker and strain cocktail in glass.  Serves 4.

This is great for using leftover Halloween candy or anytime.  I’ve used mini candy bars for this, but you can use your favorite candy bar too. If using a full size candy bar, make sure to break it apart before putting it in the blender. 1 - 1  1/2 c skim or low fat milk 6 - 8 mini candy bars 1  - 2 c ice cream Combine: milk, candy bars,  ice cream into blender.  Blend  well for 20 sec. Serves 4