Emeril’s Red Rooster

Emeril mades this slushy cocktail (original here) during one of the Food Network Thanksgiving shows I watched a few years ago. It was a bit complicated to arrange a place to freeze it, but we were glad that we figured it out. Everyone enjoyed it.


  • 1 1/2 quarts cranberry juice cocktail
  • 1 (6-ounce) can frozen orange juice concentrate, defrosted
  • 2 cups vodka


  1. Combine all of the ingredients in a large plastic container.
  2. Freeze for several hours. It will not freeze solid, but rather achieve the consistency of a slushy.
  3. Scoop into punch cups or wine glasses and serve.


  • We had freezer storage issues the last time we tried this, so a large plastic container was never going to fit. Instead we poured single-serving portions in ziploc freezer bags and shoved them into all the nooks and crannies in the freezer. They got slushy quicker, since they were smaller amounts, and serving was a breeze since all we had to do was slide the slushy out of the bag and into a glass.

Pumpkin Spiced Latte

From the SparkPeople website (original online), this converted recipe transforms a decadent coffee treat into an 98-calorie drink. I have some instant mix for pumpkin coffee, but the calorie savings may convince me to give this recipe a try!


  • 1 tbsp canned pumpkin
  • 1 tsp pumpkin all spice
  • 1 cup of non-fat milk
  • ½ cup strongly brewed coffee
  • 4 tsp Splenda (or to taste)


  1. In a medium sauce pan, mix the pumpkin and the milk.
  2. Heat until steaming, mixing constantly.
  3. In a blender combine pumpkin mix, coffee, about 1/2 pumpkin all spice. Blend on high in whip mode.
  4. Put Splenda in a cup and poor mixture on top of it.
  5. Dust the top with the rest of pumpkin all spice.