This is pure heaven - well I think so anyway! It's sweet, melts in your mouth but is not chewy. This version is flavoured with chocolate and it makes a great gift. I always make some for my daughter's teachers at Christmas.
Recipe by: Susan
An incredibly easy way to round off a dinner party - but only if they aren't driving! I like to serve two small scoops in tiny dishes with shortbread, biscotti or amaretti. You can vary this any way you like - try Cointreau or Drambuie (my favourite), or add a few drops of real vanilla extract or some of the vanilla seeds.
Recipe by: SARAHEMM
I prefer to make a shortbread base rather than use digestive biscuits - it tastes a little richer. But the choice is yours. Either way, this is a great dessert for a crowd.
Recipe by: Samantha
An exciting array of easily accessible ingredients is mixed together into a delicious sauce for a barbecue party! Beef, chicken, pork - whatever you're barbecuing, this sauce will bring out great flavours.
Recipe by: GINA LYNNE
A must every Halloween - this recipe is great fun! A fake hand is frozen in a rubber glove and then presented in a bucket or glass punch bowl. Dress the hand up with a few Halloween gimmicks like spiders.
Recipe by: MOMMYGABS
I know it's alot of work but it's great for a kid's birthday party because it has multiple layers of jelly, each a different flavour and colour. Some are clear jelly layers and some are creamier because you add evaporated milk to them. You can make it in a big glass bowl or in individual tall glasses. Feel free to start and finish with whatever colour you think looks best!
Recipe by: janiebear925
Fun 'cake' for children!
Recipe by: Johnna
WONDERFUL!!! A wonderful punch made with white wine, mango and orange slices. Peach schnapps, cognac and ginger ale round out this summer party drink.
Recipe by: Shawna
A fun retro party drink.
Recipe by: Pamela D
I found a good sangria recipe and headed to the off license to purchase the alcohol. In the queue, ahead of me, was a man who said he has been a bartender for 20 years now, and that my recipe needed a few touch-ups if I wanted to make it like the Pros. So, here is what he professed to me, muchos thanks to the other submitters for their delicious versions.
Recipe by: PAULHAYWARD