Have a Berry Merry Cosmo – Blend the naughtiness of tart with the niceness of sweet for the ultimate pink drink – Cosmopolitans. With pomegranate, blueberry and cranberry juice, it’s a sassy, classic way to cheer the holiday season.

Ingredients

• 1 bottle 100% Natural Lipton Iced Tea with Pomegranate Blueberry
• 3 tablespoons 100% cranberry juice
• 3 tablespoons orange juice
• 1 tablespoon lime juice

Preparation

1. Combine all ingredients in a shaker filled with ice. Shake well and pour into chilled martini glasses.

Serves
3 servings

Notes, Tips & Suggestions
Tip: For an adult version, use 2 tablespoons vodka and 2 tablespoons orange liqueur instead of orange juice.

Preparation Time:
5 minutes

SOURCE:
Lipton

(Family Features) This busy holiday season, entertaining may be at the top of your to-do list, but costs can stack up quickly, especially when it comes to wine. Believe it or not, you can find award-winning wines at low prices – allowing you to spread holiday cheer without breaking the bank. 

“I know what a struggle it is to balance kids, work, family and the holidays – especially while staying on a budget,” said Amy Clark, founder of MomAdvice.com and value shopping expert. “This year, don’t skip throwing a holiday party. Instead, wow your guests with wines from ALDI. These wallet-friendly wines won’t put a cramp in your holiday style or your budget.”

Clark shares some of her favorite award-winning wines from ALDI that will make the perfect accompaniments to each of your holiday courses:

• Sovinello Private Collection, Pinot Noir (Italy) - Consists of cherry and strawberry flavors with a hint of chocolate. The unique flavor combined with juicy plum works well with pork, turkey, grilled salmon and firm cheeses.
• Landshut Riesling (Germany) - Aromas of mild lemon butter cream, pistachio nougat and peach jam. Tangy orange zest with a slight mineral finish. This versatile wine compliments a variety of foods, including ham or chicken, and, of course, German-style dishes.
• Walker Napa Valley Red Wine (California) - Flavors of dark cherry, blackberry, raspberry, black pepper and vanilla enhance this blend of Merlot, Syrah and Cabernet Sauvignon, providing the perfect companion for pasta dishes.
• Chaza Moscato (South Africa) - Light body with a sweet taste thanks to its pear, apricot and sweet peach flavors. Its crisp, refreshing finish balances well with spicy dishes, salads and desserts, or just enjoy it on its own.
• Gonfalone Chianti (Italy) - Brilliant ruby color, distinctive bouquet and dry, yet rounded flavor.  Compliments roast meats and ripe cheeses.
• Landshut Sweet Red (Germany) - Aromas of spiced cherries and strawberry compote with a fruity, sweet medium body and a light tangy watermelon finish. Pairs especially well with rich desserts.

In October, six wines received medals from the Beverage Testing Institute in the 2011 World Value Wine Competition.  Most are priced at $4.99 or less, making it easy to serve high-quality wines for low prices.

If you want to serve your guests an elegant yet affordable appetizer, try this recipe from ALDI for Baked Brie with Cranberry Sauce, and serve it with one of the ALDI award-winning wines. 

For more information about ALDI, visit www.aldi.us.

Baked Brie with Cranberry Sauce

Ingredients

• 1 wheel edenVale Brie Cheese
• 1/2 cup Southern Grove Dried Cranberries
• 1 cup Burlwood Cellars Chardonnay
• 1/2 cup Berryhill Blackberry Fruit Spread

Preparation

1. Preheat oven to 350°F.
2. Place unwrapped brie on a foil-lined baking sheet. Heat for 12 to 15 minutes or until brie is warmed through and soft to the touch.
3. Meanwhile, bring dried cranberries and wine to a boil in a small saucepan. Add fruit spread, reduce heat to medium high and simmer 10 to 15 minutes, stirring often. Sauce is ready when liquid has thickened and coats the back of a spoon.
4. To serve, pour over warm brie. Can be eaten alone or spread on crackers.

Serves
Serves 10

Notes, Tips & Suggestions
Recipe courtesy of Chef Kates, ALDI Test Kitchen

SOURCE:
ALDI

2011 Holiday Recipe Guide

3 oz pkg cherry gelatin
3 oz pkg  orange gelatin
1 C boiling water
16 oz can  whole berry cranberry sauce
1½ tsp lemon rind
1 T lemon juice
8 oz can crushed pineapple, undrained
¼ C powdered sugar
1 C sour cream
3 oz pkg  raspberry gelatin
1½ tsp unflavored gelatin
¾ C boiling water
1 C cold water
16 oz can jellied cranberry sauce
 In a large bowl, combine cherry and orange gelatins.  Add 1 Cup boiling water and stir until gelatin dissolves.  Break up whole berry cranberry sauce with a fork or whisk, fold sauce into gelatin, adding lemon rind, lemon juice and crushed pineapple.  Combine thoroughly and pour into a 9×13 inch pan – spray with baking spray to ease serving.  Cover and refrigerate until firm. Meanwhile, make the second layer.  Stir powdered sugar into sour cream and spread over the gelatin mixture when the first layer is set. Cover and refrigerate 30 minutes.
To prepare the third layer, combine raspberry and unflavored gelatins and add 3/4 Cup boiling water, stirring until the gelatins are dissolved.  Stir in 1 Cup cold water and chill until slightly thickened. In another bowl, beat jellied cranberry sauce until smooth, then add the slightly thickened gelatin.  Beat with a whisk until the mixture is very smooth and pour over the sour cream layer.  Cover and refrigerate for at least six hours. To serve cut into squares and place each on a bed of lettuce.  Serves 12.

2 lbs hamburger browned with onion
2 lbs Velveeta® cheese, cut up
2 cans chilis (without beans)
2 cans stewed tomatoes
2 can Mexican tomatoes
Brown hamburger, mix all ingredients in crockpot, and cook on high. Serve over Frito’s in a bowl.

2011 Holiday Recipe Guide

2 chicken boullion cubes
3 C water
3 C chopped broccoli
¼ C shredded carrots
1 small onion
1 tsp salt
½ C flour
1½ C Velvetta® cheese
Dissolve boullion cubes in boiling water in soup kettle. Add broccoli, carrots, onion and salt. Cook until broccoli is tender. Reduce heat to low. Add flour to milk to make smooth mixture. Stir into soup mixture along with cheese and heat until cheese is melted and soup is thickened. Stir often to keep from scorching.

2011 Holiday Recipe Guide

2 C sour cream
1½  C cheddar cheese, chopped
8 oz cream cheese
1 tsp liquid smoke
2 tsp minced onion
½ tsp garlic salt
1 sm jar or pkg bacon bits
2 T horseradish
Mix together and top with chopped pimento and dried parsley.

2011 Holiday Recipe Guide

2 -3 oz pkgs cherry gelatin            
1 tsp unflavored gelatin
2 C boiling water
6 oz can cranberry sauce
7 oz  can crushed pineapple
¼ C chopped celery
Topping:  whipped cream, creamed cheese or mayonnaise
Dissolve cherry and unflavored gelatins completely in boiling water. Let cool slightly, then stir in cranberry sauce, drained pineapple and celery. Pour into glass serving bowl and chill until firm. At serving time, dip mold briefly in a pan of hot water to loosen and unmold onto chilled plate. Top with favorite topping.
Optional:  raspberry gelatin may be substituted

2011 Holiday Recipe Guide

5 oz can shrimp
1 C sour cream
¼ C bourbon
1 tsp coarsely cut parsley
½ tsp paprika
1 tsp coarsely chopped dill
¾ tsp salt
½ tsp ground pepper
1 T cut chives
Put all ingredients except chives, in blender and blend until smooth. Remove and stir in chives. Chill. Serve with raw vegetables or seafood.

2011 Holiday Recipe Guide

 Parboil the cauliflower to the point that it is cooked but not mushy.  Place it whole on a plate.  Heat rosemary sprigs and small slices of garlic — according to taste,  in olive oil until the herbs are cooked but still firm.  Add salt and pepper as desired, and drizzle this mixture over the cauliflower.  Serve cold.

2011 Holiday Recipe Guide

3 oz pkg lime gelatin
Make this per package instructions, except use less water than what’s called for. Put in bottom of 9×13 pan and let it set-up.
3 oz pkg lemon gelatin
Small can crushed pineapple, drained
Take lemon gelatin, pineapple juice and enough water to equal 2 cups of liquid and bring to boil. Pour over 3 cups of mini marshmallows and let cool. Mix 4 oz pkg cream cheese and
½ cup Miracle Whip®. Stir into lemon gelatin mixture and then add 2 cups of whipped cream and drained pineapple. Pour over the green layer; let chill and set-up.3 oz pkg strawberry Jello®  made with a little less water than it calls for. Pour over lemon mixture.