12oz. Pineapple Juice, 8oz. Polar Blast Hawaiian Punch, 6oz. Sprite, and 1-2 STiRiBLES packets.

Pour pineapple juice, Hawaiian Punch, Sprite, and STiRiBLES powder into a shaker. Mix well pour over ice, and garnish with orange slices, if desired.

Pour pineapple juice, Hawaiian Punch, Sprite, and STiRiBLES powder into a shaker. Mix well pour over ice, and garnish with orange slices, if desired.

Start by slicing up your deli cheese into cubes and place into a saucepan. Add in the diced jalapeno, and then pour in the evaporated milk. On low heat you will begin melting down the cheese, stirring often. It is important to heat low and slow or it will burn. Once the cheese dip is melted, you can cook it for a few extra minutes, and this will thicken the sauce up, if you want it thicker. Finally, add your 1-2 STiRiBLES packets and enjoy!

If you find you want the Queso Blanco dip thinner, you can add extra evaporated milk in. Just open a second can of milk and pour it in.

Start by pour the sour cream into a large bowl. Then, add in the Ranch powder. Next, add in the bacon bits and cheese to your preference. Finally, add 1-2 packets of STiRiBLES and mix together. You can enjoy instantly or put in the fridge for 2-3 hours to firm it up.

Combine sugars, water, and orange juice in a medium-sized saucepan over medium heat. Stir occasionally until sugars are dissolved, and bring to a boil. Add cranberries and return to a boil. Reduce heat to a simmer, add in (1-2) 25mg packs of STiRiBLES, and continue to cook, stirring occasionally for 10-15 minutes or until all or most berries have burst (careful, there is some splatter) and the mixture is slightly reduced. The longer you cook your cranberries the thicker your mixture will be, but it will also thicken up after standing. Transfer mixture to a bowl and allow it to cool for at least 20 minutes at room temperature. Cover and refrigerate at least 2 hours before serving.