12oz. Pineapple Juice

8oz. Polar Blast Hawaiian Punch

6oz. Sprite

Desired amount of STiRiBLES

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

2oz. cranberry juice

1oz. lime juice

Desired amount of STiRiBLES

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

3 oz. chocolate syrup

3 oz. soda water

2 oz. heavy cream, chilled

2 tsp. confectioners’ sugar

5 Oreo cookies, divided

Desired amount of STiRiBLES

In a cocktail shaker, combine espresso, desired amount of STiRiBLES packets, syrup, and soda water. Fill the shaker with ice and vigorously shake until the outside of shaker is very frosty, about 20 seconds. Divide between 2 coupe or martini glasses. In a medium bowl, whisk cream and confectioners’ sugar until soft peaks just barely form. Spoon whipped cream over mocktail; smooth top with a spoon. Crush 3 Oreos with your fingertips or place in a zip-top bag and crush with the bottom of a glass or rolling pin. Sprinkle crushed Oreos over half of whipped cream. Gently open enough of remaining 2 Oreos to attach to side of each glass.

2 oz. ginger beer

3 oz. soda water

1/2 oz. fresh lemon juice

Sliced blood orange, sliced ginger, and fresh mint, for serving

Desired amount of STiRiBLES

Fill a rocks glass with ice. Mix in your desired amount of STiRiBLES to the blood orange juice. Then, add the blood orange STiRi juice, ginger beer, and lemon juice to the glass with ice and gently stir to combine. Garnish with sliced blood orange, ginger, and mint.

1 (10-oz.) bag frozen pineapple chunks  

4 large scoops of ice cream (about 1 cup)

1 cup  coconut milk 

1/2 cup pineapple juice 

Pineapple wedge, for serving 

Maraschino cherry, for serving

Desired amount of STiRiBLES

In a blender, blend the frozen pineapple, ice cream, coconut milk, pineapple juice, and the desired amount of STiRiBLES. Divide between glasses and garnish with a pineapple wedge and a maraschino cherry.

1/2lb. Pepper Jack deli sliced cheese

1 small jalapeno (diced)

1 can of evaporated milk (12 fl. oz.)

Desired amount of STiRiBLES

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.

(1) small bag of bacon bits

(1) 1oz. Ranch seasoning

shredded Colby jack cheese (or any cheese) to your liking

Desired amount of STiRiBLES

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.