• 1 gallon dry red wine
  • 1/2 cup white sugar
  • 1 (46 fluid ounce) can pineapple juice
  • 1 (8 ounce) can pineapple chunks
  • 1 orange, sliced into rounds
  • 1 lime, sliced into rounds

In a large punch bowl combine red wine, sugar and pineapple juice. Mix in the pineapple chunks, orange slices and lime slices. Serve chilled.

Recipe courtesy of, submitted by Robin.

Photo Credit: © iStock/Leonid Nishko Very Best Blueberry Cobbler
By Friendly Food


  • 2 1/2 cups fresh or frozen blueberries
  • 1 teaspoon vanilla extract
  • 1/2 lemon, juiced
  • 1/2 cup white sugar, or to taste
  • 1/2 teaspoon all-purpose flour
  • 1 tablespoon butter, melted
  • 1 3/4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 6 tablespoons white sugar
  • 5 tablespoons butter
  • 1 cup milk
  • 2 teaspoons sugar
  • 1 pinch ground cinnamon

1. Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
2. In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk.
3. Cover, and let batter rest for 10 minutes.
4. Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
5. Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.