Drinks for a Cold Winter Night

Candy Cane Hot Chocolate
1 quart Organic Whole Milk
1 quart Organic Low-Fat (1%) Milk
3/4 cup sugar
8 ounces Semi-Sweet Chocolate Chips
4 ounces red-and-white striped peppermint candies
1 cup Lucerne Heavy Whipping Cream
Peppermint schnapps or peppermint extract (optional; see notes)
8 candy canes, each at least 4 inches tall

Directions:
1. In a 5- to 6-quart heavy pan over medium heat, combine whole milk, low-fat milk, and 1/2 cup sugar. Whisk often, just until milk is steaming, about 10 minutes; do not boil. Reduce heat to low and add chocolate chips. Whisk constantly until chocolate is melted and mixture is smooth; keep warm.

2. While milk heats, place the 4 ounces of peppermint candies in a food processor and whirl just until coarsely crushed. (Or place candies in a heavy resealable plastic food bag and pound with a mallet or rolling pin until coarsely crushed.) Set aside.

3. Pour whipping cream into a medium mixing bowl. Beat on high speed with an electric mixer until soft peaks form. Gradually add remaining 1/4 cup sugar; beat until stiff peaks form. With a spatula, gently fold crushed peppermint candy into whipped cream.

4. To serve, divide hot chocolate among mugs. If desired, add peppermint schnapps or extract to each mug to taste. Top each with a dollop of whipped cream and garnish with a candy cane.

Note: You can tailor this to appeal even more to grown-up tastes: Add 1 to 2 tablespoons peppermint schnapps to each adult portion. For increased peppermint flavor for kids, add 1/8 to 1/4 teaspoon peppermint extract to each child's mug.


Peanut Buttercup Hot Chocolate
1 (1 ounce) envelope instant hot chocolate mix
2 teaspoons creamy peanut butter

Directions:
In a mug, prepare chocolate mix as directed on package. Stir in 1 or 2 teaspoons peanut butter.



Hot Spiced Cider
1/4 cup packed brown sugar
1/2 teaspoon whole allspice
1 teaspoon whole cloves
1 cinnamon stick
1/4 teaspoon salt
1 pinch ground nutmeg
1 large orange, quartered with peel
2 quarts apple cider

Directions:
Place filter in coffee basket, and fill with brown sugar, allspice, cloves, cinnamon stick, salt, nutmeg, and orange wedges. Pour apple cider into coffee pot where the water usually goes. Brew, and serve hot.



Hot Spiced Cranberry Cider
2 quarts apple cider
6 cups cranberry juice
1/4 cup packed brown sugar
4 cinnamon sticks
1 1/2 teaspoons whole cloves
1 lemon, thinly sliced

Directions:
In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon slices. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes. With a slotted spoon, remove cinnamon, cloves, and lemon slices. Serve hot.

Texas Caviar with Avocado

2 (15.5 ounce) cans black-eyed peas, drained and rinsed
2 tomatoes, chopped
1 medium sweet onion, chopped
1/2 cup chopped jalapeno peppers
8 fluid ounces Italian dressing
cayenne pepper to taste
2 avocados - peeled, pitted, and chopped

Directions:
In a large bowl, mix black-eyed peas, tomatoes, sweet onion, jalapeno peppers, Italian dressing, and cayenne pepper. Stir in the avocados just before serving.

Cinnamon Rolls

1 1/2 C. milk, heated
1/2 C. sugar
1/3 C. shortening
1 tsp. salt
1 egg
1 pkg. yeast
1/2 C. warm water
4 C. flour

Heat milk with sugar, shortening, and salt. Cool and add egg and yeast, dissolved in 1/2 cup warm water. Add flour to make a soft dough, but not sticky. Refrigerate over night. Take out of refrigerator. Let rise until double. Roll out and spread with soft butter or margarine, cinnamon, and brown sugar. Bake for 30 minutes in a 300 degree oven.

Apple Butter

5 1/2 pounds apples - peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Directions:
1. Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
2. Cover and cook on high 1 hour.
3. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
4. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.
5. Spoon the mixture into sterile containers, cover and refrigerate or freeze.

Creamy Raspberry Punch

2 (64 fluid ounce) bottles raspberry cream soda, chilled
1 (12 fluid ounce) can frozen concentrated raspberry juice
1/2 gallon vanilla ice cream

In large punch bowl combine both bottles of raspberry cream soda and raspberry juice concentrate. Stir until concentrate is dissolved. Carefully add ice cream. Stir briefly. Best served chilled.

Chicken Toscani Soup

1 small finely diced onion
1 boneless skinless chicken thigh cut in 1 inch THIN strips
1 tsp garlic
2 tablespoons EVOO
1/2 stick butter
1 tablespoon flour
2 cans fat free chicken broth
1 teaspoon dried parsley flakes
fresh ground pepper
ground sea salt (Also McCormick)
1-2 cups store bought gnocchi
2 cups fat free half and half
2 cups fresh spinach cut into thin strips
5 or 6 leaves of fresh basil, finely chopped
1 cup fresh grated parmesan cheese
1 cup fresh diced tomato, for garnish

1-In large stock pot place EVOO, add onion and chicken and sauté.
2-Once cooked through add garlic and stir through.
3-Add butter and flour, stirring until combined and lightly brown.
4-Stir in 2 cans of chicken broth, taking care to scrape the browned bottom of the pan to let in all that flavor.
5-Add gnocchi and parsley and let simmer for a few minutes to cook gnocchi through.
6-Add half and half, spinach, and fresh basil.
7-Add about 1 cup of fresh grated parmesan cheese at the very end before serving.

Puppy Chow For People

1/4 cup Butter
1 cup Chocolate Chips
3/4 cup Peanut Butter
8 cups Crispix Cereal
2 cups Powdered Sugar

In a medium sized pan, melt first three ingredients over a low to low-medium heat. Place cereal in a large bowl, and pour melted chocolate, butter, and peanut butter over cereal, and stir well. Once everything has been mixed together well, an the cereal is evenly coated pour powdered sugar in a brown grocery bag and add cereal and shake well to coat evenly.

Creamy Chicken and Noodles

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken and Mushroom Soup
1/2 cup milk
1/8 teaspoon ground black pepper
1/3 cup grated Parmesan cheese
2 cups cubed cooked chicken
3 cups medium egg noodles, cooked and drained

Directions:
Heat the soup, milk, black pepper, cheese, chicken and noodles in a 4-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.

Gingerbread Men

3 cups flour
2 teaspoons McCormick® Ginger, Ground
1 teaspoon McCormick® Cinnamon, Ground
1 teaspoon baking soda
1/4 teaspoon McCormick® Nutmeg, Ground
1/4 teaspoon salt
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon McCormick® Pure Vanilla Extract



Directions

1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

2. Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.

3. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.


Gingerbread Cookie Variations:
White Chocolate Kissed Gingerbread Cookies: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350 degrees F oven 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a white and milk chocolate swirled kiss-shaped candy into center of each cookie. Remove to wire racks; cool completely. Makes 5 dozen.

Caramel Pecan Gingerbread Thumbprints: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350 degrees F oven 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a pecan half into center of each cookie. Top each with 1/4 teaspoon of caramel topping. Remove to wire racks; cool completely. Drizzle cookies with 2 ounces semi-sweet baking chocolate, melted. Let stand until chocolate is set. Makes 5 dozen.

Almond Gingerbread Cookies: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Roll in 1 1/3 cups sliced almonds, pressing almonds into dough. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350 degrees F oven 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely. Makes 5 dozen.

Guacamole

6 ripe California avocados
1 cup canned tomatoes, drained and coarsely chopped, about 6 ounces
2 tablespoons bottled hot sauce like Pace Picante
2 tablespoons vegetable oil
1 tablespoon finely chopped onion
1 teaspoon salt
1 teaspoon fresh lemon juice
1/2 teaspoon minced garlic

Remove avocados from peels and dice into large 1/2 inch chunks, and place avocado pieces into a medium sized bowl. Add tomatoes, hot sauce, lemon juice, salt, onion, and minced garlic, and stir well. Gently mash the guacamole until about half of the avocodo pieces are smooth, and the other half are still chunky. Stir mixture together well, so that all of the ingredients are incorporated into the guacamole. Serve immediately.

Marbled Chocolate Cheesecake

4 cups plain nonfat yogurt
4 chocolate wafers, crushed
1 (8 oz.) pkg. reduced-fat cream cheese
2/3 cup sugar
1/4 cup skim milk
2 Tbsp. all-purpose flour
2 tsp. vanilla
3 egg whites
1 Tbsp. cocoa
1 tsp. chocolate extract

Directions:
1. Place a paper coffee filter in a small strainer and place over a bowl. Spoon yogurt into paper-lined strainer and place in refrigerator at least 12 hours, discarding liquid occasionally.

2. Heat oven to 300° F. Spay a 9 x 3-inch pan with nonstick cooking spray. Sprinkle chocolate wafer crumbs into bottom of pan.

3. Combine the drained yogurt and cream cheese together in a medium bowl and beat on medium using an electric mixer until blended. Add sugar, milk, flour, vanilla and egg whites and continue to beat until well mixed.

4. Place 1 cup of mixture into a separate small mixing bowl and beat in the cocoa and chocolate extract until well mixed. Carefully spread vanilla batter over chocolate crumbs.

5. Drop chocolate batter by spoonfuls onto vanilla batter. Swirl through batters with a metal spatula for marbled effect, being careful not to touch the bottom of the pan.

6. Bake 1 hour. Turn off oven and leave cheesecake in the oven for 30 minutes. Remove and cool for 15 minutes. Cover and refrigerate at least 3 hours.

Fudge

3 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/4 cup butter
1 cup chopped walnuts (optional)

Directions:
1. Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.

2. Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

Caramel Apple Cookie Bars

1¼ cups all-purpose flour
¾ cup brown sugar, divided into ¼ cup and ½ cup, firmly packed
½ cup (1 stick) butter or margarine
2 large eggs, beaten
1 tsp. vanilla extract
2 apples, cored and chopped
1 cup caramel candies, each cut into quarters
½ cup walnuts or pecans, chopped

Directions:
1. Heat oven to 350º F. Lightly grease a 9" square baking pan.

2. In a medium-sized bowl, combine 1 cup flour and ¼ cup brown sugar. Cut in butter until mixture resembles coarse crumbs. Transfer mixture to pan and press in an even layer in bottom of pan. Bake for 10 minutes.

3. In same mixing bowl, combine eggs, vanilla, ½ cup brown sugar, and remaining ¼ cup of flour; stir in apples, caramels, and nuts. Pour over bottom crust.

4. Bake 30 to 35 minutes or until golden. Cool slightly; cut into quarters lengthwise and crosswise to make 16 bars. Cool completely.

Raspberry Mousse Cheesecake

RASPBERRY MOUSSE
1 1/2 tsp. Gelatin
1 1/2 Tbsp. Cold water
1/2 C. Raspberry preserves
2 Tbsp. Sugar
1 C. Heavy whipping cream

FILLING
1 lb. Cream cheese – softened
1/2 C. Sugar
2 Eggs
1/2 tsp. Vanilla
1 9″ chocolate crumb crust – prepared


FILLING-Preheat oven to 325~. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes. Pour into prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature.

MOUSSE-Sprinkle gelatin over cold water, stir and let stand 1 minute. Micro on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional tablespoon of water.) Combine gelatin with preserves. Chill 10 minutes. CREAM-Whip cream until soft peaks form. Add 2 tablespoon sugar and continue whipping until stiff peaks form. Measure out 1-1/2 c of whipped cream for mousse and set aside. Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1 hour before serving. To serve, cut cheesecake into 6 servings and top each piece with a dollop of reserved whipped cream.

Blueberry Muffins

1 1/2 cups all-purpose flour
1 cup fresh blueberries
1 egg white
1 tablespoon vegetable oil
1/2 cup skim milk
2 tablespoons margarine, melted
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup white suga


Directions
1. Preheat oven to 400 degrees F (205 degrees C). Use vegetable oil spray to grease 12-cup muffin tin. Set aside.

2. Mix 1/4 cup of the flour with the blueberries. Set aside. Beat egg white and 1 tablespoon oil lightly in bowl. Stir in milk and melted margarine or oil.

3. In separate bowl, mix together flour, baking powder, salt, and sugar. Sift dry ingredient mixture over egg white mixture. Stir just long enough to moisten flour. The batter will look lumpy. DO NOT OVERMIX. Fold in blueberries. Fill each tin two-thirds full with batter. Bake in preheated oven 20-25 minutes or until golden brown.