Homemade Hot Chocolate Mix & Peppermint Stix

I found these cute jars in my closet and had to find something to use them for.  Christmas seemed like the perfect opportunity so I set out in search of the mystery item I would put in the jars.

After many nights on pinterest and sorting through my boards, I settled on homemade hot cocoa and peppermint stix for my neighbors / family friends. 

 

I got these adorable peppermint stix at CrackerBarrell last month (of course they were at the counter - where you can't resist but buy the junk just staring at you as you check out).

For those of you who don't know what CrackerBarrell is - you are missing out!!  It is a restaurant with home cooking, generally an older crowd and an amazing fun gift shop at the entrance to browse before and after you get your grub on!

I melted some white chocolate and dipped the end of the sticks.  While they were still wet, I added some sprinkles and let them set in the fridge on wax paper.

During my Christmas grocery shopping I found these adorable Mallow Bits by Kraft.  Since I knew I was making hot cocoa, I HAD to get these, because who doesn't like mini marshmallows?? 

See...it was a necessity!

To Make the Cocoa, I used a recipe I found at penniesonaplatter. 

It turned out so good and was amazingly creamy and rich.  Here is the recipe:

3 cups nonfat dry milk powder

2 cups powdered sugar

1 1/2 cups unsweetened cocoa powder

1 1/2 cups white chocolate chips

1/4 teaspoon salt

Mix all ingredients into a large bowl. Pour half of the mixture into the bowl of a food processor and process until the chocolate is finely ground. Transfer to an airtight container, then repeat with the remaining mix. Store in the airtight container for up to 3 months.

To make the hot cocoa drink, mix 1/3 cup of the cocoa mix with 1 cup hot milk.

Here is the finished gift!! 

 I tied the peppermint sticks in a cellophane bag to the jar with preparation directions on a tag. 

Flat Apple Pie

This pie is sinful and makes me want to get out my big girl pants.......too much information?....oh, sorry!

Yet another Pioneer Woman recipe that will make you want to slap ya mamma - Flat Apple Pie.  So easy to make and serve.   Even the little ones can get a handle on it. It may not be pretty - but looks don't matter when it comes to dessert!

Ingredients (Makes 2 flat apple pies)

• 5 Granny Smith apples, peeled and sliced
• 1/2 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• Juice of 1/2 lemon
• 1 recipe Perfect Pie Crust, recipe follows
• 6 tablespoons butter

Directions

Preheat the oven to 375 degrees F.

In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt and lemon juice. Set aside and see how long you can keep from sneaking a slice of apple.

With a rolling pin, begin rolling out the Perfect Pie Crusts into large circles. Roll the dough from the center outward. Be gentle and patient, it'll take a little time to get the dough completely rolled out.

If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes, no back-and-forth rolling.

Again with a spatula, loosen and lift the dough and carefully place the circles on large baking sheets.

Place half the apple mixture on one crust and the other half on the other crust. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic - the more rustic the better. Dot the tops of the pies with chunks of the butter.

Bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust appears to brown too quickly, cover the edges with aluminium foil for the remaining baking time.

Allow to cool slightly, then slice into wedges with a pizza cutter. Eat 'em on the go!

 

Perfect Pie Crust:

3 cups all-purpose flour, plus more for dusting

1 teaspoon salt

1 1/2 sticks cold butter

3/4 cup vegetable shortening

1 egg

5 tablespoons cold water

1 tablespoon distilled white vinegar

Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.

Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. Makes enough for 2 crust. 

Recipe from PW site on Food Network

New Years Black Eyed Pea Dip

Well, I don't know about everyone else but I really dislike black eyed peas. Like many people my mother always made me eat at least 1 every new years so I have maintained that tradition as an adult.....1 pea!! That is until I found this recipe. It makes something I dislike into something I really enjoy. I made it last night to rave reviews from everyone. The texture and taste that rivals a great homemade bean dip while the kick it gives leaves you wanting more. Enjoy!!

1 can black-eyed peas
1/4 cup finely chopped onion
1/4 cup sour cream
8 jalapeno slices, chopped
1 1/4 cup grated sharp cheddar cheese
6 tbsp salsa
1 tsp. Choula hot sauce
1 tsp. Garlic powder
1 tsp. parsley
Salt and pepper to taste

Preheat oven to 350 degrees. Drain black eyed peas and pour into bowl. Mash peas with fork leaving a few chunks. Add all other ingredients into mashed peas and stir well to combine and spread all the spices and sauce.

Spread mixture into pie dish and back for 30 minutes or until brown on top. Serve with Tortilla Chips.

Bubble Bread / Monkey Bread

I got this recipe from a co-worker who made it for a brunch potluck. I fell in love immediately with the sticky pecan exterior!! Apparently this wonderful mouth watering dish has several names but no matter what you call it, it is awesomeness!! Not only is it so delish but it is SUPER easy and a make ahead dish (which I truly appreciate when I have plenty of other things to make). You can make it the night before and throw it in the fridge then the next morning it is ready bake.....how easy!! Another plus is when you dump it out of the fluted pan it looks so pretty that it appears you spent quite some time on that delectable glazing!! Yep, this ones a keeper.

1 pkg of 24 frozen Parkerhouse rolls
1 c brown sugar, packed
1 small pkg cook & serve butterscotch pudding (NOT instant)
1 tsp. cinnamon
1/2 c. chopped pecans, divided
1 stick butter, melted

Grease and flour a bundt pan. Combine brown sugar, pudding mix and cinnamon in a small bowl. Set aside. Arrange 12 rolls in the bottom of the bundt pan. Sprinkle half of the sugar mixture on top of the rolls. Sprinkle half of the pecans on top of the sugar mixture. Arrange remaining rolls in pan and top with remaining sugar mixture and pecans. Pour butter evenly over rolls. Let sit overnight. DO NOT COVER. Next morning, bake at 350 for 30 minutes. Let sit in pan for 10 minutes and then turn out onto plate. Cut with a serrated knife.

Mint Chocolate Brownies

My husband LOVES anything with the combination of mint and chocolate. I gave him a stack of potential new recipes for the 2010 baking season and this is one that he picked out.

Of course they were delish............how can you go wrong with the combination and a brownie, YUM! I used the mint chocolate chips but next time I think I am going to try the Andees candy pieces since I like their flavoring a little better.


12 tbsp. unsalted butter
½ cup dark chocolate chips
1 tbsp. peppermint extract
3 large eggs
1 ¼ cups granulated sugar
1 tsp. vanilla extract
¾ unbleached flour
¼ tsp. salt
½ cup mint chips
½ cup green sugar sprinkles

Grease 9x9” pan with butter. Dust with flour and tap out excess. Preheat oven to 350°F.

Melt butter and chocolate chips in small saucepan over low heat, stirring frequently. Remove from the heat and cool before mixing in the peppermint extract.
Cream the eggs, sugar and vanilla together in a large bowl until smooth. Add the cooled chocolate mixture and mix until well blended.

Measure the flour and salt and then sift together directly into batter. Mix gently until well combined and no trace of the dry ingredients remains. Stir in the mint chips and mix well. Pour batter into prepared pan and top with sugar sprinkles. Bake for 25 minutes or until a toothpick inserted in the center comes out clean or with only crumbs, not batter, on it. Remove from the oven and let cool for 1 hour. Cut just before serving.

White Chocolate Chranberry Cookies

New addition to our 2010 Holiday baking. These turned out so yummy!! The sweetnes of the white chocolate with the bitterness of the cranberries makes this a great light cookie that isn't too rich.

White Chocolate and Cranberry Cookies

1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tablespoon brandy
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries

Preheat oven to 375 degrees F. Grease cookie sheets.

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonful’s onto prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

Oreo Balls

This is super yummy and very easy!! My oldest son wanted to make this for Christmas so I bought the stuff and let him go. He did such a great job and they were awesome. Ok, I get it...........they aren't hard but hey, I will take advantage anytime someone else wants to help out and make something (especially when that someone is 15!!) We will be making these again since they were such a big hit.

On another note, I changed the name of these. Ashton gave me the recipe with the name below and I just could not bring myself to type it out as a title so if you choose to go with the lovely tasty title below, be my guest!

Reindeer Poop
1 pkg. cream cheese
1 pkg. Oreos

Smash the Oreos in Ziploc bag till they are crumbs.
Mix cream cheese with Oreo crumbs in blender (Becomes very very thick so make sure to use a spoon or something to move it around in between cycles). Roll into balls and refrigerate for 30 minutes.

You can also dip these in chocolate and make a truffle type of dessert. I am sure that would be quite rich and yummy too!

Chicken Dressing (Slow Cooker)

1 Rotisserie Chicken with meat removed and shredded by hand (or 2 chicken breast)
1 (9x9 inch) pan cornbread, cooled and crumbled (apx. 2 blue boxes of Jiffy)
8 slices day-old bread, torn into small pieces
1/4 cup green onions, chopped
4 eggs, beaten
1 onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons dried sage
2 (14.5 ounce) cans chicken broth
2 (10.75 ounce) cans condensed cream of chicken soup
2 tablespoons margarine

Place chicken in a pot with water to cover, and bring to a boil over medium heat. Boil 20 minutes, or until cooked through. Cool, and cut into pieces. (if using rotisserie, then simple remove chicken from bone and skin and tear into small pieces)

In a slow cooker, stir together chicken, cornbread, bread, eggs, onion, salt, pepper, sage, chicken broth, and chicken soup. Stir until well blended. Dot with margarine.

Cover, and cook on Low for 3 to 4 hours. Remove lid, and fluff with fork. Let rest 15 minutes before serving.

(2008 Cookbook)

Turkey Pot Pie

Every year after Thanksgiving my lovely mother gives me a bag of left over white meat turkey pieces.  Why does she do this, you ask??.........................POT PIE of course.  This is a tradition in our family.  My boys all know that the week after Thanksgiving is pot pie time.  I am not completely sure why I don't make pot pie the rest of the year (since we do love it and it would make sense) but instead it is a special holiday treat for my family.    This always turns out amazing and makes 2 full pies so it is plenty to feed a group.





1 large yellow onion – chopped
1 tbsp. flour
1 can chicken broth
1 can cream of mushroom soup
1 bag frozen mixed vegetables
2 Pillsbury pie crusts  (or refer to Pie Crust Receip from scratch at the bottom of the Flat Apple Pie recipe)
1½ cup small cut pieces of meat

Preheat oven to 350°.

Pour all ingredients into pot (excluding pie crust and flour). Bring to a boil and then lower to a simmer. Add flour till mixture is thick.

Arrange pie crust in pie pan

Pour heated mixture into pie crust and seal second pie crust on top with pinched edges. Slit top to vent.

Place in over till crust is golden brown. Take out and serve hot.

(2008 Cookbook)

Gingerbread Pancakes

2 ½ cups all-purpose flour
1 T ground cinnamon
1 T ground nutmeg
1 t ground cloves
½ t fine salt
½ t baking powder
¼ t baking soda
3 large eggs
¼ cup light brown sugar
1 c buttermilk
½ c water
¼ c brewed coffee, cooled
2 ounces (4 T, ½ stick) butter, melted, plus more for the griddle.
Sift the flour, cinnamon, ginger, nutmeg, cloves, salt, baking powder, and baking soda into a large bowl.

Beat the eggs with the brown sugar in another bowl. Whisk in the buttermilk, water and coffee. Stir the wet ingredients into the dry just until combined. Stir in the 4 T melted butter.

Heat a griddle or heavy skillet over medium-high heat and butter lightly. Pour on the batter by 2 oz. ladlefuls. Cook until the little bubbles appear around the edges of the pancakes, and then flip. Cook on the second side until golden brown and cooked through in the middle.

Roasted Pumpkin Seeds

1 1/2 cups raw whole pumpkin seeds
1 tablespoon butter, melted
1 tablespoon salt
1 tablespoon olive oil

Boil seeds in salted water for 20 minutes. Lay on Cookie sheet overnight, to dry.

Toss seeds in a bowl with the melted butter, olive oil and salt. Spread the seeds in a single layer on a baking sheet and bake at 300° for about 30 minutes or until golden brown; stir occasionally.

(2008 Cookbook)