Chocolate Chip Cream Cheese Coffee Cake

Chocolate Chip Cream Cheese Coffee Cake

Ingredients:
1/4 lb butter (1 cube)
8 oz. cream cheese
1 1/4 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup milk
6 oz. semi-sweet chocolate chips
Topping:
1/4 cup sugar
1 tsp cinnamon
1/4 cup pecans

Directions:
Mix #1-5 in a large bowl, beat till creamy. Combine #6-8 in a separate bowl and blend slowly into large bowl. Stir in milk and chocolate chips with a large spoon. Grease bread pans and fill with batter, 1/2 to 3/4 full. Combine topping ingredients. Sprinkle over top of each loaf and bake at 350° for 50-55 minutes. Test by sticking a knife into the center of a loaf. If it comes out "clean", it's done!

It's A Girl and a Girl!

If you read my family blog you know we were anxiously awaiting the arrival of my twin nieces. The girls decided they just couldn't wait anymore and decided to make their grand entrace to the world yesterday morning.

To say that I am excited is an understatement. If you want to see my post about their arrival, click here.

Me? I'm headed back to the hospital as soon as I drop the boys off in carpool. Cooking just doesn't appeal compared to holding to sweet baby nieces. Take-out is just fine for right now!

Have a great Wednesday everyone!

Rudolph Cupcakes

Note: These cupcakes are perfect for class party treats. They are sure to be such a hit that you'll go down in history!

Rudolph Cupcakes

Ingredients

A baked and cooled cupcake (your favorite recipe)

Chocolate frosting

Round, red lollipops (Charms Blow Pops are our favorites)

M&M's candies

Black decorators' gel frosting

Pretzels

Red shoestring licorice (as in Twizzlers)

Directions:

To make one, first frost a cooled cupcake (baked from your favorite recipe) with chocolate frosting. Unwrap a round, red lollipop. Trim the stem slightly, and stick it into the center of the cupcake for Rudolph's very shiny nose. For eyes, set 2 M&M's candies in place, then dot them with black decorators' gel frosting. Carefully break large thin pretzels into antler shapes and insert them into the top of the cupcake. Finally, add a short piece of red shoestring licorice for a mouth.

Snowman Soup

Note: Well of course it is just hot chocolate, but the kids love it when I bag it up and give it to them as treats at school before the holidays!

Snowman Soup Recipe

Ingredients:

3 cups powdered sugar
1 cup nonfat dry milk
2 cups instant NesQuik
1 large (6 oz.) box instant chocolate pudding
3/4 cup non dairy creamer

Directions:

Mix all ingredients in a large bowl and store in air tight containers. To enjoy, add 3 T to a cup of boiling hot water. (Use more or less mix depending upon size of mug and your taste buds).

Mock Eggnog

Note: Eggnog is such a traditional drink at Christmas time. Since I do not drink it is not something I have traditionally served at our home, but when I ran across this recipe we decided to give it a try. Yummy!

Mock Eggnog

Ingredients:
2 quarts Cold Milk
1 package (3.4 oz size) Instant French Vanilla or Vanilla Pudding Mix
1/4 cup Sugar
1 teaspoon Nutmeg -- Ground
1 teaspoon vanilla extract
1 cup Heavy Whipping Cream
Additional Nutmeg, Optional

Directions:
In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Beat in the sugar, nutmeg, and vanilla. In another mixing bowl, beat cream until thickened, about 3 minutes. Stir into pudding mixture. Refrigerate until serving. Sprinkle with additional nutmeg if desired.

Find more delicious recipes to add to your holiday menu at Lisa's Tempt My Tummy meme! Be sure and bring a recipe with you to share.

Bacon and Egg Bundles

Note: My boys enjoy cooking with me and during the holidays we enjoy spending time in the kitchen. Breakfast is one of our favorite meals to cook together. This recipe is easy and combines two of their favorite foods.

Bacon and Egg Bundles

Ingredients:
1 teaspoon butter or margarine
12 to 18 bacon strips
6 eggs
orange slices

Directions:
Lightly grease six muffin cups with the butter. In a large skillet, cook the bacon over medium heat until cooked but not crisp. Drain on paper towels. Cut six bacon strips in half width-wise; line the bottom of each muffin cup with two bacon pieces. Line the sides of each muffin cup with one or two bacon strips. Break an egg into each cup. Bake, uncovered, at 325°F for 12-18 minutes or until whites are completely set and yolks begin to thicken but are not firm. Transfer to a serving plate; surround with orange slices.

Cheerios Christmas Trees

Note: Every year the boys and I make gingerbread houses. Wouldn't these look cute outside our houses?

Cheerios Christmas Trees

Ingredients:

6 cups Honey Nut Cheerios® cereal
6 tablespoons butter or margarine
4 1/2 cups miniature marshmallows
Green food color
Red cinnamon candies or sliced gumdrops

Directions:

Line a cookie sheet with waxed paper. Pour the cereal into a 4-quart bowl. Set the bowl aside.
Place the butter and marshmallows in a 3-quart saucepan. Heat over low heat, stirring constantly, until the mixture is smooth. Remove the saucepan from the heat.
Stir in the food color until the mixture is evenly colored. Pour the marshmallow mixture over the cereal and stir until the cereal is evenly coated. Lightly spray your hands with cooking spray. For each tree, shape about 1/4 cup of the cereal mixture into a Christmas tree shape on the cookie sheet. Press the candies into the trees to decorate. Refrigerate until firm, about 1 hour. Store the trees in a loosely covered container.

Source: Betty Crocker