Frozen Hot Chocolate

Note: Yes.... I said frozen. I had my doubts when I first tried it, but oh my goodness. Such a delicious and different treat. Bake up a hot batch of cookies and enjoy this yummy goodness with them.

Frozen Hot Chocolate

Ingredients
1 king size Hershey's chocolate bar (7 oz.)
3 tsp hot chocolate powder
1 1/2 T. sugar
1 1/2 cup milk
3 cups of ice
whipped cream

Directions
Melt 6 ounces of the chocolate on a double broiler. Add sugar and hot chocolate powder and stir until smooth. Add 1/2 cup of milk and stir. Pour that mixture into your blender with the rest of the milk and blend with 3 cups of ice.

Pour into serving cups. Top with whipped cream and top with the rest of the chocolate bar shaved on top.

Yummy! Delicious with hot, fresh from the oven cookies!

Easy Turtle Candy

Note:     I have to have candy at what time tonight for what?     Good grief.   Don't you hate it when stuff pops up on the calendar that you forgot to write down.    I do.    I hate to be unprepared.      That is why I love quick and easy recipes like this one for easy turtle candy.       Even if I get caught off guard I can have something yummy to take to a forgotten party.

Easy Turtle Candy

Ingredients
small pretzels
Rolos
pecans

Directions
Place the pretzels on a cookie sheet with one rolo on top of each.    Place in the oven and bake for 350 degrees for no more than 2 minutes.      Remove from oven and top with a pecan.     Press down just a little so that the Rolo sets into the pretzel.   

Quick, easy, delicious!!

Peppermint Fudge

Note: This is a very unique flavor for fudge, but is very tasty if you cut it into little squares. It is nice to keep for friends stopping by and serving with coffee.

Peppermint Fudge

Ingredients
2 cups (12 oz. pkg.) milk chocolate chips
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
Dash salt
1/2 teaspoon peppermint extract
1/4 cup crushed hard peppermint candy

Directions
Line 8- or 9-inch square pan with wax paper. Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat; stir in peppermint extract. Spread evenly into prepared pan. Sprinkle with peppermint candy. Chill 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares.

Buffalo Chicken Dip

Note: Always looking for new appetizers and considering my boys' love of buffalo chicken, this is bound to be a hit!

Buffalo Chicken Dip

Ingredients

2 – 12oz cans Chicken Drained

2 – Bars Cream Cheese

¾ cups Tabasco

¾ cups Ranch Dressing

1 ¾ to 2 cups of Shredded Cheese

Directions
Mix drained chicken, Ranch dressing, and Tabasco in to a skillet. Add cream cheese. Add shredded cheese. Place in a crock pot to simmer for as long as you want. Dip with Ritz’s crackers, celery, or Frito chips.

Christmas Coffee Eggnog

Note: I just tried this recipe recently and it has a very rich toffee coffee flavor mixed with the eggnog. It is definitely going to be a new tradition in our Christmas holidays! Warm drinks are so much more appealing to me during the holidays than cold ones.

Christmas Coffee Eggnog

Ingredients

2 eggs, separated
1/3 cups sugar
1/3 cup instant coffee
Dash salt 1 tablespoon vanilla extract
2 cups milk, chilled
1 cup heavy cream, whipped
1 cup shaved unsweetened chocolate

Directions

In a small bowl using an electric mixer, beat at high speed, beat egg whites until soft peak forms. In large bowl, beat egg yolks until lemon colored. Gradually beat in coffee, salt, vanilla, milk, and 3/4 cut water. Stir in egg-white mixture and whipped cream; mix well. Serve well chilled, with chocolate sprinkled over each serving.

Note: I do warm this drink over a double boiler, because I don't like cold drinks, but most people prefer this drink chilled.



Let's go to Lisa and Lana's blog and find even more delicious holiday recipes here:

Tempt My Tummy Tuesday

Cheese Muffins

Note: These are really good with soups or spaghetti. I typically leave out the chives because I am just not a fan of those.

Cheese Muffins

Ingredients

2 cups of Bisquick Mix

2 cups of whole Milk

2 cups of shredded yellow Cheese

1 cup of Hidden Valley Ranch Dressing

1 2.5 oz package of real Bacon Bits

2 tablespoons of onion flakes

2 tablespoons of dried chives

2 tablespoons of sugar

Directions

Mix all together and place in a greased muffin pan. Bake 350 degree for 20 minutes or until lightly brown.

Shoney's Strawberry Pie

Note: Growing up we loved going to Shoney's Big Boy. (It used to be called that when I was growing up.) I remember seeing this guy standing in front of our Shoney's. My favorites at Shoney's were the hot fudge cake, the strawberry pie and the breakfast bar. Someone gave me the recipe for the pie a long time ago and I stuck it in a book (I have the worst habit of sticking things in books.) so when I found it I decided I better post it.

Shoney’s Strawberry Pie

Ingredients

5 tablespoons cornstarch

1 ½ cup sugar

1 – 12 oz can of 7up or Sprite

1 teaspoon red food coloring

1 baked pie shell 9 inch

1 12oz container of fresh strawberries (remove the greenery and slice)

Directions

Place the washed and sliced strawberries in the cooked pie shell. Mix the cornstarch, sugar, and add the 7up with the red food coloring. Cook over medium heat until becomes thick. Cool at least 1 to 2 hours before pouring over the strawberries in the cooked pie shell. Place in the refrigerator for at least 2 hours or overnight to complete the setting of the pie. Cut and serve with the topping of your choice.