Hot Chocolate on a Stick

How To Make Hot Chocolate Pods

http://www.bigredkitchen.com/2009/10/how-to-make-hot-chocolate-pods.html

Homemade Ibarra-Like Pods- Adapted from Baker's Catalogue
1- 14 ounce can sweetened condensed milk
1/2 cup heavy cream
18 ounce semi-sweet chocolate
4 ounces un-sweetened baker's chocolate
1/4+1/8 tsp. cinnamon oil, not extract
red sugar and cinnamon hearts for decoration, optional

In a medium size saucepan, over medium heat, stir and heat cream and milk until just starting to bubble. Remove from heat and pour over both chocolates that are in a large bowl. Let sit 30 seconds then stir until smooth and all the chocolate is melted. Stir in the cinnamon oil. Divide evenly among 9 standard-sized paper cupcake liners. Sprinkle with red sugar and top with a cinnamon heart. Store pods in a sealed container in the refrigerator or freezer.

Making the drink, heat 4 cups of milk to a scald and add one pod. Whisk gently until pod is melted through and drink is hot. If desired add a pinch of cayenne pepper to each mug, stir and enjoy. Serves 4.

For Traditional Hot Chocolate: do not add the cinnamon oil but add 1 tablespoon vanilla extract instead. Top each pod with mini marshmallows. Store and make as above. Top each drink with more marshmallows if desired.

Easy German Chocolate Cake

Easy German Chocolate Cake

1. Preheat oven to 350 degrees

2. Sprinkle on the bottom of a greased 9x13" pan:

• 1 cup chopped nuts
• 1 cup shredded coconut

3. Mix a German Chocolate Cake Mix according to package directions. Pour it over the nuts and coconut in cake pan.

4. Cream:

• 1 (8 oz) package cream cheese, softened
• 1/2 cup butter, (1 stick) softened
• 2 cups powdered sugar

5. Spoon creamed mixture on top of cake mix in globs, making sure not to touch the sides of the pan.

6. Sprinkle with 1 cup of chocolate chips.

7. Bake at 350 degrees for 34 minutes. It will crack on top and appear not done. Cool on a cooling rack in pan.

http://www.singingwithbirds.com/2010/05/its-99-on-richter-scale.html

(When I made it, I flipped it over into another pan.  I thought it looked ugly with the "bottom" up.  It is a crowd pleaser and I love that it "frosts" itself.  et)

White Chocolate and Peppermint Popcorn

24 cups of popped corn
3-4 cups of white chocolate wafers
5-6 crushed candy canes

Melt the white chocolate in a double boiler.  Pour over popcorn and stir.  Quickly add crushed candy canes.
(I mix in a large turkey roaster and 1 cup of unpopped corn is enough to make 24 cups of popped corn.)

This recipe is from Joanne Heggie and is addictive! 

Celebration Cookies

This recipe for sugar cookies came from the New Era many years ago!  Probably around the mid 1980's.  It's the only one I have used since then.
1 cup butter
2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
1/2 tsp baking soda
4 tsp baking powder
4 1/2 cups flour
1/2 tsp salt

Cream butter and sugar.  Add eggs and beat well.  Add sour cream and vanilla.  sift dry ingredients and add to creamed mixture.  Chill.  Roll out to 1/2" thick.  Cut into desired shapes.  Place on greased cookie sheets and bake at 350 for 14-17 minutes or until lightly brown. 

Linda's Caramels

1 cup white sugar
1 cup brown sugar
1 cup corn syrup
1 cup butter
1 can Eagle Brand milk
pinch of salt

In a heavy pan, mix all ingredients and stir constantly with a wooden spoon.  cook to 1 or 2 notches beyond softball stage.  Pour in a greased 9x13 pan.  Cool and cut into squares.  (Don't use a pizza cutter!  The ER costs about $700!)

Linda Tollestrup's recipe

Toblerone Fudge

1 cup sugar
1 cup butter
1 can evaporated milk 
1 750 gram Toblerone bar, broken into pieces

Mix sugar, butter and milk in a large saucepan.  Bring to a full rolling boil on medium heat, stirring constantly.  Boil 5 min, stirring constantly.  Remove from heat.  Add chocolate; stir until completely melted.  Pour into 8" square pan.  Refrigerate for 3 hours or until firm.  This is a very soft fudge but divine!

Kristi's Surprise

This was one of Kristi's favorite dinners growing up.  Hope she still likes it!

Casserole
2 pounds frozen hash browns
1 can cream of chicken or cream of mushroom soup (I sometimes use 2 cans to make it moister)
1/2 cup butter, melted
2 cups sour cream
2 cups cubed cooked ham
1/2 tsp pepper
1/3 cup chopped green onion
1 1/2 cups shredded cheese

Topping
2 cups crushed cornflakes or dry bread crumbs
1/4 cup melted butter

Combine all casserole ingredients and mix well.  Place in 13 by 9 baking dish.  Combine topping ingredients and sprinkle on casserole.  Bake at 350 for 1 hour.  Serves 10 (Quite often I don't put the topping on because I never have cornflakes or dry bread crumbs!)