It is cold folks!! When it is close to sleeting along the Gulf it is BRRRR!!!! But here is a yummy warmer for hands, tummy, and heart while you curl up near a fireplace with your sweetie, or just your favorite blankie!
2/3 cup milk, or more to taste
1 pinch ground cinnamon (optional)
whipped cream or marshmallows (optional)
peppermint stick (optional)
Place chocolate pieces in a saucepan over medium-low heat; add milk and whisk constantly until chocolate is melted and well blended, about 5 minutes. Whisk in cinnamon. Remove from heat; add more milk if desired. Serve in a mug. If you choose to microwave this recipe, start out on 1 minute and stir and then heat on 30 second increments until the chocolate is melted. Make sure to stir well inbetween each increment of time! Top with whipped cream and add a peppermint stick…yummy!!
Cold weather, warm fires, and s’mores just go together! If you are having get togethers or need a little something to tie you over during the holidays, this yummy dip is for you! Ready to be a hit at your next party? Throw this yummy recipe together!
1 (14 ounce) can sweetened condensed milk, not evaporated
1/2 cup marshmallow creme
13 ounces graham cracker sticks, one box
In a small microwave bowl, cover with a paper towel and microwave chocolate chips and condensed milk on HIGH 1-2 min until chips are melted (Be sure not to burn) mix well. Pour into 9″ glass pie pan, spreading evenly. Drop marshmallow creme by Tablespoonfuls randomly over chocolate mixture. Microwave on HIGH, (covered) about 30 seconds or until creme is softened. Immediately with knife, make several small swirls through marshmallow and chocolate, creating marbled appearance. Serve immediately with graham sticks for dipping.
In Texas we are finally getting some cold weather. We have gone from 71 degrees this morning to a chilly (it is chilly for us) 51, and the temps are still dropping. The first thing that comes to mind at my house is popcorn and HOT CHOCOLATE! Chocolate is always on the agenda at my house!
This recipe is simple, fast, and tasty! Whether you live in a college dorm or you are home in front of a cozy fire-place, relax with this warm, delicious, rich, chocolate goodness!
2 tablespoons granulated sugar
1 cup milk
1/4 teaspoon vanilla extract
In a cup mix sugar and cocoa. Add enough milk to make a paste. Add the rest of the milk and microwave on high for one minute or until hot. Stir in vanilla extract. You may add marshmallows or whipped cream with a dash of cinnamon on top if you like! Enjoy!!
This is the perfect snack, especially during football season! Easy to just put a cup in a ziplock bag and so yummy!! I never have leftovers with this one if I don’t double the recipe!! Is especially a hit at my Super Bowl parties! Enjoy!!
1 cup salted peanuts
1 cup of dried cherries
1/2 cup milk chocolate chips (you may also use dark chocolate)
1/2 cup butterscotch chips (you may also use peanut butter chips)
1 cup whole cashews or cashew halves
1 cup salted whole almonds
1. Combine all ingredients in large bowl and mix well.
2. Keep stored in airtight container. I use a ziplock baggie.
Makes 5 cups… I double it !
I have been on Facebook again, precious reader! Found this recipe and it looks yummy. Looks easy and would be a yummy Memorial Day dessert. Enjoy!
2 cups cream-filled chocolate sandwich cookie crumbs
1/3 cup butter, melted
1-1/2 cups Imperial Sugar / Dixie Crystals Granulated Sugar
1/3 cup cornstarch
2 tablespoons all-purpose flour
1/2 teaspoon salt
6 cups 2% milk
6 egg yolks, beaten
1 cup creamy peanut butter
2 cups heavy whipping cream
1 tablespoon confectioners’ sugar
6 peanut butter cups, chopped
1/2 cup chopped salted peanuts
2 tablespoons chocolate syrup
In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 375° for 8 minutes or until set. Cool on a wire rack.
For filling, in a large saucepan, combine the sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from the heat. Stir 1 cup into peanut butter until smooth. Gently stir peanut butter mixture into the pan. Pour over crust. Cool to room temperature. Cover and refrigerate for at least 2 hours.
In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Spread over peanut butter mixture. Sprinkle with peanut butter cups and peanuts. Drizzle with chocolate syrup. Yield: 15 servings.
To Make ahead: After peanut butter custard is pour over the crust, refrigerate overnight. Before serving, top with the sweetened whipped cream, peanuts, peanut butter candy and chocolate drizzle.