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 BANANA BLIZZARDS
To serve about 10 children - Blend together one cup cold milk with two or three bananas in a blender. Ask the children to count aloud as you add ten snowballs (scoops of vanilla frozen yogurt) to the blender. Invite the children to turn the blender on and off again to create the blizzard. Serve in 5 ounce cups

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COTTAGE CHEESE SNOWMEN
Ingredients:
Cottage Cheese
Carrots
Cottage Cheese Snowman
Raisins
Slice of toasted bread
Celery stalk
Ice cream scoop and melon ball scoopers (for graduated body size)
Directions:

• Place two or three scoops of cottage cheese on a salad plate.
• Place the raisins to create buttons and eyes.
•  Cut a small piece of carrot for the nose and a slice of celery for the mouth.
• The leafy part of a celery stalk can be adder for arms
  and the hat is cut from the toast.

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TORTILLA SNOWFLAKES

1. Using kitchen scissors have kids cut out tortilla snowflakes just like they would make snowflakes out of paper.
2. Fry slightly in oil and sprinkle with powdered sugar.

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SNOWBALL MARSHMALLOWS

Ingredients:
Bag of Large Marshmallows, Corn Syrup, Sugar Crystals, Cake Sparkle Sprinkles

• Gently brush each marshmallow with corn syrup.
• Roll in sugar crystals and cake sparkles.
• Set aside on parchment paper to dry.
• Cover lightly with saran wrap to keep air off so marshmallows don't dry out.
• Once set, enjoy or place into snack-sized zip loc bags for gifts or later!

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BAGEL WREATHS
Ingredients:

Bagels
Cream cheese -tinted green
dried cranberries or dried cherries

Spread half a bagel with green cream cheese to look like the base of a wreath. Decorate the wreath with dried fruit.
(Nice for your program but also nice at home for Christmas brunch!)

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WREATH COOKIES
Ingredients:
Round Butter cookies with hole in the middle
White frosting
Green food coloring
Cinnamon candies or pieces of gum drops

Directions: Mix food coloring with frosting spread on cookie
Place cinnamon candies on cookies

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CHEERIOS CHRISTMAS TREES

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

1. Line a cookie sheet with waxed paper
 
2. Pour the cereal into a 4-quart bowl. Set the bowl aside.
 
3. 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.
 
4. Stir in the food color until the mixture is evenly colored.
 
5. Pour the marshmallow mixture over the cereal and stir until the cereal is evenly coated.
 
6. 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.
 
7. Press the candies into the trees to look like ornaments.

8. Refrigerate until firm, about 1 hour. Store the trees in a loosely covered container.

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CHEX VANILLA CHUNKS
Snack mix with chocolate, peanuts, marshmallows and pretzels. Make it in minutes.

Start to Finish:50 min.
Makes:16 cups snack

Ingredients:
1 cup semisweet chocolate chips (6 oz),
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cerea,
2 cups salted dry-roasted peanuts,
2 cups small pretzel twists, 2 cups miniature marshmallows,
1 package (20 oz) vanilla-flavored candy coating (almond bark)

1. Place chocolate chips in freezer to chill. In large bowl, mix cereals, peanuts, pretzels and marshmallows; set aside.
 
2. In large microwavable bowl, microwave candy coating uncovered on High 1 minute 30 seconds; stir, breaking up large chunks. Microwave about 30 seconds longer or until coating can be stirred smooth.
 
3. Gently and quickly fold cereal mixture into coating with rubber spatula, stirring gently until evenly coated.

Stir in chilled chocolate chips. Spread on waxed paper; cool completely, about 30 minutes. Break into chunks. Store in airtight container in refrigerator.
Betty Crocker Recipe

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NO COOK PUMPKIN PIE (Individual Servings)

Give each child a cup.
Into their cup put a big scoop of canned pumpkin, marshmallow creme, cool whip, and pumpkin pie spices.
Have children mix and then spread on graham crackers and eat.

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NO BAKE PUMPKIN PIE

Individual recipe:
Small custard-sized ready to eat--pie crusts
2 tablespoons canned pumpkin
1 tablespoon marshmallow creme
1 tablespoon prepared whipped topping
Sprinkle of cinnamon

Mix all ingredients together and pour into the crust. The recipe is then ready to eat; it may be refrigerated or frozen.

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HOT APPLE DIP   (Great for Winter Holidays!)
2 cups or 16 servings
Ingredients:
1 tub (8 oz.) PHILADELPHIA
2 Tbsp.  brown sugar
1/2 tsp. cinnamon or pumpkin pie spice
1  apple, chopped and divided in half,
 1/4 cup KRAFT Shredded Cheddar Cheese
1 Tbsp.  finely chopped Pecan Pieces
Wheat Thin Original Crackers or Cinnamon snack crackers

1. Heat oven to 375°F.
2. Mix rcream cheese, sugar and cinnamon or spice in medium bowl until well blended. Stir in half of the apples.
3. Spread into pie plate or small casserole dish. Top with remaining apples, Cheddar and nuts.
4. Bake 10 to 12 min. or until heated through.
Serve with crackers.

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MICROWAVE FUDGE #1

1 pound powdered sugar
1/2 cup cocoa
1/4 cup milk
1/4 pound margarine (or butter)
1 Tbsp. vanilla
1/2 cup chopped nuts

Blend powdered sugar and cocoa in mixing bowl then add milk and butter, cook in Microwave Oven for 2 minutes. ( do not mix these ingredients, merely place in the bowl)
Remove bowl from microwave and stir  to mix ingredients.
Add vanilla and nuts and stir until blended.
Pour in greased container and place in freezer for 20 minutes or refrigerator for 1 hour.
Cut and serve. Yield: 60 pieces.

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MINUTE MICROWAVE FUDGE #2
From the kitchen of Erica Wilson on Mrs. Clauses' website

 Ingredients:
1 pound of powdered sugar
1/2 cup cocoa
1/4 teaspoon salt
1/4 cup milk
1 Tablespoon vanilla extract
1/4 pound butter/margarine
1 cup chopped nuts

• Mix all dry ingredients together.
• Put in a 8"x8" inch microwave safe pan (important to use this size pan).
• Add milk and vanilla extract.
• Place chunk of butter/margarine in center ( leave butter as whole do not chop up).
• Microwave on high for 2 minutes until bottom of dish feels warm.
• Stir vigorously and blend in chopped nuts.
• Put in mold or whatever and chill for 1 hour.
*Use real butter for best results.

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NO BAKE PEANUTTY CLUSTERS

A super-easy sweet treat!
Makes:About 3 dozen cookies

1 bag (about 12 oz) semisweet chocolate, milk chocolate or butterscotch chips (2 cups)
2 cups chow mein noodles or any ready-to-eat cereal
1 cup peanuts
 
1. In large microwavable bowl, microwave chocolate chips uncovered on High 1 minute.
Stir after 30 seconds- until softened. Keep stirring until smooth.

If not completely softened, continue microwaving 15 seconds at a time, stirring after each microwave time, until smooth.
 
2. Stir noodles and peanuts into chocolate until well coated.

3.Drop by teaspoonfuls onto waxed paper. Refrigerate about 1 hour or until firm. Store covered in refrigerator.

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CANDY CANE BRITTLE
Makes 2 pounds
From the kitchen of Cheree Bailey

Ingredients:
1/2 cup light corn syrup and 1 cup sugar
1 cup crushed candy canes OR 1-1/2 cups nuts of your choice
1 teaspoon butter or margarine
1 teaspoon vanilla
1 teaspoon baking soda

1. In a round 1-1/2 quart microwave safe dish, combine corn syrup and sugar. Stir well until blended. Microwave on high for 4 minutes.

2. Stir mixture (if using nuts instead of candy canes, stir nuts in now).

3. Microwave on high 4-5 minutes or until light brown.

4. Stir in butter and vanilla-blend well. Microwave on high 1-2 minutes.

5. Add baking soda--stir lightly until foamy.

6. Quickly pour onto lightly greased baking sheet (you can use Pam or shortening). Pour crushed candy canes over brittle while warm and press lightly onto surface. Let cool.

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REINDEER CHOW

9 cups of Rice Chex
1/2 package Hershey's semi-sweet chocolate chips
2 cups powdered sugar

1. Put Hershey's chips into a microwave-safe bowl and microwave for 1 to 2 minutes, or until smooth.
 
2. While the chips are melting, gently put the Rice Chex into a separate bowl.
 
3. Gently pour the melted chocolate over the Rice Chex. Gently stir the chocolate and Rice Chex together until all the Rice Chex are covered.

4. Put 1/4 of the mixture into a zip lock bag with 1/2 cup powdered sugar and shake gently until Rice Chex are covered with sugar. Pour into a storing dish.

5. Cover the remainder of the Rice Chex with powdered sugar in the same manner.

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SANTA FACE NUTTER BUTTER COOKIES

Ingredients for one cookie: 
Nutter Butter Cookies, White Frosting/Icing, Red Sprinkles,  Coconut, 2 Chocolate Chips, 1 Red Hot
 
1. Put frosting on each end of the cookie. 
2. On one end dip the iced cookie into coconut to make Santa's beard. 
3.On the other end of the iced cookie, sprinkle the red sprinkles on for the hat.
4. Place the chips on with icing for the eyes and the red hot for the nose

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REINDEER NUTTER BUTTER COOKIES

Ingredients: Nutter Butter Cookies, Peanut Butter, Raisins, Small Pretzel Twists, Red M & M Candies

Directions:
1. Place a small amount of peanut butter on the top of a Nutter Butter cookie.
2. Put a small pretzel twist on the peanut butter, letting it stick beyond the cookie for antlers.
3. Put two more dots of peanut butter and add raisins for eyes.
4. Finally put a dot of peanut butter on the bottom part of the cookie and add a red M&M for a nose.

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REINDEER CUPCAKES

Ingrdients:
24 large pretzel twists,
24 miniature marshmallows,
24 red cinnamon candies,
24 small red gumdrops
Make 24 cupcakes (or double or triple batch as box directs)
Can also purchase plain frosted cupcakes.

1. Frost cupcakes with frosting.
2. For each cupcake, cut pretzel twist in half; arrange it on cupcake for reindeer antlers.
3. Cut miniature marshmallow in half; arrange on cupcake for eyes. 4. Center a gumdrop below marshmallow halves for nose.
5. Place red cinnamon candy below gumdrop for mouth. Store loosely covered.

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REINDEER FOOD FOR KIDS

Ingredients:
12 cups Crispix cereal
1 bag (12 oz) semi-sweet chocolate or butterscotch chips
3/4 cup peanut butter 
1 cup powdered sugar

1. In a very large pot over low heat, melt peanut butter and chocolate chips, stirring frequently. (Or melt in micro wave)
2. Remove from heat and add cereal, stirring gently to coat well.
3. Add the powdered sugar, a bit at a time, and continue stirring until mixture is completely combined.

• Spread pieces on a cookie sheet or other clean, flat surface, separating them so they don't stick together.
• Allow to cool completely.
• Store in an airtight container until ready to serve.
• Makes about 12 1-cup servings.
• It goes very quickly once kids get over the appearance - it looks rather like dry pet food! Adapted from partyfood.suite101.com

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SUGAR CONE CHRISTMAS TREES

Ingredients: Sugar cones, Green frosting, small candies, plastic knives

Give each child a sugar cone and plastic knife. Have the children frost their 'tree base'. You can get green frosting by mixing food coloring with white frosting.
After the tree is frosted, decorate with small candies. Keep, make a scene with the trees, or eat!
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REINDEER POOP (NO-BAKE COOKIES)
Ingredients:
1/2 cup butter
2 cups granulated sugar
1/2 cup milk
2 teaspoons cocoa
1/2 cup peanut butter
3 cups oatmeal -- not instant
1/2 cup chopped nuts -- optional

1. In a large saucepan, mix butter, sugar, milk and cocoa together.
2. Bring the mixture to a boil while stirring constantly. Boil for 1 minute.
3. Remove from heat and stir in the remaining ingredients.
4. Drop by the teaspoon-full onto wax paper and allow to harden.
5. They will set up in approximately 30-60 minutes.
6. This will keep for several days without refrigerating, up to 2 weeks refrigerated and 2-3 months frozen. Make 72...

You can enjoy with the kids... or  give out for gifts!  Put some in a zip-lock baggie and attach one of the  "Reindeer Poop" poems from the "Reindeer Theme" page.

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GIFT WRAPPED SNACKS (For a festive holiday touch)

In a large bowl, mix together such foods as dry cereal pieces, sunflower seeds, M & M's, raisins, nuts, and mini marshmallows.
For each child put a serving of the snack mix in the center of a holiday napkin.
Bring the sides of the napkin together and tie with ribbon.

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CANDY CANE WANDS

Special candy canes for the holidays! Dip them in chocolate and sprinkle with candies ready for tasty festivities! Start to Finish takes 30 min

 Ingredients:
     •1/2 cup semisweet chocolate chips or white vanilla baking chips
     •2 teaspoons shortening
     •16 candy canes or peppermint sticks---about 6 inches long
     •Crushed hard peppermint candies
     •Miniature chocolate chips, candy decorations
     •Colored glitter sugars or coarse sugar crystals (decorating sugar), if desired

1. Line jelly roll pan, 15 1/2 x 101/2 x 1 inch, with waxed paper.
In 1-quart saucepan, heat 1/2 cup chocolate chips and the shortening over low heat, stirring occasionally, until melted.
 
2. Tip saucepan so chocolate runs to one side. Dip 1 candy cane at a time into chocolate, coating about half of each cane. Place on waxed paper in pan. Let stand about 2 minutes or until chocolate is partially dry.
 
3. Roll chocolate-dipped ends in candies. Place on waxed paper in pan. Let stand about 10 minutes or until chocolate is dry. Store loosely covered at room temperature up to 2 weeks.

FOR A SPECIAL TOUCH
Double-Dipped Candy Cane Wands: Dip candy canes into one kind of chocolate and allow to dry, then dip into a second chocolate, leaving part of the first chocolate show. A Better Crocker Recipe

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POPCORN WREATHS

Ingredients:
1/2 cups popped popcorn
2 cups marshmallows
2 Tbsp. milk
5 Tbsp. Lime flavored jello
1 cup red and green fruit flavored candies
 
1. Put popcorn in large bowl.
2. Melt marshmallows over low heat; stir constantly.
3. Add milk and jello; stir till jello is dissolved.
4. Take off of stove; stir in the candy.
5. Pour over popcorn; stir to coat evenly
6. Lightly grease your hands. Shape about 4 heaping Tablespoons popcorn mix into wreath shapes
7. Lay on waxed paper to cool down completely. Make wreathes out of the rest of the mix.
8. Store in an airtight container  Photo from Artists Helping Children

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SANDWICH YULE LOG (Looking for a fun but substantial snack? Try this...good for all ages!

1. Remove the crust from a slice of bread--any kind your kids like
2. Flatten the bread with a rolling pin and spread the bread slice with your children's favorite filling
3. Roll into a log--eat!

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JOLLY S'MORES

Ingredients for one:  2 grahna crackers, 1 Tablespoon peanutbutter, 1 Tablesoon marshmalllow creme, 1/2 chocolate bar

Spread pe4anutbutter with knife on 1 graham cracker square. Top the4 peanut butter with the chocolate bar. Spread the marshmallow creme on the4 remaining graham cracker square; place it marshamallow side down on the chocolate bar.

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Don't forget  fun and easy...

• Holiday cookie cutter sandwiches
• Star shaped cheese and Holiday crackers
• Red and Green Christmas Chips and Salsa
• Red and Green Apples
• "Little Debbie" Tree shaped individual snack cakes 
• Red and Green Grapes
• Tomato Soup with Green Goldfish Crackers
• Ice Cream with Strawberry Syrup and Green Sprinkles
• Decorated cupcakes
• Pepperoni and Green Olive Pizza (Christmas Colors)
• Rice Crispy Treat Present: Take a treat and tie with Licorice String
• Purchased or Homemade Christmas cookies
• Peppermint ice cream
• Hot Chocolate 

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If your looking for GOODIES THAT MAKE GREAT GIFTS click here!  You'll find such things as Tea mix, Cocoa mixes, Gourmet Apples, Colored sugar, tea stirrers and chocolate covered spoons!

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The page for  make a variety of DIPPED PRETZELS AND RECIPES WITH PRETZELS is Here...in it's own category!

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 REINDEER CHOCOLATE COVERED PRETZEL RODS (Pretzel rods with antlers)

Ingredients:
4 ounces chocolate vanilla or butterscotch-flavored almond bark--chopped
12 large pretzel twists
12 pretzel rods
24 miniature semisweet chocolate chips
12 red candy-coated chocolate candies
1 roll Betty Crocker Fruit by the Foot
Cherry or other flavor chewy fruit snack rolls
12 miniature green M & M's

 1. Place candy coating (Almond Bark) in 1-cup microwavable measuring cup. Microwave uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted.
 
2. Dip pretzel twists into melted candy coating. Place on waxed paper. Let stand until coating is set.
 
3. If necessary, re-warm coating. Dip top 2 inches of pretzel rod into melted candy coating; attach pretzel rod to bottom of pretzel twist. Place on waxed paper.
 
4. To make reindeer...
Press on chocolate chips for eyes and red M & M for nose-- using melted candy coating.

• Cut scarf from fruit roll; attach to reindeer using candy coating.
• Press on green M & M for button using candy coating. Place on waxed paper. Let stand until coating is set.
• Store coated pretzel rods loosely covered at room temperature no longer than 2 weeks. Really cute!

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M&M PURCHASE TIP

 When the Christmas Holidays are over--buy all the red and green  M&M candies you can. Often they are on sale at 50-75% off and you can use the red for Valentine's Day and save the green for St. Patrick's Day!

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Be sure to visit the Winter Snacks and Food Fun Page. Lots of Goodies that would also be great for this Holiday Season!

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HOLIDAY BEVERAGES

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GIFT SPOON IDEAS...USE FOR COFFEE, HOT CHOCOLATE OR TEA! Nice gifts but also but also a great winter time activity!!!

CHOCOLATE SPOONS
These are nice!
For 12 spoons need:
1 cup (6 oz) semi-sweet chocolate chips
1 candy cane or 5 peppermint candies crushed
12 heavy-duty plastic spoons in Winter colors

1. Put candy in a baggie and crush with a rolling pin.
2. Melt chocolate.
3. Dip spoons into chocolate to fill.
4. Sprinkle with crushed candy.
5. Place on waxed paper covered cookie sheet to cool.
Melt the chocolate in the microwave. Dip the spoons into the chocolate and lay on wax paper to harden. If a gift---wrap the spoons in gift cellophane and tie with a ribbon or yarn. Used for coffee or hot chocolate
CANDY CANE COFFEE SPOONS
Wrap with cellophane and tie with ribbons for gifts.

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PEPPERMINT CANDY SPOONS

• Unwrap and crush peppermint candies until they are broken up into small pieces. You can do this with a rolling pin.
• Place the candy pieces and the corn syrup into a pan and over a low heat allow the candy to melt down and mix with the corn syrup.
• Once the candy is melted remove from heat. Using a metal spoon, place a scoop of the new candy mix into the well of each spoon.
• Using a cookie tray lined with parchment or wax paper--- To prevent candy mixture spilling out-place the spoon handles on the edge of the tray and make sure the handles are higher than the well end of the spoon. so that the toffee won't spill out.
• Place the spoons in the refrigerator and allow them to set. Once the candy spoons have set-- wrap them up in cellophane and tie with ribbon.

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SWEET AND NICE TEA STIRERS

• Line a jellyroll pan with waxed paper and spray it with cooking spray. In a small, heavy saucepan- combine crushed candies and corn syrup over low heat. Continuously stir as the candy melts.
• Spoon the melted candy into the bowl of each spoon.
• Place the spoons on a prepared pan with a rim so the spoons are level. Let them stay until the candy again hardens.
•  Store in airtight container or wrap in gift cellophane and ribbons for a gift.

34 pieces crushed, flavored hard candy. 2 Tbls. light corn syrup and heavyweight clear plastic spoons Need: Average sized peppermint candies
2 Tbs. Corn syrup
25-30 Heavy plastic spoons

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TWO TEA GIFT IDEAS

 
#1 TEA FOR TWO GIFT

• Insert a small funnel into the top of a 3x4 resealable bag.
• Measure and pour into the bag- 2 teaspoons unsweetened instant tea, ½ tsp. sugar-free cranberry gelatin, and 1/4 tsp. cinnamon powder.
• Remove the funnel and seal the bag.
• Repeat for as many as desired (each gift bag should have two).
• Stack together two 10 ounce foam cups. Put the bags of tea mix into the top cup.
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  #2 RUSSIAN GIFT TEA
  Put in a jar, wrap prettily and give with instructions.
  Ingredients:
  2 cups Tang
  1/2 cup instant tea
  1 package lemonade mix-3 oz.
  1 1/2 tsp. cinnamon
  3/4 tsp. cloves (optional)
  1/2 cup sugar
• Combine ingredients. Use 2 or 3 heaping teaspoons of mixture to each cup of water. Serve hot or cold.
• Include the recipe and preparation directions:
  “Pour 8 ounces of boiling water into cup. Stir contents of one tea bag until dissolved. Add sugar to taste.”
• Wrap the cups in colorful tissue paper. Add a ribbon or bow.

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CHECK OUT THE recipes and goodies with PRETZELS in the PRETZEL CATEGORY! So many it has its own category! Also has ideas to wrap gift wrap them...

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HERSHEY'S KISSES Flower Bouquet 

Materials: 6" lengths of 12 gauge floral wire
Silk flower leaves
Green floral tape
Clear cellophane
Glue
Scissors
ribbon
Hershey Kisses Milk Chocolates
To create Chocolate Roses:

•  For each candy rose, spread glue on the bottom of one foil-wrapped chocolate. Firmly press the bottom of another chocolate to it.
• Insert florist wire into one pointed end of the double chocolates, twisting cellophane, continuing down the full length of wire with tape.
• Add 1 or 2 artificial leaves, if desired, securing leaves in place with florist tape.

You can also make them by taking two Hershey kisses...  first insert a pipe cleaner or wire into one. Next attach kisses together at flat end with tape or glue; wrap them with red saran wrap. Take 2 wire leaves and attach them to the pipe cleaner with florist tape.......

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RICE KRISPY HERSHEY KISS

For a Valentine's Day or _____ gift make -- a "Hershey Kiss" using rice krispie treats. 
1. Make a batch of the krispie treats
2. Spray a funnel using Pam and push some of the treat into the funnel making a kiss shape.
3. Put the kiss shape onto a piece of foil and wrap it up. Add a gift carad saying I love you or _________!

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CANDY CANE CAPPUCCINO  (Gift Jar)

1 cup powdered non-dairy creamer
1 1/3 cups granulated sugar
1 cup instant coffee
1 cup hot cocoa mix
8 regular sized candy canes, crushed

Blend all ingredients in a food processor or blender until it becomes a smooth powder.

INSTRUCTIONS FOR TAG (attach to jar/bag): Candy Cane Cappuccino:
Stir 1 tablespoon of cappuccino mix into 1 cup boiling water. For a richer cup of cappuccino, place 1 tablespoon of mix into 1 cup of hot milk.

Place mixture in small jars and decorate with fabric and ribbon-- and attach the tag.

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COCOA MIX GIFT #1  FOR A COLD DAY...

Materials:
Small glass jar (baby food size)
1 serving of hot cocoa mix
About 1/4 cup of small marshmallows
4-inch or larger fabric scrap (depending on the size of your jar)
18" length of ribbon
Glue
Hershey Kiss candy
Small wrapped candy cane
Card

Directions:
Clean the jar and dry it well. Measure a one-cup serving of the hot cocoa mix into the jar. Fill the jar to the top with small marshmallows. . Cut the fabric scrap into a circle. Center the fabric circle on top of the jar lid. Tie the ribbon around the edge. Glue the Hershey Kiss on top of the fabric cover. Glue the candy cane to the side of the jar. Write a personal note and draw a candy cane or other symbol on the card.

Include simple directions like the following:
"Here's a little gift to warm you up on a cold afternoon. Simply pour this jar of cocoa mix into a mug filled with 6 to 8 oz. of hot water. Top with marshmallows and drop in the Hershey Kiss. Stir with the candy cane and enjoy!"

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COCOA GIFT #2 (SNOWMAN SOUP) WITH POEMS

Place in a clear plastic bag...
1 individual pack hot chocolate mix
3 Hershey's chocolate kisses
10-15 mini-marshmallows
1 small candy cane
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Add one of the following poems...

COCOA POEM #1

When the weather outside is frightful,
Snowman Soup can be delightful.
May it warm your spirit and your soul.
Let it Snow, Let it Snow, Let it Snow!

When you feel a chill or 'burrrrrr',
Use the peppermint stick to stir.
Add hot water and sip it slow.
Let it Snow, Let it Snow, Let it Snow.
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POEM #2

When it's so cold that you holler and whoop,
It's time to bring out the Snowman Soup!

Pour the packet in a mug. Add marshmallows too.
And throw in these kisses that are special just for you.

Now add some hot water and use the cane to stir it.
Sip slowly and soon you'll feel the warm winter spirit!
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COCOA POEM #3

A little cup of cocoa, I'm sending your way,
For you to sip and enjoy, On some cold lonely day.

As you sip this cocoa, It's warmth will warm your heart...
Just like our friendship warmed mine, Right from the very start.

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GOURMET APPLES (Adapted from Mrs. Z. Rochester, Mi.)
Apples MUST be dry and room temp.

•Put caramels in a crock pot (You can also microwave the caramel dip sold in stores)
Place Popsicle sticks in  stems of large apples.

•Adult- When caramel is melted, put the apple on a stick in crock pot; make sure it’s totally covered.

•Let it drip; place on wax paper on a paper plate.

•Next have semi-sweet choc melted and put in baggie; snip off the corner of baggie and drizzle over caramel. You can also do white chocolate...

•Decorate  with choice of colored sprinkles, nuts, m&m's, seasonal edible decorations, chocolate chips, peanut butter chips, Reese pieces etc. Mrs. Z gives children the choice of two decorations. (At home she does more)

•Lift off the paper plate and place on a doily.

These make a wonderful gift! For two other Apples on a Stick ideas, visit the Apple Foods category...

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SNOWBALL MARSHMALLOWS

Ingredients:
Bag of Large Marshmallows, Corn Syrup, Sugar Crystals, Cake Sparkle Sprinkles

• Gently brush each marshmallow with corn syrup.
• Roll in sugar crystals and cake sparkles.
• Set aside on parchment paper to dry.
• Cover lightly with saran wrap to keep air off so marshmallows don't dry out.
• Once set, place into snack-sized zip loc bags for gifts or later!

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COLORED SUGARS IN PRETTY CONTAINERS to give as gifts! To make: Combine 1/4 t. food coloring, 1/4 t. water, 1/2 t. vanilla extract and 1/4 c. granulated white sugar. Mix together and spread out in a thin layer to dry. Rub out the lumps between your fingers to make the powder uniform. Use more food coloring for darker colors, and less food coloring for lighter hues.

You can use clean baby food jars and cover the tops with fabric/felt and ribbon! These are to be used on cookies and desserts...

Recipe #2  Without the vanilla and water-Materials: Ziploc bags, Granulated sugar, Food coloring, Paper plates

Put some sugar into a bag and add a drop of food coloring. Close the bag and, with your hand on the outside of the bag, mix the color in. You may need to add slightly more food coloring or sugar until you get the right color and texture (you don’t want the sugar to be at all damp). Tip the sugar on to a paper plate to dry. To use the sugar, tip it back into a clean bag, seal and break up any lumps which have formed. To give as a gift-layer in jars as directed above. They really do look like sand art!

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HOLIDAY GUMDROP/SPICE DROP  CANDY TREE

 Materials:
Gumdrop (Spice Drop) Candy
Styrofoam tree - Any size desired; sample is 6"
Tin foil
Pointed Toothpicks

1. Cover the tree base with tin foil
2. Break toothpicks in half
3. Put a gumdrop on the broken side of the tooth pick...
3. Starting at the bottom of the tree, poke the pointed side of the tooth pick (with the gumdrop on it) into the tree.
4. Continue going around the tree until it's covered with the candy.

Use caution with young children ... it can be difficult removing the toothpicks when eating these. I remember making these in the late 1960's! Seeing a photo of one on a website --brought back some nice memories--so guess what?! I made one and "Hubby" made the other...(B)

Click Here for directions for "Candy Cane Seeds" and "Snowman and Reindeer Poop" Gifts! 

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Other pages in this category of Crafts that are great for Gifts are:

• Crafts for crafts or that are great for Gifts
• Children's Crafts that Smell Good! 
• Gifts from a Child's Heart
• Creative Ways to Wrap Gifts

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PRETZELS AND GOODIES WITH PRETZELS 

The pretzel recipes on this site have been so popular that they've earned a category of their own! Enjoy!

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#1 HUGS AND KISS ROUND PRETZELS 
Ingredients: 3 (10 ounce) bags checkerboard, windowpane or round shaped pretzels
1 (large pound size) bag M&Ms plain chocolate candies (Use red and green for the Holiday Season)
3 (13 ounce) bags Hershey's Hugs chocolates
3 (13 ounce) bags Hershey's chocolate kisses

 Preheat oven to 170 degrees.

Open the bags of pretzels and place them on a parchment or waxed paper-lined cookie sheets in a single layer. DO ONLY ONE TYPE OF CANDY PER SHEET because the Hugs melt faster than the kisses.

Unwrap Hugs or Kisses, place one on each pretzel, repeat for an entire cookie sheet.

Place cookie sheets in the preheated oven, bake 4 MINUTES FOR THE SHEET OF pretzels and HUGS, 5-6 minutes for the pretzels and KISSES. Remove from oven and immediately put a M&M on top of each pretzel/chocolate, pressing down gently. Place cookie sheet in freezer or refrigerator until the chocolate is reset.
Wrap either in cellophane bags or a candy box.

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#2
CHOCOLATE DIPPED PRETZEL RODS
Ingredients:
Pretzel Rods
Semisweet chocolate chips
Sprinkles (the sugar sprinkles won’t work as well as non-perils or “jimmy” sprinkles) (The pictured also have caramel drizzled on them.)

• Line a cookie sheet with parchment paper.
• Melt the chocolate chips in either a double boiler or in a mason jar over a pot of simmering water. Remove from heat.
• While the chocolate is still hot, dip the rods in the chocolate and place on the cookie sheet.
• Using a spoon, scoop out some chocolate and finish covering the rods to ½ of the way down.
• Sprinkle with sprinkles. Allow to cool until solid.
  Wrap either individually or in bunches in Pretzel Rod bags.
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#3 LARGE CHOCOLATE DIPPED PRETZELS
12 oz.) bag chocolate chips
Large pretzels (Not rods)
Melt chocolate and dip pretzels in chocolate leaving about 1/2-inch space at top of pretzel to hold. Lay on wax paper and let set.
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#4 WHITE CHOCOLATE DIPPED PRETZELS 
1 lg. bag pretzels
1 lbs. white chocolate
Melt chocolate in microwave as package shows. Dip pretzel in chocolate and place on wax paper; let cool. To change the color of the chocolate, add food coloring before dipping.
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#5  MILK CHICOLATE AND PEANUTS 3" PRETZELS

Ingredients: 1 pkg. (11 1/2 oz.) milk chocolate morsels, 3 inch square chopped paraffin wax, 3 1/2 to 4 doz. (3 inch) pretzels, Unsalted peanuts, finely chopped, Mixed colored sprinkles...

• Line several trays or baking sheets with foil; set aside.
• Melt milk chocolate morsels and wax over hot (not boiling) water.
• Stir until morsels and wax melt and mixture is smooth. Remove from heat.
• Using tongs, dip each pretzel in chocolate; drain excess. Place on foil-lined tray.
• Before chocolate sets, sprinkle with choice of peanuts or sprinkles; repeat with remaining pretzels.
• If chocolate starts to set, return to heat until melted.

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#6 ROLO CARAMEL SMALL TWISTED PRETZELS
Ingredients:
Small pretzels (twisted)
ROLO Chewy Caramels in Milk Chocolate
Pecan halves 

1. Heat oven to 350 F. Line cookie sheet with parchment paper or foil.

2. Place one pretzel for each pretzel treat desired on prepared sheet. Top each pretzel with one ROLO Chewy Caramel in Milk Chocolate.

3. Bake 3 to 5 minutes or until caramel piece begins to soften, but not melt. Remove from oven; top with either A pecan half or additional pretzel. Cool completely.

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#7 CHOCOLATE (ALMOND BARK) COVERED PRETZELS  

1 bag of pretzel rods
3 to 4 squares of almond bark-any flavor

Melt chocolate in dry, narrow but deep, microwave-safe dish.
Dip in pretzel rods to coat 3/4. Shake off excess. Lay dipped pretzels on waxed paper. Chill or freeze until set.

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#8 BUTTERSCOTCH PRETZELS  

1 (6 oz.) pkg. butterscotch chips
1 tbsp. cooking oil
3-4 doz. small pretzels
1/4 c. chopped nuts

Melt butterscotch pieces and oil over hot, but not boiling water. Stir until smooth. Remove from heat but keep over water. With tongs, dip each pretzel into butterscotch. Place coated pretzels on wire racks (with foil underneath to catch drippings, if desired). Sprinkle tops of pretzels with chopped nuts. Refrigerate a few minutes until coating is firm.
Makes 3-4 dozen.

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#9 CHOCOLATE CHIP CARAMEL PRETZELS  

1 (14 oz.) pkg. caramels
2 tbsp. water
20 pretzel rods
3 c. miniature semi-sweet chocolate chips

Line cookie sheet with wax paper. Unwrap 1 package of caramels into 4 cup microwave proof measure. Add water. Microwave on high until melted (2 1/2 minutes), stirring every minute. Cool about 10 minutes. Dip 20 pretzel rods into caramels just to coat, leaving 2 inch handle. Roll in 3 cups miniature semi-sweet chocolate chips. Place on wax paper and let stand until firm.

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#10 FROSTING & PRETZELS -- 84 Servings)

Heat contents of 1 tub Creamy Deluxe vanilla or chocolate ready-to-spread frosting in 1 qt. saucepan over low heat until melted. Keep frosting over low heat, stirring occasionally; dip small pretzel twists into frosting to coat. Place on waxed paper; let stand until dry, about 8 hours

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#11 RAINBOW PRETZELS

Ingredients:
3 different colors of Candy Melts (Purchased at candy supply or craft store)
Pretzel rods or shapes
1. Melt the candy.
2.Using a teaspoon, swirl the colors onto the pretzel rods or shapes--until you achieve your desired 'rainbow' result.
3. Sprinkle on rainbow jimmies before the candy melts dry.
Note: Even though the melts will be pastel colors of pink, blue, green or yellow -the flavors will all be vanilla.

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HOLIDAY PRETZEL RODS

REINDEER CHOCOLATE COVERED PRETZEL RODS (Pretzel rods with antlers)

 Ingredients:
4 ounces chocolate vanilla or butterscotch-flavored almond bark--chopped
12 large pretzel twists
12 pretzel rods
24 miniature semisweet chocolate chips
12 red M&M'schocolate candies
1 roll Betty Crocker Fruit by the Foot--Cherry or other flavor chewy fruit snack rolls
12 miniature green M&M's

 1. Place candy coating (Almond Bark) in 1-cup microwavable measuring cup. Microwave uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted.
 
2. Dip pretzel twists into melted candy coating. Place on waxed paper. Let stand until coating is set.
 
3. If necessary, re-warm coating. Dip top 2 inches of pretzel rod into melted candy coating; attach pretzel rod to bottom of pretzel twist. Place on waxed paper.
 
4. To make reindeer...
Press on chocolate chips for eyes and red M & M for nose-- using melted candy coating.

• Cut scarf from fruit roll; attach to reindeer using candy coating.
• Press on green M & M for button using candy coating. Place on waxed paper. Let stand until coating is set.
• Store coated pretzel rods loosely covered at room temperature no longer than 2 weeks. Really cute! (Source: Betty Crocker)

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EASY HOLIDAY (Or any Special Day) PRETZELS

Use Red and Green  M&M's for Christmas--Red and Pink for Valentine--Green for St. Paddy Day, etc.

1. Place ROUND pretzels 1-inch apart on an ungreased cookie sheet.
Place a Hershey's chocolate Kiss in the center of each pretzel and bake for 5 minutes.
2. Remove from the oven and gently press an M&M candy or candy heart into the center of the softened chocolate.
3. When pressing down you may need to wiggle the chocolate around a little to fill in any gaps between the chocolate and the pretzel. This will help the chocolate stick to the pretzel.
4. Cool completely  (Photo is courtesy of No Fuss Fabulous ! So much nicer when you can see what it looks like!)

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HALLOWEEN (or any Holiday color) PRETZEL RODS
Ingredients:
2 cups white chocolate candy melts or white chocolate chips
Orange colored sugar or sprinkles (for Christmas use red and green) 
Chocolate sprinkles
20 pretzel rods
Preparation:
1. Line a baking sheet with waxed paper.
2. Place candy melts or white chocolate chips in a double boiler. Heat over low heat until melted.
3. Spread orange sprinkles and chocolate sprinkles in even layers on two separate shallow plates.
4. Dip pretzel rods into white chocolate, using a spoon to coat the rods well.
5. Press gently into orange or other colored sprinkles. Turn, then press into chocolate sprinkles.
6. Place pretzel rods on prepared baking sheet. Let harden for 20-30 minutes.
Serve immediately or store in an airtight container for up to 1 week.

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Any of the above Pretzel Recipes are great for gifts... but also fun to make with kids -- for the kids!!!

If they are for gifts the following may give you ideas...

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GIFT WRAPPING  PRETZEL ROD IDEAS:

1. Purchase 'PRETZEL BAGS'.  Place 1 or more pretzels in a bags--dipped side up. Wrap prettily with ribbon and bow and you're done!

2. SMALL VASE
To make a "bouquet" of pretzels, stand pretzels dipped side up and wrap the tops individually in cellophane. Place them in a small vase and wrap it with a bow.

3. Take a TWO QUART JAR and fill the bottom of the jar a few inches with basket filler, shredded cellophane, or scrunched tissue paper. Put a pretty ribbon/bow or raffia around the jar. Stand the pretzels 'dipped ends up' in the jar.

FABRIC ON ABOVE JAR: You can also take some pretty fabric (or tissue paper); place the jar bottom in the middle of fabric/tisue paper;  pull the paper up with the material or paper flowing over the jar top. Secure the fabric or tissue paper at the jar lip with a ribbon!

4. You can do the same as the above using  SMALL CLAY POTS.

5. Place a few Rods that have been wrapped in individual cellophane pretzel bags and place in a cup...

6. Most everyone loves dipped pretzel Rods---if you are giving another wrapped gift---Use a rod as a decoration!  Place a cellophane  and ribbon wrapped rod on top of the wrapped package.

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GOODIES WITH PRETZELS AS AN INGREDIENT!

 CARAMEL CHOCOLATE CLUSTERS WITH PRETZELS  

25 soft caramels
1 tbsp. water
1 c. coarsely chopped walnuts
1 c. M&M'S plain chocolate candies
1/2 c. broken thin pretzel sticks

1. In medium saucepan, stir caramels and water over low heat until smooth.
2. Remove from heat and gently stir in nuts, candies and pretzels.
3. Drop by heaping teaspoonfuls onto greased waxed paper lined cookie sheets. Let stand until firm.

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PRETZEL CANDY DROPS
1 1/2cup Broken pretzel sticks
1 1/2 cup Nuts; chopped
1 pound White candy chocolate
Break pretzels into thirds, add nuts. Melt chocolate according to package directions. Pour chocolate over pretzels and nuts, stirring to cover all. Drop by spoonfuls onto wax paper on cookie sheet. Refrig about 10 minutes.

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BARB’S WINTER HOLIDAY SPECIAL (Or anytime special)
This one is really good---a tradition in many holiday homes!  (I make this every year!)

   1 2/3 cups (11-ounce package) Nestle TOLL HOUSE Butterscotch Morsels, divided
   1 1/2 cups (9 ounces) Nestle® TOLL HOUSE Milk Chocolate Morsels
   1/2 cup creamy peanut butter
   2 cups pretzel sticks
   2 cups dry-roasted peanuts
   1 1/3 cups Nestle RAISINETS Milk Chocolate-Covered Raisins
   Directions:

1. Butter 13 x 9-inch baking pan. 

2. Microwave 1 1/3 cups butterscotch morsels, semi-sweet morsels and peanut butter in large, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.

3. ADD pretzels, peanuts and Raisinets; stir well to coat. Spread into prepared baking pan.

4. PLACE remaining butterscotch morsels in small, heavy-duty plastic bag.

5, Microwave on MEDIUM-HIGH (70%) power for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth.

6. Cut tiny corner from bag; squeeze to drizzle over candy.

7. REFRIGERATE for 1 hour or until firm.

8. Break into bite-size pieces or chunks.
Source: verybestbaking.com

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CANDY CARAMEL PRETZELS AND CORN  

16 c. popped popcorn
2 c. firmly packed brown sugar
1/2 c. dark corn syrup
1/2 tsp. baking soda
2 c. of M&M'S®, raisins, chocolate mints
5 c. miniature pretzels
1 c. butter
1/2 tsp. salt
1 c. salted peanuts

1. Heat oven to 200 degrees. In large roasting pan combine popcorn and pretzels, set aside.

2. In 2 quart saucepan combine brown sugar, butter, corn syrup and salt. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (12 to 14 minutes).

3. Continue cooking, stirring occasionally until small amount of mixture dropped in ice forms a soft ball or candy thermometer reaches 238 degrees.

4. Remove from heat, stir in baking soda.
 
5. Pour over popcorn and pretzels, sprinkle peanuts over caramel mixture. Stir until all popcorn is coated.
 
6. Bake for 20 minutes, stir. Continue baking for 25 minutes. Remove from oven.
 
7. Stir in candy.

8. Immediately place caramel corn on waxed paper, cool.Break into pieces and store in tightly covered container.
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RANCH PRETZELS (APPETIZERS)  

1 bag broken up pretzels
1 pkg. Ranch style dressing (dry)
1/2 tsp. lemon pepper
1/2 tsp. dill weed
1/2 tsp. garlic powder or salt
1 c. oil

Heat oven to 350 degrees.
Break pretzels in bite size pieces and put in 9 x 13 inch cake pan. Mix oil, Ranch pack, dill weed, lemon pepper, and garlic together in small bowl.
Pour over pretzels and mix up and put in oven for 15-20 minutes. Stir about three times while baking. Let cool.
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BACON PRETZEL RODS (Hmmm-let me know what you think about this one!)  

1 lb. bacon
1 pkg. pretzel rods

Cut each bacon strip in half lengthwise.
Wrap bacon around pretzel rod in a spiral fashion.
Microwave on bacon rack until bacon is cooked, about 6 minutes for 8 pretzels.
These can also be broiled in the oven on a cookie sheet until bacon is done.
Optional: Sprinkle with garlic salt or Worcestershire sauce.

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STRAWBERRY PRETZEL JELLO DESSERT (or buffet dish) - - It may seem this is off  topic--but it DOES contain Pretzels and people really like it!  

 

1ST LAYER:

1 sm. bag pretzels, crushed (about 2 TO 2 1/2 cups)
3 tbsp. sugar
3/4 c. melted butter
Press into 9"x13" pan. Bake at 350 degrees for 10 minutes. Cool.

2ND LAYER:
1 (8 oz.) pkg. softened cream cheese
1 c. sugar
Beat cream cheese and sugar, mix in 1 (8 oz.) container Cool Whip. Spread over cooled crust.

3RD LAYER:
Mix this layer together first and then set aside to thicken.
Dissolve 1 large box strawberry Jello in 2 cups boiling water. Add diced frozen strawberries, 12 ounce bag or 2 cups cut up fresh. Gently pour over 2nd layer. Refrigerate to set.

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BLUEBERRY PRETZEL DELIGHT   

3 tbsp. sugar
2 c. crushed pretzels
3/4 c. butter, melted
1 (8 oz.) cream cheese
1/2 c. confectioners' sugar
1 (8 oz.) Cool Whip
1 can blueberry pie filling
1 lg. black raspberry Jello
2 1/2 c. boiling water

Mix together the sugar, pretzels and butter. Press it into the bottom of a 9 x 13 pan. Bake 15 minutes at 350 degrees. Cool. 

Cream softened cheese, add the confectioners' sugar, beat. Fold in Cool Whip.
Spread it over the baked cooked layer. 

Make Jello, add 2 1/2 cup boiling water to gelatin. Cool until syrupy, add can of blueberry filling. 

Chill until slightly thickened. Spread over cream cheese layer and chill. Serves 16 to 20.

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CHERRY AND PRETZEL DESSERT 

2 c. coarsely crushed pretzels (save out 1/2 for topping)
1 c. melted butter
3/4 c. sugar
Mix together and press in bottom of 9 x 13 inch pan (chill).

1/2 c. powdered sugar
8 oz. cream cheese (softened)
Mix together and spread over crust:

1 can cherry pie filling
Pour over cream cheese. Top with Cool Whip and sprinkle 1/2 cup pretzels on top.

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 BUTTER PRETZEL COOKIES   

2 c. sifted flour
1/2 c. sugar
1/4 tsp. salt
1 c. butter
2 1/2 tsp. vanilla
2 tbsp. milk
2 c. coarsely crushed pretzels (about 36 thin twisted pretzels)
Confectioners' sugar

1. Preheat oven to 325 degrees.
2. Sift flour, sugar, and salt together.
3. Work in the butter and vanilla, then add milk and pretzels.
4. Shape into balls about 1 inch in diameter.
5. Place on greased cookie sheets. Bake in oven for about 25 minutes. 6. While still warm, roll cookies in confectioners' sugar. Makes about 5 dozen. 

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What are some of your favorite pretzel ideas? Please share via the comment link below or contact page...

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You may also like some of the ideas in the FOOD GIFTS  Category. (Tea mixes, Chocolate covered spoons, Colored Sugars, Apples on a stick, etc.)

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 Cocoa Gift Ideas are page bottom...

 

WHEN IT'S COLD, COLD, COLD...Help kids plan a comfy-warm Cocoa Party!

You could add a movie (an old favorite or something just released.) Make popcorn or have cookies and set up a hot chocolate bar where everyone can add marshmallows, chocolate sprinkles, and whipped cream to cups of cocoa. Extension Idea: Consider adding a pajama party! Have kids wear PJ's and lounge on pillows and blankets as they watch a movie. (Don't forget favorite stuffed animals!)

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FANCY UP THAT HOT CHOCOLATE MIX!!!

Making plain hot chocolate from a mix? Consider the following:

•  Garnish your cocoa with a candy cane which can double as a stirrer.
• Whipped cream and colored sprinkles!
• Top with whipped cream, cherry and chocolate sauce.
• Make a "Milky Way" drink by adding caramel topping.
• Place chocolate chips in the bottom of a clear glass mug. Add steaming hot milk and stir the melted chocolate.
• Top hot cocoa with whipped cream and cinnamon.
• Drop a scoop of peppermint ice cream into a mug of hot chocolate.
• Put two large marshmallows in the bottom of an empty cup and pour hot chocolate on top so that the marshmallows melt. Serve with graham crackers to make s'mores in a cup. Source: amazingmoms.com

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TIPS FOR A CROWD OF COCOA LOVERS!
1.  Purchase an inexpensive 'party coffee pot' for 50 cups or more; pre-make the hot chocolate. Just fill the pot with water--get it hot--add the mix.
2.  For a large program you'll need 2 pots or add a couple air pots to keep it warm as it's made.
3.  Don't use any mix with marshmallows already in it; the spout of the coffee pot may clog!
4.  You can also use the pots for warm apple cider at other times!

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FEELING CREATIVE? Try some of the following yummy recipes!

MAKE SNOWMAN SOUP (See Hot Cocoa Gift and Poem Ideas at page bottom) 
Put hot chocolate mix in a cup.
Add hot water and mix.
Put in two Hershey kisses…stir again.
To cool off add an ice cube and then two or three marshmallows for the snowballs.
A Candy cane would a nice touch as stirrer.

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RECIPES USING HERSHEY'S HOT COCOA
Basic Ingredients:
1/2 cup sugar
1/4 cup Hershey's Cocoa
Dash salt
1/3 cup hot water
4 cups (1 qt.) milk
3/4 teaspoon vanilla extract
Miniature marshmallows or sweetened whipped cream(optional)

Directions:
1. Stir together sugar, cocoa and salt in medium saucepan; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add milk; stirring constantly, heat to serving temperature. Do Not Boil a second time.
2. Remove from heat; add vanilla. Beat with rotary beater or whisk until foamy. Serve topped with marshmallows or whipped cream, if desired. Five 8-oz. servings.

VARIATIONS TO THE ABOVE: Add one of the following with the vanilla extract:

• SPICED COCOA: 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg. Serve with cinnamon stick, if desired.
• MINT COCOA: 1/2 teaspoon mint extract OR 3 tablespoons crushed hard peppermint candy OR 2 to 3 tablespoons white crème de menthe. (At home-for adults only) Serve with peppermint candy stick, if desired.
• CITRUS COCOA: 1/2 teaspoon orange extract OR 2 to 3 tablespoons orange liqueur. (Again-for adults only)
• SWISS MOCHA: 2 to 2-1/2 teaspoons powdered instant coffee.
• COCOA AU LAIT: Omit marshmallows or whipped cream. Spoon 2 tablespoons softened vanilla ice cream on top of each cup of cocoa at serving time. SLIM-TRIM COCOA: Omit sugar. Combine cocoa, salt and water; substitute nonfat milk. Proceed as above. With vanilla, stir in sugar substitute with sweetening equivalence of 1/2 cup sugar.
• CANADIAN COCOA: 1/2 teaspoon maple extract.
• MICROWAVE SINGLE SERVING: Combine 1 heaping teaspoon Hershey's Cocoa, 2 heaping teaspoons sugar and dash salt in microwave-safe cup or mug. Add 2 teaspoons cold milk; stir until smooth. Fill cup with milk. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until hot. Stir to blend. From: hersheys.com

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EASY RASBERRY COCOA MIX
Ingredients:
3 cups instant hot cocoa mix
1 package unsweetened raspberry-flavored kool-aid mix
Combine all ingredients in a container that seals/closes tightly.
Shake until well blended.
 Store in an airtight container.
To serve: Stir 2 heaping tablespoons into a mug of hot water.

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HOMEMADE HOT COCOA MIX #1 
Ingredients:
3 c. non-fat dry milk powder
1/2 c. cocoa
1 c. sugar
Dash of salt
Thoroughly combine all ingredients.
Will make mix for 24 servings.
Can be stored in airtight container for two months.
For one serving - 3 heaping teaspoons and 1/2 cup hot water.
Source: cooks.com

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MAKE HOT COCOA MIX #2 
Ingredients:
2 lbs. can Nestle Quick powder
1/2 c. cocoa
2 c. powdered sugar
1/2 to 1 c. granulated sugar
7 c. powdered milk
2 1/2 c. Coffeemate
Sift all ingredients together. Makes 1 gallon of mix.
To make hot chocolate: put 1/4 cup mix to 1 cup hot water.
Source: cooks.com

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CHOCOLATE SWIZZLE NOG
A steaming mug of a rich, whipped cream-topping treat.
Makes 8 servings
Cook Time: 5 minutes
Ingredients:
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
4 cups milk
4 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract or peppermint extract
Whipped cream or whipped topping

• In medium-sized saucepan, combine EAGLE BRAND®, milk and cocoa.
• Heat thouroughly, stirring constantly. Remove from heat.
• Stir in vanilla or peppermint extract.
• Serve warm in mugs; top with whipped cream or whipped topping.
  Source: eaglebrand.com

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A FAVORITE HOT COCOA
Ingredients:
1/2 cup granulated sugar
1/3 cup hot water
1/4 cup unsweetened cocoa powder
4 cups milk
1/8 teaspoon salt
3/4 teaspoon vanilla extract
Mix cocoa, sugar, water and salt in a saucepan.

• Over medium heat, stir constantly until mixture boils.
• Cook, stirring constantly, for 1 minute.
• Stir in the milk and heat, but do not boil.
• Remove from heat and add vanilla; blend well.
• Serve immediately.
  Makes 4 servings.

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PUMPKIN SPICE HOT COCOA

Serves six
6 cups of milk
6 packets of powdered hot chocolate OR ½ lb. of dark chocolate bits
1 1/2 tbsp. pumpkin pie spice
Lots of whipped cream
Cinnamon

Heat milk to almost boiling. Place hot chocolate mix into mugs and thoroughly mix in ¼ T of pumpkin pie spice in each cup. Pour in hot milk and stir well. Load on the whip cream. Sprinkle cinnamon on top. Recipe and photo thanks to No Fuss Fabulous!

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MEXICAN HOT CHOCOLATE
Ingredients:
1/4 cup granulated sugar
3/4 teaspoon ground cinnamon
dash salt
1 quart milk (4 cups), divided
1/4 cup half-and-half
3/4 teaspoon vanilla extract
PREPARATION:
In a small bowl, combine cocoa, sugar, cinnamon, and salt.
Heat 1 cup of milk in a saucepan until bubbling.
Stir in cocoa mixture and whisk until smooth.
Bring to a boil over low heat, stirring constantly.
Source Diana Rattray

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SNOWY WHITE HOT COCOA
Ingredients:
1 ½ tablespoons white-chocolate instant pudding mix
1 cup milk
Whipped cream
Combine pudding mix and milk in a microwaveable mug.
Heat  in the microwave for 60 seconds on high.
Top with whipped cream and/or crushed candy canes, if desired.
Source: Family Fun Magazine, Dec/04

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HOLIDAY COCOA
A spoonful of marshmallow creme tops steaming homemade cocoa with rich chocolate flavor and a hint of spice.
Start to Finish:15 min
Makes 6 servings (about 3/4 cup each)
Ingredients:
1/2 cup sugar
1/4 cup unsweetened baking cocoa
1/3 cup water
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups milk
3/4 cup marshmallow creme
1. In 2-quart saucepan, heat sugar, cocoa, water, cinnamon and nutmeg over low heat, stirring constantly, until mixture is smooth. Heat to boiling; reduce heat. Simmer 4 minutes, stirring constantly.
2. Stir in milk. Heat over low heat. Pour cocoa into 6 mugs. Top each with 2 tablespoons marshmallow creme. Source: bettycrocker.com

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HAPPY HOLIDAY GOURMET HOT COCOA
Ingredients:

8 cups dry instant skim milk
4 3/4 cups powdered sugar (note: can use 1/2 Splenda & 1/2 icing sugar)
1 3/4 cups cocoa
1 1/2 cup Light non-dairy creamer
1 small package Low-fat instant chocolate pudding mix
1 box of 12 candy canes, pulverized
Combine above ingredients in a large mixing bowl and fold together well-- or place into a food processor and mix to make it a fine powder.
To Serve:
Mix 2 tablespoons in a mug of hot water, top with marshmallows ...can put a candy cane in cup as stirrer... Source: celebrating-christmas.com

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EXTRA RICH FLAVORED COCOA
The secret ingredient in this mix is the mini chocolate chips, which melts when combined with the boiling water and give the cocoa an extra-rich flavor. Ingredients:
2 cups nonfat dry milk powder
3/4 cup sugar
1/2 cup unsweetened cocoa
1/2 cup mini semisweet chocolate chips
1/2 cup powdered nondairy creamer
1/8 teaspoon salt
1. Measure all of the ingredients into a mixing bowl and whisk them until they are evenly blended.
2. Store the mix in a tightly covered container at room temperature until you're ready to use. Makes about 4 cups of mix.
3. Spoon 3 or 4 generous tablespoons of cocoa mix into your cup (depending on the size), add boiling water, and stir well.

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Not Cocoa but sounds fun for you at home!  PEPPERMINT PATTY MOCHA
Ingredients: 1 small (1-1/2 inch) YORK Peppermint Pattie
1 to 2 teaspoons milk
hot coffee
Whipped cream(optional)
 
Directions:
1. Unwrap candy and cut into quarters; place in large microwave-safe mug. Add milk.
2. Microwave at HIGH (100%) 30 seconds or until candy is melted and smooth when stirred. Stir in hot coffee until mug is almost full.
3. Top with whipped cream, if desired. Serve immediately. 1 serving.

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HOMEMADE MARSHMALLOWS ...Your group may like to try this in a cooking activity!

(Or maybe your children at home?!) A lot of work-but may be fun!
Ingredients:
3 tablespoons (3 packets) powdered gelatin*
2 cups cold water
2 cups sugar
2 egg whites
2 cups confectioners' sugar, sifted, plus more for dusting pan and marshmallows
Butter, for greasing pan

•  In a medium sized saucepan soak the gelatin in the cold water.
• After the gelatin has softened, approximately 10 minutes, add the regular sugar and then gently dissolve over low heat, approximately 8 minutes.
• Remove from the heat and allow to cool to room temperature.
• In a mixer, beat the egg whites until stiff peaks and then fold in the sifted confectioners' sugar.
• While the mixer is on low, slowly pour in the cooled gelatin mixture. Increase the speed and beat until white and thick. The volume should double in size and should form between soft and firm peaks.

Line an 8 by 8-inch baking dish with high sides with foil; grease slightly with butter and coat with confectioners' sugar. Alternatively, you can use a baking sheet, but the marshmallows will not be as tall. Pour marshmallow mixture in and top with more sifted confectioners' sugar. Leave out overnight or for at least 3 hours to set. The marshmallow should be light and spongy when set. (Loosen marshmallow from edges of tray and invert onto a large cutting board. Peel off foil and use a large knife to cut the marshmallows into cubes. Dredge each piece in confectioners' sugar.
(Yep, reading it again-there's some work to it!) Source: foodnetwork.com

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COCOA MIX GIFT #1  FOR A WINTER DAY...

Materials:
Small glass jar (baby food size)
1 serving of hot cocoa mix
About 1/4 cup of small marshmallows
4-inch or larger fabric scrap (depending on the size of your jar)
18" length of ribbon
Glue
Hershey Kiss candy
Small wrapped candy cane
Card

Directions:
Clean the jar and dry it well. Measure a one-cup serving of the hot cocoa mix into the jar. Fill the jar to the top with small marshmallows. . Cut the fabric scrap into a circle. Center the fabric circle on top of the jar lid. Tie the ribbon around the edge. Glue the Hershey Kiss on top of the fabric cover. Glue the candy cane to the side of the jar. Write a personal note and draw a candy cane or other symbol on the card.

Include simple directions like the following:
"Here's a little gift to warm you up on a cold afternoon. Simply pour this jar of cocoa mix into a mug filled with 6 to 8 oz. of hot water. Top with marshmallows and drop in the Hershey Kiss. Stir with the candy cane and enjoy!"

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COCOA GIFT #2 (SNOWMAN SOUP) WITH POEMS

Place in a clear plastic bag...
1 individual pack hot chocolate mix
3 Hershey's chocolate kisses
10-15 mini-marshmallows
1 small candy cane

Add one of the following poems...

COCOA POEM #1
When the weather outside is frightful,
Snowman Soup can be delightful.
May it warm your spirit and your soul.
Let it Snow, Let it Snow, Let it Snow!

When you feel a chill or 'burrrrrr',
Use the peppermint stick to stir.
Add hot water and sip it slow.
Let it Snow, Let it Snow, Let it Snow.
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POEM #2 When it's so cold that you holler and whoop,
It's time to bring out the Snowman Soup!

Pour the packet in a mug. Add marshmallows too.
And throw in these kisses that are special just for you.

Now add some hot water and use the cane to stir it.
Sip slowly and soon you'll feel the warm winter spirit!
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COCOA POEM #3

A little cup of cocoa, I'm sending your way,
For you to sip and enjoy, On some cold lonely day.

As you sip this cocoa, It's warmth will warm your heart...
Just like our friendship warmed mine, Right from the very start.

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HAVE FUN WITH ALL THE WINTER PAGES!

• Winter Arts and Crafts
• Winter Inside Games
• Winter Outside Snow Games
• Random Winter Ideas
• Snowman Themed Games...
• Snowman Themed Arts and Crafts
• Miscellaneous Snowman Ideas
• Snowman Themed Snacks 

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