campari orange fizz

Ice cubes
1/4 cup Campari
1/2 cup orange juice
1 1/2 cups sparkling water or seltzer
Orange slice, halved


Place the ice cubes in a highball glass. Add the Campari, orange juice, and sparkling water. Add a slice of fresh orange and serve.

pretzel rings

• 1 bag of pretzel rings  (hard to find but available)
• 1 package Hershey’s Kisses (any variety)
• 1 package M&M’s (any variety)
• colored sugar crystals (optional)

 

Using a lined cookie sheet  (sprayed with non-stick cooking spray if necessary), place the pretzel rings flat on each sheet (using as many as you require). Unwrap the Hershey’s Kisses and place 1 Kiss in the center of each pretzel ring. Bake at 275℉, for approximately 3 minutes—just enough to soften chocolate, not melt it (chocolate should stay in Kiss shape, but readily spread when a single M&M is pushed gently into the center). Remove from oven. Place a single M&M in the center of each Kiss, pressing down gently so the softened Kiss spreads and fills the center of the pretzel ring. If desired, sprinkle warm rings with colored sugars crystals for additional color. Refrigerate for 5-10 minutes (or until chocolate is firm), and serve as needed.

black eggnog

• 1.5 oz. Black Sambuca
• 6 oz. Eggnog

1. Mix 1-1/2 ounces of Black Sambuca into a glass filled with 6 ounces of Eggnog
2. Stir.

candy cane martini

1 ½ ounce citrus vodka
½ ounce campari
½ ounce vermouth
1 ½ ounce freshly squeezed orange juice
Candy Cane or colored sugar to garnish

Garnish rim of glass with crushed candy cane or colored sugar.
Pour ingredients over ice into a shaker. 
Shake and strain in a chilled martini glass.
Put a candy cane in it to finish. 

almond joy martini

 

1 oz.  chocolate vodka
1 oz. hazelnut liqueur (like frangelico)
1 oz. coconut rum 

 

Combine all ingredients with ice in a cocktail shaker. Shake until well blended, then strain into a chilled martini glass. 

chocolate margarita

1 1/2 oz tequila
1 oz Godiva liquor
2 tablespoon chocolate syrup
3/4 oz cream or half and half
2 oz orange juice
Cocoa -for the rim of glass
Ice

Wet the edge of the glass and rim with cocoa. Combine all ingredients in a shaker and pour into a glass.

chocolate polar bear

	1 oz. Amaretto 0.25 oz. chocolate syrup 1 oz. Creme de Cacao 5 oz.  french vanilla ice cream 2 dashes Vanilla Extract
	Combine all ingredients in a blender on low speed for a short length of time. Pour into a chilled glass and serve.

chocolate milk whip

4 oz. chocolate milk
2 oz.cold coffee
whipped cream
shaved chocolate

 

Fill a tall glass with ice. Add 4 oz. chocolate milk and 2 oz. cold coffee. Top with whipped cream and garnish with shaved chocolate.

bing cherry drink

• 1/3 cup cherry juice
• 1/4 cup orange juice
• 2 Tablespoons water
• ice

Place ice in glass. Add all ingredients and stir.


Garnish maraschino cherry in glass.

chocolate walnut cups

1/2 cup butter, softened
1 cup packed brown sugar
1 cup milk
2-3/4 cups graham cracker crumbs
2 cups milk chocolate chips
2 cups finely chopped walnuts 
Topping: 1-1/4 cups milk chocolate chips, melted

Directions:
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in milk. Stir in the crumbs, chips and walnuts. Fill miniature foil baking cups three-fourths full. Place 1 in. apart on baking sheets. Bake at 375° for 10-12 minutes or until set. Cool on wire racks. Top each cookie with 1/4 teaspoon melted chocolate. Store in the refrigerator. 

~I made these for a christmas gathering. The foil baking cups made them fit right in for a christmas celebration.  

When I make them for other occasions, I use regular mini paper cups in a mini muffin tin.

Snickerdoodle Spirals

1 1/3 cups sugar
1 tablespoon ground cinnamon
1/2 cup softened butter, plus melted butter for brushing dough
3 ounces cream cheese, softened
1/2 teaspoon baking powder
1 egg
1 teaspoon vanilla
2 3/4 cups all-purpose flour


1. Mix 1/3 cup of sugar and 1 tablespoon cinnamon.
2. Beat softened butter and cream cheese. Beat in remaining cup of sugar and baking powder, scraping sides of bowl occasionally. Beat in egg and vanilla. Add flour to batter in small increments, beating as much as you can with mixer. Blend in remaining flour with a wooden spoon, or, if wearing food-preparation gloves, blend in by hand.
3. Divide dough in half. Roll half of dough between two sheets of parchment or wax paper into 12-by-8-inch rectangle. Remove top sheet of paper. Brush dough with melted butter. Sprinkle with 2 tablespoons cinnamon mixture.
4. Starting from one of the short sides, roll up jellyroll fashion, removing paper as you work. Use paper to bend and roll dough as you work. Repeat with remaining dough, melted butter and cinnamon mixture. At this point, you can wrap dough in parchment or wax paper and store in a freezer-quality sealable plastic bag. Freeze overnight before baking. Dough should be very firm.
5. Heat oven to 375 F. Using sharp knife, cut dough into slices. Place on ungreased cookie sheet. Bake 8-10 minutes or until edges are firm. Cool on cookie sheet 1 minute. Transfer to rack to cool.

rudolph tini

2 fluid ounces vodka
1 fluid ounce hazelnut liqueur (example-Frangelico)
1 fluid ounce coconut flavored rum
1 fluid ounce half-and-half cream
optional garnish: 2  cinnamon sticks
                            1 maraschino cherry

Directions

Pour the vodka, hazelnut liqueur, rum, and half-and-half into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass.
- Optional garnish with the cinnamon sticks to look like antlers, and the cherry on the rim to look like a nose.