Appetizers and Beverages

More Hot Chocolate Mix Recipes by various members

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By leighfluver:
Ingredients:
Miniature marshmallows or sweetened whipped cream(optional)
1/2 cup sugar
1/4 cup HERSHEY'S Cocoa
4 cups (1 qt.) milk
1/3 cup hot water
Dash salt
3/4 teaspoon vanilla extract
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.

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: 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 creme de menthe. Serve with peppermint candy stick, if desired.

CITRUS COCOA: 1/2 teaspoon orange extract OR 2 to 3 tablespoons orange liqueur.

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: In microwave-safe cup or mug, combine 1 heaping teaspoon HERSHEY'S Cocoa, 2 heaping teaspoons sugar and dash salt. 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; serve.



by Mom In Missouri:
Here's one that we like
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and it's simple.

1 can Sweetened Condenced Milk
1/2 cup cocoa powder
Whisk together in saucepan--
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon salt
Whisk briefly again
6 1/2 cups of water

Stir together, heat through. Whatever you don't use or want to have it mixed for in the morning, store in jar with tight lid.

It was great and I've got this stuff on hand and tasted very good.

Spinich Dip by 4littlelambs


2 cups chopped tomatoes
1 Tbsp chopped jalepeno peppers
8 oz cream cheese, softened
2 cups shredded monterey jack cheese
10 oz frozen chopped spinach, thawed & drained
3/4 of whole onion, finely chopped
1/3 cup half & half

Mix all together and bake in buttered casserole at 350 degrees for 20-25 minutes!!

I didn't use the whole jalepeno cause I thought it would be too hot! I used about 3/4 tablespoon and tasted it but it didn't burn! I also used 1 cup moz. cheese and 1 cup colby monterey jack... cause that's what I had! Oh... and I used light cream instead of half & half in error (mmmm)!! It's oniony for sure... I used a half cup of onion but will cut that next time!

Easy... and VERY yummy!

Love,
Susan

Lots of Punch recipes by various members

Need some recipe help!!!!!
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I need cheap baby shower punch recipe!

Also do i have to do anything to my banana bread recipe if i want to make mini muffins out of it. Tifferjo gave me a good idea to make some of them to travel with on the train.


Thanks ladies your wonderful
When you have accomplished your daily task, go to sleep in peace; God is awake!
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coxmama

1 can of lime aid
1 can of pineapple juice
1 bottle of gingerale
4c of sherbert

It's not the cheapest in the world, but it is yummy!

As far as the muffins go, just reduce the baking time to about 20 minutes instead of 60.
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mom2jacob

I do that same kind of punch just a little different....
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1 3 liter bottle of 7-up, or Sprite
1 3 liter bottle of Hawaiin punch
and some sherbert ice cream (any flavor)
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kimmymom

Re: any kind of sherbert?

rainbow sherbert (yum - )
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EightisEnuf

I just use rasberry sherbet and gingerale
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you can dress it up with fresh rasberries if you want.

1/2 gallon of sherbet for each 2 liter of gingerale.
Hugs!
Beth
MoM to 10 great kids!
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munchkinhead426

Easiest punch recipe ever...

And our favorite, we even had it at our wedding...
1 2-l. bottle of lemon-lime type pop.
1 Can lemonade, or raspberry lemonade
1/2 container of sherbet... Not rainbow because the colors melt together. We usually use pineapple or raspberry. (especially for a shower you can use yellow, or green, or pink depending on the baby)

You pour it in a punch bowl, refilling as necessary.
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phil4 6 mommy

I think this is pretty cheap

I've had it with a 2 liter bottle of Cheerwine soda and a can of pineapple juice. really good if you chill the pineapple jiuce in the freezer first and make it "slushy". I think you can also use gingerale with the pineapple juice but you may need to add a cup of sugar.

Kinsa's Sweet Drink by Kinsa

I have discovered a drink.
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Take a can of frozen apple juice and put it in the crockpot. Add the appropriate amount of water.

Then put in a quarter cup of brown sugar, because, you know, apple juice isn't sweet enough as it is!

In a cheesecloth, put in some cloves, allspice, and cinnamon.

Put crockpot on high for an hour.

Ooo, baby! That stuff is SWEET! It gives my sweet tea a run for the money! If I ever need a sugar rush, I now know what to do!

Mushroom Croustades by noahsmom29

48 very thin slices bread
4 T soft margarine, room temp
4 T butter
3 T finely chopped green onions
1/2 lb mushrooms, finely chopped
2 T all purpose flour
1 cup heavy cream
1 T minced fresh parsley (I use dried)
1 1/2 tsp minced chives
1/2 tsp lemon juice
1/2 tsp salt
1/8 tsp cayenne pepper

Cut a 2 1/2 inch circle from each of 48 slices of bread. Lightly spread softened margarine on both sides and press into 1 3/4 inch mini muffin tins. Bake 10 min at 350 degrees or until bread is lightly toasted. Cool. Store in airtight container or freeze until ready to use.

In a 10 inch skillet, melt butter. Add green onions and cook over moderate heat for 4 minutes, stirring constantly. Add mushrooms and cook for 10 - 15 minutes. Remove from heat and sprinkle flour over mixture, stirring to blend. Return to heat. Pour in heavy cream; stir and heat to boiling. When thickened, simmer and cook 1 minute. Remove from heat and add parsley, chives, lemon juice, salt and cayenne pepper. Cool.

Fill shells with mushroom mixture. Bake at 350 degrees for 10 minutes. Let cool 5 min before serving.

These can be frozen after they are filled, just bake for 20 min at 350.

Yummy!!!

Quesadillas by deardaughterofeve

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Use a light hand when seasoning with kosher salt, as the cheese itself is rather salty. Cooling the quesadillas before cutting and serving is important; straight from the skillet, the cheese is molten and will ooze out. We advise against using sharp or aged cheddar cheese in this recipe, as both tend to separate and turn greasy. Serve the quesadillas with salsa, guacamole, or sour cream. Finished quesadillas can be held on a baking sheet in a 200-degree oven for up to 20 minutes.

Makes 2 folded 8-inch Quesadillas 2 plain flour tortillas , eight-inch
2/3 cup shredded cheddar cheese or shredded Monterey Jack (3 ounces)
1 tablespoon minced pickled jalapeños (optional)
vegetable oil for brushing tortillas
kosher salt

1. Heat 10-inch nonstick skillet over medium heat until hot, about 2 minutes. Place 1 tortilla in skillet and toast until soft and puffed slightly at edges, about 2 minutes. Flip tortilla and toast until puffed and slightly browned, 1 to 2 minutes longer. Slip tortilla onto cutting board. Repeat to toast second tortilla while assembling first quesadilla. Sprinkle 1/3 cup cheese, and half of jalapeños, if using, over half of tortilla, leaving 1/2-inch border around edge. Fold tortilla in half and press to flatten. Brush surface generously with oil, sprinkle lightly with salt, and set aside. Repeat to form second quesadilla.

2. Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes. Brush surfaces with oil and sprinkle lightly with salt. Flip quesadillas and cook until second sides are crisp and browned, 1 to 2 minutes longer. Transfer quesadillas to cutting board; cool about 3 minutes, halve each quesadilla, and serve.

To cook two quesadillas at once, arrange folded edges toward center of skillet.