Category: Recipe

Recipe

January 2020 Writers and Readers Quick Snack – Peppermint Hot Chocolate

Sarah Shuttleworth

PEPPERMINT HOT CHOCOLATE SUBMITTED BY GLENDA BONHAM

1 cup cocoa powder
1/2 cup dark cocoa powder
1 cup sugar
1 cup finely crushed candy canes- I used (40) peppermint starlight mints

Whisk together all the ingredients and transfer to an airtight container.

To prepare hot chocolate: Combine 1/4 cup of the hot chocolate mix and 1 cup of milk in a saucepan for each serving of hot chocolate. Whisk to combine. Warm over medium heat until steaming, stirring occasionally. Pour into mugs and top with whipped cream or marshmallows, if desired. Enjoy!

Recipe

December 2019 Writers and Readers Quick Snack: Peppermint Bark

Sarah Shuttleworth

Peppermint Bark Submitted by Glenda Bonham

1 lb. Vanilla or Almond Bark
1 cup crushed peppermint candy canes

Cover a cookie sheet with foil.
Place candy canes in a heavy duty plastic bag and crush with a rolling pin or meat mallet. Set aside.
Melt bark in a glass bowl in the microwave at 30 second intervals stirred between heatings until smooth and creamy. Pour melted bark onto cookie sheet and spread out evenly. Sprinkle crushed candy canes on top and press in lightly. Allow to cool and break into pieces. Store at room temperature in an air-tight container.

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Recipe

October Newsletter Writers/Readers Quick Snack: Rolo Stuffed Ritz Crackers

Sarah Shuttleworth

Rolo Stuffed Ritz Crackers

10 Rolo Candies

20 Ritz Crackers

Preheat oven to 350 degrees F.

Place half of the Ritz crackers on a baking sheet face side down, and top each one with a Rolo candy. Bake for 3-5 minutes, until chocolate is soft and not melted.

Remove from the oven and immediately top with remaining crackers, and press down to create a sandwich. Cool completely. Once cool, store in an air-tight bag or container.

Glenda Bonham

( Glenda brought these to meeting and they were scrumptious!)

Recipe

September Newsletter Writers and Readers Quick Snack: Pumpkin Spice Chex Mix

Sarah Shuttleworth

Pumpkin Spice Chex Mix

4 cups honey nut Chex cereal
2 cups pretzels
16 oz. bag Caramel Bugles (Caramel Bugles)
1/4 cup butter (melted)
1/4 cup brown sugar
1 tbsp. Pumpkin Pie Spice
1/2 tsp vanilla extract
18 oz. bag Boo-terscotch M&M’s
1 cup harvest candy mix (candy corn, candy pump- kins)
1/2 cup Reese’s pieces

(If you can’t find butter scotch M&M’s –use your choice)

In a large mixing bowl, mix the cereal, pretzels and Bugles

In a small bowl, stir together melted butter, brown sugar, pumpkin pie spice, and vanilla and then pour over the dry mix. Stir to coat.

On a baking sheet lined with parchment paper spread out the mixture into an even layer. Bake at 275 for 45 minutes, stirring every 15
minutes. Spread on wax paper to cool. Once cool add the candy pieces. Store in an airtight container.

Submitted by Glenda Bonham

Recipe

August Newsletter Writers/Readers Quick Snack: Cantaloupe Pie

Sarah Shuttleworth

Cantaloupe Pie
Submitted by Glenda Bonham

1 fully ripe cantaloupe (preferably Pecos, of course)

3 tablespoons flourPie-clip-art-pictures-free-clipart-images-2

1/8 teaspoon nutmeg

1 stick butter

5 egg yolks, beaten

1/2 cup sugar

1 9-inch baked pie shell

5 egg whites

1/8 teaspoon vanilla

3 tablespoons sugar or to taste

Cut the cantaloupe into smallish chunks and cook over low heat until soft enough to mash. Add flour, nutmeg, butter, egg yolks, and 1/2 cup sugar. Continue cooking, stirring constantly until thick. Cool and pour into baked pie shell.

To make meringue, beat egg whites until stiff, adding vanilla and sugar. Cover pie with meringue and brown slightly under the broiler. You may top with Cool Whip instead, if desired. Refrigerate for 1 to 2 hours before serving.