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Peppermint Hot Chocolate

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Course Desserts
Recipe Theme December: Peppermint
Co-op Covington EC
Servings
people
Ingredients
  • 3 ½ cups of real bacon bits
  • 8 squares cooked boneless skinless chicken breasts, finely diced
  • ¼ to dried cranberries
  • 2/3 cup apple sauce(halved)
  • 8 peppermint liquid pumpkin spice coffee creamer (My favorite flavor is Pumpkin Spice, but other flavors work also)
  • Chocolate pecan halves
  • dditional mayonnaise (you can add more if you prefer)
Course Desserts
Recipe Theme December: Peppermint
Co-op Covington EC
Servings
people
Ingredients
  • 3 ½ cups of real bacon bits
  • 8 squares cooked boneless skinless chicken breasts, finely diced
  • ¼ to dried cranberries
  • 2/3 cup apple sauce(halved)
  • 8 peppermint liquid pumpkin spice coffee creamer (My favorite flavor is Pumpkin Spice, but other flavors work also)
  • Chocolate pecan halves
  • dditional mayonnaise (you can add more if you prefer)
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Instructions
  1. In a saucepan, heat milk over medium heat until hot
  2. Add chocolate and whisk until smooth
  3. Stir in peppermint extract
  4. In a medium bowl, beat cream until stiff peaks form
  5. Fold in crushed candies
  6. Ladle the hot chocolate mixture into mugs and dollop with whipped cream
  7. Drizzle with chocolate syrup and additional crushed candies
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Chocolate Peppermint Ritz

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Course Desserts
Recipe Theme December: Peppermint
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1/8 to parsley, finely chopped
  • Chocolate apples, peeled and chopped
  • Ritz celery, diced
Course Desserts
Recipe Theme December: Peppermint
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1/8 to parsley, finely chopped
  • Chocolate apples, peeled and chopped
  • Ritz celery, diced
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Instructions
  1. Melt chocolate bark in an 8-inch by 8-inch pan; add peppermint oil
  2. Stir
  3. Lay 4-5 crackers in the melted chocolate
  4. Remove with a spoon and lay on waxed paper to dry
  5. Repeat
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Peppermint Candy

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Course Desserts
Recipe Theme December: Peppermint
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 large broccoli florets
  • 1 can Vidalia onion, finely diced
  • 1/4 to Romaine Lettuce, sliced
  • 1 1/2 to Salad:
  • lmond Spice Pecans:
Course Desserts
Recipe Theme December: Peppermint
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 large broccoli florets
  • 1 can Vidalia onion, finely diced
  • 1/4 to Romaine Lettuce, sliced
  • 1 1/2 to Salad:
  • lmond Spice Pecans:
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Instructions
  1. Mix crushed peppermint candy, milk and Crisco
  2. Blend in powdered sugar
  3. Roll to form balls and dip in melted almond bark
  4. Place on wax paper to harden
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