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#teamMBPR's
Holiday Recipes

Crockpot Hot Chocolate

Olivia's Recipe

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INGREDIENTS

  • 1 1/2 cups semi-sweet chocolate chips

  • 1/4 cup cocoa powder or dutch cocoa powder

  • 1 (14 ounce) can sweetened condensed milk

  • 6 cups half-and-half

  • 1 teaspoon vanilla extract

  • Flavored liqueur, such as peppermint schnapps, Kahlua, Baileys, etc., to serve (optional)

  • Whipped cream, mini marshmallows, chocolate syrup, chocolate shavings, and/or candy canes, to serve (optional)

INSTRUCTIONS

  1. Combine the chocolate chips, cocoa powder, condensed milk, half-and-half, and vanilla extract in a slow cooker. Stir to combine.

  2. Cook, covered, until everything is melted, stirring occasionally, about 2 hours on low.

  3. Set to warm. Grab your favorite holiday mug and serve with flavored liqueurs and toppings, if desired.

Fudgy Peppermint Brownie Cookies

Honor's Recipe

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INGREDIENTS

  • 8-ounce bittersweet chocolate, chopped

  • 6 tablespoon unsalted butter

  • 3/4 cup brown sugar

  • 1/4 cup white sugar

  • 2 eggs, room temperature

  • 1 teaspoon vanilla extract

  • 1 teaspoon peppermint extract

  • 3/4 cup all purpose flour

  • 1/4 cup cocoa powder

  • 1/4 teaspoon salt

  • 2 teaspoon espresso powder

  • 3 candy canes, crushed (about 1/4 cup)

INSTRUCTIONS

  1. Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.

  2. In a microwave safe bowl, combine the butter and finely chopped chocolate. Microwave in 15 second increments, stirring well between each until the chocolate is completely smooth and melted. Do not overheat the chocolate as this can burn it. Set aside.

  3. In a stand mixer fit with the whisk attachment, combine the eggs and sugars. Beat on high speed until light and pale yellow in color, about 3 minutes.

  4. With the mixer on low, slowly add in the chocolate and butter mixture, mixing until completely homogenous. Stop the mixer.

  5. Add the peppermint and vanilla extract and mix to combine.

  6. Add the flour, cocoa powder, salt, and espresso powder. Mix until combined. The dough will be soft. To get the distinct glossy tops, do not let the dough sit! As soon as the dough is mixed, use a standard size cookie scoop to scoop out the cookies onto the prepared cookie sheets, dropped about 2 inches apart. Bake for 10 minutes or until the cookies have crackled and are set on the edges, but still gooey in the middle.

  7. As soon as the cookies come out of the oven top with crushed up candy canes.

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INGREDIENTS

  • 2 (11 ounce) packages white chocolate chips (such as Ghirardelli®)

  • 12 peppermint candy canes, broken into pieces

  • ¼ teaspoon peppermint oil (Peppermint oil is not the same as peppermint extract; you can find it at a cake supply store.)

INSTRUCTIONS

  1. Line an 11x17-inch baking sheet with parchment paper.

  2. Melt white chocolate chips in a microwave-safe glass bowl on 50% power for 3 minutes. Stir well until bowl is no longer warm. Heat for 3 minutes more; stir. Heat for 1 minute more and stir; repeat as necessary until chocolate is completely smooth.

  3. Stir candy canes and peppermint oil into the melted chocolate until well combined. Spread onto the prepared baking sheet. Smooth with a spatula. Refrigerate until set, 30 minutes to overnight. Break into pieces and store in an airtight container.

White Chocolate Peppermint Bark

 Lydia's Recipe

Yule Mule - Holiday Moscow Mule

Avery's Recipe

INGREDIENTS

  • Freshly squeezed lime juice

  • 1 teaspoon sugar

  • 2 oz vodka

  • 2 oz cranberry juice

  • 4 oz ginger beer

  • Sugar-coated cranberries, for garnish

  • 3-4 rosemary needles and small pinch of fresh thyme, for garnish

INSTRUCTIONS

  1. Combine lime juice with sugar until sugar is dissolved

  2. Add in the rest of the liquid ingredients

  3. Stir well

  4. Add garnish on top

Roll-out Sugar Cookies

Jessi's Recipe

INGREDIENTS

  • 2 sticks of butter

  • 1 cup sugar

  • 1 egg

  • 1 tsp vanilla

  • 3 cups flour

  • 1/4 tsp baking soda

  • Pinch of salt

INSTRUCTIONS

  1. Beat together butter and sugar just until cooler than room temperature.

  2. Add in egg and vanilla until combined.

  3. Mix together dry ingredients in separate bowl then slowly add in dry ingredients until dough forms.

  4. Roll out to 1/4-inch-thick sheets, chill in fridge.

  5. Cut using your favorite cookie cutters.

  6. Bake at 325 degrees for 8 minutes.

  7. Cool completely then decorate with royal icing or buttercream.

Sweet and Salty Chex Mix

Kelly's Recipe

INGREDIENTS

  • 3 cups corn Chex cereal

  • 3 cups rice Chex cereal

  • 2 cups wheat Chex cereal

  • 2 cups Honey Nut Cheerios

  • 2 cups mixed nuts

  • 2 cups pretzels (one cup classic twist, one cup stick)

  • 3 cups garlic flavored bagel chips (I like the New York style brand)

  • 2 cups Cheez-Its

  • 1 cup peanuts

  • 2 cups dried bananas

  • 2 cups regular M&M’s

  • 2 cups peanut M&M’s

  • 1 ½ full sticks of butter (or more if needed)

  • 4 tablespoons Worcestershire sauce

  • 1 teaspoon garlic powder

  • ¾ teaspoon onion powder

  • 2 ½ teaspoons seasoned salt (Lawry’s)

  • Couple pinches of pepper

INSTRUCTIONS

  1. Preheat oven to 250 degrees

  2. In a large bowl, mix all cereals, nuts, pretzels, Cheez-Its, dried bananas and bagel chips. Set aside.

  3. Melt butter in bowl and mix in Worcestershire sauce, salt, garlic and onion powder and pepper. Stir.

  4. Pour that mixture in large bowl with other ingredients and still well until all cereals, nuts, etc. are covered well and evenly coated.

  5. Spread out on large cookie sheet(s) and bake for one hour in oven. Stir every 15 minutes or so.

  6. Have wax paper laid out on counter and spread cooked mix around wax paper, let cool.

  7. After cooled, add M&M’s.

  8. Eat some, and then store some in an airtight container.

Southern Corn Bread Dressing

Mark's Recipe

INGREDIENTS

  • 2 6.5-ounce packages of Martha White Corn Bread Mix or recipe of favorite corn bread

  • 1 stick butter

  • 2 medium onions, chopped

  • 1 bunch celery, chopped

  • 2 medium green peppers, chopped

  • 3 slices day-old white bread

  • 3 Tbsp chopped parsley

  • Salt, pepper, sage to taste

  • 2 eggs, beaten

  • 2 10.75-ounce cans chicken broth

INSTRUCTIONS

  1. Prepare corn bread as directed on package, using egg batter recipe. Allow corn bread to sit out overnight.

  2. Sauté chopped vegetables in butter until tender.

  3. In large bowl, crumble corn bread and white bread.

  4. Add vegetables and seasonings. Mix well.

  5. Add eggs and broth and blend thoroughly, it will be like thick soup.

  6. Allow to stand in fridge overnight.

  7. Pour into large, greased rectangle Pyrex dish.

  8. Bake at 350 degrees for about 1 hour or until brown and crusty on top.

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