“I usually keep a container of crushed peppermint candy canes on hand for this.  This is a nice warm-up during the chilly holiday season.”

Ingredients
One packet of your favorite hot chocolate mix
Crushed peppermint candy

1. Scoop about a teaspoon (or to taste) of candy into cup.  Prepare hot chocolate in cup as directed.  Serve with candy cane or wrapper peppermint candies or effect.

(Submitted by Tiffany)

Ingredients
1 cup water
1 tablespoon white vinegar
2 cups sugar
1-1/2 teaspoons peppermint extract
1/8 teaspoon red food coloring

1. Coat two 9-inch baking pans with non-stick cooking spray. (Donot use butter or foil to prepare pans.)

2. In heavy sauce pan, combine water and vinegar.  Add sugar.  Cook and stir over medium heat until sugar is dissolved and mixture comes to a boil, about 8 minutes. (If sugar crystals are present on pan, cover saucepan for 1-1/2 to 2 minutes to let steam wash down.)  Cook, without stirring, until candy thermometer reaches 300 degrees (hard-crack stage)*, about 26 minutes.

3. Combine peppermint extract and red food coloring.  Remove syrup from heat; stir in peppermint mixture until well blended.  (Mixture will bubble up slightly.)  Keep away from face because the odor is strong.  Immediately and carefully pour into prepared pans.  (Do not scrape saucepan or tilt pans to spread evenly.)  Cool for 1-1/2 to 2 minutes.

4. Using a large knife, score candy into 1/2-inch to 3/4-inch wide pieces, about 3 inches long.  Place both bans in warmover (on your ovens lowest setting) for about 5 minutes or until candy is warm enough to cut but cool enough to handle.

5. Using hewavy-duty kitchen scissors, cut along scored lines, one piece at a time.  Immediately wrap each piece around the handle of a wooden spoon; remove candy and place on waxed paper to cool.  Continue cutting and wrapping until mixture begins to harden (or break when wrapping).  Return pan to oven.  Remove second pan.  Cut and wrap until mixture begins to harden.  Repeat until all pieces are cut and formed into twists.

(Submitted by Tiffany)

“I made this last year for one of our family suppers and everybody loved it!”

Ingredients
8 oz. fresh or frozen cranberries
1/2 cup sugar
1/2 cup orange juice
6 oz. white chocolate, chopped
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
1 (9-inch) chocolate crumb pie crust

1. Combine all puree ingredients in medium saucepan; bring to a boil, stirring to dissolve sugar. Simmer over low heat 10 minutes; cool. Place in blender; blend until smooth.

2. Microwave chocolate and 3 tablespoons water in small microwave-safe bowl on medium 3 to 4 minutes or until melted; stir until smooth. Pour into medium bowl; cool until about 85°F. (a small dab on your upper lip will feel slightly cool).

3. Beat cream in medium bowl at medium-high speed until soft peaks barely form. Beat in vanilla. Carefully fold into cooled chocolate mixture (it will seem very soft).

4. Spread 3 tablespoons of the puree over bottom of crust. Spoon half of the mousse over puree; spread evenly. Drop 8 to 10 tablespoons of the puree over mousse; with small knife, swirl puree with mousse. Repeat with remaining mousse and puree. Refrigerate until set, 6 hours or overnight. Store in refrigerator.

(Submitted by Tiffany)

“This makes a nice crumbly butter cookie with a tasty hint of peppermint   They taste a lot better than they look in my picture! haha”

Ingredients
1 cup (2 sticks) butter, softened
1 cup confectioners’ sugar
1 egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup finely crushed candy canes
3 tablespoons granulated sugar

1. Preheat the oven to 375°F. Coat cookie sheets with nonstick cooking spray.

2. In a large bowl, cream the butter and confectioners’ sugar until light and fluffy. Add the egg and the peppermint and vanilla extracts; beat until well blended.

3. Gradually add the flour and salt; mix until thoroughly blended. Cover the bowl with plastic wrap and chill for 1 hour.

4. In a small bowl, combine the crushed candy canes and the granulated sugar. Shape the chilled cookie dough into 1-1/2-inch balls then roll each in the candy cane mixture, coating completely. Place 2 inches apart on the cookie sheets.

5. Bake for 10 to 12 minutes, or until golden. Immediately remove to wire racks to cool completely.

(Submitted by Webmaster)