REAL hot chocolate...and a fruity glogg to warm the cockles of your heart...

By way of the Old Farmer's Almanac...yum-yum!

Real Hot Chocolate
Beverages Recipes
SAVERATEEMAILPRINT
Yield: 3 servings
1-1/2 cups milk
1/2 cup light cream
3 tablespoons brown sugar
1/2 teaspoon cinnamon, plus a pinch to garnish
1-1/2 teaspoons vanilla
Pinch salt
3 ounces semisweet chocolate, roughly chopped
Whipped cream
Combine ingredients over medium heat until chocolate melts. Serve with whipped cream and garnish with cinnamon.

Nonalcoholic Glogg
Beverages Recipes
SAVERATEEMAILPRINT
Yield: Makes 10 to 12 servings.
1 6-ounce can frozen lemonade concentrate, reconstituted
1 6-ounce can frozen raspberry concentrate, reconstituted
4 cinnamon sticks
1/8 teaspoon cloves
4 cardamom pods
1/4 cup raisins (optional)
3 tablespoons sugar
1 orange, sliced
1 lemon, sliced
Combine all ingredients except for the fruit slices, and heat to steaming. When ready to serve, float citrus slices on top.

Enjoy!
1 3/4 cups chocolate graham cracker crumbs
1/3 cup butter or margarine, melted
3 pkgs. (8oz. each) cream cheese, softened
1 can (14oz) Sweetened Condensed Milk
1/2 cup granulated sugar
3 large eggs
3 tablespoons lime juice
1 tablespoon vanilla extract
1 1/2 cups Semi Sweet Chocolate Morsels
2 tablespoons Chocolate Flavor Syrup
2 tablespoons caramel syrup or ice cream topping
1/2 cup coarsely chopped pecans
1/4 cup semisweet chocolate mini morsels

Preheat oven to 300F
Grease 9 inch springform pan.

Crust: combining crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of pan.

Filling: Beat cream cheese and milk in large bowl until smooth.
Add sugar, eggs, lime juice and vanilla extract; beat until combined.

Microwave 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on High power for 1 minute, stir. If needed, heat additional 10-15 second intervals, stirring just until morsels are melted.

Stir 2 cups of batter into melted morsels; mix well.

Alternately spoon batters into crust, beginning and ending with yellow batter.

Bake 70-75 minutes or until edge is set and center moves slightly.

Cool in pan on wire rack for 10 minutes; run knife around edge and let cool completely.

Drizzle syrups on top. Sprinkle with nuts and mini morsels.

Refrigerate several hours.

Remove side of pan.

P.M.S. CHIPS

photo courtesy of farmer's market online.

one double boiler - fill bottom with water

in top of double boiler place one 12 ounce bag of whatever chocolate chips you like - my fave is milk chocolate, but you may use butterscotch, semi-sweet or peanut butter chips if choose.

add one-quarter stick of cooking paraffin (wax) and bring water to a slow boil, stirring paraffin and chips until melted and well blended.

remove from heat and begin dipping ridged potato chips halfway into the mixture, and place onto waxed paper to cool and set.

if you'd like to cover the entire potato you must use a set of tongs so as not to burn your "eatin' fingers".

once cooled and set, place into an airtight container, hide it from your family and snack away when nobody's looking!

the reason i call these "P.M.S. CHIPS" is due to the fact that at least once a month we women NEED a sweet yet salty chocolate snack to bring us to our senses. this one has done the trick for me and some others a time or 756,000.

it will cost you approximately $6.00 to make a two to three month supply OR you may go to a candy store where you'll pay upwards of $18.00 a pound.

ENJOY!