Peppermint Hot Cocoa Krispie Treats

Everything we love so much about the holidays; hot cocoa with marshmallows and peppermint all on top of the classic rice kripie treat. Thank you Your Home Based Mom

1 Tbsp butter
1 16oz package mini marshmallows
8 C rice krispie cereal
1 1/2 C milk chocolate chips
Hot Cocoa Frosting:
1/2 C butter softened
2 1/2 C powdered sugar
1-2 Tbsp milk
1/3- 1/2 C dry hot cocoa mix adjust amount to taste
Toppings:
1/2 C milk chocolate chips
1 C mini marshamallows
1/4 C mini candy canes crushed

• Coat 15×10 glass baking dish with cooking spray.
• Set aside.
• In a large plastic microwaveable bowl place butter and mini marshmallows 
• Microwave 1 minute, stir, microwave 30 seconds, stir well.
• If not completely melted microwave 15 seconds more.
• Stir in half rice krispies; mix well.
• Stir in remaining rice krispies; mix until well coated.
• Pour into baking dish, lightly wet hand with water and press flat into pan.
• Allow to cool completely.
• Invert onto cutting board or piece of parchment paper and give it a jiggle to remove treats.
• For the frosting  cream butter, add powdered sugar 1 C at a time in a small mixing bowl
•  Mix well.
• Add 1-2 Tbsp milk until creamy but thick.
• Add dry hot cocoa mix; mix until incorporated.
• Spread hot cocoa frosting on the top of krispie treats.
• Sprinkle topping marshmallows and crushed candy cane evenly over frosted treats.
• In a microwave bowl melt chocolate for 30 seconds, stir well, 
• Microwave 15 seconds more, stir until smooth.
• Drizzle chocolate using a fork back and forth to garnish.
• Let cool completely.
• Cut into 4×4 square pieces.
• Cover airtight until serving and enjoy!

Spicy Cranberry Barbecue Meatballs

Just three simple ingredients. Can be made on the stove top, or in your slow cooker. A great appetizer or serve with rice for a simple weeknight meal. Thank you Yellow Bliss Road

2 14-ounce packages frozen meatballs (if using homemade, about 55-60 small)
1 14-ounce can whole cranberry sauce
1 17-ounce bottle spicy barbecue sauce

• Combine sauces over medium heat in a large deep skillet and cook until bubbly.
• Add meatballs in a single layer and stir to coat completely. 
• Reduce heat to medium-low, cover and cook until meatballs are 
• heated through; about 15 minutes for frozen.
• Remove cover and continue to cook for several minutes, stirring occasionally, until sauce is reduced and completely coating the meatballs.
• Serve on their own as an appetizer, or as a main dish over rice.

Eggnog Pancakes with Maple Cranberry Syrup

 The perfect holiday season breakfast. Thank you Grandbaby Cakes

For the Eggnog Pancakes:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
2 eggs, lightly beaten
2 cups dairy or canned eggnog
¼ cup cooking oil

For the Maple Cranberry Syrup
2 cups fresh or frozen cranberries
1 cup pure maple syrup
2 tablespoons butter

• In a large bowl combine flour and other dry ingredients. 
• In a second bowl combine remaining ingredients. 
• Stir eggnog mixture into flour mixture until slightly lumpy.
• Heat a lightly greased griddle or heavy skillet over medium heat. 
• For each pancake pour 1/4 cup batter onto griddle. 
• Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). 
• Makes 16 pancakes.

• Add 2 cups of fresh cranberries to a pan with 1 cup of pure maple syrup and 2 tablespoons of butter.
• Simmer the syrup until the cranberries begin to burst and soften and the syrup is warmed through.  
• Once the syrup has thickened and blended together, pour the sauce over each stack of pancakes.

Sparkling Cranberry White Chocolate Cake

An absolutely amazing cake. Just look at those sugared cranberries- are they festive or what! Thank you Life, Love and Sugar

Sparkling Cranberries

2 cups fresh cranberries

1 1/2 cups (310g) sugar, divided

1 cup (240ml) water

Cranberry Cake

3 1/3 cups (433g) all purpose flour

2 cups (414g) sugar

2 1/2 tsp baking powder

1 1/2 cups (336g) salted butter (340g), room temperature

3 eggs

2 tbsp vanilla extract

1 cup (240ml) sour cream

1 cup (240ml) milk

3 cups fresh cranberries

White Chocolate Icing

12 oz white chocolate chips

3/4 cup (180ml) heavy whipping cream

3/4 cup (168g) butter, room temperature

8-9 cups (920-1035g) powdered sugar

Sparkling Cranberries

• Bring 1 cup sugar and water to a simmer in a saucepan. 
• Simmer until sugar is completely dissolved.
• Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
• Add cranberries and stir to coat.
• Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
• Remove cranberries from syrup and roll in remaining 1/2 cup of sugar. 
• Roll them a few times to get a couple layers of sugar on them.
• Set cranberries aside to dry for a hour or so.

Cranberry Cake

• Preheat oven to 350 degrees. Prepare three 8 inch cake pans with baking spray and parchment paper in the bottom of the pans.
• Whisk together flour, sugar and baking powder in a large mixing bowl.
• Add butter, eggs, vanilla extract, sour cream and milk and mix on medium speed just until smooth. 
• Do not over mix.
• Gently stir in cranberries.
• Spread batter evenly between the three cake pan.
• Bake 35-40 minutes, until a toothpick inserted comes out with a few crumbs.
• Allow to cool for about 10 minutes, then remove to cooling rack to finish cooling.

White Chocolate Icing

• Place white chocolate chips in a metal bowl.
• Microwave heavy cream until it starts to boil. 
• Remove from microwave and pour over chocolate chips.
• Whisk chocolate and cream until smooth.
• Allow ganache to sit until mostly cool. It should be thick.
• Beat the ganache with a mixer for about 2-3 minutes, until smooth and fluffy.
• Add butter and beat until it is fully combined.
• Slowly add powdered sugar and beat until it is fluffy and the right consistency. 
• Add more cream if needed.

To put the cake together:

• Remove cake domes from cakes with a large serrated knife.
• Place first layer of cake on cake plate. 
• Spread about icing on top in an even layer.
• Add second layer of cake and add more icing on top in an even layer.
• Add final layer of cake on top and ice the outside of the cake.
• Top the cake with sparkling cranberries and add some around the edge, if desired.

Peppermint Brownie Bars

Delicious brownie bars, filled with the flavors of both chocolate and peppermint. Thank you Love from the Oven

1 package (family-size) fudge brownie mix
2 1/2 cups confectioners’ sugar
1/2 cup (1 stick) plus 7 tablespoons butter, divided
1 1/2 tablespoons heavy cream
1 teaspoon McCormick® Pure Peppermint Extract
12 ounces semi-sweet baking chocolate, coarsely chopped
Crushed peppermint candies (optional)

• Preheat oven to 350°F. 
• Prepare brownie mix as directed on package. 
• Spread in greased foil-lined 15x10x1-inch baking pan.
• Bake 15 minutes or until toothpick inserted into center comes out almost clean. 
• Cool in pan on wire rack.
• Meanwhile, beat confectioners’ sugar, 7 tablespoons of the butter, melted, cream and peppermint extract in large bowl until well blended and smooth. 
• Spread evenly over cooled brownie. 
• Refrigerate 30 minutes.
• Microwave chocolate and remaining 1/2 cup (1 stick) butter in large microwave bowl on HIGH 2 minutes or until butter is melted. 
• Stir until chocolate is completely melted. 
• Spread over top of chilled brownie. 
• Sprinkle with crushed peppermint candies, if desired. 
• Cut into bars.