Christmas Treat Ideas.

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by Wesley C.

It’s always fun to enjoy Christmas treats this time of year. Below is a list I put together by  asking friends, family, teachers, and researching magazines and online. So, enjoy the following Christmas drinks and desserts!

1. Homemade Hot Chocolate Mix:

What you’ll need:

          1/3 cup of each of the following:

Powdered creamer.
Powdered sugar.
Powdered milk.

          3 tablespoons of each of the following:

Crushed Peppermints or candy canes.
Chocolate chips.
Cocoa powder.

          A 16 oz. glass jar with lid.

What To Do:

Start with a clean glass jar. Carefully layer the ingredients in the following order:

As you layer, be as neat as possible and keep each layer level. Once the jar is full, add the lid. Your homemade hot chocolate is ready.

1. Powdered Creamer
2. Cocoa Powder
3. Powdered Milk
4. Powdered Sugar
5. Chocolate Chips
6. Crushed Peppermints or Candy Canes
7. Marshmallows.

To serve:  Remove Marshmallows and set aside. Use a spoon to mix the remaining ingredients. Fill a mug with 1 cup of boiling water or milk. Add ½ cup of the mix to the boiling water. Stir. Top with marshmallows and enjoy! (Save the rest of the mixture for later or share it with your friends!)

Source: Boys’ Life Magazine.

2. Christmas Monster Drink:

What you’ll need:

Punch Bowl.
Half a gallon of Lime Sherbet.
2 of 2-liter soda bottle of Sprite/7-up.
2-liter jug.
1 cup of sugar
Lime Kool-Aid –2/3 to 3/4 of a 2-liter container

(If you can’t find Lime Kool-Aid, you can use a different flavor and you would have to change the flavor of the sherbet.)

What To Do:

1. Make the Kool-Aid following instructions on back of packet. Basically, you’ll mix the Kool-Aid packet with one cup of sugar and water into a 2L pitcher.
2. Add 1/2 container of lime sherbet to punch bowl. Then, pour approximately 2/3 of Kool-Aid mixture into punch bowl, along with the 2 bottles of Sprite. Add more Kool-Aid, if needed.
3. Use ladle to serve Christmas Monster to your guests! Enjoy!

Source: Middle School Humanities Teacher, April Mehrer

3. Marshmallow World:

What you’ll need:

Crushed Candy Canes.
Chocolate Chips.
Mini Candy Cane.
Wax Paper.

What to Do:

1. Take a Mini Candy Cane and stab it in the middle of the Marshmallow.
2. Crush the Candy Canes until it is ¼ the size of your fingernail.
3. Grab a small handful of chocolate chips and put them in a glass cup.
4. Put the cup in the microwave on high for about 10 seconds. ( If this doesn’t work, put them in again. Repeat until satisfied.)
5. Dip the Marshmallow halfway into the chocolate and then sprinkle with Marshmallows.


4. Peppermint Popcorn:

What you’ll need:

3 bags of microwave popcorn. (light butter.)
1 ½ small bags of white chocolate chips.
Round peppermint candies. (NOT candy canes, it does change the taste.)
Wax paper.
Double boiler.
Plastic gloves.

What to Do:

1. Crush peppermint candies using a blender or put in a bag and smash with rolling pin. You want it fine, but not all fine powder.
2. Melt Chocolate over a double boiler and pour over popcorn.
3. It is easier to mix it all together with your hands and you will want to wear gloves so it’s easier to get off your hands.
4. sprinkle about 3 larges spoon full of crushed peppermint over the popcorn and mix
5. Spread put on wax paper until it hardens.
6. Break apart and serve.

I have tried with air popped popcorn and it just doesn’t taste the same, almost like it needs that light butter flavor…. so, if you do air popped, you might wanna add a little butter flavor. And then just eyeball it with the chocolate. You want enough to completely coat the popcorn.
Source: Cousin Megan.

5. Candy Cane Kiss Cookies:

What you’ll need:

10 Tablespoons unsalted butter, softened to room temperature
1 cup granulated sugar
2 egg yolks
1 teaspoon vanilla extract
1 and 1/2 cups unbleached all-purpose flour (measured correctly)
3/4 teaspoon baking powder
1/4 teaspoon salt
24 Candy Cane Hershey Kisses

What to Do:

  1. For the sugar/vanilla cookies: Preheat oven to 350°F (177°C). Line two large baking     sheets with parchment paper or silicone baking mats. Set aside. Using a hand-held or stand mixer with a paddle attachment, cream the butter and sugar together on medium speed for 5 full minutes, scraping down the sides and the bottom as necessary. Add the egg yolks and vanilla, beating on medium-high until fully combined. Scrape down the sides and bottom of the bowl as necessary. In a medium bowl, toss the flour, baking powder, and salt together. Add the flour mixture to the wet ingredients on low speed until fully combined. The dough will be very thick. If the dough is extremely sticky, chill for at least 45 minutes.
  2. Roll dough into balls, a little less than 1 Tablespoon of dough each. The dough may seem dry*, but the warmth of your hands will allow it to come together in a ball. Bake for 8-10 minutes. The cookies will look very, very under baked. That’s what you need. Do not over bake. Allow the cookies to cool on the baking sheet for about 5 minutes. Press a Hershey Kiss into the center and immediately put the cookie sheet into the freezer for 5 minutes. Doing this will prevent the kiss from melting. Cookies remain fresh tightly covered at room temperature for 1 week. Cookies may be frozen up to 2-3 months. Cookie dough balls may be frozen up to 2-3 months. Do not thaw; simply bake for an extra minute or two.

6. Chocolate Covered Pretzels:  

What you’ll need: 

Square Pretzels.
White Chocolate Chips
Parchment Paper.

What to Do:

  1. Take a Rollo and put it in the microwave on high for 10 seconds.
  2. While the Rollo’s are in the microwave, take two pretzels and when the Rollo is done, put it on one of the pretzels and take the other pretzel and put it on top. (Squish it down a little.)
  3. Put the White Chocolate Chips in the microwave for 30 seconds on medium.
  4. When the Chocolate is done, dip the pretzels in it so its about half way covered.
  5. Then Sprinkle some sprinkles on it and set it one the parchment paper.
Tip: If your making for a party, make a bowl full of them.
Source: Cousin Phillip

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