Peppermint Bark

  • Crushed candy canes (1 cup)
  • White chocolate (2 lbs)

Cook time: 10 minutes

Yield: approx. 2 lbs. of candy

1. Put candy canes in a plastic bag and pound with a hammer or rolling pin until all canes are broken into small pieces.

2. Melt chocolate in a pan.

3. Combine candy cane pieces with chocolate.

4. Pour mixture onto a cookie sheet layered with wax paper.

5. Place in the refrigerator for 45 minutes or until firm.

6. Remove from cookie sheet and break into pieces.

Eggnog (family-friendly)


  • 6 fresh eggs
  • 1 cup sugar
  • 2 cups heavy cream
  • 2 cups milk
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon grated nutmeg
  • More grated nutmeg for sprinkling

Cook time: 30 minutes

Yield: 6 servings

1. Separate egg whites from the yolks. Keep both the whites and the yolks.

2. In a bowl, beat egg whites until fluffy. Add 1/2 cup sugar.

3. In a separate bowl, beat yolks. Add 1/2 cup sugar.

4. Fold egg whites into beaten yolks.

5. Carefully stir in cream, milk and nutmeg.

6. Pour into a large bowl to serve.

7. Serve by ladling into cups and sprinkling nutmeg on top.

Oatmeal Cranberry White Chocolate Chunk Cookies


  • 2/3 cup butter, softened
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 1 1/2 cups rolled oats
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/4 cups dried cranberries
  • 2/3 cup white chocolate chips

Cook time: 30 minutes

Yield: 30 cookies

1. Preheat oven to 375 degrees F.

2. Mix the butter and brown sugar in a bowl until fluffy.

3. Beat in the eggs one at a time.

4. Stir in oats, flour, salt and baking soda into the mixture one cup at a time.

5. Add dried cranberries and white chocolate chips.

6. Form dough into balls (hint: use a teaspoon to scoop the dough into uniformly sized balls).

7. Place dough balls onto ungreased cookie sheets.

8. Bake for 10-12 minutes or until golden brown.

9. Let cool for a few minutes.

— Angela Lee

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