Peppermint Bark
Ingredients:
- 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)
Ingredients:
- 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
Ingredients:
- 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
