Hot Mint Chocolates
Its a basic Hot Chocolate recipe with a dash of peppermint extract-and crushed peppermint, chocolate chips and marshmallows on top.
2 ounces unsweetened chocolate (1/2 Baker's chocolate bar)chopped
4 cups milk
1/3 cup sugar
Peppermint extract-just two little drops, about 1/4 teaspoon gives you the taste
Place chocolate, 1/3 cup milk and sugar in a saucepan over medium heat stir until sugar and chocolate melt. Add remaining milk and heat through, stirring frequently do not boil. Add mint at the end. Garnish with crushed peppermint, marshmallows and mini chocolate chips.
The perfect warm-up with the tiniest hint of mint.
And if you've never made hot chocolate without using a packet of powder, please try it once this winter. It is delightful and easy.
Homemade Chocolate Chip Cookies
This recipe is from a great church cookbook. Andrew Price Memorial UMC in Nashville. It is noted that Wayne Campbell submitted this recipe. Thank you, Mr. Campbell!
From one of my favorite church cookbooks. I make these rather small and they the absolute perfect texture. It really doesn't take much time to make cookies from scratch and these beat the pants off of any mix or refrigerated dough you'll find.
1 cup Crisco
1 cup sugar
1/2 cup firmly packed brown sugar
1 tsp. vanilla extract
2 eggs
2 cups all-purpose flor
1 tsp baking soda
1-12 ounce bag semi-sweet chocolate chips
Cream together Crisco and shortening, sugars and vanilla beating on medium speed until light and fluffy. Add eggs and beat well after each addition. In a separate bowl combine flour and baking soda. Add dry to creamy mixture. Stir in chocolate chips by hand. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 for 10-12 minutes. Makes about 6 1/2 dozen.
The first time I made these I only had half a bag of butterscotch and half a bag of mini chocolate chips. They were also yummy. This is a fantastic recipe- and a great one for working with what you have on hand most of the time.
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