Hot Peppermint Nesquik



Estimated Times

Cooking Time: 5 min



Ingredients & Directions

WHAT YOU NEED

2 tablespoons NESTLÉ NESQUIK No Sugar Added Chocolate Flavor Powder

1 cup fat free milk, heated

1/8 teaspoon peppermint extract



HOW TO DO IT



PLACE Nesquik in large mug; stir in milk and peppermint extract.



Servings: 1

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Berry Hot Nesquik



Estimated Times

Cooking Time: 5 min



Ingredients & Directions

WHAT YOU NEED

2 tablespoons NESTLÉ NESQUIK Chocolate Flavor Powder

2 teaspoons seedless raspberry jam

1 cup hot fat free milk

3 fresh raspberries (optional)



HOW TO DO IT

PLACE Nesquik and jam in large mug. Stir in milk until combined.

Serve with raspberry garnish.



TWIST IT UP!

Put an orangy twist on this recipe by substituting 2 to 3 teaspoons

frozen orange juice concentrate for the raspberry jam. Top with an

orange wedge.



Servings: 1

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Hot Nesquik Chai



Estimated Times

Cooking Time: 5 min



Ingredients & Directions

WHAT YOU NEED

2 tablespoons NESTLÉ NESQUIK No Sugar Added Chocolate Flavor Powder

1 cup fat free milk, heated

1 chai tea bag



HOW TO DO IT

PLACE Nesquik in large mug. Stir in milk. Add tea bag and let sit for

1 minute.



NOTE: If you don't have a chai tea bag, stir in 1/4 teaspoon pumpkin

pie spice.



Servings: 1

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Nesquik Cinnamon Swirl



Estimated Times

Cooking Time: 5 min



Ingredients & Directions

WHAT YOU NEED

2 tablespoons Chocolate Flavor NESTLÉ NESQUIK Powder

1/4 teaspoon vanilla extract

1/8 teaspoon ground cinnamon

1 cup hot fat free milk



HOW TO DO IT

PLACE Nesquik, vanilla extract and cinnamon in large mug. Stir in

milk until combined.



TWIST IT UP!

Make a fun afternoon treat by serving Cinnamon Swirls with vanilla

wafers for dipping and dunking.



Servings: 1

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Santa Crisps



Prep time: 10 min.

Decoration time: 15 min.

Cooking time: 35 min.

Cooling time: 60 min



What you'll need:

1 bag DOVE Brand Rich Dark Chocolate

1 cup sugar

1/2 cup light corn syrup

1/4 cup water

1 cup roasted peanuts

2 teaspoons butter

1/2 teaspoon baking soda

Candy thermometer

2 cookie sheet pans

Aluminum foil

3-quart heavy bottomed pot



What to do:

Line cookie sheets with foil, set aside.

Bring the sugar, corn syrup and water to a boil in a heavy bottomed

saucepan over a medium heat. Insert a candy thermometer into the

boiling mixture and continue cooking until it reaches 250 degrees.

Add the peanuts and stir occasionally until mixture begins to turn a

golden color. Remove immediately from heat onto a heatproof surface.

Add the butter and the baking soda. Be very careful! The mixture will

foam and double in size.

Working quickly, drop spoonfuls of the mixture onto the prepared

cookie sheets, about 1 inch apart. Let candies harden and cool

completely, about 1 hour.

In the meantime, melt DOVE® Brand Rich Dark Chocolate in the top of a

double boiler. Peel brittle off the foil and cover the backs with

chocolate using a palette knife or table knife. Place the candy with

the chocolate side up until it sets.

Makes 2 dozen pieces (about).

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Peppermint Candy Cookie



Prep time: 15 min.

Baking time: 10-12 min.

Decoration time: 20 min.



What you'll need:

1 bag M&M'S Brand Milk Chocolate Candies for the Holidays

1 18-oz. tube refrigerated sugar cookie dough

1 teaspoon peppermint extract

1 16-oz. container vanilla frosting

1 3-inch round cookie cutter

Green food coloring

24 pieces 12 x 12-inch clear squares cellophane

1/2-inch holiday ribbon



What to do:

Preheat oven to 350 degrees.

Tint the cookie dough with the green food coloring and flavor it with

the peppermint extract. Roll it to 1/4-inch thickness, and then press

out 24 circles using the cookie cutter. Bake for 10-12 minutes.

When the cookies are cool, spread with frosting. Before the frosting

dries, arrange red and green M&M'S Brand Milk Chocolate Candies for

the Holidays over the frosting.

When the frosting is firm, gently wrap the cookies in cellophane and

tie the ends with ribbon.



TIP: For extra minty flavor, use M&M'S Brand Mint Chocolate Candies

for the Holidays.

Makes 24 cookies.

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3 MUSKETEERS Mint Chocolate Cream Puffs



Prep time: 25 min.

Baking time: 55 min.

Decoration time: 10 min.



What you'll need:

For cream puffs:

1 cup water

8 tablespoons butter

Pinch of salt

1 cup all-porpose flour

4 large eggs

2 cookie sheets

Parchment paper

1 pastry bag

Plain pastry tip

For filling:

1 bag 3 MUSKETEERS Mint Minis

2 tablespoons cornstarch

1 cup low-fat milk

1/3 cup sugar

2 large egg yolks

2 cups reduced fat whipped cream, plus more for garnish

For sauce:

1 cup light cream

2 cups chopped 3 MUSKETEERS Mint Minis



What to do:

Prepare cream puffs:

Bring water, butter and salt to a boil in a medium saucepan. Cook

until the butter is melted. Remove from heat and add the flour all at

once, stirring until it forms a ball and comes away from the sides of

the pan.

Add eggs, one at a time, and stir well after each addition. After

adding the last egg, the dough should look shiny and elastic.

Spoon mixture into pastry bag fitted with a large plain tip. Pipe

eight 3-inch mounds, 4 on each cookie sheet, about 3 inches apart on

parchment-lined cookie sheets.

Bake in a preheated 400 degree oven for approximately 40 to 45

minutes, rotating the pans halfway through. Turn oven off and

continue to let cream puffs dry for an additional 10 to 15 minutes.

When ready to serve, cut the cream puffs horizontally in half and

fill.



Prepare filling:

Dissolve cornstarch in ? cup milk, set aside. Whisk sugar and egg

yolks until they are a light yellow. Whisk in cornstarch mixture.

Bring remaining milk to a boil. Remove from heat and gradually whisk

hot milk into egg yolk mixture.

Return this mixture to saucepan, bring to a boil, stirring

constantly, and cook until it thickens (about one minute).

Add 2 cups chopped 3 MUSKETEERS Mint Minis and stir until candy melts

and mixture is smooth.

Cool to room temperature. Then stir chocolate filling until smooth

and fold in whipped topping.

Prepare sauce:

Bring cream to a boil. Remove from heat and add 2 cups chopped 3

MUSKETEERS Mint Minis.

Cover and let stand for 5 minutes. Stir smooth before serving.



Quick tip: Sauce can be made 2 days in advance. Refrigerate until

ready to serve, then warm in microwave for 20 seconds. Spoon sauce

over cream puffs or serve over ice cream. Assemble cream puffs: Cut

cream puffs in half and spoon the filling into the bottom half,

placing the top half over the filling. Serve with the warm chocolate

sauce, a dollop of whipped cream and a slice of 3 MUSKETEERS Mint

Minis.



Makes 8 cream puffs.

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For an especially delectable chocolate treat, hand-dip peeled orange

slices into melted DOVE® Brand Milk or Dark Chocolate Miniatures.

It's a sure way to keep your guests smiling.



For a sweet place setting, stack 4-5 STARBURST® Brand Fruit Chews and

wrap with gift wrap. Add a bow and attach a tag with each guest's

name, and place at each chair.



If you're like me, you buy bags of candy ahead of time. Try labeling

the bags with the event you purchased them for. That way, you won't

forget what you've already bought.

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Peppermint Fudge



Estimated Times:

Preparation - 10 min | Cooking - 5 min | Cooling Time - 2 hrs

refrigerating | Yields - 24 servings (2 pieces per serving)



Ingredients:

1 2/3 cups granulated sugar

2/3 cup (5 fl.-oz. can) NESTLÉ CARNATION Evaporated Milk

2 tablespoons butter or margarine

1/4 teaspoon salt

2 cups miniature marshmallows

1 1/2 cups NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels

1/2 teaspoon vanilla extract

1/4 teaspoon peppermint extract

1/4 cup crushed, hard peppermint candy





Directions:

LINE 8-inch-square baking pan with foil.



COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty

saucepan. Bring to a full rolling boil over medium heat, stirring

constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove

from heat.



STIR in marshmallows, morsels, vanilla extract and peppermint

extract. Stir vigorously for 1 minute or until marshmallows are

melted. Pour into prepared baking pan; cool for 1 minute. Top with

candy, pressing in slightly. Refrigerate for 2 hours or until firm.

Lift from pan; remove foil. Cut into 48 pieces.

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Kelly in IL