SATURDAY – DECEMBER 13, 2014

Wassail is an old English custom when welcoming guests into their home at Christmas time.  The Wassail bowl was set out and each guest received a cup of the spicy warm brew. What a great way to carry on an age-old holiday tradition!

If you don’t care for the spiced punch, just make it and enjoy the warm, Christmas aroma that will fill your home!

Hot Christmas Wassail

2 quarts Apple Juice
2 c. Orange Juice
1 c. Lemon Juice
1-1/2 c. Pineapple Juice
Sugar or honey (Start with 1/2 cup sugar)
Cloves
Cinnamon sticks
Orange/Lemon rings

Combine juices and sugar to taste. Put in crock pot. Put 2-3 cloves in sides of rings. Add cinnamon sticks. Heat through and enjoy! 

WEDNESDAY – DECEBER 10, 2014

Does anyone save any money making this?  No.  But it’s Christmas time and this is a Christmas Tradition.  To me, a cup of hot cocoa says cristmas as much as a decorated tree or a wreath on the front door.  Great for Christmas, terrific all winter long and a wonderful and welcomed gift to anyone on your list.  Here are some of the best recipes for making your own.

HOT COCOA MIX with a Twist

1 large box instant chocolate pudding mix
4 c. Nesquik powder
10 c. powdered milk
2/3 c. powdered sugar
mini marshmallows

Mix together all ingredients in a large bowl. Store in an air tight container.

Use 1/4 c. mix to 1 c. hot water.

 Homemade Hot Cocoa Mix Recipe

1 c. coffee creamer
10 c. powdered milk
4 c. Nesquik
2/3 c. powdered sugar
1 box instant chocolate pudding mix
Marshmallow bits {optional - you would probably need 2-3 jars}

Mix all ingredients until well combined. Use 1/3 c. mix to 1 c. hot water. Store in air tight container.

The Best Homemade Hot Chocolate Mix

Yield: Makes about 20 servings of hot chocolate

Ingredients

3 cups nonfat dry milk powder

2 cups powdered sugar

1-1/2 cups cocoa powder, dutch-process or natural

1-1/2 cups white chocolate chips or finely chopped white chocolate

1/4  teaspoon salt

Whisk together all ingredients in a large bowl. Working in two (or more) batches, depending on the size of your food processor, pulse the ingredients in a food processor until the chocolate is finely ground. Store the dry mix in an airtight container for up to 3 months.

To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or miniature marshmallows, if desired.

Hot Chocolate Mix

Yield: 45 Servings

10 cups dry milk powder

4-3/4 cups confectioners sugar

1-3/4 cups cocoa powder

1-3/4 cups powdered non dairy coffee creamer

In a large mixing bowl, combine milk powder, confectioner's sugar, cocoa powder, and creamer. Stir till thoroughly combined. Store cocoa mixture in an airtight container. Makes about 15 cups mix, or enough for about 45 servings.

For 1 serving, place 1/3 cup cocoa mixture in a coffee cup or mug, and add 3/4 cup boiling water. Stir to dissolve. Top with dollop of whipped cream or a few marshmallows, if desired.

Double Chocolate Hot Cocoa Mix

Servings: Makes 6 cups

2 cups powdered sugar 1 cup unsweetened cocoa (Dutch-process recommended)

1 teaspoon salt

2 teaspoons cornstarch

1 pinch cayenne pepper

3 cups nonfat dry milk powder

1 cup mini semi-sweet chocolate chips

Add sugar and cocoa to food processor. Pulse until well-mixed. (Or, combine ingredients in large bowl and whisk until well mixed.) Add salt, cornstarch, and cayenne; pulse until mixed. Add powdered milk; process for 20-30 seconds until well mixed. Transfer mix to bowl and stir in chocolate chips. Store in airtight container.

TO MAKE ONE MUG OF HOT COCOA:

Fill 1/3 to 1/2 of mug with cocoa mix. Add hot water or milk and stir until mix is dissolved.  

ADDITIONS TO TRY:

--Top with marshmallows or whipped cream and sprinkle with cinnamon, shaved chocolate, or crushed candy canes.
--For a mocha drink, add a shot of espresso before the hot water or milk.
--For spiced cocoa, add 1/4 teaspoon pumpkin pie spice to mug.
--Spike it with a tablespoon of peppermint liqueur or Kahlua.
--Stir in and dissolve a caramel, chocolate square, or chocolate mint.
--Add a cinnamon stick or candy cane for a stir stick.

CHEERS!

For many people (and count my husband among them), the Christmas Season brings a special treat m the form of … Holiday Eggnog!  So I’ve got two recipes for non alcoholic eggnog that are REALLY good.  One comes from our friends from San Diego, the Stewart Family, who say this is their #1 Christmas Tradition.  The second one is for those (like me) who don’t like eggs.

STEWART FAMILY EGGNOG

3 eggs

2 cans Eagle Brand milk
2 tsp. vanilla extract
1/2 c. sugar
2 qts. milk
1 pint whipping cream

In bowl, combine eggs, condensed milk, vanilla and sugar; gently beat. Add milk and stir.

In separate bowl, beat whipping cream. When fluffy, set aside a small amount for garnish. Fold the rest into eggnog mixture.

Pour into Christmas mugs or holiday stemware. sprinkle with a dash of nutmeg; top with a dollop of whipping cream squirted from a pastry bag.

Make a little more than 2 quarts ... CHEERS!

NO EGG EGGNOG

6 cups milk
1 (4-serving) pkg. instant vanilla pudding & pie filling
4 teaspoons rum extract
3/4 teaspoon ground nutmeg, divided
2 cups heavy cream (1 pint)
2 T. confectioners' sugar

In a punch bowl, combine the milk and pudding mix; mix well. Add the rum extract and 1/2 teaspoon nutmeg; mix well and set aside.

In a medium bowl, beat the heavy cream and confectioners' sugar until stiff peaks form. Add half of the whipped cream mixture to the milk mixture; stir until well blended.

Dollop the remaining whipped cream mixture over the top and sprinkle with the remaining 1/4 teaspoon nutmeg. Serve immediately. 

HAVE A TOM AND JERRY

One of my Grandmother’s most cherished possessions was a Tom and Jerry Punch bowl with all the serving cups.  What is a Tom and Jerry, you’re probably asking.

A Tom and Jerry is a wonderful holiday drink! In fact, it is a classic Christmas cocktail developed in the early 19th century. Once you make your first batch, it gets a bit addictive, as it is so easy to make and so delicious! This drink is a Christmas tradition in many homes.

The drink is often mistaken for eggnog - but eggnog it is not!  A Tom and Jerry is light and spicy, with a sweet foamy crown that forms when hot water is stirred into the batter. Once you've sprinkled the top with nutmeg, it is ready to drink. Being a strict Wesleyan Methodist, Mamaw just left the alcohol out, so I’m not adding it to the recipe here.

Tom and Jerry Batter Recipe

(Triple the recipe if you’re expecting guests)

6 eggs, separated and room temperature
2 1/4 cups superfine sugar, divided
Salt to taste (just a small pinch)
1 teaspoon pure vanilla extract
1 cup powdered milk
Boiling water
Nutmeg

Preparation:

In a small bowl, beat egg yolks until thick; set aside.

In a large bowl of your electric mixer, beat egg whites until stiff peaks form. Using a spatula, fold 1/2 cup superfine or granulated sugar slowly into the prepared egg whites.

Using your rubber spatula, fold the beaten egg yolks into the egg whites with the sugar.

Add the remaining 1 3/4 cups superfine or granulated sugar, salt, and vanilla extract.

Still using your rubber spatula, slowly and gradually fold in the powdered milk.

Store, covered, in the refrigerator, and use as needed. Will keep up to one (1) week in the refrigerator. Mixture will probably separate in the refrigerator. No problem - just stir and use. The drink will still turn out frothy and delicious.  Serves MANY.

How To Make Tom and Jerry Drinks:

Place 1 to 3 heaping tablespoons of prepared Tom and Jerry batter into each cup (amount depends on size of cup and to your taste preference). That would be 3 heaping tablespoons for an 8-ounce cup.

Add boiling water to fill cups to 3/4 full.  Stir until well blended. Sprinkle with nutmeg.  Serve and enjoy!

MY BROTHER-LAW

What wonderful memories Mom, Linda & I made on our many visits to the Navajo Reservation in Kayenta, Arizona and Monument Valley, Utah.  Visiting the trading posts and even attending all-Indian rodeos!  We developed a friendship with an Indian family which continues to this day. 

Somewhere along the line, my sister Linda met and married a local from the Reservation.  Although they divorced about two years later, they met up again after thirty years and remarried in 2007 and today they live on the Navajo Reservation in New Mexico. 

  My brother-in-law is Native American actor-now-minister Wil Yazzie.  Like me, Wil is a football fan AND a Diabetic, and I have chosen some fun Holiday Diabetic recipes which I think he will love.

First, this fry-bread recipe came from the reservation newspaper, The Navajo Times.  We had it at every meal we ate in Arizona and New Mexico.

NATIVE AMERICAN (NAVAJO)FRY BREAD

1/2 teaspoon baking powder
1 teaspoon salt
milk (enough to mix)

Mix all ingredients. Divide the dough into parts and shape each into round pone about the size of your skillet and 1/8th of an inch thick. Fry the bread in about 1/4 inch hot cooking oil until golden brown on each side. Cut into wedges and serve hot. Delicious with butter, jams or other sweet spreads.

Diabetic Butter Cookies

1 c. butter
3/4 c. splenda
1 egg
2 1/2 tsp. vanilla
2 1/4 c. flour

Preheat oven to 400 degrees. Cream together the butter & Splenda, mix well.   Add egg and vanilla, mix well.  Blend in flour until dough forms, 2-3 min. cover & chill dough for 45 min. 

Sprinkle flour onto counter & rolling pin.  Roll dough to 1/4 inch thickness 

Cut out shapes with cookie cutter.  Place cookies on an ungreased cookie sheet for 5 min.  Cool cookie sheet between batches

Diabetic Cocoa Mix

2 c. nonfat dry milk powder
1/2 c. lower-fat powdered nondairy creamer
1/2 c. unsweetened cocoa powder
10 packets Splenda or 1 tablespoon Splenda Measure
1 tsp. ground cinnamon (optional) 

Mix together all ingredients. Transfer to a self-sealing plastic bag. 

When ready to use, place 1/3 cup of the mix in a heat-proof mug. Add 3/4 cup boiling water and stir. (Makes 2-2/3 cups, enough for eight 3/4-cup servings) 

Per serving: 104 calories, 8 g protein, 7 g carbohydrate, 2 g fat 

Diabetic exchanges: 1 carbohydrate (nonfat milk)

HAPPY HALLOWEEN!

Throwing a Halloween Party tonight?  Or need something frightening when the kids get home from Trick or Treating?  Or just staying in and watching old monster films on TV?  Well, I’ve got the perfect brew for you!  Dracula’s Blood Punch is a sweet and tasty punch just perfect for a night like tonight.  Only one thing could improve on it … if a storm should blow in some lightning and thunder.  BOO!!!!

HAPPY HALLOWEEN EVERYONE!!!

Dracula's Blood

If you can find wax or plastic fangs, they can float in the punch.

2 3 oz. packages cherry gelatin
1 cup sugar
2 cups boiling water
4 cups cold water
1 package cherry flavored unsweetened drink mix (such as Kool-aid)
2 quarts cranberry juice cocktail, chilled

Dissolve the gelatin and sugar in the boiling water, stirring well. Stir in the cold water and unsweetened drink mix; transfer to a bowl. Refrigerate until the gelatin is nearly set, 2-3 hours. Alternatively, you can just leave the mixture on the counter and it will jell, but it will take much longer.

Pour the gelatin mixture into a punchbowl; stir in the cranberry juice cocktail.  Makes 18 servings.