Cinnamon-Hazelnut Hot Cocoa
8 quart pkg. dry milk – (25.6-oz)
10-ounce Hazelnut Coffeemate  powdered non dairy coffee creamer  
(If the creamer is greater than 10-ounce use it all)
1 pound can instant chocolate drink mix Nestle (NesQuick)   
1 cup powdered sugar
1 Tblsp. + 1 tsp. Cinnamon (Pnezeys Vietnamese Cinnamon) 

Mix all ingredients into a bowl. To serve add 3-4 tablespoons of the mix to your water. You may need to add a little more depending on the size of your mug.

Peppermint Marshmallows
1/2 cup confectioners' sugar (powdered sugar)
1/3 cup cornstarch
2 envelopes unflavored gelatin
1-1/3 cups granulated white sugar
2/3 cup light corn syrup
1/2 cup crushed candy canes or mint candies
1/8 teaspoon salt

In a small bowl, sift together powdered sugar and cornstarch. Line a 13x9x2 inch baking pan with nonstick foil. Coat with nonstick cooking spray. Sift 2 Tablespoons of the sugar cornstarch mixture into pan, tilting to coat sides. Leave an excess in the pan. 

Place 2/3 cup water in a large bowl. Sprinkle with gelatin. Let soften 5 minutes.

In a medium heavy bottomed saucepan, heat sugar, corn syrup, candy cane pieces and salt over medium heat about 7 minutes until sugar and candy are dissolved, stirring occasionally. Strain into bowl with gelatin.

Beat on high speed with an electric mixture until light and fluffy, 10-15 minutes. Spread into prepared pan and smooth top. Dust with 2 Tablespoons of the sugar-cornstarch mixture. Let set at room temperature for 2 hours.

Lift marshmallow from pan using foil. With a wet knife, cut into 6 squares. Spread remaining sugar-corstarch mixture onto a baking sheet. Invert marshmallow block onto sheet; cut each square in 9 pieces. Toss marshmallows in sugar-corstarch mixture, and set on a pan to set an additional hour. Store, loosely covered, at room temperature.

Gingerbread Cookies
1 cup butter, softened
1-1/2 cups white sugar
1 egg
1-1/2 Tablespoons orange zest
2 Tablespoons dark corn syrup
3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt

Cream the butter and the sugar together. Add the egg and mix well. Mix in the orange zest and dark corn syrup. Add the flour, baking soda, cinnamon, finer, ground cloves and salt; mix until well combined. Chill dough for at least 2 hours or overnight.

Preheat oven to 375 degrees F (190 degrees C). Grease the cookie sheets or I like to use parchment paper. Lightly flour a surface and roll out dough to 1/4 inch thick. Cut into shapes using cookie cutters.

**We use a gingerbread man cutter, if you flip the cookies upside down for decorating, you have reindeer with the feet as the antlers and the head as the nose!

Sugar Cookies
3-1/2 cups all purpose flour
1 teaspoon baking powder
1 cup unsalted butter, softened
1 (8oz) package cream cheese, softened
2 cups sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon almond extract
1/4 teaspoon coconut flavoring (sometimes I add a little bit more)

In a medium bowl stir together flour and baking powder. Set aside.

In a large mixer bowl beat butter and cream cheese with an electric mixer on medium speed for 30 seconds. Add sugar, beat until fluffy. Add egg, vanilla, almond extract, and coconut flavoring. Beat well. Gradually add flour mixture to creamed mixture, beating well after each addition.

Divide dough into thirds (about 2 cups each). Wrap in plastic wrap and chill overnight.

To make cutout cookies, roll chilled dough on a lightly floured surface to 1/8 inch thick. Place on ungreased cookie sheet (I like using parchment paper still) and bake at 375 degree F for 6 to 8 minutes or until very light brown around edges.

Remove and cool on a wire rack. They're ready for decorating!

Peppermint Hot Cocoa
4 cups of Milk
3 ounces Dark Chocolate
1 teaspoon Peppermint Flavoring
Whipped Cream
1 Peppermint Candy Cane (crushed)

Heat milk in a saucepan until steaming. Do not let it boil!
Once milk is steaming, stir in chocolate until melted.
Stir in peppermint flavoring.
Pour into 4 one cup serving mugs, top with whipped cream and crushed candy cane!

Winter Stovetop Aroma
2 Cinnamon Sticks
1/2 teaspoon Nutmeg
1/4-1/2 an Orange (sliced)
1/4-1/2 an Apple (sliced)
Enough water to fill pot 1/2 way.

Put everything into the saucepan or a small CrockPot and fill 1/2 way with water. Keep temperature on low. Keep an eye on the water level so nothing burns.

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