By Staff
Suzanne Langcuster
Franklin County Times
Cold days can be easier if you have a good warm beverage around when you arrive home, beverages that are easy to prepare.
Some beverages can be making ahead and refrigerated and you can warm individual servings in the microwave. Try these beverages on our recipe page this week and decide on your favorites.
We have also included some Mexican Cups, and easy salsa and a delicious quick ice cram desert well for any time during the year.
Hot Chocolate Mix
1-8 qt. box Carnation instant nonfat dried milk
1-1 lb. box powdered sugar
1-1 lb. box Nestl/'s Quik
1- 8 to 11 oz. jar Creamer
Mix entire contents of each item together in large container and mix well. Store tightly covered. To use: Fill cup about 1/4 full of mix and add boiling water and stir well.
Hot Cider Punch
2 c. water
1 T. ground nutmeg
1 T. ground ginger
6 whole cloves
6 whole allspice
2-2in. cinnamon sticks
1 gal. apple cider
1 c. sugar
1 1/2 c. firmly packed packed brown sugar
Combine water and spices in a large saucepan and cover and bring to a boil. Boil 10 minutes. Add apple cider and sugars. Simmer over low heat 10 minutes, stirring frequently, Serve hot. Yield about 5 quarts.
Hot Dr Pepper
Heat Dr Pepper to boiling point and do not boil. Serve as you would hot tea. Very good!
Hot Mocha Mix
1 c. cocoa
2 c. sugar
2 c. nonfat dry milk
2 c. nondairy coffee creamer
1/2 c. instant coffee
Mix well. To serve add 3 T. mix to 1 cup of boiling water Add 1/4 teaspoon vanilla. Top with Marshmallows or whipped cream.
Instant Russian Tea
1 c. instant tea
2c. Tank
2 pkg. Wyler's lemonade mix
1 1/4 c. sugar
1 t. cinnamon
1/2 t. cloves
Mix all of above together. To serve use 3 to 4 teaspoons with water in a mug or glass. May be served cold or hot.
Mexican Meat Cups
1 pkg. refrigerated biscuits (10)
1 lb. ground beef
1-15 oz. can chili beans
1/4 c. water
1-15 oz. can Mexican-style sandwich sauce
1 c. shredded Cheddar cheese
Lettuce
Tomato
Roll or pat each biscuit into a 4 inch circle. Fit over backs of well-greased muffin pans and bake 8 minutes in a 400-degree oven. Brown and drain meat. Stir in beans, water, and sandwich sauce and heat to boiling. Remove biscuits from pans and fill with meat sauce. Top with cheese, lettuce, and tomato.
Easy Salsa
1 lg. onion
3 jalapeno's, sliced
3 or 4 cayenne peppers, diced
1 qt. tomatoes
Cook onions, half of tomatoes, and peppers until they are tender. Put into a blender for about 20 to 30 seconds. Add rest of the tomatoes. Salt and pepper to taste. Serve with Tostitos of your choice. A good hot sauce.
Year Around Ice Cream Desert
1 box ice cream sandwiches
1 bottle caramel ice cream topping
1 lg. container frozen whipped topping, thawed
2 c. chopped nuts
3-4 crushed Heath bars
Unwrap ice cream sandwiches and place in a 9×13 inch pan. Pour caramel topping evenly over sandwiches. Spread whipped topping over caramel. Top with nuts and Heath Bars. Cover and freeze for at least 1 hour before serving. Cut into squares, then drizzle with hot fudge sauce.
Classic Mexican Drink with Fried Bread
4 ounces bittersweet chocolate, chopped
4 cups whole milk
1 teaspoon cinnamon
4 tablespoons light brown sugar
1 cup brandy
2 cups olive oil
4 cups cubes of white bread (1-inch)
1/4 cup cinnamon sugar
4 cinnamon sticks
In a double boiler, melt the chocolate. In a saucepan, combine the milk, cinnamon, and sugar. Bring to a simmer and cook for 5 minutes. Stirring occasionally. Whisk 1 cup of the hot milk into the melted chocolate. Add the mixture back into the simmering milk.
Whisk well. Add the brandy to taste. In a large saute pan, over medium heat, add the olive oil. When the oil is hot, fry the bread until golden brown.
Remove and drain on paper towels. Sprinkle with the cinnamon sugar mixture. Ladle the drink into coffee mugs and garnish with the cinnamon sticks. Serve with the fried bread.