Best Hot Cocoa Mix

The secret ingredient in this mix is the mini chocolate chips, which melt when combined with the boiling water and give the cocoa an extra-rich flavor. The recipe makes enough for four gift-size portions, each of which can be measured into a small plastic bag and tucked into a cup or mug filled with mini marshmallows, candy stick stirrers, and a spoon. Wrap each filled gift cup in cellophane and don't forget to include a tag with the following

2 cups nonfat dry milk powder
3/4 cup sugar
1/2 cup unsweetened cocoa
1/2 cup mini semisweet chocolate chips
1/2 cup powdered nondairy creamer
1/8 tsp. salt

Step 1. Mesure all of the ingredients into a mixing bowl and whisk them until they are evenly blended.

Step 2. Store the mix in a tightly covered container at room temperature until ready to package it.

Happy Thanksgiving

Snicker Doodles

1 1/2 cups white sugar
1/2 cup butter, softened
1 tsp. vanilla extract
2 eggs
2 3/4 cups all-purpose flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. salt
2 T. sugar
2 tsp. ground cinnamon

1. preheat oven to 400 degrees
2. combine 1 1/2 cups white sugar , butter or margarine, vanilla and eggs. Mix well.
3. Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combing 2 T. sugar and 2 tsp. ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ugreased baking sheet. Bake 8-10 minutes or until set. Immediately remove from cookie sheet.

Classic Pumpkin Pie

Crust
1 3/4 cup flour
1/2 tsp. salt
1/4 cup sugar
2/3 cup shortening
or 2/3 cup butter flavored shortening
1/2 tsp. nutmeg
2 to 4 T. ice water

Time Saving Option
Frozen pie shells or ready made refrigerated pie dough

Filling
1- 15oz. can pumpkin
OR
equivalent fresh cooked pumpkin
2 eggs
12oz. can evaporated milk
1/2 cup sugar
1/4 cup brown sugar
1/4 cup honey
1/4 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. ground (dried) ginger
1/2 tsp ground cloves
1/4 tsp. allspice
1/2 tsp. nutmeg
whipped cream or topping (optional) Makes 6 large or 8 small pieces
pre-heat oven to 425 degrees

Thanksgiving Potatoes

4 red potatoes
1/4 Cup melted butter
1/2 Cup chedder cheese
4 oz. sour cream
salt & pepper
1/2 Cup chopped onion

Boil potatoes until soft. Drain, cool, cut into 1 inch cubes. Saute 1/2 Cup chopped onions in butter. Toss with potatoes and other ingredients. Spoon into greased baking dish. Bake at 350 degrees for 30 minutes or until bubbling. Can be made the day before.

Carrot Cake with Cream Cheese Frosting
Cake
2 3/4 /cups grated carrots
1 cup pure'ed pineapple
2 1/4 cup flour or cake flour
1 1/2 cups sugar
1/2 cup brown sugar
1 tsp. baking powder
1 1/4 tsp. baking soda
4 eggs
1 cup vegetable oil
2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt

Optional Add Ins
1/2 cup nuts and/or raisins

Frosting
16oz. cream cheese
5 cups confectioner's sugar
2 tsp. vanilla extract

Pre-heat oven to 350 degrees. Grease and flour 2- 9inch cake pans.

Mix dry ingredients together in a large bowl. Blend in oil then beat in eggs 1 at a time. Stir in pineapple prue'e and carrots and mix util well blended. Pour into the two greased pans and bake for about 30 minutes or until a cake tester comes out clean. Remove cakes from oven and allow them to set for 3-5 minutes. Remove from pans and cool completely on a wire rack before frosting.
Beat cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioner's sugar. Frost cake when it is completely cooled.

Makes a double layer nine inch cake

Apple Cider Cinnamon Bread

1 1/4 Cup apple cider
2 T. butter, softened
3 Cups white bread flour
2 T. brown sugar, packed
1 t. salt
1 t. ground cinnamon
2 1/4 t. active dry yeast

Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Sweet setting (recommended to use light crust setting) and start machine.
Makes one 1 1/2 pound loaf

Swedish Nut Cake

2 cups sugar
2 cups flour
2 eggs
1/2 tsp. baking soda
1 20oz. can crushed pineapple, including juice
1/2 cup chopped nuts
1 cup brown sugar
1/2 stick butter or margarine, room temperature
8oz. pkg. cream cheese, softened at room temperature
Nuts for topping (use a mixture of walnuts, almonds and pecans for crunch topping)

Preheat oven to 350. Mix sugar, flour, eggs, soda, pineapple and juice in mixing bowl. Add 1/2 cup nuts and pour into a 9x12x2inch greased baking pan. Bake for 40 minutes.