Compiled Recipe – Mulled Wine Syrup

Mulled Wine Syrup

* 1 bottle of red wine
* 1 cup of sugar
* 3 to 4 pieces of orange peel
* 1 vanilla bean, split but not scraped
* ½ of whole nutmeg
* 2 cinnamon sticks
* 5 cardamom pods
* 2 star anise
* 3 tbsps. pink peppercorns

1) Toast the nutmeg, cinnamon sticks, cardamom, star anise and peppercorns on a pan, over medium heat, for about 2-3 minutes until fragrant.

2) Combine spices, sugar, vanilla bean and orange peel with a bottle of red wine in a medium pot.

3) Bring to boil and lower heat.

4) Reduce for 30-40 minutes until consistency is thick.

5) Chill overnight.

6) Strain into an airtight container until ready to use.





Compiled Recipe – Peppermint Chocolate Eggnog

Peppermint Chocolate Eggnog

* ½  cup Egg Beaters Original
* 1 envelope (1.25 oz. each) Swiss Miss Dark Chocolate Sensation Hot Cocoa Mix
* 1 cup fat free half and half
* ½ cup light peppermint ice cream, slightly melted
* Reddi-wip Original Dairy Whipped Topping (optional)
* crushed peppermint candies (optional)

1) Whisk together Egg Beaters and cocoa mix with whisk in medium bowl until blended.

2) Add half-and-half gradually, stirring constantly. Gently stir in ice cream until blended well.

3) Serve immediately or refrigerate several hours. Top with Reddi-wip and crushed peppermint candies, if desired.

Tip: If Swiss Miss® Dark Chocolate Sensation™ Hot Cocoa Mix is not available, use Swiss Miss® Milk Chocolate Hot Cocoa Mix instead.



Compiled Recipe – Peanut Butter Hot Chocolate

Peanut Butter Hot Chocolate

* 1 envelope (0.73 oz. each) Swiss Miss Milk Chocolate Hot Cocoa Mix
* 1 tbsp. Peter Pan Creamy Peanut Butter
* ¾ cup hot (not boiling) water
* Reddi-wip Original Dairy Whipped Topping
* chocolate sprinkles (optional)

1) Place cocoa mix into a cup. Add peanut butter. Gradually stir hot water into mix until blended.

2) Top with a serving of Reddi-wip. Add chocolate sprinkles, if desired.

Tip: For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.



Compiled Recipe – Easy Shepherd’s Pie

Easy Shepherd’s Pie

* 3 large potatoes (about 700 grams)
* 8 tbsp. butter, divided
* 1 onion, chopped
* 700 grams ground beef, use lean ground beef
* salt (to taste)
* pepper (to taste)
* 1 tsp. Worcestershire sauce
* ½ cup beef stock or water
* 1 cup spaghetti sauce (store bought meat sauce)
* 1 ½ cup frozen mixed vegetables (chopped carrots, corn, peas)

1) Peel and quarter potatoes and boil in salted water until tender, about 20 minutes.

2) Meanwhile, melt 4 tablespoons butter (half a stick) in a large frying pan over medium heat. Sauté onions in butter until tender.

3) Add ground beef and sauté until no longer pink. Season with salt and pepper. Add Worcestershire sauce, beef stock and spaghetti sauce; cook, uncovered, over low heat for 10 minutes. Add frozen vegetables and mix well.

4) Mash potatoes in a bowl with remaining butter; season to taste.

5) Place beef and vegetable mixture in a baking dish or individual ramekins. Distribute mashed potatoes on top. Use a fork to add some texture to the potatoes; the peaks will brown nicely.

6) Cook in a 400◦F oven until bubbling and brown, about 30 minutes. Broil for a few more minutes to brown tops, if necessary.




Compiled Recipe – Blushing Kiss Martini

Blushing Kiss Martini

* 2 parts Gin
* 1 part St. Germain
* 1 part grapefruit juice
* grapefruit wedge
* 1 sprig of thyme

* Shake all ingredients with ice and pour through a fine strainer into a chilled Martini glass. Garnish with grapefruit wedge and thyme sprig into glass. **Optional:  Rim glass with grapefruit wedge and stir drink with thyme for an extra kick.


Compiled Recipe – Hot Chocolate Monkey Bread

Hot Chocolate Monkey Bread

* PAM Baking Spray
* 5 envelopes (0.73 oz. each) Swiss Miss Milk Chocolate Hot Cocoa Mix, divided
* ½ cup granulated sugar, divided
* ½ cup Parkay Original Spread tub, melted
* ¼ cup reduced fat (2%) milk
* 2 cans (16 oz. each) refrigerated jumbo buttermilk biscuits (8 count), quartered
* Reddi-wip Original Dairy Whipped Topping

1) Preheat oven to 350°F. Spray 10-cup Bundt or fluted tube pan with baking spray; set aside. Combine 2 envelopes hot cocoa mix and 1/4 cup sugar in large resealable food storage bag. Prepare glaze by combining remaining hot cocoa mix and sugar in small bowl; whisk in Parkay and milk until blended.

2) Place half of biscuit pieces in cocoa mixture in bag; seal and shake to coat. Arrange coated biscuit pieces in bottom of pan; pour half of glaze over biscuits. Repeat with remaining biscuit pieces and glaze.

3) Bake 30 minutes or until brown. Cool in pan 5 minutes. Invert onto serving tray. Pull apart and serve with Reddi-wip.

Note: If using the large canister of Swiss Miss® Milk Chocolate Hot Cocoa Mix, 5 envelopes equals about 1 cup. Each envelope contains 3 tablespoons hot cocoa mix.



Compiled Recipe – Queso De Bola Cheesecake

Queso De Bola Cheesecake

* ¼ cup butter, melted
* 1 cup graham cracker crumbs
* ½ cup cashews, finely chopped
* ¾ cup plus 1 tbsp. sugar, divided
* ¼ tsp. salt
* 3 packs (227 grams each) cream cheese, softened
* 1 ½ cup queso de bola, grated finely
* 3 large eggs

1) Preheat oven to 350°F.

2) In a mixing bowl, combine graham cracker crumbs, cashews, 1 tablespoon sugar, salt, and melted butter until well blended. (Crumbs should look damp and hold its shape when pressed together.) Evenly press crumbs mixture onto the bottom of an 8-inch springform baking pan. Chill until ready to fill.

3) In the mixing bowl of a stand mixer, blend cream cheese until creamy. Add remaining sugar and continue to beat until light and creamy. Add then stir in grated queso de bola. Add then beat in eggs, one at a time. Pour cheesecake mixture into the prepared baking pan. Spread in an even layer.

4) Bake cheesecake about 40 minutes until the center is almost set and the top has browned. Remove cheesecake from the oven, and transfer to a cooling rack. Let cool completely. Refrigerate overnight or at least 4 hours until firm.

5) Once ready to serve, unhinge springform and transfer to a cake stand. Keep chilled until ready to slice and serve.


Compiled Recipe – Pineapple Kiwi Shrub

Pineapple Kiwi Shrub


(Pineapple Kiwi Shrub Syrup)
* 1 ½ cup fresh pineapple chunks
* 2 kiwis, peeled and chopped (about ½ cup of fruit)
* 2 cups granulated sugar
* 2 cups cider vinegar (or white wine vinegar)

(Pineapple Kiwi Shrub Cooler)
* 2 to 3 tbsps. pineapple kiwi shrub syrup
* 6 to 8 ounces sparkling water (seltzer, club soda, homemade or whatever you prefer)
* lots of ice

(Frozen Pineapple Kiwi Shrub)
* 1/3 cup pineapple kiwi shrub syrup (or more taste if you like it extra tangy)
* 1 cup filtered water
* 2 cups ice


(Pineapple Kiwi Shrub Syrup)
* Stir together pineapple, kiwi, and sugar in a glass bowl with a lid. Refrigerate mixture for 2-3 days, stirring once a day (it’s ok if you forget). Strain mixture through a mesh sieve to remove any fruit solids and seeds. You should be left with a very thick sugar syrup mixture. Slowly stir in vinegar until sugar mixture dissolves. Store syrup in the fridge in a glass jar or bottle.

(Pineapple Kiwi Shrub Cooler)
* Add 2-3 tablespoons (or to you taste) to a tall collins glass or water glass. Add ice and stir. Top with your sparkling water of choice and serve!

(Frozen Pineapple Kiwi Shrub)
* Pour syrup, filtered water, and ice into a blender. Blend until ice is to the size of your liking. Adjust syrup for flavor (more if you want a tangier treat)



Compiled Recipe – Chili Chocolate Truffles

Chili Chocolate Truffles

* 4 ounces semi-sweet chocolate, finely chopped
* 4 ounces bittersweet chocolate, finely chopped
* 1 tbsp. unsalted butter
* 1/3 cup heavy whipping cream
* ½ tsp. chipotle chili powder
* 1 envelope (0.85 oz. each) Swiss Miss Simply Cocoa Milk Chocolate Hot Cocoa

1) Place chocolate and butter in 8×8-inch microwave safe baking dish. Microwave on HIGH 45 seconds; stir. Microwave an additional 30 seconds.

2) Microwave heavy cream on HIGH 45 seconds; stir in chili powder and salt. Pour hot cream over chocolate and stir until melted and combined. Cover and refrigerate 1 hour or until firm.

3) Use a melon baller to scoop chocolate mixture and shape into 1-inch balls. Roll each truffle in cocoa. Serve truffles at room temperature.

Note: Powder free latex gloves will make for mess-free rolling.



Compiled Recipe – Hot Choco Raspberry Kiss

Hot Choco Raspberry Kiss

* 1 sachet Swiss Miss Dark Chocolate
* 1 sachet Swiss Miss Hazelnut
* 3 cups full cream milk
* 2 tbsp. cherry syrup
* 2 pieces cherries with stalk
* whipped cream
* 30 mL chocolate fudge in a squeeze bottle
* 2 squares chocolate brownie

1) Mix Swiss Miss Dark Chocolate, Swiss Miss Hazelnut and hot full cream milk.

2) Mix in raspberry puree.

3) Serve while hot.