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.




Compiled Recipe – Hot Black Forest

Hot Black Forest

* 1 sachet Swiss Miss Dark Chocolate
* 1 sachet Swiss Miss Hazelnut
* 3 cups full cream milk
* 2 tbsps. 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) Add cherry syrup.

3) Transfer to mugs and top with whipped cream, cherry, chocolate brownie, and chocolate fudge.


Compiled Recipe – Banana Peanut Butter Oatmeal

Banana Peanut Butter Oatmeal

* 2 large bananas, plus extra, to serve
* 1 tbsp. butter
* ½ cup rolled oats
* 1 ½ cup almond milk
* 1 ½ cup peanut butter, all-natural
* ¼ tsp. ground cinnamon
* honey (to drizzle)
* roasted peanuts (to serve)

1) Combine bananas and butter in a microwaveable bowl. Cover and microwave on high for 1 minute.

2) Add oats, almond milk, peanut butter and cinnamon to the bowl. Microwave on high, covered, for 8 to 10 minutes, stirring occasionally.

3) Drizzle honey over each bowl. Serve with bananas and peanuts.




Compiled Recipe – Pomegranate Martini

Pomegranate Martini

* 2 cups (16 ounces) vodka
* 1 cup (8 ounces) orange liqueur such as Cointreau
* 1 cup (8 ounces) pomegranate juice
* 1/3 cup pomegranate seeds
* juice of 1 lemon
* lemon twists from lemon peel
* rosemary sprigs

1) Combine the vodka, orange liqueur, pomegranate juice, and lemon juice in a pitcher and refrigerate until ready to use.

2) Dip rims of the martini glasses in a shallow bowl with ¼ inch of water then roll rims in gold sugar.

3) Fill martini glasses with pomegranate mixture, a tablespoon of pomegranate seeds, lemon twists and garnish with rosemary sprigs.

4) Serve over ice if desired.

Notes: adapted from Oprah magazine





Compiled Recipe – Cherry Vanilla Berry Popsicles

Cherry Vanilla Berry Popsicles

* 1 cup fat-free milk
* 1 cup non-fat Vanilla Greek Yogurt
* 3 tbsp. confectioners’ sugar
* ½ cup fresh raspberries (about 2.5 ounces or 20 berries)
* ½ cup fresh blueberries ( about 2.5 ounces)
* 5 strawberries, sliced into 4 slices each

1) In a medium size bowl, whisk together milk, yogurt and confectioners sugar. Set aside.

2) Place 2 raspberries in the bottom of each of 10 popsicle molds. Divide blueberries evenly among the popsicle molds. Place two strawberry slices in each popsicle mold.

3) Carefully pour milk mixture over fruit, dividing it evenly among the molds. Gently tap the popsicle molds on the counter to release any air bubbles. Place in popsicle sticks and freeze for 6-8 hours or overnight. Run popsicle molds under warm water to release the popsicles. Enjoy!