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!




Compiled Recipe – Slimer S’mores Sundaes

Slimer S’mores Sundaes

* 1 waffle bowl
* 1 square chocolate
* 1 Campfire Ghostbuster Stay Puft Man marshmallow, roasted
* 2 scoops vanilla ice cream
* 2 tbsp. chocolate sauce
* 1 Campfire Slimer marshmallows

* Place waffle bowl on a plate and layer ingredients in the order listed. Serve immediately and enjoy!


Compiled Recipe – Spider Web Cereal Treats

Spider Web Cereal Treats

* 4 tbsp. butter
* 1 big Campfire Marshmallows
* 6 cups crisp rice cereal
* 8 ounces dark chocolate, melted (can use chocolate chips or candy melts)
* 4 ounces white chocolate, melted (can use white chocolate chips or candy melts)

1) Place butter and marshmallows in a large microwave safe bowl. Microwave on high for 30-60 seconds until marshmallows are puffed and melty. Watch carefully so they do not overflow in the microwave.

2) Stir until smooth and butter is melted. Add in cereal and stir to coat. Pour into a buttered 9×9 inch baking dish.

3) Pour melted dark chocolate over cereal treats and spread with a spatula. Allow to cool and set for several minutes.

4) Cut treats into squares. Transfer melted white chocolate to zip top bag and snip a very small piece off of one of the corners. Pipe on spider webs. Allow chocolate to set before serving.


Compiled Recipe – Pumpkin Spice White Hot Chocolate

Pumpkin Spice White Hot Chocolate

* 3 ½ cups whole milk (or 2%)
* ¼ cup International Delight’s Pumpkin Spice Creamer
* 4 ounces white chocolate, chopped
* marshmallows for serving
* pinch of pumpkin spice garnish

* Gently heat milk, International Delight’s Pumpkin Spice Creamer, and white chocolate in a small sauce pan over medium/low heat. Stir constantly until chocolate is completely melted and milk is hot, but not boiling. Remove from heat, pour into mugs, and top with marshmallows and pumpkin spice, if desired.


Compiled Recipe – Strawberry Basil Choco Cream Drink

Strawberry Basil Cream Choco Drink

* 1 sachet Swiss Miss Dark Chocolate
* 1 sachet Swiss Miss Milk Chocolate
* 3 cups full cream milk
* 250 mL heavy cream
* 2 to 4 pieces strawberry, pureed
* 20 grams basil leaves
* 2 tbsp. sugar

1) Soak basil leaves in heavy cream. Add sugar and place in chiller for 30 minutes to 1 hour.

2) Mix Swiss Miss Milk Chocolate, Swiss Miss Dark Chocolate and hot full cream milk in glasses or mugs.

3) Remove basil leaves from cream and whip the cream using a hand mixer until it reaches soft peaks.

4) Spoon whipped basil cream into the mugs.

5) Serve while hot.

Tip: You can also heat the cream and add the basil (or any herb you like) to infuse the flavor even more.


Compiled Recipe – Cranberry Ginger Cocktail

Cranberry Ginger Cocktail

* 4 ½ ounces pure cranberry juice (not the cocktail stuff)
* 1 ½ ounce vodka
* ½ ounce ginger simple syrup (recipe follows)
* ½ ounce ginger liqueur
* 1 to 2 dashes angustura bitters
* cranberries and ginger coins for serving

* Fill a rocks or collins glass with ice. Add all ingredients to an ice filled cocktail shaker. Shake until chilled. Strain into ice filled glass. Garnish with cranberries and a ginger coin. Serve!

Notes: Ginger Simple Syrup: Add 1/2 cup water, 1/2 cup raw sugar and 5-6 slices of ginger to a small sauce pan. Bring mixture to a simmer to dissolve sugar. Remove from heat and allow to cool completely before removing the ginger. Store simple syrup in the fridge.




Compiled Recipe – Halloween Marshmallow Treats

Halloween Marshmallow Treats

* ½ stick unsalted butter
* 1 package Campfire Marshmallows Scary Berry Marshmallows
* 3 cups Campfire Marshmallows Mini Marshmallows, divided
* 6 cups crisp rice cereal

(For buttercream)
* 2 sticks butter, at room temperature
* 3 ¼ cup powdered sugar
* 1 tsp. clear vanilla extract
* 1 tbsp. whole milk
* black food color pen or liquid black food color for face detail

* In a large heavy bottomed pot, melt butter over medium heat. Stir in Scary Berry marshmallows and 2 cups of mini marshmallows until melted. Remove from heat and add cereal and remaining 1 cup of mini marshmallows. Stir to combine. Spread into a greased 9×13 pan and let cool completely (about 1 hour). When the treats are cool, use a 1 1/2 inch biscuit cutter to cut out 28 small circles from the treats (or cut into 2 inch squares with a knife).

(Make Buttercream)
1) In the bowl of a stand mixer fit with a paddle attachment, cream butter until very light and fluffy, about 5-6 minutes. Add powdered sugar, 1/2 cup at a time, mixing on low until incorporated. Turn mixer to high to fully combine. Add vanilla and milk and mix on high until buttercream is very fluffy.

2) Transfer buttercream to a piping bag fit with a jumbo piping tip. Pipe small ghost shapes onto each marshmallow treat. Use food color pen or food color and small brush to create the ghost faces.

3) Serve up your spooky treats and enjoy!