Compiled Recipe – Chai Spiced Hot Cocoa

Chai Spiced Hot Cocoa

* 1 chai spiced tea bag
* ¾ cup hot (not boiling) water
* 1 envelope (0.73 oz. each) Swiss Miss Milk Chocolate Hot Cocoa Mix
* Reddi-wip Original Dairy Whipped Topping
* ground cinnamon (optional)

1) Place tea bag in cup; add water. Let stand 2 minutes or longer, based on desired strength of tea. Discard tea bag.

2) Add cocoa mix to tea; stir until blended. Top with a serving of Reddi-wip. Sprinkle with cinnamon, if desired.



Compiled Recipe – Apple Crumble Pie

Apple Crumble Pie

* 1 frozen pie crust (9-inch), thawed
* 1 can (21 oz. each) apple pie filling
* ½ cup all-purpose flour
* ½ cup quick cooking rolled oats
* ½ cup firmly packed brown sugar
* 1 tsp. ground cinnamon
* ½ cup cold Parkay Original stick ( ½ cup = 1 stick)
* Reddi-wip Original Dairy Whipped Topping

1) Preheat oven to 450°F. Pierce bottom and side of pie crust lightly with fork. Bake 5 to 7 minutes or until browned lightly. Cool slightly. Reduce oven temperature to 400°F.

2) Pour pie filling into baked pie crust; set aside. Mix flour, oats, sugar, cinnamon and salt in medium bowl. Cut in Parkay with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle evenly over pie filling.

3) Bake 25 minutes or until juices are bubbly and topping is golden brown. Cool slightly. Cut into 8 slices to serve. Top with Reddi-wip, if desired.



Compiled Recipe – Cinnamon Marshmallow Mug Brownie

Cinnamon Marshmallow Mug Brownie

* 2 tbsp. unsalted butter
* 2 tbsp. dark chocolate chips
* 2 tbsp. self-rising flour
* 1 tbsp. light brown sugar
* 1 large egg yolk
* ½ tsp. vanilla extract
* ¼ tsp. ground cinnamon
* 2 Campfire Holiday Mix Marshmallow Cinnamon Stars
* whipped topping and additional star marshmallows for topping

1) In a microwave safe mug, combine butter and dark chocolate chips. Microwave for 30-45 seconds or until melted. Stir. Add flour, sugar, egg yolk, vanilla, and cinnamon. Stir. Tear marshmallows into pieces and stir into batter. Microwave for 45 seconds or until center looks set. Be careful not to over bake. Allow brownie to cool for several minutes. Top with whipped topping and additional marshmallow star.

2) Enjoy!


Compiled Recipe – Sopapilla S’mores

Sopapilla S’mores

* 1 can refrigerated crescent roll dough (full sheet if available)
* vegetable oil for frying (1-2 cups)
* ¼ cup granulated sugar
* 1 tbsp. ground cinnamon
* 24 Campfire Marshmallows, regular size
* honey

1) Unroll crescent roll dough on a work surface. Use a knife or pizza cutter to cut dough into 3 strips length wise. Cutting across the strips, divide the dough into fourths creating 12 squares of dough. Set aside.

2) Add enough oil to a deep skillet that it reaches 1 inch up the side of the skillet. Heat over medium heat to about 325°F. The oil will be shimmering. Working in batches, use a wire spider or tongs to carefully place dough into the hot oil. Fry for about 30-60 seconds on each side, watching carefully to avoid burning. Remove fried dough to a paper towel lined baking sheet to drain. Repeat with remaining dough.

3) Place sugar and cinnamon in a large zip top bag. Place 2-3 pieces of fried dough into the bag, seal it, and shake to coat with the cinnamon sugar mixture. Repeat with remaining fried dough. Place finished sopapillas back onto baking sheet in a single layer.

4) Roast your marshmallows over an outside campfire or carefully over the flame of a gas stove. Place two marshmallows on top of each sopapilla then drizzle with 1-2 teaspoons of honey.

5) Serve immediately and enjoy!



Compiled Recipe – Bizcochos Borrachos

Bizcochos Borrachos

* 4 pieces egg, separated
* ½ cup sugar
* ¾ cup all purpose flour
* 1 tsp baking powder
* sweetened whipped cream
* almonds, sliced
* ground cinnamon
* 1/3 cup sugar
* 1 cup water
* 1 ½ tbsp honey
* ½ tsp ground cinnamon
* orange zest
* 3 tbsp brandy

1) Pre-heat oven to 350◦F. Grease and flour the bottom of an 8×2-inch square or round pan.

2) In a bowl, beat the egg yolks with sugar until thick and light yellow in color. Set aside.

3) In another bowl, beat the egg whites until stiff but not dry. Fold in the yolk mixture.

4) Combine flour and baking powder then sift over the batter. Carefully fold into the beaten egg mixture.

5) Pour into the pan and bake until cake springs back when lightly touched, about 20 minutes.

6) To make the syrup, combine the sugar, water, honey, cinnamon and orange peel in a saucepan. Bring to a boil then let boil for a minute.

7) Remove from heat and take out the orange peel. Stir in brandy, rum or liqueur. Cool.

8) Prick the baked cake with a toothpick all over. Pour the syrup over the cake and let stand so cake gets to absorb the syrup.

9) Cut into portions and plate. Before serving, top with whipped cream and almonds then dust with some ground cinnamon.


Compiled Recipe – Spiced Dulce De Leche

Spiced Dulce De Leche

* 7 tbsp unsalted butter
* ½ cup brown sugar
* 1 tbsp instant coffee
* ¾ tsp ground cinnamon
* 1 (300 ml) can condensed milk

1) Place butter, sugar, instant coffee and cinnamon in a nonstick pan over low heat. Stir until sugar dissolves and mixture becomes homogeneous.

2) Increase heat to medium and add condensed milk. Bring to a gentle boil, stirring constantly. Let boil for a couple of minutes until thickened. Pour into containers. Sealed, this will keep in the refrigerator for 2 weeks.


Compiled Recipe – Sour Cream and Blueberry Coffee Cake with Streusel

Sour Cream and Blueberry Coffee Cake with Streusel

* ½ cup all purpose flour
* ½ cup sugar
* ¼ cup brown sugar
* 1 tbsp ground cinnamon
* 1 tbsp unsalted butter
* 4 large unsalted butter
* 1 ½ cup sour cream
* 1 tbsp vanilla extract
* 2 ¼ cups all purpose flour
* 1 tbsp baking powder
* ¾ tsp baking soda
* ¾ tsp salt
* ¾ cup unsalted butter
* 1 ¼ cup sugar
* ½ cup canned blueberry filling
* orange zest
* ¼ cup walnuts, finely chopped

1) Pre-heat oven to 350◦F. Grease a 9-inch bundt pan well. Set aside.

2) Make the streusel: Combine all ingredients in a bowl. Mix until mixture resembles wet sand. Set aside.

3) Make the coffee cake: Whisk together eggs, 1 cup sour cream and vanilla extract in a medium bowl. Set aside.

4) In the bowl of an electric mixer fitted with the paddle attachment, sift together flour, baking powder, baking soda and salt. Add butter, sugar and remaining sour cream. Beat until mixture resembles wet sand, about 1 ½ minutes.

5) Add the egg mixture in 3 batches, beating well after each addition. Beat until batter is light and fluffy, about 1 minute.

6) Sprinkle ¾ of the streusel on the bottom of the prepared pan. Pour in 2 cups of the cake batter. Spread blueberry filling and top with orange zest. Sprinkle with remaining streusel mixture and pour in the rest of the cake batter.

7) Bake for 50 to 60 minutes or until a cake tester inserted in the cake comes out clean. Remove cake from pan and cool completely on a wire rack. Garnish with finely chopped nuts.



Compiled Recipe – Chocolate Cinnamon Sundae

Chocolate Cinnamon Sundae

* ½ cup whipping cream
* 2 tbsp sugar
* ¼ cup butter, cubed
* 1 cup semi-sweet chocolate chips
* 1 tsp ground cinnamon
* salt (to taste)
* ice cream
* preferred toppings

1) Heat whipping cream and sugar in a heavy bottomed pan over medium low heat until sugar is dissolved, about 3 minutes. Add butter and chocolate chips (use Hershey’s) ; whisk until melted.

2) Remove from heat then stir in ground cinnamon and a pinch of salt. Let cool in the pan for 10 to 15 minutes. Transfer to a squeeze bottle or glass jar. Pour over ice cream and preferred sundae topping choices.


Compiled Recipe – Chocolate Dipped Palmiers

Chocolate Dipped Palmiers

* flour (for dusting)
* 1 (378 gram) pack puff pastry
* 1 cup sugar
* 1 tbsp ground cinnamon
* 350 grams bittersweet chocolate

1) Pre-heat oven to 350◦F. Line a baking sheet with parchment paper or a silicone mat.

2) Lightly dust a clean work surface with flour. Using a rolling pin, roll out the puff pastry into a 12×12-inch square, about ¼-inch thick. Dust the puff pastry with some flour.

3) Combine sugar and cinnamon in a bowl. Sprinkle on both sides of the puff pastry.

4) Fold the bottom edge of the pastry inward until it reaches the middle part. Repeat with the top edge until both edges meet in the middle. Fold in half to close the pastry.

5) Slice pastry into ½-inch thick strips and arrange on the baking sheet.

6) Bake in the pre-heated oven for 25 minutes or until golden brown. Transfer to a wire rack and let cool.

7) Meanwhile, melt the dark chocolate in a double boiler. Dip cooled palmiers one at a time and return to the rack. Let chocolate set before serving.




Compiled Recipe – Marinated Roast Chicken

Marinated Roast Chicken

* 2 cups water
* 2 tbsp instant coffee, dissolved in 2 tablespoons hot water
* ¼ cup salt
* 1 tsp ground black pepper
* 1 tsp ground cinnamon
* zest from 1 orange
* 3 tbsp sugar
* 3 cloves garlic, finely smashed
* 1 tsp red pepper flakes
* 1 ½ kilo whole chicken
* 1 tbsp oil
* salt (to taste)
* ground black pepper (to taste)

1) Mix ingredients: water, coffee, salt, pepper, cinnamon, zest, sugar, garlic and red pepper flakes. Put mixture in large container, with a lid, before adding the chicken in. Cover, and chill for at least 4 hours or overnight.

2) Pre-heat oven at the highest setting.

3) Remove chicken from the mixture and pat dry. Discard marinade. Rub chicken with oil, salt and ground black pepper. Transfer chicken to a roasting pan; place in the pre-heated oven. Turn down temperature to 350◦F and roast chicken until internal temperature is 155◦F. Remove from oven and let rest at least 10 minutes before carving. Serve while hot.