Compiled Recipe – Hot Chocolate Mug Cake

Hot Chocolate Mug Cake

* 3 tbsp. all-purpose flour
* 1 tbsp. hot cocoa mix (Swiss Miss Milk Chocolate with Mini Marshmallows)
* 2 tsp. granulated sugar
* ¼ tsp. baking powder
* 3 tbsp. milk
* ½ tbsp.. vegetable oil
* 5 mini marshmallows

1) Add all ingredients except mini marshmallows into a microwave-safe mug. Mix with a small whisk until batter is smooth. Add in mini marshmallows. If you want them on the top, leave them as is. If you want them mixed into the batter, stir them into the batter.

2) Microwave for about 1 minute, or until cake is cooked. Top of cake should be dry to the touch. Cake is best consumed warm.


Compiled Recipe – Hot Chocolate Cheesecake Dip

Hot Chocolate Cheesecake Dip

* 8 ounces cream cheese
* ½ cup plain greek yogurt
* ½ cup marshmallow crème
* 1 cup hot chocolate mix (powdered Swiss Miss Dark Sensation)
* ¾ cup cool whip (divided)
* mini marshmallow (for garnish)
* candy canes (crushed, for garnish)
* crackers
* cookies
* pretzels

1) Beat the cream cheese until creamy. Add the yogurt, marshmallow cream, and hot chocolate mix and beat again until light and fluffy. Fold in 1/2 cup Cool Whip gently until completely mixed in.

2) Top with remaining Cool Whip, mini marshmallows, and crushed candy cane.

3) Serve with cookies and pretzels. Keep refrigerated in a covered container. Makes about 2 cups.


Compiled Recipe – Hot Chocolate and Marshmallow Popcorn

Hot Chocolate and Marshmallow Popcorn

* ½ cup popcorn (unpopped)
* 1 tsp. oil (popcorn)
* 1 tbsp. sea salt
* 1 packet hot chocolate mix (Swiss Miss)
* ½ cup white chocolate chips (Ghirardelli Melting Chips)
* ½ cup mini marshmallows
* ¼ cup milk chocolate (Ghirardelli Melting Chips)

1) Line a baking sheet with wax paper and set aside.

2) Add the popcorn and popcorn oil to a popcorn maker and follow the directions on the machine. If you do not have a popcorn maker then you can replace this with microwave popcorn but you may need to adjust you salt measurement depending on your taste.

3) Pour popcorn onto baking sheet and add salt and marshmallows.

4) Place white chocolate in a microwave safe bowl and cook for 30 second intervals, stirring in between intervals, until the chocolate is melted.

5) Pour ½ the white chocolate and ½ the hot chocolate mix over the popcorn. Using a rubber spatula turn the mixture over to combine.

6) Repeat this step with the remaining white chocolate and hot chocolate mix.

7) Place milk chocolate in a microwave safe bowl and cook for 30 second intervals, stirring in between intervals, until the chocolate is melted

8) Drizzle over the popcorn and allow to the mixture to set for 10 minutes or until the chocolate has a chance to dry.




Compiled Recipe – Hot Chocolate Martini

Hot Chocolate Martini

* 3 oz. hot cocoa mix
* ¾ oz. crème de cacao (dark)
* ¾ oz. vanilla vodka
* 6 ounce Kahlua
* 6 mini marshmallows

1) Fill a cocktail shaker with ice. Add cooled hot chocolate and liquors; shake for about 30 seconds. Pour into a chilled martini glass.

2) Drop mini marshmallows onto the top. Roast marshmallows with a kitchen torch if you have one.

Makes 1 martini

NOTE:  You can also simply mix all ingredients together and chill in the refrigerator before serving rather than using a cocktail shaker.



Compiled Recipe – Hot Cocaccino

Hot Cocaccino

* 2 packages hot cocoa mix (like Swiss Miss)
* 1 cup milk
* ½ cup light cream
* 1 tsp. instant coffee (or instant espresso)
* ½ cup mini marshmallows
* ¼ cup chocolate syrup
* whipped topping
* sprinkles
* cocoa

1) Heat milk and half and half in medium saucepan until very hot; remove from heat. Add hot cocoa mix and instant coffee. Stir well and pour into mugs or cups.

2) Top with mini marshmallows, then drizzle chocolate syrup over marshmallows. Top with whipped topping and spinkles/cocoa powder.



Compiled Recipe – Skinny Swiss Miss Brownies

Skinny Swiss Miss Brownies

* ¼ cup skim milk
* ¾ cup non-fat plain greek yogurt
* 1 egg
* ¼ tsp. salt
* 1 tsp. baking powder
* ½ cup rolled oats (old-fashioned)
* ½ cup cocoa powder
* 1 cup granulated sugar (Swiss Miss Hot Cocoa, with or without the tiny freeze-dried marshmallows)
* 1 ½ cup mini marshmallows


1) Preheat oven to 375 degrees. Spray an 8×8″ glass baking dish with PAM.

2) In a food processor (or really good blender) add ALL ingredients, except the extra mini marshmallows. It helps to put the liquid ingredients in first, the dry on top. Blend, scraping down sides as you go, until everything is mixed well together.

3) Pour into prepared baking dish and bake for 20 minutes.

4) Remove from oven, and top with the mini marshmallows. Bake for another 5-10 minutes. Remove and let cool completely.


Compiled Recipe – Cocoa Pudding Cake

Cocoa Pudding Cake

* 1 cup Ultragrain All-Purpose Flour
* ½ cup granulated sugar
* 1/3 cup unsweetened cocoa powder
* 1 ½ tsp. baking powder
* ¼ tsp. salt
* ¾ cup reduced fat (2%) milk
* 2 tbsp. Pure Wesson Canola Oil
* 1 tsp. vanilla extract
* 3 envelopes (0.55 oz. each) Swiss Miss Sensible Sweet Trade ; No Sugar Added Hot Cocoa Mix
* 1 ¼ cup boiling water
* Reddi-wip Fat Free Dairy Whipped Topping

1) Preheat oven to 350°F. Combine flour, sugar, cocoa, baking powder and salt in large mixing bowl. Add milk, oil and vanilla; mix until blended and smooth.

2) Spoon batter into un-greased 8×8-inch glass baking dish. Place cocoa mix in medium bowl. Add boiling water; mix well. Pour evenly over batter. Bake 30 minutes or until wooden pick inserted near center comes out clean.

3) Cool cake 10 minutes. Serve warm with Reddi-wip.


Compiled Recipe – No Bake Peanut Butter Iceberg Pie

No Bake Peanut Butter Iceberg Pie

* 1 cup Peter Pan Creamy Peanut Butter, divided
* 1 chocolate or graham crumb pie crust
* 2 envelopes (0.73 oz. each) Swiss Miss Milk Chocolate Hot Cocoa Mix
* 1 tbsp. hot water
* 2 ¼ cup vanilla ice cream, softened
* Reddi-wip Original Dairy Whipped Topping

1) Place 3/4 cup peanut butter in microwave-safe bowl. Microwave on HIGH 30 seconds or until melted. Pour inside of pie crust; immediately tilt pie crust to evenly cover bottom and sides with peanut butter. Place crust in freezer for 15 minutes or until set.

2) Meanwhile, whisk together cocoa mix and water in small bowl until blended; set aside.

3) Microwave remaining 1/4 cup peanut butter on HIGH 20 seconds or until just melted. Quickly fill pie crust with ice cream. Drizzle peanut butter over ice cream followed by cocoa mixture.

4) Freeze pie until firm, about 4 hours. Cut into 8 slices. Top with Redd-wip just before serving. Store leftovers in freezer.



Compiled Recipe – Fudgy Peanut Butter Buttons

Fudgy Peanut Butter Buttons

* 2/3 cup hot water
* 1 box (7.3 oz. each) Swiss Miss Milk Chocolate Hot Cocoa Mix (10 packets per box)
* 2 cups Peter Pan Creamy Peanut Butter
* ½ cup light corn syrup
* 3 cups sifted confectioners’ sugar, divided
* 4 cups finely crushed vanilla wafers
* PAM Baking Spray
* 72 dark chocolate morsels

1) Combine water and cocoa mix in large bowl; whisk together until smooth. Stir in peanut butter and corn syrup. Add 2 cups of the confectioner’s sugar; blend. Stir in crushed vanilla wafers.

2) Spray large piece of waxed paper with baking spray. Drop heaping teaspoonfuls of chocolate mixture onto paper; set aside. Place the remaining 1 cup confectioner’s sugar in shallow dish. Roll each piece of chocolate in sugar; shape into balls. Press thumb into the center of each ball until slightly indented; place chocolate morsel in middle (tip side up).

3) Chill at least 1 hour before serving. Store refrigerated in airtight container.



Compiled Recipe – Red Velvet Pudding Cups

Red Velvet Pudding Cups

* PAM Original No-Stick Cooking Spray
* ¼ cup dry red velvet cake mix
* 2 tbsp. Swiss Miss Milk Chocolate Hot Cocoa Mix
* 3 tbsp. reduced fat (2%) milk
* 1 pkg (13 oz. each) Snack Pack Vanilla Pudding
* Reddi-wip Original Dairy Whipped Topping

1) Spray inside of large microwave-safe mug with cooking spray. Whisk together cake mix, cocoa mix and milk in small bowl until blended. Place batter in mug. Microwave on HIGH 1 minute to 1 minute 30 seconds or until set. Cool slightly. Crumble cake into small pieces.

2) Divide 2 pudding cups between 4 small serving dishes. Top with half of cake pieces. Repeat with remaining pudding and cake pieces. Top with Reddi-wip just before serving.