spiced apple cider punch.

Easy to make. Delicious to drink.

4 packages (.75 oz each package) spiced apple cider drink mix

3 cups orange juice

48 oz ginger ale

cinnamon sticks for garnish

In a pitcher or punch bowl, mix together all ingredients. Stir to completely combine spiced apple cider mix with orange juice and ginger ale. Garnish with cinnamon sticks.

xx.

val

mint mousse.

Nana's mint mousse- yum yum! This is a Boyle holiday favorite!

22 oreos

1 c. condensed milk

1 bag large marshmallows (32 marshmallows)

1/2 t. peppermint extract

12 drops green food coloring

1 pt. heavy whipping cream

Grind up 22 oreos in a food processor. Sprinkle 3/4 of the ground oreos into the bottom of a 13 by 9 pan to make an oreo crust.

Melt one cup condensed milk and 32 large marshmallows over medium heat. Stir often to keep from burning at the bottom. Add 1/2 teaspoon peppermint extract and 12 drops of green food coloring. Pull off heat.

Beat one pint of heavy whipping cream until it is light and fluffy. Fold into the marshmallow mixture. When completely folded in, pour over oreo crust. Sprinkle the remaining ground oreos over the top. Chill mint mousse in the refrigerator for several hours before serving.

xx.

val

christmas pretzels.

These Christmas pretzels are a terrific blend of salty and sweet! They are quick and easy to make, which is a great bonus at holiday time.

Pretzels, small size

Hershey's kisses, I used the dark chocolate kisses (yum!)

Peanut Butter M&M's

Preheat your oven to 350 degrees. On a cookie sheet, spread out pretzels. Top each pretzel with a Hershey's kiss. Bake for 2 minutes. Pull your chocolate pretzels out of the oven and push a peanut butter m&m into the center of each hershey's kiss. Let the christmas pretzels cool on the cookie sheet (or carefully move each one to a plate or parchment paper to cool). Once the chocolate kisses have harden again, you can move the christmas pretzels to a Ziploc baggie or air tight container for storage.

xx.

val

mint brownies.

There are a ton of ways to make mint brownies. Use the same technique from the caramel brownies- switch out the caramel and switch in a mint flavored chocolate. Try any of these mint chocolate favorites- peppermint patties (shown here), Andes mints, Ghirardelli mint chocolate bar.

Melt 6 oz (or less for a less minty flavor) mint chocolate over low heat with 1/3 c. evaporated milk (or regular milk). Spoon melted mint chocolate over the 6 minute cooked brownies. Cover with remaining 1/3 brownie batter and finish baking.

If you want to skip melting the chocolate, I stuck these peppermint patties straight into the unbaked brownie batter. I made sure every square got a patty. Then baked them at 350 degrees for 30 minutes.

Another great way to add mint goodness to your brownies is to frost them!

Mint frosting:

1/2 c. powdered sugar

2 T butter, softened

1 T milk

1/2 t. vanilla extract

1 t. mint extract

1- 2 drops green food coloring

Blend together until smooth. If it is too thick, add another tablespoon of milk. If it is too thin, add more powdered sugar. If you want a more minty flavor, add 1/2 teaspoon mint extract at a time.

However you decide to make mint brownies, I'm sure you will enjoy!

xx.

val

caramel brownies.

These ooey gooey treats are great year around, but for some reason I just love caramel goodies when the weather gets chilly. Tomorrow I'll post how to make yummy mint brownies with the same technique used here.

You will need:

- brownie box mix OR a recipe for homemade brownies (see below)

- 12-14 oz bag caramel candies OR a recipe for homemade caramel candies (Here is a recipe I found for homemade candies that looks wonderful and easy: http://allrecipes.com/recipe/caramels/detail.aspx)

- 1/3 c. evaporated milk

Unwrap caramels from their wrappers and melt over low heat with 1/3 c. evaporated milk. Whisk frequently. Make brownie mix according to package instructions or make homemade brownies.

Homemade Brownies-

4 squares unsweetened chocolate

3/4 c. (1 stick plus 1/2 stick) butter, at room temperature

2 c. sugar

3 eggs, at room temperature

1 t. vanilla extract

7/8 c. whole wheat flour (or 1 c. all purpose flour)

Preheat oven to 350. Grease a 13 by 9 oven safe dish. Over low heat melt chocolate and butter together. Stir frequently. Add sugar. When blended, take off heat. Whisk in eggs and vanilla. Stir in flour.

When all ingredients are well blended, pour 2/3 of the batter into greased 13 by 9 dish. Bake at 350 degrees for 6 to 8 minutes. Remove pan from oven and spoon melted caramels over brownie mixture. Cover with remaining brownie mixture. Finish baking at 350 degrees for 20 to 25 minutes.

xx.

val