Tis the Season for...Candy Canes!
Monday, November 26, 2007
:o) Let me give you a quick update on our friends Ilhan & Fusun. He got a heart today. The surgery went well and he is doing okay tonight. Of course, he is hooked up and sedated, but he has a new heart and they now can move forward. Continue to pray for them.
What do we do with all the (peppermint) candy canes we get during the season or for that matter all year long at the Sonic! Well, Phyllis to the resue with recipes & fun.
CANDY CANE COCOA
Ingredients:
4 cups milk
3 ounces chocolate, chopped
4 red-and-white-striped peppermint candies, crushed
4 small red-and-white-striped candy canes
whipped cream
Directions: In a saucepan bring the milk to a simmer. Add the chocolate and the crushed peppermint candies and whisk until smooth. Divide hot cocoa between four mugs garnish with whipped cream and serve with a candy cane stirring stick. Makes 4 servings
CANDY CANE CHEESECAKE
Ingredients:
1 cup chocolate wafer crumbs
3 Tbsp margarine, melted
1 ea envelope unflavored gelatin
1/4 cup cold water
16 oz soft philly cream cheese
1/2 cup sugar
1/2 cup milk
1/4 cup crushed candy canes
1 cup whipping cream, whipped
3 oz milk chocolate candy bars, chopped
Directions: Combine wafer crumbs and margarine and press onto bottom of 9-inch springform pan. Bake at 350 degrees for 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and candy canes, mixing until blended, chill until slightly thickened but not set. Fold in whipped cream and chocolate. Pour over crust. Chill until firm. Garnish with additional whipped cream combined with crushed peppermint candies, if desired.
CANDY CANE FUDGE PIE
Ingredients:
24 chocolate cookies, crushed
1/2 cup butter or margarine
4 cups miniature marshmallows
1/2 cup milk
1 cup whipping cream
1/2 cup candy canes, crushed
Directions: Combine cookies and melted butter or margarine. Press into 9 inch pie plate. Bake at 350 degrees F (175 degrees C) for 10 minutes. Cool. Put 3 cups marshmallows in a double boiler. Add milk, and cook until mixture melts and thickens. Cool in refrigerator for about 15 minutes. In another bowl, whip the cream. Blend in the crushed candy canes and remaining 1 cup marshmallows. Fold whipped cream mixture into melted and cooled marshmallow mixture. Pour into crust, and chill well before serving. Makes 1 - 9 inch pie
But, let me share with you all about the candy cane...
Look at the candy cane
What do you see?
Stripes that are red
Like the blood shed for me.
White is for my savior
Who’s sinless & pure!
“J” is for Jesus my Lord, that’s for sure!
Turn it around
And a staff you will see
Jesus my shepherd
Was born for me!!!
.
Find of the day is this great new book. Why not buy books for all on your Christmas list this year. I'm guessing they won't get more than one!!! Here ya go...