New Year's Eve

Since today is New Year's Eve, I'm reposting my post from December 31, 2015. (If you're partying this weekend, stay safe.) Here are a few things you might enjoy serving, including Slow-Cooker Peppermint Hot Chocolate and Triple Chocolate Biscotti. Happy New Year's! Enjoy!

OOEY GOOEY BUTTER CAKE BARS

This comes from Tablespoon's newsletter. Prep Time: 15 min; Total Time: 50 min; Servings: 12

To view this online, click here.

1 box Betty Crocker French Vanilla Cake mix

1 stick (1/2 cup) butter, melted

3 eggs

8 oz cream cheese

1 lb bag (about 3-3/4 cups) powdered sugar

1 teaspoon vanilla

Directions

Preheat oven to 350 F.

Line an 8 x 8 inch baking dish with parchment paper.

In a bowl, mix together the cake mix, melted butter, and 1 egg until a soft dough forms. Press into the bottom of the baking dish.

In a stand mixer, combine together the cream cheese, 2 eggs, sugar and vanilla until smooth. Spread over the cake mix layer.

Bake bars for 45 minutes, or until edges are golden brown,and the center has set to a soft consistency.

Cool COMPLETELY before slicing into bars and serving.

SLOW-COOKER PEPPERMINT HOT CHOCOLATE

This comes from The Food Network, and starts off, “Made and served in the same pot, our slow-cooker cocoa is thickened and enriched with dark chocolate. Set up an add-ons bar beside the cooker (mini marshmallows, crushed candies and peppermint schnapps take cocoa to a whole new holiday level), then stick a ladle in the pot and let guests help themselves.” The recipe's last ingredient is peppermint schnapps, which is optional. I don't use it, and, if this is being served to children and/or people who normally don't drink – or if you're not sure – don't use it. I find that it really doesn't need it. Total Time: 2 hr 5 min; Prep: 5 min; Cook: 2 hr; Yield: 14 cups; Level: Easy

To read more, go to: http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-peppermint-hot-chocolate.html?oc=linkback

Ingredients

3 cups confectioners' sugar, sifted

2 cups unsweetened cocoa powder

12 cups whole milk

2 teaspoons pure vanilla extract

1 teaspoon kosher salt

8 ounces dark chocolate, finely chopped

24 peppermint candies, crushed (about 1 cup), for serving

3 cups mini marshmallows, for serving

2 cups peppermint schnapps, optional, for serving

Directions

Whisk together the sugar and cocoa powder in a 6-quart slow cooker. Turn the cooker to high, and slowly whisk in the milk to prevent lumps from forming. Add the vanilla and salt, cover and cook for 1 1/2 hours. The sugar and cocoa powder should be completely dissolved.

Whisk in the chopped chocolate a little at a time until it is all incorporated. Replace the lid, and cook until thickened, 30 minutes more.

Turn the cooker to warm, and serve with small bowls of the peppermint candies and mini marshmallows and a small pitcher of schnapps, if using. For minty cocoa, let a few teaspoons of the peppermints melt in an 8-ounce cup or add 2 tablespoons of schnapps.

MACARONI AND CHEESE BAKE

This and the Baked Macaroni and Cheese recipes were in an several old emails. I'm not completely sure where they're from, but something tells me they might be from About.com.

This first one starts off, “This is a custard-like macaroni and cheese casserole.” Prep Time: 15 minutes; Cook Time: 1 hour; servings: 6

Ingredients:

2 1/2 cups uncooked elbow macaroni

2 cups Milk

4 tablespoons melted butter, divided

2 tablespoons flour

1/2 teaspoon salt

1/2 teaspoon pepper

3 eggs, beaten

2 1/2 cups shredded Cheddar cheese, divided

3/4 cup fresh breadcrumbs

Preparation:

Directions for macaroni and cheese:

Cook macaroni according to package directions in boiling salted water; drain and set aside. Combine milk, 3 tablespoons melted butter, flour, salt, pepper, and eggs in a mixing bowl; whisk until smooth and well-blended. Layer half of cooked macaroni in bottom of a shallow, buttered 2-quart baking dish; sprinkle with 2 cups cheese and top with remaining macaroni. Pour milk and egg mixture over macaroni. Toss breadcrumbs with remaining 1 tablespoon melted butter; sprinkle bread crumbs over the top of macaroni and cheese mixture. Bake macaroni and cheese at 350°, uncovered, for about 45 to 50 minutes; sprinkle with remaining cheese and continue baking for about 5 minutes longer, or until macaroni and cheese is set.

BAKED MACARONI AND CHEESE

This one start off, “Macaroni and cheese, made with a homemade white sauce with cheese and butter, along with cooked macaroni and seasonings.” Serves 4 to 6.

Ingredients:

1 1/2 cups uncooked elbow macaroni

2 tablespoons butter

2 tablespoons all-purpose flour

1/4 cup milk

1 cup half-and-half

1/4 teaspoon paprika

1/2 teaspoon pepper

2 1/2 cups grated sharp cheese, divided

salt

Preparation:

Preheat oven to 350°. Cook macaroni in boiling salted water according to package directions; drain well and set aside. Meanwhile, melt butter in a medium saucepan over low heat. Blend in flour, stirring constantly, until smooth and bubbly. Gradually stir in milk and half-and-half. Cook, stirring constantly, until mixture boils and thickens, about 2 to 3 minutes. Remove from heat and add paprika, pepper, and 2 cups of the cheese; stir until cheese is melted and sauce is smooth. Combine sauce with the macaroni and add salt to taste. Place in a buttered 1 1/2-quart casserole dish. Garnish top with remaining 1/2 cup of cheese and dot with additional butter. Bake 25 to 30 minutes.

TRIPLE CHOCOLATE BISCOTTI

This is from Sean Paajanen, the former Coffee/Tea expert for About.com. Lindsey Goodwin now writes the coffee/tea column; she also has many great recipes, too. (Hint: check out her blog, as well as others on About.com.)

Anyway, Sean wrote, “You can never have too much chocolate. Chocolate chips and cocoa in the biscotti, and a drizzle of semi-sweet on top. If that's not enough, you can also dip these biscotti into your cup of hot cocoa.”Ingredients:

5 cups flour

1 1/2 cups cocoa powder

2 tbs baking powder

1 cup butter

2 cups sugar

6 eggs

1 tbs vanilla extract

2 cups chocolate chips

12 oz semi-sweet chocolate

Preparation:

Preheat oven to 400F. Cream sugar and butter. Beat in eggs, one at a time, until smooth and add vanilla extract. Sift together the dry ingredients and add to the egg mixture. Stir in chocolate chips. Shape the dough into 6 longs loaves and brush with beaten egg yolk. Bake for 25 minutes. Remove from oven and let cool completely. Cut each loaf into 1 inch slices and place back on baking sheet. Reduce heat to 350F and place slices back into the oven. Bake for another 10 minutes, then remove from the oven and cool. Melt the semi-sweet chocolate, and drizzle over the biscotti.

CHEESE STRAWS

This comes from Carroll Pellegrinelli, About.com's Desserts/Baking expert. She writes, "Here is one of my family's favorite homemade snacks. Not only do they make a good afternoon treat, but they're a crowd-pleaser at our parties too. Next time there's a bake sale, I'm making these Cheese Straws." Prep Time: 35 minutes; Cook Time: 30 minutes; Total Time: 65 minutes

To view this online, click here.

Ingredients

1-3/4 cup flour

1/3 teaspoon salt

1/4 teaspoon dry mustard, or to taste

1/4 teaspoon cayenne (red) pepper, or to taste

1-1/4 pound sharp cheddar cheese, grated, room temperature

1/2 cup (1/4 pound) butter, softened

Preparation

In a small bowl, combine flour, salt and other spices with a wire whisk. Set aside. In a large mixing bowl, stand mixer is preferred, cream together cheddar cheese and butter. Gradually add flour mixture. Combine completely. Preheat oven to 350 degrees F. Allow dough to rest for 10 to 15 minutes in refrigerator. Lightly grease 2 cookie sheets. Press dough through a cookie press onto prepared baking sheets. Bake cheese straws for 20 to 30 minutes or until crisp and lightly brown.

Store in tightly covered container. These Cheese Straws may be frozen with wax paper between layers.