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Fighting the Chills in Style: Holiday Recipes

by Whitney Smither

  Settling down for the night and want to make something warm up with? Craving cookies with a lot of sugar? Wanting to cook something creative that one can eat? If one said yes to any of the questions above here are some great recipes to try out!


Nutella Hot Chocolate


§  1 cup of Milk

§  3 tbsp. of Nutella

§  Whip Cream


First, over medium-low heat to warm up the milk in a saucepan on the oven.

Second, once the milk in the saucepan is warm, take it off the heat.

Third, drop in 3 tbsp. of Nutella scoops and whisk.

Lastly, put on whip cream, serve in a mug and enjoy!



Christmas Cookie Sticks


§  1 ½ cups powdered sugar

§  1 cup butter or margarine, softened

§  1 envelope (0.14 ounce) strawberry- or lime-flavored unsweetened soft drink mix

§  1 teaspoon vanilla

§  1 egg

§  2 2/3 cups Gold Medal® all-purpose flour

§  1 teaspoon cream of tartar

§  Betty Crocker® Rich & Creamy vanilla or chocolate ready-to-spread frosting (from 16-ounce tub), if desired

§  Assorted candy sprinkles or colored sugars


First, mix powdered sugar, butter, soft drink mix, vanilla and egg in large bowl with spoon. Stir in flour and cream of tartar. Cover and refrigerate at least 30 minutes.

Second, heat oven to 375ºF. Divide dough into 20 pieces. Roll each piece into 6-inch log, using lightly floured hands. Place about 2 inches apart on ungreased cookie sheet.

Third, bake 8 to 9 minutes or until firm. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Fourth, spread tips of cookies with frosting and sprinkle with candies.


Ginger-Brown Sugar Cookies


§  1 cup packed brown sugar

§  3/4 cup butter or margarine, softened

§  1 teaspoon vanilla

§  1 egg

§  2 cups Gold Medal® all-purpose flour

§  1/2 teaspoon baking soda

§  1/2 teaspoon ground ginger

§  1/2 cup finely chopped crystallized ginger

§  2 tablespoons granulated sugar


First, heat oven to 375°F. In large bowl, beat brown sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and gingers.

Second, shape dough by rounded teaspoonfuls into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Flatten to 1/2-inch thickness with greased bottom of glass dipped in granulated sugar.

Third, bake cookies 8 to 10 minutes or until edges are set. Remove from cookie sheet to wire rack; cool.

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