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Gourmet Reindeer Poop


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Cinnamon Apple Chips -
  • In large skillet, combine 2 cups unsweetened apple juice and 1 cinnamon stick; bring to a low boil while preparing apples.
  • Slice 1/2" from the top and bottom of 2 large Washington Red Delicious apples and discard (or eat).  Stand apples on either cut end; cut crosswise into 1/8" thick slices.
  • Drop slices into boiling juice & cook 4-5 minutes or until slices appear translucent and lightly golden.
  • With slotted spoon, remove apple slices from juice and pat dry with a paper towel.   Arrange on wire racks in a single layer (don't overlap).  Place rack on middle shelf in oven preheated to 250°.  Bake 30-40 minutes until slices are lightly browned and almost dry to touch.  Let cool on racks completely before packing into ziplock bags.
  • TIP:  There's no need to core apples because boiling softens the core and removes the seeds.
  • Bag Tag Suggestion:  "You're the Apple of My Eye"

Autumn Berry Bark -

  • Melt 1 pound vanilla-flavored candy coating in a saucepan over low heat, stirring constantly; remove from heat.
  • Stir in 1/2 cup dried cranberries and 1/2 cup chopped walnuts.  Quickly spread on foil-lined cookie sheet and cool completely.  Break into pieces.
  • Bag Tag Suggestion:  Give as gifts at a Thanksgiving dinner party.

Chocolate Buttons -

  • Melt 4 oz. vanilla or chocolate flavored candy coating in large saucepan over medium low heat, stirring constantly.  Remove from heat.
  • Place a Ritz-Bits® peanut butter sandwich cracker on a fork and dip into melted candy coating, letting excess drip from fork.  (Recipe makes approximately 36 buttons)
  • Place on waxed paper-lined cookie sheet and sprinkle with candy sprinkles, if desired.   Allow to set 30-45 minutes for candy to harden.
  • Bag Tag Suggestions: "Cute as a Button" for an anytime or Valentine gift; "Santa's Buttons" for Christmas.

Ho Ho Cocoa Mix -  I've spoiled everyone in my large, extended family by introducing them to Ho Ho Cocoa, so now they all expect it (actually, they demand it!) from me every single year at Christmas.  I spend an entire day making up TONS of this cocoa mix!  No other instant cocoa mix comes close to the delicious flavor of Ho Ho Cocoa!

  • In a food processor with chopping blade, chop 1/2 cup white butter mints until finely ground.  When I'm making LOTS of this mix, I find it's quicker to place the mints in a heavy-duty freezer ziplock bag and beat them to a powder with a heavy rubber mallet.
  • In a large bowl, combine butter mints, 2 cups chocolate-flavored malted milk powder, 3 cups nonfat dry milk powder, and 1/2 cup Nestlé Quik® chocolate powder drink mix.   Mix all ingredients together well.
  • Package 1/4 cup of the cocoa mix in each ziplock bag.  On the back of your bag tag, include these mixing instructions:  "Stir the contents of this bag into a mug of 3/4 cup boiling water to dissolve.  Top with mini-marshmallows or whipped cream."
  • TIP:  Experiment with different cocoa mix flavors:  Add flavored powdered coffee creamer (hazelnut is my favorite!) in place of part of the nonfat dry milk powder; add sweet spices, such as cinnamon or nutmeg; substitute Nestlé Quik® strawberry powder drink mix for the chocolate.
  • Bag Tag Suggestions:  "Santa's Ho Ho Cocoa" for Christmas; "Snuggle Bunny Cocoa" for Easter or any occasion; "Cupid's Magic Cocoa" for Valentine's day.



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