Weatherford Living

Warm up your insides with deliciousness

A mug of hot chocolate gets dressed up for the holidays
A mug of hot chocolate gets dressed up for the holidays Special to the Star-Telegram

Now that Thanksgiving is over, and the mercury begins to take a dip, what better way to warm your insides than by having a mug of one of these delicious beverages.


Hot Chocolate

▪ 1 (8-quart) package powdered milk

▪ 1 (1-lb.) box Nestle Quik

▪ 1 (6-oz.) jar Coffee-mate

▪ 1 cup powdered sugar

1. Mix all 4 dry ingredients together and store in an airtight container.

2. To use: add 1/4 cup powdered chocolate mix to 1 cup hot water for each individual serving.

3. Add 3 cups powdered chocolate mix to 2 quarts hot water for large number of servings.

Donna Kay Williams, Quilter's Guild of Parker County

Christmas Wassail

▪ 1 gallon apple cider (not juice)

▪ 2 quarts cranberry juice cocktail

▪ 1 quart unsweetened pineapple juice

▪ 1 (16-oz.) can frozen orange juice concentrate

▪ 2 cinnamon sticks (4 to 6 inches)

▪ 1/2 to 1 T. whole cloves

▪ 1 cup honey

1. Combine cider, cranberry juice cocktail, pineapple juice and orange juice concentrate in a large stockpot.

2. Add cinnamon sticks and cloves to taste.

3. Stir in honey.

4. Simmer over low heat for 2 to 3 hours prior to serving.

Refrigerate any leftovers.

Melanie Lindsey, Quilter's Guild of Parker County Favorites from our Table

Peppermint Eggnog Punch

▪ 1 quart Peppermint Eggnog Punch (divided)

▪ 1 quart Eggnog

▪ 4 cans (12oz. each) Ginger Ale (chilled)

▪ 1 cup Rum (optional)

▪ 24 Mini Candy Canes

1. Set aside 2 or 3 scoops ice cream for garnish; freeze.

2. Soften remaining ice cream; gradually stir in eggnog and rum, if using.

3. Transfer to a punch bowl and pour in ginger ale.

4. Garnish edge of punch bowl with candy canes.

5. Float reserved ice cream scoops on top; serve immediately.

Makes 16 servings.

Just Us Cowgirls Cookbook Brazos Trails Cowboy Church

Hot Spiced Wine

▪ 1/2 gallon burgundy wine

▪ 1/2 gallon water

▪ 1 to 1 1/2 cup sugar

▪ 1/4 cup lemon juice

▪ 1 tsp. allspice

▪ 10 to 12 whole cloves

▪ 2 sticks crushed cinnamon

1. Boil water and wine.

2. When hot, add sugar and spices.

3. Let set for 24 hours.

Tips: Good when hot. Will keep several months.

Evelyn Mathis, Quilter's Guild of Parker County

Holiday Delight

▪ 1 bottle White Grape Juice

▪ 1 can frozen cranberry juice, thawed

▪ 3 cups water

▪ 3 cans ginger ale

1. Mix together in a punch bowl.

2. Decorate with sliced star fruit and fresh cranberries.

Lisa Lee, Brock United Methodist Church One Hundred Years of Recipes

Hot Apple Cider

▪ Jug of Apple Cider

▪ Ginger ale or Sprite

▪ 1 package (8 oz) Red Hot Candies

▪ 3 or 4 Cinnamon Sticks

▪ 1 tsp. Whole Cloves

▪ 1 large Coffee Urn

1. Pour apple cider in coffee urn.

2. Finish filling to top mark with ginger ale or sprite. Insert basket. Add red hots, cinnamon sticks, and cloves to basket. Let perk until complete. Serve in mugs.

Note: This recipe will make your coffee urn taste like cinnamon for a while. If you don't like that use the same urn for this recipe only. Cider can be stored in jug in refrigerator after cooling for a few weeks. Can be warmed as needed for later.

Debbie Hearne, Just Us Cowgirls Cookbook Brazos Trails Cowboy Church