recipes

Red Velvet Pancakes

Red Velvet Pancakes

Portions:7
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Ingredients

CREAM CHEESE TOPPING

  • 4 oz half of 8-oz package cream cheese, softened
  • ¼ cup butter softened
  • 3 tablespoons milk
  • 2 cups powdered sugar

PANCAKES

  • 2 cups Original Bisquick mix
  • 2 tablespoons granulated sugar
  • 1 tablespoon unsweetened baking cocoa
  • 1 cup milk
  • 1 to 1½ teaspoons red paste food color*
  • 2 eggs
  • Powdered sugar if desired

Instructions

  • In medium bowl, beat cream cheese, butter and 3 tablespoons milk with electric mixer on low speed until smooth.
  • Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low speed until topping is smooth.
  • Cover; set aside.
  • In large bowl, stir all pancake ingredients except powdered sugar with whisk until well blended.
  • Heat griddle or skillet over medium-high heat (375°F).
  • Brush griddle with vegetable oil if necessary (or spray with cooking spray before heating).
  • For each pancake, pour slightly less than ¼ cup batter onto hot griddle.
  • Cook until bubbles form on top and edges are dry.
  • Turn; cook other side until set.
  • Spoon topping into resealable food-storage plastic bag; seal bag.
  • Cut off tiny corner of bag; squeeze bag to drizzle topping over pancakes.
  • Sprinkle with powdered sugar.

Notes / Tips / Wine Advice:

*For the best results, liquid food color is not recommended for this recipe.

Make-Ahead Magic

To get a jump on breakfast, make the Cream Cheese Topping the night before. Spoon it into a resealable food-storage plastic bag; refrigerate. Let it stand at room temperature while preparing the pancakes. If the mixture is too stiff to drizzle, knead the bag.

Make-Ahead Magic

You can also prep the pancakes ahead. Measure the dry ingredients into a mixing bowl; cover. Add the food color and eggs to the milk in the measuring cup; cover and refrigerate until you’re ready to mix the batter.
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Course Brunch / Pancake’s / Crepes
Holliday Christmas

Cinnamon Roll Pancake Stacks

Cinnamon Roll Pancake Stacks

Portions:14
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Ingredients

ICING

  • 2 cups powdered sugar
  • ¼ cup whipping cream

FILLING

  • 1 cup packed brown sugar
  • ½ cup butter
  • 1 tablespoon ground cinnamon

PANCAKES

  • 2 cups Original Bisquick mix
  • 1 cup milk
  • 2 eggs
  • ½ cup raisins

Instructions

  • In small bowl, mix icing ingredients with whisk; set aside.
  • In 2-quart saucepan, cook filling ingredients over medium heat, stirring frequently, until butter is melted and sugar is dissolved.
  • Remove from heat; cover to keep warm.
  • In medium bowl, stir Bisquick mix, milk and eggs with fork or whisk until blended.
  • Stir in raisins.
  • Heat griddle or skillet over medium-high heat (375°F).
  • Brush griddle with vegetable oil if necessary (or spray with cooking spray before heating).
  • For each pancake, pour about 3 tablespoons batter onto hot griddle.
  • Cook until bubbles form on top and edges are dry.
  • Turn; cook other side until golden brown.
  • Serve pancakes stacked with filling between each pair; drizzle with icing.

Notes / Tips / Wine Advice:

Make-Ahead Magic
Cook the pancakes ahead of time so breakfast can be on the table in a snap. Let them cool in single layer on cooling rack. Place in resealable freezer plastic bag; freeze up to 1 month. To reheat, wrap frozen pancakes in foil. Bake at 350°F for 15 to 20 minutes or until heated through. Meanwhile, prepare the icing and filling.
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Course Brunch / Pancake’s / Crepes
Holliday Christmas

Hot Chocolate Pancakes

Hot Chocolate Pancakes

Hot Chocolate Pancakes

Portions:16
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Ingredients

PANCAKES

  • 2 cups Original Bisquick mix
  • ¼ cup sugar
  • 2 tablespoons unsweetened baking cocoa
  • 1 cup chocolate milk
  • 1 teaspoon vanilla
  • 2 eggs

TOPPINGS, IF DESIRED

  • Chocolate-flavor syrup warmed
  • Sweetened whipped cream
  • Miniature marshmallows
  • Chocolate candy sprinkles

Instructions

  • In large bowl, stir pancake ingredients with whisk until well blended.
  • Heat nonstick griddle or skillet over medium-high heat (375°F).
  • Brush griddle with vegetable oil if necessary (or spray with cooking spray before heating).
  • For each pancake, pour slightly less than ¼ cup batter onto hot griddle.
  • Cook until bubbles form on top and edges are dry.
  • Turn; cook other side until golden brown.
  • Drizzle pancakes with chocolate syrup; top with whipped cream, marshmallows and sprinkles.

Notes / Tips / Wine Advice:

Festive Touch

For a little seasonal “snow,” dust plates or pancakes with powdered sugar. To control the amount, place a tablespoon of sugar in a small mesh strainer. Hold the strainer over the plate and tap the edge of it with a spoon.
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Course Brunch / Pancake’s / Crepes
Cuisine American
Holliday Christmas

White Chocolate–Peppermint Jelly Shots

White Chocolate–Peppermint Jelly Shots

Portions:50
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Ingredients

PEPPERMINT LAYER

  • ¼ cup sugar
  • 2 envelopes unflavored gelatin
  • ½ cup boiling water
  • 1 cup cold water
  • ¼ cup peppermint schnapps 2 oz
  • ¼ cup vodka 2 oz
  • 10 to 15 drops red food color

WHITE CHOCOLATE LAYER

  • 2 envelopes unflavored gelatin
  • ¼ cup cold water
  • 1 cup white chocolate liqueur 8 oz
  • 1 can 14 oz sweetened condensed milk (not evaporated)

Instructions

  • Spray 9×5-inch glass loaf dish with cooking spray; wipe out excess.
  • In medium bowl, stir together sugar and 2 envelopes gelatin.
  • Add boiling water; stir 1 to 2 minutes or until gelatin and sugar are dissolved.
  • Stir in 1 cup cold water, the schnapps, vodka and enough food color to create bright red.
  • Pour gelatin mixture through fine-mesh strainer into 3- to 4-cup measuring cup.
  • Pour ¾ cup peppermint mixture into dish; freeze about 15 minutes or until firm.
  • (Keep remaining gelatin mixture at room temperature. )
  • Meanwhile, in 1-quart saucepan, sprinkle 2 envelopes gelatin over ¼ cup cold water.
  • Let stand 2 to 3 minutes to soften.
  • Heat over low heat, stirring constantly, just until gelatin is dissolved.
  • Gradually stir in liqueur and condensed milk with whisk.
  • Pour through fine-mesh strainer into another 3- to 4-cup measuring cup or pitcher.
  • When red gelatin is firm, pour ¾ cup white gelatin over red layer; freeze 15 minutes or until firm.
  • (Keep remaining gelatin at room temperature. )
  • Continue alternating layers of red and white mixtures three times, freezing until firm before adding another layer.
  • (Gently rewarm remaining gelatin mixture if it begins to firm up before being added to the layers. )
  • Refrigerate at least 3 hours.
  • To unmold, dip loaf dish in warm water a few seconds and gently loosen edges of gelatin with warm knife; turn out onto cutting board.
  • Cut gelatin into ¾-inch slices.
  • Cut each slice into five triangles or “trees” with 1-inch-wide bases.
  • Place on serving platter.
  • Cover; refrigerate until serving time.

Notes / Tips / Wine Advice:

Make-Ahead Magic

Make these irresistible adult party bites up to 2 days in advance and store in the refrigerator.

Festive Touch

Instead of cutting the gelatin into trees, use small Christmas-shaped cookie cutters to form bells, stockings or stars. “Scraps” can be stirred into whipped cream for a jelly shot mousse.

Festive Touch

Add a green tree trunk by cutting green gumdrops into small rectangles. Press one into base of each “tree.” For stars, roll yellow gumdrops with a rolling pin and cut stars with tiny cookie cutters or paring knife. Gently press onto top of trees.
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Course Chocolate / Dessert
Holliday Christmas

Eggnog-Toffee Milkshakes

Eggnog-Toffee Milkshakes

Eggnog-Toffee Milkshakes

Portions:2
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Equipment

Ingredients

  • ¾ cup eggnog
  • 3 scoops vanilla ice cream 1½ cups
  • 2 bars 1.4 oz each chocolate-covered English toffee candy, chopped*
  • Whipped cream if desired

Instructions

  • In blender, place eggnog, ice cream and half of the chopped candy.
  • Cover; blend on medium speed 15 to 30 seconds or until blended.
  • Pour into two 12-ounce glasses.
  • Top with whipped cream and remaining chopped candy.

Notes / Tips / Wine Advice:

Festive Touch

For some extra glam, drizzle chocolate-flavor syrup into the glasses before adding the milkshake.
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Course Cold Drinks / Dessert / Milkshake
Holliday Christmas

Bourbon-Maple Eggnog

Bourbon-Maple Eggnog

Bourbon-Maple Eggnog

Portions:10
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Ingredients

CUSTARD

  • 3 eggs slightly beaten
  • ½ cup real maple syrup
  • Dash salt
  • 2½ cups milk
  • 1 teaspoon vanilla

EGGNOG

  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons real maple syrup
  • ½ teaspoon vanilla
  • ½ cup bourbon 4 oz
  • Crisply cooked bacon finely chopped, if desired

Instructions

  • In 2-quart saucepan, stir eggs, ½ cup syrup and the salt until well mixed.
  • Gradually stir in milk.
  • Cook over medium heat 10 to 15 minutes, stirring constantly, until mixture just coats a metal spoon; remove from heat.
  • Stir in 1 teaspoon vanilla.
  • Place saucepan in cold water until custard is cool.
  • (If custard curdles, beat vigorously with whisk or electric mixer until smooth.
  • ) Cover; refrigerate at least 2 hours but no longer than 24 hours.
  • Just before serving, in chilled medium bowl, beat whipping cream, powdered sugar, 2 tablespoons syrup and ½ teaspoon vanilla with electric mixer on high speed until stiff peaks form.
  • Gently stir 1 cup of the whipped cream and the bourbon into custard.
  • Store covered in refrigerator up to 2 days.
  • Pour custard mixture into small punch bowl.
  • Drop remaining whipped cream in mounds onto custard mixture.
  • Sprinkle each serving with bacon.
  • Serve immediately.

Notes / Tips / Wine Advice:

Make-Ahead Magic

Get to the sipping part more quickly by making the custard portion of this recipe up to 24 hours in advance. Cover and refrigerate until ready to top with whipped cream and serve.
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Course Dessert
Holliday Christmas

Spiced Tea Punch

Spiced Tea Punch

Portions:18
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Ingredients

ICE WREATH

  • 1 orange cut into small chunks
  • 16 whole cranberries
  • 8 cinnamon sticks 3 inch
  • Fresh mint leaves
  • 1½ quarts water

FRAGRANT SIMPLE SYRUP

  • 1½ cups packed brown sugar
  • 1½ cups water
  • ¼ cup honey
  • ¼ cup chopped gingerroot
  • 4 whole cloves
  • ½ teaspoon vanilla
  • Grated peel of 1 orange

PUNCH

  • 3 cups water
  • 14 tea bags orange pekoe or white mango tea
  • 4 cups cranberry juice or cranberry-pomegranate juice chilled
  • 4 cups pineapple juice or orange juice chilled
  • ¾ cup frozen thawed lemonade concentrate (from 12-oz can)
  • 1 bottle 1 liter ginger ale or club soda (4¼ cups), chilled
  • 2 cups light rum 16 oz, if desired

Instructions

  • In 12-cup fluted tube cake pan, arrange orange pieces, cranberries, cinnamon sticks and mint to look like a holiday wreath.
  • Carefully pour enough of the 1½ quarts water along edge of pan to touch at least part of all decorations without dislodging them.
  • Freeze about 1 hour or until firm.
  • Add enough water to completely cover decorations.
  • Freeze until completely frozen, about 3 hours.
  • Keep frozen until serving time.
  • Meanwhile, in 2-quart saucepan, mix simple syrup ingredients.
  • Cook over medium-low heat about 6 minutes, stirring frequently, until simmering, liquid is clear and spices are fragrant.
  • Cool to room temperature.
  • Cover; refrigerate at least 2 hours or until cold.
  • Strain syrup; discard solids.
  • Refrigerate until serving time.
  • In medium microwavable bowl, heat 3 cups water until very hot but not boiling.
  • Add tea bags; let stand 5 minutes to steep.
  • Remove tea bags; discard.
  • Cool tea to room temperature.
  • Cover; refrigerate at least 2 hours or until cold.
  • In large punch bowl, stir together tea, simple syrup, juices and lemonade concentrate.
  • Stir in ginger ale and rum.
  • Briefly run outside of cake pan under warm water; invert pan to remove ice wreath.
  • Gently slip ice wreath into punch.

Notes / Tips / Wine Advice:

Make-Ahead Magic
The flavor of the Fragrant Simple Syrup improves if it rests overnight in the refrigerator. In fact, you can keep it in the fridge up to 1 week before making the punch. The Ice Wreath can also be made ahead and kept in the freezer up to 1 month.
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Course Alcohol / Dessert
Holliday Christmas

Chai Hot Chocolate with Cinnamon Cream

Chai Hot Chocolate with Cinnamon Cream

Chai Hot Chocolate with Cinnamon Cream

Portions:4
Total time 25 minutes
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Ingredients

  • 1 cup water
  • 3 tea bags chai black tea
  • ¼ cup unsweetened baking cocoa
  • ¼ cup caramel topping
  • 3 tablespoons sugar
  • 3 cups milk or coconut milk
  • ½ teaspoon vanilla
  • 1 cup whipping cream
  • 1 teaspoon ground cinnamon
  • Candy sprinkles if desired

Instructions

  • In 2-quart saucepan, heat water just to boiling.
  • Add tea bags.
  • Remove from heat; let stand 10 minutes to steep.
  • Remove tea bags; discard.
  • Add cocoa, caramel topping and 2 tablespoons of the sugar to tea.
  • Heat to boiling over medium heat.
  • Boil 1 minute, stirring constantly.
  • Stir in milk; heat until hot (do not boil).
  • Remove from heat; stir in vanilla.
  • Cover to keep warm.
  • In chilled medium bowl, beat whipping cream, cinnamon and remaining 1 tablespoon sugar with electric mixer on high speed until stiff peaks form.
  • Pour hot chocolate into mugs; top with dollops of whipped cream.
  • Decorate with sprinkles.
  • (Store remaining whipped cream for another use: Follow Make-Ahead Magic tip below, spooning remaining whipped cream into 8 dollops. Continue as directed. )

Notes / Tips / Wine Advice:

Make-Ahead Magic

To make whipped cream dollops ahead, line a cookie sheet with waxed paper. Spoon the whipped cream into 12 mounds on the cookie sheet. Top with candy sprinkles, if desired. Freeze about 15 minutes or until firm. Store leftover dollops in a resealable freezer plastic bag.

Festive Touch

Instead of plain dollops, you can make whipped cream decorations. On a waxed paper–lined cookie sheet, spread the whipped cream into a 4-inch square about 1 inch thick. Top with candy sprinkles, if desired. Freeze about 1 hour 30 minutes or until firm. Use 1½- to 2-inch cookie cutters to cut out shapes. Save scraps from the cutouts to add to hot chocolate or coffee.

Kitchen Secrets

If you want to use all of the whipped cream, triple the hot chocolate ingredients to make 12 servings.

Nutritional Information

Calories: 390 kcal | Protein: 8 g | Fat: 23 g | Fiber: 2 g
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Course Chocolate / Hot drinks
Holliday Christmas

Alpine Mint Hot Chocolate

Alpine Mint Hot Chocolate

Portions:10
Total time 15 minutes
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Ingredients

  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon unsweetened baking cocoa
  • ¾ teaspoon peppermint extract
  • 6 cups milk
  • 3 cups white vanilla baking chips about 18 oz

Instructions

  • In chilled small bowl, beat whipping cream, powdered sugar, cocoa and ¼ teaspoon of the peppermint extract with electric mixer on high speed until stiff peaks form.
  • Cover; refrigerate until serving time.
  • In 2-quart saucepan, heat milk just to simmering over medium-low heat (do not boil).
  • Reduce heat to low.
  • Add baking chips; stir constantly with whisk until melted and smooth.
  • Stir in remaining ½ teaspoon peppermint extract.
  • Pour hot chocolate into cups or mugs.
  • Top each serving with cocoa-mint whipped cream.

Notes / Tips / Wine Advice:

Festive Touch

Add a bit of elfish fun—garnish each steaming mug of hot chocolate with a candy cane for stirring, or sprinkle with crushed hard peppermint candies.

Festive Touch

To make a delicious adult drink, substitute ⅓ cup peppermint schnapps for the ½ teaspoon peppermint extract in the hot chocolate.
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Course Chocolate / Hot drinks
Holliday Christmas

Cranberry Old-Fashioned

Cranberry Old-Fashioned

Cranberry Old-Fashioned

Portions:1
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Ingredients

  • 1 orange wedge
  • 1 sugar cube
  • Dash aromatic bitters
  • Crushed ice
  • ¼ cup bourbon 2 oz
  • 2 tablespoons whole-berry cranberry sauce
  • Club soda
  • Orange slice and fresh cranberries if desired

Instructions

  • Using muddler or wooden spoon, muddle orange wedge, sugar cube and bitters against bottom and side of 10-oz old-fashioned glass.
  • Fill glass with ice.
  • Stir in bourbon, cranberry sauce and splash of club soda.
  • Garnish with orange slice and cranberries.

Notes / Tips / Wine Advice:

Festive Touch

To make these drinks icy cold, rinse the glasses under the tap, shake off the excess water and place them in the freezer at least 15 minutes before using. When you take them out of the freezer, the magic happens—they turn frosty looking.
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Course Alcohol / Chocolate
Holliday Christmas