Christmas Cranberry Citrus Drink

Renee Wales, Norway

1 12 Ounce package frozen cranberries

10 Cup water

2 Cups orange juice

1 Cup sugar

1 Cup pineapple juice

2 Tablespoons lemon juice

3 Cinnamon sticks (3” size)

Bring cranberries and water to boil in a large sauce pan. Reduce heat and simmer for 7 minutes or until berries pop. Stir in remaining ingredients and return to a boil. Reduce heat and simmer uncovered for 30 minutes. Strain through cheesecloth or strainer and discard pulp and cinnamon sticks. Serve warm

Chocolate Peanut Butter Chip Cookies

Renee Wales, Norway

1 Cup butter or margarine, softened

1 ½ Cups sugar

2 Eggs

2 Teaspoons vanilla

2 Cup flour

2/3 Cup cocoa

¾ Teaspoon baking soda

¼ Teaspoon salt

2 Cups peanut butter chips

Beat butter, eggs, sugar and vanilla until light and fluffy. Combine flour, cocoa, soda and salt and stir into butter mixture. Mix until well blended. Stir in peanut butter chips. Drop by teaspoon an a greased cookie sheet and bake at 350 degrees for 8 to 10 minutes.

Three Layer Fudge

Sharon Bouchard, South Paris

1 Cup semisweet chocolate chips

1 Cup white chocolate chips

1 Cup milk chocolate chips

14 Ounce can sweetened condensed milk

3 Teaspoon vanilla

6 Tablespoons butter

Line an 8” square pan with waxed paper. In a heavy saucepan melt the semisweet chips along with ½ cup condensed milk and 2 tablespoons butter. Stir constantly until chips are melted and mixture is smooth. Add 1 teaspoon vanilla and stir. Spread in the bottom of prepared pan and let cool and slightly hard to the touch. Melt the white chips with ½ cup condensed milk and 2 teaspoons butter. Repeat as with chocolate chips adding 1 teaspoon vanilla when chips are melted. Spread over cooled chocolate mixture in pan and let cool and slightly hardened to the touch. Repeat the same procedure with the milk chocolate chips using the remainder of the condensed milk, 2 tablespoons butter and 1 teaspoon vanilla. Spread over white chip mixture and let harden in refrigerator for at least 2 hours. Turn out onto a cutting board and cut into squares.

Kids in the Kitchen

Raspberry Dessert

Sharon Bouchard, South Paris

2 3 Ounce packages raspberry gelatin

2 Cups boiling water

3 Cups frozen raspberries

2 Cups graham cracker crumbs

¼ Cup brown sugar, packed

½ Cup butter or margarine, melted

1 ½ Cups cold milk

1 3.4 Ounce package instant vanilla pudding mix

1 8 Ounce package cream cheese, softened

1 Adult

Combine the gelatin and boiling water in a large bowl (be careful with hot water) stir until gelatin is dissolved. Fold in raspberries and refrigerate for 1 hour. In a small bowl combine the cracker crumbs, brown sugar and butter until well mixed. Press into a greased 13”x9”x2” pan. In a large bowl beat milk and pudding mix on low speed for 2 minutes. In a separate bowl beat cream cheese until smooth. Gradually add pudding. Spread over cracker crust. Spoon gelatin mixture over top and chill until set.

HAPPY HOLIDAYS!