Chocolatey Hot Cocoa Mix

2/3 cup sugar
1/3 cup unsweetened cocoa powder
1 1/3 cups nonfat dry milk powder
1 10oz package chocolate chips
miniature marshmallows, optional

Layer sugar, cocoa powder, milk powder, chocolate chips and marshmallows in two 2 cup milk bottles or jars, dividing equally. Add additional chocolate chips or marshmallows to bottles or jars to fill in small gaps, if necessary. Tightly cover and store in a cool, dry place for up to 6 weeks.

preparation Directions: (if marshmallows are included remove from jars or bottles before adding contents to pan.
In a large saucepan combine contents of 1 jar with 1 2/3 cups water or milk. Heat and stir over medium heat until hot and chocolate chips have melted. Pour into 4 mugs and top with marshmallows. Makes enough for 8 servings.

*note: instead of using jars or bottles I used plastic disposable piping bags (used for cake decorating) and created "hot chocolate for 2". I combined the sugar, cocoa, and milk powder in a small bowl then divided the mix evenly between 4 piping bags. Then I layered chocolate chips, followed by marshmallows. I tied each bag with a festive ribbon and attached preparation directions.

Cinnamon Sugar Biscotti

2 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
3 large eggs
2 tablespoons butter, melted
2 teaspoons vanilla extract
cooking spray
2 tablespoons sugar
1/2 teaspoon ground cinnamon

Preheat oven to 325 degrees.

Combine 1st 5 ingredients in a large bowl; make a well in center of mixture. Combine eggs, butter and vanilla; stir with a whisk. Add to flour mixture, stirring just until moist.

Turn dough out onto a lightly floured surface; knead lightly 10 times. Shape dough into a 16-inch long roll. Place roll on a baking sheet coated with cooking spray; flatten to a 3/4 inch thickness. Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon; sprinkle over dough.

Bake at 325 degrees for 30 minutes. Remove roll from baking sheet; let cool for 10 minutes on a wire rack. Cut roll diagonally into 24 (1/2 inch) slices. Place, cut sides down, on a baking sheet. Bake at 325 degrees for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on wire rack.

*note: If you like lots of cinnamon sugary goodness, I also made an extra bit of the cinnamon sugar mixture and sprinkled it on the cut sides of the biscotti before the second time in the oven.

Good Dog Cookies

2 1/2 cups whole wheat flour
3/4 cup nonfat dry milk powder
1 egg, beaten
1/2 cup vegetable oil
2 cubes beef bouillon
3/4 cup boiling water
2 tablespoons brown sugar

Preheat oven to 300 degrees. Lightly grease cookie sheet.

Dissolve bouillon cubes in boiling water and allow to cool.

Combine flour, dry milk, egg, oil, beef broth and brown sugar. Mix well and knead dough for 1 minute.

On a floured surface, roll out dough to about 1/4 inch thickness. Cut out bones and place on cookie sheet.

Bake for 30 minutes and allow to cool.

Sausage Balls

3 cups Bisquick baking mix
1 lb hot sausage
1 lb extra sharp cheese

Grate cheese. Using your hands mix together all ingredients. Mix until well combined. Roll into roughly golf ball size.

Bake on ungreased baking sheet at 300 degrees for 15-20 minutes.

Mint Dipped Chocolate Truffles

8oz bittersweet chocolate
1 oz unsweetened chocolate
1/2 cup whipping cream
1/4 cup unsalted butter
8oz mint chocolate chips

In a heavy saucepan on low heat, melt chocolates, whipping cream and butter together, stirring occassionally. When melted, pour into a small bowl and cool mixture. Refrigerate for 2 hours or until mixter hardens.

Using a melon baller or a teaspoon, quickly form mixture into approximately 3/4 inch rounds. Refrigerate until cold.

Melt mint chips in the microwave on half power for 1 minute. Stir and microwave on half power at 30 second incriments stirring in between until mostly melted, stir until smooth. Place cold truffle on skewer or dipping fork and swirl in melted mint chips to coat. Place on wax or parchment paper.

Variations: can substitue dark, white or milk chocolate for mint chips. Also, truffles can be rolled in cocoa or confectioner's sugar instead of dipped.

Refrigerate for up to 2 weeks, or freeze for up to 1 month.