You better watch out. You better not cry. You better not pout cause we’re telling you why – Santa Claus is coming to town! That’s right, it’s almost that time of the year again! As the days before Christmas slowly dwindle down, Santa has made arrangements to break loose from the North Pole to have himself a holly jolly good time while attending the Oak Park Christmas Parade set for this coming Saturday, Dec. 12. Line up for the parade starts at 4 p.m. at Ricky Rowland’s, and the parade will begin at 5 p.m. and will travel down Highway 1. After the parade concludes, Santa will make a special appearance at the Community House to visit with children. In the meantime, as we await his arrival, Good Ol’ Saint Nick has agreed to share a few of his (and his reindeer’s) favorite recipes by participating as our featured Cook of the Week. Enjoy!
Crock Pot White Chocolate Hot Cocoa
1 gallon chocolate milk (Promise Land if available)
1 pint Heavy Whipping Cream
1 c. white chocolate chips (can use more)
Mix all ingredients together in crock pot and melt together.
Reindeer Food
1 20 oz. package miniature pretzels
1 17.5 oz. package crispy corn cereal squares (such as Corn Chex)
1 16 oz. jar salted dry-roasted peanuts
1 14 oz. package candy-coated milk chocolate pieces (such as M&M’s)
24 oz. White Chocolate, chopped
Cover a large area of counter space with waxed paper and tape it down. Mix pretzels, corn cereal squares, peanuts, and candy-coated milk chocolate pieces together in a large bowl. Mile white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Pour melted white chocolate over pretzel mixture; stir to evenly coat. Quickly transfer mixture to prepared waxed paper and spread in a thin layer; cool completely. Break into pieces and store in an airtight container.
Santa’s Favorite Cookies
1 c. unsalted butter (softened)
1 c. sugar
1 egg (room temperature)
1/2 tsp. vanilla extract
1/2 tsp. Baking soda
1/2 tsp. Baking powder
2 1/4 c. all-purpose flour
3/4 c. M&Ms
1/4 c. sprinkles
Prepare a baking sheet with non-stick cooking spray or parchment paper and set aside.
In a stand mixer or using a hand mixer, cream together butter and sugar until light and fluffy. Mix in egg and vanilla extract. In a separate bowl, whisk together baking soda, baking powder, and flour. Slowly mix in with your wet ingredients, mixing until well combined. Fold in M&Ms and sprinkles. Allow to chill for 1-2 hours. Then roll out dough balls and place them on prepared baking sheet.
Preheat oven to 350°F. Bake for 10 minutes. Remove from oven then allow to cool on baking sheet for 8-10 minutes. Serve and enjoy!
