Peppermint Chocolate Coffee

Ingredients

• 1 tablespoon chocolate syrup
• 2 tablespoons peppermint syrup or peppermint baking chips
• 1/2 (4-ounces) cup hot fresh brewed coffee
• Whipped cream, for garnish
• Chocolate shavings, for garnish

Directions

To a coffee mug, add chocolate syrup, peppermint syrup and coffee. Mix together. Top with a dollop of whipped cream and chocolate shavings.

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Brewed Coffee

Cookies and Cream Napoleon

Ingredients:

1 (4.2-ounce) box instant cookies and cream pudding mix, such as Jell-O Instant Oreo Cookies 'n Cream
2 cups whole milk
1 cup mini cream-filled chocolate sandwich cookies, such as miniature Oreos, crushed
32 chocolate wafer cookies
White chocolate curls, sweetened fresh strawberries, optional



Preparation:
1. In a large bowl, combine pudding mix and milk, stirring with a whisk until thickened. Stir in crushed cookies.


2. Place 8 wafer cookies on a platter. Top each evenly with some pudding mixture. Top with another cookie. Continue layering until each stack has 4 cookies. Sprinkle with white chocolate curls or sweetened fresh strawberries, if desired. Serve immediately.


Makes 8 servings


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Chocolate Napoleon

Baked French Toast Casserole with Maple Syrup

Ingredients

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

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French Toast