Hot Chocolate Gift Mixes Recipes

hot chocolate gift mixes recipes
I am looking for an idea to fill in see through containers with low fat Christmas gifts.?

I was thinking about dry soup mix or low hot chocolate mix or fat something, but I'm not sure and I have to know where to find some recipes or ideas of others. Each container holds about 4 cups.

What they fill with almonds? Here is a recipe: I found this recipe http://allrecipes.com/Recipe/Anytime-Almonds/Detail.aspx granola www.weightwatchers.com Granola Super Light Makes 20 servings POINTS ® value | 4 per serving Ingredients 6 cups rolled oats (not quick cooking or use oats steel cut) / 3 cup 2 apple juice unsweetened frozen concentrate, thawed (about 5 1 / 3 oz.) tablespoons walnut oil June 1 teaspoon vanilla extract 1 / 2 cup wheat germ 1 / 2 cup nonfat dry milk powder, 3 tablespoons light brown sugar 2 tsp ground cinnamon 1 teaspoon salt 3 / 4 cup dried apples 3 / 4 cup raisins nonstick cooking spray chopped Directions Place the racks in upper and lower thirds of oven, preheat to 350 degrees F. Spread No oats in a large, rimmed baking tray and bake in upper third of oven until just beginning to brown, about 10 minutes. Transfer the oats to a large bowl, keep warm from the oven .. Combine apple juice concentrate, walnut oil and vanilla in a medium saucepan. Is set to medium heat until mixture begins to steam only until the first sign of a bubble. Let cool 5 minutes. Mix wheat germ, powdered milk, brown sugar, cinnamon and salt in the oats. Pour hot juice mixture and stir until well blended Spray. two large, rimmed baking sheet with cooking spray, divide the mixture between them oat. Bake in upper and lower thirds of oven for 10 minutes. Stir well, move the tray from top to bottom rack (and the bottom tray of the upper rack) and bake 10 more minutes, throwing a couple of times. . Transfer sheets to wire cooling racks and immediately stir in half of each of the nuts in the mix of oats each tray. cool undisturbed to room temperature, about 1 1 / 2 hours. Decorative seal plastic bags and tie with ribbon or seal in glass jars or fourth pint companies. Store at room temperature for up to three months served Service. size 1 / 2 cup of this and one: Burnt-Sugar Lollipops 24 pallets ago POINTS ® value | 2 per Ingredients: 2 cups sugar 1 / 2 light corn syrup 1 / 4 cup water 1 / 4 cup teaspoon cream of tartar 24 inches long-4 cinnamon sticks Instructions Line a large baking sheet with a silicone baking sheet or paper parchment, then cool in refrigerator for 30 minutes so that when the blade hits the hot sugar fresh signs more quickly and not too far out Revolver. sugar, corn syrup, water and cream of tartar in medium saucepan over medium heat until sugar dissolves. Increase the heat to medium high and bring to a simmer, touching the inside walls bread occasionally with a wet pastry brush (wet with a little water) to remove sugar crystals. Simmer 5 minutes. Bring the mixture to a boil and cook until slightly disturbed amber, about 8 minutes. Remove from heat and pour into a large pyrex measuring cup with a pouring spout or in a pan second, preferably one with a pouring spout on one side only until the mixture stops boiling and slightly thickened (it will continue to darken), about 2 minutes. Remove prepared baking sheet from the refrigerator. Pour 24 circles to one and one-half inch in the prepared baking sheet, spacing the circles about 1 inch distance. Press the cinnamon sticks in each of these circles, forming handles for the blades. Use a spoon to sprinkle the remaining hot sugar syrup over the top each cinnamon stick that is stuck in the sugar, thereby sandwiching the hardened sugar cane. You will not use any sugar, some of which hardens at the bottom of the pot before the spill. Cool 20 minutes, then pull up blades of the baking pan, breaking any bit too much sugar hard to excel. Stamp on the individual, decorative. Bags Serving Size: a lollipop

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