Christmas Eve Creamy Crockpot Hot Chocolate

This crockpot hot chocolate was a hit on CHRISTMAS EVE! If you love all things RICH and CREAMY then this simple recipe is for you. It was a DELICIOUS treat to have while opening presents with the family!

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RECIPE

Ingredients:

• 1 1/2 cups heavy whipping cream

• 1 can of sweetened condensed milk (14 oz)

• 2 cups of milk chocolate chips

• 6 cups of milk

• 1 tsp vanilla extract

Instructions:

1. Add all ingredients to crockpot.

2. Let the ingredients cook on low heat, stirring every once and a while.

* I started mine 4 hours before I needed it, kept it on low heat, and it was perfect temp!

3. Optional: Add marshmallows or whipped cream on top—ENJOY!

Mini Oreo Cheesecakes

This recipe consists of an EASY two ingredient Oreo crust topped with a smooth Oreo cheesecake filling. These are the PERFECT bite-sized dessert for any occasion!

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Mini Oreo Cheesecake RECIPE

Ingredients: *make sure all are at room temp. before starting*

For the Crust:

- 12 Oreos

- 2 Tbsp. of butter, melted

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For the Cheesecake Filling:

- 12 oz. cream cheese, softened

- 1/4 cup sour cream

- 1/3 cup granulated sugar

- 1 tsp vanilla extract

- 1 large egg

- 6 Oreos, crushed

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Instructions:

To make the crust:

1. Preheat oven to 325 degrees. Spray each cavity of a 12-count mini cheesecake, or muffin, pan well with nonstick cooking spray and set aside. OR use cupcake liners for easier removal.

2. Add the Oreos to blender, food processor, or a mini chopper until you have fine crumbs. Scoop the crumbs into a mixing bowl and add the melted butter. Mix together until all of the crumbs are moistened. Evenly distribute the filling between all 12 spots in the pan, making sure to press each one down firmly into one even layer. Bake at 325 degrees for 5 minutes. Remove from the oven, and set aside to cool. Keep oven temperature at 325 while you make the filling.

To make the cheesecake filling:

1. In a large mixing bowl, using an electric mixer, add the cream cheese and mix until smooth. Add in the sour cream, sugar, and vanilla and continue mixing until well combined. Add in the egg and mix on low speed until just combined, then fold in the crushed Oreos.

2. Evenly distribute the filling between all 12 cavities of the pan and return to the oven. Bake at 325 for 15 to 17 minutes or until the tops of the cheesecakes are set.

3. Remove from the oven and allow to cool at room temp for at least an hour. Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 2-3 hours or overnight. Once chilled, remove from the pan.

Pumpkin Pie Bites!

The PERFECT Thanksgiving treat - all the yummy flavors of Pumpkin Pie packed into one little BITE! These Pumpkin Pie Bites are a GREAT idea to pack up and take to Thanksgiving dinner at a relatives' house or just to eat at home when you're craving a pumpkin fix. These Pumpkin Pie Bites are so EASY!

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Pumpkin Pie Bites Recipe:

Ingredients:

- 2 Pre-Made Pie Crusts

- 1 8oz Package of Cream Cheese; softened at room temperature

- 1 Cup Pumpkin Puree

- 1/2 Cup Sugar

- 2 Eggs + 1 Egg for Egg Wash

- 1 tsp Vanilla

- 1 tsp Pumpkin Pie Spice

- Whipped Cream

Instructions:

1. Preheat oven to 350 degrees.

2. Spray mini-muffin pans with nonstick cooking spray. Set aside.

3. Roll the dough out on a floured surface. Then, using a round cookie cutter (approximately 3 inches in diameter) cut out as many rounds as you can get out of your dough.

4. Carefully press each round into the mini-muffin pan. Round the ends into pie crust.

5. Brush egg wash from one egg to the top edges of each pie.

6. Using an electric mixer, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating each until combined.

7. Add pumpkin puree and beat to combine. Stir in vanilla and pumpkin pie spice.

8. Spoon mixture into each mini pie crust almost up to the top.

9. Bake for 15-20 minutes or until golden around the edges.

**Pies will look puffy when they come out of the oven but will sink back down once cooled.

10. Remove from oven and let cool on a cooling rack or chill in the fridge for 30 minutes.

11. Top with whipped cream and sprinkle more pumpkin spice or cinnamon on top before serving. Keep refrigerated.