A Chill Chaser Recipes

Steps:

• Divide the Irish cream liqueur, rum, and creme de cacao between 2 Irish coffee glasses.
• Pour 1 cup hot chocolate into each glass; stir.
• Top with whipped cream and serve immediately.

Steps:

• In a bowl, beat the egg yolks until they are thick and light. Warm the honey and add it, in a stream, stirring constantly. Beat in the scalded milk and orange-flavored liqueur. Divide the mixture among six 10-ounce, heat-proof mugs, rinsed with boiling water, and garnish each drink with grated orange rind.

Steps:

• Drain and rinse the first 5 ingredients; transfer beans to a large soup pot.
• Add in remaining ingredients and mix well.
• Bring to a boil; stir occasionally.
• Lower heat, cover, and simmer for about 1 hour.
• Spoon into serving bowl and garnish with shredded cheddar cheese.

Steps:

• 1. Divide the Irish cream liqueur (Bailey's), rum, and creme de cacao between 2 Irish coffee glasses.
• 2. Pour 1 cup hot chocolate into each glass and stir.
• 3. Top with a dollop of whipped cream and serve at once.

Steps:

• In a medium saucepan over high heat, bring water to a boil. Add tea bags. Remove from heat. Cover and let stand for 5 minutes. Remove tea bags and discard.Stir in milk, half-and-half, maple syrup, cinnamon and nutmeg. Stirring occasionally over medium heat, heat through.Pour into mugs. If desired, serve with a dollop of whipped cream.Note: For a richer drink, use more half-and-half and less milk. If making ahead, stir before serving.

Steps:

• Bring a large pot of lightly salted water to a boil; add the macaroni and cook until al dente, 8 to 10 minutes; drain.
• Crumble the sausage into a large, deep skillet over medium heat; cook and stir the sausage until completely browned, 5 to 7 minutes.
• Combine the cooked sausage, tomatoes, broth, mushrooms, butter, pepperoni, onion powder, garlic powder, and pepper in a large pot over medium heat and simmer 50 minutes; add the cooked macaroni and cook another 10 minutes. Sprinkle with Parmesan cheese to serve.

Steps:

• In a large stockpot over medium heat, sauté onion and celery in oil until translucent. Add remaining ingredients except noodles. Reduce heat and simmer, uncovered, for 25 to 30 minutes. Stir in noodles. Simmer an additional 10 to 15 minutes, until noodles are tender. Makes 8 servings.