Oatmeal, Apple, Crock Pot, Breakfast Meal

 

Place 2 sliced apples, 1/4 cup Splenda brown sugar, 

1 tsp cinnamon, pinch salt in the bottom of the crock pot.
Pour in 2 cups of oatmeal, 2 cups of Almond milk and 2 cups water.
Do NOT stir.
Cook overnight for 8 - 9 hours on low.

TACO PIE

Posting this YUMMY Recipe again! Remember to save this click "SHARE" and it will store in your photos section!

TACO PIE
Ingredients:
1/4 cup butter
2/3 cup milk
1 package Taco Bell seasoning mix
2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded
Sour cream, optional

Directions
1. Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning. Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan.
2. Bake for 7-10 minutes until it just BARELY turns golden brown.
3. In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly.
4. Pour into crust. Bake for 15 minutes, or until crust is golden brown.
5. Let cool for 5 minutes. Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.

No Bake Cheesecake stuffed Strawberries-facebook

Bourbon Splash -Staci Ogden

4 TEABAGS
1 C BOILING WATER
1 C SUGAR
1C FROZEN ORANGE JUICE CONCENTRATE(THAWED)
1C FROZEN LEMONADE CONCENTRATE(THAWED)
1 C BOURBON
LEMONLIME SODA( OPTIONAL)
 
Directions

1 Steep tea bags in the cup of boiling water 2-3 min; remove tea bags.

2 Stir in sugar--add remaining ingredients & mix until sugar is dissolved.

3 Pour into freezer containers & freeze firm. Remove from freezer app 10 min before serving.

4 Spoon into cocktail glasses and garnish with lemon wedges if desired. I like to add a splash of soda to make it drinkable 5 Keep unused portion in freezer until needed.

3-Cheese Potatoe Bake-Lois Buffalow of Grandview, Missouri.

• Prep/Total Time: 30 min.
• Yield: 4 Servings

10 20 30

Ingredients

• 2-2/3 cups chicken broth
• 2/3 cup milk
• 1/4 cup butter cubed
• 1/4 teaspoon pepper
• 2-2/3 cups mashed potato flakes
• 1/3 cup shredded Monterey Jack cheese
• 1/3 cup shredded cheddar cheese
• 1/3 cup cubed process cheese (Velveeta)
• 2 tablespoons minced chives
• 1/4 cup Daisy Brand Sour Cream, optional

Directions

• In a large saucepan, combine the broth, milk, butter and pepper; bring to a boil. Remove from the heat; stir in potato flakes. Let stand for 30 seconds; fluff with a fork.
• Transfer to a greased 1-qt. baking dish. Top with cheeses. Bake, uncovered, at 350° for 20 minutes or until cheese is melted. Sprinkle with chives. Serve with sour cream if desired. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 397 calories, 21 g fat (13 g saturated fat), 61 mg cholesterol, 1,066 mg sodium, 40 g carbohydrate, 2 g fiber, 13 g protein.

Originally published as Three-Cheese Potato Bake in Taste of Home October/November 2001, p9

Fruity Yogurt Ice pops-

• Prep: 10 min. + freezing
• Yield: 10 Servings

10 10

Ingredients

• 2 cups (16 ounces) strawberry yogurt
• 1 can (8 ounces) unsweetened crushed pineapple
• 1 tablespoon honey
• 2 to 3 drops red food coloring, optional

Directions

• In a food processor or blender, combine the yogurt, pineapple, honey and food coloring if desired; cover and process until smooth.
• Pour 1/4 cupfuls into 10 plastic molds or 3-oz. paper cups; top with holders or insert wooden sticks. Freeze until firm, about 8 hours or overnight. Yield: 10 servings.

Nutritional Analysis: One yogurt ice pop equals 61 calories, trace fat (trace saturated fat), 4 mg cholesterol, 24 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 fruit.

Originally published as Fruity Yogurt Ice Pops in Light & Tasty June/July 2002, p12

Watermelon Slush —Elizabeth Montgomery of Allston, Massachusetts

Ingredients

• 1/4 cup lime juice
• 8 cups cubed seedless watermelon
• 1/4 cup sugar
• 2 cups diet lemon-lime soda, chilled

Directions

• In a blender, cover and process the lime juice, watermelon, and sugar in batches until smooth. Pour into a freezer-proof container. Cover and freeze for 30 minutes or until edges begin to freeze.
• Stir and return to freezer. Repeat every 20 minutes or until slushy, about 90 minutes. Spoon 3/4 cup into bowls or glasses; add 1/4 cup soda. Yield: 8 servings.

Nutritional Analysis: One serving (1 cup) equals 75 calories, 1 g fat (trace saturated fat), 0 cholesterol, 12 mg sodium, 18 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fruit.

Originally published as Watermelon Slush in Light & Tasty June/July 2002, p29

Banana Cream Smoothies-Susan Burkholder of Leola, Pennsylvania.

• Prep/Total Time: 5 min.
• Yield: 3 Servings

5 5

Ingredients

• 2 medium ripe bananas, peeled and sliced
• 1 can (8 ounces) unsweetened crushed pineapple
• 1/2 cup unsweetened frozen raspberries
• 1 cup fat-free plain yogurt

Directions

• In a blender, combine all ingredients; cover and process for 30 seconds or until smooth. Stir if necessary. Pour into chilled glasses; serve immediately. Yield: 3 servings.

Nutritional Analysis: One serving (1 cup) equals 170 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 52 mg sodium, 40 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 2 fruit, 1/2 fat-free milk.

Cinnamon Bread sticks- —Carol Birkemeier of Nashville, Indiana

• Prep: 20 min. + rising Bake: 10 min.
• Yield: 32 Servings

20 10 30

Ingredients

• 1 package (16 ounces) hot roll mix
• 1 cup warm water (120° to 130°)
• 2 tablespoons canola oil
• 1 egg white, lightly beaten
• 1/2 cup sugar
• 1-1/2 teaspoons ground cinnamon
• Refrigerated butter-flavored spray

Directions

• In a bowl, combine the contents of the roll mix and yeast packets. Add the water, oil and egg white; beat until smooth. Turn dough onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest for 10 minutes.
• Roll into a 16-in. x 12-in. rectangle. Cut widthwise into sixteen 1-in. strips. Cut strips in half widthwise, forming 32 strips. Twist each strip 5-6 times; place on a baking sheet coated with cooking spray.
• Combine sugar and cinnamon. Spray dough sticks generously with refrigerated butter-flavored spray; sprinkle with cinnamon-sugar. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375° for 10-12 minutes or until golden brown. Serve warm. Yield: 32 breadsticks.

Nutritional Analysis: One breadstick equals 72 calories, 1 g fat (trace saturated fat), 0 cholesterol, 96 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch.

Originally published as Cinnamon Breadsticks in Light & Tasty April/May 2003, p31

Creamy Fruit Dip—Judith Reed of Kingsford, Michigan

• Prep: 15 min. + chilling
• Yield: 14 Servings

15 15

Ingredients

• 1 package (8 ounces) fat-free cream cheese
• 3/4 cup packed brown sugar
• 1 cup (8 ounces) Daisy Brand Light Sour Cream
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• 1/2 teaspoon ground cinnamon
• 1 cup cold 2% milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• Assorted fresh fruit

Directions

• In a small bowl, beat the cream cheese and brown sugar until smooth. Beat in the sour cream, extracts and cinnamon until smooth. Add milk; mix well. Add pudding mix; beat on low speed for 2 minutes. Cover and refrigerate for at least 1 hour. Serve with fruit. Yield: about 3-1/2 cups.

Nutritional Analysis: One serving (1/4 cup) equals 118 calories, 2 g fat (2 g saturated fat), 8 mg cholesterol, 211 mg sodium, 21 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch.

Originally published as Creamy Fruit Dip in Light & Tasty December/January 2003, p39

Chicken In Potatoe Baskets—Helen Lamison Carnegie, Pennsylvania

• Prep: 20 min. Bake: 30 min.
• Yield: 6 Servings

20 30 50

Ingredients

• 4-1/2 cups frozen shredded hash brown potatoes, thawed
• 6 tablespoons butter, melted
• 1-1/2 teaspoons salt
• 1/4 teaspoon pepper
• FILLING:
• 1/2 cup chopped onion
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 2 teaspoons chicken bouillon granules
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried basil
• 2 cups 2% milk
• 3 cups cubed cooked chicken
• 1 cup frozen peas, thawed

Directions

• In a large bowl, combine the potatoes, butter, salt and pepper. Press into six greased 10-oz. custard cups; set aside.
• In a large saucepan, saute onion in butter. Add the flour, bouillon, Worcestershire sauce and basil. Stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and peas. Spoon into prepared crusts.
• Bake, uncovered, at 375° for 30-35 minutes or until crust is golden brown. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 441 calories, 27 g fat (15 g saturated fat), 125 mg cholesterol, 1,207 mg sodium, 23 g carbohydrate, 2 g fiber, 27 g protein. 

Originally published as Chicken in Potato Baskets in Taste of Home October/November 2001, p25

White Chicken Enchiladas—Sharon Welsh of Onsted, Michigan

• Prep: 15 min. Bake: 35 min.
• Yield: 6 Servings

15 35 50

Ingredients

• 12 white or yellow corn tortillas (6 inches)
• 4 ounces reduced-fat cream cheese
• 1 tablespoon plus 1 cup fat-free milk, divided
• 1 teaspoon ground cumin
• 4 cups cubed cooked chicken breast
• 1/2 cup chopped green onions
• 1/2 cup chopped sweet red pepper
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1 cup (8 ounces) fat-free sour cream
• 2 jalapeno peppers, seeded and chopped
• 1/4 teaspoon cayenne pepper
• 1/2 cup shredded reduced-fat cheddar cheese

Directions

• Wrap tortillas in foil. Bake at 350° for 10 minutes or until softened. Meanwhile, in a large bowl, combine the cream cheese, 1 tablespoon milk and cumin until smooth. Stir in chicken. In a nonstick skillet coated with cooking spray, saute onions and red pepper until softened. Stir into chicken mixture.
• In another bowl, combine the soup, sour cream, jalapenos, cayenne and remaining milk. Stir 2 tablespoons soup mixture into chicken mixture. Place 1/3 cup of chicken mixture down the center of each tortilla; roll up.
• Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Top with remaining soup mixture. Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Analysis: One serving (2 enchiladas) equals 405 calories, 10 g fat (5 g saturated fat), 108 mg cholesterol, 435 mg sodium, 35 g carbohydrate, 3 g fiber, 40 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 fat-free milk, 1/2 fat.

Originally published as White Chicken Enchiladas in Light & Tasty June/July 2003, p31

Beef Stew pie—Karol Sprague Gobles, Michigan

• Prep: 1-1/2 hours Bake: 25 min. + standing
• Yield: 4-6 Servings

90 25 115

Ingredients

• 6 tablespoons all-purpose flour, divided
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 pound boneless beef round steak, cut into 1-inch pieces
• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 2-1/4 cups water, divided
• 1 tablespoon tomato paste
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon dried basil
• 1 bay leaf
• 2 cups cubed cooked potatoes
• 1-1/2 cups sliced cooked carrots
• 2 tablespoons minced fresh parsley
• Pastry for single-crust pie (9 inches)

Directions

• In a large resealable plastic bag, combine 3 tablespoons flour, salt and pepper. Add beef in batches; shake to coat. In a large skillet, saute beef in oil until browned. Add onion and garlic; cook and stir until onion is tender. Add 1/4 cup water, stirring to scrape browned bits.
• Combine 1-1/2 cups water, tomato paste, Italian seasoning and basil; stir into skillet. Add bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender.
• Combine the remaining flour and water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Discard bay leaf. Stir in potatoes, carrots and parsley. Transfer to a greased 2-qt. baking dish.
• On a floured surface, roll out pastry to fit dish. Place over filling; flute edges. Cut slits in top. Bake at 425° for 25-30 minutes or until golden brown. Let stand for 10 minutes. Yield: 4-6 servings.

Originally published as Beef Stew Pie in Taste of Home October/November 2001, p27

Pinwheel Pizza loaf —Rhonda Touchet Jennings, Louisiana

• Prep: 15 min. Bake: 1-1/4 hours + standing
• Yield: 12 Servings

15 75 90

Ingredients

• 2 eggs
• Salt and pepper to taste
• 3 pounds lean ground beef (90% lean)
• 6 thin slices deli ham
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1 jar (14 ounces) pizza sauce

Directions

• In a large bowl, beat the eggs, salt and pepper. Crumble beef over eggs and mix well. On a piece of heavy-duty foil, pat beef mixture into a 12-in. x 10-in. rectangle. Cover with ham and cheese to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side and peeling away foil while rolling. Seal seam and ends.
• Place the loaf seam side down in a greased 13-in. x 9-in. baking dish. Top with pizza sauce. Bake, uncovered, at 350° for 1-1/4 hours or until meat is no longer pink and a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 12 servings.

Originally published as Pinwheel Pizza Loaf in Taste of Home October/November 2001, p33

Cheesy Pita Crisps—Christine Mattiko of Dallastown, Pennsylvania

• Prep/Total Time: 25 min.
• Yield: 8 Servings

10 15 25

Ingredients

• 4 whole wheat pita pocket halves
• 1/4 cup reduced-fat margarine, melted
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons grated Parmesan cheese
• 1/2 cup shredded part-skim mozzarella cheese

Directions

• Split each pita pocket in half. Cut each into two triangles; place inside side up on a baking sheet coated with cooking spray.
• In a bowl, combine the margarine, garlic powder, onion powder, salt and pepper; stir in the Parmesan cheese. Spread over triangles. Sprinkle with mozzarella cheese.
• Bake at 400° for 12-15 minutes or until golden brown. Yield: 8 servings.

Nutritional Analysis: One serving (2 triangles) equals 95 calories, 5 g fat (2 g saturated fat), 6 mg cholesterol, 264 mg sodium, 9 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Originally published as Cheesy Pita Crisps in Light & Tasty December/January 2003, p39

Beef vegetable Soup—Jean Hutzell of Dubuque, Iowa

• Prep: 15 min. Cook: 9 hours
• Yield: 7 Servings

15 540 555

Ingredients

• 1 pound lean ground beef (90% lean)
• 1 medium onion, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups water
• 3 medium potatoes, peeled and cut into 3/4-inch cubes
• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
• 1 can (11-1/2 ounces) V8 juice
• 1 cup chopped celery
• 1 cup sliced carrots
• 2 tablespoons sugar
• 1 tablespoon dried parsley flakes
• 2 teaspoons dried basil
• 1 bay leaf

Directions

• In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salt and pepper.
• Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Discard bay leaf before serving. Yield: 7 servings.

Nutritional Analysis: One serving (1-1/3 cups) equals 210 calories, 5 g fat (2 g saturated fat), 32 mg cholesterol, 537 mg sodium, 26 g carbohydrate, 3 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.

 Originally published as Beef Vegetable Soup in Light & Tasty April/May 2003, p29

Italian Pork Chops

• Prep: 10 min. Cook: 50 min.
• Yield: 6 Servings

10 50 60

Ingredients

• 6 bone-in pork loin chops (6 ounces each and 3/4 inch thick)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1/2 pound fresh mushrooms, sliced
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) Italian diced tomatoes, drained
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/8 teaspoon pepper
• 1 large green pepper, julienned

Directions

• In a large nonstick skillet, brown pork chops in batches on both sides in oil; remove from skillet. Add the onion, mushrooms and garlic; saute for 5 minutes or until tender. Stir in the tomatoes, salt, oregano, basil and pepper.
• Return pork chops to skillet; arrange green pepper between the chops. Reduce heat; cover and simmer for 30 minutes or until meat is tender. Yield: 6 servings.

Nutritional Analysis: One serving (1 pork chop with 1/2 cup vegetables) equals 237 calories, 9 g fat (3 g saturated fat), 75 mg cholesterol, 573 mg sodium, 10 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

Originally published as Italian Pork Chops in Light & Tasty June/July 2002, p27

Grilled Pork Appetizers

 

Ingredients

• 1 pound boneless whole pork loin roast
• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons honey
• 1 tablespoon lemon juice
• 1 tablespoon canola oil
• 3 garlic cloves, minced
• 1/2 teaspoon ground ginger

Directions

• Cut pork into 1/8-in. slices, then cut each slice widthwise in half. In a large resealable plastic bag, combine the remaining ingredients; add pork. Seal bag and turn to coat; refrigerate for 2-4 hours, turning occasionally.
• Drain and discard marinade. Thread pork onto metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
• Grill, uncovered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until meat is no longer pink. Yield: 8 servings.

Nutritional Analysis: One serving (2 ounces cookec pork) equals 84 calories, 3 g fat (1 g saturated fat), 29 mg cholesterol, 80 mg sodium, 2 g carbohydrate, trace fiber, 11 g protein. Diabetic Exchanges: 2 lean meat.

Originally published as Grilled Pork Appetizers in Light & Tasty June/July 2002, p39

Pizza on a Stick-Charlene Woods of Norfork, Virginia

 

Ingredients

• 8 ounces Italian turkey sausage links
• 2 cups whole fresh mushrooms
• 2 cups cherry tomatoes
• 1 medium onion, cut into 1-inch pieces
• 1 large green pepper, cut into 1-inch pieces
• 30 slices turkey pepperoni (2 ounces)
• 1 tube (13.8 ounces) refrigerated pizza crust
• 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
• 1-1/4 cups pizza sauce, warmed

Directions

• In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain. When cool enough to handle, cut sausage into 20 pieces. On 10 metal or soaked wooden skewers, alternately thread the sausage, vegetables and pepperoni.
• Unroll pizza dough onto a lightly floured surface; cut widthwise into 1-in.-wide strips. Starting at the pointed end of a prepared skewer, pierce skewer through one end of dough strip and press dough against last ingredients on the skewer. Spiral-wrap dough strip around skewer, allowing vegetables and meats to peek through. Wrap the remaining end of dough strip around skewer above the first ingredient. Repeat with remaining dough strips and prepared skewers.
• Arrange kabobs on a baking sheet coated with cooking spray. Bake at 400° for 10-12 minutes or until vegetables are tender and pizza crust is golden. Immediately sprinkle with cheese. Serve with pizza sauce. Yield: 5 servings.

Nutritional Facts 2 kabobs with 1/4 cup sauce equals 400 calories, 13 g fat (5 g saturated fat), 58 mg cholesterol, 1,208 mg sodium, 42 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1 fat.

Originally published as Pizza on a Stick in Light & Tasty June/July 2002, p37

Garlic Croutons

Ingredients
2 tablespoons Butter
1/4 cup olive oil
2-Large cloves (pressed)
4- French bread slices (cut in 3/4 inch cubes)
Salt & Pepper

Instructions

Preheat Oven to 350 degrees
place the butter, olive oil, & garlic in a pan
place the bread crumbs on a baking sheet
pour the mixture over the bread and toss.
bake until golden brown.


Storage


Store in an air tight container.

Banana Daiquiri

Ingredients
2 cups crushed or shaved ice
6 ounces light rum
4 ounces sweet & sour mix
4 ounces 1/2 & 1/2
2 ounces Triple Sec
2 very ripe bananas

Instructions

Blend the ingredients on high in a blender
Then, garnish with orange slices

Sweetish Meat Balls

Ingredients
2 pounds Hamburger
1/4 cup grated potatoes

1 egg
1 small onion
grated salt & pepper
1-13 oz bottle of chili sauce
5 ounces of grape jelly
A dash of Worcestershire sauce

Instructions

Combine 1st 4 ingredients & seasoning, mix


add the rest of the ingredients in a bowl mix and create balls (Makes about 100 balls)


Stove Top cooking:
place the balls in a large skillet on medium heat, and simmer for aprox. 30 min.
(remove excess fat)


Oven Cooking:
Place the balls on a cookie sheet or baking pan, and bake until done.

MA STACI'S CHOCOLATE COVERED CHERRIES

Ingredients
1 Jar Stemmed Cherries bakers wax
1 pkg Semisweet chocolate chips

Instructions

Drain the jar of cherries. Place them on a paper towel to dry. Heat your
chocolate chips in a double boiler or use two pans. Make sure your
cherries are dried or it will taint the chocolate and cause it to get hard.
once the chocolate is melted, add a small piece of bakers wax. Then
hold the cherries one-by-one by the stem and roll them around in the
hot chocolate. Once covered in chocolate, place the cherries on a piece
of wax paper. Let cool and serve.

(IF you want liquor cherries, drain the juice at least a couple weeks before and cover them in your favorite liquor, then place the mixture in the refrigerator until you are ready to use them)