b"M y mom grew up on a ranch in Wyomingand then moved to Nebraska whereshe met and married my dad in 1953.Mom was born in 1935 and passed away inJanuary 2016. Dad was also born in 1935 and passed away in March 2023. Mom and Dad retired to Sun City and traveled for about 20 years before their passing. They loved the country way of life, country music, and traveling. Every weeknight on 96.3 Real Country you can hear Frank & Dotties Country Memories featuring their favorites like Johnny Cash, Merle Haggard, Dolly, Hank Williams, Patsy Cline, and many others.Tom and Sherry are committed to qualityCROCK POT HOT CHOCOLATEfood and excellentThePioneerWoman.comservice at Anitas Cocina.Ingredients:They are hands-on, as 1/2 cup granulated sugarreflected in the success of 1/3 cup unsweetened cocoa powderAnitas. Anitas is easily 6 cups whole milkWickenburgs most popular 2 cups heavy creamrestaurant, as well as a 2 4-oz. semisweet chocolate bars, choppedmust-stop for travelers.2 teaspoons vanilla extract 1 teaspoon instant espresso or coffee 15 jumbo marshmallows, plus more for garnish 8 oz. Irish cream liqueur (such as Bailey's), optional Shaved chocolate, for garnishPreparation:Whisk together the sugar and cocoa powder in a 6-quart slow cooker. Gradually add the milk, whisking constantly to incorporate. Whisk in the heavy cream, chopped chocolate, AZ vanilla extract, and instant espresso. Cover and cook on low heat, whisking occasionally, until the chocolate is melted and the mixture is hot and well combined, about 2 hours. Add FARRIER the marshmallows and cook until the marshmallows begin to melt into the hot chocolate, about 2 minutes. Stir in the Irish cream liqueur, if using. Set the slow cooker to warm. Supply LLC Ladle the hot chocolate into serving mugs, and top with more marshmallows and shaved chocolate, if you like. Tip: The hot chocolate can be made up to three days in advance and reheated over low heat. Hold the marshmallows until the hot chocolate is reheated and ready to serve!CRANBERRYCHRISTMAS CAKEShugarySweets.comIngredients: 2 cups granulated sugar 3 large eggs 3/4 cup unsalted butter softened 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1 orange zested (about 2 teaspoons loose zest) 2 cups all-purpose flour 1/2 teaspoon kosher salt 2 1/2 cups fresh cranberriesPreparation:Preheat oven to 350 degrees. Spray 139 baking dish with baking spray (or use homemade cake release). Set aside. In a mixing bowl, beat sugar with eggs for 5 minutes. The mixture becomes double in size. Add softened butter, vanilla, almond extract, and orange zest. Beat an additional 2-3 minutes. Add in flour and salt, just until combined. Fold in fresh cranberries.Pour into prepared baking dish. Bake for 42-45 minutes. Cool completely before serving. Keep leftover cranberry cake covered at room temperature. Enjoy within 5 days or freeze for up to 3 months. 36 December 2023"