If you click on a link and you don't get the web site, let me know. Links to web sites tend to change or become obsolete over time

• Keystone Record Collectors

• Cruise Control Band

• Trez Music Education Center

• City of Harrisburg-Harrisburg Events

• Class Act Featuring Rita

• SKI ROUNDTOP

• Civil War Museum

• Open Stage of Harrisburg

• Harrisburg Symphony

Holiday Exotic Chocolate Tastes - Try one or two. They are awesome!

Chocolate Covered Cherry

• Equal parts of: Grenadine, Kahlua, Baileys
• Layer in exact order in a pony glass

Tootsie Roll

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• 1 1/4 oz. Dark Creme de Cacoa, Splash of Orange Juice, & Cream
• Shake with ice, Pour into a Highball glass

Death By Chocolate

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• 1 oz. each: Dark Creme de Cacao, Kahlua, Vodka, Chocolate syrup, 2 Scoops of Chocolate Ice cream
• Blend & Garnish with Whipped cream & a Cherry

Baileys Comet

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• 3/4 oz. Bailey's, 1/2 oz. Dark Creme de Cacao & Vodka, Splash of Half & Half & Soda
• Shake with ice, Serve in a cocktail glass

Almond Joy

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• Equal parts: Amaretto, Dark Creme de Cacao, Creme de Coconut, Splash Cream
• Shake with ice & Serve in Rock glass

Andies Candies

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• 1 oz. Dark Cream de Cacao, 1 oz. Green Creme de Menthe
• Layer in a shot glass.

Fifth Avenue I

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• Equal parts: Bailey's, Kahlua, Peppermint Schnapps
• Layer into a Pony or Shot glass

Koko Coffee

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• 1 oz. White Cream de Cacao, Coffee, Whipped Cream, Dark Creme de Cacao
• Put Coffee in mug on top of White Creme de Cacao & top with Whipped cream, Garnish with a dribbles of Dark Creme de Cacao

Swiss Coffee

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• 1/2 oz. Peppermint Schnapps, 1/2 oz. Dark Creme de Cacao, Coffee, Whipped Cream
• Build in Coffee mug, Top with Whipped cream

Chocolate Banana

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• Equal parts of; Dark Creme de Cacoa & Creme de Banana
• Layer into a Pony or Shot glass

Chocolate Martini

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• 1 1/2 oz. Vodka (try Stoli Vanil!), 3/4 oz. White Creme de Cacoa, Hershey's Hug
• Shake with ice, Serve up in a chilled cocktail glass rimmed with cocoa powder & Hug placed point up in bottom

CHOCOLATE EGGNOG

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Makes about 8 (6-ounce) servings\

• 4 eggs, separated
• 1/2 cup packed brown sugar
• 2/3 cup unsweetened cocoa powder
• 1 tablespoon pure vanilla extract
• 12 oz. (1 1/2 cups) milk
• 4 oz. (1/2 cup) light rum or brandy
• 1/8 teaspoon salt
• 12 oz (1 1/2 cups) whipping cream, whipped to soft-peak stage
• 1/4 to 1/3 cup grated semisweet chocolate
• In a large bowl, beat together egg yolks, sugar, cocoa and vanilla until thick and smooth. Slowly stir in milk and rum, mixing well. Cover refrigerate until just before serving, at least 2 hours so mixture becomes very cold. Beat egg whites with salt until soft peaks form. Fold whipped cream into chocolate mixture, then gently fold in egg whites. Serve immediately, garnished with grated chocolate.