Perfect Homemade Hot Chocolate

Since we now live somewhere with a cold season (yay!) I introduced my kids to hot chocolate.  I never knew it was so simple to make.  I am never buying the packaged stuff again!  I also tried a recipe that you put into the crockpot with sweetened condensed milk and chocolate chips.  It was so rich....it reminded me more of pudding.  This recipe though tastes like classic hot chocolate.



The Perfect Homemade Hot Chocolate Recipe

1 TBSP Hershey's cocoa powder
1/2 c white sugar
1/4 c milk (original recipe calls for skim, but I used 2%)
1 3/4 c milk (to add at later on)
Whipping cream (optional-Mels addition)

Directions (copied and pasted from the original source):
1. Stir together the cocoa powder and sugar in a medium saucepan.

2. The cocoa powder is going to be lumpy, and that’s ok. Just get them blended together.

3. Add 1/4 cup of skim milk. This is where the secret part comes in.  See how the cocoa and milk don’t want to mix together very easily?  We’re going to force them to love each other. 

4. How can you force it? By applying heat.  Bring the mixture to a low boil over medium high heat, stirring constantly.  

5. I let it boil for a minute or two, until the sugar is dissolved an no longer grainy.  Be sure to stir, stir, stir.  Don’t let it burn!

6. Once it’s all good and mixed together, I add the rest of the milk. I’m not going to lie—I didn’t even measure this out, I just poured straight from the jug.  I think it was about 1 3/4 cup.   If you like a super sweet hot chocolate you could add less, if you like it less sweet, add more milk. This recipe is totally flexible, folks.   

When you add the cold milk, you’ll need to turn the heat back up to get the temperature hot again.  You can let this simmer on the stove as long as you’d like, depending on how scalded your taste buds like to be when you sip hot drinks. When I make it for kids I don’t let it heat back up after adding the milk and it makes it just lukewarm enough for my six year old’s tender mouth.

Recipe Source : Unskinny Boppy

Borscht

Borscht

8 cups beef broth
1 pound beef stew meat
1 large onion, chopped
4 large beets, peeled, thinly chopped
3 carrots, peeled, shredded
3 large potatoes, peeled, cut into 1/2 in. cubes
2 cups thinly sliced cabbage
3/4 cup chopped fresh dill
3 Tbs red wine vinegar- balsamic works to
salt and pepper to taste
sour cream-  dollop garnish on top

Put all ingredients in but sour cream in a slow cooker on high for 4 hours.  Adjust seasoning, ladle into bowls and put a dollop of sour cream on top.  

Watermelon Pico de Gallo- from the Pioneer Woman

Watermelon Pico de Gallo

Prep Time:

 15 Minutes

 

Cook Time:

 

Difficulty:

 Easy

 

Servings:

 12

Print Recipe

Ingredients

• 1/2 whole Small Seedless Watermelon, Diced
• 1/2 whole Red Onion, Diced
• 1 whole Red Bell Pepper, Seeded And Diced
• 1 whole Green Bell Pepper, Seeded And Finely Diced
• 1 whole Yellow Bell Pepper, Seeded And Finely Diced
• 2 whole Jalapeños, Seeded And Finely Diced
• 1 whole Bunch Cilantro, Chopped
• 2 whole Juice Of 1 To 2 Limes
• 1/2 teaspoon Salt

Preparation Instructions

Throw all the ingredients into a large bowl and toss it together. Taste with a chip and adjust ingredients as needed.

Serve with chips or on top of grilled chicken or fish...or as a side salad!

The Best Oven-Baked Ribs- Mel's Kitchen Cafe

The Best Oven-Baked Ribs

YIELD: MAKES 2 SLABS RIBS

Note: when working with baby back ribs, the silver skin will need to be removed. Here is a great visual tutorial to help simplify the process (it’s not hard, I promise!). Also, take note that the ribs need to be refrigerated with the rub prior to cooking for 8 to 48 hours so plan ahead!

INGREDIENTS

• 2 whole slabs pork baby back ribs, silver skin removed
Dry Rub:
• 8 tablespoons light brown sugar, tightly packed
• 2 tablespoons kosher salt (Morton’s brand – other brands may vary in strength)
• 1 tablespoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon smoked paprika or regular paprika
• 1/2 teaspoon Old Bay seasoning
• 1/2 teaspoon dried thyme
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1-2 cups BBQ sauce (I love this homemade version)

DIRECTIONS

1. In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil or a double layer of regular tin foil, shiny side down. Sprinkle each side of the ribs generously with the dry rub. Pat the dry rub into the meat. Wrap the ribs tightly in the foil and refrigerate the ribs for a minimum of 8 hours or overnight and up to 48 hours.
2. When ready to bake the ribs, preheat oven to 250 degrees F.
3. Place the ribs (still in the foil packets) on a foil lined baking sheet and bake the ribs in the oven for 2 1/2 hours-3 hours or until tender when picked up with tongs. The meat will come easily off of the bone!
4. Remove ribs from foil and place on another foil lined baking sheet. Brush with your favorite BBQ sauce and broil until charred and bubbly. Alternately, you can grill the ribs at this point, if you like, but sometimes they are falling off the bone and are so tender that it is a little difficult. Cut the ribs into individual portions (2-3 ribs per person). Serve with additional BBQ sauce, if desired.

Hummus- Allison

Hummus

1- 16 oz can Garbanzo beans
1/4 Cup bean liquid from can, reserved
1.5 Tbsp tahini
2 cloves garlic
1/2 tsp salt
2 Tbsp olive oil
3 T lemon juice

Combine all the ingredients except for the bean liquid in a food processor. Let it run for a few minutes making it as smooth as it's going to get, and then slowly add the bean liquid

Roasted Vegetable and Black Bean Tacos- Allison

roasted vegetable and black bean tacos

Yield: 10 to 12 tacos

Prep Time: 30 min 

Cook Time: 55 min 

Ingredients:

1 medium yellow squash, chopped into small chunks (1 cup)
1 medium zucchini, chopped into small chunks (1 cup)
1 small onion, chopped (1 cup)
1 medium red bell pepper, de-seeded, ribs removed and chopped (1 1/2 cups)
1 medium sweet potato or yam, peeled and chopped (1 1/2 cups)
1 tablespoon olive oil
kosher salt and freshly ground black pepper
One (15-ounce) can black beans, drained and rinsed
One (10-ounce) can original Ro-Tel (tomatoes + chiles)
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
10 to 12 taco-sized corn tortillas
canola or vegetable oil
suggested add-ins: avocado, cotija or feta cheese, lettuce, sour cream)

Directions:

1. Preheat the oven to 425 degrees F. Spray a large, rimmed baking sheet with nonstick spray.

2. Add all of your vegetables to a large bowl and toss with the olive oil. Spread the veggies on the prepared baking sheet and sprinkle with salt and pepper. Roast 15 minutes, stir to re-distribute, roast another 15 minutes, stir again, and roast one more time for 15 minutes (45 minutes total). This step may be prepared ahead of schedule- just refrigerate your veggies until ready to make your tacos.

3. In a medium skillet, heat the black beans and Ro-Tel tomatoes over low heat. In a small bowl, combine the spices (cumin through pepper). Sprinkle the spices over the beans/Ro-Tel and stir to combine. Add the roasted veggies, stir to combine and continue to heat until the mixture is completely warm.

4. In a small skillet, heat 1/2 inch or less of oil over medium-high. When you can flick a drop of water in the oil and get a sizzle, you're ready to fry your tortillas. Place one tortilla in the hot oil and use tongs to press it down so it cooks on both sides- you only need to cook it for about 20 to 30 seconds to soften it up. Remove the tortilla to a paper-towel-lined plate. Repeat with remaining tortillas, placing paper towels in between each cooked tortilla to absorb the oil.

5. Assemble tacos: Place a scoop of the roasted veggie/black bean mixture into a tortilla and add desired fixings. Repeat with remaining ingredients. Leftovers are good for a couple of days!

Tips:

*To prepare this recipe as GLUTEN-FREE, just be sure to use brands of beans and tortillas that are GF.
*Chili powder may be substituted for smoked paprika, if necessary.
*If you don't wish to fry your tortillas, you can soften them by heating 3 at a time in damp paper towels in the microwave (they'll be more susceptible to tearing though). Or flour tortillas are a good choice too.

*Sub your favorite shredded cheese for the feta, if desired.

Source: RecipeGirl.com