Homemade Hot Cocoa

"Once you try this recipe, you'll find it difficult to buy the pre-made cocoa packets again!  This hot cocoa is absolutely a NECESSITY for chocolate lovers!"

1/3 cup of boiling water
1/3 cup of cocoa powder
3 1/2 cups of whole milk*
3/4 cup of granulated sugar
1/2 tsp of ground cinnamon
pinch of salt
1/2 cup of heavy cream*
cinnamon sticks or marshmallows,  for garnish




     Place the cocoa powder in a large bowl and add the boiling water.  Whisk together and set aside.  In a medium sauce pan, heat the milk and sugar over medium-low heat to just before boiling, whisking the entire time to prevent milk from solidifying.  Remove from heat and slowly add the milk to the cocoa mix.  Whisk together until smooth, then pour back into the sauce pan.  Continue whisking while adding the salt, cinnamon, vanilla, and heavy cream.  Again, heat until just before boiling.  Serve and garnish with cinnamon sticks or marshmallows, if desired.  Enjoy!  Makes 4 cups.

*For a richer taste, use 3 cups of whole milk, and 1 cup of heavy cream. 

Homemade Taco Seasoning

"I came up with this recipe when I was making tacos and realized I didn't have any pre-packaged seasoning.  Now, I use this recipe all the time instead of the pre-mixed stuff!"  (I do not credit myself for this picture.)

1 tbsp of chili powder
1/2 tsp of garlic powder
1/2 tsp of onion powder
1/4 tsp of cayenne (use a little less for a more mild flavor)
1/4 tsp of dried oregano
1/2 tsp of paprika
1 1/2 tsps of ground cumin
1 tsp of salt
1/2 tsp of black pepper
1/4 tsp of ground corriander

     In a small bowl, whisk together all ingredients.  Store in a tightly sealed plastic sandwich baggie.  Will keep for 1 month in the cupboard, or 2 months in the refrigerator.  (I usually just make it up the same day I'm making tacos).  This spice mix is enough to season 1 lb of ground beef.  Enjoy!

Chocolate Banana Nut Bread

"This chocolaty addition brings Banana Nut Bread to a whole new level!  It might just become a new favorite of yours as it has become of mine!"

1 stick of butter, softened
3/4 cup of granulated sugar
1/3 cup of packed light brown sugar
2 eggs
1 tsp of vanilla
1/3 cup of buttermilk
1 1/2 cups of all-purpose flour
1/3 cup of cocoa powder
1 tsp of baking powder
3/4 tsp of baking soda
1/8 tsp of salt
3 ripe bananas, mashed
                                                                         1 cup of chopped walnunts*
                                                                         1 tbsp of all-purpose flour

     Preheat oven to 350 degrees.  Spray a 9x5 in. loaf pan with non-stick cooking spray.  In a medium bowl, cream the butter and sugars together using a hand mixer.  Then, add the vanilla, eggs, and buttermilk, mixing well.  Set aside.  In a large bowl, sift together the 1 1/2 cups of flour, cocoa powder, baking powder, baking soda, and salt.  Next, add the butter and sugar to the flour and mix until well combined.  Next, add the bananas and mix in.  In a small bowl, stir the walnuts and 1 tbsp of flour together.  Then, add to the batter and STIR in using a spoon.  Pour the batter into the pan and bake for 1 hour to 1 hour and 10 minutes.  Insert a toothpick into the middle of the loaf, and if it comes out clean, the bread is done.  Let cool in the pan for 10 minutes.  Then, invert onto a plate.  Serve and enjoy!  

*For a more intense walnut flavor, roast them on a sheet pan for 10 minutes in a 350 degree oven.  And if you're not a fan of walnuts, try slivered almonds!  They'd be great in this!                                                                          

Verde Chicken Enchiladas

"Who says you can't have restaurant-quality enchiladas at home?"

2 tbsps of olive oil
1/2 small onion, chopped
1 jalapeno, seeded and deveined, finely diced
1/2 tsp of salt
1/4 tsp of ground pepper
1/2 tsp of ground cumin
1 clove of garlic, minced
1/2 can of Chipotle diced tomatoes, drained
3 cups of cooked, shredded chicken
                                                                         1/4 cup of chopped, fresh cilantro
                                                                         1 can of mild green enchilada sauce
                                                                         1/2 cup of heavy cream
                                                                         1 tbsp of fresh lime juice
                                                                         1 tbsp chopped, fresh cilantro
                                                                         12 white corn tortillas
                                                                         1 cup of canola oil
                                                                         2 cups of shredded Mexican blend cheese

     Preheat the oven 350 degrees.  Spray a 13x9 glass baking dish with non-stick cooking spray.  Set aside.  In a large skillet, heat the olive oil over medium heat.  Add the onions, jalapeno, salt and pepper and cumin.  Cook for 3 minutes.  Next, add the garlic and cook for another minute.  Then, add the diced tomatoes and chicken.  Cook for 5 minutes.  Set aside.  In a sauce pan, mix the enchilada sauce and heavy cream together.  Bring to a boil, then reduce heat to very low, just to keep to sauce warm.  Meanwhile, in a small skillet, heat the canola oil over medium heat.  Using a pair of tongs, put a corn tortilla in the oil.  ONLY COOK FOR 2 SECONDS, THEN IMMEDIATELY FLIP AND COOK ANOTHER 2 SECONDS*.  Remove immediately and place on a paper towel.  Repeat with the remaining tortillas, placing a paper towel in-between each one.  When finished, its time to assemble the enchiladas.  Pour the cheese onto a plate.  Place a tortilla in the baking dish, then put about 1 tbsp of cheese and 1 1/2 tbsp of chicken on it.  Roll the tortilla up tightly, making sure the seam side is down.  After rolling the tortillas, pour the sauce over.  Then top with the remaining shredded cheese.  Bake for 20-25 minutes, or until cheese is melted and enchiladas are bubbly.  Cool for 5 minutes, then serve and enjoy! 

*The purpose of cooking the tortillas in the oil is just to heat them up to soften them, NOT to fry and crisp them.

White Chocolate Chip Brownie Cookies

"These yummy treats combine the chewiness of a brownie, and the fun and taste of a cookie!  And they are so easy to make!"

1 box of Devil's Food chocolate cake mix
1 stick of butter, melted and cooled
1 egg
1 tsp of strong brewed coffee
1 1/2 cups of white chocolate chips




     Preheat oven to 350 degrees.  In a large bowl, sift the cake mix to break up any lumps.  Then, add the remaining ingredients and mix together well.  Spray a cookie sheet with non-stick cooking spray.  Form the cookie dough into 2-inch balls, then flatten to about 1/2 inch thick.  Place on cookie sheet 2 inches apart.  Bake for 8-10 minutes.  Let cool for 2 minutes, then move the cookies to a cooling rack or sheet of wax paper.  Enjoy!  (Makes about 2 dozen)

Toasted Coconut Oatmeal Cookies

"This is a fun and delicious variation of a classic cookie!  These chewy treats are so good, you'll be glad this recipe makes so many!"

1 1/2 cups of flaked coconut
3 sticks of butter, softened (this ain't diet food!)
1 1/2 cups of light brown sugar, packed
1 tsp of vanilla extract
1 1/2 cups of all-purpose flour
1/2 tbsp of baking soda
pinch of salt
1/2 tsp of ground cinnamon
                                                                          1/2 cup of finely chopped walnuts*
                                                                         3 cups of quick-cooking oats
                                                                         1 cup of granulated sugar

     Preheat oven to 350 degrees.  Spread the coconut out evenly onto a cookie sheet.  Bake for 8-12 minutes, or until it just begins to brown.  Remove from oven and cool.  In a large bowl, cream together the butter and brown sugar using a hand mixer.  Add in the vanilla extract and mix.  In a seperate bowl, sift together the flour, baking soda, salt, and cinnamon.  Then, stir in the walnuts and coconut.  Add the flour mixture to the butter mixture and stir until combined.  Finally, stir in the oats.  Next, put the granulated sugar in a small bowl.  Using a small spoon, drop a spoonful of the cookie batter into the sugar and roll it around to coat.  Next, using your hands, finish rolling the cookie into a ball and place on a cookie sheet.  The cookies should be 1 1/2 inches in size, and 2 inches apart on the baking sheet.  Now, SIGHTLY flatten the cookies with the bottom of a glass*.  Bake 10-12 minutes.  Remove from oven and cool for 2 minutes.  Then, move the cookies to a sheet of wax paper or rack to cool.  Enjoy!  (Makes approximately 3-4 dozen)

*To intensify the walnut flavor, place the nuts on a cookie sheet and toast them in a 350 degree oven for 8-10 minutes!
*If you flatten the cookies too much, they will be crispy and crunchy instead of soft and chewy.  So, if crunchy is more your style, go for it!

Tuscan-Style Pizza

"Pizza is such a wonderful way to take favorite recipes and re-work them to create something new and different.  This pizza is inspired by my Italian Sausage and Kale Soup!"

1-13.8 oz can of refrigerated rolled pizza dough
1 tbsp of olive oil
salt & pepper
1 lb of mild Italian sausage
6 strips of bacon, cut into small pieces
1/2 small onion, diced
2 cloves of garlic, minced
1/2 bunch of kale, stems removed, leaves torn in half
1 cup of store-bought alfredo sauce (use your favorite!)
                                                                          1 tsp of chopped, fresh Italian parsley
                                                                         2 cups of shredded mozzarella cheese
                                                                         1/2 cup of shredded parmesan cheese
                                                                         salt & pepper
                                                                         chopped, fresh Italian parsley, for garnish

     Preheat oven to 425 degrees.  Roll the pizza dough out onto a 13x9 non-stick cookie sheet, or round pizza pan.  Using a fork, poke holes in the dough to prevent dough from rising while baking.  Brush the olive oil over the dough, and sprinkle with salt and pepper.  Bake for 8 minutes.  Remove from oven and set aside to cool.  Meanwhile, in a large skillet, add the bacon pieces and cook until done.  Remove the bacon from the pan, but LEAVE the drippings.  Next, add the sausage and onions and cook until the sausage is browned, about 8  minutes.  Add the minced garlic and cook for 1 minute longer.  Remove from the pan, but again, LEAVE the pan drippings (you may need to add just a bit of olive oil to the pan at this point).  Add the kale to the skillet and cook for 5-7 minutes over medium heat.  Add salt and pepper to taste.  Remove from heat.  To assemble the pizza, pour the alfredo sauce over the pizza crust and spread evenly to cover.  Sprinkle the parsley on top next.  Then, spread 1 1/2 cups of the mozzarella over the crust.  Next, spread the kale evenly over the pizza, followed by the sausage and onions, and then the bacon pieces.  Finally, top the pizza with the remaining 1/2 cup of mozzarella and 1/2 cup of parmesan.  Bake for 15-17 minutes, or until the crust is brown and the cheese is well melted.  Remove from the oven and cool for 5 minutes.  Garnish with parsley, if desired.  Enjoy!  (makes 6-8 slices)