Hot Cocoa Mix-Homemade version

I made hot cocoa this year for my children's friends.  This recipe was very creamy and it is loved by all who have received it.  I also have been asked for the recipe many times after someone has tasted the cocoa.  If you live in an area where you have harsh winters, then please make some of this and relax in front of a warm fire. 

Hot Cocoa Mix

Ingredients

• 2 cups powdered sugar
• 1 cup cocoa)
• 2 1/2 cups powdered milk
• 1 teaspoon salt
• 2 teaspoons cornstarch

Directions

Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.

Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.

Creamy Chicken and Homestyle Noodles

I made roasted chicken breasts on Friday night.  Saturday night we had a takeout fakeout at home for our New Year's celebration.  Sunday night I made this great dish and we are eating leftovers tonight.  If you like amish style chicken and noodles, you will LOVE this dish. 

The part I loved about this dish is that I didn't have to roast a whole chicken and debone it.  I used two leftover large chicken breasts and shredded the meat.  I added some celery, onions, carrots, and broth and let it cook away.  I then added parsley and the noodles and let it cook about 40 mins.  VOILA!  done.  Not much effort and a great winter meal. 

Creamy Chicken and Homestyle Noodles

leftover chicken shredded
2 cups onion chopped
2 cups celery chopped
2 cups carrots chopped
12 cups chicken broth, I use homemade
1 can evaporated milk
salt and pepper to taste
parsley for garnish
1 package frozen Raemes noodles

Cook onion, celery, and carrots until translucent.  Add chicken and stock.  Cook 1 hour to soften vegetables.  Add noodles and cook about 40 mins.  Add parsley and evaporated milk and heat till hot.  Serve. 

I served this with crusty garlic rolls.  It was absolutely the best leftover meal I have ever tasted.  I can't wait for the leftovers tonight.

Menu Plan Monday 1/2/12

This year is off to a wonderful start and I have vowed to create a monthly meal plan.  This past year, I have successfully planned a week at a time, and some weeks have went better than others. 

This year I am tackling monthly meal planning, so that I am able to have a better budget.  Sunday night I sat and made up a months worth of meals.  I will continue to post my weekly meal plan and then add recipes as able to anthing new I have tried during my week.  This month, I am trying many new meals and also have planned with my pantry in mind.  I am doing a pantry challenge because I want to do out with the old and in with the new. 

Week of Jan 2-2012

Monday:  Creamy Chicken and Noodles

Tuesday: Tacos

Wednesday: Ricotta stuffed chicken marsala

Thursday:  Orange Pork medallions with roasted carrots

Friday:  Leftovers

Saturday:  Braciole

Sunday:  Ricotta stuffed shrimp canneloni

as always I am linking with www.orgjunkie.com

Cherry Cheese Crepes

 



For Christmas morning breakfast, I wanted to cook something festive and a bit more fancy than what I normally do.  I chose to make crepes and I had some cherry pie filling in the pantry which was begging to be used.  I also found some cream cheese in the fridge and decided to use that.  I absolutely love cherry cheese coffee cake and decided to give it  a whirl...How hard could it be?

Well, they turned out wonderful.  My children were a bit hesitant at first, but then after one bite they loved it.  I was asked when I would make them again.  I wonder how blueberry would taste?

Cherry Cheese Crepes

Ingredients

• 1-1/4 cups milk
• 3 eggs
• 2 tablespoons butter, melted
• 3/4 cup all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup confectioners' sugar
• 1 tsp. vanilla extract
• 1 can (21 ounces) cherry pie filling
• 1/4 teaspoon almond extract

Directions

• In a large bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour.
• For filling, in a small bowl, beat cream cheese until fluffy. Beat in confectioners' sugar and vanilla until smooth; set aside.  Heat pie filling in microwave for 45 seconds add almond extract and set aside.
• Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer.  Stack crepes with waxed paper between. Cover and freeze 10 crepes for another use. Crepes may be frozen for up to 3 months.
• Place filling onto the center of each remaining crepe. Top with 2 tablespoons pie filling. Fold side edges of crepe to the center. 

MERRY CHRISTMAS

Wishing you a Merry Christmas...Thank you to all who read this little blog.  I am planning for the next year.  I hope everyone has a great 2012.


Here are a few of my favorite things:

Ballet/Music

Treats

Trees

Church

Here is to a wonderful holiday weekend



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