Hot Cocoa Mix

This recipe is very adaptable to your own tastes and preferences, but here's my interpretation. This makes 8 pint jars with a little left over. Great for Christmas gifts, especially alongside homemade marshmallows.

10 cups powdered milk
6 cups powdered sugar
2 cups cocoa powder
2 cups non-dairy creamer (I used french vanilla flavor)
1 teaspoon salt
2 teaspoons cinnamon

Mix this all up in a very large bowl. Spoon into jars to store or give to friends. To use: mix 3-4 heaping tablespoons with 1 cup hot water. Top with a marshmallow or two. :)

Variations:

Try different flavors of creamer. Next on my list is hazelnut.
Use dark cocoa instead of regular or mix the two
Add a little ginger or use pumpkin pie spice in place of the cinnamon
Add a tiny bit of cayenne pepper

Mix in your choice:

mini chocolate chips
mini marshmallows
crushed candy canes
chopped andes mints
finely chopped reeses peanut butter cups
finely chopped junior mints or peppermint patties
finely chopped snickers or other yummy candy bar

Enjoy!!

Santa Rosa Salad

I got this recipe from Heather White's blog...I made it last night and we all loved it! (Riley's portion was made w/o the chicken of course:)

1 box long grain wild rice (Uncle Ben's ORIGINAL)
3 chicken breasts, diced
4 green onions, diced
1 red bell pepper, diced
3 oz. Chinese Pea Pods (Snow Peas), ends cut off and cut into thirds
1-2 medium avocados, diced
1/2-1 C. chopped pecans
Cook rice as directed and cool. Boil chicken breasts approximately 15 minutes or until cooked through. Dice the following into VERY SMALL pieces...chicken, green onions and red bell pepper. Cut ends off of Snow Peas and cut into thirds. Combine all ingredients (except avocado and pecans) and refrigerate overnight.

DRESSING:
2 cloves garlic, diced (or 1/4 tsp. garlic powder)
1 T. Dijon mustard
1/2 tsp. salt
1/4 tsp. sugar
1/4 tsp. pepper
1/3 C. vegetable oil
1/3 C. Nakano's Seasoned Rice Vinegar (I used ORIGINAL)
Combine in BLENDER or beat well with hand mixer. Refrigerate overnight.


NEXT DAY:
Pour dressing over salad and mix well until coated. Refrigerate 2-4 hours before serving. Immediately before serving, add diced avocado and pecans - mix well.

Serve on lettuce leaf and with Parmesean Knots!!!!! YUMMM!
Oh and it is TOTALLY not just a "chick salad."

ENJOY!

Make Ahead French Toast II

Overnight French toast I
• 12 slices day-old bread, cubed
• 2 (8 ounce) packages cream cheese, diced
• 1 cup blueberries, rinsed and drained
• 12 eggs
• 1/3 cup maple syrup
• 2 cups milk
1. Place half of the bread cubes into a lightly greased 9x13 inch baking pan. Scatter cream cheese over bread; sprinkle with blueberries. Place remaining bread cubes over the blueberries.
2. In a large bowl, beat together eggs, maple syrup and milk. Pour egg mixture over bread cubes. Cover pan with aluminum foil and refrigerate overnight.
3. The next morning, preheat oven to 375 degrees F (190 degrees C).
4. Bake, covered, for 25 minutes. Uncover and bake an additional 15 to 20 minutes, or until puffed and golden brown. Serve warm.

Make Ahead French Toast

Make Ahead French toast
• 5 eggs, lightly beaten
• 1 1/2 cups milk
• 1 cup half-and-half cream
• 1 teaspoon vanilla extract
• 1/2 (1 pound) loaf French bread, cut diagonally in 1 inch slices
•
• 1/2 cup butter, melted
• 1 cup light brown sugar
• 2 tablespoons maple syrup
• 1 cup chopped pecans
1. In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight.
2. The next morning: Preheat oven to 350 degrees F (175 degrees C).
3. In a small bowl, combine butter, sugar, maple syrup and pecans. Spoon mixture over bread.
4. Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.
NOTE: If you like firmer French toast, cut back on the milk