Hot Chocolate on a Stick

Unless I find something better, this is going to be my neighbor gifts next year for Christmas.  I think they're super cute, and could be made up several weeks in advance and frozen. 
I made them today for my kids' teacher's gifts - they made up fast and easy. 

Source:  yourcupofcake.com

Ingredients

3 cups semi-sweet chocolate chips

1 cup heavy cream

1 tablespoon sugar

¼ teaspoon salt

2 teaspoons vanilla extract

cocoa powder, crushed candy canes, mini chocolate chips for rolling

Directions

1. Place all ingredients in a pot and melt together on low heat until smooth. Stir constantly.

2. Let cool in the fridge until stiff enough to scoop.

3. Make small scoops, about 2 Tablespoons each. And place them in the freezer for and hour.

4. Remove scoops, roll into balls.

5. Roll in your choice of decoration. Crushed candy cane, cocoa, cinnamon, mini marshmallows. (If you try the mini marshmallows, you really have to push the marshmallows into the chocolate balls.)

6. Wrap each ball in saran wrap and keep chilled until ready to use.

7. When ready, drop chocolate balls into 1 ½ cups of hot milk and stir!

3.0

 

I got 26 balls out of one batch, using my cookie scoop.
Here's what I'd do next year:
Use lollipop sticks, or even plastic spoons.(think cake pops).
Roll them in crushed candy cane or chocolate sprinkles. 
I bought the 3x4 inch clear bags at Walmart and I wish I had slightly bigger bags - taller and wider.  4x5 inch would be perfect.  Maybe Zurchers or Hobby Lobby would the right bag.  I needed a bigger opening, and I needed a little more bag to tie the ribbon around.
Use a thin ribbon - I used 1/2 inch wide ribbon and it's too much for a little bag.
Print a cute tag with directions.
For a family, put all of them in a red, green, brown sack.  Can be found at Hobby Lobby for pretty cheap.  Hang tag from bag.

Mountain Man Dutch Oven Breakfast

1 lb. bacon 1 onion, diced 1 1/2 c. mushrooms, sliced 1 green bell pepper, diced 3 cloves garlic, minced 10-12 medium potatoes, sliced 12 eggs, beaten 3 c. Cheddar cheese Picante sauce Salt and pepper to taste Heat a 12" Dutch oven using 18-20 briquettes bottom until hot. Cut bacon into 1 inch slices. Add to Dutch oven and fry until brown. Add onion, mushrooms, bell pepper and saute until onions are translucent. Add potatoes and season with salt and pepper. Cover and bake using 8 briquettes bottom and 14-16 briquettes top for 30 minutes. Season eggs with salt and pepper then pour eggs over top of potatoes. Cover and bake another 20 minutes. Stir gently every 5 minutes. When eggs are done, cover top with cheese and replace lid. Let stand until cheese is melted. Serve topped with picante sauce. Serves: 10-12

Butter Cream Chicken

** Warning!   Warning!! **

This recipe is now dead to me.  I made it tonight, took 90 minutes start to finish - all hands on during that time - and it's only a C worthy meal.  Dead to me. 

Time: 30 minutes start to finish

Yield: 6 servings

Source:  jamiecooksitup.net

4 chicken breasts

1 1/2 sleeves Ritz Cracker, ground into crumbs

Olive Oil

1 C chicken broth

4 T butter

1 C  + 2 T half and half, divided

1/2 t thyme, dried

2 T cornstarch

salt and pepper

1. Cut your chicken up into chunks with some kitchen scissors. I usually cut each breast into thirds or sometimes fourths depending on the size of the breast. 

2. Place your chicken into a gallon sized ziploc bag and seal the bag. Pound the chicken flat with a meat mallet. 

3. Grind the Ritz Crackers into crumbs in a small food processor. Place them in a shallow pan, I find a loaf pan to work best for this step. 

4. Press each chicken piece into the crumbs, being sure to coat both sides generously. 

Place each coated chicken piece on a plate.

5. Heat a large skillet over medium high heat. Once it is good and hot, pour about 5 tablespoons Olive Oil into your pan. 

6. Let your oil heat up just for 30 seconds or so, and then put the chicken carefully in the pan. Don’t crowd it now. You’ll need to cook the chicken in two batches. 

7. Let the chicken cook until it’s nice and golden brown on the bottom, should take about 3-4 minutes. Turn each piece with a fork and allow it to cook on the other side. The chicken is done when it’s no longer pink inside. 

8. Remove the chicken to a separate plate and cook your second batch of chicken, adding another few tablespoons of oil to the pan before you add the chicken. 

9. Once you have cooked all of the chicken you’ll have some beautiful crispy treasures left in the pan. 

Add 4 tablespoons of butter and 1 cup chicken broth to the pan allowing the butter to melt. Whisk the mixture around a bit, scraping the bottom of the pan to break the crispy pieces loose. 

10. Add 1 cup half and half

and 1/2 teaspoon of dried thyme. Whisk it around to incorporate and allow it to come to a boil. 

11. Into a small bowl pour 2 tablespoons half and half and 2 tablespoons cornstarch. Stir it around until smooth.

12. Pour the cornstarch mixture into your pan and stir it with a whisk. Allow it to return to a boil…as it heats it will thicken into a nice smooth sauce of wonder and bliss…

13. Remove it from the heat, give it a taste and add a bit of salt and pepper to you liking. 

14. Serve it over the crispy chicken and enjoy!

*I served it over rice, but I think noodles would have been better.  We ran out of sauce before chicken, so I might double the sauce next time.

Oven Baked BBQ Chicken

Source:  Jamiecooksitup.com

Time: 10 min prep + 1 hour marinading + 50-60 min cooking
Yield: 6-8 servings

4 chicken breasts (2 1/2-3 pounds)
3 cloves garlic, minced
1/4 C olive oil
1 tsp smoked paprika
1 Tb lemon juice (bottled is fine)
salt and pepper
1 1/2 C Sweet Baby Rays BBQ Sauce

1. Grab some chicken breasts. I opted for the boneless, skin-less variety but bone in chicken breasts would work very well and would produce a more tender final product.

2. Cut each chicken breast in half.

3. Into a gallon sized zip-loc bag place 3 cloves garlic (minced), 1/4 C olive oil, 1 tsp smoked paprika and 1 Tb lemon juice.

4. Add the chicken, close the bag securely and turn it over several times allowing the marinade to coat all of the chicken pieces.

5. Place the bag in the fridge for 1 hour and up to 24.

6. Preheat your oven to 400 degrees.
7. Spray the inside of a 9×13 pan with cooking spray and place the chicken out evenly in the pan. Sprinkle the chicken with a bit of salt and pepper. Discard the marinade.

8. Cover the pan with foil. It helps to use a pan that has a lip so you can tuck the foil tightly under it. This will keep your chicken moist.
9. Pop the pan in the oven and let it bake for 40 minutes.

10. Remove the foil from the chicken. There will be some broth in the bottom of the pan, carefully pour it out into your sink. Drizzle some BBQ sauce over the top of each piece.

Brush it around a bit so it covers each breast. Place it back in the oven (uncovered) for 5 minutes. Take it out and drizzle with more BBQ sauce. Bake for another 10 minutes.

Applying the sauce 2-3 times and allowing it to continue baking (uncovered) will help the sauce get nice and sticky and wonderful for you.

Roasted Rosemary Potatoes

Source:  jamiecooksitup.net

5 C chopped Yukon Gold potatoes (about 6 medium-sized potatoes)
2 Tb olive oil
1 tsp seasoned salt
1 tsp thyme
1 tsp rosemary
1/4 tsp pepper
1/2 tsp salt

1. Preheat your oven to 400 degrees.
2. Thoroughly wash 6-7 medium-sized Yukon Gold potatoes, you’ll need 5 cups total.

3. Cut each potato into 1/2 inch strips.

Stack the strips face side down…

and cut them into slices.

Cut each stack of strips into small cubes.

4. Place the potatoes into a large bowl…

and drizzle 2 tablespoons of oil over them.

5. Add 1 teaspoon seasoned salt,

1 tsp thyme and 1 tsp rosemary.
6. Sprinkle 1/4 tsp pepper and 1/2 tsp salt into the bowl.

Give everything a nice stir to combine.

7. Spray a large cookie sheet with cooking spray and lay the potatoes out evenly onto it.

8. Bake for 20-30 minutes or until the potatoes are tender on the insides.

*Oddly enough, my family likes this better without the rosemary. :)

Baked Ham and Cheese loaf

Source:  Jen

1

lb.  frozen bread dough, thawed

1

pkg.  (9 oz.) OSCAR MAYER Deli Fresh Smoked Ham

1

cup  KRAFT Shredded Cheddar Cheese

1/4

cup  MIRACLE WHIP Dressing

1

 egg, beaten

1

Tbsp.  KRAFT Grated Parmesan Cheese

make it

HEAT oven to 350°F.

FLATTEN dough on lightly floured surface. Roll into 12x8-inch rectangle with rolling pin. Top with ham to within 1/2 inch of edges. Mix cheddar and dressing; spread over ham.

MOISTEN edges of dough with water. Fold lengthwise into thirds; pinch seams together to seal. Place, seam-side down, on lightly greased baking sheet. Cut several slits in top. Brush with egg; sprinkle with Parmesan.

BAKE 35 to 40 min. or until golden brown. Cool 10 min. before slicing.

NOTES:  I usually make three of these--some with ham, turkey, or pizza style.  Always delicious!

Oatmeal Pancakes

Source:  Jen G.

Mix

4 c. old fashioned oats
2 c. all-purpose flour
2 c. whole wheat flour
1 c. packed brown sugar
1 c. instant nonfat dry milk
3 T. baking powder
2 T. cinnamon
5 tsp. salt
1/2 tsp. cream of tartar

Mix all ingredients together well. Store in a sealed gallon-size plastic storage bag or airtight container. Yield: 8 cups of pancake mix.

Pancakes:

2 eggs
1/3 c. vegetable oil
2 c. pancake mix
1 c. water

To make pancakes, beat eggs in a large bowl. Gradually beat in oil. Alternately add pancake mix and water to mixture. Blend well. Cook. Yield: about 10-12 pancakes.

* For my family, I need to double it when I make them - using 4 cups of mix.
**These take some practice to cook, because they're much denser than normal pancakes. Just don't have the pan too hot and keep checking them.

Ice Cream Sandwich Cake

Source:  Rainie G.

24 ice cream sandwiches
Cool Whip
Cookie crumbs (Oreo, Chips Ahoy, etc.)
Layer 12 ice cream sandwiches in the bottom of a 9x13 pan.  Top with Cool Whip and cookie crumbs.  Repeat all 3 layers again.  Top with hot fudge, carmel, chocolate syrup, etc. 

Chicken Pillows

Source:  chef-in-training.com

 

Ingredients

• 1 (8 oz) can Pillsbury Crescent Rolls
• 8 oz cream cheese
• 1/4 cup butter
• 2-3 cups cooked and shredded chicken
• 1 egg
• 1 sleeve Saltine Crackers crushed
• 1 can cream of chicken soup
• 1/4 cup milk
• 2 spoons full sour cream
• 1/2 cup shredded cheese

Instructions

1. Preheat oven to 400 F
2. Soften 1/4 cup butter and 8oz. block of cream cheese. Then stir to a smooth consistency. Add cooked shredded chicken to the bowl.
3. Lay out the 8 crescents on a cookie sheet. Stretch the crescent out.
4. Place a couple spoon fulls of the creamy chicken mixture into the center of the crescent to fill it. Then fold the crescent around the mixture so that none of it is showing. I'll call this the "pillow".
5. In a separate smaller bowl, put the egg and a little bit of water, maybe a couple Tablespoons worth and beat together.  Dip the "pillow" into the blended egg. After dipping into the blended egg, proceed to dip it into the crushed saltine crackers and place on cookie sheet. Repeat for the remaining 7 crescents.
6. Cook the pillows at 400 F for 20 minutes. Keep an eye on them your oven might cook them quicker.
7. For the sauce topping: Put can of cream of chicken and milk into a sauce pan. Add as much milk as you want to get it to the consistency you want i.e. thicker or runnier. When hot enough add 2 spoon fulls of sour cream and cheese to your liking.

* This recipe definitely has to be doubled for my family. Ritz crackers work good too.

Rice Krispy Treats

Source:  been around since the beginning of time

1/4 c. butter
4 c. mini marshmallows
5 c. Rice Krispy cereal

Melt butter and marshmallows in a saucepan.  Put cereal in a big bowl, and pour melted marshmallows on top.  Stir together to coat.  Put in 9x13 pan and press down.  Let harden before cutting into squares.

Fruit Salad

Source:  Janey M.

Strawberries
Grapes
Apples
Pineapple
1/2 c. orange juice
1/4 c. lemon juice
1/2 t. cinnamon

Throw it all together.  The one time I've made this I did 1 1/2 qt. of strawberries, 3 c. grapes, 2 apples, 1 can chunk pineapple.  It made tons - enough for 3 families.

*Next time I make this I'm going to skip the orange juice and just do the lemon juice and cinnamon.  I don't need all the juice when I make a small salad - the lemon juice will be enough to coat the fruit.

*We had this on our trek the first night - after a lot of walking, and a lot of heat!  Nothing has ever tasted better. :)

Poke Cake

source:  oopsredone.blogspot.com

1 white cake mix, baked according to pkg directions

1 large box raspberry or strawberry Jello

1 C boiling water

1 C cold water

1 8 oz tub of Cool Whip or pudding to use as topping

Let cake cool completely. Poke holes in cake with a large fork, or end of a spoon. 

In a medium bowl, dissolve jello in hot water. Add cool water and stir well. Pour evenly over top of cake making sure to fill all holes. Refrigertate for 2 hours. Top with cool whip!

*Can use any flavor cake/jello combination. 

*My family likes to use vanilla pudding on top instead of Cool Whip.  Make pudding beforehand and let it set before putting on cake.

*A Derek and Tyler favorite!  Especially lemon cake with lime jello.

Turkey Bacon Ranch Flatbread

Time: 15 minutes
Yield: 6 sandwiches
Recipe from Jamie Cooks It Up!
2-3 C shredded romaine lettuce
3-4 tomatoes, chopped
1/3 red onion, sliced
6 flatbread pitas (I used Papa Pita’s Greek Flatbread)
1 pound deli turkey
2 C sharp cheddar cheese
12 slices bacon (I used precooked bacon)
ranch dressing

1. Chop up some lettuce, tomatoes and red onion.

2. Turn your oven to broil.
3. Grab some flat bread. I have been loving this yummy Papa Pita Greek Pita Flatbread. I have seen if for sale at both Costco, Sam’s and Walmart.

It’s nice and soft and slightly thick. Yum!

Lay the flat bread out on a cookie sheet. I was able to fit three at a time.

4. Cover each piece of flatbread with a few slices of turkey.

5. Grab some sharp cheddar cheese (or another cheese of your choice and delight).

Grate the cheese and sprinkle about 1/4 cup over each piece of flatbread.

6. Pop the pan in the oven and allow the cheese to get melted and delightful. Should only take about 2-3 minutes so watch it closely.

7. Grab some bacon. I like to buy the precooked slices (easier, you know what I’m saying!). To reheat them just place them on a paper towel and pop them in the microwave for about 20 seconds. They will crisp right up for you.

Lay two pieces of bacon on each flatbread sandwich.

8. Cover with lettuce, tomato and red onion.

Then drizzle a little ranch dressing over the top.

Honey Lime Fruit Salad

 

Source:  melskitchencafe

Serves: 4

Note: This fruit salad is best served right away (or at least within an hour of making) because the strawberries tend to stain the light colored fruit. It doesn’t affect the taste at all but is a slight bummer for presentation.

Ingredients

• 1 (20 oz.) can pineapple chunks, drained well
• 1 can mandarin oranges, drained well
• 2-3 ripe kiwi, peeled and sliced into thick half moons
• 1 cup green grapes, halved
• 1 cup strawberries, quartered
• Zest from one lime, about 1 tablespoon
• 2 tablespoons honey
• 1 teaspoon poppy seeds (optional)

Directions

1. Combine the fruit in a medium-large serving bowl. Add the lime zest and poppy seeds, if using, and gently toss.
2. Drizzle the honey over the fruit and again, gently mix until the fruit is evenly coated with the honey. Serve.

* I can make this up to 2 hours before serving without the strawberries staining the other fruit. 

French Dip Sandwiches

Source:  jamiecooksitup.net

 

 

French Dip Sandwiches in the Crock Pot

Time: 10 minutes prep + 6-9 hours in the crock

Yield: 8 servings

1  3-4 pound beef roast

1  T olive oil

salt and pepper

2  1 oz packages Lipton Onion Soup mix

4  C hot water

2 beef bullion cubes

8  rolls (something with a good sturdy crust on it)

Provolone, Swiss or Mozzarella Cheese Slices (optional)

softened butter

1. Heat up a large skillet. Add the olive oil to the pan.

2. Sprinkle your roast with salt and pepper and place it in the pan. Let it get nice and seared on each side.

3. Place the roast in your crock pot. Sprinkle the Onion Soup mix over the top. 

4. Let your bullion cubes dissolve in the hot water and then pour it over the roast.

5. Put the lid on your crock and cook on high for 6-8 hours. Take the roast out and shred it up with a fork about 1 hour before you are ready to serve. Put the shredded beef back in the crock and let it cook in all those yummy juices for the last hour.

6. Spread just a bit of softened butter on your rolls. Toast them on a griddle. Then add the meat and some cheese if you’d like.

7. Pour the hot juices left in the crock into small bowls for dipping.

 

*I only use one package of Onion Soup mix - we don't like strong onion. 

*I use Swiss cheese.

Papa John's Pizza

Source:  sixsistersstuff.com
Copycat Papa John's Pizza Recipe:

(Makes 3 pizzas)

Ingredients:

8 cups all-purpose flour

6 Tablespoons sugar

6 3/4 teaspoons fast rising yeast

1 1/2 teaspoons salt

3 cups very warm water (120 to 130 degrees F)

6 Tablespoons vegetable oil

Directions:

Preheat oven to 450 degrees.  In a large bowl, combine flour, sugar, undissolved yeast, and salt.  Gradually add water and oil to mixture.  Blend at low speed until moistened, then beat for 2 minutes at medium speed until dough pulls away from sides of the bowl.  On a lightly floured surface, knead until dough is smooth and elastic.  Cover loosely with plastic wrap and let rest in a warm place for 15 minutes.  Press out dough onto 3 pizza pans.  Poke the dough randomly with a fork.  Let rise again in a warm place for 10-15 minutes.  Brush crusts lightly with oil and bake them for 5 minutes.  Remove from oven and top as desired.  Bake for 4-5 more minutes or until the crust is golden brown.

Copycat Papa John's Pizza Sauce Recipe:

(Makes sauce for 3 pizzas)

Ingredients:

3 (10.34 ounce) cans tomato puree

3/4 cups water

3 teaspoons sugar

3 teaspoons olive oil

3/4 teaspoon lemon juice

3/4 teaspoon salt

3/4 teaspoon oregano

3/8 teaspoon basil

3/8 teaspoon thyme

3/8 teaspoon garlic powder

Directions:

Combine all ingredients in a large sauce pan over medium heat.  Bring to a boil.  Reduce heat to low and let simmer for 15-20 minutes.

Stuffed Pizza Rolls

Source:  sixsistersstuff.com

 

1 roll refrigerated pizza dough
2 Tbl. grated Parmesan cheese
1 Tbl. olive oil or melted butter
1/2 tsp. garlic powder
1 tsp. dried Italian seasoning

Mozzarella cheese, diced or grated
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.Marinara/pizza sauce for dippingPreheat oven to heat specified on pizza dough package (usually it's 400 degrees).

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square (Note that you're not putting the marinara sauce on the dough- it's for dipping after). You just need to be able to enclose the toppings in the dough so keep that in mind.When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).
Brush the tops of the dough balls with olive oil or melted butter (I've used both and there's not much difference in result) and then sprinkle with the garlic, Italian seasoning and Parmesan cheese (I mixed all of these together and then sprinkled on top).

Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I'd check them after even 10 minutes.Serve warm with warmed marinara sauce on the side for dipping.