Similar to Nesquik Chocolate Milk
Ingredients:
2/3 cups sugar
1/3 cup cocoa powder
pinch of salt
Directions:
Pour ingredients into mason jar, shake well. You can even double up on the ingredients to make more.
Add desired amount to 8oz glass of milk. My kids use 2 tbsp in their milk.
Enjoy!
Homemade Gingerbread cookies:
Ingredients:
2 1/2 cups flour
1 1/2 tsp ground ginger
1 tsp cinnamon
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp ground cloves
6 tbsp sugar
1/4 cup butter softened
1/2 cup molasses
1 egg white
Directions:
-Combine flour and cloves and mix well.
-Cream butter and sugar in a large bowl for 3-5 mins, until light and fluffy.
-Add molasses and egg white to liquid mixture, mixing well.
-Add flour mixture until well incorporated.
-Shape dough into 2 balls, wrap in plastic wrap and chill for 1 hr in fridge.
--Preheat the oven to 350 degrees. Line cookie sheet with aluminum foil and spray with cooking spray.
-Take 1 dough ball from fridge and roll out onto well floured surface, until 1/3 - 1/4 in thick.
-Dip cookie cutters in flour and press into flattened dough.
- Put on cookie sheet and bake for 8-12 mins.
Icing:
1 cup powdered sugar
1 tbsp milk
1/2 tsp vanilla extract
Directions:
-Combine all ingredients in small bowl, stir well.
-If you want separate colors, separate into individual bowls and add a few drops of food coloring.
-Stir well to ensure even coloring.
-Use knife to apply even layer to the cookies.
** Top with sprinkles if you chose to!**
Homemade Pancakes:
Ingredients:
1 1/2 cups flour
3 1/2 tsp baking powder
1 tsp salt
1 tbsp sugar
1 1/4 cups milk
1 egg
3 tbsp melted butter
1 tsp vanilla extract.
**Make as you would a regular pancake and add your favorite toppings or food coloring as the seasons and holidays change :)
((Makes 12 pancakes))
Easy pasta Carbonara
Ingredients:
1/2 lbs bacon ( I use a whole package)
1 whole small onion
5 cloves of garlic
1 cup chicken stock
1/2 bunch of parsley
2 whole eggs
1/2 cup parmesan cheese (plus more for garnish)
1/2 lbs linguine
2 tbsp butter
1 tsp black pepper
Directions:
-Slice bacon into thin slices and cook on stove top until cooked. Set bacon aside but leave the grease in the pan.
-Chop onion finely and cook onion for 2-3 mins over medium heat in bacon grease.
-Add garlic to onion. Remove from heat and discard grease.
-On high pour chicken stock into a pan. Add bacon, onion and garlic. Simmer cover on low heat. Do not let too much chicken stock evaporate.
-In a bowl add parsley, 2 eggs, parmesan cheese (leave a little parsley for garnish). Mix ingredients well with a fork.
-cook pasta in a large pot. Drain pasta after about 10 mins or until soft.
-Add very hot pasta to egg mixture and mix thoroughly. Add bacon and onion garlic mixture and mix thoroughly.
-Add 2 tbsp butter to mix. Salt and pepper for taste and add garnish.
Pumpkin Pie
Ingredients:
3/4 cup brown sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) pumpkin puree
1 can (15oz) evaporated milk
1 pie crust
Directions:
-Mix sugar, cinnamon, salt, ginger and cloves in a small bowl.
-Beat eggs in large bowl. Pour pumpkin and sugar/spice mixture. Gradually stir in the evaporated milk.
-Pour into pie shell.
-Preheat the oven to 425 degrees. Bake for 15 mins.
-Reduce temp to 350 and bake for an additional 40-50 mins or until knife inserted in the center comes out clean.
-Cool for 2 hrs. Serve or refrigerate.
Chocolate chip Cheesecake:
**This recipe my mother has been making since I was a kid and I am now passing the tradition down in my family as my younger girls grow.
Ingredients:
6 oz package of cream cheese (softened)
14 oz can sweetened condensed milk
1 egg
1 tsp vanilla extract
1 cup mini chocolate chips
1 tsp flour
1 chocolate pie crust
Chocolate Topping:
1/2 cup mini chocolate chips
1/4 cup heavy whipping cream
Directions:
-Preheat oven to 350 degrees.
-Beat cream cheese and sweetened condensed milk until smooth.
-Add egg and vanilla.
-Toss chocolate chips with flour and add.
-Pour into pie crust.
-Bake for 35 mins or until center springs back.
-Cool completely.
Chocolate glaze Melt:
-Melt mini chocolate chips with heavy whipping cream in microwave for about 1 min. Remove and stir until well combined thick and smooth.
-Pour over top of cooled cheesecake. Refrigerate.
Thumbprint chocolate chip pumpkin Cookies:
Ingredients:
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp cloves
1/2 tsp salt
1/2 cup butter softened
1 1/2 cups sugar
1 cup canned pumpkin
1 egg
1 tsp vanilla extract
chocolate chips (the amount you would like)
Directions:
-Preheat the oven to 350 degrees
-Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Set aside.
-In a medium bowl cream together 1/2 cup butter, sugar, add pumpkin, egg and vanilla extract, beat until creamy.
-Mix dry ingredients with wet ingredients (if desired add chocolate chips to batter).
-Drop dough onto greased cookie sheet by the tablespoonfuls. Flatten slightly.
-Bake for 15-20 mins.
-When cooled a little put your thumb in the center and push down a little add melted chocolate to fill center, or whatever you desire, hershey kisses, jam/jelly :)
**Melt chocolate chips add a little allspice, mix together. Pipe some melted chocolate onto pumpkin thumbprints after they have cooled a little.
