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.
Flaky buttery Biscuits:
Ingredients:
1 1/3 cups flour
2 1/2 tsp baking powder
1 tsp salt
6 tbsp chilled unsalted butter (cut into small pieces)
3/4 cups milk
***Cooks Note: For softer, cakier biscuits, add more milk and spoon the mixture onto baking sheet. Firmer biscuits require less milk and should be rolled and cut out***
Directions:
-Preheat oven to 450 degrees
-Butter or line baking sheet
-For softer biscuits; drop 2 tbsp of dough onto lined baking sheet. For firmer biscuits, turn the dough out onto a clean surface and gently knead just to bring the dough together. Carefully roll out the foight about 3/4 inch thick.
-Using biscuit cutters or sturdy glass, cut about 12 biscuits re-rolling any scraps. Place on lined baking sheet.
-Bake buscuits 13-15 mins or until golden brown
Sugar Cookies:
Ingredients:
2 cups flour
1/4 tsp salt
1/2 tsp baking powder
1 stick butter
1 cup sugar
1 egg
2 tbsp milk
1/2 tsp vanilla extract
Directions:
-Whisk together flour, salt and baking powder, set aside.
-Cream butter and sugar until light and fluffy. Add egg, milk, vanilla and mix together until well combined.
-Slowly add flour mixture to wet mixture until well combined.
-Transfer dough to work on surface. Shape into 2 disks, cover with plastic wrap and refrigerate for 1 hr.
-Preheat oven to 350 degrees.
-Roll dough 1/8 thickness, cut into desired shapes with cookie cutters.
-Bake for 10 mins or until lightly brown.
Icing:
Ingredients:
1 cup confectioners sugar
3 tbsp milk
2 tsp light corn syrup (or 2 tsp honey)
1/2 tsp vanilla extract
food coloring
Directions:
-Using a whisk; mix sugar and milk until no dry sugar remains.
-Add corn syrup, extract and coloring to mix
-Spread on baked cookie (thickness spread on how you would like it)
Scalloped Potatoes:
Ingredients:
4 cups thinly sliced potatoes
3 tbsp butter
3 tbsp flour
1 1/2 cups milk
1 tsp salt
a dash of cayenne pepper
1 cup shredded cheese
1/2 cup parmesan cheese (to sprinkle on top)
a dash of paprika on top
Directions:
-In a small sauce pan melt butter and blend flour.
-Let sit for a min.
-Add all of cold milk, stirring with a whisk.
-Season with salt and cayenne pepper.
-Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
--Reduce heat and stir in cheese.
-Place 1/2 of the sliced potatoes in a lightly greased dish.
-Pour half of the cheese sauce over potatoes.
-Sprinkle remaining cheese on top.
-Top with paprika for color.
-Bake uncovered for 1hr at 350 degrees
Cranberry Sauce:
Ingredients:
1 bag (12oz) fresh cranberries (about 3 1/2 cups)
2 cups sugar
2 cups water
Directions:
-Place cranberries in a strainer, rinse with cool water and remove any stems and blemished berries.
- In a 3 quart sauce pan heat sugar and water to a boil over medium heat. Stirring occasionally.
-Boil about 5 mins. Stir occasionally until cranberries start to pop.
-Cover and refrigerate for about 3hrs or until chilled.
Homemade Chocolate Fudge:
Ingredients:
2tbsp butter
2/3 cups evaporated milk
1 2/3 cups brown sugar
1 1/2 cups semi sweet chocolate chips
1 tsp vanilla extract
Directions:
-Combine butter, milk and brown sugar in saucepan over medium heat. Bring to a boil.
-Cook 4-5 mins stirring constantly.
-Remove from heat
-Stir in Chocolate chips and vanilla
-Beat about 1 min or until mixture is thoroughly combined
-Put wax or aluminum foil in an 8x8 pan (I butter pan so the wax paper stays better before lining with wax paper). Pour mixture into pan. Cool for about 15 mins. Put in fridge for about 2 hrs. Cut fudge into squares and enjoy!!
**Ive done numerous different recipes with epic fudge fails, this one works really well and the one I am sticking with!
