Coconut Tres Leches Hot Chocolate

Coconut Tres Leches Hot Chocolate

 from Aubrey Shaner in Better Homes and Garden Magazine

3 cups milk

1 14 oz.  can unsweetened coconut milk

1/2 a can of sweetened condensed milk (2/3 of a cup)

2 Tbsp. unsweetened cocoa powder

1/2 tsp. vanilla

whipped cream to top (optional)

choc shavings (optional)

 

In a medium saucepan combine milk, coconut milk, and sweetened condensed milk.  Bring to a simmer over medium-low heat, stirring occasionally.  Whisk  in cocoa powder until well-combined.

Remove from hear; stir in vanilla.  Serve in mugs topped with whipped cream and chocolate shavings.

Makes 5 (1 cup) servings

 

Tiffany 

Feb. 2014 

 

Scalloped Corn

1 cup chopped onion (1 large)

1 cup chopped green or red sweet pepper

2 tablespoons butter or margarine

3 tablespoons all-purpose flour

2 cups reduced-fat milk

2 slightly beaten eggs

2 16 ounce package frozen whole kernel corn, thawed and drained

2 cups soft bread crumbs

3/4 teaspoon salt

1/4 teaspoon black pepper

Directions

Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside. In a medium saucepan cook onion and sweet pepper in 4 teaspoons of the butter about 5 minutes or until tender. Stir in flour until vegetables are coated. Add milk all at once. Cook and stir until thickened and bubbly; remove from heat and set aside.

In a large bowl stir together the eggs, thawed corn, 1 cup of the bread crumbs, the salt, and pepper. Stir in the thickened mixture. Transfer mixture to the prepared baking dish. In a small saucepan melt the remaining butter. Stir in the remaining bread crumbs to coat. Sprinkle over corn mixture.

Bake, uncovered, in a 325 degree F oven for 40 to 45 minutes or until center appears just set. Let stand 10 minutes before serving. Makes 12 servings.

Raspberry Baked Brie

Raspberry Baked Brie

1 pkg frozen puff pastry, thawed

1/8 cup toasted almond, slices (optional)

1/4 cup raspberry jam

1 egg (for egg wash)

Preheat oven to 425.

Lightly grease cookie sheet.

Roll puff pastry out slightly.

Place cheese wheel on top (leave on rind).

Place preserves on top of cheese.

Place almonds on top of preserves.

Bundle puff pastry up and around the cheese.

Brush with egg wash.

Bake 20-25 minutes.

Serve with your favorite crackers.

Lentil, Kale and Sausage Soup

Can be prepared in 45 minutes or less

2 1/2 inch piece smoked kielbasa, thin slices
2 garlic cloves
1 small onion, sliced thin
1/2 cup lentils
1 1/2 cups water
1 1/2 cups chicken broth
1/2 small bunch kale, stems and c enter ribs discarded and leaves sliced thin
1 tablespoon balsamic or red wine vinegar

In a 3 quart heavy saucepan saute onions till soft with the garlic. Add lentils, water, broth, and sausage. Simmer covered for 30 minutes. Add kale and simmer uncovered until tender, 5-7 minutes. Stir in vinegar and salt and pepper to taste.
Makes about 3 cups

If you want to make it the Lori Koch way, dump everything into a crock pot add water to the top or about 8 cups water add the kale in about 10 minutes before you eat. I use bouillon and so I add enough to taste.

Better Than Anything Cake

 

1 chocolate cake mix (with the ingredients needed to make the cake)

1 14 oz. can sweetened condensed milk

1 8 0z. container of Cool Whip

2 regular size Skor candy bar (crushed up)

Bake the chocolate cake mix as directed on the box.  Bake in a 9 x 13 pan.  Let cool.  Poke holes in the baked cake.  I like to use a straw, but you can use a fork or whatever you would like.  Pour the sweetened condensed milk evenly over the entire cake.  Spread the container of Cool Whip on top.  Crush up the Skor candy bars and sprinkle that on top.  Refrigerate.  Serve cold.

Tiffany

January 2014

White Chili

White Chili

1 lb. boneless skinless chicken, cubed

1 medium onion chopped

1 1/2 t. garlic powder

1 T veg. oil

2 cans great northern beans, rinsed and drained

1 can chicken broth

2 cans chopped green chilies

1 t salt

1 t dried oregano

1/2 t pepper

1/4 t cayenne pepper

1 cup whipping cream

1 cup sour cream

In a large saucepan sauté chicken, onion, and garlic powder in oil until no longer pink. Add beans, chilies, and seasonings. Bring to a boil. Reduce heat. Simmer, uncovered for 30 minutes. Remove from heat and stir in cream and sour cream. Serve immediately. Serves seven

Sugar Cookie Bars

Sugar Cookie Bars

(from the blog: A Little Bit Crunchy A Little Bit Rock n' Roll)

Ingredients:

1 cup butter, room temperature

2 cups sugar

4 eggs

2 tsp. vanilla

5 cups flour

1 tsp. salt

1/2 tsp. baking soda

Directions:

1.  Cream the butter and sugar together until fluffy.

2. Add the eggs, one at a time, mixing well after each.

3.  Meanwhile, mix the dry ingredients together in a separate bowl.

4.  Add the vanilla to the creamed mixture and then slowly add the dry ingredients.

5.  Press into a greased 13x18 inch pan and bake at 375 for 10-15 minutes.

6.  Cool and frost (see frosting)

Frosting:

1/2 cup butter, room temperature

1/2 cup shortening

1 tsp. vanilla

pinch of salt

4 cups powdered sugar

5 T. of milk

food coloring (optional)

sprinkles (optional)

Directions:

1.  In a mixing bowl, beat the shortening and butter until creamy

2.  Add the vanilla and powdered sugar.

3.  Gradually add the 5 T of milk until you reach your desired consistency.

4.  For the sprinkles, I found that they roll all over the place.  To help this, place a sheet of plastic wrap over the frosted sugar cookies and gently press the sprinkles into the frosting.  

5.  Chill and cut.

Ann White

**Notes:  These are the yummiest cookie bars!  Everyone LOVES them!  The key is to not cook them too long.  Take them out when they are just barely starting to brown!