Peppermint Hot Cocoa

This delicious Peppermint Cocoa will warm your body and soul, makes 2 cups, enjoy anytime 

and who doesn't like peppermint with their cocoa?

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Servings: Makes 2 large cups

Ingredients:

• 16 oz boiling water

• 2 Traditional Medicinals Peppermint tea bags

• 4 oz very dark chocolate, broken up into pieces (70% cocoa or higher)

• ¼ cup heavy cream

• 1 Tbsp raw honey

• Whipped cream, for serving

Instructions:

• Bring 2 cups water to a boil then pour over the tea bags. Cover and let steep for 10 minutes.

• Remove the tea bags, squeeze out any excess liquid, and compost the tea bags.

• In a small saucepan over medium heat, whisk together the peppermint tea, heavy cream, dark chocolate, and raw honey.

• Stir until the chocolate is dissolved and everything is combined. Do not bring to a boil. 

Pour into two mugs, top with whipped cream, and enjoy!

Cilantro Lime Chicken

This is a quick easy recipe for busy cooks, just make this ahead with the marianate for extra flavor. For this recipe you can use thighs or chicken breast, I prefer breasts my son likes thighs, for a group meal do both, double the recipe.

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serves 4
Ingredients
6 chicken thighs - skinless, boneless (medium size)
3 tablespoons extra virgin olive oil
Juice and zest of 2 limes
¼ cup fresh cilantro - chopped
1 ½ tablespoons honey
½ tablespoon cayenne pepper
½ teaspoon red pepper flakes
½ teaspoon ground cumin
Salt/Pepper - to taste

Instructions

Pat the chicken thighs or breasts dry with paper towels.

In a large bowl or ziplock bag, add olive oil, juice and zest of the limes, cilantro, honey, cayenne pepper, red pepper flakes, cumin, salt and pepper with chicken thighs. Massage the chicken and set aside to marinade for 15 minutes.

Heat a non-stick skillet on medium/high heat. Add chicken with marinade, lay the thighs out flat. Cook chicken for 3 minutes on each side until caramelized. (to 165ºF internal temp)

Remove from the stove and serve immediately with rice, veggies or

Hamburger Stew

This stew is easy, inexpensive, some call it poor man's stew because it uses ground beef or chuck instead of beef roast. We like it a lot, instead of using roast, it's full of flavor with lots of spice, not too hot though.

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What you Need:

2 1/2 lb. ground chuck
1 whole large onion, diced
2 stalks celery, diced
3 cloves garlic, minced
1 can (14.5 ounces) can whole tomatoes
3 c. beef stock or beef broth, plus more as needed
1 whole yellow bell pepper, seeded and diced
1 whole red bell pepper, seeded and diced
1 whole green bell pepper, seeded and diced
4 whole carrots, peeled and sliced on the diagonal
5 whole red potatoes, cut into chunks
1 small can tomato sauce
1/2 tsp. kosher salt, more to taste
1/2 tsp. black pepper, more to taste
2 tsp. dried parsley flakes
1/2 tsp. ground oregano
1/4 tsp. cayenne pepper, more to taste

(I use a tsp cajun seasoning instead of oregano and cayenne sometimes)
2-3 tbsp cornstarch for thickening

How to Make it:

1 In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)

2 Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 minutes, until potatoes are tender but not overly mushy. 

To thicken this mixture to a stew consistency, scoop out 1/2 cup broth, wisk in corn starch till blended, then stir back into your pot. Stir and let simmer just a few minutes till it thickens up.

3 Stew should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust seasonings, adding more salt if needed. Serve with crusty bread!

Creamy Italian Sausage and Potato Soup

This is a easy soup, so creamy and full of flavor and so good. It really doesn't take long at all.

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Serves 6

INGREDIENTS
1 pound mild Italian sausage

1 small onion diced

3-4 cloves garlic minced
2 pounds Russet potatoes, diced slightly cooked first
6 cups low-sodium chicken stock
3 cups chopped kale or spinach
1 cup heavy cream
½ cup parmesan cheese, shredded
Kosher salt and black pepper, to taste
Olive oil, for garnish

How to Make it:

Brown and crumble Italian sausage in a large stock pot or Dutch oven over medium-high heat. Remove sausage with a slotted spoon from pot. Next cook your onions and garlic till slightly golden. Then you can drain the oil if there is a lot or you want, if there isn't much I leave it for flavor.

Return sausage to pot and add potatoes, chicken stock, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring to a boil and reduce heat to medium. Cook until potatoes are tender, about 10-12 minutes.

Use a slotted spoon to remove ½ of potatoes from pot. In a separate bowl, mash potatoes then return them to the pot. Stir in kale or spinach leaves, heavy cream, and more salt and pepper, to taste. Cook until kale is tender, about 2-3 minutes.

To serve, garnish with shredded parmesan cheese, freshly cracked black pepper, and a drizzle of olive oil.

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Freezing Green Peppers to Cook With

 

Did you know that you can freeze green peppers for cooking? Yes, we grew a lot of green peppers this summer so when it was about to freeze, we picked all that was ready. I washed them, dried then cleaned out the insides and sliced into strips. I froze those strips on cookie sheets for about an hour.
Then I bagged them up for use when I need them for cooking, they work great in soups, stews and other recipes that are cooked. Nice home grown peppers, and we save money buying them until we can plant some new seeds next spring.

be sure to See my youtube video how simple it is 

https://youtu.be/xFe5WjL3zKo

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Homemade Easy and Quick Pancake Mix

 Pancakes really are fast and they’re just so comforting, everyone loves them.

This makes a great gift, add some syrup and maybe sprinkles, chocolate chips

add a bow put in a small gift bag with a tag for your Breakfast.

You can also make waffles with this recipe

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What you Need to make Pancake Mix

3 cups Flour: All purpose flour works best for fluffy pancakes

2 tbsp Baking Powder: This gives you fluffiness and puffs the pancakes up.

1/3 cup Sugar: A little bit of sweetness to add in the pancakes.

1 tsp Salt: Always needed for balance!

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How to Make Homemade Pancake Mix

Ever look at the ingredients in those box mixes? No idea what some of those ingredients are and are they good for your family? Right! Now you can know exactly what’s in your pancake mix!

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How to Make Pancakes with Homemade Pancake Mix

Now it’s time to use the mix for fluffy yummy pancakes. It is just two simple instructions to making the best pancakes at home.

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To make Pancakes Mix: In a medium bowl mix together 1 cup of milk 1 egg and 2 Tablespoons of oil. Add in 1 1/2 cup of pancake mix and stir till combined.  Cook: Drop by ¼ cups in a heated buttered skillet on medium heat.

To make waffles:  In a medium bowl mix together 3/4 cup of milk 1 egg and 2 Tablespoons of oil. Add in 1 1/2 cup of pancake mix and stir till combined.

Fill waffle maker slowly until it spreads to fill the waffle pan you use.

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What Can I Add in my Pancake Mix?

There are so many variations and fun ways to eat a pancake. From classic butter and syrup to adding in fruit or chocolate, these pancakes are amazingly delicious. Your family will be raving how good they are!

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Spices: This is the perfect base to add spices. When you add your mix to the wet ingredients add in cinnamon, vanilla, pumpkin spice, or other flavorings.

Mix ins: To your wet mix, add in mashed bananas, nuts, blueberries, chocolate chips, chia seeds, flax meal or protein powder for variations.

Flour: You can use whole wheat flour, unbleached flour or all purpose flour in this pre mix.

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Tips and Storing Homemade Pancake Mix

Double: Feel free to double the mix or even triple it. I like to make lots of pancakes at once and freeze them for even quicker hot breakfasts in the morning.

Wait: When cooking your pancakes wait for those bubbles to form on top to ensure you don’t end up with gooey middles.

Butter: For extra richness, substitute melted butter for the oil. So yummy!

Don’t over mix: It’s important when you mix your wet with dry ingredients, you don’t over mix. It’s ok to have a few little lumps.

Storage: The shelf life of this homemade mix is about the same as any you’d find at the store. This should keep for 6-8 months in a cool dark place. Make sure your jar or container has a tight seal as well.

Old fashioned Banana Cream Pie

Just like Grandma's because she taught me how to make this recipe

For the little extra time to make this you'll never go back to instant pudding and pie fillings again.

#lunch #brunch #dinner #snacks #baking #Ilovetobake #desserts #recipeideas #Ilovetocook #recipeideas #whatsfordinner #Ilovetocook #bakingpies #makingpies #homemadepies #ilovetobake

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Servings:8

What you Need:

1 (9 inch) pie crusts, baked (use Deep Dish prefered)

3 cups whole milk

3/4 cup white sugar

1/3 cup all-purpose flour

1/4 teaspoon salt

3 egg yolks, slightly beaten

2 tablespoons butter

1 teaspoon vanilla

3-4 bananas

How to Make it:

Have baked 9-inch deep dish pie shell ready.

In a large saucepan, scald the milk.

In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.

Over medium heat, stirring constantly, cook until thickened.

Cover and, stirring occasionally, cook for two minutes longer.

In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.

Cook for one minute longer, stirring constantly.

Remove from heat and blend in the butter and vanilla.

Let sit until lukewarm.

When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.

Fresh homemade Whipped Cream:

Make sure to use a steel or glass bowl, no plastic

2 cups COLD heavy whipping cream

1/4 cup+1 tbsp powdered sugar

1 tsp vanilla

Whip cream until almost whipped.  Add in sugar and vanilla and continue whipping until it is whipped cream!  I used a piping bag and 1m tip to pipe mine on, but feel free to just spread it over the top of the pie.  

Refrigerate for at least 2 hours!!!