Homemade Cocoa Mix

OK. I hope you're ready for the most valuable recipe I own. This recipe was handed down to me from my mother and now, I am handing it down to you. And I demand that you use it. If you don't... there will be terrible consequences!

When I was a kid, children played outdoors in both summer AND winter. Mothers would bundle their little darlings in snow pants, stocking hats and warm woolen mittens and then shove them out the door calling, "Come back when it gets dark!"

Later, when the Eskimos returned home, Super Mom would fix them a nice hot cup of cocoa and serve it along with buttered toast. And that is the best treat a freezing youngster could have.

This recipe is the very same one that Super Mom uses. I personally guarantee that once you try it, all other hot cocoa will be drastically inadequate.




Homemade Hot Cocoa Mix
From: "Super Mom"
This is the best hot cocoa I've ever had.

Servings:
75

Ingredients:
2.5 lb Nestle Quik Powder
1# Coffee Creamer
1 8qt box dry milk
1C Powdered Sugar
4t Cinnamon
1pkg Mini Marshmallows

Directions:
Mix all ingredients (except mini marshmallows) in a very large bowl or Rubbermaid container.
To serve add 1/3C mix to 1C hot water.
Top with Mini Marshmallows.

Footnote:
Makes a swell gift. Just package the cocoa in a nice tin or jar and include the recipe and the instructions for serving and BAM! you have a lovely gift for anyone who appreciates delicious chocolate flavor. One batch is quite large so you will have plenty for sharing, or not.

black bean salsa dip

er something....I have a pot luck at work tomorrow....here are my dilemmas....
1. I bought brownies to make and they turned out NOT quite as well as I had hoped.....
2. I am poor and cannot afford to go back to the store and buy something else....
So I was left to rummage through the miscellaneous ingredients that riddled my cupboards and refrigerator...I came up with this....
1 pkg liptons spanish rice
2 cans black beans (rinsed)
1 can whole kernel corn
some homemade salsa
1 container sour cream
some sprinkles of mexican cheese( you know the cheapie stuff)
mix....eat....
I hope it turns out ok....I'll let you know!

Vegetable Cheese Soup

Crystal's dad gave me this recipe and so I figured, with colder weather coming soon, it would be a nice one to share with you! There's nothing like a steaming bowl of soup to warm you from the inside out!

Vegetable Cheese Soup
From: "Uncle Norman"

Ingredients:
1 qt chicken broth
1C chopped yellow onion
1C chopped celery
2 & 1/2 C peeled & diced potatoes
1 pkg frozen California Blend vegetables
2 cans cream of chicken soup
1/2 to 1 pkg Velveeta
1t black pepper

Directions:
In a large stockpot, simmer chicken broth, onion, celery and potatoes for 10 minutes.
Add California Blend vegetables and simmer 10 more minutes.
Add 2 cans cream of chicken soup (unprepared) stir until smooth consistency.
Add Velveeta chunks and stir until melted.
Add Pepper.

Footnote:
Probably the best soup ever. But then again, anything with a brick of Velveeta in it is bound to be good!

Spinach and Artichoke Dip

So this is really good and I wanted to share......


1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup KRAFT Grated Parmesan Cheese
3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
1/2 tsp. garlic powder


HEAT oven to 350°F. Mix all ingredients; spoon into 9-inch quiche dish or pie plate.
BAKE 20 min. or until heated through. Serve with TRISCUIT Reduced Fat Crackers and assorted cut-up fresh vegetables.

Keep the creamy, cheesy flavor of this popular dip by preparing with both Parmesan and mozzarella cheeses instead of 2 cups mozzarella cheese, and using 3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise. These simple tweaks will save 50 calories and 5.5 grams of fat per aserving when compared to the traditional recipe! ( I use these ingreedients and it still rocks!)