Homemade Hot Chocolate

Prep Time: 10 minutes
Serves: 8

1/2 to 1 cup sugar
1/2 to 1 cup cocoa powder
8 cups milk (1 1/2 cup non-instant dry milk and 8 cups water)
1/2 cup heavy cream, optional
1 teaspoon vanilla

Mix dry ingredients in 3-quart (or larger) saucepan.  Whisk in milk (or water if using dry milk) and heat over medium heat, stirring often.  Remove from heat when steamy and add heavy cream and vanilla.

Adjust sugar and cocoa powder amounts to your liking, keeping sugar and cocoa powder measurements equal.

Variations:
*Italian: put a few small chunks of sharp provolone cheese in each mug with the hot chocolate (Michael's mom made it this way)
*Extra chocolatey: add a small handful of chocolate chips to your mug of hot chocolate and stir until melted
*Mint: substitute mint extract for vanilla
*Raspberry: add a couple tablespoons raspberry syrup to each mug

Chocolate Muffins

Prep Time: 30 minutes

Another recipe from my wonderful mother-in-law...

1 1/2 c all-purpose flour
1/2 c cocoa powder
3/4 to 1 c sugar
2 1/4 tsp baking powder
1/2 tsp salt
1 egg
1 c milk
1/2 c oil
1 tsp vanilla
1/2 to 3/4 c chocolate chips
1/2 c finely chopped nuts, optional

Mix wet and dry ingredients separately, then mix together just until blended.  Fill greased muffin tins 2/3 to 3/4 full and bake at 400F for 15 to 20 minutes.

Grandma's Hot Cereal

Prep Time: 20-30 minutes
Serves: 1-2

My mother-in-law has made hot cereal this way for many, many years.  It reminds me of rice pudding because it is so rich and creamy.  She made oatmeal like this when we went to Puerto Rico to visit.  When she came to visit us a month ago, the kids requested it, so she showed Jonathon how to make it using cornmeal and they wrote down the recipe.

1 cup milk (or 1 cup water plus 2 Tbsp + 2 tsp dry milk)
1 cup water
1 Tbsp butter
1 Tbsp sugar
1/8 tsp salt
1/8 tsp cinnamon
1/3 cup cornmeal or 1/3 cup cream of wheat or 1 cup oatmeal
1/2 tsp vanilla

Combine milk, water, butter, sugar, salt, and cinnamon in a saucepan over medium-high heat.  While stirring constantly, slowly sprinkle in cereal.  Continue stirring constantly until mixture starts to get thick and bubbly.  Lower heat, stirring occasionally, until cooked to desired doneness.  Remove from heat and stir in vanilla.

I love cornmeal made this way.

Notes:
I tried it without butter and I didn't like it as well.

10/5/2011 - For my family, I quadrupled the recipe and next time will try to speed up the recipe and cut the cholesterol by adding more cornmeal and less butter (one to two servings are in parentheses):
8 c water (2 c)
2/3 c dry milk (2 Tbsp + 2 tsp)
2 Tbsp butter (1/2 Tbsp)
1/4 c sugar (1 Tbsp)
1/2 tsp salt (1/8 tsp)
1/2 tsp cinnamon (1/8 tsp)
2 c cornmeal (1/2 c)
2 tsp vanilla (1/2 tsp)

Holiday Pancake Mix

Prep Time: 10 to 30 minutes

Makes: About 11 cups mix

8 cups white or whole wheat flour (I use ground soft white wheat)

3/4 cup shortening powder

3/4 cup dehydrated fat-free milk (if using instant, double the amount)

3/4 cup white or brown sugar

2/3 cup dehydrated whole eggs or dehydrated scrambled egg mix

1/3 cup baking powder

2 1/2 tsp salt

1. Mix the ingredients well and place in storable container (I use the back of a spoon to get rid of the lumps from the eggs or you can try sifting them). We recommend an empty #10 can (with lid) or a 120 oz. Snapware. (I use an 11-cup square Modular Mates from Tupperware.) Label and use within six months.

2. To prepare, add equal amounts of water to dry ingredients or to your preference (I make it a little thinner than I want since it thickens after standing a few minutes).

For a little variety, add to the batter: fresh, frozen, or freeze-dried blueberries or raspberries, sliced fresh or freeze-dried bananas, chopped apples and a dash of cinnamon, etc...

For topping ideas: try this or this.

I have been looking for a pancake/waffle mix that is comparable to the Krusteaz Buttermilk Pancake and Waffle Mix. Or even a pancake recipe that is just as light and fluffy. Usually you have to separate the eggs and beat the egg whites until stiff. Too much work for me when I can buy Krusteaz. However, I have wanted the benefits of whole wheat in Krusteaz and so haven't been buying it. I found this recipe on the Emergency Essentials website and love it. It is just as light and fluffy as Krusteaz, but I can grind my own wheat and it's way cheaper! I made a few modifications or clarifications to the directions, but for the original, click here.

Strawberry-Banana Smoothie

Prep Time: 5 minutes

Serves: 2

1 1/2 cups milk

1 Tbsp. sugar

1/2 tsp. vanilla

6 to 8 whole frozen strawberries

1 fresh or frozen banana

Put ingredients in blender. Puree until smooth.

You can use any kind of frozen fruit. I also like 6 to 8 strawberries with 1/2 cup berry blend (blackberries, raspberries, and blueberries). All measurements are approximate.

When Michael makes this, he omits the sugar and vanilla and uses 2 packets of Splenda and 2 scoops of vanilla-flavored protein powder.

Tip: I like to use mostly frozen fruit and cut back on the ice. It makes for a richer, fruitier smoothie. When bananas are getting the brown speckles, I peel them, put them in a freezer bag, and freeze them, removing as much air as possible. Then they are ready to be used in smoothies or banana bread. Use in 3 months or less.

Honey Granola Crunch

Prep Time: 45 minutes

Makes: 6 cups or 12 servings

This is a recipe from The Pampered Chef (R) "Kids in the Kitchen" recipe book (no longer in print). This is almost word for word from the book:

1 cup nuts

4 cups quick or old-fashioned oats

1/4 cup packed brown sugar

1 1/2 tsp. ground cinnamon

1/4 tsp. salt

1/3 cup stick butter or margarine

1/4 cup honey

1. Preheat oven to 375°F. On Cutting Board, coarsely chop nuts, about 1/4 cup at a time, using Food Chopper.

2. In Rectangular Baker, mix nuts, oats, brown sugar, cinnamon, and salt using Mix 'N Scraper(R).

3. Place butter in Small Micro-Cooker(R). Microwave on HIGH 1 minute or until melted. Stir in honey.

4. Pour butter mixture over oat mixture and stir with scraper until oat mixture is evenly coated.

5. Adult help: Bake 25-30 minutes or until golden brown, stirring every 10 minutes so mixture browns evenly. Using Oven Mitts, remove Baker to Nonstick Cooling Rack. Stir.

6. Cool completely. Store in a tightly covered container.

Cook's Tips:

If you like, add 1 cup of your favorite dried fruit such as raisins, cranberries, blueberries, coconut or chopped dates to the oat mixture after removing from the oven

For a speedy snack, sprinkle Honey Granola Crunch over yogurt or cut-up fresh fruits or just enjoy a handful!

Crunched for time but hungry for dessert? Sprinkle Honey Granola Crunch over your favorite warmed fruit pie filling and top with whipped topping or ice cream.

For an extra special dessert, use Honey Granola Crunch in our Striped Pudding Parfaits.

Mango Smoothie

Prep Time: 5 minutes
Serves: 2

1 fresh, ripe mango
1 cup milk
1 cup plain or vanilla yogurt
1 Tbsp sugar (if using plain yogurt)
1 tsp vanilla (if using plain yogurt)
1 cup crushed ice

Slice down along the mango seed and cut diagonal slices through the flesh, but not the peel (it should look like diamond-shaped cuts). Scoop out mango flesh and add with remaining ingredients to a blender jar. Puree on high until smooth and serve immediately.

Tropical Variation: Add 1 banana and 1/2 cup fresh or frozen pineapple

Tip: I like to use mostly frozen fruit and cut back on the ice. It makes for a richer, fruitier smoothie. When bananas are getting the brown speckles, I peel them, put them in a freezer bag, and freeze them, removing as much air as possible. Then they are ready to be used in smoothies or banana bread. Use in 3 months or less.

Cantaloupe Soup

Prep Time: 5 minutes
Serves: 2

1/2 fresh, ripe cantaloupe
1 cup plain or vanilla yogurt
1 Tbsp honey
1 tsp lemon juice

Scoop seeds out of cantaloupe and discard. Then scoop out cantaloupe flesh and add with other ingredients to blender jar. Puree on high until smooth. Serve immediately in a soup bowl with a small dollop of yogurt in the middle or drink it from a cup.

Smoothie variation: Add 1 cup milk and 1 cup crushed ice. You can also substitute 2 cups peaches for the cantaloupe.

Chocolate, Banana, and PB Smoothie

Prep Time: 5 minutes
Serves: 2

2 cups milk
2 envelopes chocolate Carnation® Breakfast Essentials
1 banana, quartered
1/3 cup peanut butter
1 cup crushed or cubed ice

Put all ingredients in a blender in order listed. Puree until smooth.

Variations: Add only two of the chocolate, banana, or peanut butter ingredients.

Substitute 2 packages of hot chocolate mix or 1/2 to 3/4 cup chocolate syrup or Nestle® Quik for the Carnation® Breakfast Essentials.

Tip: I like to use mostly frozen fruit and cut back on the ice. It makes for a richer, fruitier smoothie. When bananas are getting the brown speckles, I peel them, put them in a freezer bag, and freeze them, removing as much air as possible. Then they are ready to be used in smoothies or banana bread. Use in 3 months or less.

Fruity Pancake Topping

Prep Time: 5 minutes
Makes: About 2 cups (enough for 8 pancakes)

3 cups fresh or frozen blueberries
2 to 4 Tbsp sugar (to taste)

1 to 2 Tbsp cornstarch, optional
Whipped cream

Put blueberries, sugar, and cornstarch in a microwave-safe bowl; mix well. Microwave on high for 2 to 3 minutes or until bubbling; stirring after each minute. Serve hot over warm pancakes or waffles. Top with whipped cream.

Variation: Substitute strawberries, raspberries, blackberries, or mixed berries for the blueberries.

My sister made something like this when Christian was at her house and now he requests it every time I make pancakes. I've tried to take a picture, but by the time I remember, it's almost all gone!

Yummy, Healthy Waffles

Prep Time: 20 minutes
Makes: 12, 4-inch waffles


1 1/2 cups Krusteaz Pancake and Waffle Mix
1/2 cup soft white whole wheat flour*
1 1/2 cups cold water
2 Tbsp oil

Blend ingredients together; batter will be slightly lumpy (do not overmix). Cook waffles according to waffle iron instructions. Serve immediately.

Topping Ideas:
Sliced bananas and nuts (almonds, pecans, or walnuts - roasted or not, chopped or whole)
Sliced strawberries and whipped cream
Whole raspberries or blackberries
Cinnamon applesauce
Apple butter
Ice cream
Berry Compote
Jam or preserves
Fresh peaches

Peanut butter and honey

The possibilities are endless!

*Regular whole wheat flour is fine, too, but the soft white isn't as "crunchy". If you don't have whole wheat flour, just use more pancake mix. The wheat flour is just to make it healthier.

German Pancakes

Prep Time: 25 minutes
Serves: 4

We've been making this in my family since I was young. I have seen a few different versions, but this is how I make it:

1/4 cup butter
1 cup milk
1 cup all-purpose flour*
4 eggs
1/4 tsp salt
1/4 tsp cinnamon
1 Tbsp sugar
1/2 tsp vanilla

Preheat oven to 375F. Put butter in 13x9 pan and put in oven. Meanwhile, mix the rest of the ingredients in a blender. When butter is melted, add batter to pan and immediately return to oven. Cook 15 to 20 minutes, until edges are puffy and golden. Remove from oven and serve immediately.

Serve topped with:
Pancake syrup
Powdered sugar
Fresh berries

*I like to use 1/2 cup all-purpose flour and 1/2 cup soft white whole wheat flour to make it a bit more "healthy".


The way we used to make it is:

1/2 cup butter
1 cup milk
1 cup all-purpose flour
6 eggs

Follow the above instructions.

Go ahead and experiment!