Slow Cooker Hot Chocolate

Slow Cooker Hot Chocolate
2 c chocolate chips*
6 c milk**
1 1/2 c heavy whipping cream, half & half, or a combination of both
1 t vanilla
1- 14 oz can sweetened condensed milk

1. Combine all ingredients in a slow cooker and cook on low for 2 hours, stirring once or twice.
*Use dark, white, milk, semisweet, or a combination, depending on your taste.
**Use whole milk for a creamier texture.
Makes about 10 servings.

Deep-Fried Doughnuts

Deep-Fried Doughnuts
1/3 c lukewarm water
2 T (or 2 pkgs) yeast
2 T + 1/4 c sugar, separated
1/4 c butter
2 c lukewarm milk
2 t salt
2 eggs, beaten
1 c mashed potatoes
6 cups flour, separated

1. In a small bowl, combine water, yeast, and 2 T sugar; let sit for 10 minutes.
2. In the meantime, melt butter in a medium pan; add milk.
3. Take the pan off of the heat and stir in 1/4 cup sugar, salt, and eggs; transfer to stand mixer.
4. Beat in mashed potatoes and then add the yeast mixture. Add 3 cups of flour, mix until well incorporated, and then add remaining 3 cups of flour. Mix well.
5. Cover the dough and let rise for an hour.
6. Roll out the dough and cut out doughnuts; cover and let rise an additional hour.
7. Heat oil to 375* and fry each doughnut for about 1 1/2 minutes on each side.

Glaze:
2/3 c water
2 T butter
1 t vanilla
pinch of salt
4 c powdered sugar

1. Bring water to boil in a small pot; add butter and stir until dissolved.
2. Take off heat and stir in vanilla, salt, and sugar.
3. Once cooked, immediately place doughnuts in glaze and coat well.
Makes about 40 doughnuts.

Herb-Crusted Chicken in Basil Cream Sauce

Herb-Crusted Chicken in Basil Cream Sauce
1/2 c garlic & herb breadcrumbs
2 t roasted garlic and bell pepper seasoning (McCormick Perfect Pinch)
1 t dried chives
1/4 c milk
3 T butter
2 boneless, skinless chicken breasts, butterflied and pounded thin
3 cloves garlic, minced
1/2 c chicken broth
1/4 can Italian diced tomatoes, drained
1 c half and half (or heavy whipping cream)
1/2 c grated Parmesan cheese
2 T basil
pepper, to taste
pasta, opt

1. Mix breadcrumbs, garlic pepper seasoning, and chives in a shallow bowl; place milk in a separate shallow bowl.
2. In a large skillet, melt butter over medium heat.
3. Dip chicken in milk and then coat with breadcrumb mixture; cook chicken in butter until browned and cooked through (about five minutes on each side). Remove and keep warm.
4. Throw the garlic in that same skillet and sauté for about a minute; add chicken broth and bring to a boil, stirring occasionally to deglaze the pan.
5. Stir in tomatoes and cream; bring back up to a boil and stir for a minute.
6. Reduce heat to low; add Parmesan, basil, and pepper; cook, stirring frequently, until heated through and thickened (about 5-10 minutes).
Serve chicken over pasta, smothered in cream sauce.

Cinnamon Pumpkin Spice Cake

Cinnamon Pumpkin Spice Cake
1 box French vanilla cake mix (or white or yellow)
1 T cinnamon
2 c buttercream frosting
1/2 c pumpkin puree
2 t pumpkin pie spice

1. Prepare cake mix per box instructions and add cinnamon. Bake as instructed and let cool.
2. Combine buttercream frosting, pumpkin, and pumpkin pie spice; spread evenly on cake.

Creamy Pumpkin Pie

Creamy Pumpkin Pie
1- 8 oz block [light] cream cheese, softened
2 c canned pumpkin
1 c sugar
1/4 t salt
3 eggs, separated
1 c milk
1/4 c butter, melted
1 t vanilla
1 t pumpkin pie spice
2 prepared pie crusts

1. Preheat oven to 350*.
2. In a large bowl, beat the cream cheese; beat in pumpkin.
3. Stir in sugar and salt; add one whole egg and two egg yolks, milk, and butter, beat until just combined.
4. Stir in vanilla and pumpkin pie spice; pour in to crust and bake for 50-60 minutes, until center is firm. Cool to room temperature on a wire rack.

Cranberry Relish

Cranberry Relish
1- 12 oz pkg fresh cranberries
1 1/2 c sugar
zest of 2 oranges
3/4 c fresh squeezed orange juice (5-7 medium oranges)
1 T peeled, finely minced or zested fresh ginger

1. Combine all ingredients in a saucepan and cook over medium heat, stirring occasionally, until the berries pop open, about 10-15 minutes. Cool and refrigerate, covered.
Makes about one pint.

Southwestern Layered Beef Casserole

Southwestern Layered Beef Casserole
1 T vegetable oil
3/4 c uncooked rice
1- 10 oz can Rotel
1/2 c chicken broth
1 t salt, divided
1/2 t pepper, divided
1 lb ground beef
1 onion, finely chopped
1 bell pepper, finely chopped
1 T chili powder
2 cloves minced garlic
1 t cumin
1 t coriander
1- 8 oz can tomato sauce
1- 15 oz can pinto beans, drained and rinsed
1 1/2 c shredded Monterrey Jack cheese
1 c frozen corn, thawed
2 green onions, sliced

1. Preheat oven to 350* and grease a 9x13 pan.
2. Heat oil in a medium skillet over medium-high heat; add rice and cook, stirring frequently, until light brown, about 5 minutes.
3. Transfer rice to greased pan; stir in Rotel, broth, 1/2 t salt, and 1/4 t pepper.
4. Place beef, onion, bell pepper, 1/2 t salt, and 1/4 t pepper in the skillet and cook over medium heat until beef is cooked through and vegetables have softened.
5. Stir chili powder, garlic, cumin, and coriander in to the beef mixture and cook until fragrant, about a minute; stir in tomato sauce and cook until slightly thickened.
6. Add beef mixture to pan and spread evenly over rice mixture; layer on beans, cheese, and corn.
7. Cover dish tightly with foil and bake for 60-70 minutes, until liquid is absorbed. Uncover, sprinkle with onions, and let sit for 10 minutes before serving.