***Stan's Hot Cocoa***

Jenn H.

3/4 cup (6oz) Evaporated Milk
2 1/2 cups Milk
3 Tablespoons Cocoa Powder, *Dutch Process Cocoa Powder
1/2 cup Sugar
1 teaspoon Vanilla Extract
2 Tablespoons Butter

In a cocoa motion (or hot chocolate maker) - add the evaporated milk, then add the milk (2 %  is great, but skim milk also will taste wonderful and have less fat). Add in cocoa, sugar, vanilla and butter.

If using cinnamon creamer - you may want to add 1/2 - 1 tsp cinnamon powder as it is
a weaker creamer. (optional creamers: hazlenut, mint, french vanilla)

(4-6 servings)

*I purchase my dutch cocoa online from Penzeys Spices:
https://www.penzeys.com/

Sweet Potato, Carrot, Apple, and Red Lentil Soup

(Anne B. found on allrecipes)

Olive oil
2 large sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 apple, peeled, cored and chopped
1 onion, chopped
1/2 cup red lentils
1/2 teaspoon minced fresh ginger
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
4 cups vegetable broth
plain yogurt

Add olive oil to pan over medium heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.

Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.

Pour half the soup into a blender, return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.

Fresh Garden Veggie Rice

(Anne B.)



2 1/2 cups uncooked brown rice (1 lb)
enough veggie/chicken broth to cook the rice

Cook that up, fluff it and let it cool.

Add to it:
1 cup chopped green onion
1 cup chopped basil
2 cups tomatoes, chopped
1/2 cups pinenuts, toasted

Mix up the dressing:
1/4 cup red wine vinegar
1 teaspoon honey
2 Tablespoon lemon juice
1 Tablespoon olive oil

Toss dressing on rice and veggies. Let sit until you’re ready to devour. Top with feta cheese, chicken, tofu, etc if desired.

Pumpkin Muffins - healthy

(Anne B.)

Cover ½ c. raisins in hot water and set aside (optional)

Combine in a bowl:
1 ½ cups whole wheat flour
½ cup loosely packed brown sugar
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon baking powder
1 teaspoon cinnamon
scant teaspoon ground ginger
couple of shakes of ground cloves
couple of shakes of ground nutmeg
2 Tablespoons ground flax meal

Add all at once:
1 cup canned pumpkin
1 very ripe banana
½ cup applesauce
2 Tablespoons honey

Stir only until moistened. Drain raisins and add in.

Spoon into greased or papered muffin cups, makes 12 nearly-full muffins.

Bake at 350 for 15-20 minutes.

***Snow-White Buttercream Icing***

Perfect for icing cakes, making flowers, and piping borders.

2/3 cup water
4 Tablespoons Wilton Meringue Powder
12 cups (approx. 3 lbs) sifted confectioner's sugar
1 1/4 cups salted butter
3/4 teaspoon vanilla

Combine water and meringue powder. Whip at high speed until peaks form. Add 4 cups sugar, one at a time, beating at low speed after each addition. Alternatively add butter and remaining sugar. Add vanilla. Beat at a low speed until smooth.

Makes 7 cups.

May be stored for up to 2 weeks in an airtight container in refrigerator.

Blueberry Crumb Bars

(Smitten Kitchen)

These are easiest to cut once chilled, and store even better in the fridge than they do at room temperature–something unusual for cookies! Easy to cut in half for an 8x8 size pan.



1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

1. Preheat the oven to 375 degrees. Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.