Hot Chocolate Mix

11 cups (25 oz.) Dry Milk Powder
8 oz Powdered Non-Dairy Creamer
2 1/2 cups Confectioners Sugar
3 cups Nestle Quick Instant Chocolate Drink Mix
1/4 cup Hershey's Cocoa (a Heaping 1/4 cup!)

Sift ingredients together. Store in airtight container or glass jars for gift giving.

Add 3-4 Tbs to 1 cup of hot water. Stir. Enjoy!

* Clearly, this makes a TON of Hot Chocolate Mix. However, it lasts forever and is sooooooo good!! I have kept it for over a year in an airtight container and it is still good.

* This makes great gifts. You can put it in glass jars with mini marshmallow on the top to make it look festive.

* I do a Hot-Chocolate Bar if I've got a bunch of kids over: Set out the Hot Chocolate with a big bowl of marshmallows, some crushed Oreos and Whipped Cream. For adults, you could offer Kahlua or Peppermint Schnaaps...

Caramel Soaked French Toast

1 1/2 cups brown sugar
3/4 cup butter or margarine
1/4 cup plus 2 Tbs. light corn syrup
10 (1 3/4 inch thick) slices of French Bread
4 large eggs, beaten
2 1/2 cups milk (or Half & Half)
1 Tbs. salt
3 Tbs. Sugar
1 1/2 tsp. Cinnamon
1/4 cup butter or margarine, melted

Lightly grease a 13x9x2 inch baking dish.

Combine 1st three ingredients in a medium saucepan. Cook over medium heat, stirring constantly 5 minutes or until mixture is bubbly. Pour mixture evenly into greased baking dish. Arrange bread slices over the syrup, cutting if necessary, to make fit.

Combine eggs, milk and salt; stir well. Gradually pour mixture over bread slices. Cover and chill overnight.

In the morning, preheat oven to 350. Combine 3 Tbs sugar with cinnamon and stir well. Sprinkle evenly over soaked bread. Drizzle 1/4 cup of melted butter over bread.

Bake, uncovered, at 350 for 40-45 minutes or until golden brown and bubbly. Serve immediately.

10 Servings

*Perfect for Christmas Morning!!!

Quick Quiche

1 10-inch pie crust (pre-made in the refrigerated section)
2 cups grated Swiss Cheese
1 heaping Tbs. flour
4 eggs
2 cups Half & Half
1/4 tsp. (optional)
2 tbs butter

*10 oz frozen chopped spinach
OR
*1 chopped Green Pepper and 1 package of sausage

Preheat oven to 375.
If making the spinach quiche, cook according to package directions.
If making sausage/green pepper, brown the sausage and add pepper to pan as you chop it.

Spread pie crust into 9-inch pie plate. Add cheese to dish and then top with flour. Top with either spinach or sausage mixture.

In a separate bowl, lightly beat eggs together with fork and then mix in Half & Half. Pour egg mixture over cheese and toppings in pie plate.

Add salt, if desired. (I do not add salt to the sausage quiche. I do add to the spinach, as well as some fresh ground pepper.)

Top with sliced butter and cook for 45-60 minutes.

Easily made ahead and can be re-heated.

*You can top the spinach quiche with a sliced tomoato, if desired. Add salt and pepper to the top of the tomato to taste.

*Good for a brunch, or for dinner with a nice salad.

Toasted Almond Party Spread

1 8-oz package cream cheese, softened
6 oz. grated Swiss Cheese
1/4 cup mayonnaise
2 Tbs. chopped green onion
1/8 tsp. ground nutmeg
1/8 tsp. pepper
1/3 cup toasted almond almonds, plus more for garnish

Preheat over to 350 degrees.
Combine all ingredients and mix well. Spread into 9 inch pie plate.
Bake for 15 minutes, stirring after 8 minutes.
Garnish with additional toasted almonds.

Serve with assorted crackers or sliced French Bread, toasted in oven at 400 for about 8 minutes.

Ultimate Party Meatballs

1 14-oz can Ocean Spray Jellied Cranberry Sauce
1 12-oz jar Heinz Chili Sauce
1 2-lb bag frozen, pre-cooked, cocktail-size meatballs

Combine sauces in a large saucepan. Cook over medium-low heat, stirring with whisk until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.

Makes 30 appetizer servings.

*Crock-Pot prep: Follow directions above heating meatballs for 5-10 minutes and then transfer to Crock-Pot. Heat on High for 45 minutes to 1 hour, reducing heat to low.

Mock Tacos

2 lbs Ground Beef
1 Onion, chopped
2 cloves garlic
2 small (6 oz) cans of Tomato Paste
1 big (28 oz) can of Tomato Sauce
4 small cans of water
2 tsp Oregano
2 tsp Accent
2 tsp Ground Cumin
1 1/2 tsp Chili Powder
3 tsp Brown Sugar
1 1/2 tsp Salt
1/2 tsp black pepper
1/2 tsp red/cayenne pepper
1 cup uncooked rice

Brown meat, onion and garlic. Add remaining ingredients and simmer for 5 minutes. Transfer mixture to crock pot and cook on low for approximately 3 hours.

Serve over Doritos with the following suggested toppings:
Lettuce
Tomato
Onion
Olives
Sour Cream
Salsa
Guacamole

Dad's Flank Steak Marinade

1 cup Soy Sauce
1/2 cup Pineapple Juice
1/2 cup Brown Sugar
1/2 cup White Vinegar
2 te Salt*
1/2 te Garlic Powder

Bring above ingredients to a boil. Marinate at least 4 hours in refrigerator.
* I often omit the salt or cut it in half - the soy sauce and vinegar provide enough salt.

Notes:
The recipe is easily doubled.
Often I will make extra and throw it in a gallon freezer bag with a flank steak and freeze for a later date. Just bring the steak out of the freezer and let it thaw all day before throwing it on the grill.