Hot Chocolate Mix

I have been thinking about hot chocolate a lot lately. Probably because it has been snowing here for a few days and I’m freezing my buns off. I have always loved hot chocolate. Even the thought of taking sips from a big mug on a cold day makes me grin.

When I was a kid, I remember happily making hot chocolate from the little Swiss Miss packets. But when I was a little older, everything changed one day when my mom said “I found this recipe for a hot chocolate mix in an old cookbook. Let’s give it a try.”

It took a couple of times to get the mixture just how we wanted it, but after that I was hooked. I never wanted anything else. And with only 4 ingredients, it is super simple to make.

To make the mix, stir the dry milk, powdered creamer, powdered sugar, and Nesquik together in a large bowl until combined. That’s it. You’re done. If you want the mix to have a more uniform look, like the ones you get at the store, you can put the mix in a food processor or blender and process it in batches. Return to the bowl and mix together again. Store in an airtight container. I use quart size mason jars. The mix will fill up about 4 of them.

Hot Chocolate Mix from Cooks My Books

To make the hot chocolate, add 3 to 4 tablespoons of the mix to 1 cup of hot water. Stir until the mix has dissolved. Add marshmallows or whipped cream, if desired, and enjoy.

Hot Chocolate Mix from Cooks My Books

Hot Chocolate Mix

Category: Beverage

Ingredients

  • 25.6 ounce package of instant dry milk (about 8 cups)
  • 8 ounce jar of powdered non-dairy creamer
  • 1 1/2 cups powdered sugar
  • 6 cups of Nesquik (instant chocolate drink mix)

Instructions

  1. To make the mix: Mix everything together in a large bowl until combined. Store in an airtight container.
  2. To make the hot chocolate: Add 3 to 4 tablespoons of the mix to 1 cup of hot water. Stir until the mix has dissolved. Add marshmallows or whipped cream if desired.

Notes

Recipe adapted from: Make-A-Mix Cookery

https://cooksmybooks.com/2018/02/25/hot-chocolate-mix/

Quick and Easy Cheeseball

Yesterday, I was watching the Super Bowl with my husband when he said “We need some finger foods. We usually have snacks during the Super Bowl.” I racked my brain for something that would be quick to make. I wanted to make something that we already had all of the ingredients for so I didn’t have to go to the store. It took a minute, but then it came to me. A cheeseball.

I went to the kitchen and grabbed my family cookbook. I could look up the recipe – butter, cream cheese, black olives, and green onions. Seemed simple enough. And then I remembered there was some leftover bacon in the fridge from breakfast. Everything is better with bacon right?

Before you start mixing anything, make sure that your butter and cream cheese are room temperature. To do this, I usually leave the butter out on the counter. For the cream cheese, I put in it the microwave using the  softening function.

Once they are softened, cream together butter and cream cheese in a bowl using a stand mixer or hand mixer.

Quick and Easy Cheeseball by Cooks My Books

Stir in olives, bacon, and green onions with a spatula until well incorporated.

Quick and Easy Cheeseball by Cooks My Books

Scoop the mixture onto a sheet of wax or parchment paper. Roll into one large ball or two small balls. Usually, I will do the one large ball.

Roll the ball(s) in the chopped walnuts until completely covered, if desired. You can skip this step if you just aren’t a fan of nuts, or have an allergy. This is also were having two smaller cheese-balls comes in handy, because you can roll one in the chopped walnuts and leave the other plain. I skipped this step this time because we were out of walnuts.

Place on plate(s) and chill in the refrigerator until set.

Quick and Easy Cheeseball by Cooks My Books

Serve with your favorite crackers. I usually use wheat thins because they are sturdy and won’t crack when I’m trying to scoop up some cheeseball.

Quick and Easy Cheeseball by Cooks My Books

 

 

Quick and Easy Cheeseball

Category: Appetizer

Quick and Easy Cheeseball

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 8 ounce package of cream cheese, softened
  • 1/2 cup sliced black olives
  • 1/2 cup cooked chopped bacon
  • 3 to 4 green onions, chopped
  • chopped walnuts (optional)

Instructions

  1. Mix together butter and cream cheese in a bowl using a stand mixer or hand mixer until incorporated.
  2. Stir in olives, bacon, and green onions with a spatula until evenly mixed.
  3. Scoop the mixture onto a sheet of wax or parchment paper and roll into one or two balls.
  4. Roll the ball(s) in the chopped walnuts until completely covered.
  5. Place on plate(s) and chill in the refrigerator until set.
  6. Serve with your favorite crackers.
https://cooksmybooks.com/2018/02/05/cheeseball/

Parmesan Chicken

A few years back, I was trying to decide what to make for dinner. I was bored with my usual go-to chicken dinners, so I decided to try something new. After poking around on the internet for a bit, I stumbled across this recipe for Parmesan Chicken on Simply Recipes. After looking over the recipe, I decided to make it for two reasons.

  1. I had all the ingredients
  2. Little bites of paremsan chicken baked in butter sounded delicious.

Since then, I’ve made it many times and it has always been a big hit. I’ve even had family members request that I make it for special occasions. But don’t take my word for it, give it a try for yourself.

(This post contains affiliate links)

To get started, melt the butter in a bowl or pie plate. Add the minced garlic and stir together. Then, combine the breadcrumbs, Parmesan cheese, dried parsley, salt, garlic powder, Italian seasoning, and black pepper in a separate bowl or pie plate.

Dip the chicken chunks into the garlic butter to coat. Be sure to reheat the butter if it starts to thicken.

Parmesan Chicken by Cooks My BooksIMG_0058
Pieces in garlic butter

Next, move the pieces to the pie plates with the breadcrumb mixture and coat. When I first started making this, I would use small bowls, but I’ve found it’s easier to use pie plates.

Parmesan Chicken by Cooks My Books
Pieces coated in breadcrumb mixture

When coated with the breadcrumb mixture, place the chicken into a greased 9 by 13 baking dish (or whatever size you have), leaving a little bit of space in between each piece. Depending on the amount of chicken, you might need to use more than one baking dish. When all of the chicken is in the pan, drizzle the remaining garlic butter over the chicken pieces.

Parmesan Chicken by Cooks My Books
Ready to go in the oven

Bake for 10 to 15 minutes or until an instant read thermometer reads 165 degrees Fahrenheit (75 degrees Celsius).

Parmesan Chicken by Cooks My Books

We usually eat this with spaghetti marinara and corn.  Yum!

Parmesan Chicken

Category: Entree

Parmesan Chicken

Ingredients

  • 1 teaspoon minced garlic
  • 8 Tablespoons (1 stick) unsalted butter, melted
  • 1 cup dried bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons dried parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoons Italian seasoning
  • 1/8 teaspoon black pepper
  • 2 pounds of skinless boneless chicken breast, cut into small chunks

Instructions

  1. Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
  2. Stir the minced garlic and the melted butter together in a pie plate.
  3. In a separate pie plate, combine the breadcrumbs, Parmesan cheese, dried parsley, salt, garlic powder, Italian seasoning, and black pepper.
  4. Dip the chicken chunks into the garlic butter to coat. Be sure to reheat the butter if it starts to thicken.
  5. Next move the pieces to the pie plate with the breadcrumb mixture and coat.
  6. When coated with the breadcrumb mixture, place the chicken into a greased 9 by 13 baking dish, leaving a little bit of space in between each piece. When all of the chicken is in the pan, drizzle the remaining garlic butter over the chicken pieces.
  7. Bake the chicken for 10 to 15 minutes or until an instant read thermometer reads 165 degrees Fahrenheit (75 degrees Celsius) or higher.
  8. Serve with spaghetti marinara. Enjoy!
https://cooksmybooks.com/2018/01/28/parmesan-chicken/

Homemade Broccoli Cheese RiceARoni

Have you ever made a boxed version of something and thought to yourself, “I wonder how hard it would be to make this from scratch?” I had that exact thought as I was making a box of RiceARoni a while back. So I decided to do some poking around online to find a recipe.
Guess what? I found a recipe on Pinterest by Life Currents. And guess what else? It was super easy to make. Turns out RiceARoni is a combination of rice and Orzo pasta. Honestly, I think the hardest part for me was finding the Orzo pasta. Mostly because I kept accidentally walking past it in the pasta aisle at the grocery store.
I’ve made this recipe a few times now, and have made some tweaks. There has even been a few occasions where I thought I had broccoli in the fridge but didn’t, or I forgot to put the cheese on, and it was still super good. I usually make a double batch of the recipe to make sure that we have leftovers. 🙂
Before I start cooking, I like to chop up the veggies first. I try to make the onion bits on the smaller side, but usually leave the broccoli a little larger. If you’d like the final product to look like the boxed version, then I would recommend chopping the broccoli into smaller pieces.
To get started, put the oil and onion in the pan over medium heat. Cook until the onions start to get tender. This will take a few minutes. Then add the garlic and cook for a minute longer.
Note: Make sure the pan you choose has a lid, as you will need to cover it later on.
Broccoli Cheese RiceARoni By Cooks My Books
Next, stir in the rice and orzo pasta until they are coated with oil. Let the rice and pasta cook for a few minutes. The pasta will brown and the rice will start to look translucent.
Broccoli Cheese RiceARoni By Cooks My Books
Next, stir the broth into the RiceARoni mixture. I’ve used both chicken broth and vegetable stock when I’ve made this, or a combination of the two. It is delicious either way. Bring to a boil then reduce the heat to low  (it should still boil on low). Cover and cook for 10 to 15 minutes until a majority of the broth has been absorbed.
Broccoli Cheese RiceARoni By Cooks My Books
Stir in the broccoli. Re-cover and cook until all the liquid has been absorbed and the broccoli is tender. (If you accidentally wait too long to put in the broccoli, don’t panic. You can always add a little more broth to help the broccoli cook and it will turn out just fine.)
When the broccoli is tender, remove from heat. Add salt and pepper to taste. Stir in the cheese to melt, or serve as is and let each person add as much cheese as they want. Or both. Enjoy!

Homemade Broccoli Cheese RiceARoni

Homemade Broccoli Cheese RiceARoni

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 teaspoon minced garlic
  • ½ cup jasmine rice
  • ½ cup orzo pasta
  • 2 cups vegetable or chicken broth
  • 2 cup finely chopped broccoli
  • ½ cup shredded sharp cheddar
  • Salt and pepper to taste

Instructions

  1. Place olive oil and onion in a large pan (that has a lid) and warm over medium heat until the onion starts to get tender. Stir in the garlic and cook for about a minute.
  2. Add the rice and orzo to the pan, stirring to coat in the olive oil. Allow to cook for a few minutes until the orzo starts to brown and the rice becomes translucent. Don't let it sit for too long without stirring or it will burn.
  3. Add the chicken broth to the pan and bring to a boil, then reduce heat to low and cook covered for around 10 to 15 minutes, stirring once or twice.
  4. When a majority of the broth has been absorbed, stir in the broccoli and cook covered until tender, about 3 to 4 minutes.
  5. Remove from the heat. Season to taste with salt and pepper. Stir in cheese to melt and/or sprinkle on top. Enjoy!
https://cooksmybooks.com/2018/01/15/homemade-broccoli-cheese-ricearoni/

Easy Crockpot Baked Beans

Have you ever been invited to a barbecue or a potluck and not known what you should take? I have many times. Luckily, many years ago my Mom helped to compile a cookbook of family recipes from her mother’s side of the family, who happen to have the last name of “Cook.” We call it the “Cook”book. There are quite a few recipes in this book that I have made over the years and taken to potlucks or parties including a cheese-ball, pumpkin cookies, and raspberry punch to name a few. But today, I’m going to share the recipe for Crock-pot Baked Beans.

If I was on top of things I would have shared this recipe before the Fourth of July so you could have used it for any barbecues you where invited to. But lately I’ve been spending most days in the garden pulling weeds, so the Fourth snuck up on me. But hopefully you will enjoy this recipe no matter when you decide to try it.

One day I’ll actually remember to take pictures before I start making something and not half way through. I’m still figuring out how to do this whole blog thing. At this point I’d already put all the beans into the crock-pot with the tomato sauce, brown sugar, maple flavoring, and liquid smoke. Then I mixed everything together.

Easy Crockpot Baked Beans from Cooks My Books

Wait, liquid wait? Yes, I did say liquid smoke. If you haven’t heard of it before, its a flavoring that adds a slightly smoky taste to the recipe. It comes in different smoke flavors, but for this recipe I used the hickory (cause honestly I thought that was the only way it came until I looked online). I found it at the grocery store by the BBQ sauce. Or if you can’t find it at a local store, you can get it on Amazon here.

Next, I added the chopped onion and hamburger meat to a frying pan over medium heat. To season the meat, I added salt, black pepper, and garlic powder. You can season the hamburger however you like. If you don’t have an onion on hand you could add onion powder.

As you can see from the picture, the hamburger I used was super fatty. I would definitely recommend draining the fat before you add the hamburger to the crock-pot.

 

Next, I cut the package of turkey bacon into pieces and cooked it in the same frying pan that I used for the hamburger.

When the turkey bacon was done, I drained the fat away (there wasn’t much), and added it to the crock-pot as well. This is what it looked like when everything was all mixed up.

Yummy right? All that’s left to do is turn the crock-pot on low, cover, and let it bubble up for about 4 hours.

This is how it looked when it was ready to eat.

Another thing I need work on is taking a picture when I put it on a plate. Which I forgot to do the day I made it because I was so excited to eat it. Oops. But you can always make it for yourself and see how it looks on your own plate. Enjoy!

Easy Crockpot Baked Beans

Category: Side Dish

Easy Crockpot Baked Beans

Ingredients

  • 1/2 medium onion (about 1 cup)
  • 1 pound ground beef
  • 1 package turkey bacon
  • 2 32 oz cans vegetarian baked beans
  • 1 16 ounce can of kidney beans, drained and rinsed
  • 1 16 ounce can of black beans, drained and rinsed
  • 1 16 ounce can of white beans, drained and rinsed
  • 1 8 ounce can of tomato sauce
  • 2 tablespoons packed brown sugar
  • 1 teaspoon liquid smoke
  • 1/2 teaspoon maple flavoring

Instructions

  1. Add onions and ground beef to a medium skillet. Season to taste and cook until onions are tender and the meat has browned. Drain away the fat and transfer to crock-pot.
  2. Cook the turkey bacon in the same skillet until warm and starting to brown, drain if needed, then transfer to crock-pot.
  3. Stir in the beans, tomato sauce, brown sugar, liquid smoke, and maple flavoring.
  4. Cover and cook on low for about 4 hours. Stir before serving.
https://cooksmybooks.com/2017/07/14/easy-crockpot-baked-beans/