It seems Hot Cocoa season is upon us. *Sigh*

I no longer buy Hot Cocoa mixes at the store. Too many ingredients in them that I can't even pronounce, let alone know what effect they have on a body.

Plus it's so easy to make, it makes a little or a lot, you decide.

3 easy ingredients and it makes kids as well as adult with the kid still inside us happy, and oh so warm..........

HOMEMADE HOT COCOA MIX


Hot Cocoa Mix
1 box Carnation: Instant Nonfat Dry Milk, 25.6 oz
3-3 1/2 cups powdered sugar, depends on your sweet tooth
2 cups good quality cocoa, I used 1/2 Penzeys Dutch Cocoa and 1/2 Nestle’s

In a large bucket or bowl, mix all the ingredients together using a whisk. Store in lidded container for up to 6 months. To make Hot Cocoa, mix 3 T. Hot Cocoa Mix with 1 cup (8 ounces) hot milk (I prefer milk) or water. Stir. Add marshmallows, cinnamon and cayenne pepper, or a peppermint stick. Top with whipped cream too. Go crazy! Makes about 60 servings.
Note- You may want to make a cup of this cocoa to taste then you can adjust sweetness or add more cocoa to your liking.

Today after doing a quick pickle of beets I started processing about 5 -6 lbs of tomatoes. I decided to make a basic marinara. This can then be either canned and processed or cooled and then placed into freezer bags and frozen. 
I take the quick route and bag and freeze. I love having a freezer full of my own fresh made marinara to use in stews, casseroles, soups, on pizza or what ever you would use a jarred sauce for. 

BASIC TOMATO SAUCE-for when your garden explodes!!!

•  1 large onion-diced
• 6-8 cloves of garlic-pressed or minced
• 2-3 tbsp Olive oil
• 5-6 lbs of ripe tomatoes, cored, quartered and pulsed to mince in a food processor in batches. 
• 1 cup of red wine (opt., I forgot to picture it too, I used a Shiraz)
• 1 tbsp each of dry Basil and Oregano. 

Heat a very large steel or cast iron pot over medium heat, add olive oil  and onions, saute for 5 minutes. Add garlic and stir for 1-2 minutes. De-glaze with wine if using, otherwise start adding in the processed tomatoes.
Bring to a busy simmer, and cover slightly and simmer for 2-3 hours, stirring occasionally.
Taste and add salt, about 2-4 tsp. Should be fairly sweet if your tomatoes are ripe, I found I had to add a tbsp of red wine vinegar. Add herbs and simmer 1-2 hrs more.
Use at this point, or allow to cool and freeze or ladle hot into hot jars and process according to your canners directions.

Today, I decided to prepare some of the bounty from our garden. We had a hard frost 2 weeks ago and DH picked everything he could just prior to that. So, I had about 1.5 lbs of beets and 3 grocery store bags filled with green tomatoes. 

First in order was doing a quick pickle on the beets.  I washed and trimmed them and put them in foil, drizzled with olive oil and roasted them at 350F for 35 mins. I let them cool and using a paper towel wiped all their skins off and them put them in a resealable bag in order to pickle them. 

 

Easy Pickled Beets  

• 1cup Apple Cider Vinegar
• 2 cups water
• 1 tbsp Kosher Salt 
• 1 tsp honey or sugar
• peppercorns
• 2-3 cups of cooked beets

Put all ingredients except beets into a  sauce pan and bring to a boil and then simmer for 3-5 minutes. Remove and allow to cool slightly.
Meanwhile slice or chop the beets into desired size and place into a clean, sterile quart jar.
Pour hot liquid over to cover by 1/2". Allow to cool, and then refrigerate for 24 hrs.
Enjoy, will keep refrigerated for 2-3 months. 

Yay, my slow cooker is definintely going to get a workout this year. 

The pork chops I cooked last night (Ranch House Slow Cooker Pork Chops), were absolutely delicious-the whole famdamily gobbled them up. of course the Pamesan Mashed Potatoes were killer as well. 

Tonight, the entree du jour is Slow Cooker Beef Tips with a Burgundy Mushroom Sauce. 

Soooooo goooooood!!! Who doesn't like winey, beefy, saucey goodness??

I would be tempted to serve them over mashed potatoes again, the youngest offspring would love that, but because I really should watch that my rear doesn't get any larger, I will serve them over hot egg noodles coated in a buttered parsley sauce. Yeah, I know, not really saving on the calories there either....heehee!

Slow Cooker Beef Tips with Burgundy Mushroom Sauce

2-3 lbs. beef sirloin tips, cut in to 1" pieces
8oz Cremini mushrooms, sliced (or any of your favorite varieties)
2 cans cream of mushroom soup
1/2 cup dry red wine
1 envelope Onion Soup mix
1/8 tsp pepper

Stir together beef tips and remaining ingredients in a lightly greased 5qt crock pot. Cover and cook on low for 6 hours, or until done, stirring occasionally. Serve over cooked egg noodles that have been coated with butter and minced parsley. 

Adapted from:LovefromTexas

Slow Cooker Ranch House Pork Chops with Parmesan Mashed Potatoes

Well....it's here. Yesterday was the last day of 70+ weather. Today it's forecasted high's in the 50's. 

Hello Fall!!!

Breaking out the slow cooker and am making one of my family's favs....

Ranch House Pork Chops with Parmesan Mashed Potatoes

1. 6 pork chops, 1/2 inch thick
2. 1 packet dry Ranch Dressing Seasoning
3. 10 oz can Cream of Chicken Soup
4. 4 lbs peeled, cubed potatoes
5. 5 Tablespoons real butter
6. 1 cup fresh grated Parmesan cheese
7. 1- 1 1/2 Cups warm skim milk (any milk will do, I used skim)
8. 1 Tablespoon salt, or to taste
9. 1 teaspoon fresh cracked black pepper, or to taste 

Directions:

• Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
• Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. 
• Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
• Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.

Adapted From:The Real Mom Kitchen

Today, another Indian summer day is expected and while I am fighting the little black bugs that come out when the farmers are harvesting, I am determined to get my "grill on". 

While I may recruit my DH to do the actual grilling, I am looking forward to making a delicious and refreshing grilled Rosemay, Lemon and Dijon Chicken. 

It is simple, uses ingredients that we always have on hand, and grills quick!

Served with a simply dressed salad-I use lemon and olive oil dressed arugula, and a grilled or steamed vegetable side. Yummy!!!

Grilled Lemon and Rosemary Chicken

Ingredients

• 1/4 cup freshly squeezed lemon juice (about 2 lemons)
• 1/4 cup olive oil, plus more for grill grates and drizzling
• 1 tablespoon Dijon mustard
• 1 tablespoon finely chopped fresh rosemary
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper
• 1 3/4 pounds chicken cutlets (8 thin cutlets)
• 1 lemon, sliced in half, optional 

Whisk together the lemon juice, olive oil, mustard, rosemary, garlic and a big pinch of salt and pepper in a measuring cup. Add chicken to a gallon-size zip top bag or casserole dish and pour the marinade over the chicken. Turn to coat and let the chicken marinate at room temperature for 30 minutes (or 1-4 hours in the refrigerator).

Heat a grill to medium-high. Brush the grill grates with olive oil using a clean tea towel or paper towel.

Remove the chicken from the marinade and discard the marinade. Place the chicken on the grill and cook until golden and slightly charred, about 3 minutes per side. Place the lemon halves cut-side down on the grill grate and grill until charred, about 4 minutes. 

Serve on a bed of simply dressed greens, with grilled or steamed vegetables. 

Adapted from: Jaime Deen on Foodnetwork.com