Mint White Hot Chocolate
Zucchini Pizza Casserole
2 cups milk
2 cups half & half cream
8 oz. white chocolate, chopped
1 tsp. peppermint extract
a few drops of green food coloring
marshmallows (optional)
In a heavy- bottomed pot, heat the milk
and cream over medium heat for 5
minutes. Stir in the
white chocolate,
remove from heat
and set aside for a
few minutes. Add the
peppermint extract
and food coloring and
whisk until smooth. Serve immediately.
Serves 4.
https://www.babble.com/best-recipes/st-patricksday-mint-white-hot-chocolate/
Black Bottom Hot Chocolate
Mugs with Marshmallow
Whipped Cream
1 1/2 cups chilled heavy whipping
cream, divided
1/2 cup plus 1/3 cup marshmallow
cream (fluff), divided
1/3 cup plus 4 heaping tablespoons
hazelnut spread (Nutella), divided
3 1/2 cups whole milk
Chocolate sprinkles or chocolate
shavings for garnish
4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 large eggs
1/2 cup grated Parmesan cheese
2 cups (8 oz.) shredded part-skim
mozzarella cheese, divided
1 cup (4 oz.) shredded cheddar cheese,
divided
1 lb. ground beef
1/2 cup chopped onion
1 can (15 oz.) Italian tomato sauce
1 medium sweet red pepper, chopped
Directions
1. Preheat oven to 400°. Place zucchini
in colander; sprinkle with salt. Let
stand 10 minutes, then squeeze out
moisture.
2. Combine zucchini with eggs,
Parmesan and half of mozzarella and
cheddar cheeses. Press into a greased
13x9-in. or 3-qt. baking dish. Bake 20
minutes.
3. Meanwhile, in a large saucepan, cook
beef and onion over medium heat,
crumbling beef, until meat is no longer
pink; drain. Add tomato sauce; spoon
over zucchini mixture. Sprinkle with
remaining cheeses; add red pepper.
Bake until heated through, about 20
minutes longer.
4. Freeze option: Cool baked
casserole; cover and freeze. To use,
partially thaw in refrigerator overnight.
Remove from refrigerator 30 minutes
before baking. Preheat oven to 350°.
Unwrap casserole; reheat on a lower
oven rack until heated through and a
thermometer inserted in center reads
165°. Yield: 8 servings.
http://www.tasteofhome.com/recipes/zucchini-pizzacasserole
--Beat 1 cup heavy cream and 1/2
cup marshmallow cream in the bowl
of an electric mixer on high speed
with the whip attachment until
medium peaks form. Refrigerate
until needed.
--In a medium heavy bottom
saucepan, whisk together 1/3 cup
hazelnut spread, remaining 1/3 cup
marshmallow cream, 3 1/2 cups milk,
and remaining 1/2 cup heavy cream
over low heat until smooth and hot.
--To serve, place one heaping
tablespoon of hazelnut spread into
the bottom of each of 4 clear glass
mugs. Ladle in the hot chocolate
carefully (do not stir) over spread,
then top with a large dollop of the
whipped cream. Garnish with
sprinkles or chocolate shavings and
serve with extra whipped cream.
http://loriesmississippikitchen.com/2012/12/blackbottom-hot-chocolate-mugs-with-marshmallowwhipped-cream.html
Broiled Bailey's Hot Chocolate
3 cups milk
1/3 cup half and half
1 cup semi-sweet chocolate chips
1/2 cup Bailey's Irish Cream
marshmallows
1. In a small
saucepan,
add milk and
half and half.
Turn on
medium
heat and let
mixture
warm up.
Add
chocolate
chips.
2. Let
chocolate chips melt in milk mixture,
whisking frequently. Once the chocolate
has fully combined, add Bailey's. Stir to
combine and transfer to oven safe mugs.
3. Turn on broiler to low. Place
marshmallows on top of hot chocolate
and place mug under broiler. Keep the
oven door open and watch your
marshmallows, they cook fast! Once your
marshmallows are nice and toasty,
remove from heat (use an oven mitt!)
and enjoy! Makes about 3 servings.
http://amandakbythebay.blogspot.com/2013/10/b
roiled-baileys-hot-chocolate.html
Tasty Taco Soup
Heartwarming Chili
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Quick busy schecule recipe!
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In Winter, days are shortest and
the nights are longest.
Winter ends and Spring begins
with the March equinox. This is
when the day and night are
approximately the same length.
Currently the equinox occurs on
either March 20 or 21st.
No two snowflakes are alike but all
snowflakes have 6 sides.
The record for the most snow
angels at one time was set in
Ontario
Canada in
2004 when
a couple of
schools
joined to
create
15,851
snow angels.
Antarctica set the record for the
worlds coldest temperature at 129(degrees Fahrenheit)
Average snowflakes fall at 3.1mph.
Ice is considered a mineral.
60% of the Earth's fresh water is
stored in the polar ice caps.
The tallest snowman was 113 feet
7 inches tall. Named Angus and
made in Bethel Maine in 1999.
The largest snowflake recorded in
the Guinness World Book of
Records fell in Montana and was
15” wide.
The all-time world record for the
largest snowfall in
a single day was
set in the United
States on
December 4, 1913,
when Georgetown, Colorado
received a staggering 63 inches of
snow – more than five feet.
Winter Blues or Seasonal affective
disorder (also called SAD) is a type
of depression that occurs at the
same time every year.
Chionophobia is the fear of snow.
Hibernation or reduced metabolic
activity is common in Winter.
http://22facts.com/winter/
1-1/2 lb. ground beef
1 envelope taco seasoning
2 cans (15-1/4 oz. each) whole kernel
corn, undrained
2 cans (15 oz. each) Ranch Style beans
(pinto beans in seasoned tomato sauce)
2 cans (14-1/2 oz. each) diced tomatoes,
undrained
Tortilla chips and shredded cheddar
cheese
A touch of baking cocoa gives this chili
a rich flavor without adding sweetness.
1 lb. ground beef
1 large onion, chopped
2 cans (16 oz. each) kidney beans,
rinsed and drained
2 cans (14-1/2 oz. each) diced tomatoes,
undrained
1 can (8 oz.) tomato sauce
1 medium green pepper
3 tbsp. chili powder
1 tbsp. ground cumin
2 garlic cloves, minced
1 tsp. baking cocoa
1 tsp. dried oregano
1 tsp. Worcestershire sauce, optional
Salt and pepper to taste
Directions
1. In a large saucepan, cook beef and
onion over medium heat until the meat
is no longer pink; drain. Add the
remaining ingredients; bring to a boil.
Reduce heat; cover and simmer for 3
hours, stirring occasionally. Yield: 4
servings.
http://www.tasteofhome.com/recipes/heartwarmingchili
Baked Rigatoni with
Ricotta and Sausage
Here is the link if you want to make the pasta sauce
from scratch.
http://www.williams-sonoma.com/recipe/Pasta-withRoasted-Tomato-Sauce.html
2 Tbs. olive oil, plus more for brushing dish
1 lb. Italian sausage, casings removed
3 cups roasted tomato sauce
1 cup coarsely chopped pitted black
Mediterranean olives
2 Tbs. salt, plus more, to taste
Freshly ground pepper, to taste
1 lb. rigatoni
1 3/4 cups ricotta cheese
1/4 cup grated Parmigiano-Reggiano cheese
Directions
1. In a Dutch oven, cook beef over
medium heat until no longer pink; drain.
Stir in the taco seasoning, corn, beans
and tomatoes. Cover and cook for 15
minutes or until heated through, stirring
occasionally.
2. Place tortilla chips in soup bowls;
ladle soup over top. Sprinkle with
cheese. Yield: 8 servings (about 2
quarts).
http://www.tasteofhome.com/recipes/tasty
-taco-soup
Roasted Tomatillo Chicken
Enchilada Casserole
You can use a canned enchilada sauce if
you’re not up for the sauce from scratch.
For the sauce:
15 tomatillos, paper removed
3 jalapeño peppers
4 cloves garlic
½ cup loosely packed cilantro leaves
¼ cup loosely packed green onions
(green parts)
up to 1½ cups chicken or vegetable broth
(SEE NOTES)
½ cup sour cream
2 tablespoons olive oil
For the casserole:
6 8-inch flour tortillas
1 lb. boneless, skinless chicken breasts
1½ cups shredded cheese
Make it a great week,
~Tricia
Spencer’s Fresh Markets
Morro Bay and Santa Maria
Instructions
1. SAUCE: Preheat the oven to 425°.
Place the tomatillos and jalapeño
peppers on a baking sheet. Drizzle
with a bit of olive oil. Wrap the garlic
cloves up in a small piece of foil,
drizzling with a bit of oil as well before
you wrap it up. Place the foil garlic
packet on baking sheet with
tomatillos. Roast for 15 min-stir once,
and roast for another 15 min. Unwrap
foil and transfer the garlic, tomatillos,
and jalapeños to a food processor.
Add the cilantro and green onions.
Pulse until mostly smooth. Transfer to
a bowl and stir in the broth, sour
cream, and oil.
2. CHICKEN: While the sauce is roasting,
bring a large pot of water to boil. Add
the chicken, turn heat off, and cover
tightly. Let rest for 30 min. This will
poach the chicken - it should be
cooked by the time the sauce is done.
When done, shred the chicken and
reserve the water.
3. ASSEMBLE: Dip a tortilla in the hot
water from step two until its very soft.
Lay it on the bottom of a greased 9inch square baking dish. Cut the next
tortilla in half, dip the halves in the
water, and place them in the corners
of the pan. Layer with half of the
chicken, one third of the sauce, and
one third of the cheese. Repeat
layers. End with a final layer of
tortillas, sauce, and cheese.
4. BAKE: Bake uncovered for 15-20 min.
until hot and bubbly - I'd put a pan
underneath to catch sauce drips.
Sprinkle with extra cilantro before
serving. Serves 6.
Notes
Based on some of the comments, I'd
suggest just eyeballing the broth instead of
adding all of it right away. You want the
consistency of the sauce to fall somewhere
between a thick and chunky salsa verde
and an enchilada sauce.
http://pinchofyum.com/roasted-tomatillo-chickenenchilada-casserole
Directions:
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Preheat an oven to 350°F. Lightly oil a deep 2
1/2-quart baking dish. Bring a large pot of water
to a boil over high heat.
In a large fry pan over medium-high heat, warm
the 2 Tbs. olive oil. Add the sausage and sauté,
breaking it up with a spoon, until browned, about
6 minutes. Drain any excess fat from the pan.
Stir in the tomato sauce and olives, and season
with salt and pepper. Set aside.
Meanwhile, add the 2 Tbs. salt and the pasta to
the boiling water. Cook, stirring occasionally to
prevent sticking, until the pasta is not quite al
dente (tender but firm to the bite), about 2
minutes less than the package instructions.
Drain, rinse under cold running water and drain
again.
Return the pasta to the cooking pot. Stir in the
tomato sauce and ricotta. Spread the pasta and
sauce in the prepared dish and sprinkle with the
Parmigiano-Reggiano. Bake until the surface is
golden and bubbly, about 25 minutes. Let cool
for 5 minutes and serve. Serves 4 to 6.
http://www.williams-sonoma.com/recipe/bakedrigatoni-with-ricotta-and-sausage.html