Tuesday, October 31, 2017

Mocha Diablo

This is great for a cold Michigan morning or after taking the wee ones trick or treating.

Enjoy!

4 envelopes hot chocolate mix
4 - 6 c. hot coffee
Pinch each: cayenne pepper, cinnamon (optional) 
1/8 - 1/4 tsp. vanilla extract (optional)


In the bottom of 4 clean coffee mugs, put hot chocolate mix, cayenne pepper, cinnamon, some of vanilla.

Pour coffee over hot chocolate mixture and stir.

Serves 4.

Saturday, October 21, 2017

College Potatoes

There's nothing more comforting than moms' mashed potatoes.

You don't have to be a college student away from home for the first time to enjoy this recipe.

3 medium potatoes (rinsed and quartered)
1/4 - 1/2 c. reduced fat milk (adjust amount needed)
2-3 T butter  to taste
1/8 tsp salt (optional)
1/4 tsp pepper
4 c. water (enough to cover water)
2 cloves garlic (crushed and chopped)

Rinse potatoes and cut into quarters.  Place potatoes in microwave safe bowl with water and boil for 12 - 15 minutes or until done. 

Remove bowl with potatoes from microwave.

Put milk and garlic into microwave safe cup and microwave for 1 - 2 minutes.

Drain water from potatoes in colander.

 Transfer potatoes back to bowl. Mash with potato masher.
 While mashing add butter, salt, pepper, milk. 

You can adjust amount of the milk to desired consistency.

Serves 4. 

Friday, October 13, 2017

Recipe To Help Survivors Of The California Wildfires


Prayers, thoughts, peace for all affected by the Northern California 
wildfires.

On the left side of the website are links under Recipe To Pay It Forward. These are some organizations that are helping with disaster relief. 

Whatever you can do to help will be greatly appreciated. 

Thank you for caring.

Friday, October 6, 2017

Ravioli Florentine

This is great as an appetizer for game day, a weeknight dinner or anytime.

1 package wonton wrappers.
1 -2 cloves fresh garlic chopped, crushed
1/8 - 1/4 tsp each: salt, pepper, lemon juice
lemon zest
Pinch red pepper flakes 
Nonstick cooking spray
1/8 - 1/4 c. + 2 T  oil (adjust amount needed)
1 - 2 c. fresh baby spinach 
2 c. ricotta cheese
1 tsp each: oregano, basil
2 eggs


Break one egg into a bowl, beat slightly.

Rinse and pat dry spinach. Snip ends from spinach leaves.

Peel, rinse, crush, chop garlic.

Heat a saute pan over medium high heat. Lower pan to medium, add oil. Add spinach and half of black pepper, salt and garlic. Saute for 5 min. Transfer to a small bowl, set aside. 

Zest and juice lemon. 

Put ricotta cheese in a mixing bowl. Crack remaining egg into a bowl, mix slightly.
Ad spinach, oregano, salt, pepper, basil, garlic, pepper flakes, lemon juice and zest. Mix well. 
Place some wontons on a cookie sheet.

Brush some of the egg into one side of the wontons. Spoon some of the ricotta cheese in the middle of half of the wontons.

Put the egg wash side down of the remaining wontons over the ones with spinach mixture.

Use a clean wet fork to crimp the edges of the ravioli. Repeat process with remaining wontons.

Preheat a saute pan to medium high heat. Lower pan to medium. Add oil, put some of the ravioli into the skillet.

Cook on 1 side for 3 - 5 min., until golden brown. Flip ravioli over and cook on other side for 3 - 5 min. more or until done.

Serves 4.

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