I  made this slow cooker recipe for my son's 4th grade class.   I set up a Hot Chocolate Bar which was really fun: different flavors of marshmallows, whip cream, choc shavings, chopped candy canes, and candy canes to stir with! :)  I made this recipe X 4 to serve the 28 kids in his class, and it fit in my large crockpot.

Triple Hot Chocolate Slow Cooker recipe

1/3 cup granulated sugar
1/4 cup unsweetened Dagoba cocoa powder
1/4 teaspoon salt
3 cups milk, divided
3/4 teaspoon vanilla extract
1 cup heavy cream
1 (1 ounce) square bittersweet Ghiradelli
1 (1 ounce) square Ghiradelli white chocolate
3/4 cup whipped cream
6 teaspoons mini chocolate chips or shaved bittersweet chocolate

Combine sugar, cocoa, salt and 1/2 cup milk in medium bowl. Beat until smooth. Pour into crock pot. Add remaining milk and vanilla extract. Cover and cook on LOW for 2 hours.

Add cream. Cover and cook on LOW for 10 minutes.

Stir in bittersweet and white chocolates. Pour hot chocolate into 6 coffee cups. Top each with 2 tablespoons whipped cream and 1 teaspoon chocolate chips.  (or like I said above, set out all kinds of toppings, and flavors of marshmallows, and you have a guaranteed party :)

Makes 6 servings.

Minted Potato and Chickpea Curry (Slow Cooker Recipe)

from "The Gourmet Vegetarian Slow Cooker" by Lynn Alley.  Serves 4. Easily doubled for leftovers or larger group.

I'm making this tonight, but not using the dried chickpeas, just canned, so it will be faster.  I'm also going to serve it with brown rice, and some steamed veggies. Vegan.

ingredients
2 cups dried chickpeas
6 cups water
2 teaspoons pure chili powder
1 teaspoon turmeric
1 russet potato, peeled and diced
2 tomatoes, coarsely chopped
1/2 cup unsweetened coconut milk or coconut cream
1 to 2 teaspoons palm sugar or brown sugar
Salt to taste
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro leaves
1 jalapeno chili, seeds and veins removed, finely chopped

directions
Thoroughly rinse the chickpeas and place them in the slow cooker insert along with the water.  Cover and cook on low for 6 to 8 hours, or until the chickpeas are just tender.  (You may skip this step and substitute canned chickpeas if desired).

Remove the cover and gently stir in the chili powder, turmeric, potato, tomatoes, coconut milk and sugar.  Add salt to taste, replace the cover, and continue cooking afor about 1 hour longer, or until the potatoes are tender. 

Spoon into bowls and top each serving with 1 tablesppon mont and cilantro, and a pinch of chopped jalapenos.

Peppermint Meringues

I was in Hawaii when all the food blogs had cookie week, so I've been having my own the past few days!  I started out with a simple, but so delicious recipe from my Auntie. 

These are so easy to make with kids!  And they stand out in a cookie exchange.  A lot of people are intimidated by making meringue, but don't be.  Have your kids smash the peppermint candy canes in a bag, and they can even do the work of holding the mixer for you.  Let them practice cracking eggs, and sprinkling the candy bits on top.  SO easy, and SOOO yummy!


Makes 3 dozen.  Allow total time of 3 hours until ready to eat, but prep time is only about 20 minutes.

ingredients
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
2 peppermint candy canes, crushed

directions

In a bowl, beat egg whites until foamy. Sprinkle with salt and cream of tartar; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 7 minutes. Drop by teaspoonfuls onto ungreased foil or paper-lined baking sheets; sprinkle with the crushed candy. Bake at 225° for 1-1/2 hours. Turn off heat; leave cookies in the oven with the door ajar for at least 1 hour or until cool. Store in an airtight container. Yield: 3 dozen.

Disney On Ice Denver 2010

We had the amazing opportunity to attend Disney on Ice at the Pepsi Center on Thursday night.  We had the best seats in the 8th row center!  (I was hoping to write about this on Friday but have not been feeling well.)  We have still been talking about that night though, as we such such a wonderful time!

We got to come early and meet Mickey and Minnie, and the kids got their pictures taken with them (to follow, hubby took the camera out of the country on a trip!)  They were so cute and wide eyed!  The characters were so friendly, and super cute!

It started out with the characters trying to figure out whose birthday it was, and a number where they all played keep away with the Mad Hatter's Hat.  Then there was a Fantastia number that was AMAZING with brooms dancing on ice, on screen, and coming down from the ceiling.  My daughters favorite was definitely the princesses!  They did a "How do you know?" (you're in love) number where they introduced each princess and they danced with their princes.  Mickey and Minnie throughout all of it were lost to each other and hopping all over the world trying to find each other again, so there were dances from all over the world.  There were also dances for many holidays. 

Probably my least favorite was the Halloween one, as we aren't into scary stuff, and I wasn't prepared for it.  Otherwise, my favorite was definitely the amazing finale!  All the characters were on the ice, and there were fireworks, and huge ribbons and fabric coming down from the ceiling.  The kids loved the finale too!

The take home souveniours were expensive which was expected.  Expect to spend at least $15 per kid for something decent to take home.   Be prepared for people walking the isles trying to sell you stuff too!

I am so thankful to Feld Entertainment for the opportunity to attend, and for the tickets to give away! 

Disney On Ice Winner Announced!

Hello lovely readers!

Thank you so much to everyone that entered my Disney On Ice giveaway!

Today I get to announce the winner! Congrats to Miss Amy G!!!! You will receive a family 4-pack of tickets for the Thursday, December 9th, 2010 show at 7:00pm at the Pepsi Center in Denver ,CO.

You can still buy tickets, and check out my previous post for a special coupon code I have to offer my readers. I hope to see you there!

Layered Bean Dip

I made this for a Book Club recently, and everyone asked for the recipe.  It's something I got out of an old Cooking Light magazine.  It is SO good you'll be shocked it's light!  You can make this 24 hours before and leave it in the fridge until you are ready to bake it, so it makes for an easy addition to a menu when you are entertaining.

Layered Bean Dip


Serve with pita chips or baked tortilla chip. I double this for a large crowd and serve it in a 9X13 pan. This is a light version of a regular bean dip.

Yield: about 2 1/2 cups dip (serving size: 1/4 cup)

ingredients

1 (16-ounce) can fat-free refried beans

1 (15-ounce) can black beans, rinsed and drained

1/2 cup reduced-fat sour cream

1 cup bottled salsa

1 cup (4 ounces) pre-shredded reduced-fat Mexican blend or cheddar cheese

Chopped cilantro (optional)

preparation

Preheat oven to 375°.

Combine beans; spread in an 8-inch square baking dish. Spread sour cream over beans; top with salsa and cheese. Cover; bake at 375° for 20 minutes. Uncover; bake 10 minutes or until bubbly. Garnish with cilantro, if desired.

Note: To make pita chips, cut 5 (6-inch) onion-flavored or regular pitas into 8 wedges each. Arrange on a baking sheet coated with cooking spray. Lightly coat tops of wedges with cooking spray, sprinkle with 1/2 teaspoon garlic powder and 1/4 teaspoon salt. Bake at 375º for 8 minutes or until lightly browned.

Peanut Butter and Jelly Cookies - oh yeah!

We made the BEST cookies this week!  I do not say that likely.  I am not a huge cookie person.  And by that I mean I'm picky.  A cookie pretty much has to knock my socks off to make me eat the extra calories.  I'd take a cupcake over a cookie most any day.  This one however knocked my socks and my stocking hat off.  :D  These cookies are so great because whether you are 4 years old or 80 they have that kind of comfort food yummy-ness to them, without wrecking your diet.  Even better, they are sugar free, and gluten free folks. 

So what are you waiting for? 

Peanut Butter and Jelly Cookies

Prep Time: 15 minutes
Cook Time: 14 minutes
(Gluten and sugar free!)


¾ cup sugar substitute (I used Splenda)

1 large egg

1 teaspoon vanilla extract

1 cup creamy Trans fat-free peanut butter (it says creamy, I prefer chunky)

1 teaspoon baking soda

¼ cup sugar-free jam, any flavor (I used Blackberry)



Heat the oven to 350 degrees. Line a baking sheet with parchment paper.

Mix sugar substitute, egg, and vanilla together with an electric mixture on low for 3 minutes. Add peanut butter and baking soda. Mix on medium until dough comes together, about 30 seconds.

Form dough into 24 (2-teaspoon) balls and place on the baking sheet 1 inch apart. Gently press your thumb into the center of each to make an indentation. Fill each indentation with ½ teaspoon jam.

Bake until lightly browned on the bottom, 12 to 14 minutes. Let cookies cool briefly on the pan, then transfer to a wire rack to cool completely.

Makes 24 (2 per serving)

Per serving: 140 calories, 11g fat, 2.5 grams sat fat, 6 g protein, 7 g carbs, 1 g fiber, 210 g sodium