Homemade Hot Chocolate Mix

I love hot chocolate this time of year, but the cheap mixes at the store just don't do it for me.  And well, the good stuff is just too expensive.  This solves my problem.  It is delicious, easy, and cheap!  This recipe originally comes from a Cook's Country magazine, but I found it at a few food blogs such as Mel's Kitchen Cafe and Pennies on a Platter.

*Makes about 20 servings

INGREDIENTS:
3 cups nonfat dry milk powder
2 cups powdered sugar
1½ cups cocoa powder, dutch-process or natural
1½ cups white chocolate chips or finely chopped white chocolate
¼ teaspoon salt

DIRECTIONS:
Whisk together all ingredients in a large bowl. Working in two (or more) batches, depending on the size of your food processor, pulse the ingredients in a food processor until the chocolate is finely ground. (I did it in one batch in my Blendtec.) Store the dry mix in an airtight container for up to 3 months.

To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or miniature marshmallows, if desired.

*Yummy Granola*

This is the Maple Syrup I used! Wal-Mart sells it.

Step 1 *Mix the following Ingredients in Large Bowl then set aside:

3 Cups Oatmeal-Big Oats

1 Cup Coconut

1/4 Cup + 2 Tbsp. Brown Sugar

1 Cup Pecans or Walnuts

Step 2 *Maple Topping.

3/4 tsp salt

1/4 Cup + 2 Tbsp Real Maple Syrup

1/4 Cup Oil

*Stir until like a thick Carmel*Pour over oat mixture and mix until everything is well coated*Pour into greased cookie sheet*

*Cook 1 hour to 1hour & 15 minutes until a nice golden brown @ 250 degrees* You need to stir every 15 minutes!

This is so Delicious! I got this from my mother, who got it from some magazine. It is like eating dessert! Serve it over vanilla yogurt, milk, or my favorite, vanilla ice cream. You will want to double this because it will be gone before you know it and you'll be wishing you had more!!! Enjoy!

Applesauce Muffin Mix

This is a mix, but I make these all the time. They are really good. Enjoy!
Prep Time: 15 Minutes
Cook Time: 15 Minutes Ready In: 30 Minutes
Yields: 9 servings
Ingredients:
1/2 cup sugar
1 1/4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups all-purpose flour,
divided
2 tablespoons quick cooking oats
ADDITIONAL INGREDIENTS:
1 egg, lightly beaten
1 cup unsweetened
applesauce
1/2 cup butter, melted
1 teaspoon vanilla extract
1 tablespoon sugar
DIRECTIONS:
1. In a bowl, combine the first five ingredients. In a 1-pint glass jar, layer 3/4 cup flour, oats, sugar mixture and remaining flour. Cover and store in a cool dry place for up to 6 months.
2. To prepare muffins: In a bowl, combine the egg, applesauce, butter and vanilla. Stir in muffin mix just until moistened. Fill greased muffin cups three-fourths full. Sprinkle with sugar. Bake at 375 degrees F for 15-20 minutes or until a toothpick comes our clean. Cool for 5 minutes before removing from pan to a wire rack.

Quick Baking Mix

I love this mix I use it all the time. Enjoy!





Quick Baking Mix


9 cups all-purpose flour
1/3 cup baking powder
¼ cup sugar
3 teaspoons salt
1 teaspoons cream of tartar
2 cups butter-flavored shortening

In a large bowl, combine the dry ingredients. Cut in shortening until the mixture resembles coarse crumbs. Store in an airtight container in a cool dry place or in the freezer for up to 6 months.
Yield: 12 cups

Cinnamon Coffee Cake

2 ¼ cups quick baking mix
1/3 cup sugar
1 egg
1/3 cup milk
Topping:
½ cup packed brown sugar
1 tablespoons all-purpose flour
½ teaspoon ground cinnamon
3 tablespoons cold butter or margarine

In a bowl, combine mix and sugar. Beat the egg and milk; stir into dry ingredients just until moistened. Spread into a greased 9-in square baking pan.




Golden Biscuits

3 cups quick baking mix
2/3 cup milk

Place mix in a bowl. Add milk; stir just until combined. Turn onto a lightly floured surface; knead 10-15 times. Pat or roll out to ½-in. thickness; cut with a 1 ½in. biscuit cutter. Place 2 in. apart on ungreased baking sheets. 425 for 12-14 minutes or until golden brown. Serve warm. Yield: 9 biscuits

Country Corn Bread

1 ½ cups quick baking mix
¾ cup cornmeal
2 tablespoons sugar
1 egg
1 cup milk

In a bowl, combine the mix, cornmeal, sugar and salt. Beet egg and milk; stir in dry ingredients just until moistened. Pour into a greased 8-in. square baking pan. Bake at 400 for 20-22 minutes or until a tooth pick inserted near the center comes out clean.
Yield: 6-8 servings

Brownie Mix

Brownie Mix

8 cups sugar
4 cups all-purpose flour
2 ½ cups baking cocoa
4 teaspoons baking powder
4 teaspoons salt
2 cups shortening

In a large bowl, combine the sugar, flour, cocoa, baking powder and salt. Cut in shortening until the mixture resembles coarse crumbs. Store in an airtight container in a cool dry place for up to 6 months. Yield: 18 cups


Fudge Sauce

1 cup brownie mix
2/3 cup water
Ice cream
Maraschino cherries, optional

In a saucepan, bring the brownie mix and water to a boil. Reduce heat; simmer for 1-2 minutes or until thickened. Serve over ice cream. Yield: about 1 cup





Walnut Brownies

4 cups brownie mix
4 eggs
2 teaspoons vanilla extract
1 1/3 cups chopped walnuts
1 cup (6ounces) semisweet chocolate chips.

In a mixing bowl, combine the brownie mix, eggs and vanilla; mix well fold in the walnuts and chocolate chips. Pour into a greased 13-in.x9-in.x2-in. baking pan. Bake at 350 for 35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 2 dozen


Brownie Crinkles

4 cups brownie mix
2 eggs
2 teaspoons vanilla extract

In a mixing bowl, combine the brownie mix, eggs and vanilla; mix well. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375 for 8-10 minutes or until the tops are cracked. Cool for 2 minutes before removing from pans to wire racks to cool completely. Yield: about 3 dozen




Brownie Snack Cake

2 cups brownie mix
2 eggs, separated
3 tablespoons milk
1 teaspoon vanilla extract

In a mixing bowl, combine the brownie mix, egg yolks, milk and vanilla; mix well. In a small mixing bowl, beat egg whites until stiff peaks form; fold into the batter. Pour into a greased 8-in. square baking pan. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield:9 servings