Strawberries and Cream Hot Chocolate

Prep: 1 min

Cook: 5 mins

Level: Easy

Serves: Updated

4

Description

A romantic and delicious way to celebrate Valentine’s Day.

Ingredients

• 5-⅓ ounces, weight Lindt Strawberries And Cream White Chocolate Truffles
• 3 Tablespoons Semi-Sweet Chocolate Chips
• 1 pinch Salt
• 4-½ cups Milk
• 1 teaspoon Vanilla Extract
• Marshmallows Or Whipped Cream, To Serve

• 5-⅓ ounces, weight Lindt Strawberries And Cream White Chocolate Truffles
• 3 Tablespoons Semi-Sweet Chocolate Chips
• 1 pinch Salt
• 4-½ cups Milk
• 1 teaspoon Vanilla Extract
• Marshmallows Or Whipped Cream, To Serve

Preparation

Unwrap each truffle ball and chop it into 4 pieces.

Place chopped truffles, chocolate chips, salt, and milk in a saucepan over medium heat. Stir constantly, until all chocolate has melted, and the mixture is hot.

Add vanilla, and stir to combine. Pour into heatproof mugs and top with marshmallows or whipped cream.

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Veggie Chili

Prep: 15 mins

Cook: 1 hr 30 mins

Level: Easy

Serves: Updated

12

Description

One of my favorite meatless marvels in the world!

Ingredients

• 2 Tablespoons Olive Oil
• 4 cloves Garlic, Minced
• 1 whole Large Onion, Diced
• 1 whole Red Bell Pepper, Seeded And Diced
• 1 whole Yellow Bell Pepper, Seeded And Diced
• 1 whole Green Bell Pepper, Seeded And Diced
• 2 whole Carrots, Peeled And Diced
• 2 stalks Celery, Diced
• 1 whole Jalapeno, Seeded And Finely Diced
• 3 cups Vegetable Broth (can Sub Chicken Or Beef Broth If You Prefer)
• 1 can (12 To 14 Ounces) Plain Tomato Sauce
• 1 can (10 Ounce) Ro-tel (diced Tomatoes And Chiles)
• ½ teaspoons Salt, More To Taste
• 1 teaspoon Ground Oregano
• 1 Tablespoon Ground Cumin
• 2 Tablespoons Chili Powder (more To Taste)
• 1 can (14 Ounces) Kidney Beans, Drained And Rinsed
• 1 can (14-ounce) Pinto Beans, Drained And Rinsed
• 1 can Garbanzo Beans, Drained And Rinsed
• 1 can Black Beans, Drained And Rinsed
• 1 whole Large Zucchini (or 2 Medium Zucchini), Diced
• ¼ cups Masa (corn Flour) Or Regular Cornmeal
• ½ cups Warm Water
• Cotija Cheese, For Serving (optional)
• Pico De Gallo, For Serving (optional)
• Cilantro Leaves, For Serving (optional)

• 2 Tablespoons Olive Oil
• 4 cloves Garlic, Minced
• 1 whole Large Onion, Diced
• 1 whole Red Bell Pepper, Seeded And Diced
• 1 whole Yellow Bell Pepper, Seeded And Diced
• 1 whole Green Bell Pepper, Seeded And Diced
• 2 whole Carrots, Peeled And Diced
• 2 stalks Celery, Diced
• 1 whole Jalapeno, Seeded And Finely Diced
• 3 cups Vegetable Broth (can Sub Chicken Or Beef Broth If You Prefer)
• 1 can (12 To 14 Ounces) Plain Tomato Sauce
• 1 can (10 Ounce) Ro-tel (diced Tomatoes And Chiles)
• ½ teaspoons Salt, More To Taste
• 1 teaspoon Ground Oregano
• 1 Tablespoon Ground Cumin
• 2 Tablespoons Chili Powder (more To Taste)
• 1 can (14 Ounces) Kidney Beans, Drained And Rinsed
• 1 can (14-ounce) Pinto Beans, Drained And Rinsed
• 1 can Garbanzo Beans, Drained And Rinsed
• 1 can Black Beans, Drained And Rinsed
• 1 whole Large Zucchini (or 2 Medium Zucchini), Diced
• ¼ cups Masa (corn Flour) Or Regular Cornmeal
• ½ cups Warm Water
• Cotija Cheese, For Serving (optional)
• Pico De Gallo, For Serving (optional)
• Cilantro Leaves, For Serving (optional)

Preparation

In a large pot, heat the oil over medium heat. Add the garlic, onion, 3 colors of bell pepper, carrots, celery, and jalapeno, then cook for about 5 minutes, stirring occasionally, until starting to soften. Add the oregano, cumin, chili powder, and salt. Stir and cook for a few more minutes.

Pour in the broth, tomato sauce, and Ro-tel. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the beans and zucchini, stir, then cover and simmer for 30 more minutes.

Mix the masa with the warm water and stir it into the pot. Simmer for 15 more minutes. Taste and adjust seasonings.

Serve with Cotija cheese, pico de gallo, and cilantro.

Variations

• Add 2 tablespoons tomato paste for a richer tomato flavor.
• Substitute 1 cup of the stock with a bottle of Mexican beer.
• Add chopped mushrooms, diced butternut squash, parsnips, or any vegetable you’d like.
• Top with a big spoonful of pico de gallo or chopped tomatoes.
• Top with a dollop of sour cream.
• Top with grated sharp cheddar.

Serve

• With corn or flour tortillas
• With corn chips or tortilla chips, for dipping
• With baked potatoes
• On top of a plate of cheese nachos
• Inside crisp taco shells with cheese, lettuce, and tomatoes

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Slow Cooker Corn Souffle

Prep: 10 mins

Cook: 3 hrs

Level: Easy

Serves: Updated

6

Description

Keep the oven free for other things with this crockpot version of corn souffle.

Ingredients

• 1 package (8 Oz. Size) Corn Muffin Mix
• 1 can (15 1/4 Oz. Size) Sweet Corn Cream Style
• 1 can (15 1/4 Oz. Size) Whole Kernel Corn, Drained
• 6 Tablespoons Butter, Melted
• ½ cups Light Sour Cream
• ⅓ cups Chopped Scallion (greens Only)

• 1 package (8 Oz. Size) Corn Muffin Mix
• 1 can (15 1/4 Oz. Size) Sweet Corn Cream Style
• 1 can (15 1/4 Oz. Size) Whole Kernel Corn, Drained
• 6 Tablespoons Butter, Melted
• ½ cups Light Sour Cream
• ⅓ cups Chopped Scallion (greens Only)

Preparation

Combine all ingredients in a mixing bowl. Stir until well blended.

If serving out of the slow cooker, generously spray a 2.5 quart crockpot with cooking spray, then add corn souffle mixture.

If you want to plate the souffle after cooking, line the bottom and sides of a 2.5 quart slow cooker with a large sheet of aluminum foil. Cut out the bottom of an aluminum pie plate slightly smaller than the inner circumference of the slow cooker. Place on top of foil. Generously spray the bottom and sides of the slow cooker with cooking spray. Add the corn souffle mixture.

Cover and cook on low for 3.5 to 4 hours or until the center is no longer wet (a toothpick should come out with wet crumbs attached when inserted in the center of the souffle. You may need to adjust (reduce) cooking time if using a larger slow cooker. Turn off cooker. Allow souffle to rest about 20 minutes with the lid removed.

To serve plated, remove it from the crock using the loose sides of the aluminum foil to lift it out of the cooker. Place on serving dish. Carefully slide off the sheet of aluminum foil.

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5-Minute Spicy Chili Almonds

Prep: -

Cook: 5 mins

Level: Easy

Serves: Updated

2

Description

Pan-roasted 5-Minute Spicy Chili Almonds. A super easy-to-make snack! Tossed with fresh cilantro and spices.

Ingredients

• ¾ cups Almonds
• ½ Tablespoons Extra Virgin Olive Oil
• ⅛ teaspoons Chili Powder
• ⅛ teaspoons Cayenne Pepper
• 1 pinch Salt
• ½ Tablespoons Fresh Cilantro, Chopped

• ¾ cups Almonds
• ½ Tablespoons Extra Virgin Olive Oil
• ⅛ teaspoons Chili Powder
• ⅛ teaspoons Cayenne Pepper
• 1 pinch Salt
• ½ Tablespoons Fresh Cilantro, Chopped

Preparation

Add almonds, oil, chili powder and cayenne pepper to a saute pan. Cook for 5 minutes until toasted.

Take off heat and sprinkle with a pinch of salt and fresh cilantro. Allow to cool and store in an airtight container for up to 1 week.

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Botanas

Prep: 15 mins

Cook: 3 mins

Level: Easy

Serves: Updated

20

Description

Super Bowl Sunday appetizers!

Ingredients

• 1 bag (13 Oz. Size) Round Tortilla Chips
• 1 pound Cheddar Cheese Block
• 1 can (16 Oz. Size) Refried Beans
• 1 can (12 Oz. Size) Sliced Jalapeños

• 1 bag (13 Oz. Size) Round Tortilla Chips
• 1 pound Cheddar Cheese Block
• 1 can (16 Oz. Size) Refried Beans
• 1 can (12 Oz. Size) Sliced Jalapeños

Preparation

Preheat oven on broil.

Go through your chips and pick out the ones that aren’t too broken. Slice your cheese into approximately 1-inch squares.

Lay the amount of chips you want on a baking sheet, in a single layer. Smooth a layer of refried beans over each chip. Cover each chip with a jalapeño slice (optional). Place a slice of cheese on top of each finished chip.

Place tray(s) in oven. Broil for just 3-4 minutes. You just want the cheese to melt and this happens quickly so don’t walk away. Serve immediately!

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