December 19, 2016
Coconut Almond Hot Chocolate
Description
When plain instant hot chocolate doesn’t cut it, add a few extra ingredients like coconut and almond extract and enjoy a whole new hot chocolate flavor.
Ingredients
- 4 cans (13 1/2 Oz. Size) Coconut Milk
- 1 cup Heavy Whipping Cream
- 2 Tablespoons Sugar
- 2 teaspoons Almond Extract
- 4 packages (1 1/4 Oz. Size) Milk Chocolate Hot Cocoa Mix
- Chocolate Shavings And Coconut Chips, For Garnish
Preparation
Chill cans of coconut milk in the refrigerator for 30 minutes. This helps to separate the cream from the milk. Carefully scoop out the coconut cream tops and set aside in resealable container. In a large bowl, combine heavy whipping cream, sugar and 2 tablespoons of coconut cream. Using a hand mixer, whisk heavy whipping cream until soft peaks form. Place in refrigerator until ready to use.
Pour coconut milk into a large saucepot (it’s ok if some coconut cream remains). Add almond extract. Whisk and bring to a simmer over medium-high heat. Add milk chocolate cocoa mix and whisk until well combined.
Pour hot chocolate into mugs and top with coconut whipped topping, chocolate shavings and coconut chips.
Hearty Cheesy Lasagna with Meat Sauce
Description
Lasagna with Meat Sauce is a hearty homemade dinner that is the perfect comfort food, easy to make and it freezes beautifully too. Trifecta!
Ingredients
- 12 whole Lasagna Noodles
- ½ pounds Ground Beef
- ½ pounds Mild Or Hot Italian Sausage (I Use Chicken Sausage)
- 1 jar (32 Oz. Size) Rao's Marinara Sauce, Or Your Favorite Sauce
- 15 ounces, fluid Ricotta, Whole Milk Or Skim
- 2-½ ounces, fluid Grated Parmigiano-Reggiano, Divided
- ¼ cups Finely Chopped Basil
- 1 whole Egg
- ½ teaspoons Salt
- 16 ounces, fluid Mozzarella, Shredded
Preparation
Heat oven to 375ºF.
Cook pasta according to package directions. Be sure to salt the water. Drain.
Meanwhile, in a 12-inch skillet over medium high heat, sauté ground beef and sausage, breaking up meat until cooked through.
If baking lasagna immediately, add sauce to cooked meat, reduce heat to medium low and let simmer until ready to assemble.
Stir together ricotta, 1 ¼ cup Parmigiano-Reggiano, basil, egg and salt.
To assemble:
Grease, butter or spray a 9×13 baking dish. Spread a spoonful of sauce over the bottom of the pan.
Lay 3 lasagna noodles down. Spread about half of the ricotta mixture over. Sprinkle with ⅓ of the mozzarella.
Lay 3 more lasagna noodles down. Spread about half of the sauce over. Top with 3 lasagna noodles.
Spread the rest of the ricotta. Sprinkle with ⅓ of the mozzarella.
Top with 3 lasagna noodles. Pour the rest of the sauce over. Sprinkle with remaining mozzarella and Parmegiano-Reggiano.
Bake for 30 minutes until hot and bubbly.