Chocolate Peppermint Smoothie

Every year we buy several packages of candy canes in every flavor and color. By the time, we take the tree the down it seems like the peppermint ones are left. This year, I tried not but the peppermint candy canes and my husband had a fit because they weren’t on the tree. Peppermint candy canes are like that one dish during the holiday meals that nobody eats but every expects on the table… sigh

I can’t throw them out, it just goes against the grain. I had a recipe from the food network a few years ago that I have (of course) played with and changed a bit. I had made hot chocolate set it down and by the time I came back to it was cold, yuck. The recipe was sitting was on the counter so I used the now cold hot chocolate in the smoothie and like the results much better.

The original recipe had you rim the glass with the crushed candy canes. Which is fine, I prefer to add the candy canes to the smoothie. If you prefer to make with the peppermint in the smoothie and on the rim of the glass make sure, you have 6 crushed candy canes.

Ingredients:

         2 cups Yoplait chocolate mousse yogurt

         1 cup ice

         1 cup chocolate milk or cold, hot chocolate

         3 candy canes, crushed

Directions:

Place all ingredients in a blender. Puree until smooth. 

To dress up you glass with crushed peppermint:

Moisten the rims of each glass and press into crushed candy cane. Drizzle chocolate syrup in each glass then pour in smoothie

Dutch Baby...

After yesterday of eating traditional foods, I have to crow over the fact I was able to get my husband to eat sauerkraut, collards, and black-eyed peas all in one day.

 My German background traditional says on New Year’s we eat Kielbasa and sauerkraut. My husband’s Southern roots state collards, black-eyed peas and corn bread. Both are eaten for luck and prosperity and this year, I was not taking any chances and made both!

The kids return to school and the husband returns to work today, this means life can get back to a normal routine.

I thought I would share with you something a little different: Dutch Baby

Dutch baby is also known as pop-up pancakes or Germany pancakes. They are light but filling warm goodness, that sort resembles a fallen soufflé.  These are baked in a hot skillet and rise a bit when cooking. When taken out of the oven the pancake will collapse into itself. I like to sprinkle mine with powdered sugar and my canned black berries. The traditional way is to squeeze lemon juice on them; the kids like to use maple syrup.

This recipe will make one large pancake, which can be cut into fourths using a 12-inch cast iron pan skillet. I have used other non-stick skillets; you just have to make sure they are oven safe for the high temperatures. For a change or if you are feeding several people you can muffins pans. Grease and fill the cups, without heating the pan up.

Please take note that you have to use butter, you cannot use a cooking spray.

Ingredients:

1 cup milk

1 cup flour

6 eggs

1/4 cup butter

dash salt

¼ teaspoon cinnamon

¼ teaspoon nutmeg

1 Tablespoon vanilla extract

Directions:

Preheat oven to 425° F, place 1 Tablespoon portions of butter into 12 inch skillet

Place skillet into preheated oven,

Meanwhile, mix all the ingredients with a mixer, until smooth and completely blended

 Remove hot skillet from oven; make sure inside of skillet is completely coated with butter.

Pour all the batter in the skillet and return skillet to oven.

Bake until puffed and lightly browned, about 15 minutes.

 Remove promptly and sprinkle with powdered sugar.