Hot Chocolate Mix

Thanks to my friend Beth, I now have a super great make-yourself hot chocolate mix recipe!  No more Swiss Miss here.   Elly, I will think of you every time I have a cup.  My daughter is a big fan of hot chocolate and I just made a batch of this for her to have at college for those chilly days.  I suspect she will be asking me to mail more very soon.

Feeling adventurous?  Try subbing a dark chocolate hot chocolate mix for the Nesquik or use a flavored creamer to make a mix all your own.

(Dark chocolate and peppermint flavored creamer?  Hello, Christmas!)


Hot Chocolate Mix
25-26 oz. box of non-fat dry milk
1 lb. powdered sugar
6 oz. non-dairy creamer
18-19 oz. container of Nesquik

Mix together and store in an air tight container.

Stir 1/4 cup mix to 1 cup of hot water.

Top with marshmallows or whipped cream if you feel fancy.

----------------------------------
oz = ounce
lb = pound

Stuffed Shells

How can you go wrong with pasta, sauce and a whole-lotta-cheese?

Stuffed Shells

12 oz. box of jumbo shells, prepared according to box
2 beaten eggs
32 oz. ricotta cheese ( I use part-skim)
8 oz. parmesan cheese
1 lb. shredded mozzarella
1  T. dried parsley
2 t. salt
1 t. pepper
28 oz. pasta sauce ( like marinara, roasted garlic/herb, or make your own!  I usually use a bit more sauce than the recipe calls for.)

Mix eggs, ricotta, 1/2 of mozz cheese, 1/2 of parm cheese, parsley, salt and pepper.

Stuff each shell with a couple of table spoons of cheese mix.

Put shells in a 9x13 pan.

Mix sauce, the rest of the mozz cheese and parm cheese.  Spoon and spread over the shells.

Bake at 350 degrees for 45-60 minutes.

--------------------------
oz = ounces
lb = pound
T = tablespoon
t = teaspoon