Hazelnut Mocha Mix

This is my favorite alternative to hot chocolate. I am not a very big coffee drinker, unless it has a lot of stuff in it, so this is the way I do it.

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1 pkg. (1 lb., 9.6 oz.) Non-Fat Dry Milk Powder
1 pkg. (16 oz.) Powdered Sugar, sifted
1 pkg. (15 oz.) Chocolate Mix for milk
1 jar (11 oz.) Non-Dairy Powdered Creamer
2 jars (8 oz.) Hazelnut flavored Non-Dairy Powdered Creamer
1/2 cup Cocoa
1/4 cup Instant Coffee Crystals

Mix well. Store in airtight container. To serve: Mix 3 Tbls. in 6 oz. of hot water.

Jalepeno Rice

This recipe is for my sister. This is another of my mom's recipes that we like to make.

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3 cups cooked rice
2 cups sour cream
1 small can diced green chilies
1 medium jalapeno, seeded and diced
salt to taste
3/4 lbs. monterey jack cheese, sliced
1/4 cup shredded cheddar cheese

Combine 1st five ingredients. In a lightly greased casserole dish, layer rice and monterey jack cheese (probably 3 layers of each). Top with cheddar cheese. Cook in a 350 oven for 30 minutes.

Cafe Ole (Cafe au Lait) Cheesecake

This is just about everyone's favorite cheesecake. Aaron loves it because the bitterness of the coffee offsets the sweetness of the cream cheese so that, in his words, he can "eat piece, after piece, after piece, after piece".

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1/3 cup butter, melted
2 oz semisweet chocolate, chopped
1 3/4 cups finely crushed chocolate wafers (I just use Oreos...the whole Oreo)
4 tbsp water (added 2 tbsp. at a time)
1 tbsp instant coffee (I always use NesCafe)
3 8-oz packages of cream cheese (softened)
1 cup sugar
2 tbsp all-purpose flour
1 tsp vanilla
3 eggs

1) To make the crust, combine the Oreos and butter. Press it into the bottom of an 8" cheesecake springform pan and 2" up the sides. Chill the crust while you're doing the rest of the steps.

2) Combine the chocolate, 2 tbsp of water, and coffee. Cook and stir over low heat until the chocolate starts to melt. Remove from heat and stir until smooth. Stir in final 2 tbsp of water.

3) Next, in a large mixing bowl, beat the cream cheese, sugar, flour, and vanilla with an electric mixer on medium until it's smooth. Add the eggs all at once, beating on low speed just until mixed. Be careful not to over beat.

4) Set aside and cover 2 cups of this cream cheese mixture.

5) Stir the cooled coffee mixture from step 2 into the remaining cheesecake mixture, stirring just until it is combined.

6) Pour the results of step 5 into the pan. Place the springform pan in a shallow baking pan, place in the oven and bake at 350 degrees for 30 minutes, or until edge is set (but the center is still soft).

7) Pour the remaining cream cheese mixture from step 4 into the pan, around the outside edge of the chocolate mixture, letting it flow to the center. Spread it if necessary. Bake the completed cheesecake for an additional 25 minutes, or until the center appears nearly set when gently shaken.

8) Allow to cool in the springform pan on a wire rack for about 10 minutes. Loosen sides of pan and cool for 30 minutes more. Remove sides of pan and cool completely.

Cover and chill for at least 4 hours before serving.

Peach Hot Drink Mix

This is a easy to make drink mix, that has a great peach flavor.

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2 lg. pkg. Peach Jello (or 4 small pkg.)
1 sm. pkg. Peach Jello
1/2 cup Tang
1 cup Instant Tea Mix with Lemon and Sugar

Mix and store. To serve: Use 2 to 3 tsp. to a cup of hot water.

Chocolate Pie

This is my dad's favorite pie.

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6 Tbls. flour
1 1/2 cups sugar
3 Tbls. cocoa
2 egg yolks- beaten
1 1/2 cups evaporated milk
1 tsp. vanilla
3 Tbls. butter
1 baked pastry

Combine flour, sugar, cocoa. Add beaten yolks and milk. Cook over medium heat until thickened. Add butter and vanilla. Mix well. Place in pastry shell.

Meringue:

4 Tbls. sugar
pinch of baking powder or cream of tarter
2 egg whites

Mix on high until stiff peaks form.

Put over pie filling and cook in a 350 degree oven for 10 minutes, or until it is lightly browned.

If you prefer you can just top with Whipped cream or Cool Whip.

Cherry Nut Pudding

This is another family favorite. Except for Aaron, who doesn't like anything flavored cherry. He says it tastes like cough syrup.

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1 cup sugar
1 egg, well beaten
1/2 cup chopped nuts (I usually use pecans)
1/2 cup milk
1 cup flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cup drained, canned sour cherries (not pie filling) reserve juice

Combine sugar and egg. Blend thoroughly. Add nuts and mix well. Sift dry ingredients. Add dry ingredients, alternating with milk, to the sugar mixture. Blend well and fold in cherries. Bake in greased pan for 30 minutes at 350 degrees.

Cherry Sauce:

1 cup cherry juice (add water if not enough juice)
2 Tbls. flour
1/2 cup sugar
1/4 cup butter

Sift flour and sugar. Add juice and blend well. Cook over low heat until slightly thickened. Add butter.

Take a slice of cake, spoon some cherry sauce on top, and top with whipped cream or Cool Whip.

Spinach Dip

This is another of our family favorites. We use this for most parties and get-togethers.

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1 (10 oz.) pkg. frozen spinach
1/2 cup fresh parsley
1/2 cup green onions, sliced finely
1/2 tsp. dill weed
1/2 tsp. seasoned salt
1 cup sour cream
juice of 1 lemon
1 cup mayonnaise (not salad dressing/Miracle Whip)

Cook and drain spinach. Squeeze as much liquid out of the spinach as possible. Add remaining ingredients and chill overnight. Makes about 3 cups. Serve with raw vegetables.

This can be made gluten free using Hellman's Mayonnaise, or any other gluten free mayo, and gluten free sour cream.

Pasta Fagioli

2 - 14 oz cans italian tomatoes
2 - 14 oz cans double strength beef broth
1 jar Prego traditional flavor spaghetti sauce
2 ribs of celery, chopped
1 small onion, chopped
1 carrot, grated
1 lb ground beef, browned and drained

Combine above ingredients, cooking on medium heat for 30-40 minutes.

Add:
1 cup pasta (macaroni noodles)
16 oz can northern beans
16 oz can kidney beans - drained and washed

Continue to cook until pasta is tender.