Category: Recipes

Recipes

Serendipity’s Frozen Hot Chocolate

Nicole

A few years ago I found this recipe on Good Morning American’s website. I fell in love and knew that if I was ever anywhere near a Serendipity that I would have to try the authentic Frozen Hot Chocolate. They have one in Las Vegas near Cesar’s Palace (of course the original one is in NYC), and it’s just amazing. I think Disney World is the greatest place on earth, and Serendipity is the second greatest place on earth!!

This recipe is super simple, and the best thing I think I have ever had to drink. I don’t use “best-quality chocolate” I just use whatever I have laying around that no one will eat. You know that bowl with a few Hershey Kisses, a few Hershey bars, and so on.

Remember it’s just plan chocolate nothing with nuts, or caramel.  You certainly could use better quality chocolate, but don’t let that stop you from making this.  I have used chocolate bark and it was amazing.  Don’t skimp on the heavy cream that is the deal breaker in this recipe. It’s where the decadence comes from.


Ingredients:
  • 3 ounces best-quality chocolate
  • 2 teaspoons store-bought hot chocolate mix
  • 1 1/2 tablespoons sugar
  • 1 1/2 cups milk
  • 3 cups ice
  • Whipped cream
  • Chocolate shavings

Whipped Cream Ingredients:

  • 1 cup heavy cream, very cold
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons light corn syrup
Directions:
  1. Chop the chocolate into small pieces and melt chocolate in a small heavy saucepan or in the top of a double boiler over simmering water. Stir occasionally until melted. 
  2. Add the hot chocolate mix and sugar, stirring constantly until blended.
  3. Remove from heat, slowly add half a cup of the milk, and stir until smooth. 
  4. Cool to room temperature. 
  5. In a blender, place the remaining cup of milk, the chocolate mixture, and the ice. 
  6. Blend on high speed until smooth and the consistency of a frozen daiquiri. 
  7. Pour into a giant goblet and top with whipped cream and chocolate shavings. Enjoy!!
Whipped Cream:
  1. Combine the cream and vanilla and mix well. With an electric mixer with a whisk attachment, start whipping the cream on medium speed. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks.
  2. Slather, drop and dollop onto whatever your heart desires. Makes 2 to 2 1/2 cups, enough for 1 to 5 persons, depending on if you feel like sharing.

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Recipes

Slow-Cooker Stroganoff @Kraft

Nicole

I have to start off by saying that I do not like stroganoff  actually I despise it because it has sour cream in it, and I am not a fan of sour cream. In my opinion stroganoff is good until you add the sour cream. My husband on the other hand loves it. When I found this recipe online I thought I would give it a shot. 

The original recipe calls for ribs, but I really couldn’t rationalize that in my head plus I had a chuck roast I had gotten on sale I wanted to use it.  The recipe actually turned out really good. It’s a super simple recipe that doesn’t really require much attention. I really enjoyed it even with the sour cream. My husband thought it could use more sour cream, so if you are inclined certainly add more sour cream than the recipe requires.

Ingredients:
  • 5 Tbsp. flour, divided
  • 2 tsp.  smoked paprika, divided
  • 1-1/2 tsp. salt, divided
  • 3 lb.  chuck roast
  • 2 Tbsp. oil
  • 1 pkg.  (8 oz.) whole mushrooms, halved or 1 can of mushrooms
  • 1 onion, coarsely chopped
  • 3 cloves  garlic, minced
  • 1/2 tsp. ground black pepper
  • 1 cup  beef broth
  • 2 Tbsp. Worcestershire sauce
  • 1 cup  Sour Cream
  • 1 pkg. (16 oz.) egg noodles

Directions:
  1. Cut chuck roast into 2 inch pieces.
  2. Mix 1/4 cup flour, 1 tsp. paprika and 1/2 tsp. salt together. Add to the cut up chuck roast; toss to evenly coat.
  3. Heat oil in large skillet on medium heat. Add roast pieces; cook 5 min. or until evenly browned, turning occasionally.
  4. Place roast pieces in slow a cooker; top with remaining paprika, salt, vegetables, garlic, pepper, broth and Worcestershire sauce.
  5. Cover with lid. Cook on HIGH 6 hours (or on LOW 8 to 10 hours).
  6. Meanwhile, cook noodles as directed on package.
  7. Drain noodles; place in large serving bowl. Add meat mixture; stir.

Original Recipe 

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Recipes

Steak Sauce Chuck Steak (Crockpot)

Nicole

This is a super simple recipe. The worst part of the recipe was having to fry the meat up initially. To be honest with you I don’t think frying it up added anything but work. Next time I would just toss everything in the crockpot and let it do all the work. Even though you start off with a steak in the end it taste like roast beef. I used a cheap steak I found on sale. I believe I only paid $1.99 a pound. One thing I have found about cooking a piece of beef in the crockpot it really doesn’t matter how tough it is, if you cook it long enough it will end up nice and tender. 

Ingredients:
  • 1 tablespoon salad oil or 1 tablespoon olive oil
  • 2 lbs. beef chuck steak, about one-inch thick
  • 1/2 cup Lea Perrins steak sauce
  • 1/4 cup water
  • 3 tablespoons brown sugar
  • 1 tablespoons prepared mustard
  • 1 tablespoons grain mustard
  • 1 pound small red potatoes (new potatoes)

Directions:
  1. Cut Chuck Steak into 2 inch pieces.
  2. In 12-inch Dutch oven, over medium-high heat in hot oil, cook chucks steak until well browned on both sides.
  3. Once the meat is browned add chuck steak to your crockpot, and add the washed small red potatoes
  4. Meanwhile, in a bowl, combine steak sauce, water, and brown sugar, mustard and lemon juice until blended. Pour mixture over steak in the crockpot, and mix into the meat.
  5. Turn your crockpot on low and allow to cook for 7 hours (or even a little more or less depending on the thickness of the steak), or until fork-tender.
  6. Steak can be served over rice, pasta, or over a baked potato Yum!
  7. Pour sauce over steak or serve separately.

Original Recipe

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Recipes

Whole Chicken Crock Pot Recipe

Nicole
My original plan was to take this beautiful chicken out of the crockpot and post a picture of the chicken on a platter. Thank goodness I took a picture before I pulled the chicken out because as soon as I attempted to take it out the entire chicken fell to pieces.

It was so tender that I ended up taking it out piece by piece.  Yep it looked like a mess, but boy was it tender. The flavor was incredible and it was so super easy. I simply put the chicken in the crockpot, rubbed it down with spices, and 7 hours later it was done.

The chicken doesn’t require any type of liquid because it will make its own. I have a feeling it was done long before the 7 hours, but I just didn’t bother to check. I love the ease of this recipe all you have to do is put it in the crockpot then forget about it!
Don’t ask me why but I never thought of roasting a chicken in the crockpot, but after this yummy creation I don’t think I would waste the energy by sticking it in the oven and heating up the entire house! Crockpot Roasted Chicken Perfection!


Ingredients:

  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • 1 teaspoon white pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 large roasting chicken   
  • 1 cup chopped onion

Directions:

  1. In a small bowl, combine the spices.

  2. Remove any giblets from chicken and clean chicken.
  3. Rub spice mixture onto the chicken.
  4. Place chopped onion in bottom of crock pot.
  5. Add chicken. No liquid is needed, the chicken will make it’s own juices.
  6. Cook on low 4-8 hours.

Original Recipe

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Recipes

Baked Cinnamon Apples

Nicole

This recipe is awesome!! It reminds me of Chili’s baked cinnamon apples, or even baked apple pie without the piecrust. I am not one who likes piecrust, so for me this recipe is wonderful. It would be excellent with vanilla ice cream. The smell in your house while this is baking makes it really hard not to sample it before the timer goes off. It’s simple and has a very nice end result. 5 Stars all the way!! This would be really great during the holidays.
Apple Filling:
  • 6 cups apples, peeled and sliced
  • 1/2 cup sugar (you could cut the sugar down to 1/4 if you don’t care for extra sweet)
  • 1/2 cup brown sugar (you could cut the sugar down to 1/4 if you don’t care for extra sweet)
  • 1 tablespoon flour
  • 1 teaspoon cinnamon
  • 2 tablespoons lemon juice
  • 1/4 teaspoon nutmeg
  • 1 tablespoon butter melted
Directions:
  1. Pre-heat oven to 450 degrees
  2. Prepare a 9×13 baking dish by lining it with foil and spray the foil with cooking spray. This will be helpful when it comes to clean up.
  3. With a peeler peel each apple, and core the apples
  4. Cut apples into 1/4’s then cut each 1/4 in half, then cut the cut those pieces into 1/3’s
  5. In a large zip bag place 1 tbsp. flour then add the apples, zip the bag up, and shake until the apples are covered in flour. It will be so light you won’t see the flour on the apples
  6. Add both sugars to the bag, then zip the bag up and shake well
  7. Add the cinnamon and nutmeg zip and shake well
  8. Add the lemon juice and melted butter, then zip and shake well
  9. In your prepared baking pan pour in the apple mixture from the zip bag, and spread out on the pan.
  10. Place in the 450 degree oven
  11. Bake for 30 minutes stirring every 5 minutes to insure the apples don’t dry out and cook evenly.
  12. Allow to cool for 15 minutes before serving. Serving warm is best.