Frozen Hot Chocolate

Have you ever tried Dairy Queen's Frozen Hot Chocolate? It is one of my favorite treats and, in my experience, it's always available even if it's not on their menu. Full disclosure - this recipe isn't as good as Dairy Queen's. I just can't duplicate that perfectly delicious chocolaty taste. But I did my best and, after several mediocre attempts, came up with a sufficient and surprisingly easy substitute. Plus, I can make this recipe 8-10 times for the price of one DQ serving!

1 c. crushed ice
1/2 c. chocolate milk*
1 packet Swiss Miss Milk Chocolate Hot Cocoa mix**

Combine ingredients and blend until ice is broken down to almost a milkshake consistency (there will still be tiny beads of ice). I use an immersion blender, but a regular blender should work just as well. Recipe can easily be doubled.

*I use the premade chocolate milk from the store. I tried chocolate almond milk and didn't like it quite as much. I haven't tried any of the powdered versions like Nestle, etc.

**I tried other brands and flavors of Hot Cocoa and Swiss Miss Milk Chocolate was always our favorite. But use what you have on hand. A different brand isn't a good enough reason to miss out on this yummy treat!

Chicken Gnocchi Soup - Easy Version

We LOVE gnocchi soup! It is definitely a favorite around here. But the recipe I originally used takes forever to make so we didn't eat it nearly as often as we would have liked. This version of the recipe is a game changer - it literally takes at least 30 minutes off the prep time - and is every bit as good! You really can't go wrong either way, but this one is my current go-to. Yum! (Originally found here.)

2-3 chicken breasts grilled using Perfect Chicken recipe*, diced

1 stalk celery, chopped

1/2 white onion, diced (yellow or red onion is fine, too)

2 tsp minced garlic

1/2 cup shredded carrots

1 Tbsp olive oil

4 cups chicken broth (4 bouillon cubes + 4 c. water works fine)

salt and pepper to taste

1 tsp thyme

1/4 cup flour

16 oz. potato gnocchi (I literally buy this at Dollar Tree)

2 cups half and half

1 cup fresh spinach, roughly chopped

Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots. Sauté for 2-3 minutes until onions are translucent.

Add salt, pepper, thyme and flour. Stir to coat veggies. Add chicken broth and stir well. Add chicken. Bring to a boil, then gently stir in gnocchi. Boil for 3-4 minutes more, then reduce heat and simmer for 10 minutes** to finish cooking gnocchi. (**Or cook the gnocchi in a separate pan according to package directions before adding to other ingredients. Then you can skip the last 10 minutes of cooking time.) 

Stir in half and half and spinach and cook another 1-2 minutes until spinach is tender. Taste and add more salt and pepper, if needed. Serve alone or with homemade bread, breadsticks or rolls.

*You can substitute a 12.5 oz. can of chicken breast if you don't have time to make Perfect Chicken. Or make it without the chicken. I did that once on accident and no one noticed! Or just cook the chicken however you like!

Swig Sugar Cookies {Copycat Recipe}

I don't live anywhere near a Swig. I don't think I've ever eaten one of their sugar cookies. But when a young friend requested pink frosted sugar cookies, I made these and they were a hit! I found the recipe here, and altered it a little to come up with what you see below. 

1 c. salted butter (2 cubes)
260 g. sugar (about 1 1/4 cup)
97 g. powdered sugar (about 3/4 cup)
56 g. canola oil (1/4 cup)
59 g. water (1/4 cup)
1 egg
3/4 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cream of tartar (or angel cream)
630 g. flour (just over 4 1/2 cups)

1. Preheat oven to 325º. Line baking sheets with parchment paper or silicone baking mat and set aside. 

2. Cream together butter, sugar, powdered sugar, oil, water and egg until light and fluffy. Add remaining dry ingredients and stir until just incorporated. 

3. Using a cookie scoop (mine is small with a 4 tsp. capacity), scoop cookie dough balls onto lined baking sheet, 12-18 per sheet. Using a flat, heavy bottomed glass, dip the bottom of the glass in sugar then gently flatten the dough balls so they are 1/2 to 2/3 inch thick. Edges will look rough. Bake 10-11 minutes in preheated oven. Cookies should be slightly puffed, but no brown edges. (Centers will be soft, edges cooked.)

4. Cool on baking sheet for 3-5 minutes. Transfer to cooling rack (or a piece of foil on the counter or whatever). Frost when completely cool. If not eating the same day, frosted cookies can be frozen and eaten at your convenience. 

FROSTING:
1/2 c. salted butter, softened (1 cube)
2 Tbsp. milk
1/2 tsp. vanilla
1/2 tsp. almond extract
360 g. powdered sugar (3 cups)
1 drop red food coloring

Mix butter, milk, vanilla, almond extract, and powdered sugar together until light and fluffy. Stir in food coloring (one drop of red makes the perfect soft pink). Frost cookies when completely cool. 

(Makes about 60 cookies, about 135 calories each)

Banana Muffins

My sister-in-law, Brenda, made these for us when we were in Oregon last summer. They are really good and yummy and moist. Sadie loved them! Fortunately, they are super easy to make.

1 c. sugar
1/2 c. oil
1 egg
3 mashed bananas
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice

Mix sugar, oil, egg, and bananas. Stir in dry ingredients. Fill muffin cups (maybe 2/3 full?) and bake at 350º for 20-25 minutes.