White Hot Chocolate Cafe

There is nothing better than a nice warm drink on a cold, cold day. With not much work you can have a nice smooth delicious drink to warm you up.

This drink combines two of my favorite drinks into one, hot chocolate and coffee. Although you really do not taste the coffee or the flavor of it (I do not brew my coffee super strong). So for those who are not coffee fans, you can still drink this yummy drink.

White Hot Chocolate Cafe

Ingredients:

• 4 ounces good quality white chocolate
• 2/3 cups brewed coffee
• 1 teaspoon vanilla extract
• 3 cups 2% milk

Directions:

1. Coarsely chop the white chocolate and melt it in a small heavy saucepan over low heat.
2. Once the chocolate is melted add the coffee, vanilla extract, and milk, mixing until smooth.
3. Increase the heat to medium and bring to a simmer, but not a boil.
4. Carefully pour mixture into a blender and blend on low until frothy.
5. Pour into cups and serve.

Enjoy!!!

Serves: 4
Calories: 256.9
Total Fat: 12.8g
   Saturated: 7.3g
   Polyunsaturated: 0.0g
   Monounsaturated: 0.0g
   Trans: 0g
Cholesterol: 23.8mg
Sodium: 114.5mg
Potassium: 19.4mg
Total Carbs: 28.2g
   Dietary Fiber: 0g
   Sugars: 27.5g
Protein: 8.5g
Vitamin A: 7.5%
Vitamin C: 1.5%
Calcium: 26.6%
Iron: 0.0%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Six Ingredients or Less by Carlean Johnson.

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White Hot Chocolate

With all of this cold weather we have been having nothing sounded better than a nice mug of rich creamy white hot chocolate. This recipe makes a decent amount but it is super easy, because you just put all of the ingredients in the crock pot, turn it on, and in about 2 hours you have super rich and creamy white hot chocolate.

White Hot Chocolate

Ingredients:

• 2 cups heavy whipping cream
• 6 cups 2% milk
• 12 ounces good quality white chocolate
• 1 teaspoon vanilla extrat

Directions:

1. Place all of the ingredients in a crock pot and heat on low for about 2 hours or until the chocolate is melted and the mixture is hot.
2. Stir well to blend.

Enjoy!!!

Serves: 10
Calories: 744.6
Total Fat: 61.8g
   Saturated: 41.4g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 213mg
Sodium: 147mg
Potassium: 0mg
Total Carbs: 34.2g
   Dietary Fiber: 0g
   Sugars: 28.8g
Protein: 7.2g
Vitamin A: 44.4%
Vitamin C: 1.2%
Calcium: 22.8%
Iron: 0%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Six Ingredients or Less Slow Cooker by Carlean Johnson.

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Peanut Butter Chip Banana Bread

I am always keeping a look out for breakfast foods that use up nice ripe bananas. When I came across this recipe for banana bread with the added twist of peanut butter and peanut butter chips I knew right away that I needed to make this.

Not only is this bread unbelievably and amazingly good, but it is fairly easy to make. The hardest part is waiting the hour for it to bake and then the additional time for it to cool. But it is all worth it!

Peanut Butter Chip Banana Bread

Ingredients:

• 3 medium to large ripe bananas, mashed
• 1/2 cup creamy peanut butter
• 1/4 cup vegetable or canola oil
• 1 egg
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup peanut butter chips

Directions:

1. Preheat oven to 350°F and grease a loaf pan (mine was 9x5x3).
2. In a medium bowl whisk together the flour, baking soda, baking powder and salt, set aside.
3. In a large bowl use a fork to mash the bananas. In the same bowl mix in the peanut butter, oil, egg, granulated sugar, and brown sugar.
4. Mix the dry ingredients into the wet ingredients stirring until just combined. Batter will be lumpy, so do not over mix.
5. Fold the peanut butter chips into the batter.
6. Pour the batter into prepared pan and smooth top as much as you can.
7. Bake in oven for about an hour or until a toothpick inserted comes out clean.
8. Let the bread cool in the pan for 10 minutes.
9. Run a knife carefully between the edge of the pan and the bread to help loosen. Remove bread from pan and let it finish cooling on a cooling rack.

Enjoy!!!

Serves: 12
Calories: 340.6
Total Fat: 16.5g
   Saturated: 5.5g
   Polyunsaturated: 1.4g
   Monounsaturated: 2.8g
   Trans: 0g
Cholesterol: 17.9mg
Sodium: 359mg
Potassium: 120.6mg
Total Carbs: 43.7g
   Dietary Fiber: 1.4g
   Sugars: 24.9g
Protein: 8.7g
Vitamin A: 0.9%
Vitamin C: 4.3%
Calcium: 2.3%
Iron: 5.1%
*The nutritional information will vary slightly depending on the brands you use.
*Recipe from Six Sisters' Stuff.

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Lemon Butter Chicken

This recipe requires only a few ingredients and is easy, simple and not a lot of work. But, it yields an amazing and wonderful lemon flavor. If you like the flavor of fresh lemon then gives this recipe a try. Also it is very easy to double if you need to feed a bigger group.

Lemon Butter Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/3 cup Dijon mustard
• 3/4 cup dry Italian bread crumbs
• 1 lemon, zested and juiced
• 1/3 cup unsalted butter, melted
• 8 ounces fettuccine noodles

Directions:

1. Preheat oven to 375°F.
2. Working with one chicken breast at a time, brush it with some mustard, then coat it in bread crumbs and place, rounded side up, in a 9x13 baking dish.
3. Now mix all of the lemon juice, 1 teaspoon lemon peel and butter in a small bowl and pour over the chicken.
4. Bake for 45 minutes or until chicken is cooked through, basting once or twice. Depending on the thickness of your chicken breasts you may need to reduce the cooking time, so you do not overcook your chicken.
5. Start the pasta about 15 minutes before the chicken is done, following the directions on the package.
6. When the chicken is done remove from dish and toss the well drained pasta with the lemon butter mixture.

Enjoy!!!

Serves: 4

Calories: 669.3

Total Fat: 18.5g

   Saturated: 9.3g

   Polyunsaturated: 0.5g

   Monounsaturated: 0.0g

   Trans: 0g

Cholesterol: 150.0g

Sodium: 796.7mg

Potassium: 19.7mg

Total Carbs: 55.2g

   Dietary Fiber: 2.7g

   Sugars: 4.5g

Protein: 61.3g

Vitamin A: 10.7%

Vitamin C: 16.8%

Calcium: 7.6%

Iron: 21.4%

*The nutritional information will vary slightly depending on the brands you use.

*Adapted from the cookbook Six Ingredients or Less Pasta & Casseroles by Carlean Johnson

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