Hot Cocoa Mix

The girls and I first tasted this hot chocolate at a caroling party for AHG in Patterson.  Mrs. Marci Morden was kind enough to share her recipe with us, and we've been making it every winter since.  :)

Hot Cocoa Mix

10 cups instant dry milk powder

4 3/4 cups sifted powdered sugar

1 3/4 cups sifted unsweetened cocoa powder

1 3/4 cups powdered non-dairy creamer

1. 1.  In a large mixing bowl, combine milk powder, confectioner's sugar, cocoa powder, and creamer. Stir till thoroughly combined. Store cocoa mixture in an airtight container. Makes about 15 cups mix, or enough for about 45 servings.

1. 2. For 1 serving, place 1/3 cup cocoa mixture in a coffee cup or mug, and add 3/4 cup boiling water. Stir to dissolve. Top with dollop of whipped cream or a few marshmallows, if desired.

Favorite Potato Salad

6 (2 pounds) medium potatoes

3/4 cup chopped sweet pickles

2 tablespoons chopped onion

3/4 cup chopped celery

2 tablespoons sliced or chopped pimiento*

2 teaspoons salt or to taste

1 1/2 teaspoons celery seeds

Potato Salad Dressing (see recipe below)

6 hard-cook eggs (5 chopped and 1 sliced)

Fresh parsley

Paprika

* Pimientos are roasted sweet red peppers that have been preserved in oil. TIP: After opening and using part of a jar of pimientos, to prolong life of remaining pimientos, add a teaspoon of white vinegar and refrigerate.
In a large pan over medium-high heat, add potatoes and cover with cold water; bring to a boil. Reduce heat and simmer, uncovered, approximately 12 to 15 minutes or until just tender. Remove from heat and drain. NOTE: You can remove the skins when the potatoes have cooled enough to hold. As soon as you can handle the potatoes, cut the warm potatoes into bite-sized chunks and place in a large mixing bowl.
Add sweet pickles, onion, celery, and pimiento to the potato chunks. Sprinkle with salt and celery seeds; stir until well blended.
Prepare Potato Salad Dressing. Pour salad dressing over the potato mixture; toss gently. Add 5 chopped hard-cooked eggs, gently mixing into potato salad. Refrigerate salad several hours. If potato mixture gets too dry, add additional mayonnaise and 2 teaspoon sweet pickle juice.
Place salad into a large serving bowl and garnish with remaining sliced hard-cooked egg. Sprinkle parsley around edge of bowl and sprinkle paprika over sliced eggs. Cover and refrigerate at least 2 hours or overnight before serving.
Makes 10 to 12 servings.

Potato Salad Dressing:

3/4 cup mayonnaise

1 1/2 tablespoons prepared mustard

1 teaspoon sugar

1 tablespoon sweet pickle juice

In a small bowl, combine mayonnaise, prepared mustard, sugar, and sweet pickle juice; stir until well blended.

Cranberry Pork Roast

I first made this from one of my mom's cookbooks when she was in Romania adopting Joy and Gabriel.  It's easy and festive!  Go ahead and use a cheap cut of Pork roast - like a pork butt.  It turns out juicy and yummy!

Cranberry Pork Roast

3-4 lb Pork Roast

salt and pepper

1 cup cranberries (or use can of whole berries)

1/4 cup honey

1 tsp. grated orange peel

1/8 tsp. ground cloves

1/8 tsp. nutmeg

Sprinkle roast with salt and pepper;  place in Crock Pot.  Combine other ingredients; pour over roast  Cook on low 8-10 hours.