Hot Cocoa Week-I so hereby declare.......

What a terrible weather week we've had, and what a looooooooooong winter! I'm so ready for spring. Last night, after a week of sickness on top of everything else (I've had a terrible headcold) I had this craving for Hot Cocoa. I needed Chocolate and I needed it now.  I decided to try to duplicate the really rich stuff that you treat yourself to, like in a shop or something. Or a really indulgent mix. That must be alot of calories, right?  I was shocked to learn that (the mix I wound up making) really isn't such a diet derailment in terms of calories and definitely NOT fat. 

Julie Brown's All-Natural Indulgent 150 Calorie Hot Cocoa Mix (Makes one Tall Mug)

1/3 cup Non-Fat Instant Dry Milk (80 calories)

1 TBSP Special Dark Cocoa (10 calories)

2 TBSP Powdered Confectioner's sugar (60 calories)

pure vanilla extract to taste 

8 ounces hot water (heated mine to boiling in the microwave) 

Mix that together and you have heaven in a tall mug. I put some whip cream topping on mine. Two tablespoons of the Great Value in a can only adds 15 calories. For a total of 165!  I know. I couldn't believe it either. 

Enjoy!

~JB was here.

A Recipe to Share~ Chicken Florentine Soup

I wanted to share this great recipe that I found years ago in a now-defunct magazine about cooking for two people. I just love it, and so does my husband. You could adjust the amounts for your number of guests and it is nice for something quick or a special occasion, as well! It is perfect for the Christmas season and winter with all that pretty red and green in it. Try it and see what you think!

Chicken Florentine Soup

Recipe: Cubed Pattypan Squash with Cream Cheese

When I went to the garden show in Springfield back in February, I never dreamed that I would have so much fun, learn so much, or take home things that I would still be using far into the growing season!  I was standing at a vendor looking at seed packets. I got to visiting with a couple who were also looking, and the man said, in reference to a packet of Pattypan seeds I was looking at,”Those are so good. I used to live in North Carolina and we would just slice them and fry them and I love them!” 

I was intrigued enough to purchase the packet. Boy am I glad I did. I have had them sauteed, fried, stuffed and last week I took a zuchinni recipe from www.allrecipes.com and used it for inspiration, with some changes, to create this recipe. They went so quick I didn't have a chance to photo the dish, but maybe this week. Here is a photo of the beautiful, cute little squashes you use to make it:

The Recipe: 6–8 small squash(blossom and stem ends removed) cubed

2 TBSP Olive Oil

Two slices of Onion, seperated

1tsp Fresh Oregano

3 TBSP cream cheese, cubed

1.)Sautee the squash and onion in the olive oil until tender 2.) Add Oregano 3.)Add the cream cheese, stir until melted 4.) Serve and Enjoy!

*You can add a little Parmesan on top, that's good too. Vary amounts according to number served. Makes about 4 servings. From the Farm Kitchen of Julie A. Brown

I'm going to try to get to every one of those garden shows from now on. Besides picking a person's morale up in the winter, they are just full of inspiration! ~JB was here.