Cooking Archives - Page 110 of 565 - Garden Seeds and Honey Bees

Christmas Pomegranate Salad

*
*1 bag (10 ounce) Baby Spinach,rinsed and dried

*2 Pomegranate, rinsed and seeds/fruit removed

*18 medium Strawberries, halved

*14 Slices Bacon, cooked, cut into bite size pieces (I like to use the pre-cooked Bacon

*1/2 cup freshly grated Parmesan Cheese

*1/2 cup Caramelized Almond Slices

*1 Bottle Kraft Creamy Poppy Seed Dressing, served individually

Directions:

Dived and layer the above ingredients in 6 individual bowls. Serve with Dressing. I like to let guests add their own dressing.

Caramelized Sliced Almonds

*1/2 cup sliced Almonds

*3 tablespoons Sugar

In a small stainless steel sauce pan on medium heat add the sliced almonds and sugar, using a wooden spoon watching and stirring as needed until the sugar has melted and you start to see caramelizing. Remove from heat and spread out caramelized almonds on wax paper and allow to cool and dry.

Also see our Silver New Year’s Day Party

Enjoy!

Lindy

Jet Black Hazelnut Cocoa

*Recipe serves approximately 18 cups Hot Chocolate, water added (Depending how much mix you use in each cup.)

**Makes about 6 cups of the Cocoa Mix

Cocoa Mix

*5 cups Instant Non-Fat Dry Milk, crushed or blended until smooth

*1 cup unsweetened Jet Black Cocoa or Hershey’s Special Dark Cocoa or a good Dutch Chocolate or Cocoa of your choice

*1 cup Powdered Hazelnut Non-Dairy Creamer, or flavor desired

*3-3 1/2 cups Confectioners’ Sugar, depending on your taste for sweetness

*pinch of Sea Salt

Note: You can also use 2 tablespoons of liquid hazelnut creamer to emphases the hazelnut flavor and a creamer texture, add to each individual cup when serving.

Cookie:

***We used Pepperidge Farm’s Pirouette Chocolate Hazelnut Pastry like Rolled Wafer with creamy filling, for dipping.

Toppings:

*Reddi Wip or Non Dairy Almond Whipped Cream or you choice of Whipped Cream topping

*Chopped Hazelnuts

*Crushed Chocolate Wafer Cookies, like Oreo’s with cream filling removed

Directions:

In a large bowl combine the above dry Ingredients and mix together well and store in an air-tight container. (How long to store the mix will depend on the expiration dates on dry milk and creamer that you use.)

We used 1/3 cup of the Cocoa mix per mug/cup mixed with 3/4 cup hot water. Repeat for each serving.

Note: We used Jet Black Cocoa and mixed ingredients in a plastic gallon sized Ziploc bag, with name of the mix, expiration date and to add 1/3 cup of mix to a cup of hot water.