1/2 cup instant coffee granules
6 envelopes instant cocoa mix
2 quarts hot water
2 cups milk
Whipped topping, optional
10 (4 inch) cinnamon sticks, optional
10 peppermint sticks, optional
Combine all ingredients, except the optional ones, in 3 to 4 quart slow cooker. Stir well. Cover; cook on high for 3 hours. Stir and turn to low to keep warm while serving. To serve, pour mocha into cups. Top each with a dollop of whipped topping, or add a cinnamon stick or peppermint stick to each cup, if desired.
Makes 10 servings.
So we’re just home from our family night out. It was a great night. The rod stuart tribute act was amazing. He actually sounded exactly like rod stuart. He really got the crowd going. And boy the place was crowded! There were over 350 people there! It was amazing though. I really enjoyed myself. I said I wasnt drinking, and mostly I stuck to that. I did let my sister buy me one Malaboo and coke though at the end of the night, other than that one drink though I drank diet coke. We had a 2 course meal before the tribute act came on stage. It was a christmas night out, so the meal was a christmas meal of turkey and ham, mashed potato, vegetables and stuffing and gravy. It was delicious. We also got dessert which I did eat, the dessert was little mini desserts, one of profita rolls, one was baileys cheese cake, and one was chocolate fudge cake. They did the food presented it really well. I have to say the whole thing was so organised. And at the end of the night mom and me got a taxi within minutes. What I did was I rang a company that knows me, and they sent someone out to us within five mins of me calling. So now we’re home after a thoroughly enjoyable night. It was afab way to end this christmas season.
Lol, not really in crisis but…
guys, my mouth is on fire! Honestly! I’m burning up here!
Mom cooked chicken wings that I bought at the store today. They were hot chilli wings! And OMG but they were not kidding when they said hot! They are so awesome, but OMG! Hot, hot hot! I am on fire!
Literally my tongue feels like its going to explode! Ha ha!
It didnt stop me from eating them though! All of them too! Now I’ll def be up some weight! No one liked them, they were too hot for mom and dad, so I had them all to myself!
The littles are super excited! Darina wanted to try them out right away. She loved them! I didnt think that kid could eat hot food! But she proved me wrong!
Need a gallon of water now though!
Am at the office now volunteering. My shift is going well! I am enjoying it! A lot of my clients arent answering their phone though! I always get nervous when people dont answer! I wonder if that means they are not ok! I hope I am wrong!
Tomorrow it is our christmas party for friendly call! We’ll have a dinner and some music and some raffles. All of the volunteers had to buy gifts, we had to buy two or three items each to raffle off! I bought some bath stuff and lip glosses and chocolates! I think all of the clients will end up getting a present!
I am excited to go to the party! I think it will be fun!
Well I’d better get back to work! I still have about 10 calls to make! And its almost 4 PM now! So I’ll be heading home soon!
Revved Up Chili Dip
1 (24 ounce) jar salsa
1 (15 ounce) can chili with beans
2 (2 1/4 ounce) cans sliced ripe olives, drained
12 ounces American cheese, cubed
In 2 to 3 quart slow cooker, combine salsa, chili and olives. Stir in cheese. Cover; cook on low for 2 hours, or until cheese is melted, stirring halfway through. Serve with sturdy tortilla chips.
Makes 15 servings.
Mommy Trapp’s Chip Dip
2 pounds Velveeta cheese, cubed
1/4 cup milk
1 cup Cheddar cheese, grated
2 (2 3/4 ounce) cans green chilies
1 small jar pimentos
Combine all ingredients in 3 quart slow cooker. Cover; cook on high for 1 hour, or until cheese melts. Stir frequently. Turn cooker to low and serve with chips of your choice.
Add chopped jalapeno peppers if you want a spicier dip.
Makes 18 to 24 servings.
Raspberry Cake Roll
6 egg whites, room temperature
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 cup sugar
1/2 cup plus 1 tablespoon sifted cake flour
1 tablespoon grated lemon peel
1 package (8 ounces) cream cheese, softened
1/2 teaspoon vanilla extract
1 cup whipped topping, divided
1 pint fresh raspberries, divided
Additional lemon peel
In a mixing bowl, beat together egg whites, lemon juice and salt on low speed until foamy. Gradually add sugar, beating on medium-high speed until soft peaks form. Combine flour and lemon peel; gradually fold into egg white mixture 1/4 cup at a time. Line a greased 15 by 10 by 1 inch baking pan with waxed paper; grease the paper. Spread batter evenly in pan. Bake at 350 degrees for 12 to 15 minutes, or until cake springs back when lightly touched in center. Cool cake in pan on a wire rack for 5 minutes. Cover with waxed paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. Gently peel away greased waxed paper from the cake and discard. Beginning with narrow side, roll cake with towel, keeping towel and waxed paper pressed to underside of cake. Place rolled cake on rack to cool. For filling, combine cream cheese, vanilla, and 2 tablespoons of whipped topping in a bowl. Gently fold in remaining whipped topping. Cover and refrigerate until ready to use. Carefully unroll cake on a flat surface. With a spatula, spread filling evenly over cake to within 1/2 inch of edges. Sprinkle with 1 1/2 cups raspberries. Using towel to lift edge of cake, gently roll as before, this time pulling away towel and waxed paper. Place cake roll with seam side down on serving platter. Chill. Garnish with remaining raspberries and lemon peel. Serve chilled.
This cake roll can also be filled with 3 cups of softened ice cream, rolled and stored in the freezer.
Makes 12 servings.