Chocolate Covered Popcorn Mix

If I were your visiting teacher, you would get a big bag full of this today.

12 c popped popcorn

3 c Rice Chex

2 c dry roasted peanuts

Mix above together in really big bowl.

Melt together 24 oz white chocolate and 2 T creamy peanut butter. 

Pour chocolate/PB over popcorn and mix till evenly coated. Put on wax paper or tin foil to harden. Leave in small mounds. 

Red Velvet Whoopie Pies

Got this recipe from Better Homes than Yours, oh I mean Better Homes & Gardens

2  cups all -purpose flour

2 Tbs. unsweetened cocoa powder

1/2  tsp. baking soda

1/4 tsp. salt

1/2 cup butter, softened

1 cup packed brown sugar

1 egg

1 tsp. vanilla

1/2 cup buttermilk

1 1-oz. bottle red food coloring (2 Tbs.)

1 recipe Whoopie Pie filling, below

1. Preheat oven to 375 degrees.  Line baking sheets with parchment; set aside.  In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.

2. In large mixing bowl beat butter on medium to high 30 seconds.  Beat in brown sugar until light and fluffy.  Beat in egg and vanilla.  Alternately add flour mixture and buttermilk, beating after each addition just until combined.  Stir in food coloring.

3. Spoon batter in 1- or 2-inch diameter rounds about 1/2 inch high on prepared baking sheets, allowing 1 inch between each round.
(I would make them smaller)
4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set.  Cool completely on baking sheets on racks.  Remove cooled cookies from baking sheets.

5. To fill, dollop Whoopie Pie Filling on flat sides on half the cookies.  Top with remaining cookies, flat side down.

Whoopie Pie Filling

In medium mixing bowl beat 1/4 cup softened butter and half an 8-ounce package softened cream cheese until smooth.  Fold in one 7-ounce jar marshmallow creme.

To store, refrigerate in airtight container up to 4 days.  Let stand at room temperature 15 minutes before serving.

Strawberry "Mock"shake Smoothie

My whole family loves this smoothie. It's healthy and delicious, and the kids think they're getting a milkshake for breakfast.

5 oz tofu
2 cups frozen strawberries
1 tbs cocnut milk
6 oz pineapple juice
honey
1 teaspoon vanilla extract

Blend all in blender until smooth. Enjoy

Mexi-Chicken Soup

• I fell in love with this soup last night. I only wish I had taken a photo, sorry.
• 
  
• 1 32-oz. box reduced-sodium chicken broth
• 1 15-oz. can black beans, rinsed and drained
• 1 15-oz. can golden hominy, rinsed and drained
• 1 cup bottled salsa
• 1 green sweet pepper, cut in strips
• 1 4-oz. can diced green chiles
• 1 Tbsp. chili powder
• 1 tsp. ground cumin
• 2-1/2 cups chopped cooked chicken
• Snipped fresh herbs (optional)

directions

1. In 4-quart Dutch oven combine chicken broth, black beans, hominy, salsa, nopalitos, undrained green chiles, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Add chicken; heat through. To serve, sprinkle with fresh herbs. Makes 6 servings.