Hot Chocolate Cupcakes

Yup, you read the title correctly! If you like to indulge on a cup of hot chocolate then this cupcake is just for you. They were so easy and fun to make! I gave some of these out to our good friends and neighbors for Christmas. These fun cupcakes can't be served in just a container, no way! I put each cupcake in a glass coffee mug with a chocolate/peppermint straw. I know what you are all thinking! Why oh why can't I be Jill's neighbor! Fun glasses or mugs can be purchased at one of my favorite stores, TJ Maxx, for reasonable prices. This fun recipe came from Picky Palate.

Ingredients:
1 box of Devils Food cake mix

1 small box of instant chocolate pudding

1 cup of sour cream (I used light)

3/4 cup of milk warmed and mixed with one packet of hot chocolate

4 eggs

1/2 cup vegetable oil

24 mint truffle kisses

about 3 cups of mini marshmallows

Directions:

Preheat oven to 350 degrees. Place cake mix, pudding, oil, egg, sour cream and mixed hot chocolate and combine with mixer on medium speed. Fill approximately 24 lined muffin cups with batter. Press one hershey kiss into each cupcake and bake 18 minutes and then top with some mini marshmallows and bake another 5 minutes. Remove and let cool. I think they are best served warm soo... I zap mine in microwave for about 10 seconds to warm and make marshmallow topping a little gooey. I served mine with a chocolate covered peppermint stick.

Jill

Green Chili Chicken and Lime Soup

It has been a few weeks since I have tried something new that was blog worthy and let me just tell you, this is! I loved it! Mark liked it, but I could tell he wasn't as big of a fan as I was. I had leftovers for lunch today and I think it may have gotten better if possible. Yummy. I found this recipe at Picky Palate.




Ingredients:
2 Tbsp extra virgin olive oil
1 onion, chopped ( I used a little more)
4 cloves minced garlic
80 oz chicken broth
10 oz can of rotel, mild (I used a 14.5 oz can of fire roasted diced tomatoes and garlic)
7 oz can of of diced green chiles (I used 4 oz)
4 chicken breasts cooked and diced (I used leftover rot. chicken)
2 1/2 cups cooked rice of your choosing, I used basmati
1/4 cup lime juice
1 1/2 tsp cumin (i didn't measure and prob used more)
Pinches of kosher salt, cracked black pepper, garlic salt, and parsley
bunch of cilantro
chips
shredded cheese
avocado slices (a must have in my opinion)

Directions:
Place oil in dutch oven over med-high heat. Saute onion for about 5 minutes. Add garlic and cook another minute. Add chicken broth, rice, chicken, tomatoes, green chiles, lime juice, and seasonings. Cook for another 5 minutes or so. Add cilantro right before serving as well as avocado slices and other garnishings of your choosing.

Jill

Autumn Salad with Maple Dressing

Molly and Joan made this salad for my birthday dinner in Omaha. It was stupendous!!

Ingredients:
10 cups mixed greens
1-2 green pears
1/2 cup dried cranberries
1/2 toasted pecans
1/2 cup blueberries
blue cheese

Toss all ingredients except cheese and pecans with dressing. Sprinkle with nuts and cheese. To make a meal add some grilled chicken. Serves 6

Dressing:
1/4 cup mayo
1/4 cup pure maple syrup
4 tsp Champagne vinegar or other white vinegar
1 1/2 tsp dijon mustard
1/2 cup vegetable oil

Whisk first 4 ingredients together. Gradually whisk oil until mixture thickens slightly. Season to taste with salt and pepper. (can prepare 3 days in advance)

Jill