Hot Cocoa Syrup

2 cups sugar
1 cup cocoa powder
1/4 tsp. salt
1 1/3 cups hot water
3 tsp. vanilla

In a medium saucepan, add sugar, cocoa powder, salt and hot water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir for 2 minutes. Remove from heat and add the vanilla. Stir into warmed milk and enjoy!

*Note: For creamier hot cocoa, add cream or evaporated milk.
Yield: 4 quarts

Source: Aunt Loretta Willis

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Homemade Hot Chocolate Mix

3 cups nonfat dry milk powder
2 cups powdered sugar
1 1/2 cups cocoa powder, dutch-process or regular
1 1/2 cups white chocolate chips
1/4 teaspoon salt

DIRECTIONS:
Pulse the while chocolate chips in a food processor until the chocolate is finely ground. Whisk together all ingredients in a large bowl. Store the dry mix in an airtight container for up to 3 months.

Hot Cocoa Syrup

2 cups sugar
1 cup cocoa powder
1/4 tsp. salt
1 1/3 cups hot water
3 tsp. vanilla

  1. In a medium saucepan, add sugar, cocoa powder, salt and hot water. Cook over medium heat, stirring constantly, until mixture comes to a boil.
  2. Boil and stir for 2 minutes.
  3. Remove from heat and add the vanilla.
  4. Stir into warmed milk and enjoy!

*Note: For creamier hot cocoa, add cream or evaporated milk.
Yield: 4 quarts

Source: Loretta Willis

Fresh-Squeezed Lemonade

Summertime is here and it’s time to cool off with a refreshing drink.

1 cup water
1 1/2 cups sugar
rinds of 2 lemons
1 cup lemon juice
4 cups cold water
ice

In small saucepan, make a syrup by adding 1 cup water, sugar and lemon rinds. Stir on medium low heat until sugar dissolves completely, and boil for 7 minutes. Cool. In a large pitcher, combine syrup, lemon juice and 4 cups of cold water. Stir well and serve immediately over ice.

Sheep Dip

So the name is a little odd (I didn’t come up with it!), but it comes from the fact that the dip is served and baked in a loaf of sheepherder bread. Call it whatever you want (some also refer to it as “Ham Dip” because it has ham in it), but I call it “Yummy!”

1 loaf sheepherder bread
1 1/2 cups sour cream
1 – 8 oz. cream cheese
1 tsp Worcestershire sauce
2 cups cheddar cheese
1/2 cup green onions
1 cup chopped green chilis
1 cup chopped ham

  1. Preheat oven to 350 degrees.
  2. Cream together sour cream, cream cheese and Worcestershire sauce.
  3. Stir together remaining ingredients and then add to cream mixture.
  4. Hollow out sheepherder bread and fill with dip (you’ll most likely have a little left over).
  5. Wrap in 2 layers of heavy duty foil.
  6. Place on a cookie sheet
  7. Bake for 1 hour 10 minutes.
  8. Serve warm with tortilla chips or crackers.

Source: Shelley Monson

Tomatillo Salsa

If you aren’t sure what “Tomatillo Salsa” is, maybe you’ve heard it called “Green Salsa.” This recipe tastes like the yummy green salsa served at Rancho de Tia Rosa’s.

1 – 28 oz. can tomatillos, drained
1/2 bunch cilantro, stems removed
1/4 cup sugar
4 slices nacho jalapenos (or more if you want more of a “kick”)

  1. Mix all ingredients in a blender.
  2. Chill before serving.

*Tomatillos can be found in the ‘Imported Mexican’ food aisle at most Food City stores.

Source: Leta Smith