Linda's Hot Cocoa Mix

10 cups instant dry milk.. I put through food processor
6 cups powdered sugar
1 3/4 to 2 cups cocoa
2 cups dry French vanilla creamer

Mix well. Store in airtight container

I use little over 1/3 cup to 1 cup hot water.
stir well...

All kinds of add ins you can use to make this even more delicious...my favorite is to pour a big ol splash of coconut crème coffee creamer.. it's like a liquid mounds bar! So delicious

Scrapple

Scrapple...such a nice word..unless you're thinking of the way it used to be made way back in olden times and they used everything from the pig but the oink! EWW.... I'll pass, thanks..
This recipe comes from Della's in-laws from the back woods of Beckley, West Virginia! Ok so I don't really know if it's backwoods but the original recipe or way of making it is very old, going back generations..
Give it a try if you've never had..its very delicious..

Della’s Scrapple
Really not a recipe as per measurement... more of a taste and texture thing..

We start with a big pork roast..with some fat on...Just cook pork in water with sage, Lawreys, some accent and garlic powder til falling apart. Grind it up fat and all and put back in pan with water. Add white cornmeal, til the  right texture,  heating on low while stirring... often til thickens. Taste a bit for seasoning to your taste.. may add more sage or other seasoning till right taste..Spread in pan,refrigerate slice and fry!! Yum! ( you want it to set for at least 24 hours to get a good slice.😊

The original recipe only called for sage, salt and pepper.. this revision is Della’s and it’s delicious.. mine would have onion and pepper in it.. two things Della does not like..

Sorry I cannot be more specific on texture and amounts..it is a trial and error kinda recipe.

I've made it where i didn't get the texture correct and it wouldn't hold together well.. still fried it and ate it ..was still good..so i keep trying, this next time will be perfect!!

Linda's Fried Walnuts

6 cups water
4 cups walnuts
1/2 cup sugar
Pinch salt
Oil for frying
In sauce pan on high heat bring water to a boil then add walnuts and bring back to boiling then cook for one minute .
Pour in colander and rinse with hot water then drain ..
in large bowl with a rubber spatula stir walnuts in sugar until dissolved let sit a few minutes if needed
In a big cast iron pan bring 2 inches of oil to 350° or you can use a fryer, add about 1/2 of the walnuts and fry for five minutes or until golden ...stirring often ... take out and put in a colander to drain, salt lightly. Shake often while cooling so they don’t stick.
Lay out on parchment to continue cooling.
Repeat with remaining walnuts.
When cool store in an airtight container

Peanut Butter Balls

Oh so good.. and can add in many options as you like... coconut, mini choco chips, chopped nuts.... etc..


1/2 cup softened butter
2 1/2 cups pt butter
2 3/4 cup powdered sugar
2 cups rice crispies
I also added:
1 scoop protein powder
2 teaspoons ground flaxseed

Mix all together well and roll into balls, size of your choice.
Dip in chocolate if you like but we loved them plain or rolled in powdered sugar..
Chocolate dipped ones I also top with nuts and or coconut..

Try not to eat all in one setting!! Delicious!

Cinnamon-y Applesauce Pumpkin Muffins

Lorelei wanted applesauce muffins..and well, since they don't eat the best I always try to add in good for them stuff. Such as protein powder, which you cannot taste and pumpkin which thankfully they really like anyway!!


1 boxed carrot or spice cake
4 eggs
2/3 cup oil
3/4 cup homemade cinnamon applesauce
      if not very cinnamon-y might add a T or so
1/2 cup pureed pumpkin
1/4 cup brown sugar
1 cup milk
1 big scoop of vanilla protein powder

Mix well and scoop into any size muffin tins you like.
I use reg lined cupcake pan and the mini cupcake pan.

350* at 18 minutes for regular pan and
16 minutes with the mini pan..i use a toothpick and test to make sure done.

cool and drizzle or dip in glaze of your choice.. or eat plain..

Garlic Hummus

Garlic Hummus

1 15 oz can chickpeas (garbanzo beans )
1 teaspoon baking soda
1/2 cup tahini paste
1/4 cup extra virgin Olive oil
2-3 Tablespoons fresh lemon juice
1-2 cloves garlic
1/4 teaspoon ground cumin
1/4 teaspoon salt
reserved water from cooking the chickpeas

Drain and rinse the chickpeas. Swirl around and you will get a lot of the skins off if you don't care for them.
Put in a saucepan and cover with water about 3 inches, add 1 teaspoon baking soda and bring to boil on med high heat, then cover and turn to medium heat and cook for 1 to 1 1/2 hours. Drain but save some of the water. I rinse a bit more to really get rid of the skins that are now floating everywhere.

Put beans in food processor till no chunks are left.
add the tahini paste, olive oil, lemon juice, cloves, cumin and salt.
Process until smooth. Add some of the reserved liquid a little at a time IF needed till desired consistency.
Put in a pretty bowl an drizzle with evo and paprika , your choice.. I just like to dig in..
My photo is not the prettiest but bot it is delicious!