Is there anything more comforting than cozying up with a cup of homemade hot cocoa during the winter season?

I say, no there is nothing more comforting. While my kids are home on the winter break, I made a large jar of homemade hot cocoa mix.

We are planning to enjoy it often. I will be honest, you really do not need to buy store-bought hot cocoa. You can totally make your own mix in matters of 5 minutes.

I really cherish this time with kids still home. Well, I know how I am going to handle when they all leave my nest.

I stayed with them all their life, started this blogging journey just to be here when they need me.

There is nowhere I rather wish to be right now than here with three of them close to me. We are playing our favorite animated movie and enjoying a cup of homemade hot cocoa.

To me personally small things matter so making memories like this is unforgettable.

Who do you cherish in your life?

I hope you guys like this recipe, and if you do happen to make my Homemade Hot Cocoa, please tag me on Instagram.

@sandraseasycooking and use hashtag #sandraseasycooking so I am able to see your delicious creations and share with my readers as well. Thanks in advance!!!

My hot cocoa is the best if you add a couple of homemade marshmallows. Try my super easy recipe and let me know what you think

Happy Cooking!!!

Tips

• Make sure that ingredients are not expired.
• Store the hot cocoa mix in the glass jar with a lid to keep it fresh.
• Make sure to use milk even though it is not needed but for extra rich hot cocoa, you must use any milk of your choice.

Equipment to use

• Heavy-duty saucepan. It is always amazing when you have a great saucepan to make hot cocoa in.
• You need a great whisk. I would recommend using a mini sieve to get rid of any lumps, however, you will need very good whisk as well.
• Never make hot cocoa on the high heat. Use medium temperature to make it. Stir slowly and allow it to bubble up without truly boiling.

Yield: Makes 5 and Half Cups Dry Mixture

Homemade Hot Cocoa Mix

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Easy and delicious homemade hot cocoa mix recipe

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

• 2 cups powdered sugar
• 1 cup unsweetened cocoa powder
• 2 1/2 cups nonfat dry milk powder
• 1 teaspoon fine-grain salt
• 2 teaspoons cornstarch
• Milk or water to serve (you may use any milk that you prefer)

Instructions

1. In a large bowl using Fine Mesh Strainer, pass the cocoa powder through the sieve to get rid of any unwanted lumps. Pack in the glass jar and mix well to combine. You may add handfull of marshmallows is you're gifting it.
2. Add all the other ingredients and mix it to combine everything.
3. Heat milk in the saucepan over medium-low heat.
4. Add 2 tablespoons of cocoa mix for every 6 Fl Oz of milk stir to dissolve.
5. Add marshmallows to your cocoa and you are done. I would suggest my homemade recipe which is super easy.

Notes

• Homemade Cocoa Mix could last for up to 6 months in an airtight container.
• If you would like to use water, then I suggest adding Powdered Milk (about 2 cups on this amount).
• You can also add 1 tbsp. Instant Espresso Powder to your Hot Cocoa, Dry Mix. It enhances the flavor of chocolate without having too much coffee flavor.
• Use Dairy Full Fat Milk, Soy, Almond or Cashew Milk.
• If you do not take dairy well, you may omit dry milk powder in the cocoa mix. However, in that case, you must use milk for extra creaminess.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Today, I have a very special post for you all, as well as Southern Green beans and New Potatoes with Bacon.

I cannot stress enough talking about food safety in the kitchen and around your home. It is a huge part of my life that I take very seriously.

That’s why I partnered with the nonprofit Partnership for Food Safety  Education so I could help increase awareness. As well as interest, and understanding among families.

Especially in the Southeast USA, about their role in the chain of prevention to reduce the risk of foodborne illness.

The US food supply is among the safest in the world, however, organisms that you can’t see, smell, or taste – bacteria, viruses, and tiny parasites – are everywhere in the environment.

According to the Centers for Disease Control and Prevention (CDC)

Each year, 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths in this country can be traced to foodborne pathogens.

That number is just astonishing to me in the most horrific way that roughly 1 in 6 Americans (or 48 million people) gets sick of foodborne diseases each year.

Foodborne illness costs Americans billions of dollars each year. It also serves as a constant challenge for consumers, researchers, government, and industry.

The Food and Drug Administration estimates that two to three percent of all foodborne illnesses lead to serious secondary long-term illnesses.

For example, certain strains of E.coli can cause kidney failure in young children and infants; Salmonella can lead to reactive arthritis and serious infections;

Listeria can cause meningitis and stillbirths; and Campylobacter may be the most common precipitating factor for a debilitating disease, Guillain-Barre syndrome.

It is extremely necessary to Fight BAC! And know the Core Four safety practices: Clean, Separate, Cook, and Chill. 

My kids are already trained from when they were toddlers about the importance of food safety.

They were cooking with me from such a young age, so that was a priority for me as a mother. As the main food chief of the house, my job is to teach them the importance of food safety.

Fortunately, we have never been sick from any kind of serious food poisoning.

I am extremely thankful for that. With that being said, it is up to you to pass the food safety information on to your kids. Well, to educate yourself as well.

Tap here for a more tasty side dish recipes

In my opinion, seeking information to educate yourself or your children to prevent sickness is the greatest gift that you can give yourself and your loved ones.

Even with this dish, as it is simple as it sounds, you could potentially harm yourself by not following basic food safety rules.

For example, cutting bacon and fresh produce on the same board. Not washing your hands, utensils, knives, or board, not using separate boards to chop. Also, slice meat and produce, leaving uncooked, uncured bacon on the countertops, etc.

Click Here for more delicious Potato Recipes

Another thing that should be mentioned that you might not even know:

Illness-causing bacteria can grow rapidly when perishable foods are left in the danger zone — between 40°F and 140°F. Always refrigerate foods in a timely matter.

Cooked bacon should be discarded if left for more than 2 hours at room temperature. Bacteria can survive in many places, including in your hands. Always wash your hands with soap and warm water before and after handling food.

When I see their faces with a slight smile on their face I know that a meal prepared with my own hands is very much enjoyed.

For me, love could be shown in many ways, and I show my love with a hug and warm food on the table.

If you make my Southern Green beans and New Potatoes with Bacon, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Yield: 4

Southern Green beans and New Potatoes with Bacon

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Easy and tasty side dish perfect for the holiday table or any time of the year when you crave a bit of comfort.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

• 4-5 slices Hickory Smoked Bacon
• 1 teaspoon butter
• 2 cloves Garlic minced
• 2 Shallots chopped
• 1 lb. New Potatoes boiled until tender
• 1 family size frozen Green Beans defrosted and drained
• Sea Salt and Ground Black pepper to taste
• 1 teaspoon dried Parsley
• 1 teaspoon dried Rosemary

Instructions

1. Start by washing your hands with warm water and soap for at least 20 seconds before and after handling food. Wash your cutting boards and counter tops with hot soapy water.
2. Remove the outer skin from the garlic and shallots. Wash the potatoes, garlic, and shallots: rub by hand or scrub with a clean brush while rinsing under running tap water. Dry with a clean cloth towel or paper towel before cutting vegetables.
3. Fill a large cooking pot with water, at least 2 inches above the potatoes, and drop in the potatoes. Add 1 tablespoon of salt and allow the potatoes to boil on high heat. Boil until the potatoes are tender, about 25 minutes. Using a colander, drain the potatoes, and rinse with cold water. Set aside.
4. Slice bacon into bite-size pieces. Heat the skillet. When hot, add sliced bacon. After handling the bacon, wash your hands and the cutting board with hot, soapy water.
5. Cook bacon until crispy. Place the cooked bacon on a paper towel to drain. Remove the skillet from the heat and spoon out half of the leftover bacon grease. Allow the grease to cool and discard.
6. Turn down the heat to medium-low. Add 1 teaspoon of butter to the skillet. When the butter is melted, add minced garlic and chopped shallots. Sauté for 20-30 seconds.
7. Add tender new potatoes, and turn a few times so the skin of the potatoes is coated with the oil.
8. Gently stir the green beans together with the potatoes in the skillet. Season with sea salt and ground black pepper, dried parsley and rosemary. Crumble the cooked bacon on top of the mixture. Continue heating and stir occasionally until a food thermometer reads 165 ºF and the dish is steaming. Serve immediately.
9. Enjoy your leftovers! Refrigerate them at 40 ºF or below within two hours.
10. Serve it immediately with perhaps salad and chicken or turkey on the side.

Notes

Chill: 

Enjoy your leftovers! Refrigerate them at 40 ºF or below within two hours. Clean: Wash surfaces and utensils after each use. Wash fruits and veggies before preparing food, even if you plan to peel them.

Separate:

To prevent cross-contamination, always use separate cutting boards and plates for produce and for raw meat, poultry, seafood, and eggs.

Cook: 

Always use a food thermometer to ensure cooked food reaches a safe internal temperature. (165 ºF for poultry – 145 ºF for fish, pork, beef, veal, and lamb – 160ºF for ground beef, pork, veal, and lamb).

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

NOTE: Keep raw meat, poultry, seafood, and eggs separate from -all other foods at the grocery store and in the refrigerator.

Disclaimer: This post is sponsored by the Partnership for Food Safety Education. All opinions, pictures, and content have been done by me, in my own words.

One of my favorite Thanksgiving side dishes, besides bowl-full of mashed potatoes and a tub of gravy (DUH!), is this tasty and quite easy green bean casserole.

My kids are crazy about it just as much I am. For us, it is all about the side dishes. Yes, we love oven-roasted turkey, but the sides are the center of attention, at least on our table.

Aleks, my oldest son, makes the best cranberry sauce. On the other hand, my baby girl, Anna, makes her chocolate cupcakes.

CLICK HERE FOR AMAZING DUTCH OVEN TURKEY.

I must admit, they are better and better each time she makes them. So, Daniel and I prep side dishes, while hubby just wanders around and entertain family or help each of us for a bit.

Speaking of side dishes, I have posted on my blog garlic mashed potatoes. Seriously, it is out of this world, so you must try it.

I am always really excited about Thanksgiving dinner. I said it a million times before, but for some reason food that we prepare for Thanksgiving or on holidays in general, always tastes so much better.

Perhaps we are all in the holiday mood – music, the aroma of delicious food and laughter, the most important people in our life all wrapped in one house, so of course, a meal tastes phenomenal.

So, my dear readers, I want to share the easiest side dish and I dare to say, it’s the most delicious green bean casserole, and it’s done in less than 30 minutes. 

If you for some reason do not have an oven, and own microwave, yes, you could do it in the microwave or conventional oven. Please use a microwave or conventional oven-safe dish.

As you can see, it is such a simple side dish that could be enjoyed all year round. You can serve it with chicken, fish or any other protein.

I wish you all happy Holiday season from Thanksgiving to January 7th, where we celebrate Orthodox Christmas.

The kids are quite excited to celebrate both so we always make amazing dinner and delicious sweets.

If you try this Easy Green Bean Casserole or any other recipe from my blog, please tag me on INSTAGRAM. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!!!

Yield: 6 Servings

Easy Green Bean Casserole

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Thanksgiving would not be the same without a green bean casserole. This one is easy and very tasty.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 2 cans Green Beans 432g in one can (any type -french, regular, string, etc.)
• 1 jar Mushroom Alfredo Sauce (you can use cream of mushroom soup or chicken condensed soup)
• 4-5 Mushrooms sliced (cremini, baby Bella or baby Portabella)
• 2 cups 8oz/1 bag cheddar cheese, shredded
• Freshly grounded black Pepper a pinch or two

GARNISH:

• 1 container French Fried Onions
• 5 slices Chopped Crispy Bacon
• 1/4 tsp. Ground Black Pepper
• 1 tsp. Dried parsley

Instructions

1. Preheat oven to 375°F (190°C).
2. In a deeper baking dish, add drained green beans.
3. Pour Mushroom alfredo sauce or you may use more traditional which is cream of mushroom soup, or you might try cream of chicken soup which is also called chicken condensed soup. They are all great, and we like it with all of them but lately preferred MUSHROOM Alfredo Sauce.
4. Add sliced mushrooms. It is not neccecery but it tastes really good with the addition of mushrooms. Mix the whole thing together to combine.
5. Top it with cheese completely, from one end to the other, and add ground a bit of ground black pepper on top of the cheese.
6. Press a bit, and bake for 15 minutes, then add 1 cup of French fried onions and cook for an additional 5 minutes.

GARNISH:

1. Make bacon in the air-fryer or oven until crispy then chop in the small pieces.
2. Top the casserole with additional french fried onions and chopped bacon.
3. Add a bit of dried parsley at the very end.

Notes

If you don't want to use canned green beans, you can cook frozen or fresh ahead. For fresh you will definitely need a longer time to cook them. For frozen around 20 minutes of cooking at high temperature. Green beans need to be tender. So, pour water above the green beans, cover and crank the heat. Every 5-7 minutes, check to see if you need to add more water, and of course stir. Taste and see if they are tender or not.

If you are using a microwave, I would add french fried onions after cheese is melted. You would need to cook it in the microwave for 6-7 minutes or until cheese is completely melted and cream of chicken soup starts to bubble up, then take the casserole carefully out and add onions.

French fried onions are already crunchy, so to avoid getting them soggy, add them after. This could be also done at the last minute before serving.

NO SALT necessary. Cheese, as well as the cream of mushroom soup, cream of chicken or in this case MUSHROOM Alfredo sauce, have enough sodium.

If you do NOT eat chicken, you can use CREAM OF MUSHROOMS SOUP as a substitute. It's very good either way. Leftovers: Place chilled green bean casserole in an airtight container and keep it for up to 3 days. On that note... I don't like to keep my food for longer than 3 days.

Bacon is, of course, optional, but if you are bacon eater then this is a game-changer. It tastes amazing with it!

The first image is with mushroom alfredo sauce, bacon and french onion topping, and the second image is with bread crumbs, french onion and it was made with cream of mushroom soup.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest