Chocolate PlayDough

Mix together:
1 1/4 cup flour
1/2 cup cocoa
1/2 cup salt
2 tsp. cream of tartar

Make sure you combine these ingredients until they are thoroughly mixed together. Then add 1 1/2 T. cooking oil and 1 cup boiling water. Mix and knead until you have a nice smooth ball of dough. Use! Store in airtight container!

Non-Dairy Tropical Ice Cream

1 – 15 ounce can Cream of Coconut
¾ cup powdered sugar
¾ cup mango nectar

Refrigerate the can of Cream of Coconut and mango nectar overnight. Place a large mixing bowl and beaters in the freezer for about 5 minutes.

Put the cold Cream of Coconut to the cold mixing bowl and add the powdered sugar. The Cream of Coconut will be partially solidified at the top and more watery at the bottom, this is normal as the cream part rises to the top and gets more solid. Beat on high speed until the Cream of Coconut gets very thick (like lightly whipped cream) add the mango nectar and mix until well blended. Spoon into a plastic or glass container with a snug fitting lid, smooth it down to compact it and freeze for at least 8 hours or overnight.

Will be a soft, not solid frozen mixture. For best result serve in cold dishes.

Chocolate Chipotle Bacon Popcorn

8 ounces dark chocolate, melted
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground chipotle spice 
10 cups popcorn, air or oil popped
Kosher salt
4 strips bacon, cooked until crisp, drained, and crumbled

Melt chocolate in the microwave. Heat for 30 seconds on HIGH. Remove chocolate, stir, repeat until chocolate melts. Or place chocolate in the top of a double boiler. Heat water over medium-high heat, stir until chocolate melts.

Line a rimmed baking sheet with parchment paper, set aside. In small bowl, stir together melted chocolate and spices. Pour chocolate over popcorn. Using a wooden spoon, toss to combine.

Spread mixture on prepared baking sheet. Sprinkle popcorn lightly with kosher salt. Sprinkle crumbled bacon over the top of the popcorn. Allow chocolate to set. Break popcorn into pieces, and serve.

White Castle Like Sliders

1/2 cup dried onion flakes
2 pounds ground chuck- 80/20 ground beef
1/2 t. seasoned salt
6 slices cheddar cheese
24 small party rolls (like the Hawaiian sweet rolls)
24 dill pickle slices (opt)

Evenly spread the onions on the bottom of a 9x13 inch baking dish. Gently press the ground beef on top of the onion flakes. Press evenly making one giant pattie. Sprinkle with seasoned salt. Bake in a 400 degree oven for 20 minutes. Using a paper towel, pat the excess grease from the top of the pattie. Top with cheddar cheese, return to oven for 2 more minutes. Remove from oven, let set 5 minutes then cut into 24 patties. Slice open and separate each party roll. Place bottom of rolls on a large platter. Using a spatula lift pattie with onion layer onto each bun bottom. Top each slider with a pickle slice then the bun lid. Serve immediately. Makes 24 Sliders

Ranch Dry Seasoning

5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder

Mix together and store in an air tight container.

For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.

For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend

Taco Seasoning

1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt

Put ingredients into a jar and shake.

Onion Soup Mix

2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper

Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.
Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.