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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a counrty gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Wednesday, February 17, 2016

Instant Chocolate Indulgence

A quick, delicious way to enjoy a cup of coffee! Adding the Hershey Milk Chocolate Snack Size Candy Bars, was a way for me to use up the leftover chocolate candy bars from Halloween. You can also use 4 Hershey Bliss Milk Chocolate Hearts (which were leftover chocolate candy from Valentine's Day).


Instant Chocolate Indulgence

3/4 cup water
1-1/2 teaspoons instant coffee
2 (1/2 oz.) Hershey's Milk Chocolate Snack Size Candy Bars (or 4 Hershey's Bliss Milk Chocolate Hearts)
2 tablespoons Half & Half Cream
Reddi Wip or Cool Whip Whipped Topping, to garnish coffee

Add water and instant coffee in a heatproof cup or mug.

Heat coffee in a microwave until it's hot.

Add the snack size chocolate candy bars to the coffee.

Stir until the chocolate in coffee has melted.

Pour in the half-and-half cream, and stir.

Top coffee with some Reddi Wip, or add a dollop of Cool Whip.

Yields: 1 serving

Note: If the coffee doesn't seem to be hot enough after adding the cream, you may want to reheat your coffee just a bit in your microwave, and before topping it with the whipped topping.

Peanut Butter-Chocolate Coffee

A peanut butter and chocolate flavored coffee, topped with whipped cream. What's not to like! 

Peanut Butter-Chocolate Coffee

3/4 cup water

1-1/2 teaspoons instant coffee
1 tablespoon creamy peanut butter
2 tablespoons chocolate syrup
2 tablespoons Half & Half Cream
Reddi Wip or Cool Whip whipped topping, to garnish coffee

Add the water, instant coffee, peanut butter, chocolate syrup, and cream into a coffee cup.

Place coffee cup in a microwave and heat coffee through. (I heated my coffee in a 900 watt microwave oven for 1 minute and 55 seconds.)

Stir coffee thoroughly, so the peanut butter dissolves well.

Top coffee with either Reddi Wip or with Cool Whip, and enjoy!


Yields: 1 serving

Sunday, February 14, 2016

Valentine Flowers From My Hubby!

I am one lucky lady! My sweet hubby gave me some beautiful flowers on my favorite holiday today.


Monday, November 23, 2015

Chocolate Chili

I make this chili with Hershey's Milk Chocolate "Snack-Size" Candy Bars, but sometimes I will use 10 Hershey Milk Chocolate Kisses in place of the snack size chocolate bars. I love how this chili smells while it's simmering. You can actually smell the chocolate.

Chocolate Chili

1 lb. ground beef
1/2 cup diced onion
1 clove garlic, minced
1 tablespoon  chili powder
2 teaspoons  chili powder
3 (8-oz.) cans tomato sauce
4  Hershey's milk chocolate "snack-size" candy bars
1 (16 oz.) can bush's kidney beans, drained and rinsed

In a 3-quart saucepan, spray the bottom of pan with a no-stick olive oil cooking spray.
 
Add the ground beef, onion, and garlic, and cook until the beef is brown, and onion is soft.
 
Drain the meat, to remove any excess grease, then add the meat back to the pan.
 
Add all of the chili powder to the pan, along with the tomato sauce, and the snack-size chocolate candy bars. Cook over a low simmer for 5 minutes; stirring frequently.
 
Add the kidney beans, and stir frequently while simmering for 5 minutes, or until the chili is heated through.
 
Ladle the chili into bowls, and serve immediately.
 
Yields: 4 servings

Sunday, November 22, 2015

Manwich Chili

Enjoyed this chili made with a can of Hunts Manwich Original Sloppy Joe Sauce.
It's meaty, yet hearty, but not too spicy.

Manwich Chili

1 lb. (90 %) lean ground beef
1/2 cup diced onion
1 large clove garlic, minced
2-1/2 tsp. chili powder
1/2 tsp. ground cumin
1/8 tsp. garlic powder
1 (15 oz.) can Hunts Manwich Original Sloppy Joe Sauce
2 (8 oz.) cans tomato sauce
1 (15 oz.) can dark red kidney beans, rinsed & drained
1 (15 oz.) can light red kidney beans, rinsed & drained
1 (15 oz.) can black beans, rinsed & drained
Garnish: with shredded sharp cheddar cheese
Garnish: with sour cream

Spray the inside of a Dutch oven with an olive oil cooking spray.

Cook the beef and onion in the Dutch oven over medium-high heat; till the beef is no longer pink, and the onion is tender. (I found it only took 5 minutes to cook the onion and brown the meat.) Stir and crumble the meat with a fork while cooking.
 
Lower the heat, and add the minced garlic, stir and cook for just 30 seconds.

Stir in the chili powder, cumin, and garlic powder, then add the Manwich and tomato sauce, and stir.

Cover the Dutch oven; cook and heat the meat and sauce over the lowest simmer you can get for 20 minutes; stirring occasionally.

Add the kidney beans, stir, then cover, and cook/simmer for an additional 10 minutes.
 
Ladle the chili into bowls, and garnish each bowl with a bit of the shredded cheese and sour cream.
 
Yields: 8 servings