Visitors!

This week my sister came to visit, and as we were having company I decided to try some fun new recipes I'd been waiting to try. The first was a frozen hot chocolate, which was great as it's just started to warm up here. Sadly we weren't quite patient enough for the ice to freeze and so we just ate them old rather than frozen, but it was still delicious! The other recipe is something that had been hanging around my pinterest account for a while, and fit great because I had to work and didn't want to have to rely on frozen pizzas too many time. So I went the slow cooker route and made honey sesame chicken in my crock pot. It turned out great as well and we'll definitely have to be having it again sometime! As far as the contest goes we didn't have many entries so there isn't really much need for any wait, so I'll be getting those cookbooks sent out today :) Enjoy the recipes and thanks to everyone who shared this blog!

Frozen Hot Chocolate

• 3 tablespoons granulated sugar
• 3 tablespoons (1 packet) hot cocoa mix
• 2 tablespoons unsalted butter
• 1/3 cup semi-sweet chocolate chips
• 1/3 cup white chocolate chips
• 1 can (12 oz) evaporated milk, divided
• 4½ cups ice cubes
• whipped cream

Combine sugar, cocoa mix, and butter in top of double boiler that is set over gently boiling water (a bowl set over a pot of boiling water will work just as well, so long as it sits close enough to the water). Stir often until melted and smooth paste forms. Add semi-sweet & white chocolate chips; stir. When chips begin to melt, slowly stir in 1/2 cup evaporated milk. Stir until smooth and velvety. Cool to room temperature. Combine chocolate base mixture, remaining evaporated milk and ice in blender (in batches, if necessary); cover. Blend until smooth. Pour into individual glasses. Top each with whipped cream. Sprinkle with additional chopped chocolate chips & mini marshmallows, if desired. Serve with a straw and spoon.

Crock Pot Honey Sesame Chicken

• 6-8 boneless, skinless chicken thighs or 4 chicken breasts
• Salt and pepper
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup honey
• 1/4 cup ketchup
• 1/2 cup low-sodium soy sauce
• 2 tablespoons vegetable oil or olive oil
• 1/4 teaspoon red pepper flakes
• 4 teaspoons cornstarch
• 1/3 cup water
• 2 packets minute rice, optional
• 1/2 tablespoon (or more) sesame seeds
• 3 scallions, chopped

Place chicken in Crock Pot and lightly season both sides with salt and pepper. In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours. Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside. Prepare rice according to package instructions. In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened. Add cooked rice to 4 plates, top with chicken and spoon sauce over top. Sprinkle evenly with sesame seeds and chopped scallions.