Hot Cocoa Mix

This recipe comes from our friend Kacy. It makes a huge batch, but it’s so good that it goes quick, quick!


  • 1 (8-quart) box powdered milk
  • 1 (11-ounce) jar Coffeemate (about 3 cups)
  • 1 pound powdered sugar
  • 1 pound Nesquik (about 3 1/4 cups)


  1. Combine all ingredients together in a big, sealable container.

Note: Use about 1/3 cup cocoa mix per 1 cup hot water. It mixes best if you stir the water into the cocoa, instead of vice versa.

Peppermint Ice Cream

For Rebecca’s birthday.


  • 1 1/4 c. water
  • 1 (14 oz.) can sweetened condensed milk
  • 2 c. light cream (I used half and half)
  • 1 T. vanilla extract
  • 1/2 c. crushed peppermint pieces


  1. Combine ingredients in ice cream freezer container; proceed according to manufacturer’s instructions. Garnish with additional crushed peppermint candy if desired. (Or, if you’re me, try to freeze it, fail, put the mix in your refrigerator overnight (letting all the peppermint chunks dissolve), and try again the next day. Sigh.)

Curried Baked Chicken

Here’s a versatile recipe from the OZC (old Zion Cookbook, the green one). Renae made it one night for our church small group and Lindsay M. made it for our freezer meal co-op. I’m trying to share more of these delicious freezer-friendly recipes. This one is so yummy. Double up–make one for dinner and freeze the second for later. You won’t be sorry!


  • 4 chicken breasts (with bone)
  • 1/3 c. honey
  • 1 tsp. salt
  • 2 tsp. mustard
  • 1 tsp. curry
  • 1/3 c. butter, melted
  • handful baby carrots
  • cubed red potatoes


  1. Preheat oven to 350 degrees.
  2. Place chicken in a baking dish.
  3. Mix together honey, butter, mustard, salt, and curry; pour over the chicken.
  4. Bake for 1 1/2 hours.


  • Can also cook in the crockpot, just add a little water and carrots/potatoes.
  • If a boneless, skinless chicken breast is used, the baking time will be decreased.