Hot Chocolate Recipe For Dia De Los Muertos

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It’s almost time for Halloween! This is the time to celebrate Halloween and Dia De Los Muertos. When we lived in Colorado we hardly ever saw decorations for Dia De Los Muertos but now that we are in Texas they are all over our H-E-B! I wanted to merge the two Holidays together for our first October in Texas. I know that Dia De Los Muertos has a lot of traditional recipes, so I recreated one for my family. I wanted to come up with something fun and tasty that families could enjoy after a long night of trick or treating. I used NESTLÉ®  products from my local H-E-B to create this recipe. I even bought my cups there! Look for a demo at your nearest HEB store, check out the list for locations and dates HERE. They will be sampling Pumpkin Cookie Butter dip with LIBBY’S 100% Pure Pumpkin and HEB Specaloos Creamy Cookie Butter!

Here is what you need:

– NESTLÉ® TOLL HOUSE® cookies – any flavor you like
– NESTLÉ® Rich Milk Chocolate Packets
– Chili Powder
– Sugar
– Whip Cream

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Start baking the cookies by following the instructions on your packaging. We bought the Hot Chocolate and White Chip Macadamia Nut cookies. I used the Hot Chocolate cookies for this recipe. Chocolate on top of chocolate, sounds like a match made in heaven!

While they are baking you can unwrap 10 NESTLÉ® BUTTERFINGER® bars and chop them in a food processor. Go ahead and set this aside because we will use it later.

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Now you need to rim your mugs with the chili powder and sugar. Take 1 TBSP chili powder and mix it with 2 TBSP sugar. Pour it onto a plate and spread it. Take your mug and moisten it with water, then dip it into the chili powder and sugar. Make sure your mugs aren’t dripping, that will make it soggy. I just dipped my finger in water and ran it along the rim.

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Now its time to boil some water! I used NESTLÉ® Milk Chocolate Mix for the hot cocoa. You can use boiled milk or water, whatever you prefer. I already had my tea kettle of boiling water ready to go. I emptied the packet into the mug. Be careful not to get any on the rim! Now you can pour in your hot water and mix.

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Now its time to use those crunchy NESTLÉ® BUTTERFINGER® pieces! Go ahead and spoon in as much as you like. I typically use 2-3 TBSP per mug. Don’t stir it!

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Get your cookies and cut little V’s in them with a sharp knife. BE CAREFUL! Then sit them on the rim of the mug and top everything off with whip cream.

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Serve your hot chocolate with a plate of NESTLÉ® TOLL HOUSE® cookies! For more recipes to enjoy Dia De Los Muertos with, click here! Check out your local H-E-B to buy what you need to create your next masterpiece! Make this Holiday even more special by trying this recipe with your family.

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Shrimp and Italian Sausage Pasta


Italian Sausage
Small tail off shrimp
2 cans tomato sauce
1 can diced Italian tomatoes
1/2 – 1 cup evaporated milk
Olive oil (I use truffle oil)
Whatever noodle you choose
Italian Seasoning
4-6 garlic cloves
1 Onion

Chop your onion and garlic. Slice your Italian sausages. Heat some oil in a skillet and cook the Italian sausage until it is half way, then add the onion and garlic. Add 2 TBS Italian seasoning and 1 TBS Oregano. Once everything is cooked together for a few minutes set the sausage aside. Sautee you shrimp in a pan with 1 TBS chopped garlic.

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In a large sauce pan heat the tomato sauce and diced tomatoes. Add the Italian sausage that you set aside earlier. Cover the pot and simmer for 45-60 minutes, stirring occasionally. Remove from heat and stir in the evaporated milk. Add as much or as little as you like. I prefer a creamier sauce so I usually add 1 cup.

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Cook the noodles. I like to toss mine with my truffle oil after I strain it, completely optional.

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Now just top your pasta with the sauce and add some shrimp. ENJOY!

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Easy Delicious Baked Salmon

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This Magic Salmon Seasoning is AMAZING! I love it. I’ve only made salmon since Tom and I have been together once or twice. I wanted something new to cook in our new life in Texas, so one day at HEB I saw the seasoning and I decided to give it a try. I AM SO GLAD I DID!

This meal literally takes me 30 minutes to complete.
I put 1lb of fresh Alaskan Salmon on a piece of foil. Then I sprinkle the seasoning on it pretty generously. After the seasoning I place cubes of butter on the top. Fold the foil up around the salmon and seal it.

Pre-heat oven to 425 degrees then place the salmon in there to cook for 10 minutes. Open the foil up and cook the salmon for another 5-10 minutes or until the top starts turning golden.

Now serve with the colorful sides and ENJOY! This is SO easy and I am so impressed that this can be done so quickly.

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Shrimp And Chip Appetizer

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Today I have a recipe that I recreated after having these as an appetizer at a reception. I was shocked at how simple and amazing these were. I think this would be great for finger food at any event.

To start I cooked some tail off small shrimp in a hot pan with olive oil and salt. Once those were cooked through I set them aside.

Use my Guacamole recipe – http://smohrlife.com/2013/08/26/guacamole-recipe/

Once that is finished cut some leaves off cilantro bunches and pick out your best looking chips to use. Now just drop a spoonful of guac onto each chip and top with the cooked shrimp and a cilantro leaf.

Now just set out onto a pretty plate and enjoy! These are so tasty and pretty to look at.