50+ Lifestyles

Crock Pot Hot Cocoa

• ¼ cup unsweetened cocoa powder
• 14 ounces can sweetened condensed milk
• 6 cups whole milk
• 2 cups heavy whipping cream
• 2 tsp pure vanilla extract
• 2 cups semi-sweet chocolate chips
• Mini marshmallows (for serving)

1. Heat up 1 cup whole milk to scalding (not boiling)
2. Whisk ¼ cup unsweetened cocoa powder into milk.
3. Into slow cooker, combine 14 ounce can sweetened condensed milk, remaining 5 cups of milk, 2 cups heavy whipping cream, 2 tsp vanilla, and 2 cups chocolate chips.
4. Stir in the coca and milk mixture you made first
5. Cover and cook on low for 2 hours, whisking often as it heats up. Be sure the chocolate chips are not clumping at the bottom of the crock pot.
6. Enjoy!

Hot Cocoa Cake with Peppermint–Marshmallow Frosting

Ingredients for the cake:

• ¼ cup flour
• ½ cup cocoa powder
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup sugar
• ¾ cup milk
• 1 egg
• ¼ cup canola oil

Ingredients for the peppermint-marshmallow topping & chocolate ganache

• 3 egg whites
• ¾ cup sugar
• ½ tsp salt
• ½ tsp cream of tartar
• 1 drop peppermint extract
• ¼ cup heavy cream
• ½ cup milk chocolate chips

1. Preheat oven to 350°F. Grease one 9-inch round cake pan with butter and dust with flour, shaking out any excess. Place a round of parchment in the bottom of the cake pan. Set aside.
2. In a large mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Add in the sugar and whisk the ingredients together. Make a well in the center of the dry ingredients and add the milk, egg, and oil. Using an electric hand mixer, mix the batter together on a low speed until well combined. Pour the batter into the prepared cake pan and place into the oven. Bake for 30 minutes or until a toothpick comes out clean when inserted into the center of the cake. Remove to a cooling rack.
3. Once cool, remove the cake from the cake pan. Peel the parchment paper off the bottom of the cake and put onto a serving plate.
4. For the Peppermint-Marshmallow: In a medium glass bowl whisk together egg whites, sugar, salt and cream of tartar. Place the bowl over a pot of simmering water and let the mixture cook, whisking occasionally, for 10 minutes or until the sugar dissolves and the mixture becomes fairly warm. Pour the warm mixture into the bowl of a stand mixer fitted with a whisk attachment and whip on high for 10 minutes or until fluffy and has the consistency of marshmallow fluff. Add a drop of peppermint extract and mix until just combined. Taste and add more extract,
   if needed.
5. When you’re ready to serve, dollop the marshmallow over top of the cake and spread with an offset spatula, leaving a 1/2-inch border around of the cake. Alternatively, you can put the marshmallow into a piping bag fitted with a star tip to make a festive design.
6. For the Ganache: Heat the heavy cream in a small saucepan over medium heat. Once the cream is warm, remove the pan from the heat and stir in the chocolate chips mix until smooth.
7. To serve, pour the warm ganache over top of the cake. Serve immediately. The marshmallow and chocolate will melt together a bit. It’s messy, but fun! For a less messy (but equally fun) serving option, slice the cake, plate individually and then drizzle some ganache over top of the slice.

Festive Marinara Meatballs

Serves 8

Perfect for cocktail parties, family gatherings, or a make-ahead freezer favorite.  Ready-to-cook Mulay’s Meatballs are allergen-friendly better-for-you meatballs made with real ingredients you can trust. Graza olive oil enhances the recipe with fresh, never blended, single origin olive oil.

• 2 Tbsp. Graza Olive Oil (“Frizzle” High Heat oil or spray)
• 2 packages (12 oz. ea.) Mulay’s “Nana’s Italian Meatballs” or “Salt & Pepper Meatballs” for a lower sodium option
• 2 packages (8 oz. ea.) Mozzarella cheese pearls
• 1 (20-oz.) jar Hy-Vee pasta sauce (marinara sauce)
• 1 (0.8-oz.) pkg. fresh basil
• 1 (0.8 oz.) pkg. fresh Italian parsley
• 3 Tbsp. Hy-Vee Grated Parmesan cheese

For best results, remove frozen meatballs from pouch and allow them to thaw in the refrigerator prior to cooking.

1. In Oven: Place thawed meatballs on cooking sheet drizzled with Graza “Frizzle” high heat olive oil and bake in preheated 425° F oven on middle rack for 15-17 minutes. Cook meatballs to 165°F.
2. Range Top: In large saucepan heat 2 T Graza Frizzle” high heat olive oil and brown meatballs over medium heat, turning often until brown on all sides. Cook to 165°F.
3. Top each meatball with 2 tsp. pasta sauce and 1 mozzarella pearl. Broil for 2 to 3 minutes or until cheese is melted and golden brown; cool slightly. If cooking on range top, place lid over pan to allow cheese to melt.
4. Garnish with fresh minced basil, parsley and grated Parmesan cheese, if desired. Serve with additional heated marinara sauce.

For more recipe ideas visit: www.hy-vee.com/discover/recipes