White Hot Spiced Chocolate with Cinnamon Whipped Cream

1 1/2 cups white chocolate chips
8 cups warm milk
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
Directions:
1. Double boil white chocolate until melted and smooth. (I used the microwave.)
2. Add warm milk to crockpot & gradually whisk in chocolate until incorporated. Add spices; cover and cook on high until hot and steaming (do not boil), about 2 hours.
3. Turn heat to low to keep warm for serving.
4. Garnish: Cinnamon Whipped Cream (recipe below), shaved white choclate, sprig of mint & pinch of orange
zest.
Cinnamon Whipped Cream:
2 cup(s) heavy cream, cold
3/4 cup(s) confectioners’ sugar
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) vanilla extract
In a large bowl, using a mixer set on medium-high speed, beat the cream, sugar, cinnamon, and vanilla until stiff peaks form. Do not overbeat.

From Abigail's in Pocatello

Anthony's Burnt Cream (Crème Brûlée)

(It looks a little burnt in the picture but it wasn't at all)



4 egg yolks
1 tsp. pure vanilla extract
1/2 C sugar
1 1/2 C whipping cream



SUGAR TOPPING:


2 tablespoons sugar
2 tablespoons packed brown sugar


Beat egg yolks with sugar until light. Add vanilla. Slowly stir in cream (do not whisk). Strain mixture and pour into ramekins or custard cups. Place ramekins in a 9x13 dish, put in oven and then add water to the dish (water bath). Bake for 50 minutes at 325 degrees or until set. Let cool 5 minutes and refrigerate for at least 4 hours.

To finish....cover top of each burnt cream evenly (AND VERY THIN) with the sugar topping (mixed well) and broil until caramel crisp top forms. Put back in fridge.

*** A couple of notes.
-In the picture my ramekins are 7 oz. dishes. I cooked it for 2 hours and 5 minutes. It was perfect.
-recipe makes 4 - 7oz. ramekins
-You want to place the pan with the ramekins in the oven BEFORE you add the water otherwise it's a mess trying to transfer to the oven.
-If you put too much of the sugar topping on it will burn or harden and not crisp up evenly which = disaster!
-Watch it VERY closely while it's under the broiler. It goes REALLY fast. RECOMMENDATION: It works a lot better if you have a small torch or want to buy one. The broiler is the next best thing.

Sweet Pork Tacos with Cilantro Lime Slaw

Cilantro Lime Slaw
1 package Cole Slaw or whole shredded cabbage (I like to get the bag of cole slaw by the bagged salads)
1 c. Cilantro, chopped
1 tsp. minced Garlic
1/4 tsp. Cayenne Pepper or a dash of your favorite hot sauce
1/2 tsp. salt
2 tbsp. Lime Juice
1/2 tsp. Cumin

Combine all but slaw in a mini food processor or chop and combine yourself. Mix desired amount of dressing with slaw mix no more than 30 minutes before serving.


Roasted Sweet Pork
6 (approx) pounds Pork butt/shoulder
1 19 oz. can Red Enchilada Sauce
1 can Dr. Pepper (20 oz)
2 tsp. Chili Powder
1 tsp. Cumin
1 tsp. salt
1 Clove Garlic or 1 tsp. Garlic Powder
1 1/2 c. Brown Sugar
1/2 onion, chopped
1/4 cup fresh cilantro, chopped

Combine all ingredients into your crockpot and cook on low overnight or until meat is tender.

Place the meat on top of a tortilla (option: used grilled corn tortillas.......but I'm sure flour would be good too) and then the slaw on top of that. Fold in half and take your first mouth-watering bite. You can also use the meat in burritos or tostadas as well. Or heck, you know this stuff would be good on a sandwich, or even just by itself.......with a fork. Just sayin'. ;o)

Enjoy.