Starting my plan for a homemade holiday

I'm so terribly sorry for not posting more frequently, I've just been blogging all over the internet and this hasn't been a focus.  Sorry.

However, hot chocolate will make me take the turn.

I would like to begin my plan to make a homemade food package for our gifts this year (except maybe not the kids) and this look like a great place to start.

http://www.foodnetwork.com/recipes/alton-brown/hot-cocoa-recipe

We always need a Quick Ranch Recipe

• 1/2 C. mayo 
• 1/2 C. yogurt 
• 1 tsp dill 
• 2 tsp parsley 
• 1/4 tsp, garlic salt 
• 1/4 tsp. onion salt
• 1/4 tsp. pepper

This worked great!!

These chocolate chip cookies look awesome

http://sisterscafe.blogspot.com/2010/03/melanies-famous-chocolate-chip-cookies.html

Whole Wheat Cream Biscuit

Making these in the morning:

1 cup whole wheat pastry flour (or AP flour)

1.5 teaspoon baking powder

.5 teaspoon salt

.5 Tablespoon sugar (I might mix agave instead with the cream and add that to the dry)

Mix

Add 3/4 cup of cream

Mix, roll, cut out and bake at 500 for 10 min

Suzanne made this most wonderful Chicken and Wild Rice Soup last weekend

Chicken and Wild Rice Soup
from Mary G.

½ cup butter
1 finely chopped onion
½ - 1 cup frozen corn (or ½ cup chopped celery, if preferred)
½ pound fresh mushrooms, sliced
½ cup carrots, sliced
¾ cup all-purpose flour
6 ½ cups chicken broth (can use 7 bouillon cubes plus 6 ½ cups water)
2 cups cooked wild rice
1 pound boneless, skinless chicken breasts, cubed
½ teaspoon salt
½ teaspoon curry powder
½ teaspoon mustard powder
½ teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds
2 cups nonfat half-and-half (use normal half-and-half if you prefer, but you won't believe how delicious this is with the nonfat variety!)

Melt butter in a large saucepan over medium heat. Stir in the onion, corn, chicken and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Transfer mixture to large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer.

Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through and then pour in the half-and-half. Let simmer 1 to 1 ½ hours. Be careful not to let the soup come to a boil or it won't thicken properly - let it simmer on low heat, stirring occasionally.