Chocolate Monkey Tales!

4 bananas, cut in half

8 popsicle sticks

3/4 cup chocolate chips

1 tsp vanilla

2 T coconut oil

chopped nuts, sprinkles, etc.

Line a backing sheet with parchment or wax paper.  Cut Bananas in half and insert popsicle sticks.  Put in the freezer and let freeze overnight or  until frozen solid.  

Melt chocolate chips in a double boiler.  Add vanilla and coconut oil.  Stir until smooth.

Coat frozen bananas with chocolate.  I have found using a spoon helps.  Work quickly so that bananas don't thaw.  

After each banana is coated with chocolate, add chopped nuts or sprinkles.  Do this quickly, the coconut oil makes the chocolate set very fast.

Bananas should be ready to eat right away, or you can put them in the freezer for later.  Don't do more than 4 bananas.  The last 2 I did were starting to thaw and I ran out of chocolate.  The white ones on the end were my Yogurt Monkey Tails.  

Crock Pot Chili

One of the tricks I've learned when using a crock pot is to wait until the last 20 minutes before adding ground spices.  This prevents the spices from overcooking and diminishing in flavor.  Don't be afraid of the cocoa and cinnamon in the recipe.  In Mexico, it is common to use these spices in savory dishes.  There is just enough to add richness to the flavor of the chili, but not enough to overwhelm it.  Also, the butternut squash is a way for me to sneak extra nutrition to my family and make the chili go a little farther.  They never even know it's there.

1.5 lbs hamburger, browned

1 can corn, drained

1 can kidney beans, undrained

1 can pinto beans, undrained

1 can black beans, undrained

12 oz package frozen butternut squash

8 oz tomato sauce

16 oz diced tomatoes, undrained 

2 cloves garlic, minced

2-3 T chili powder

2 T cocoa powder

1 tsp cumin

1 tsp oregano

1 tsp coriander

1 tsp cinnamon 

Put hamburger, corn, beans, squash, tomato sauce, tomato paste and garlic in your crock pot and cook on low for 5-6 hours.  20 minutes before serving, add chili powder, cocoa powder, cumin, oregano, coriander, and cinnamon.

Top with sour cream, cheddar cheese, chives, etc.

NOTE:  For thicker chili, drain beans and diced tomatoes.