Forget burning your tongue on hot chocolate, now you can suffer brain freeze! Thanks to this Frozen Hot Chocolate—an icy, easy, and delicious blend of milk, chocolate, and ice—you're going to have trouble taking small sips.
Ingredients:
Directions:
In a small pan, whisk together sugar, cocoa powder, semi sweet chocolate, and ½ cup milk over medium heat until melted. Remove from heat and whisk in remaining 1 cup of milk. Let cool slightly. Place in a blender with ice and blend until smooth.
(Serves 4)
Still feeling the heat? Blend up this Strawberry Marshmallow Milkshake or Rice Krispie Square Milkshake, both guaranteed to cool you down.
Preheat oven to 350°F. Coat an 11x7-inch baking dish with non-stick cooking spray. In a large bowl, toss apples, strawberries, sugar, and cinnamon. Place in prepared baking dish. For the topping, in a large bowl, mix oats, flour, brown sugar, and cinnamon. Add margarine, mixing with a fork until crumbly. Sprinkle over fruit. Bake uncovered for 25 minutes. Loosely cover crisp with aluminum foil and bake an additional 10 minutes. 
For the walnuts, preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside. In a medium bowl, combine walnuts and honey, tossing well to coat. In a small bowl, combine sugar, salt, and chili powder. Pour over walnuts and mix well. Place on prepared baking sheet and bake 8 minutes. Stir nuts and continue baking 6-8 minutes more until lightly toasted. Remove from oven and let cool before adding to salad. For the dressing, in a blender, combine olive oil, mint, lemon juice, lime juice, honey, salt, and pepper. Process until smooth. To serve, place watermelon cubes, mint, arugula, and honey-roasted walnuts in a large serving bowl. Toss with dressing and gently toss in crumbled goat cheese. Serve immediately.
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