Peppermint Chocolate Cookies

Okay y'all, don't make these for the cookie swap - I'm bringing them this year!
My sister found these in Rachael Ray's Everyday Dec/Jan issue.

Peppermint Chocolate Cookies
1 1/2 sticks (6 oz) unsalted butter, softened
1 1/2 cups confectioners sugar
1 large egg
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 pinch salt
Two 3.5 oz bars dark chocolate, finely chopped
1/2 tsp vegetable oil
2/3 cup finely crushed peppermint candy canes or candies


1. Using electric mixer, beat the butter until soft. With the mixer on low, gradually add the confectioners' sugar until creamy, then beat in the egg.
In a medium bowl, whisk together the flour, cocoa and salt; add to the mixer about 1/3 at a time, beating at low speed until smooth.

2. Lay a 16-inch sheet of parchment paper on a work surface; turn out the dough onto the paper. Using your hands, shape the dough into a 12-inch long cylinder; wrap tightly in the parchment and roll into smooth, even log. Twist the ends to seal and refrigerate for 30 minutes; reshape the cylinder and refrigerate for 30 minutes more.

3. Preheat the oven to 350 degrees, line 2 cookie sheets with parchment paper. Unwrap the dough; using a sharp knife, slice into 1/3 inch thick rounds. Place about 1 inch apart on the cookie sheet; bake until firm, 18 to 20 minutes. Let cool completely.

4. In a bowl, combine 2/3 of the chopped chocolate with the oil; microwave 30 seconds, then stir until smooth. (If needed, heat for additional 10-second intervals.) Stir in the remaining chopped chocolate until smooth.

5. Using an offset spatula, spread a scant teaspoon of melted chocolate on top of each cookie. Sprinkle the peppermints on top and let stand until set, 2 to 3 hours.


Makes 28 cookies, 25 min. pre (plus chilling and cooling), bake 20 minutes.

In the mood for pumpkin- Pumpkin Crunch

I am not overly fond of pumpkin pie, but when a girl at work made this recipe I was in food love. It is wonderful chilled or warm. Try it- you'll like it!

Pumpkin Crunch-

1 can (15 oz.) solid pack pumpkin
- 1 can (12 oz.) evaporated milk
- 1 1/2 cups sugar
- 3 eggs-
-4 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 1 pkg. Yellow Cake Mix
- 1 cup margarine (melted)
- pecans (optional)
- cool whip
Grease bottom of 13"x9" pan. Preheat oven to 350.
Combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and salt in large bowl.
Pour into pan.
Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans (optional).
Drizzle melted butterevenly over top.

Bake at 350 for 50-55 minutes or until golden brown.
Cool completely. Serve with cool whip. Refrigerate leftovers.

Brie and Brioche

General Notes

You have to start this recipe the night before (though total prep time is really not much for the end result). I usually start the dough late the night before, then it rests in the refrigerator until the next afternoon/evening. This is a delicious and really impressive dish to bring to a party; not something to count calories by either!

I did this using my 7 cup Cuisinart food processor, and almost burnt out the motor (well, I may have totally burned out the motor, I haven’t checked yet). The dough rose up and overflowed into the turning mechanism and gooped it up. If you have a larger size food processor, you could try that. Or, it seems safe to try it in a stand mixer with a dough hook. The consistency of the dough is what is important. You will know the dough has been mixed enough when it is elastic and smooth (it will still be a little sticky since there are lots of eggs and butter in the recipe).

You can find Brie in the Publix fine cheese case (or, Fresh Market). Note: I have used both the 13 oz. and the 7 oz. size; if you could find 9 oz. it would be perfect.

When you open the Brie, cut off the white stuff on the outside (the mold cover?) using a serrated knife.

This recipe is from the book 100 Great Breads by Paul Hollywood (thanks, Darcy! I love this book!).

Brioche Dough

2 1/2 cups white bread flour

scant 1/4 cup superfine sugar

1/2 oz package yeast

1 teaspoon salt

1/3 cup milk

3 medium eggs

generous 1 1/2 sticks butter, softened

Put the flour, sugar, yeast, salt, milk, and the 3 eggs in a food processor and process, using the blade, for about 5 minutes to a smooth dough. If mixing by hand, this will take 8 minutes.

Add the butter to the dough and mix for an additional 5 minutes in the mixer or 10 minutes by hand. Put the dough into a bowl, then cover and let stand in the refrigerator overnight.

Brie and Brioche Packages

1 quantity Brioche dough (see recipe above)

flour for dusting

9 oz Brie cheese

1 egg beaten, for eggwash

From September

Roll out the brioche dough on a lightly floured counter to about 1/4 inch thick. Place the cheese in the middle of the dough and fold the sides of the dough neatly onto the middle.

Turn the package over and brush the top with some of the eggwash, then place in the refrigerator for 1 hour.

Preheat the oven to 400 degrees. Line a baking sheet (with a Silpat or parchment paper). Brush the package with eggwash again, then, using the back of a knife, score a criss-cross pattern over the package. Place on the baking sheet and bake for 15 minutes, or until golden brown. Serve warm.

Chicken Stroganoff

Here's the recipe from tonight's Monday Night!



2 lbs of chicken cut into pieces

1 large can of cream of chicken soup

1 pack of dry onion soup mix

1 tub of sour cream (not the small size)

1 package of egg noodles



Mix all ingredients (except noodles) in a crock pot and cook on low for 6 hours or high for 4. Cook noodles as directed & enjoy!

Classic Potato Salad

This potato salad is so good my sister made it twice this weekend. And we both agree it's better the second day, after the seasoning can really soak in. You'd have to do some pretty heavy convincing to get me to make any other potato salad recipe. This is the same one I've made for Monday night things before. Carey has made it too.

Classic Potato Salad

2 1/2 lbs. potatoes (type of your choice)
2 hard boiled eggs
1-2 stalks celery (to taste)
2 green onions (sweet onions are good too)
1/3 c. pickle relish

Peel potatoes. Dice into small cubes. (I think this makes the difference--I cut mine no bigger than 1/2 inch cubes.) Cook potatoes until soft. Chop celery, chop eggs, chop onion. Mix all these together, with relish. Set aside.

While potatoes are cooking (or cooling), mix together the following:
1 c. mayonnaise
2 T lemon juice
1 t. salt
1/4 t. pepper
1/2 t. dry mustard

Pour mayonnaise mixture over potatoes, celery, etc. just until combined. Don't over mix. Refrigerate. I took a picture of this I'll try to add later just for fun. Happy potato-ing!

If you give a Mom a Muffin...

This was too perfect not to share here.

If You Give A Mom A Muffin
Original Author Unknown

If you give a mom a muffin,
She'll want a cup of coffee to go with it.
She'll pour herself some.
Her three-year-old will spill the coffee.
She'll wipe it up.
Wiping the floor, she'll find dirty socks.
She'll remember she has to do laundry.
When she puts the laundry in the washer,
She'll trip over boots and bump into the freezer.
Bumping into the freezer will remind her she has to plan for supper.
She will get out a pound of hamburger.
She'll look for her cookbook ("101 Things To Do With a Pound of Hamburger").
The cookbook is sitting under a pile of mail.
She will see the phone bill, which is due tomorrow.
She will look for her checkbook.
The check book is in her purse that is being dumped out by her two-year-old.
She'll smell something funny.
She'll change the two year old's diaper.
While she is changing the diaper, the phone will ring.
Her five-year-old will answer and hang up.
She'll remember she wants to phone a friend for coffee.
Thinking of coffee will remind her that she was going to have a cup.
And chances are...
If she has a cup of coffee,
Her kids will have eaten the muffin that went with it.

Props to Fishmama for sharing!

Brownies and Berries Dessert

Someone sent me this recipe. I have not tried it yet but it sure looked yummy. I am sure that you can substitute the brownie for another but here's the basic idea.

Brownies and Berries Dessert Pizza

1box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
2 cups sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1/2 cup apple jelly

1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 12-inch pizza pan with cooking spray or shortening.
2. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan.
3. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.
4. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. Arrange berries over cream cheese mixture. Stir jelly until smooth; brush over berries. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in refrigerator.

Best Dessert Ever!

Seriously y'all, I made this a few weeks ago and wanted to cry it was sooooo good. I modified the original recipe slightly, but Sandra and I both agreed it was for the betterment of the world we know. ; )

Brownie Pudding Cake (such an unsuspecting title...)

Ingredients: (with mods)
1 1/4 c. all-purpose flour
1 1/2 c. granulated sugar, divided
1/2 c. unsweetened cocoa powder, divided (I used dutch-process)
2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
3 Tbsp. butter or margarine, melted
1 1/2 tsp. vanilla, divided
1 c. semi-sweet chocolate morsels (I used peanut butter chips)
1 3/4 boiling water
1 Tbsp. powdered sugar (optional)

Directions:
1. Preheat oven to 350 degrees. Combine flour, 3/4 c. of the granulated sugar, 1/4 c. of the cocoa powder, baking powder and salt in a bowl. Add milk, melted butter, and 1/2 tsp of vanilla; stir until smooth. Stir in chocolate (or peanut butter) chips. Spread evenly in ungreased 9 x 12 pan.

2. In a small bowl, whisk together remaining 3/4 c. granulated sugar and 1/4 c. cocoa; gradually stir in boiling water and remaining 1 tsp. vanilla. Carefully pour mixture evenly over batter in pan.

3. Bake 30-40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Sprinkle with powdered sugar if desired. Spoon into dessert dishes and serve with ice cream (vanilla was perfect!)

Hope it's as amazing for you as it was for us!

Zucchini-Pineapple Bread

My friend Angie told me about this bread (from Cooking Light) and says this is her new favorite snack. Thought I'd share...


This recipe makes two loaves. Freeze the extra loaf, tightly wrapped in plastic wrap and heavy-duty aluminum foil, for up to one month. Thaw at room temperature. Slices are good microwaved at HIGH for 10 to 15 seconds.


3 cups sifted all-purpose flour (about 13 1/2 ounces)
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
2 large eggs
2 cups sugar
2 cups grated zucchini (about 1 1/2 medium zucchini)
2/3 cup canola oil
1/2 cup egg substitute
2 teaspoons vanilla extract
2 (8-ounce) cans crushed pineapple in juice, drained
Baking spray with flour

1. Preheat oven to 325°.

2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, salt, and next 3 ingredients (through ground cinnamon) in a large bowl, stirring well with a whisk.

3. Beat eggs with a mixer at medium speed until foamy. Add sugar, zucchini, oil, egg substitute, and vanilla, beating until well blended. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple. Spoon batter into 2 (9 x 5–inch) loaf pans coated with baking spray. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Yield: 2 loaves, 14 servings per loaf (serving size: 1 slice)

CALORIES 167 (32% from fat); FAT 5.9g (sat 0.5g,mono 3.3g,poly 1.7g); IRON 0.9mg; CHOLESTEROL 15mg; CALCIUM 16mg; CARBOHYDRATE 26.5g; SODIUM 151mg; PROTEIN 2.4g; FIBER 0.7g

Fondue Goodness

I made fondue twice in the last 4 days and thought of you all!!! Here are the recipes for fondue delight~

Garlic Cheese Fondue

Serves 4-6

1 pound Swiss cheese*, grated (Emmentaler works well)

½ pound Gruyere cheese*, grated

3 Tbsp all purpose flour

1 tsp ground nutmeg

½ tsp ground white pepper

1 ¼ cups (about) dry white wine

3 large garlic cloves, minced or pressed

Combine both grated cheeses, flour, nutmeg, and white pepper in a large bowl, toss to coat. Bring 1 cup of wine and garlic to simmer in a heavy, large saucepan over low heat. Add cheese mixture by handfuls, whisking until melted and smooth after each addition. Mix in more wine by tablespoonfuls to reach desired consistency. Transfer to fondue pot.

**Higher quality cheeses melt more smoothly than less expensive cheeses because oil separates more in the more everyday cheeses

Chocolate Fondue

Serves 4-6

1 cup premium cocoa powder (can use Dutch processed for a very dark choc.)

1 ¼ cups water

1 ½ cups granulated sugar

¼ cup corn syrup

½ cup plus 5 Tbsp heavy cream

5 ounces premium semi-sweet chocolate

Sift the cocoa into a mixing bowl and set aside. Place the water, sugar, and corn syrup into a pot and bring to a boil. Allow to simmer for 10-15 minutes until sugar solution has reduced by about 30%. Remove from heat and pour the cocoa powder into the solution and whisk until smooth. Return the chocolate mixture to the stove and continue cooking over medium heat. Add heavy cream, bring to a boil and allow to simmer for five minutes. Remove from the heat and stir in chopped chocolate. Pour into fondue pot and keep warm.

Grandma's Banana Bread

Grandma’s Banana Bread

Ingredients:

5 TBS butter
½ cup granulated sugar
½ cup firmly packed brown sugar
1 large egg
2 egg whites
1tsp vanilla extract
1 ½ cup mashed very ripe bananas (about 3)
1 ¾ cup all purpose flour
1tsp baking soda
½ tsp salt
¼ tsp baking powder
½ cup heavy cream
1/3 cup chopped walnuts

-Preheat oven to 350
-Spray bottom only of a 9x5x3loaf pan
-Beat butter in a large bowl with an electric mixer set at medium speed until light and fluffy.
-Add white and brown sugars and beat well.
-Add egg, egg whites and vanilla; beat until well blended.
-Add mashed banana and beat on high for 30 seconds.
-Combine flour, baking soda, salt, and baking powder in medium bowl.
-Add flour mixture to the batter, alternately with cream, ending with the flour mixture.
-Add walnuts to the batter and mix well.
-Pour batter evenly into loaf pan, and bake for about 1 hour and 15 minutes, or until a toothpick pulls out clean.
-Cool bread in pan for 10 minutes. Remove from pan and cool completely.

Strawberry –Amaretto Cake

This cake is one of my favorites. I have found though that the frosting does much better if you chill it after you make it. It sticks to the cake better.

Strawberry –Amaretto Cake

Prep: 35 min. Total: 2 hours 25 minutes

1 cup slivered almonds
1 Package Betty Crocker Super Moist white cake mix
¾ cup water
½ cup amaretto liqueur
1/3 cup vegetable oil
3 Egg whites
Amaretto Cream (see below)
1 cup thinly sliced fresh strawberries
6 large fresh strawberries cut in half


1. Heat oven to 350 degrees. Grease bottoms and sides of 2 round pans, 8X 11/2 or 9X1 ½ inches with shortening; lightly flour. Place almonds in the food processor or blender. Cover and process until almonds are finely ground.

2. Beat cake mix, almonds, water, liqueur, oil, and egg whites in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.

3. Bake 8 inch rounds 30-37 minutes, 9 inch rounds 25-30 minutes or until the toothpick inserted in the middle comes out clean. Cool 10 minutes. Run sharp knife around the side of the pans to loosen the cakes; remove pans to wire rack. Cool completely, about 1 hour.

4. Place 1 layer on cake plate. Spread with ½ cup Amaretto Cream; arrange sliced strawberries evenly on top. Tope with second layer. Frost side and top of cake with remaining Amaretto Cream. Garnish with strawberry halves just before serving. Store loosely covered in the refrigerator. 12-16 servings

AMARETTO CREAM
1½ cups whipping cream (heavy)
¼ cup granulated or powdered sugar
¼ cup amaretto liqueur

Beat all ingredients in chilled large bowl with electric mixer on high speed until soft peaks form.

* If you are out of Amaretto (ha ha, right?) You can use 1tbs of almond extract plus enough water to equal ½ cup to use in the cake batter. For the Amaretto Cream substitute 1 tsp almond extract plus ¼ cup heavy whipping cream for the substitution.

Two good reasons to buy Buttermilk

Here are my two current favorite reasons to buy buttermilk...

The Queen's Cornbread

1/2 c. yellow cornmeal
1/2 c. flour
1 1/2 t. baking powder
1/2 t. salt
1 c. buttermilk
1 egg
oil, any kind

Put full T of oil in iron skillet (one seasoned with time, love, and bacon grease is best) and set in a 425° oven while mixing batter. Mix dry ingredients, add buttermilk and egg. Pour batter into hot skillet. Place in oven for 10 minutes. Remove, flip cornbread and let sit; to let other side brown, about 5-10 minutes. We serve hot with butter and honey.


Banana Bran Muffins

1 egg
1 c. buttermilk
1 1/4 c. flour
3/4 c. sugar
1 1/4 t. baking soda
1/2 t. salt
1/4 c. oil
1/2 to 1 c. raisin bran
2 small bananas
extra raisins if you like (I like)

Beat eggs, blend with buttermilk. Add dry ingredients to mixture and mix with a spoon. Add oil. Stir in raisin bran, bananas, and extra raisins. Fill paper cups about 1/2 full and bake 15-18 minutes at 350°. *Mixed ingredients may be kept in the refrigerator in a sealed container for up to 6 weeks. I often double this recipe, freeze at least half the muffins, and pull them out for breakfast...just stick a frozen muffin in the microwave and warm it for a quick breakfast.

Cobbler!!

Here is a great basic cobbler recipe that is delicious! I've made it several times recently with blueberries and multiple people told me it was the best cobbler they have ever had...so I thought I would share!

3 cups of fruit (peeled if needed and brushed with lemon for fruits that turn brown)
1 cup flour
1 cup sugar
1 beaten egg
4 Tablespoons melted butter

Preheat oven to 350 degrees. Combine flour, sugar, and beaten egg in a bowl. Stir by hand until it forms coarse balls. Place fuit in a 9x9 pan. Spread flour mixture over top. Drizzle melted over top. Bake for 30 minutes. If you want the top more brown, put oven on broil for 2-3 min, or until browned to your desire.

If you like more of the topping part of the cobbler (like I do) increase the flour and sugar by about 1/2 cup each and add part of an additional egg.

Healthy Banana Bread

This is from my sister in law, Katie, and it is very good and very healthy!!

High Fiber Banana Bread

1/2 c. butter
1/3 c. honey
2 eggs
1 1/2 c. mashed bananas

1/2 tsp vanilla
1 3/4 c. whole wheat flour
1/2 c. unprocessed miller's bran (couldn't find at Publix, had to go to a health food store like New Leaf)
1 tsp. soda
1 tsp. baking powder
1/2 tsp. salt

2 Tbsp veg. oil
3/4 c. chopped walnuts

Cream butter until fluffy. Continue creaming while adding honey in a fine stream. Add eggs, vanilla and bananas; mix well. Combine flour, bran, soda, baking powder and salt. Add flour mixture to banana mixture in 2 or 3 parts, beating well after each addition until smooth. Add in vegetable oil and mix well. Fold in walnuts.

Pour batter into oiled 9 x 5 x 3 inch loaf pan or 2 smaller pans. Bake in preheated 350 degree oven for 45 minutes. Cool.

Yummy Salsa

I wanted to make the first post a good one. So I decided to post what I am craving right now! Salsa. But not just any salsa. Carey's Yummy Salsa. Here is the recipe but add or take away what you will....

Carey’s Yummy Salsa

In a food processor pulse the following ingredients to desired chunkiness:

3-4 lbs of tomatoes (1/2 regular, ½ plum)
1 medium onion
¾ package of cilantro

-Place mixture in a large bowl and add:

1tsp ( or to taste) of course kosher salt
½ tsp pepper
1 Tbsp lemon or lime juice
1 tsp apple cider vinegar
1 Tbsp sugar
2 Tbsp canned salsa
3 cloves of pressed garlic

Mix together and let sit for 30 minutes for the flavors to blend. Refrigerate leftovers or eat it all.

We're Here!

So here it is. Finally a place to put all of the yummy recipes we all covet so much. Leave a recipe, a picture, or a comment if you have made the recipe! Oh, and please label them so we can easily find them in moments of crisis. Well... what are you waiting for? Ready, set, post!!!

Welcome to the fun!

Hello friends!
Danielle and I hope that this becomes a wonderful reference to share our favorite recipes!