Peppermint Cream Bites

Ingredients:

1-1/2 cups crushed Oreos (about 15 cookies)

3 tablespoons butter, melted

2 cups powdered sugar

2 tablespoons butter, softened

2 tablespoons milk

1 teaspoon peppermint extract

6 ounces bittersweet chocolate baking bar, chopped

2 teaspoons shortening

Directions:

1. Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending foil over the pan edges; set aside.

2. In a medium bowl, combine crushed cookies and melted butter. Press mixture into the bottom of prepared pan. Bake in the preheated oven for 8 minutes. Cool slightly in pan on a wire rack.

3. Meanwhile, combine powdered sugar and softened butter in a food processor. Cover and process until butter is evenly distributed. With processor running, add milk and peppermint extract to make a paste. Spread peppermint mixture evenly over the prepared crust. Put in freezer for 45 minutes.

4. In a medium microwave-safe bowl, combine chopped chocolate and shortening. Microwave on 100 percent power (high) for 1 minute or until chocolate is melted, stirring once. Let chocolate cool 15 minutes. Pour chocolate over mint layer and spread evenly. Using the edges of the foil, lift the uncut bars out of the pan. Use a 1-1/2-inch round cookie cutter to cut mixture into rounds,* or cut mixture into squares. Makes 30 round bites.

* To help push the cookie cutter through the mixture, press the top of the cookie cutter with the bottom of a measuring cup.

To Store: Place peppermint bites in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.  Great served frozen!

Pillow Cookies*

Ingredients;

1 package brownie mix


1 cup butter, room temperature

1 1/2 cups packed light brown sugar

2 large eggs, plus 1 egg yolk

1 tablespoon vanilla

2 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

12 oz. bag miniature semi-sweet chocolate chips

Directions:

Make brownies according to package and let cool. Cut about twenty 1/2 inch squares. Enjoy the remaining brownies. (I used a pan about 8 X 8)

For the chocolate chip cookie dough, beat butter with a mixer until creamy.

Add brown sugar and beat until smooth.

Add eggs, yolk and vanilla. Beat until smooth.

Combine flour, baking powder, soda and salt in a medium bowl and stir together with a wire whisk.

Add flour to butter mixture and beat until combined. Stir in mini chips.

Let dough chill covered in the refrigerator for at least an hour.

Preheat oven to 350 degrees.

Use a measuring cup to scoop batter by the 1/4 cup. Since it’s chilled, you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper. Work quickly so the dough remains chilled or either prepare one cookie at a time so the rest of the dough remains cold.

After the dough is on the parchment paper, make an indention and place a 1/2 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. You can use your hands to shape the dough into a ball.

During this step, I found it easier to use a piece of parchment paper as a work surface since the dough can get sticky and then I used another piece of parchment paper for the baking sheet. If your dough gets too soft, you can chill the rolled dough balls for a few minutes right before baking.

Prepare twelve cookies at a time using a large baking sheet and bake at 350 degrees for about 12-15 minutes or until done. Return the remaining dough to the refrigerator until time to bake the second batch.

Cool on the baking sheet for a few minutes and then cool completely on a wire rack.

If your cookies start to get too brown before they are done baking, you can place a sheet of aluminum foil over top for the last few minutes.

*Courtesy of http://www.bakerella.com/pillow-cookies/

Roast Beef Stroganoff*

Ingredients:

1-2 lbs. roast beef (previously cooked - great for leftovers)

1 large onion, sliced

2 cups white wine

2 lbs. sliced mushrooms

4 cloves of garlic, minced

2 TBSP butter

2 TBSP flour

2-3 c. beef stock

1 c. softened cream cheese

2/3 c. sour cream

2 tsp. mustard

2 TBSP Worcestershire sauce

1 tsp. dill

salt and pepper to taste

egg noodles

Directions:

Warm/brown roast beef in a few tablespoons of olive oil.

Add sliced onion and continue to cook until the pan is dry and the onions are cooked down.  The pan will looked like it is burnt, but it isn't.

Add white wine and bring to a simmer, scraping up all of the "burnt" stuff from the bottom of the pan.

Add sliced mushrooms and simmer until the wine is almost completely gone (this will take awhile).

Add minced garlic and simmer until liquid is completely gone.

Remove mushroom mixture from pan and melt butter in pan.

When the butter is melted, turn off the heat and whisk flour into the butter. Turn the heat back to medium and cook for just a few minutes while stirring so the flour doesn't burn. It'll be like paste.

Pour beef stock in a little at a time, whisking continuously to get all the lumps out.  It will be thick.

When all the stock has been added, bring to a simmer and keep whisking.  It will continue to thicken.

Stir in softened cream cheese and sour cream. Then add mustard, Worcestershire sauce and dill. 

Stir mushroom mixture and beef into sauce.  Add salt/pepper to your liking.

Serve with egg noodles.


*Courtesy of http://bowerfamilyhappenings.blogspot.com/2009/04/best-beef-stroganoff-ever.html

Whipped Sweet Potatoes and Bananas with Honey*

Ingredients:


•5 medium sweet potatoes, scrubbed

•4 bananas, unpeeled

•1 cup (2 sticks) unsalted butter, at room temperature

•1/4 cup honey

•Kosher salt

•1/2 cup all-purpose flour

•3/4 cup dark brown sugar

•1 1/2 cups pecans, chopped

Directions:


Preheat the oven to 375 degrees F.

Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off.

When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.

In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.

*Recipe courtesy of Tyler Florence.

Chocolate Pecan Pie

Ingredients:

•1 1/2 cups pecans


•1 cup semisweet chocolate chips

•1 unbaked 9-inch pie shell

•4 eggs, beaten

•1/2 cup sugar

•1/2 cup light brown sugar

•1/2 cup corn syrup

•1/2 teaspoon vanilla extract

•Pinch salt

•Caramel Sauce, for garnish, recipe follows

•Confectioners' sugar, for garnish

Directions:


Preheat the oven to 375 degrees F.

Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.

In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of
Caramel Sauce and sprinkle with confectioners' sugar.

Caramel Sauce:

•3/4 cup sugar

•2 tablespoons water

•1/2 teaspoon fresh lemon juice

•1/2 cup heavy cream

•2 tablespoons to 1/4 cup whole milk

Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.

Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)

Pumpkin Mousse Pie

Ingredients:

1 can pumpkin, not the large can, not the pumpkin pie filling in can

2 small packages instant vanilla pudding

1 cup milk

1-1/2 teaspoons pumpkin pie spice

2 teaspoons vanilla extract

4 cups lightly sweetened whipped cream OR 4 cups Cool Whip
Toasted pecans, optional

Pumpkin Pie Spice for sprinkling top of whipped cream topping

1 deep dish graham cracker crust

Directions:
 
In large bowl, mix the vanilla pudding (both packages) with 1 cup milk, stir


Add the pumpkin, blend, by whisking

Add pumpkin pie spice, vanilla, blending

FOLD in 2 cups whipped cream OR Cool Whip

(Save the other 2 cups for the topping)

Spoon into a graham cracker crust

Pile the whipped cream over the pumpkin filling

May sprinkle with pumpkin pie spice lightly and/or toasted chopped pecans

Refrigerate untiil ready to serve

Crab Mac' and Cheese

Ingredients:

1 pound pasta

2 tablspoons butter

2 cloves garlic

1/2 teaspoon red pepper flakes

2 tablespoons flour

2 cups milk

1/2 cup cream

1/2 teaspoon old bay seasoning

2 tablespoons mayonnaise

1 tablespoon grainy mustard

salt and pepper to taste

8 ounces gruyere (grated)

4 ounces fontina (diced)

1/2 pound crab meat (cooked)

4 green onions (sliced)

3 tablespoons butter

3/4 cup panko bread crumbs

1/4 cup parmigiano reggiano (grated)


Directions:

1. Start cooking the pasta as directed on the package. (When it is done, drain it and set it aside.)

2. Melt the butter in a pan.

3. Add the garlic and red pepper flakes and saute until fragrant, about a minute.

4. Mix in the flour and cook until it turns a light golden brown in colour.

5. Add the milk and cream and cook until it thickens, about 3-5 minutes.

6. Add the old bay seasoning, mayonnaise, mustard and season with salt and pepper.

7. Mix in the gruyere and fontina and cook until it melts.

8. Mix in the pasta, crab and green onions and remove from heat.

9. Melt the butter in a pan.

10. Add the breadcrumbs and toss to coat, remove from heat and mix in the parmigiano reggiano.

11. Pour the mac and cheese into a baking dish and top with the breadcrumbs.

12. Bake in a preheated 350F oven until golden brown on top and bubbling on the sides, about 20-30 minutes.

Makes 4-6 servings.

*Courtesy of Closet Cooking.

Chive Biscuits

Recipe Courtesy of Ina Garten

Ingredients:
2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon kosher salt

1 teaspoon sugar

1/4 pound (1 stick) cold unsalted butter, diced

3/4 cup half-and-half

1/2 cup chopped fresh chives or fresh parsley leaves

1 egg mixed with 1 tablespoon water, for egg wash

Directions:

Preheat the oven to 400 degrees F.

Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. With the mixer on low, add the half-and-half and beat until just mixed. Add the chives and mix until just combined.

Dump the dough out on a well-floured board and knead lightly into a rectangle 3/4-inch thick. Cut out rounds with a 2 1/2-inch round cutter and place on a sheet pan lined with parchment paper. Brush with the egg wash.

Bake for 20 to 22 minutes, until the tops are browned and the insides are firm. Serve warm.

Paula Deen's Tomato Dill Soup

This soup is surprisingly good and not as fattening as it could be, given that it is Paula Deen...
Ingredients:

1- 28 ounce can of crushed tomatoes or 3 cups of fresh tomatoes, peeled and chopped (I used canned)

1 medium onion, chopped

2 cups of chicken stock

1 teaspoon chopped garlic

1/2 cup white wine

1 teaspoon lemon pepper seasoning

3 tablespoons chopped fresh dill

3/4 cup heavy cream

1/4 cup grated Parmesan cheese (I used Parmiagiano-Reggiano because I had it)

salt and pepper to taste

1/4 cup fresh parsley chopped (I didn't use this and I don't really think it needs it)

Directions:
In a large pot combine first 7 ingredients. Cook on medium-high heat for 30 minutes. Add remaining ingredients and simmer for 10 minutes.

Chocolate-Mint Brownie Pops

These were really fun to make and they turned out so cute!

Ingredients:

1/2 c. butter
2 (1-oz) squares unsweetened chocolate
1 (10-oz) package Andes baking morsels (or other mint or creme de menthe chips)
1 cup sugar
2 large eggs, lightly beaten
1 tsp. vanilla extract
3/4 c. flour
1/4 tsp. salt
Parchment paper
2 Tbsp. shortening
10 oz. milk chocolate baking squares or melting wafers (I used a large Belgian chocolate candy bar from Aldi.  It was cheap and also delicious!)
31 white craft sticks
8 oz. white chocolate baking squares or melting wafers
Crushed peppermint candies

Directions:

1.  Preheat oven to 350.

2.  Combine butter, unsweetened chocolate and 1 cup mint baking chips in a medium saucepan.  Cook over low heat, stirring constantly until melted (I didn't stir constantly and they still turned out fine).

3.  Remove from heat; add sugar, eggs and vanilla, beating until smooth.

4.  Combine flour and salt; stir into chocolate mixture until blended.  Stir in remaining baking morsels.

5.  Pour batter into a lightly greased 8-inch square pan.  Bake at 350 for 32 minutes.  Cool completely on a wire rack.

6.  Scoop out balls from cooked brownie in pan using a 2-Tbsp. scoop.  Gently reshape into smooth balls; place on a large baking sheet lined with parchment paper.  Chill 30 minutes.

7.  Place shortening and milk chocolate in a 2-cup glass measuring cup.  Microwave on defrost until melted.  Stir until smooth.

8.  Dip the tip of a craft stick into the chocolate and then insert into each brownie ball.  Dip each ball into melted chocolate mixture, reheating as necessary to keep mixture liquid.

9.  Place dipped balls on a large baking sheet lined with parchment paper.  Let stand until firm.

10.  Pipe or drizzle melted white chocolate onto dipped brownie balls to decorate as desired.  Sprinkle with crushed peppermint.

We wrapped each brownie pop in a small cellophane bag and tied with a ribbon to use as gifts.  We think we're adorable.

Crockpot French Onion Soup

Ingredients:

--2 cans of beef broth




--3 T butter

--2 yellow onions

--1/2 T granulated sugar

--1/4 cup cooking sherry (or dry white wine would probably work)

--1/2 t kosher salt (you might need more if your butter isn't salted)

--slices of brown rice bread (or french bread)

--gruyere cheese (swiss could work too)

Directions:
 
--heat your crockpot to high and plop your butter in to start melting


--slice the yellow onions into rings

--break up the onion slices with your fingers, and rub them around in the melted butter

--add the beef broth, sugar, salt, and sherry

--cook on high for 6-8 hours or low for 10-12. It takes a while for the onions to get translucent and pliable

before serving:

--preheat oven to the broiling option

--toast 4 slices of the bread that you are going to use

--cut gruyere cheese into slices

--put the cheese onto the toasted bread, and carefully float the bread and cheese on the top of the soup

--remove stoneware from crockpot and place the UNCOVERED stoneware into the oven

--broil for a minute or two--the cheese should be all melty and turn a golden color

ladle into 4 bowls.

*Courtesy of http://crockpot365.blogspot.com/search/label/soup?updated-max=2008-07-02T05%3A05%3A00-07%3A00&max-results=20

Crockpot Brocolli and Three-Cheese Soup

Ingredients:

--1 qt chicken broth (or vegetable)


--2 cups milk (I used 2% cow's)

--2 10 oz bags of frozen broccoli florets

--1/2 diced white onion

--1/2 t black pepper

--1/2 t kosher salt

--1/2 t ground nutmeg

--1 cup each of three different cheeses, I used jarlsberg, gruyere, and cheddar.

Directions:
 
Mince the onion into really small pieces. The onions are going to soften in the milk and the broth, and need to be quite small so you don't crunch on onion pieces when the soup is complete.


Add the onion to your crockpot, and top with the milk, broth, and spices. Stir in the two frozen bags of broccoli.

Cook on low for 7-9 hours, or on high for 4-6. The broth is done when the onion is cooked nicely.

20 minutes or so before serving, shred all the cheese you are going to use, and stir it in. The cheese will be stringy and will stick to the broccoli florets---that's okay!

*Courtesy of http://crockpot365.blogspot.com/search/label/soup?updated-max=2008-07-02T05%3A05%3A00-07%3A00&max-results=20.