Chocolate Peppermint Cookies

Boy, were these cookies ever good!! Let me give you all a warning though, they are kinda complicated, and require quite a bit of work!!! Read through the whole recipe BEFORE you make them. They are worth it though!! They were soooo good (think girl scout thin mint cookies)!! And look real cute too!!


Chocolate Peppermint Cookies
submitted by Camille
(from My Kitchen Cafe)

Makes 6 dozen (um, not so much - I barely got 3 dozen out of the recipe)

1 cup all-purpose flour, plus more for surface
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/2 ounces (5 tablespoons) butter, softened
3/4 cup sugar
1 large egg
1 large egg yolk
3/4 teaspoon pure peppermint extract
8 large candy canes or 30 peppermint candies, crushed
2 pounds white chocolate, coarsely chopped (I used about 8 ounces white chocolate and the rest white almond bark, since that is what I had on hand - it worked great)

Preheat oven to 325 degrees. Whisk flour, cocoa powder, baking soda, baking powder, and salt in a bowl. In another bowl, beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).

Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Freeze until firm, about 15 minutes. Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk.

Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool. (Undecorated cookies will keep, covered, for up to 3 days.)

Sift crushed candy, and separate larger pieces from dust, reserving both. Melt chocolate in a heatproof bowl in the microwave (don't overheat or the chocolate/almond bark will sieze!). Dunk cookies into melted chocolate. Using a fork, press lightly on the cookie until completely submerged in the chocolate. Pick up the cookie with the fork, let excess chocolate drip off, and gently scrape bottom against edge of bowl. Place on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half the cookies with pieces and the rest with dust. Refrigerate until set, up to 3 hours.

Sweet and Spicy Slow-Cooker Chicken

Now, I know this says slow-cooker, and I LOVE my slow-cooker, but I wasn't able to get around to make this until about 4pm, so I just made it in a pot on the stove. It still turned out divine!!! This dish is sooooo yummy!! We all ate them up!! Yummy, yum!! I used them to serve in taco's, but you could still use this chicken for other things (sandwiches, salad, over rice, etc.). Hope you enjoy them as much a we did!! I know this is going to become a regular at our house!!


Sweet and Spicy Slow-Cooker Chicken
submitted by Camille
(from My Kitchen Cafe)

1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however your little heart desires.

White Chip Chocolate Cookies

These cookies are simply DELICIOUS!!! I am not a big cookie fan (well, other then Oreo's!! LOL!!). I usually only like cookie dough! But, these cookies are seriously Y.U.M.M.Y. The recipe made about 4 dozen, and I know for a fact that I ate more then anyone else!! So, so good!!

White Chip Chocolate Cookies
submitted by Camille

2 1/4 cups all-purpose flour
2/3 cup baking cocoa
1 tsp. baking soda
1/4 tsp salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
2/3 cup packed brown sugar
1 tsp vanilla
2 eggs
2 cups (12oz) White Chocolate chips

Combine flour, cocoa, baking soda, and salt in small bowl. Beat butter, both sugars, and vanilla in large bowl with mixer until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in white chocolate chips. Drop by well-rounded teaspoonfull onto ungreased baking sheet. In 350 preheated oven, bake for 9-11 minutes, or until centers are set. Cool on baking sheet for 2 minutes, and then transfer to wire rack to cool completely.

Cheese and Cracker Warm-up

This dip/appetizer is sooooo yummy!!! I am not joking!! Every time I make this, I always have tons of people asking for the recipe!! And what makes it even better, is how EASY it is to make!!!

You can dip anything from crackers, chips, veggies, etc. in it!! You can also change it up with different ingredients!! Enjoy!!

Cheese and Cracker Warm-up
submitted by Camille

8 oz pkg. cream cheese, softened
1 1/2 cups sharp cheddar cheese, shredded
1/3 cup mayonnaise
1/3 cup green onions, sliced
1/3 cup bacon bits

Mix cream cheese, shredded cheddar cheese, mayo, and green onions in a pie plate of ovenproof serving dish. Bake at 350 degree's for 15 minutes, stirring once during baking. After baking, sprinkle bacon bits on top. Serve warm with crackers, chips and/or veggies.

Favorite Hot Cocoa

This hot cocoa is very rich!! It so makes me want to sing the "Hot Chocolate" song from Polar Express whenever I drink it!!! Very yummy!! We also like to put some candy canes in it while it is still hot, and then you have a wonderful mint flavor in it!! Sooooo good!!!!

Favorite Hot Cocoa
submitted by Camille

1/2 cup sugar
1/4 cup cocoa
dash salt
1/3 cup hot water
4 cups milk
3/4 tsp. vanilla extract

Mix sugar, cocoa and salt in saucepan; stir in water. Cook and stir over medium heat until mixture boils; boil and stir 2 minutes. Sit in milk and heat. DO NOT BOIL! Remove from heat; add vanilla.

Black Bottom Banana Cream Pie

I am not a huge banana pie person, but this is one is so yummy! I made this for Josh who LOVES banana cream pie, he totally loved it, too.
Black Bottom Banana Cream Pie
submitted by Michelle


6 Tbsp. butter or margarine, divided
25 Nilla Wafers, finely crushed (about 1-1/4 cups crumbs)
2 Tbsp. sugar
4 squares Semi-Sweet Chocolate
2 large bananas, sliced
1 pkg. (4-serving size) Vanilla Flavor Instant Pudding
1-3/4 cups cold milk
1 cup thawed Whipped Topping



MELT 1/4 cup (4 Tbsp.) of the butter; place in medium bowl. Add wafer crumbs and sugar; mix well. Remove 2 Tbsp. of the crumb mixture; set aside for later use. Press remaining crumb mixture firmly onto bottom and up side of 9-inch pie plate; set aside.
MICROWAVE chocolate and remaining 2 Tbsp. butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted. Drizzle evenly onto bottom of crust; top with bananas. Set aside.
PREPARE dry pudding mix with 1-3/4 cups cold milk as directed on package for pie; pour evenly over bananas. Refrigerate at least 4 hours or up to 24 hours. Top with whipped topping just before serving; sprinkle with reserved 2 Tbsp. crumb mixture. Store leftover pie in refrigerator.

Pumpkin Bread

This bread is so, so yummy!

Pumpkin Bread
(submitted by Michelle)

2/3 cup butter
4 eggs
2/3 cup water
2 tsp. baking soda
1/2 tsp. baking powder
1tsp. nutmeg
2 2/3 cup sugar
1 (16 oz.) pumpkin
3 1/3 cup flour
1 1/4 tsp. salt
1 tsp. cinnamon

Heat oven to 350. Grease 2 large loaf pans. In a large bowl, cream butter and sugar until fluffy. Stir in eggs, pumpkin, and water. Blend in flour, baking soda, salt, baking powder and spices. Bake about 70 minutes.

Apple Carrot Muffins

These were so good and moist. They freeze really well, too. I doubled the batch and froze most of them and just pull out a few and thaw on the counter top (if I have time) or in the microwave. The boys love them for breakfast or after-school snack.


Apple Carrot Muffins
(submitted by Michelle)
from Sisters Cafe

2 c. flour
1 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
½ tsp. salt
1 c. oil
2 c. shredded carrots
1 lg. apple shredded
2 tsp. vanilla
½ c. raisins
3 eggs

Mix dry ingredients together. Then add remaining and mix. Fill muffin tins 2/3 full. Bake at 350° for 20-25 minutes. Makes 18 muffins.

Andes Creme de Menthe Chunk Cookies

Made these delicious cookies for a cookie exchange I went to this week. They were sooooo yummy!!! I love the combination of chocolate and mint!! Yummy, YUM!!

Andes Creme de Menthe Chunk Cookies

submitted by Camille
(from Sisters Cafe)

1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp baking soda
1 tsp baking powder
2 tsp vanilla extract
2 eggs
1 package (10oz) Andes Creme de Menthe Baking Chips (I couldn't find these, so I just bought 2 packages of the candies and broke them up into small chunks. They turned out great!!)
2 2/3 cups flour

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed. Stir in Andes Baking Chips and then flour. Chill approximately one hour in refrigerator. Measure out approximately 1 oz of dough. Form ball and slightly flatten. Raise oven rack one level above middle and bake on non-stick baking pans (I didn't do the last two sentences. I just baked them like regular cookies b/c I forgot, but they still turned out perfect). Bake at 350 for approximately 8-10 minutes. Cool on pans for two minutes before removing. Makes about 4 dozen cookies.

Sweet Citrus Chicken

This is one of my family's favorite dishes (we have alot of favorites!!! LOL!!!) It is very quick and easy to make. It's a great week night meal!!

Sweet Citrus Chicken
submitted by Camille


1-2/3 cups hot water
1 pkg. (6 oz.) Stuffing Mix for Chicken
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/2-inch thickness
2/3 cup orange juice
1/3 cup firmly packed brown sugar
3 Tbsp. butter or margarine, melted

PREHEAT oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.

PLACE chicken in 13x9-inch baking dish. Mix juice, sugar and butter until well blended; pour over chicken. Top with prepared stuffing.

BAKE 30 min. or until chicken is cooked through (170ºF).

Country Apple Cake w/ Caramel Sauce

I have been wanting to make this recipe ever since my friend gave it to me last year. It is the perfect fall recipe!!! And since we had perfect fall weather this weekend, I had to make it!!! This cake is soooo moist, and so yummy!!! Thanks for the recipe JoElle!!!!

Country Apple Cake w/ Caramel Sauce
submitted by Camille
(a recipe from my friend JoElle)

2 Tbsp oil
1 egg
1 pkg yellow cake mix
3 cups apple pie filling (from two 21 oz. cans)
2 tsp. cinnamon
1/2 tsp nutmeg
1/2 cup chopped walnuts (optional)

Sauce:
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup butter
1/2 cup whipping cream
1 tsp. vanilla

Heat oven to 325. Spray 9x13 pan with Pam. In large bowl, combine oil and egg; beat well. Add cake mix, filling, cinnamon and nutmeg. Stir until moistened. Stir in walnuts. Spread evenly into pan. Bake 45-55 minutes. Cool 30 minutes.

In medium saucepan, mix sugars, butter and cream. Bring to boil, stirring occasionally. Remove from heat; stir in vanilla. To serve, cut warm cake into squares and top each piece with warm sauce. If desired can top with ice cream or whipped cream.

Chicken and Corn Chowder with Sweet Potatoes

Such a delicious Chowder!!! Made this last Saturday night for dinner with some corn muffins. Perfect meal for the stormy/rainy weather we had!!!

Chicken and Corn Chowder with Sweet Potatoes
submitted by Camille
(from My Kitchen Cafe)
3 cups whole milk (we only drink 1% milk in our house, that's what I used and I thought it turned out just fine!!!)
1 cup yellow corn muffin mix
2 T. butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts low-sodium chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 " cubes
2 sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2" pieces
1 cup shredded Monterey Jack Cheese
3 cups frozen corn (not thawed)
1/2 cup chopped fresh parsley
salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes.

Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper. Serve.

Lemony Crisps

Lemony Crisps

submitted by Michelle

1 (18.25-oz) pkg. Lemon cake mix

1/3 cup veggie oil

2 eggs

1/4 cup sugar

1 cup powdered sugar

2-3 tblsp lemon juice

Heat oven to 375F. In large bowl, combine cake mix, oil and eggs; stir with spoon until completely moistened. Shape dough into 1-inch balls; place 2 inches apart on lightly greased cookie sheet. Place sugar in shallow dish. Dip bottom of a glass in sugar and flatten cookies to 1/4 inch thickness.

Bake 5-7 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

In small bowl, combine powdered sugar and lemon juice, until smooth. Drizzle over cookies.

Pumpkin Bars

My 7 year old daughter and I made these for our family's "Family Home Evening" last night. They were DIVINE!!!! So yummy, so moist!!!! It actually is more like a cake...but it is the best darn cake I have ever eaten!!! I 'HEART' pumpkin!!!


Pumpkin Bars
submitted by Camille
(from Sister's Cafe)

Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. In a separate bowl, stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan (I used 9x13). Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Gorilla Poop Cookies

Gorilla Poop Cookies
(from Donna Budge)
submitted by Michelle

1 cube butter

3 cups oatmeal

3 tbs. peanut butter

1/2 cup milk

1/3 cup cocoa

2 cups sugar

1 tsp. vanilla

Combine butter, sugar, cocoa and milk in saucepan. Stir over medium heat until sugar dissolves. Boil 1 minute and remove from heat. Stir in vanilla, peanut butter and oatmeal. Stir until peanut butter melts and mixture has lost its gloss (about 5-8 minutes). Drop by spoonfuls onto waxed paper. Let harden. Work quickly. Oh so yummy!

Carnitas

Carnitas

submitted by Michelle

(from my friend Katie Lisonbee)

2lb. pork roast

1tsp. cumin

1tsp. oregano

2 cans pinto beans, rinsed and drained

1 can tomato and green chiles (diced)

1tsp. salt

1tsp. chili powder

1 clove garlic (minced)

Cook all ingredients on low in crock pot for 6 hours. When meat is soft, take it out and shred it. Put it back in crock pot for 1-2 more hours. Serve with tortillas or tortilla chips.

(We like it best in warmed tortillas with some sour cream. YUMMY! ~Michelle)

Chocolate Chip Treasure Cookies

These cookies were really good. And what is cool, is you don't use eggs or sugar!!! My hubby and kids LOVED them, as did I!! Sure hope you enjoy them!!


Chocolate Chip Treasure Cookies
submitted by Camille (from My kitchen cafe)

1 1/2 cups graham cracker crumbs (about 25-30 squares)
1/2 cup flour
2 teaspoons baking powder
1 14 oz. can sweetened condensed milk
1/2 cup butter, room temperature
1 1/3 cups coconut
2 cups (1 package) semisweet chocolate chips
1 cup walnuts, chopped (I leave these out...we don't like nuts in our cookies!!)

Preheat oven to 350 degrees. In a small bowl, mix graham cracker crumbs, flour and baking powder. In a large bowl, beat sweetened condensed milk and butter until smooth. Add graham cracker crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 9-10 minutes or until lightly browned.

Hawiian Chicken

This is one of our family's favorite dishes!!! It is soooo yummy!!! Make some rice (either white or brown) to go with it, and a salad, and you have a great dinner!!! Enjoy!!!!

Hawaiian Chicken
submitted by Camille

4-6 Chicken breasts (I have also used drumsticks and thighs)
1/2 cup flour
1/2 cup cornstarch
3-4 eggs, beaten

Sauce:
1/4 cup chicken broth
3/4 cup sugar
3/4 vinegar
4 tbsp ketchup
1 tbsp soy sauce
Can pineapple chunks

Mix flour and cornstarch in small bowl. Dip chicken in flour mixture, and then in beaten eggs: brown lightly in an oiled frying pan on medium heat. Place in a 9x13 inch pan or glass dish.

Sauce: Combine all ingredients and pour over chicken in baking dish. Dish pineapple chunks on top. Bake in 350 degree oven for 45 minutes, turning once or twice.

Banana Cake

I found this recipe at Sisters Cafe. They had it posted as Banana Bars but I made it into a cake. It was so yummy! When making the frosting it makes a TON, but it still tasted great. The whole thing was very moist.

Banana Cake
(from Sisters Cafe)
submitted by Michelle

2/3 C. Sugar
1/2 C. Sour Cream
2 T. Butter, softened
2 egg whites
3/4 C. mashed banana (about 2)
1 C. flour
1/4 tsp. salt
1/2 tsp. baking soda
2 T. Finely chopped walnuts(optional)
1 tsp. vanilla
Heat oven to 375. Spray 9x9" pan. Beat sugar, sour cream, butter, and egg whites in large bowl 1 minute on low speed, scraping bowl occasionally. Beat in bananas and vanilla on low speed 30 seconds. Beat in flour, salt, and baking soda 1 min. Spread in pan. Bake 20-25 minutes til light brown. Cool completely.

Frosting
1 1/4 C. powdered sugar
1 T. butter, softened
1/2 tsp. vanilla1-2 T. milk

Stuffed Chicken Croissants

Stuffed Chicken Croissants
submitted by Michelle

2 to 3 chicken breasts

salt and pepper to taste

1 bay leaf

1 regular can crescent roll dough

dash of pepper

box of stuffing mix (I use the chicken one)crushed up.

4 oz. chive cream cheese

2 tbsp. butter melted butter

GRAVY:

stock from chicken

1 cube chicken bouillon

flour and water

Boil chicken breasts in water with bay leaf and dash of pepper. Cool and shred chicken. Save stock. Mix together room temperature cream cheese, butter, salt, and pepper. Add chicken. Open can of crescent dough. Roll out each crescent roll and place golf ball size mound of chicken mixture in each. Fold corners of dough over and pinch openings closed. Dip in melted butter and roll in crushed dry stuffing. Bake at 350 on greased sheet for 20 minutes. Serve with gravy on top.