Chocolate Peanut Butter Cake

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze

Makes an 8-inch triple-layer cake; serves 12 to 16
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.  (note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (note: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating.) (note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Snowflake Tortillas

6 tortillas
1 tablespoon butter
2 teaspoons brown sugar
1/2 teaspoon cinnamon
Fold tortillas in half and then in half again (like you would make a paper snowflake). Use clean scissors to cut out shapes. Open up and brush with melted butter. Mix cinnamon and sugar together and sprinkle over the tortillas.
Bake at 375 degrees for around five minutes. Let cool slightly and then enjoy eating your creation!

Hot Chocolate on a Stick

½ cup heavy cream

14-ounce can sweetened condensed milk (1 1/4 cups)
3 cups (18 oz) semisweet or bittersweet chocolate (chopped chocolate bars or chips)
3/4 cup (4 oz) unsweetened baking chocolate
wooden sticks

Line an 8" x 8" pan with parchment paper. Heat the cream and condensed milk over low heat until steaming. Remove from the heat and add the chocolate; allow it to gently melt. After about 10 minutes, return the chocolate mixture to low heat to completely melt the chocolate. Whisk vigorously until the mixture is thick and shiny. At this point you could ddd a few drops of flavoring oil (such as hazelnut, coffee, or vanilla). Pour the chocolate mixture into the pan; shake the pan gently to level. Sprinkle with cocoa, if desired. Set aside overnight to slowly harden.

Run a knife around the edge of the pan and turn out onto a clean cutting surface. Slice into 1 ¼" cubes (or size desired for serving). Heat a knife in hot water and wipe dry before each cut, for smoothest cuts. Stick a wooden stick into the center of each block. Roll in cocoa or crushed peppermint candy, if desired. Wrap in waxed paper, parchment, or plastic wrap to store.  (I'm storing mine in a tupperware in the freezer, with layers separated by waxed paper)  These will keep at room temperature 3-4 days, in the fridge about 10 days, in the freezer up to 30 days.





To serve, swirl in a mug of very warm (hot) milk.
Yield: about 3 dozen blocks.

Homemade Hostess Cupcakes

Cupcakes
1 1/4 cups unbleached, all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon coarse salt
1 1/4 cups granulated sugar
4 ounces unsweetened chocolate, chopped
1 stick unsalted butter, cut into pieces
2 teaspoons pure vanilla extract
2 large eggs, lightly beaten

Filling
4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons pure vanilla exrtact
3 tablespoons heavy cream
1 cup marshmallow creme

Ganache
6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract

Icing
1 stick unsalted butter
1 1/2 - 2 tablespoons milk
2 cups powdered sugar
1/4 tsp vanilla

Place oven rack in the center of the oven and preheat to 350. Place paper liners in muffin tin for about 20 cupcakes.

Cupcakes
Place sugar and 1 cup of water in a saucepan. Bring to a boil, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla.

Sift together the flour, baking soda, baking powder and salt in a bowl.

Beat the eggs into the chocolate with a mixer, then stir in the dry ingredients.

Divide the batter evenly between the prepared pans (~1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 20-25 minutes. The cupcakes will sink in the middle slightly. Cool in the pans for 25 minutes, then transfer to a rack and cool completely.

Filling
While cupcakes are cooling, make the filling. Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream and beat until smooth. Alternating between batches, beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream. Beat in the marshmallow creme. Refrigerate until ready to use.

Ganache
Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter in a saucepan until just boiling, then pour over the chocolate. Let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.

To Assemble
Spoon the filling into a pastry bag with a medium star tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). It's OK if some of the filling peeks out, it will be covered by the ganache. (I thought this part would be complicated and I was worried, but it was fine. I had Mike test one of the cupcakes to make sure I had the right amount of filling in it.)

Spoon a little ganache on each cupcake and lightly spread with an offset spatula or a knife. Chill for at least 15 minutes.

Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, milk and confectioners’ sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip. Pipe onto the cupcakes to decorate.

Store cupcakes in the refrigerator.

Homemade Peppermint Patties

2 1/4 cups confectioners sugar
1 1/2 tablespoons light corn syrup
1 1/2 tablespoons water
1/2 teaspoon pure peppermint extract
1 T shortening
1/4 cup confectioner's sugar, for kneading and rolling
10 ounces 70%-cacao bittersweet chocolate, coarsely chopped

Beat 2 1/4 cups confectioners sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer (with paddle attachment if using a stand mixer) at medium speed until just combined. Knead on a work surface dusted with remaining 1/4 cup confectioners sugar until smooth. Roll out between sheets of parchment paper on a large baking sheet into a 7- to 8-inch round (about 1/4 inch thick). Freeze until firm, about 15 minutes. Remove top sheet of paper and sprinkle round with confectioners sugar. Replace top sheet, then flip round over and repeat sprinkling on other side.

Cut out as many rounds as possible with cutter, transferring to a parchment-lined baking sheet. Freeze until firm, at least 10 minutes. Meanwhile, gather scraps, reroll, and freeze, then cut out more rounds, freezing them.

To make chocolate coating:
Melt three fourths of chocolate in a metal bowl set over a saucepan of barely simmering water. Remove bowl from pan and add remaining chocolate, stirring until smooth. Cool until thermometer inserted at least 1/2 inch into chocolate registers 80°F.

Return water in pan to a boil and remove from heat. Set bowl with cooled chocolate over pan and reheat, stirring, until thermometer registers 88 to 91°F. Remove bowl from pan.

Balance 1 peppermint round on a fork and submerge in melted chocolate, letting excess drip off and scraping back of fork against rim of bowl if necessary, then return patty to sheet. Coat remaining rounds, rewarming chocolate to 88 to 91°F as necessary. Let patties stand until chocolate is set, about 1 hour.

Makes 3-4 dozen

Sugar Cookie Icing

1 C icing sugar
1 T milk
1 drop lemon juice
1 T light corn syrup

Combine powder sugar, corn syrup, and lemon juice in a bowl.

If you need a thicker frosting, say for outlining your cookies, add LESS milk. Just a drop at a time.
If you have already outlined your cookies and need a to fill in or ’spill’ your cookies, you can add more milk (as much as you would need) to make your frosting very runny.
If you are using food coloring, be sure to use LESS milk. Most food colorings are liquid and can make your frosting more runny. If you are using a gel food coloring, your milk quanity can remain the same.
If you want to add different flavors, you can add drops of vanilla extract, almond extract, lemon, etc. to flavor your frosting.
If you want more SHINE, use more corn syrup and less milk.
This frosting will stay good for days in the fridge.

Chocolate Chip Cookie Dough Cupcakes

From Annie's Eats

Yield:24 cupcakes

Ingredients:
For the cupcakes:
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)
For the filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips
For the frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract
For decoration:
Tiny chocolate chip cookies
Mini chocolate chips
Directions:
To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners (24 total).  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.  Fold in the chocolate chips with a spatula.
Divide the batter evenly between the prepared cupcake liners.   Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.  Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth.  Stir in the chocolate chips.  Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.
To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake.  Fill each hole with a chunk of the chilled cookie dough mixture.
To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy.  Mix in the confectioners’ sugar until smooth.  Beat in the flour and salt.  Mix in the milk and vanilla extract until smooth and well blended.
Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

Cookie Dough Truffles

Cookie Dough Truffles
From Annie's Eats

8 tbsp. unsalted butter, at room temperature
3/4 cup light brown sugar, packed
2 1/4 cup all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
1/2 cup mini semisweet chocolate chips
1 1/2lb. semisweet (or bittersweet) chocolate, coarsely chopped
Mini chocolate chips (for garnish)

Cream the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture is firm enough to form balls.

Shape the chilled cookie dough mixture into 1 inch balls. Place on a wax paper-lined baking sheet and freeze for 1-2 hours.

When ready to dip the truffles, melt the chopped chocolate in a double boiler (or in the microwave at 50% power, stirring frequently). Using a toothpick, dip each chilled truffle, one at a time, coating in chocolate and letting the excess drip off. (If the cookie dough balls become too soft, return them to the freezer to chill for 30 minutes.) Transfer the dipped truffles to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets.

Store in the refrigerator and serve cold. These can also be frozen for longer storage. Makes about 5 dozen.

Surprise Meringues

Makes 72 meringues

4 egg whites, at room temperature
1/2 t cream of tartar
1 C sugar
1/2 t mint extract
1/2 t vanilla extract
1 C mini chocolate chips

Beat eggs whites in large bowl with mixer on med. until frothy. Add cream of tartar; beat until soft peaks form. Increase speed to med-high. Add sugar, 1 T at a time, beating until sugar is dissolved and stiff peaks form. Beat in extracts until well blended.

Stir in chips. Drop by rounded measuring teaspoonfuls 1 inch apart onto 2 foil lined large baking sheets sprayed with no-stick cooking spray.

Bake both sheets of meringues at the same time in preheated 225 degree oven for 45 minutes. Turn off oven. Let meringues stand in oven 1 hour or until completely cooled.

Chicken or Turkey Soup

1/2 C carrots, chopped

1/2 C celery, chopped

1/4 C onion, chopped

6 C chicken or turkey broth

1 1/2 C cooked chicken or turkey

1 t salt

1/2 t marjoram

1/2 t thyme

1/8 t pepper

1 1/4 C egg noodles

1 t minced fresh parsley

Boil cooked bones/carcas of whole chicken or turkey in water for about 1-2 hrs. Remove bones and take meat off to use in the soup.

Add veggies, spices, and bring to boil. Then lower temp and cook until carrots are soft. Add noodles

Sugar Cubes - Tutorial

I've made these little sugar cubes for a few different "fancy parties" etc that I have attended, and they always get rave reviews! This "recipe" is from my mom, and maybe she got it from her mom? Anyway, I know she had these at her wedding, they are really cute, and soooo easy to make. Great for weddings, baby showers, wedding showers, Christmas parties, Ladies teas etc. Follow the pictures for instructions, and WOW them at your next event!!

This is what you need. Sugar cubes (in my area, this box was 1.99), Cake Mate Decors little flowers (you won't use the green or white flowers in the bottle...they blend in too well), a drop of green food colouring, a spoonful of icing sugar (powdered sugar in the US), and a teeny bit of water.

I was having serious issues with my camera/the flash/the not flash, and the batteries dying - so these pics are pretty terrible, so sorry. I tried 10 times and I couldn't get the lighting right:-/

Add the water to the icing sugar. You are looking for a glue-like consistency. If it's too thick, add more water, if it's too thin, add more icing sugar. With the toothpick, put a small dab of the "glue" on the center of the sugar cube. Stick a little flower to it. Repeat x100 until all the sugar cubes have flowers on them!

Then add a drop of green colour to the icing sugar "glue". Take the toothpick and make little lines coming off each side of the flower, to look like leaves. Repeat x100 until all the flowers have leaves. Allow to dry for awhile before serving them.

All done, and in a little sugar bowl! Aren't they cute!!

Turkey Tetrazzini

Look for my notes at the bottom, of how I made this a little quicker to make! (a 30-40 minute meal)

• 12 oz egg noodles, spaghetti, linguini or other pasta
• 12 ounces mushrooms, sliced (about 4-5 cups)
• 1/2 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 1/2 cups of milk
• 1/4 cup cream
• 2 cups chicken broth
• 1/4 cup dry sherry (or vermouth or dry white wine)
• 3 cups coarsely chopped cooked turkey
• 1 cup peas
• 2/3 cup freshly grated Parmesan (divided into 1/3 and 1/3 cups)
• 1/3 cup shredded Swiss cheese
• 2 Tbsp lemon juice
• Salt and Pepper
• Ground nutmeg (optional)
• 1/3 cup fine fresh bread crumbs (or panko)
• Freshly chopped parsley for garnish (optional)

Method

1 Preheat oven to 375°F. Start heating 2 to 3 quarts of water for the pasta. Add 1 teaspoon of salt for each quart of water.
2 Cook the mushrooms in 3 Tbsp of the butter over medium heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5-10 minutes. Set aside.
3 In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.
4 About now, put the pasta into the boiling water you've heated. Follow the package directions and cook until al dente. While the pasta is cooking continue on with the recipe.
5 Into the saucepan with the butter and flour, slowly whisk in the milk, cream, broth, and the sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.
6 When the pasta is ready, drain it. In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese. Stir in the lemon juice. Add salt and pepper to taste. Note that if you have been using unsalted butter, and/or unsalted or low sodium stock, you will need to add more salt than you might expect. Just keep sprinkling it in until it is seasoned to your taste. Add a pinch of ground nutmeg if using, again to taste. Transfer the mixture to a buttered 3-quart casserole.
7 In a small bowl combine well the remaining 1/3 cup Parmesan and the bread crumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.
8 Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.
Garnish individual servings with chopped parsley.
Serves 4 to 6.

NOTES: I used mushrooms from a can, and so I only boiled the water and cooked the spaghetti. Then I did steps 3 & 5 to make the sauce. (I didn't have heavy cream, so I used 1C milk and 3/4C half&half, and it was fine). Then I mixed everything together (step 6), the frozen peas, the mushrooms (canned, drained), etc. Top with the breadcrumbs & cheese (didn't have swiss, used mozz.) and heat in oven. Didn't take long at all, not quite as daunting as the recipe makes it sound!

Homemade Marshmallows

.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
3/4 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract
1 tsp peppermint extract (optional)
red food coloring (optional)

Lightly grease a 9 x 9-inch baking pan. If you have a flexible silicon pan, use it! If not, you can use any metal or glass pan.  It’s just easier to remove the marshmallows from the silicon pan.

In a large mixing bowl (or bowl of a stand mixer if you have one), sprinkle the gelatin over 1/2 cup cold water and allow it to dissolve for about 5-10 minutes,

Combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring the mixture to a very  hard boil and cook for one minute (no need for a candy thermometer).  Make sure you stir it frequently, and be careful – this mixture is very hot!

Pour the boiling syrup on top of the gelatin and begin whisking on high.  A stand mixer will make this job much easier, though I’ve used a hand mixer with no problem.  Just be aware it’s possible that you could burn up your mixer using it on high for this long!

Add the salt and whisk on high for about 10 minutes.  At about 8 minutes in, I begin dipping my finger into the mixture and dropping a small dollop on the counter to test how close it is to “done”.  If you drop a dollop on the counter and within 30-60 seconds, it starts to firm up like you would imagine a marshmallow would, you can probably stop whipping.  Ten minutes is usually enough; you can go as long as 12 if you’re unsure.

At the end of the mixing, add the vanilla and peppermint extract (if using).  Pour half of the marshmallow mixture into the pan, then swirl around a few drops of red food coloring (if making peppermint marshmallows).  Pour the rest of the mixture on top, then swirl in a little more food coloring.

Allow the marshmallows to set until firm – usually about 4-5 hours.

Once firm, combine 1/4 cup powdered sugar and 2 T cornstarch in a bowl.  Use a pair of kitchen scissors to cut the marshmallows into cubes.  It helps prevent sticking if you dip your scissors in the powdered sugar mixture between each cut.

Toss each marshmallow in the powdered sugar mixture and that’s it – you’re done!  Store in a semi-airtight container.  I’ve found that if they are in a completely airtight container, they tend to get a little soggy; so we usually leave the lid just barely cracked.

Even More Variations To Try

There are endless customization possibilities for these homemade marshmallow! Continuing with the peppermint theme, you could crush candy canes and spread them on the bottom of the pan and then on top of the marshmallows before they set.
Chocolate-dipped marshmallows would be yummy, or could you try tossing them in cocoa powder instead of powdered sugar!
How about coconut extract, or maple?  The possibilities are endless.

Chocolate Mint Brownie

Layer 1 - Brownie:

1 cup flour
1 cup sugar
1/2 cup softened margarine/butter
4 eggs
1 1/2 cups (16 oz.) Hershey's syrup

Mix ingredients until smooth. Pour into a greased 13x9 pan and bake at 350 for 25-30 minutes. COOL COMPLETELY.

Layer 2 - Mint:
2 cups confectioners sugar
1/2 cup softened margarine or butter
1 TBSP water
1/2 to 1 tsp peppermint extract (I used 3/4 tsp and it was perfect for me)
3 drops green food coloring

Mix until smooth. Spread over cooled brownies and CHILL.

Layer 3 - Chocolate Frosting:
6 TBSP butter/margarine
1 cup chocolate chips

Melt over low heat and let cool. Pour/spread over mint layer, cover and chill for at least 1 hour.


Note: you can do layers 2 & 3 over brownie made from a box/mix. Whatever you have the ingredients for!

Hershey's Kisses Peanut Butter Blossoms

Prep Time: 15 min, Bake Time: 8 min, Yield: 4 dozen

48 Milk Chocolate Hershey's Kisses
1/2 C shortening
3/4 C creamy peanut butter
1/3 C white sugar
1/3 C packed brown sugar
1 egg
2 T milk
1 t vanilla extract
1 1/2 C flour
1 t baking soda
1/2 t salt
white sugar

Heat oven to 375, and unwrap all the Kisses.

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 C white sugar and brown sugar; beat until fluffy. Add egg, milk ad vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1 inch balls. Roll in white sugar; place on ungreased cookie sheet

Bake 8 to 10 min or until lightly browned. Immediately press a Kiss into the center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen  cookies.

Roast Sticky Chicken - Rotisserie Style

4 t salt
2 t paprika
1 t onion powder
1 t dried thyme
1 t white pepper
1/2 t cayenne pepper
1/2 t black pepper
1/2 t garlic powder
2 onions, quartered
2 (4 pound) whole chickens

1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
2. Preheat oven to 250 degrees F (120 degrees C).
3. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

Pumpkin Spice Cake with Cinnamon Cream Cheese Icing

1 (15 ounce) can canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 (18.25 ounce) package yellow cake mix
1/4 cup vegetable oil
2 eggs
1 teaspoon vanilla extract

ICING
1/2 cup butter, softened
4 (3 ounce) packages cream cheese, softened
2 cups confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Whisk together the pumpkin, cinnamon, cloves and nutmeg. Set aside.
2. In a large bowl, mix together the cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla.
3. Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To make cream cheese frosting: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth. Stir in the cinnamon and vanilla. Spread frosting over cooled cake.

Maple Syrup

From: Grandma (Clarene Shantz)

2 1/2 C white sugar
1 C boiling water
1 pinch salt
1 C corn syrup
1/2 t maple flavoring
1/4 t vanilla

Mix boiling water and sugar. Heat and stir until sugar is dissolved. Add other ingredients.

Teriyaki Sauce

1/2 C Soy sauce
1/2 C brown sugar
1 cloved minced/crushed garlic
2 t ground ginger
1/2 t pepper

Mix. Marinade meat in sauce.

The Lady's Chicken Noodle Soup

From: Paula Deen; makes 8-10 servings

1 (2 1/2-3lb) fryer, cut up
3.5 quarts water
1 onion, peeled
1 1/2-2 t italian seasoning
salt and pepper to taste
1 t lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes

Add all ingredients to a pot. Cook until chicken is tender, about 35-45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock left. When chicken is cool enough to touch , pick bones clean, discarding bones, skin and cartilage. Set chickend aside. For the step you need:

2 C sliced carrots
2 C sliced celery, with leafy parts
8oz egg noodles
3T fresh or 3t dry parsley
1/3 C grated parmesan cheese
3/4C heavy cream
1/3 C cooking sherry
salt and pepper to taste

Bring stock to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5-10 minutes. Add egg noodles and cook according to package directions. When are done, add chicken, parsley, cheese, cream and sherry. Cook for another 2 minutes. Adjust seasonigs if needed by adding salt and pepper.

If you are watching calories, you may leave out the cheese and cream.

Cinnamon Buns

4 Eggs
1/2 C Sugar
1/2 C Oil
1 t Salt
2 C Milk – Scalded
Yeast – 1/2 Cup warm water, 2 t sugar, 1 T yeast or 1 package of yeast.
8 Cups of Flour – or more if needed

ICING
4oz of cream cheese
1/3 cup butter
2 C icing sugar
1 t vanilla


First I scald the milk.  While that is cooling I put the 1/2 Cup of warm water in a 2 – 3 Cup glass bowl and mix in the 2 tsp. of sugar.  Then I sprinkle the yeast on top.  While that is rising I mix the 4 eggs, 1/2 Cup sugar, oil and salt in my Kitchen Aid mixer.  When the milk is cooled but still warm I add that the mixture.  When the yeast has risen (only takes about ten minutes) I add that and mix it up.  Then I add the Flour.  When it is all mixed I put it all into a large greased bowl.  Grease the top of the dough and put saran wrap on top.  Let it rise in a warm place.  When it is risen I cut it in half and roll each half – one at a time and spread butter and then sprinkle brown sugar and cinnamon.  Roll up and slice.  In the bottom of my pans I put melted butter, corn syrup and brown sugar to make it nice and gooey.  When they are all in the pans, let them rise again and then bake at 375 degrees for 15 to 20 minutes depending on your oven.  These are time consuming but not difficult to make.  Make sure you have several hours to do them. Can be cooled, frozen, and reheated.

NOTES: I let the dough rise an hour and a half, and then once the buns were made I let them rise at least another hour. They got nice and big! Make sure to make them in a pan with high sides, so the filling doesn't bubble over.

White Cheese Chicken Lasagna

9 lasagna noodles
1/2 C butter
1 onion, chopped
1 clove garlic, minced
1/2 C all-purpose flour
1 t salt
2 C chicken broth
1 1/2 C milk
4 C shredded mozzarella cheese, divided
1 C grated Parmesan cheese, divided
1 t dried basil
1 t dried oregano
1/2 t ground black pepper
2 C ricotta cheese
2 C cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 T chopped fresh parsley
1/4 C grated Parmesan cheese for topping
  
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.   

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside. 

Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese. 

Bake 35 to 40 minutes in the preheated oven.

Olive Garden Zuppa Tuscana

 From: Chasity Tucker

Ingredients
1lb of ground Italian sausage
1 1/2 t crushed red peppers
1 large yellow onion
4 T bacon pieces
2 t garlic puree
10 C of water
5 cubes of chicken bouillon
1 C of Heavy Cream
1lb of Russet potatoes or 3 large potatoes
1/4 of bunch of Kale

Steps
1. Saute Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, saute bacon, onions and garlic for approximately 15 min. or until the onions are soft.
3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling
4. Add potatoes and cook until soft, about half an hour
5. add heavy cream and cook until throughly heated.
6. Stir in the sausage
7. Add Kale just before serving.

Olive Garden Chicken and Gnocchi Soup

From: Lindsey Williams

1 C  chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 T butter
4 T flour
1 quart half and half
1 14 ounce can chicken broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 C carrots, finely shredded
1 C onion, finely diced
1 C fresh spinach, coarsely chopped
1 T extra virgin olive oil
1/2 t thyme
1/2 t parsley
Freshly grated parmesan cheese – optional
1 pound potato gnocchi – can buy this in the gourmet section of many supermarkets
 
Sauté the onion and garlic in the butter, when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions.

Into the roux add in the carrots, celery, and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings.

Comments about this recipe: You can add more chicken if you like. While you could use left over cooked chicken breasts, I really think using the rotisserie chicken that are found in many grocery stores is the best way to get the optimal flavor of this soup. If you want to make the soup lower calorie you can use milk instead of half and half. Half and Half, does taste better, and it also reheats better than milk does.

Broccoli and Cheddar Quiche

1 C each, sliced mushrooms, onions, broccoli
5 eggs
1/3 C miracle whip or mayo
1/3 C milk
1 C shredded cheddar cheese
1 pie crust (9 inch)

PREHEAT oven to 375°F. Place vegetables in skillet sprayed with cooking spray; cook on medium heat 5 min. or until vegetables are tender, stirring occasionally. Remove from heat; set aside.

BEAT eggs, dressing and milk in medium bowl with wire whisk until well blended. Stir in vegetable mixture and cheese; pour into pie shell. Place pie shell on baking sheet.

BAKE on baking sheet 40 to 45 min. or until center of quiche is set and top is golden brown. Let stand 10 min. before cutting into slices to serve.

NOTE: I use anything I have in the quiche...spinach, bacon etc. Just add your fave combination!

Beef & Barley Stuffed Peppers

This recipe is so good! For a quicker and more casual dinner, I make it casserole style...chop up the peppers and mix in with the barley. Bake in a casserole dish with cheese on top. Easy and delicious!

• 1 cup low-salt beef broth
• 1/2 cup uncooked quick-cooking barley
• 2 large red bell peppers
• 6 ounces ground round
• 1 cup sliced mushrooms
• 1 garlic clove, minced
• 3 tablespoons chopped green onions, divided
• 1/4 cup tomato puree
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/8 teaspoon black pepper
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preheat oven to 350°.

Bring beef broth and barley to a boil in a small saucepan. Cover, reduce heat, and simmer 10 minutes or until the liquid is absorbed.

Cut each bell pepper in half lengthwise, and discard seeds and membranes. Arrange bell pepper halves in a 9-inch pie plate. Cover with heavy-duty plastic wrap. Microwave at HIGH 5 minutes or until crisp-tender; drain.

Cook beef, mushrooms, and garlic in a nonstick skillet over medium-high heat 4 minutes or until browned, stirring to crumble. Add barley, 2 tablespoons green onions, tomato puree, and next 5 ingredients (tomato puree through black pepper), and cook 2 minutes or until thoroughly heated. Divide beef mixture evenly among pepper halves. Top each pepper half with 2 tablespoons cheese and 3/4 teaspoon onions. Bake at 350° for 10 minutes or until cheese melts

Easy Tiramisu

From: Auntie Collette Warriner

2 pkg (8 oz each) regular or light cream cheese, softened

1 can regular or low-fat sweetened condensed milk

4 tsp rum extract

1 container (4 cups) frozen whipped topping, thawed

48 (3 inch) soft ladyfingers

about 2/3 cup cold strong coffee

3oz semi-sweet chocolate, grated

Beat cream cheese until fuluffy; gradually add sweetened condensed milk and rum extract. Fold in whipped topping; set aside. Line the bottom of a 12 cup serving bowl with 1/4 of the ladyfingers; brush with 1/4 of the coffee. Spoon 1/4 of the cream cheese mixture over the ladyfingers; sprinkle with grated chocolate. Repeat above process three times, ending with layer of grated chocolate. Cover and chill overnight

Crock Pot Curry

From: Melody Simmons

boil 2-4 boneless/skinless chicken breasts. once cooked through, shred it with fork.

In crockpot, combine 2 cans cream of chicken, one can chicken broth (or equivalent broth from the boiled chicken water broth), 1 can coconut milk. (if thicker sauce desired, you can add more cream of chicken).

Add yellow curry powder (to taste...we used LOTS! yum!)...stir them all up and let them get really hot...chicken can be in with it all the whole time.

Make rice, serve chicken and sauce over rice, with OPTIONAL TOPPINGS: (use as many or as few as you want...though we say DON'T leave out these first 4) shredded cheese, shredded coconut, chopped green onions, canned pineapple bits (or crushed), chopped celery & bell peppers (any color), black olives, craisins, raisins, sliced almonds

Yoder Family Pretzels

From: Susan Yoder

1 pkg dry active yeast or 2 ¼ tsp.
1/2 c. warm water, 1 1/3 c. warm water
1/3 C brown sugar
5 C bread flour (may substitute all purpose flour)

Let dough rise for at least 45 minutes. Take a fist size of dough and form pretzel, then dip in the following mixture:

1 qt water
4 t baking soda

sprinkle salt on the tops and bake at 350 F until done (about 15 mins). While pretzels are still hot, rub melted butter on the top.

Chicken and Green Chile Enchiladas

From Southern Living 2009

3 1/2 C chopped or shredded cooked chicken
2/3 C onion and garlic mixture (sautee 2 C chopped onions and 3 garlic cloves together)
2 (4oz) cans chopped green chiles
1 T chopped fresh cilantro
3 (10oz) cans enchilada sauce, divided
2 C (8oz) shredded mexican cheese, divided
8 (9 in) burrito size flour tortillas

1. Preheat oven to 425. Stir together first 4 ingredients, 1 1/2C enchilada sauce, and 1 C cheese.

2. Spoon about half a cup chicken mixture down center of each tortilla, roll tortillas up and place seam sides down in a lightly greased 13x9in baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 C cheese.

3. Bake covered at 425 for 20 minutes; uncover and bake 10 minutes or until cheese is melted and golden brown.

I like to serve this with sour cream, saffron rice, shredded lettuce, diced tomatoes, green peppers and cheese on the top