Ghiradelli Chocolate Peppermint Cookies

-8 oz Ghiradelli chocolate chips
-7 oz Ghiradelli Peppermint Bark Bars, chopped
-4.5 Tbls. butter
-2 eggs
-3/4 c. sugar
-1/2 c. flour
-1/2 tsp. baking powder

Melt chocolate chips with butter.  Cool slightly.  Beat eggs and sugar until light and fluffy.  Add chocolate mixture.  Blend flour and baking powder   Stir in chopped Peppermint Bark.  Chill dough in fridge at least 30 minutes.  Preheat oven to 375 degrees.  Cook for 10 minutes (in our stove).

Note from Gina: Best.  Cookies.  EVER.   :)

Super Easy - Crusty Bread

3 c. flour
1/2 tsp. yeast
1 3/4 tsp. salt
1.5 c water


In a large mixing bowl, whisk together flour, salt and yeast.  Add water and mix until a shaggy mixture forms.  Cover bowl with plastic wrap and set aside for 12 - 24 hours.  Overnight works great.  Heat oven to 450 degrees.  When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.  Meanwhile, pour dough onto a heavily floured surface and shape into a ball.  Cover with plastic wrap and let set while the pot is heating.  Remove hot pot from the oven and drop in the dough.  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool. 

Voila!

Add-ins are what make this bread fun.  Roughly 1 cup of cheese, roughly 1 tsp. of seasonings, roughly 1/3 c of nuts/raisins/etc.  All to taste, though.

Ideas:

Jalapeno Cheddar
Cinnamon Raison
Etc.

Creamy Chicken & Wild Rice Soup

Creamy Chicken & Wild Rice Soup

yield: 6

Ingredients:

2 tablespoons butter

2 tablespoons olive oil

1 cup onion, diced

4 ribs celery, chopped

4 large carrots, peeled and cubed

6 cups good quality chicken broth

3/4 lbs. chicken breasts, cubed

1-6 oz. box Uncle Ben’s Long Grain & Wild Rice

1 1/2 cups half and half (I used fat free)

1/3 cup all purpose flour

plenty of salt and pepper

Directions:

In large pot, heat butter and olive oil. Sautee onions, celery and carrots on medium low heat for 10 minutes to soften. Season vegetables with salt and pepper. Pour in chicken broth and cubed raw chicken. Raise temperature to medium high heat to poach chicken in cooking liquid. Once chicken has cooked and become opaque, pour in rice and seasoning packet that came with the rice. Cover and reduce heat to simmer lightly for 20 minutes, stirring occasionally. In small bowl, whisk cold half and half with flour until smooth. Pour into soup pot and reduce heat completely to low. Cook 10 minutes or until rice is softened completely and soup has thickened slightly. Taste and season accordingly. Serve hot

Brussel Sprouts w/ Pine Nuts & Bacon

2 lbs brussel sprouts, cored and shredded
1/2 lb bacon
2/3 c. pine nuts
1/4 c. butter
3 green onions, minced
1/2 tsp. seasoning salt
pepper to taste

Directions

1. Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
2. In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.

Pumpkin French Toast Bake

Ingredients:
3 1/2c 1-inch bread cubes
7 large eggs
2c milk
1t vanilla extract
1 1/2t pumpkin pie spice
1/4c pumpkin puree
3-4T brown sugar

*Cut bread into 1-inch cubes, use 5-7 slices sandwich bread (I used 7).
*Spread into greased 9x13 baking dish.
*In large bowl, whisk together eggs, milk, vanilla, pumpkin pie spice and pumpkin puree until well combined.
*Pour over bread and push down with a spoon until soaked and covered.
*Cover with saran wrap and refrigerate overnight.
*In the morning, preheat oven to 350.
*Uncover and top with brown sugar.
*Bake 35-45 mins
*Serve immediately with syrup or honey

Pumpkin Pancakes w/ Cream Cheese Syrup

Pumpkin Pancakes w/ Cream Cheese Syrup

1 1/2 cups milk

1 cup pumpkin puree

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

2 cups all-purpose flour

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

Directions

1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Cream Cheese Syrup

3/4 cup cream cheese frosting 

1/2 cup milk

1 tablespoon sweetened condensed milk, or more to taste

Dana's Party Ham Rolls

Party Ham Rolls

2 pkgs. Pepperidge Farm party rolls or country white rolls (if you can’t find them you can use King Hawaiian brand rolls, but the butter ones, not the sweet ones)  Pepperidge farm rolls only available around the holidays)

1 lb. Ham (sliced) I usually use a honey ham

8 oz. Swiss cheese (sliced)

1 cup Butter

2 Tbs. Worcestershire sauce

1 Tbs. Dry mustard

2 Tbs. Brown sugar

1 Tbs. Poppy seeds (I usually leave these out as many people don’t like them)

Slice rolls horizontally into 2 layers; do not separate into individual rolls.

Place bottom layer in 9 X 13 glass baking dish.(you may have to squeeze them into pan a tiny bit)

Arrange ham and cheese over bottom layer; replace top layer of rolls.

Combine butter, Worcestershire sauce, mustard, brown sugar and ½ of the poppy seeds in saucepan.

Cook until butter melts, stirring to mix well.

Pour over rolls.  Sprinkle the remaining poppy seed on top.

Chill covered in the refrigerator overnight.

Let stand until room temperature.

Bake at 350 degrees uncovered for 30 minutes.

Cut into serving size pieces.

Pumpkin Seeds

Every single year, I forget what I did to make pumpkin seeds and end up combining about 8 different recipes in an effort to "wing it."  So...

Rinse pumpkin seeds thoroughly to get all the pumpkin guts off.  Soak them in salt water overnight.  Season as you desire (I just taste test them "raw") and mix in with 1 Tablespoon Olive Oil.   Pop them in the oven at 300 degrees for approximately 45 minutes.  Yum.  :)

Crock Pot Chicken Taco Mix

3 tablespoons taco seasoning, I use Bulk Taco Seasoning Mix
1 cup chicken broth
1 lb boneless skinless chicken breast
Directions:

1
Dissolve taco seasoning into chicken broth.
2
Place chicken breasts in crock pot and pour chicken broth over.
3
Cover and cook on low for 6-8 hours.
4
With two forks, shred the chicken meat into bite-size pieces.
5
To freeze, place shredded meat into freezer bags with the juices.
6
Press out all the air and seal.


----

I added an onion and tomatoes, too.


Read more at: http://www.food.com/recipe/crock-pot-chicken-taco-meat-4957?oc=linkback

Strawberry Nutella Muffins

ingredients:

1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup sugar
1/4 cup canola oil
1 large egg
1/3 cup buttermilk
1 teaspoon vanilla extract
1 cup chopped fresh strawberries
1/3 cup Nutella
Turbinado sugar, for sprinkling on top of muffins

directions:

1. Preheat oven to 350 degrees. Line a muffin tin with paper liners or grease well. Set aside.

2. In a medium bowl, whisk together the flour, salt, baking powder, and sugar.

3. In a small bowl, combine canola oil, egg, buttermilk, and vanilla together. Use a fork or whisk and mix until well combined.

5. Incorporate the wet ingredients into flour mixture. Add slowly and gently stir, you don’t want to over mix. The batter will be thick. Carefully fold in the strawberries.

6. Fill each muffin cup half way with batter. Next, add a small spoonful of Nutella to each muffin cup. Cover the Nutella filling with the remaining batter. Sprinkle each muffin with turbinado sugar.

7. Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Remove the muffins from the pan and let cool on a cooling rack.

Boston Cream Pie Cupcakes


24 cake-mix yellow cupcakes, cooled and unwrapped

1 (3.4 oz) box French Vanilla instant pudding
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
1/4 cup milk
1/2 cup sour cream

Make cupcakes.


Mix together pudding, cream, powdered sugar, milk, and sour cream. Beat on medium speed until stuff peaks form. Cut each cupcake in half and add a dollop of filling. Put top back on cupcake and frost with ganache.


Ganache:
1 cup heavy whipping cream
12 oz semi-sweet chocolate chips

Heat cream in sauce pan until it comes to a boil. Remove from heat, pour over chocolate in a mixing bowl. Stir to mix together. Let cool slightly.


Keep in refrigerator until ready to serve.

Corn Salad

3 cans whole kernel corn (drained)

1 small red onion (chopped)

1 medium red pepper (chopped)

1 medium green pepper (chopped)

1/2 cup mayo

4 Tb ranch dressing

1 bag of chili cheese fritos (crushed)

 

mix all ingredients EXCEPT FRITOS...add fritos right before you serve.

Rick Bayless Flour Tortillas

Flour Tortillas

Tortillas de Harina

Makes 12 tortillas

Recipe from the Authentic Mexican Cookbook

INGREDIENTS

3/4 pound (2 3/4 cups) all-purpose flour, plus a little extra for rolling the tortillas
5 tablespoons lard or vegetable shortening, or a mixture of the two
3/4 teaspoon salt
about 3/4 cup very warm tap water

DIRECTIONS

1. Make the dough. Combine the flour and fat in a large mixing bowl, working in the fat with your fingers, until completely incorporated. Dissolve the salt in the water, pour about 2/3 cup of it over the dry ingredients and immediately work it in with a fork; the dough will be in large clumps rather than a homogeneous mass. If all the dry ingredients haven't been dampened, add the rest of the liquid (plus a little more, if necessary). Scoop the dough onto your work surface and knead until smooth. It should be medium-stiff consistency -- definitely not firm, but not quite as soft as most bread dough either.

2. Rest the dough. Divide the dough into 12 portions and roll each into a ball. Set them on a plate, cover with plastic wrap and let rest at least 30 minutes (to make the dough less springy, easier to roll).

3. Roll and griddle-bake the tortillas. Heat an ungreased griddle or heavy skillet over medium to medium-high heat.

On a lightly floured surface, roll out a portion of the dough into an even 7-inch circle: Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.

Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface). After 30 to 45 seconds, when there are browned splotches underneath, flip it over. Bake 30 to 45 seconds more, until the other side is browned; don't overbake the tortilla or it will become crisp. Remove and wrap in a cloth napkin placed in a tortilla warmer. Roll and griddle-bake the remaining tortillas in the same manner and stacking them one on top of the other.

Fish Tacos

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup beer

-------------

• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1 lime, juiced
• 1 jalapeno pepper, minced
• 1 teaspoon minced capers
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried dill weed
• 1 teaspoon ground cayenne pepper
• ----------
• 1 quart oil for frying
• 1 pound cod fillets, cut into 2 to 3 ounce portions
• 1 (12 ounce) package corn tortillas
• 1/2 medium head cabbage, finely shredded

Directions

1. To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
2. To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
3. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
4. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

Bailey's Irish Cream Cupcakes & Frosting

Bailey's Irish Cream Cupcakes

For the Bailey's cupcakes:
2-1/2 cups all purpose flour
3 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1-1/2 cups granulated sugar
12 tbsp butter, at room temperature
2 whole eggs + 2 egg whites, at room temperature
2 tsp vanilla extract
1/2 cup Bailey's Irish Cream

For the Bailey's buttercream:
1 cup butter
4 cups powdered sugar
3 tbsp Bailey's Irish Cream

- Preheat oven to 350 degrees. Line muffin tins with 24 cupcake liners.
- In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
- In the bowl of an electric mixer, cream together sugar and butter until light and fluffy, about 2-3 minutes.
- Add eggs and egg whites one at a time, beating on low between each addition. Add vanilla.
- Add flour slowly in 3 additions, alternating with Bailey's, starting and ending with flour.
- Fill cupcake liners about 2/3 full and bake 15-17 minutes, or until a cake tester comes out clean. Allow to cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat butter in an electric mixer until light and fluffy. Add powdered sugar 1/2 cup at a time, until completely mixed. Add the Bailey's and beat until well combined.
- Poke holes in the tops of the cupcakes and brush some Bailey's on each before frosting.
- Load frosting into a piping bag fit with a large tip and decorate as desired.

Fruit Swirl Coffee Cake

Coffee Cake

4

eggs

3/4

cup milk

1/2

cup butter, melted

2

teaspoons vanilla

1

box Bisquick® Gluten Free mix (3 cups)

2/3

cup granulated sugar

1

can (21 oz) fruit pie filling (any flavor)

Glaze

1

cup powdered sugar

2

tablespoons milk

1. Heat oven to 375°F. Grease 1 (15x10x1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray.
2. In large bowl, stir all coffee cake ingredients except pie filling until blended; beat vigorously 30 seconds. Spread 2/3 of the batter (about 2 1/2 cups) in 15x10-inch pan or 1/3 of the batter (about 1 1/4 cups) in each square pan.
3. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling.
4. Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, mix glaze ingredients until smooth. Drizzle glaze over warm coffee cake. Serve warm or cool.

Makes 18 servings