Home Made Thin Mints

First I have to apologize for the lack of posts. My house has been fun and crazy all at once with the official start of the Holiday Season. I love Christmas and I love what it means for us in my house. Christmas Baking! My girls are old enough that they get to help mommy with the massive amounts of treats and goodies that I make. I love sharing that with them and I think that my husband loves that I have a constant stream of treats baking during December. I decided to give a recipe a try that I saw on another cooking blog http://mykitchencafe.blogspot.com/

These are for Home Made Thin Mints and they are officially my new favorite Holiday Cookie!! They look beautiful and they taste equally amazing. I borrowed her picture because my camera is out of commission. They do take some time but they are fairly easy to make. I made them with 5 children home and a quick run to the school to get another sick one. So here it is.

Home Made Thin Mints

adapted slightly from Martha Stewart LivingMakes 6 dozen

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

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.

Home Made Applesauce

It is that time of year again. The leaves are changing, the air is crisp and apples are in season. I am blessed enough to have a wonderful produce market just down the street and that is where I will buy all my bulk produce for canning. As I drove by I saw their sign that read ".79 a pound for Mountain Grown Apples". Of course I had to stop and wouldn't ya know, they had a ton of different varieties all grown in the local mountains here. And nothing sounded better to me at the moment than Home Made Mountain Applesauce. So I bought a box, came home, washed my jars and began the process. My girls both woke up to the smell of fall in the house. Without further delay, here is my recipe for applesauce.

Mountain Grown Apples Applesauce

12 Apples cored, peeled and chopped
3/4 cup sugar
2 Tbl lemon juice (this will help keep your applesauce a lighter color)
1 1/2 Cups water
2 teaspoons cinnamon
1 teaspoon ground nutmeg

Simmer on medium until the apples are nice and tender. Transfer to blender for about 15 seconds (or longer if you don't like chunky applesauce). Serve warm or cold.

* This recipe is great for canning as well. That is what I do with the majority so we can enjoy it all year round!

Scotcharoos

These are fast becoming a favorite. My children love them and I am sure the people on the receiving end love them as well. They are fast, simple, and very yummy!

Chocolate Scotcharoos

1/2 cup butter (1 stick)

1 cup light corn syrup

1 cup sugar

1 cup peanut butter

8-10 cups rice krispies

6 oz. chocolate chips

6 oz. butterscotch chips

Melt butter. Add corn syrup and sugar. Bring just to a boil and remove from heat. Stir in peanut butter. Add rice krispies and mix well. Press mixture into large baking sheet (11X17). Melt the chocolate and butterscotch chips in the microwave on high for 2 minutes. Stir. Continue microwaving for 30 second spurts until chips are melted. Spread chips on top of rice krispie mixture. Let chocolate set. Cut into squares.

Forgive my dorkiness...

I did realize that I posted my pot roast recipe already.

Pot Roast

As you will see most of my recipes are from friends. This one is from Ashby Hatch. Thanks Ash!

I don't know about the rest of you, but Pot Roast has never been my specialty. I never made a bad roast per-say, but I was never able to get make that a tender, melt in your mouth Pot Roast before I was given this recipe. Enjoy! I promise your husband will NOT slather this one in ketchup. If he does he is just weird, lol.

ROAST

3-4 pound Chuck Roast (Safeway and Costco have GREAT chuck roasts)

Meat Tenderizer

Mrs. Dash Original

Pam

Sprinkle the roast with the meat tenderizer on all sides and let sit for 5-10 minutes.

In the meantime, preheat the oven to 250 degrees, and spray a large (oven safe) pot with Pam. I use the largest one I have but make sure it has a lid. If not, foil works too.

Sprinkle the roast again with a desired amount of Mrs. Dash.

Place roast in large pot on the stove and sear all sides over medium-high heat.

Cover the pot and transfer to the oven.

Let it cook for 5-6 hours.

GRAVY

Juices from roast

1 cup cold water

1/2 to 1 cup COLD water mixed with 3 tbls. flour (shake well to mix)

After roast is done cooking, remove from oven and poor juices into a sauce pan. Be sure to keep the roast covered while making the gravy so it doesn't dry out.

Bring juices to a boil over high-heat and let it boil down almost to where you think it is about to burn.

At that point pour 1 cup of water into the sauce pan and mix with a whisk. Then add the water mixed with the flour (this keeps the flour from clumping, but you have to make sure you mix it again before adding to the gravy). Mix together until it begins to thicken. There's no need to add salt, the Mrs. Dash keeps the gravy well flavored.

Posted by Patti

Pear Freezer Jam

I have to thank Megan Stout for this recipe and the pears she gave me! Thanks Megan.

This recipe is so easy, especially since you can put it in the freezer..No fancy canning stuff to do!

A simple recipe for pear freezer jam with pure pear taste

.Prep Time: 30 minutes

Ingredients:
* 3-1/2 cups pear puree
*1-1/2 cups sugar
*1 package freezer jam pectin
* 1/3 cup water or apple juice

Preparation:

1. Peel and slice the pears. Then, puree in a blender or food processor.

2. Stir the sugar and pectin together in a bowl.

3. Add the pear puree and water (or juice). Stir for 3 minutes.

4. Ladle the jam into clean freezer jars. Twist on the lids; then, let stand at room temperature for 30 minutes or until thickened.

Refrigerate for up to 3 weeks, or freeze for up to a year.

Makes enough for 5 half-pint freezer jars.

Posted by Patti

Shredded Potatoes

This is hands down a family favorite. My husband will eat an entire pan if I let him and even my pickiest eater will eat it. It is great to double and freeze so that you have an emergency dinner ready on those nights you just don't feel like cooking.

Shredded Potatoes

16 oz shredded potatoes
1 can cream of chicken soup
4 oz sour cream
8 oz shredded Colby/Monterrey jack cheese
1 C. cubed smoked turkey breast
1/2 C. shredded Parmesan cheese


Mix first 5 ingredients together thoroughly. Preheat oven to 350 degrees. Spread mixture into pan and top with Parmesan cheese. Bake for 30-35 minutes.

Day Before Mashed Potatoes

Day Before Mashed PotatoesI made these for Thanksgiving Dinner and my oh my where they a huge hit. Every member there asked for the recipe. And since they were done the day before I had time to enjoy the holidays instead of sitting in the kitchen most of the day.

INGREDIENTS:

9 potatoes, peeled and cubed 6 ounces cream cheese 1 cup sour cream 2 teaspoons onion powder

1 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons butter

DIRECTIONS:

1.	Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes.
2.	Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight.
3.	Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
4.	Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.

PF Changs Lettuce Wraps

I cannot remember where I found this recipe, but I love it. We usually just add it to salad. I have heard that butter lettuce works best if you choose ot wrap them.

Chicken Stir Fry:

3 tablespoons oil

2 boneless skinless chicken breasts

1 cup water chestnuts

2/3 cup mushrooms

3 tablespoons chopped onions

1 teaspoon minced garlic

4-5 leaves iceberg lettuce



Special Sauce

1/4 cup sugar

1/2 cup water

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

2 tablespoons ketchup

1 tablespoon lemon juice

1/8 teaspoon sesame oil

1 tablespoon hot mustard

2 teaspoons water

1-2 teaspoon garlic and red chile paste




Stir Fry Sauce:

2 tablespoons soy sauce

2 tablespoons brown sugar

1/2 teaspoon rice wine vinegar

1. Make the special sauce by dissolving the sugar in water in a small bowl.

2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.

3. Mix well and refrigerate this sauce until you're ready to serve.

4. Combine the hot water with the hot mustard and set this aside as well.

5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

6. Bring oil to high heat in a wok or large frying pan.

7. Saute chicken breasts for 4 to 5 minutes per side or done.

8. Remove chicken from the pan and cool.

9. Keep oil in the pan, keep hot.

10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.

11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

12. When chicken is cool, mince it as the mushrooms and water chestnuts are.

13. With the pan still on high heat, add another Tbsp of vegetable oil.

14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.

15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".

16. Top with"Special Sauce".

Posted by Patti

The Best Pot Roast Ever!

Okay i cannot take credit for this recipe. The credit goes to my friend Ashby. However I will say that this recipe has saved my confidence in making the perfect pot roast. I have always made kinda decent roast, but it has NEVER been as tender as it has ince I started using this recipe. Enjoy!

ROAST3-4 pound Chuck Roast (Safeway and Costco have GREAT chuck roasts)
Meat Tenderizer
Mrs. Dash Original
Pam

Sprinkle the roast with the meat tenderizer on all sides and let sit for 5-10 minutes. In the meantime, preheat the oven to 250 degrees, and spray a large (oven safe) pot with Pam. I use the largest one I have but make sure it has a lid. If not, foil works too. Sprinkle the roast again with a desired amount of Mrs. Dash. Place roast in large pot on the stove and sear all sides over medium-high heat. Cover the pot and transfer to the oven. Let it cook for 5-6 hours.

GRAVY

Juices from roast
1 cup cold water
1/2 to 1 cup COLD water mixed with 3 tbls. flour (shake well to mix)

After roast is done cooking, remove from oven and poor juices into a sauce pan. Be sure to keep the roast covered while making the gravy so it doesn't dry out. Bring juices to a boil over high-heat and let it boil down almost to where you think it is about to burn. At that point pour 1 cup of water into the sauce pan and mix with a whisk. Then add the water mixed with the flour (this keeps the flour from clumping, but you have to make sure you mix it again before adding to the gravy). Mix together until it begins to thicken. There's no need to add salt, the Mrs. Dash keeps the gravy well flavored.

Posted by Patti

Frosted Sugar-'n'-Spice Cookies

I am currently expecting our 4th child and I have to go to the doctors office weekly for shots. While I was waiting I came across this delicious looking recipe. I love to try new cookies and let's face it, my kids love to eat them. I tore out the page and decided to give it a try. Low and behold they were a HUGE hit. These are worth saving. The ingredients list is a bit daunting but trust me, it mixes up pretty quick.


Frosted Sugar-'n'-Spice Cookies

Prep: 1 hr., Chill: 2 hr., Bake: 10 min. per batch, Cool: 33 min.

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/3 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2 egg yolks
5 ounces cream cheese, softened
1 teaspoon orange zest
1 teaspoon vanilla extract

1. Stir together first 6 ingredients in a bowl.

2. Beat butter and next 3 ingredients at medium speed with an electric mixer until creamy. Add cream cheese, orange zest, and vanilla; beat until well blended. Gradually add flour mixture, beating at low speed until blended.

3. Divide dough in half, shaping into 2 flattened disks. Cover with plastic wrap, and chill 2 to 24 hours.

4. Preheat oven to 350°. Place 1 dough disk on a floured surface. Roll to 1/4-inch thickness; cut with a 4-inch star-shaped cutter. Place 1 inch apart on ungreased baking sheets. Repeat procedure with remaining dough disk.

5. Bake at 350° for 8 to 10 minutes or just until edges are lightly browned. Cool on baking sheets 3 minutes. Transfer to a wire rack, and let cool 30 minutes or until completely cool.

6. Spread cookies with a thin layer of Simple White Frosting; top with sprinkles.

Simple White Frosting

1/4 cup butter, softened

1/8 tsp. salt

3 cups powdered sugar, divided

4 Tbsp. milk, divided

Preparation

1. Beat butter, salt, 1 1/2 cups powdered sugar, and 3 Tbsp. milk at medium speed with an electric mixer until blended. Gradually beat in remaining powdered sugar and milk.

Note: To make ahead, prepare recipe as directed through Step 5. Freeze cookies in a heavy-duty zip-top plastic freezer bag up to 1 month. Thaw completely at room temperature before icing.

Yield: Makes 2 1/2 dozen