Ingredients:
Ritz Crackers
Andes Mints
Crushed candy canes or peppermint if I have it.
Directions:
Melt the Andes Mints, dip the Ritz cracker in it (covering the entire cracker), sprinkle crushed candy cane and refrigerate until it is set.
That's it my friends! If you love mint, this will be a favorite! Tastes pretty dang close to the real thin mint girl scout cookies. Thanks to my friend, Summer for the yummy recipe!
Wednesday, December 23, 2009
Tuesday, December 22, 2009
Crunchy Caramel Reeces Cookie Bars
1 Roll Sugar Cookie Dough, Pillsbury (or use your favorite sugar cookie recipe)
1 Cup crushed pretzels
3 Cups mini Reeses Peanut Butter Cups, unwrapped
10 Kraft caramels, unwrapped
1 Tablespoon milk
1/2 Cup semi sweet chocolate chips
Preheat oven 350 degrees F. Line a 8×8 baking dish with foil and spray with cooking spray. Cut cookie dough roll in half and press half into bottom of baking dish. Layer with pretzels. Cut PB cups in half and layer over pretzels. Melt caramels and milk in a microwave safe bowl until melted, about 1-2 minutes in microwave. Pour caramel over PB cups. With remaining cookie dough, crumble evenly over top PB cups.
Bake for 22-25 minutes or until golden brown and cooked through. Let cool completely. Melt chocolate chips in microwave until smooth, drizzle over top of bars.
Makes 9 bars
1 Cup crushed pretzels
3 Cups mini Reeses Peanut Butter Cups, unwrapped
10 Kraft caramels, unwrapped
1 Tablespoon milk
1/2 Cup semi sweet chocolate chips
Preheat oven 350 degrees F. Line a 8×8 baking dish with foil and spray with cooking spray. Cut cookie dough roll in half and press half into bottom of baking dish. Layer with pretzels. Cut PB cups in half and layer over pretzels. Melt caramels and milk in a microwave safe bowl until melted, about 1-2 minutes in microwave. Pour caramel over PB cups. With remaining cookie dough, crumble evenly over top PB cups.
Bake for 22-25 minutes or until golden brown and cooked through. Let cool completely. Melt chocolate chips in microwave until smooth, drizzle over top of bars.
Makes 9 bars
Monday, December 21, 2009
Pretzel Turtles
small pretzels
Rolo candies - one bag has about 55 candies
Pecan halves - or optionally peanuts, cashews
m&m's
Optional: almond bark or white chocolate for drizzling
This is easy as can be! Preheat your oven to 350 degrees. Place pretzels on a parchment lined baking sheet. Unwrap Rolo candies and place one on top of each pretzel like a cute little hat.
Place pan in the oven for 3-4 minutes. Any longer is probably too long. You just want the chocolate on the outside to look glossy and melty, but they should still hold their shape. Remove pan from oven and take a pecan and gently press it right into the center of the chocolate candy, until the carmel squishes out a little bit.
Here's where you can be creative. You don't need to stick to pecan halves. You can use cashews and peanuts. And for kiddos and those who can't eat nuts or don't like them, M&M's make a great little topper, or those mini Hershey's kissables are cute too.
If you want to get fancy you can give them a little drizzle of almond bark or white chocolate. Just melt some in a plastic baggie and nip the corner off to drizzle. A little goes a long way; I used a half a square of almond bark for half a batch and had plenty left over.
Rolo candies - one bag has about 55 candies
Pecan halves - or optionally peanuts, cashews
m&m's
Optional: almond bark or white chocolate for drizzling
This is easy as can be! Preheat your oven to 350 degrees. Place pretzels on a parchment lined baking sheet. Unwrap Rolo candies and place one on top of each pretzel like a cute little hat.
Place pan in the oven for 3-4 minutes. Any longer is probably too long. You just want the chocolate on the outside to look glossy and melty, but they should still hold their shape. Remove pan from oven and take a pecan and gently press it right into the center of the chocolate candy, until the carmel squishes out a little bit.
Here's where you can be creative. You don't need to stick to pecan halves. You can use cashews and peanuts. And for kiddos and those who can't eat nuts or don't like them, M&M's make a great little topper, or those mini Hershey's kissables are cute too.
If you want to get fancy you can give them a little drizzle of almond bark or white chocolate. Just melt some in a plastic baggie and nip the corner off to drizzle. A little goes a long way; I used a half a square of almond bark for half a batch and had plenty left over.
Gingerbread Cookies
Just finished decorating our gingerbread men with the girls. Such a fun Christmas tradition!
1/2 c. butter
1/2 c. sugar
1/2 c. molasses
1 egg yolk
2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1/2 tsp. nutmeg
Cream butter and sugar. Add molasses and egg yolk. In a medium bowl, combine remaining ingredients. Add flour mixture to butter mixture. Chill for at least an hour. It's a fairly sticky dough so you might need to chill it a little longer.
Preheat oven to 350. Roll dough to 1/4" thick and cut with cookie cutters. Place cookies 2" apart on a baking sheet. Bake 8-10 minutes. If you bake them on the short end they will stay soft and chewy and if you bake them on the longer end they will be nice and crispy. They're great either way!
Allow to cool about 5 minutes on pan and then transfer to wire rack and cool completely. Once they're cooled you can decorate (the best part)!
1/2 c. butter
1/2 c. sugar
1/2 c. molasses
1 egg yolk
2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1/2 tsp. nutmeg
Cream butter and sugar. Add molasses and egg yolk. In a medium bowl, combine remaining ingredients. Add flour mixture to butter mixture. Chill for at least an hour. It's a fairly sticky dough so you might need to chill it a little longer.
Preheat oven to 350. Roll dough to 1/4" thick and cut with cookie cutters. Place cookies 2" apart on a baking sheet. Bake 8-10 minutes. If you bake them on the short end they will stay soft and chewy and if you bake them on the longer end they will be nice and crispy. They're great either way!
Allow to cool about 5 minutes on pan and then transfer to wire rack and cool completely. Once they're cooled you can decorate (the best part)!
Sunday, December 20, 2009
Healthified Monkey Bread
Way less fat and fewer calories then the original recipe and still yummy! :)
1/4 cup sugar
2 teaspoons ground cinnamon
2 cans (16.3 oz each) Pillsbury Grands Homestyle refrigerated reduced-fat buttermilk biscuits
1/2 cup chopped pecans or walnuts (optional)
3/4 cup fat-free caramel topping
2 teaspoons vanilla
1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
2. In 1-gallon resealable food-storage plastic bag, mix sugar and cinnamon. Separate both cans of dough into 16 biscuits. Cut each biscuit into quarters. Add biscuit pieces to sugar mixture. Seal bag; shake to coat. Layer biscuit pieces and pecans in pan.
3. In small bowl, mix caramel topping and vanilla. Pour over biscuit pieces.
4. Bake 40 to 45 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Invert onto serving plate. Serve warm.
1/4 cup sugar
2 teaspoons ground cinnamon
2 cans (16.3 oz each) Pillsbury Grands Homestyle refrigerated reduced-fat buttermilk biscuits
1/2 cup chopped pecans or walnuts (optional)
3/4 cup fat-free caramel topping
2 teaspoons vanilla
1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
2. In 1-gallon resealable food-storage plastic bag, mix sugar and cinnamon. Separate both cans of dough into 16 biscuits. Cut each biscuit into quarters. Add biscuit pieces to sugar mixture. Seal bag; shake to coat. Layer biscuit pieces and pecans in pan.
3. In small bowl, mix caramel topping and vanilla. Pour over biscuit pieces.
4. Bake 40 to 45 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Invert onto serving plate. Serve warm.
Saturday, December 19, 2009
White Chocolate Candy Popcorn
2 bags of microwavable popcorn ( I use butter, but you can choose)
1 bag of Christmas colored m&ms
1 package of vanilla almond bark
Pop popcorn, let cool. Melt almond bark according to directions. Pour over popcorn and stir around. Sprinkle m&ms in and mix. Let harden, then break up and put in baggies.(Other items you can add in to popcorn are: pretzels, nuts, cheerios, etc)
Another fun thing about this recipe is you can use it for many different holidays. I just made it for a little Halloween treat, but instead of the Christmas m&m's, I used Reeces Pieces & candy corn.
1 bag of Christmas colored m&ms
1 package of vanilla almond bark
Pop popcorn, let cool. Melt almond bark according to directions. Pour over popcorn and stir around. Sprinkle m&ms in and mix. Let harden, then break up and put in baggies.(Other items you can add in to popcorn are: pretzels, nuts, cheerios, etc)
Another fun thing about this recipe is you can use it for many different holidays. I just made it for a little Halloween treat, but instead of the Christmas m&m's, I used Reeces Pieces & candy corn.
Wednesday, December 16, 2009
Fresh Cranberry Sauce
Ingredients:
1 pkg cranberries, chopped
1 can (20 oz) crushed pineapple
2 apples (Rome, Jonathan, Fuji, or other cooking apple), chopped
2 small pkgs black cherry Jello
1½ cups sugar or more to taste
Directions:
Mix together the cranberries, pineapple, and apples.
Dissolve Jello in 2 cups boiling water and add to fruit. (Do not add the cold water per Jello box instructions.)
Add the sugar and mix everything together well.
Refrigerate until partially set.
**This recipe doesn't say to drain the pineapple, so I don't. And it doesn't say to peel the apples, so I don't. I just use my food processor to chop up all the cranberries and apples. It's easy to make. Enjoy!!**
1 pkg cranberries, chopped
1 can (20 oz) crushed pineapple
2 apples (Rome, Jonathan, Fuji, or other cooking apple), chopped
2 small pkgs black cherry Jello
1½ cups sugar or more to taste
Directions:
Mix together the cranberries, pineapple, and apples.
Dissolve Jello in 2 cups boiling water and add to fruit. (Do not add the cold water per Jello box instructions.)
Add the sugar and mix everything together well.
Refrigerate until partially set.
**This recipe doesn't say to drain the pineapple, so I don't. And it doesn't say to peel the apples, so I don't. I just use my food processor to chop up all the cranberries and apples. It's easy to make. Enjoy!!**
Death By Chocolate (aka Chocolate Trifle)
Ingredients:
2 boxes brownie mix
2 boxes instant chocolate pudding
1 12-oz container frozen whipped topping (thawed)
1 8-oz bag Heath toffee bits
Directions:
1. Prepare brownie mixes according to package directions and cool (or if you like to make brownies from scratch, you just need to make enough to yield two 9x13 pans of brownies)
2. Prepare chocolate pudding according to package directions
3. Break up the brownies into small pieces and place half in the bottom of a trifle dish or other large glass serving bowl.
4. Cover brownies with half of the pudding, 1/3 of the Heath toffee bits, and half of the whipped topping.
5. Repeat the layers, and then top with the remaining crushed candy.
6. Cover and chill for at least 2 hours before serving.
Makes up to 24 servings
2 boxes brownie mix
2 boxes instant chocolate pudding
1 12-oz container frozen whipped topping (thawed)
1 8-oz bag Heath toffee bits
Directions:
1. Prepare brownie mixes according to package directions and cool (or if you like to make brownies from scratch, you just need to make enough to yield two 9x13 pans of brownies)
2. Prepare chocolate pudding according to package directions
3. Break up the brownies into small pieces and place half in the bottom of a trifle dish or other large glass serving bowl.
4. Cover brownies with half of the pudding, 1/3 of the Heath toffee bits, and half of the whipped topping.
5. Repeat the layers, and then top with the remaining crushed candy.
6. Cover and chill for at least 2 hours before serving.
Makes up to 24 servings
Monday, December 14, 2009
White Christmas Chili
Ingredients
4 skinned and boned chicken breast halves
5 cups water
1 large onion, chopped and divided
2 tablespoons butter or margarine
2 celery ribs, chopped (about 1/3 cup)
3 (16-ounce) cans great Northern beans, rinsed, drained, and divided
3 (4.5-ounce) cans chopped green chiles
1 cup canned chicken broth
1 teaspoon ground cumin
1 bay leaf
1 teaspoon salt
1/8 teaspoon ground red pepper
1 tablespoon chopped fresh cilantro
Toppings: tortilla chips, shredded Colby-Jack cheese, salsa, sour cream
Place chicken, 5 cups water, and half of onion in a large Dutch oven over medium-high heat, and cook 15 to 18 minutes or until chicken is tender. Remove chicken, reserving broth in Dutch oven. Cut chicken into bite-size pieces; set aside. Melt butter in a skillet; add celery and remaining onion, and sauté until tender.
Stir chicken, celery mixture, 2 cans beans, and next 6 ingredients into broth in Dutch oven, and bring to a boil. Reduce heat to medium-low, and cook 1 hour, stirring frequently, until thickened. Process remaining 1 can beans in a blender until smooth, stopping to scrape down sides. Stir bean pureé into chili. Remove and discard bay leaf; stir in cilantro just before serving with desired toppings.
4 skinned and boned chicken breast halves
5 cups water
1 large onion, chopped and divided
2 tablespoons butter or margarine
2 celery ribs, chopped (about 1/3 cup)
3 (16-ounce) cans great Northern beans, rinsed, drained, and divided
3 (4.5-ounce) cans chopped green chiles
1 cup canned chicken broth
1 teaspoon ground cumin
1 bay leaf
1 teaspoon salt
1/8 teaspoon ground red pepper
1 tablespoon chopped fresh cilantro
Toppings: tortilla chips, shredded Colby-Jack cheese, salsa, sour cream
Place chicken, 5 cups water, and half of onion in a large Dutch oven over medium-high heat, and cook 15 to 18 minutes or until chicken is tender. Remove chicken, reserving broth in Dutch oven. Cut chicken into bite-size pieces; set aside. Melt butter in a skillet; add celery and remaining onion, and sauté until tender.
Stir chicken, celery mixture, 2 cans beans, and next 6 ingredients into broth in Dutch oven, and bring to a boil. Reduce heat to medium-low, and cook 1 hour, stirring frequently, until thickened. Process remaining 1 can beans in a blender until smooth, stopping to scrape down sides. Stir bean pureé into chili. Remove and discard bay leaf; stir in cilantro just before serving with desired toppings.
Minestrone Soup....Just like Olive Garden
½ lb bacon, diced 1 tablespoons olive oil
2 small minced white onions 1 cup chopped zucchini
1 cup frozen cut Italian green beans 1 stalk minced celery
1 cup chopped cabbage 4 cloves minced garlic
1 cup shredded carrot 2 tablespoons minced parsley
1 1/2 teaspoons dried oregano 1 1/2 teaspoons salt
1/2 teaspoon ground black pepper 1/2 teaspoon dried basil
1/4 teaspoon dried thyme 3 cups hot water
4 cups vegetable broth (beef broth can be used)
2 cans (15 oz) red kidney beans, drained
2 cans (15 oz) great northern or small white beans, drained
1 can (14 oz) diced tomatoes (Italian seasoned)
4 cups fresh baby spinach, ripped 1/2 cup small shell pasta
In a large pot, sauté bacon until brown. Add olive oil, stir in onion, celery, cabbage and garlic. Cook until onion is transparent. Add the vegetable broth, drained tomatoes, beans, carrots, green beans, zucchini, hot water and spices to the pot. Bring to a boil and then reduce to a simmer for 20 minutes. Add the spinach leaves and the pasta and cook for an additional 20 minutes.
2 small minced white onions 1 cup chopped zucchini
1 cup frozen cut Italian green beans 1 stalk minced celery
1 cup chopped cabbage 4 cloves minced garlic
1 cup shredded carrot 2 tablespoons minced parsley
1 1/2 teaspoons dried oregano 1 1/2 teaspoons salt
1/2 teaspoon ground black pepper 1/2 teaspoon dried basil
1/4 teaspoon dried thyme 3 cups hot water
4 cups vegetable broth (beef broth can be used)
2 cans (15 oz) red kidney beans, drained
2 cans (15 oz) great northern or small white beans, drained
1 can (14 oz) diced tomatoes (Italian seasoned)
4 cups fresh baby spinach, ripped 1/2 cup small shell pasta
In a large pot, sauté bacon until brown. Add olive oil, stir in onion, celery, cabbage and garlic. Cook until onion is transparent. Add the vegetable broth, drained tomatoes, beans, carrots, green beans, zucchini, hot water and spices to the pot. Bring to a boil and then reduce to a simmer for 20 minutes. Add the spinach leaves and the pasta and cook for an additional 20 minutes.
Won Ton Soup
24 won ton wrappers
Meat filling:
1 cups chopped pork (not sausage)
1/2 cup minced shrimp (I just use canned)
1 tsp light brown sugar
1 tbsp chinese rice wine
1 tablespoon lite soy sauce
1 teaspoons minced scallions
1 teaspoons minced fresh ginger root
3 cups chicken stock, seasoned with 2 Tbls soy sauce, brought to a rolling boil.
Boil filled won tons for 4-5 minutes before serving.
Garnish with fresh sliced scallions
Meat filling:
1 cups chopped pork (not sausage)
1/2 cup minced shrimp (I just use canned)
1 tsp light brown sugar
1 tbsp chinese rice wine
1 tablespoon lite soy sauce
1 teaspoons minced scallions
1 teaspoons minced fresh ginger root
3 cups chicken stock, seasoned with 2 Tbls soy sauce, brought to a rolling boil.
Boil filled won tons for 4-5 minutes before serving.
Garnish with fresh sliced scallions
Yummy Chicken Tortilla Soup
Serves 8-10
Ingredients:
4 skinless, boneless chicken breasts
1 t olive oil
1 t garlic
½ t cumin
4 (14.5 ounce) cans chicken broth
2 c frozen corn kernels or 1 (15.25 ounce) can of corn
1 (15.5 ounce) can black beans
1 (14.5 ounce) can diced tomatoes
2 c chopped onion
1 t chili powder
1 T lemon or lime juice
2 c chunky salsa
Garnish:
1 c chopped cilantro
Tortilla chips
Monterey Jack cheese
Sour Cream
Avocado, cubed
Stove Top Directions: In a large pot, over medium heat, sauté the chicken in the oil for 5 minutes. Add the remaining ingredients. Reduce heat to low and simmer for about 20 to 30 minutes. Remove chicken breasts and shred. Roll in 1 c chopped cilantro just before eating. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese, sour cream, avocado, and fresh tomatoes. Serves 8-10
Crock Pot Directions: Throw all ingredients in a crock pot on high for 7-8 hours. Remove chicken breasts and shred. Roll in 1 c chopped cilantro just before eating.
Ingredients:
4 skinless, boneless chicken breasts
1 t olive oil
1 t garlic
½ t cumin
4 (14.5 ounce) cans chicken broth
2 c frozen corn kernels or 1 (15.25 ounce) can of corn
1 (15.5 ounce) can black beans
1 (14.5 ounce) can diced tomatoes
2 c chopped onion
1 t chili powder
1 T lemon or lime juice
2 c chunky salsa
Garnish:
1 c chopped cilantro
Tortilla chips
Monterey Jack cheese
Sour Cream
Avocado, cubed
Stove Top Directions: In a large pot, over medium heat, sauté the chicken in the oil for 5 minutes. Add the remaining ingredients. Reduce heat to low and simmer for about 20 to 30 minutes. Remove chicken breasts and shred. Roll in 1 c chopped cilantro just before eating. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese, sour cream, avocado, and fresh tomatoes. Serves 8-10
Crock Pot Directions: Throw all ingredients in a crock pot on high for 7-8 hours. Remove chicken breasts and shred. Roll in 1 c chopped cilantro just before eating.
Wednesday, December 2, 2009
New Years Resolution Cookies :)
Yes, these are healthier cookies. They are yummy and packed with healthy fats, fiber and protein. They are perfect for rewarding yourself without jeopardizing your New Year's resolutions. :)
1 1/2 cups white whole-wheat flour
1/2 teaspoon baking soda
1 1/2 cups rolled oats
1 teaspoon cinnamon
1/4 teaspoon salt
2 egg whites
1 cup packed brown sugar
1/3 cup oil (or applesauce to be even healthier)
1/2 cup skim milk
1 teaspoon vanilla extract
1 cup golden raisins
1 cup grated zucchini
1/2 cup hazelnuts, toasted and chopped
1/2 cup finely chopped dark chocolate
Heat the oven to 375. Line 2 baking sheets with parchment paper or coat with cooking spray.
In a medium bowl, mix together the flour, baking soda, oats, cinnamon and salt.
In a large bowl, mix together the egg whites, brown sugar, oil, milk and vanilla. Add the dry ingredients to the egg mixture and mix well. Mix in the raisins, zucchini, hazelnuts and chocolate. The mixture will be somewhat soupy.
Drop tablespoon size mounds of the dough onto the prepared baking sheets. Bake for 12 to 15 minutes, or until slightly firm to the touch. Allow to cool for 5 minutes on the baking sheet before moving to a wire cooling rack.
Makes about 30 cookies
1 1/2 cups white whole-wheat flour
1/2 teaspoon baking soda
1 1/2 cups rolled oats
1 teaspoon cinnamon
1/4 teaspoon salt
2 egg whites
1 cup packed brown sugar
1/3 cup oil (or applesauce to be even healthier)
1/2 cup skim milk
1 teaspoon vanilla extract
1 cup golden raisins
1 cup grated zucchini
1/2 cup hazelnuts, toasted and chopped
1/2 cup finely chopped dark chocolate
Heat the oven to 375. Line 2 baking sheets with parchment paper or coat with cooking spray.
In a medium bowl, mix together the flour, baking soda, oats, cinnamon and salt.
In a large bowl, mix together the egg whites, brown sugar, oil, milk and vanilla. Add the dry ingredients to the egg mixture and mix well. Mix in the raisins, zucchini, hazelnuts and chocolate. The mixture will be somewhat soupy.
Drop tablespoon size mounds of the dough onto the prepared baking sheets. Bake for 12 to 15 minutes, or until slightly firm to the touch. Allow to cool for 5 minutes on the baking sheet before moving to a wire cooling rack.
Makes about 30 cookies
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