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Saturday, October 7, 2017

Peppermint Patties

  • 1/4 cup softened butter
  • 1/3 cup light corn syrup
  • 1-2 tsp peppermint extract*
  • 3 cups powdered sugar
  • 2 cups dark dipping chocolate**
  • chocolate jimmies, if desired
  1. Combine butter, corn syrup, extract and powdered sugar in a mixing bowl. Mix with an electric mixer for about 3 minutes, until ingredients are well combined and are holding together.
  2. Remove dough from bowl and break off about 2 teaspoon-sized sections. Roll into a ball and gently flatten with your hands. Put patties down on a pan lined with wax or parchment paper. Once all patties are made, place pan in the freezer for 10-15 minutes.
  3. Melt chocolate in microwave for 1 minute 20 seconds. Let sit for an additional minute in the microwave. Remove and gently stir. Remove peppermint patties from freezer. Use a fork or a handy Winton Dipping tool like I did to dip each patty in the chocolate, flip to coat the other side, then tap to remove any excess. Transfer chocolate coated patties to wax paper to cool. Top with chocolate jimmies if you’d like.
  4. Store in an airtight container, refrigerate if preferred but it’s not necessary. Yields 40 mints.

Sunday, September 24, 2017

Brownie Frosting

1/3 Cup milk
1/3 Cup butter
1 1/4 Cup white sugar
1 tsp. Vanilla
1 Cup chocolate chips

Boil milk butter and sugar for 1 minute. Remove from heat, add vanilla and chocolate. Whisk, dump onto cooled brownies. Let rest for about 3 hours.

Sesame noodles

1/2 Cup soy sauce
4 Tbls. Sugar
6 tsp. Minced garlic
4 Tbls. Rice wine vinegar
5 Tbls. Sesame oil
4 Tbls. Sweet chili sauce
6-8 Tbls. Canola oil
2 lbs. cooked spaghetti

Dump all ingredients into a large bowl and whisk. Place hot drained spaghetti on top and fold.

Sunday, September 17, 2017

Quick Raspberry Linzer Bars

4 C. bisquick
1/2 C. sugar
6 oz. cream cheese softened
4 Tbls. soft butter
2/3 C. milk

2-3 C. fresh raspberries
1/4 C. sugar
1 Tbls. corn starch

1 1/2-2 C. powdered sugar
2 Tbls. milk
1 tsp. vanilla

In a large owl, mix together the bisquixk, sugar, cream cheese, butter and milk. Mix in bowl using hands.  sprinkle with extra sugar as you flatten dough onto a silpat lined baking pan, leaving about 2 inches around the longer edges of the pan.

fold together the raspberries, sugar and corn starch and pour onto of dough, spreading down the center and, making sure to leave space on the long edges to roll.  You may want to boil these ingredients together for about 2 minutes and then let cool to thicken it.

Quickly fold the edges up over the preserves on both sides, and than sealing the small edges.  Bake at 425* for 20-25 minutes.  Let cool for 5 minutes.

Mix your topping ingredients together and drizzle ontop of the bars,  let sit for about 10 minutes, serve warm or cold.

Friday, June 30, 2017

Easy Cheddar Broccoli Soup

1 onion finely diced
5 Tbls. Butter
2 cups carrots, finely diced ( I actually put mine in my bullet with a cup of water and blend for 15 seconds)
26 oz. bag frozen broccoli
1 pint whipping cream
3 cups shredded cheddar cheese
2 cups milk
4 boullion cubes

1 cup water
1/3 cup flour
1 tsp.  Salt
1/2 tsp. Pepper

 In a microwave safe bowl place the broccoli with about 1 cup water and cook for 10 minutes.Place butter in a medium stock pot. Add shredded carrots and onion and cook until soft. Place about 1/3 of the broccoli into a bullet with 1 cup water and blend and  finely chop the remainder of the broccoli and place in pot. Add cream and milk and bullion cubes. In a separate bowl add the 1 cup water and flour and pour into the soup to thicken. Place cheese last and cook til melted, add salt-and-pepper to taste.  serve. we like to serve ours in bread bowls.

Thursday, June 29, 2017

Honey Chicken & Broccoli

  • 4 medium boneless skinless chicken breasts, chopped into 1½ inch pieces
  • 4 tablespoons corn starch
  • 2 cups broccoli florets, steamed or boiled til just tender
  • 6 tablespoons honey
  • 4 tablespoons ketchup
  • 3 tablespoons sugar
  • 1 tablespoon brown sugar
  • 2 tablespoons white vinegar
  • 3 tablespoons soy sauce
  • 1 teaspoon garlic powder
  • 2 tablespoons cold water + 2 tablespoons corn starch
  • sesame seeds, for topping

  1. Combine chicken and 4 tablespoons corn starch in a large resealable bag and shake to coat.
  2. Whisk together honey, ketchup, sugar, brown sugar, vinegar, soy sauce, and garlic powder and set aside.
  3. Drizzle a pan with oil and add chicken. Saute over medium heat for 5-6 minutes until browned. Add broccoli and pour sauce over the top. Continue to stir over medium heat for 4-5 minutes longer until chicken is cooked through.
  4. In a small bowl whisk together cold water and corn starch. Add to pan and stir until sauce thickens. Sprinkle with sesame seeds and serve over rice. 

Saturday, April 15, 2017

Salmon penne

1cup cream cheese, softenened
2 tbls dill weed
1 1/2 lb. penne
4 green onions, thinly sliced
1 lemon, zest and juice
1 tablespoon Dijon mustard
1 jar salmon, or more, cut into ribbons
a sprinkle or two sea salt and freshly ground pepper


Cook penne in lots of boiling salted water until al dentecooked through and tender but still retaining some texture and chew.
Scoop out some of the starchy cooking water and reserve. Drain the pasta but not quite all the way. Leave it a bit wet. Put the pasta back into the pot along with a splash or two of the reserved water.
While the pasta is still steaming hot, immediately add the rest of the ingredients except the salmon. Stir with a wooden spoon as the cheese melts and forms a creamy sauce.
At the last second briefly stir in the smoked salmon; this way it won’t break up as much. Season with salt and pepper and serve immediately.

Thursday, March 9, 2017

Jalapeño poppers dip

Recipe from:

  • 1 4oz can diced jalapenos, well drained OR 4-6 fresh jalapenos, roasted and diced (include seeds if you like it really spicy)
  • 1 8oz package cream cheese, softened
  • 1 cup sour cream
  • 1 teaspoon garlic powder
  • 2 cups shredded cheddar cheese
  • ¾ cup shredded parmesan cheese
  • 1 cup Panko bread crumbs
  • 4 tablespoons butter or margarine, melted
  • ¼ cup shredded parmesan cheese
  • 1 tablespoon fresh parsley

  • Preheat oven to 375 degrees.
  • With a mixer on medium, combine cream cheese, garlic powder and sour cream until fluffy.
  • Add cheddar cheese, ¾ cup parmesan cheese, and diced jalapenos, mix well.
  • Spread into an 8x8 baking dish.
  • Combine bread crumbs, melted butter, ¼ cup shredded parmesan cheese, and parsley.
  • Sprinkle the crumb topping over the cream cheese mixture.
  • Bake 15-20 minutes, or until hot and breadcrumbs are golden brown.
  • Thursday, January 12, 2017

    Broccoli Apple Salad

    • 4 cups fresh broccoli florets, (about 2 medium heads)
    • ½ cup shredded carrots
    • ¼ cup diced red onion
    • 2 large apples, finely chopped (I used gala apples)
    • ½ cup pecans, coarsely chopped
    • ½ cup dried cranberries

    Creamy dressing ingredients:
    • ½ cup lite mayonnaise
    • ½ cup low fat greek yogurt
    • 2 Tablespoons lemon juice
    • 1 Tablespoon sugar
    • ¼ teaspoon salt
    • ⅛ teaspoon pepper

    Combine the dressing ingredients in a small bowl set aside, prepare and combine salad ingredients and put in bowl, toss with dressing and keep refrigerated.

    Wednesday, January 11, 2017

    Salmon with Parmesan herb Crust

    This oven baked salmon is a favorite of our families.

    2 salmon filets
    4 heaping tsp. of minced garlic
    3 tsp. parsley
    about 3/4 c. parmesan cheese
    1/2 cup butter, divided

    Preheat oven to 425*.  line a 9*13 pan with foil.  Place salmon deboned skin side down.  Slice butter into patties and place about 1/4 cup onto each filet.  Combine the garlic, parsley and parmesan.  Top with mixture.  Bake for about 20 minutes or til flaky.

    Classic Peanut Butter Cookies

    1 C. unsalted butter, softened
    1 C. creamy peanut butter
    1 C. sugar
    3/4 C. packed brown sugar
    2 large eggs
    2 tsp. vanilla
    3 C. + 2 Tbls flour
    1 tsp. baking soda
    1 tsp. baking powder
    1/2 tsp. salt
    1/3 C. sugar for rolling

    Using a stand mixer combine butters and both sugars on medium until smooth.  Add in eggs and vanilla tip blended.  Scrape down sides and while off add remaining ingredients, mix on low tip combined.  Refrigerate dough 1 hour.  Preheat oven to 350*, using silpat mats, place balls 1 Tbls size balls of dough onto pans and flatten with a fork in a criss cross.  Bake for about 10 minutes, remove from oven and let cool on baking sheet for a minute, transfer to cooling racks,  The cookies will continue to set on the cooling racks.

    Cinnamon Cream Cheese Roll-Ups

    This is like a serious breakfast hack, we serve them for sunday brunch, or christmas.

    1 Loaf white bread CRUSTS REMOVED
    8 oz. cream cheese, softened
    3/4 C. Confections sugar
    1 C. Sugar
    1 1/2 Tbls cinnamon
    3/4 C. butter, Melted

    Flatten bread with a rolling pin.  Combine cream cheese and confectioners sugar. In another bowl combine sugar and cinnamon.  Spread about 1 Tbls. of cheese mixture onto rolled bread slices, and roll up bread jelly roll style.  Dip quickly into butter and than roll in cinnamon sugar.  Place onto ungreased cookie sheet and bak for 20 minutes at 350*.  Makes about 18 rolls up.  We sometimes put nutella inside instead of the cream cheese as well.

    Tuesday, January 10, 2017

    Lasagna Soup

    2 Tbsp extra virgin olive oil, divided
    1 lb lean ground beef
    1 large yellow onion, diced (2 cups)
    3 - 5 garlic cloves, to taste, minced
    4 cups low-sodium chicken broth
    1 (14.5 oz) can petite diced tomatoes
    1 (14.5 oz) can crushed tomatoes
    2 1/2 Tbsp tomato paste
    1 3/4 tsp dried basil
    3/4 tsp dried oregano
    1/2 tsp dried rosemary, crushed
    1/2 tsp fennel seeds, crushed
    1/2 tsp dried thyme
    1 tsp granulated sugar
    1 1/2 Tbsp chopped fresh parsley, plus more for garnish
    Salt and freshly ground black pepper, to taste
    8 lasagna noodles, broken into bite size pieces (6.5 oz)
    1 1/4 cups shredded mozzarella cheese (5 oz)
    1/2 cup finely shredded parmesan cheese (2 oz)
    8 oz ricotta cheese


    Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain majority of fat from beef and set aside.  Heat remaining 1 Tbsp olive oil in pot, add chopped onion and saute until it begins to soften. Add in garlic and saute 30 seconds longer. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, fennel seeds, thyme, sugar, parsley, the cooked ground beef and season with salt and pepper to taste. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.Meanwhile, prepare lasagna noodles according to directions listed on package, reserving 1 cup pasta water before draining pasta.Add cooked pasta to soup along with 1/2 cup - 1 cup pasta water as desired. In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (you can help the cheese melt better by cooking in the microwave after dolloping over soup for a bit or you could put the soup in oven safe bowl, top with cheese mixture and set under broiler to melt well. Or just stir into very hot soup and it should melt well).

    Exact Recipe Source: Cooking Classy