NEW RECIPES COMING SOON!!!
Recipes of the Week (Cookie Recipes: Chocolate-Peppermint Sandwich Cookies):
Chocolate-Peppermint Sandwich Cookies
Makes about 18 sandwich cookies.
Ingredients for cookies:
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup sugar
- 3/4 cup (1 1/2 sticks) unsalted butter at room temperature
- 1 large egg
Ingredients for filling:
- 1 cup plus 2 tablespoons powdered sugar
- 3/4 cup (1 1/2 sticks) unsalted butter at room temperature OR 3/4 cup vegetable shortening
- 3/4 teaspoon peppermint extract
- food coloring
- 1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces) To crush, place the candy in a plastic bag and whack with a meat tenderizer tool until crushed.
Directions for cookies:
- Whisk flour, cocoa, and salt in medium bowl to blend.
- Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended.
- Refrigerate dough 1 hour.
- Preheat oven to 350° F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using hands, flatten each ball to 2-inch round (edges will crack).
- Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overtake or cookies will become too crisp).
- Cool cookies on sheet for 5 minutes. Transfer chocolate cookies to racks and cool completely.
Directions for filling:
- Using electric mixer, beat powdered sugar and butter OR shortening in medium bowl until well blended. Add peppermint extract and beat until smooth.
- Take food coloring, and using a clean paintbrush, “paint” 3 food coloring stripes down the inside of a pastry bag. Fit with a star tip, and fill with frosting.
- Pipe out 2 teaspoons of frosting in a circular motion over the flat side of one cookie. Top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and frosting.
- Roll edges of cookie sandwiches in crushed candies (candies will stick to the filling). ENJOY!!!
(If you don’t want to pipe out the frosting, mix the red food coloring with the frosting until it reaches your desired shade of red. Plop 2 teaspoons on top of the flat side of one cookie and top with another cookie, flat side down, pressing gently to adhere.)
Chocolate Chip Cookies
Makes 2 dozen.
- 1 stick butter, softened
- 3/4 cup white sugar
- 1 egg
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1 cup dark chocolate chips
- Preheat oven to 375° F. Line a baking sheet with parchment paper. Cream together butter, sugar, egg, and vanilla.
- In a large bowl, whisk together flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir in the chocolate chips. Mix until combined. Drop spoonfuls of batter onto the parchment-covered baking sheet and bake for about 10 minutes.
- Cool on a rack for 10 minutes before eating. ENJOY!!!
Homemade Crescent Rolls
The recipe for these crescent rolls is from my 4-H yeast breads book. Since I took that project 2 years ago, I’ve been making these delicious crescent rolls for Thanksgiving. (I’m making them this year, too!) Although they are more of a dinner roll than the stuff in the can, they are still delicious! (I made the ones in the picture!)
- 2 1/2 cups warm water
- 2 packages active dry yeast. (Or quick-rise yeast.) (One package is 2 1/4 teaspoons, so 2 packages is 4 1/2 teaspoons.)
- 1 tablespoon sugar
- 1 tablespoon salt
- 2 tablespoons butter, softened
- 6 1/2 to 7 1/2 cups flour. (This is a lot but this recipe can, depending on how big your crescent rolls are, make 3o or more crescent rolls.)
- 1 egg, beaten
- 1 tablespoon milk
- Measure warm water into a large warm bowl.
- Sprinkle in yeast and stir until dissolved.
- Add sugar, salt, butter, and only 3 cups of the flour.
- Beat in electric mixer (or by hand) until smooth. (An electric mixer works best.)
- Add enough remaining flour little by little to make a stiff dough.
- Knead until smooth and elastic, about 8-10 minutes. (If your dough is too dry, add a little water. If it is too sticky, add a little more flour.)
- Grease a bowl. Place dough in bowl. Turn, so that the greased side is on the top.
- Cover and lest rise in a warm place until doubled, about 1 hour.
- When risen, punch down dough. Divide in half. Divide each half into 18 equal pieces.
- Roll out each piece of dough. Cut each piece of dough into a triangle. (You can use the scraps to make more crescent rolls.)
- Beginning with the wide edge of the triangle, roll tightly. Seal point well.
- Curve rolls slightly to form crescents. Place on a greased baking sheet.
- Again, cover and let rise in a warm place until doubled, about 1 hour.
- When risen, combine egg and milk: brush this mixture gently on the rolls.
- Bake at 400°F for about 15 minutes. Remove from baking sheets and cool on wire racks. ENJOY!!!
I make these butter molds every year for Thanksgiving to spread on the crescent rolls. All you need is butter and a silicone mold.
- Let butter soften at room temperature.
- Spread butter into the silicone mold.
- Place silicone mold in the freezer for a few minutes until butter is hard.
- Pop butter out onto a plate covered with wax paper. Let butter sit at room temperature and soften before spreading. ENJOY!!!
Cute Penguin Appetizers
I make these cute penguin appetizers every year for Thanksgiving. (I’m also going to make them this year, too!) They are so cute, so delicious, so easy to make, and only use 3 ingredients! So if you like carrots, cream cheese, olives, and cute things, this is the recipe for you! (I made the ones in the picture and painted the plate, too!)
- 1 can of medium olives and one can of extra large (or jumbo) olives
- 1 big carrot
- 8-ounce package cream cheese, softened
- plastic bag
- Peel the carrot.
- Cut the carrot into little “penny pieces.” (These are the feet.)
- Cut out a small triangle out of each carrot piece as shown in the above picture. (This is the beak.)
- Cut a sliver up from the hole (not the “x!”) of the extra large (or jumbo) olive, and take out the “chest cavity.”
- Scoop the cream cheese into the plastic bag and work it into a corner. Cut a tiny hole in the bag so that you can squeeze cream cheese out of it like you are icing a cake with a pastry bag.
- Squeeze cream cheese into the “chest cavity” of the extra large (or jumbo) olive. (This is the body.)
- Stick the triangle of carrot into the “x” of the medium olive. (This is the head and beak.)
- Stick it all together! ENJOY!!!
I will be making these cute clementine pumpkins this year for Thanksgiving!
- Peel clementines.
- Cut up celery into little pieces.
- Put celery in the top of peeled clementines to make it look like pumpkins. ENJOY!!!
Turkey Veggie Platter
This cute turkey makes a great appetizer for Thanksgiving!
- Leaf Lettuce
- Cucumber, sliced
- Red, Yellow and Green Bell Pepper
- Baby Carrots
- 2 Black Beans (or Black Olives)
- 1/3 of Celery Stalk
1. Slice the bell peppers crosswise and then cut each circle in half. Set aside the bottom part of the green pepper and 1/2″ piece off of both the red and yellow peppers to use for the face. Slice the remaining peppers to use for the body.
2. Cover a platter with lettuce leaves. Start with making the turkey’s feathers by forming a circle with the cumber slices at the bottom of the platter, followed by semi-circles of the yellow, green and red peppers. Place the baby carrots vertically above the last row of peppers.
3. Break two toothpicks in half. Put two of the toothpicks where the eyes will go. Push the black beans onto the toothpick making sure that the toothpick doesn’t go all the way through. Cut a triangle out of the leftover bottom from the yellow pepper. Attach with a toothpick below the eyes. Attach the reserved red pepper piece to the left of the yellow pepper “beak”.
4. Cut the piece of celery in half lengthwise. On each piece, carefully slice lengthwise from the end of the celery piece to almost the center. Do this twice on each piece. Place the celery in ice water and place in the refrigerator until the ends curl. When curled, nestle the un-curled end under the cucumbers. ENJOY!!!
(You could also make the above picture for a small appetizer. Just cut a yellow pepper as shown in the picture, and stick other peppers out of the top. Use a slice of carrot for the nose and I don’t know what they used for the eyes, but olives can be used.)
Caramel Apple Turkey
This is another cute appetizer/dessert for Thanksgiving.
- 4 Apples (Red and Green)
- Caramel Sauce
- 1 Candy Corn
- 2 Chocolate Chips
Fruity Turkey Favors
- small oranges or clementines
- red grapes
- green grapes
- raising or dried cranberries
1. Place an unpeeled orange on a small plate.
2. Alternate red and green grapes on toothpicks to make tail feathers.
3. Poke “tail feathers” into top of orange at an angle.
4. Put raisins on a toothpick for a neck. Add a green grape for the head, leaving a bit of toothpick sticking out. Attach “neck” to the front of orange.
5. Shape a raisin, making it long and thin for a waddle. Poke it onto toothpick “beak” on grape “head.”
6. Make one fruity turkey favor for each person as something healthy to gobble up! ENJOY!!!
(Another thing that can be done is to stick whole cloves into an orange for a nice scent. I’ve tried it before, it smells great!)
You could also make a turkey out of an apple like they did in this picture!
Frosty Cranberry Rings
- 8-ounce package cream cheese, softened
- 16-ounce can whole berry cranberry sauce
- 1 tablespoon mayonnaise
- 1 8-ounce can crushed pineapple drained
- 1 cup whipped cream
- 1/2 cup chopped walnuts (optional)
- lettuce leaves to decorate
1. Place cream cheese in a large mixing bowl and beat one minute or until fluffy.
2. Add cranberry sauce and mayonnaise, and beat until mixed.
3. Stir in drained pineapple.
4. Fold in whipped cream. Add nuts if desired.
5. Spoon salad mixture into paper cups. Cover with plastic wrap, secure with rubber bands and freeze for at least 4 hours until solid.
6. Use scissors to open sides of paper cups. Remove frozen fruit salad and slice into circles. Serve each slice on a lettuce leaf. ENJOY!!!
Cornbread Pilgrim Hats
- cornbread recipe or mix
- corn tortillas
- fruit leather
1. Prepare cornbread batter according to recipe or mix. Bake in muffin tins.
2. For small hats made from mini-muffins, cut 2½-inch circles from tortillas. For regular-sized muffins, cut 3-inch tortilla circles.
3. Cut off any rounded tops so muffins are flat. Spread honey on top of muffins, and place each muffin upside down on a tortilla circle.
4. Cut a 3/8-inch hatband from fruit leather. With a toothpick, spread honey around the base of each muffin, then attach a fruit leather band.
5. Cut a small square of cheese for a buckle and attach it to the band with honey.
6. Serve immediately with Homemade Honey Butter (recipe below).
Homemade Honey Butter for the Pilgrim Hats
This recipe makes 1/2 cup honey butter and can be doubled if you want more.
- about 1/2 cup butter, softened
- 1/8 teaspoon salt, or to taste
- 2 tablespoons honey, or to taste
- Mix everything together
1. This makes about 1/2 cup butter and 1/2 cup liquid. Use the liquid in a recipe that calls for milk, such as cornbread.
3. Add salt and honey to the butter and mix it with a wooden spoon until blended. If you prefer the butter sweeter, add more honey, a little at a time.
4. Before serving, soften honey butter at room temperature for a half hour or longer. Honey butter keeps in the refrigerator for a week. ENJOY!!!
Mini Turkey Desserts
- 4 tablespoons (1/2 stick) butter
- 10-ounce bag marshmallows
- 6 cups Rice Krispies cereal
- Oreo cookies
- chocolate frosting
- candy corn
1. With a parent’s help, melt the butter over medium heat in a large saucepan. Add marshmallows and stir until completely melted.
2. Remove pan from heat and stir in cereal. Let cool for 10 minutes.
3. While the mixture cools, twist apart Oreo cookies and remove filling. (This is easier if the cookies are warm.)
4. Butter your hands and shape the gooey cereal into 1½-inch balls.
5. Make the tail by frosting the inside of one cookie half and pressing three candies into the frosting in a fan shape.
6. Create the body by frosting the other cookie half and sticking it to the bottom of the Rice Krispies ball.
7. Add a little frosting below the candy corn and stick the tail onto the body.
8. Stick another candy corn on the front to make a head.
9. Use the turkeys to decorate your Thanksgiving table. After dinner, you can gobble them up! ENJOY!!!
(You can make this one, if you want. Just use mini pretzel sticks and don’t use the chocolate frosting, marshmallows or Rice Krispies cereal! Also, you will need a candy bar or something for the face. Be creative! Have fun!)
Fall Apple Dessert
- 8 apples
- 1/3 cup brown sugar
- 1 tablespoon cinnamon
- 1 1/3 sticks butter
- 1 1/2 cups flour
- 1 cup sugar
- vanilla ice cream
1/3 cup brown sugar
1 tablespoon cinnamon
1 1/3 sticks of butter
1 1/2 cups flour
1 cup sugar
vanilla ice cream
1. Preheat oven to 350 degrees F.
2. Slice apples and put in bowl. Stir in brown sugar and cinnamon.
3. Mix together butter, flour and sugar.
4. Place apples on the bottom of a greased 9-by-13 inch glass pan. Spoon the flour mixture on top and gently pat it down.
5. Cook about 40 minutes or until the apples are soft and the top is crisp.
6. Serve warm with ice cream. ENJOY!!!
Go Fish Cupcakes
- baked cupcakes
- pastry bag (optional)
- blue frosting
- heavy thread
- pretzel sticks
- gummy fish
1. Allow baked cupcakes to cool.
2. Fill the pastry bag with frosting and pipe out a swirly wave pattern. (Or you can spread it with a knife.)
3. Tie thread to a pretzel stick to make a fishing pole.
4. Press toothpick into the “mouth” of the gummy fish to make a hole. Push the end of the thread into the hole. The gummy candy will close over the thread. If it doesn’t close enough, pinch it together with your fingers.
5. Place the pretzel in the frosting to make it look like you just “caught the big one!” ENJOY!!!
- Let the sherbet/ice cream soften for a few minutes before preparing the pie.
- Line a round springform pan with wax paper or parchment paper.
- Starting with the lime sherbet, spread a ring of sherbet around the edge of the springform pan – about 2 inches high and about 1-2 inches wide from the outside edge of the pan. Put pan in freezer to harden the lime sherbet layer.
- Spread a ring of Vanilla Ice Cream inside the lime ring, but make the layer much thinner such as 1/2 inch. Use a butter knife to flatten the top, and even out the lime with the vanilla. Put pan in freezer to harden again.
- Mix the mini chocolate chips into the red sherbet.
- Fill the center of the pie with the red/chocolate chip sherbet.
- Flatten the top of the pie with a butter knife and then freeze.
- When it’s time to eat, run a knife around the edge of the pan before popping off the outside of the springform pan. Use a nice thin-blade knife to slice. ENJOY!!!
Red, White, and Blue Popsicles
- 1 1/2 cups vanilla yogurt
- 1/4 cup frozen blueberries
- 2 strawberries
- 1 tablespoon milk
- Remove the tops from the strawberries.
- Put the strawberries in blender along with 1/2 cup of vanilla yogurt. Blend until mostly smooth. Pour into 1/3 of each popsicle mold. Rinse out blender.
- In a small bowl, mix 1/2 cup of vanilla yogurt with the milk. Pour into molds on top of the strawberry mixture, until there is 1/3 of the mold left at the top.
- Put the frozen blueberries and 1/2 cup of vanilla yogurt in blender. Blend for about 30 seconds. Pour into the rest of the molds.
- Freeze overnight.
- When ready, rinse popsicle molds under hot water and twist and pull to get them out. ENJOY!!!
American Flag Cake
I made up the design for this cake!
Ingredients for the cake:
- 2 cups sugar
- 3 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup unsalted butter, soft
- 1 1/2 cups milk, at room temperature
- 1 tablespoon vanilla extract
- 4 large eggs
Directions for the cake:
- Preheat the oven to 350°F. Lightly grease (but don’t flour) the bottom only of one 9″ x 13″ pan.
- In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt.
- Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy.
- Combine the milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds.
- Scrape the bottom and sides of the mixing bowl.
- With the mixer running at low speed, add 1 egg. Increase the speed to medium and beat for 30 seconds.
- Repeat this procedure with the second egg. Continue adding the eggs, scraping after each addition, until all 4 are added.
- After the last egg is added, scrape the bowl once more, then beat at medium-high speed for 30 more seconds.
- Transfer the batter to the pans of your choice. For layers, divide the batter among the pans. Smooth out the tops with an offset spatula or the back of a tablespoon. For cupcakes, scoop by heaping 1/4-cupfuls into the prepared muffin tins.
- Bake for 35-40 minutes for a 9″ x 13″ pan.
- The cake is done when it’s golden brown around the edges and just beginning to pull away from the edge of the pan. A toothpick inserted in the center will come out clean.
- Remove the cake from the oven and allow it to cool for 5 minutes, then turn it out onto a rack to cool completely.
Ingredients for the cake design:
- 1 cake
- about 30 raspberries
- 20 blueberries
- red food coloring
Directions for the cake design:
- Make the cake.
- Frost the entire cake with white frosting.
- In a small bowl, mix some of the icing with a few drops of red food coloring.
- With the red frosting, make stripes on the cake.
- Put blueberries in the top left corner as shown in the picture
- Place raspberries along the red stripes. ENJOY!!!
Orange Creamsicle/Dreamsicle Fruit Dip
- 1 medium orange
- 1 container Greek yogurt (6-8 oz)
- 1 cup whipped cream
- 1 tablespoon powdered sugar
- fruit to serve with the dip
- In a medium bowl zest and juice a medium orange.
- Add yogurt, whipped topping and powdered sugar.
- Refrigerate a few hours before serving with fruit. ENJOY!!!
Fruit Kabobs With Chocolate Sauce
- 2 peaches
- 1 can pineapple chunks
- 1 pint of strawberries
- 1 bunch of grapes
- chocolate spread
- Cut the fruit into bite size chunks.
- Thread a piece of each fruit onto a skewer and leave about 1/2 inch space at the bottom as a handle. Set aside.
- Put chocolate spread in a bowl and place the fruit kabobs around it. ENJOY!!!
- 2 celery stalks
- 6 tablespoons peanut butter or cream cheese
- 12 large twist pretzels
- 18 raisins or currants
- 12 slivered almonds
1. Wash the celery and cut each stalk into thirds. Fill each celery piece with 1 tablespoon of peanut butter or cream cheese.
2. For the wings, gently push two pretzels into the filling so they connect in the middle.
3. Arrange the raisins or currants as eyes, nose and mouth.
4. For antennae, push the slivered almonds into the filling. ENJOY!!!
- cake mix
- white frosting
- yellow food coloring
- large marshmallows
- brown peanut M&Ms
1. Prepare cupcakes according to the directions on the box. Let cool.
2. Mix in a few drops of food coloring to frosting.
3. Using a butter knife, spread a thin coat of frosting on the top of your cupcake.
4. Place a marshmallow on its side. Cut it into five thin slices using a sharp knife. These will be flower petals.
5. Arrange petals in a circle on the top of your iced cupcake. Place an M&M in the center of the petals. ENJOY!!!
Mini Turtle Snacks
- regular mini pretzels
- Rolo chocolate candies (round chocolate candy filled with caramel)
toasted pecans (can can use just about any nut, but pecans were the original choice of nut)
4. Place a rolo on top of the pretzel
Peanut Butter And Banana Smoothie
- 1 banana
- 2 tablespoons peanut butter
- 1 teaspoon cocoa powder
- 1/2 cup milk
- Peel the banana, cut it in half, and place it in the blender.
- Add the remaining ingredients.
- Blend until smooth.
- Pour into glass. ENJOY!!!
IF ANYONE HAS ANY RECIPES THAT THEY WOULD LIKE ME TO PUT ON HERE, PLEASE SEND THEM TO ME! THANKS!