Mint Chocolate Delights

I was grocery shopping last week and found a bag of Dark Chocolate and Mint chips (Nestle) and couldn't pass up buying some! I am a succor for dark chocolate and mint!

I finally made the cookies (using the recipe on the back of the package) and they were super good! They say on the package that these chips are limited edition, so go snag up some before they are all gone and try these!

Mint Chocolate Delights

(Nestle)

• 2 cups flour
• 2/3 cup baking cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup butter or margarine, softened
• 2/3 cup sugar
• 2/3 cup brown sugar
• 1 tsp vanilla
• 2 eggs
• 1 10 oz package dark chocolate and mint morsels

Preheat oven to 325 degrees

Combine four, cocoa, baking soda and salt in a small bowl and set aside. Beat butter and both sugars until creamy. Add vanilla and mix. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by tablespoons onto ungreased cookie sheets.

Bake for 11-13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes about 4 dozen cookies.

Japanese Fried Rice w/ Pork medallions

this recipe is SOOOO easy and really good!!

2 cups pre-cooked rice (I used half brown rice half white rice)
2 eggs, fried and diced
1 - 2 cups frozen vegetables, cooked
1/2 cup diced onion
2 TBSP butter
2 TBSP soy sauce
pepper and salt

*cook rice and pour into large bowl to cool
*fry (or scramble) eggs, dice and add to bowl
*let vegetables cool, then add to rice, egg mixture and carefully toss together
*Melt the butter in a large frying skillet over med/high heat
*Dump rice mixture into pan, add soy sauce and salt and pepper to taste. Cook for 10-20 minutes, depending on desired crispyness, stirring often.

ENJOY!!

I grilled pork chops, and cut them into chuncks to serve on top, but you could also do cubed ham, chicken or beef :)

Pizza Sauce

I did a little canning on Friday and made pizza sauce with some tomatoes I had!

I am taking it on good recommendation that this is great sauce, since I haven't yet tried it!

But I trust the advice and have made 12 pints already and may do a few more later!

Caramel Apple Dip

Here is another caramel apple dip! I made it all in the microwave and then transferred to my small crock pot to keep it warm on low!

It has a different flavor because it has marshmallows in it, and I will say it turned out quite good! It was easy and yummy, in fact we almost ate the whole thing the first day!

Caramel Apple Dip

(taste of home)

• 1 package (14 ounces) caramels
• 20 large marshmallows (or 2 cups mini marshmallows)
• 1/2 cup butter, melted
• 1/3 cup heavy whipping cream
• apple slices

Place caramels in a microwave safe bowl. Microwave uncovered, on high for 1 minute. (I followed some reviews advice and microwaved the butter with the caramels. It helped the caramels not stick to the bowl. I ended up microwaving it for 1 min. then stirred and then 30 seconds more)

Add marshmallows; microwave for 1 minute or until marshmallows are melted, stirring occasionally. Whisk in cream and stir until combined. Serve with apples and refrigerate leftovers!

Outrageous Peanut Butter Oatmeal Chocolate Chip Skookie

I have had this recipe for a while and finally decided it was time to use it! I found it on the everyday food storage site maybe a year ago and I don't know why I have waited so long to make them! They were super yummy and even made great cookies too!

She described these as a family tradition to make while her boys and husband were at conference meetings. She tops hers with ice-cream and sundae toppings.

We topped ours with whipped cream and caramel and loved every bite! We did share them, because your eyes are usually bigger than your stomach!

Outrageous Peanut Butter Oatmeal Chocolate Chip Skookie

Suzanne Eliason-Utah's Down Home Cook Off Winner

(http://www.everydayfoodstorage.net/)

• 2 cup oats
• 1 1/4 cups flour (she used wheat flour)
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup butter
• 1 cup peanut butter
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs (2 tbsp dehydrated eggs + 1/4 cup water)
• 1 tsp vanilla
• 1 cup (or 2 bars) milk chocolate bar - broken into chip size pieces (we both used chocolate chips)

In a medium bowl combine oats, flour, baking powder, baking soda and salt. In a large bowl, combine butter and peanut butter and mix until smooth. Beat in sugars until well blended. Add eggs and vanilla. Add dry ingredients and mix until well combined. Stir in chocolate pieces and then refrigerate dough for 1 hour or more.

Preheat oven to 375. Spray a Camp Chef Skookie pan (or whatever small pan you have) with cooking spray (if you are just making cookies, make as usual and cook for 8-10 minutes)

Add a handful of dough to pan and press to about 1/2 inch thickness and leaving dough about 1/2 inch from side of pan. You can see from my picture how much the cookie moves, so make sure to follow this direction. Fill your pans and bake for 10-15 minutes or until cookie becomes light golden brown. (She recommended putting your smaller pans onto a cookie sheet)

Top with ice cream, caramel sauce and hot fudge and enjoy!

Blueberry Sour Cream Pancakes

I found this recipe on Sisters cafe and it is definitely a keeper! They were really moist and whipped up really quick for a school breakfast!

Blueberry Sour Cream Pancakes

(www.sisterscafe.blogspot.com)

• 2 cups flour
• 1/4 cup sugar
• 4 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1 1/2 cups milk
• 1 cup sour cream
• 1/3 cup melted butter
• 1 cup fresh or frozen blueberries

Combine dry ingredients in a bowl. In another bowl, beat the eggs. Add milk, sour cream and butter; mix well. Stir into dry ingredients just until blended. Fold in the blueberries.

Pour batter by 1/4 cupfuls onto a greased hot griddle and enjoy!

Peach Preserves

I found this on Allrecipes.com. It had a 5 star rating and I had a bunch of peaches that needed something done to them!

This turned out really good. I tried it warm and thought this would be really good warmed up on vanilla ice-cream and as always good on toast or waffles!

Peach Preserves

(www.allrecipes.com)

• 12 fresh peaches, pitted and chopped
• 4 1/2 cups sugar
• 1 pkg dry pectin

Crush 1 cup of the chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil and cook for about 20 minutes or until peaches become liquid (maybe leaving a few peach chunks!)

Add sugar and bring back to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.

Remove from heat after 1 minute and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool and store and eat!!!