Banana Bread Waffles

Recipe adapted from Mother Thyme.

We all decided we would rather have just banana bread or waffles rather than this hybrid.  If you're looking for a variation, this definitely tastes just like banana bread hot off the waffle iron.


2 cups whole wheat flour
2 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
Pinch of nutmeg
1 cup milk
2 ripe bananas, mashed
2 large eggs
1/4 cup vegetable oil
1 tsp vanilla extract

In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, and nutmeg.

In a medium bowl, mix milk, eggs, vegetable oil, and vanilla extract.

Stir wet ingredients into dry ingredients until smooth and combined.

Follow waffle maker instructions to cook waffles.

Top as desired.


Tips and Hints:
*I tend to use whole wheat flour instead of white flour whenever possible.  I personally think it tastes better, and it's so much healthier.  If you don't like as wheaty a flavor or texture, you can divide the flour between wheat or white as desired.
*This makes a very thick waffle batter.  Don't overfill your waffle maker or you'll have batter everywhere.
*I used my stand mixer to mix the batter and didn't bother mashing the bananas.  Just throw them in whole and let the mixer mash as it mixes.
*You can top these with maple syrup, fruit and whipped cream, or butter and cinnamon sugar.  Or you could channel Elvis and put peanut butter on top!

Iced Hot Chocolate

Recipe adapted from Parenting Magazine.

The original recipe was a little too strong for my milk chocolate-loving family.  I've adapted it here to make it a little more milky, sweeter, and less bitter.  The original proportions are included below if you prefer a darker, richer drink.


1/4 cup unsweetened cocoa powder
1/4 cup plus 1 Tbsp sugar
1 1/4 cups low-fat milk
2 cups ice cubes
whipped cream

Combine cocoa powder and sugar in blender.  Add milk and blend for about 20 seconds to combine.  Add ice gradually, blending after each addition, until you have a thick slush.

Pour into 4 glasses and top with whipped cream.  Serve with a straw and a spoon.


Tips and Hints:
*The original recipe called for 1/2 cup cocoa powder, which makes for a much more hot chocolate flavor.  I loved it as it was, but the kids (and my husband) voted for a lighter chocolate.
*If the drink is too thin after adding two cups of ice, add up to another cup of ice to thicken.  If it's too thick, you can add another 1/4 to 1/2 cup milk to thicken.

Vanilla Hunny Shake

Original Recipe from Family Fun Magazine.

It only took one sip for all of my kids to declare this a keeper!  This tastes like a vanilla milkshake, but the honey and cinnamon give it an extra exotic flare.


1 cup vanilla ice cream
1/2 cup milk
1 tsp honey
pinch cinnamon

Combine all ingredients in a blender and process until smooth.  Pour into two tall glasses and serve immediately.


Tips and Hints:
*I doubled the recipe, but used about 3/4 cup milk for the double batch.  This made a thicker, richer shake.

Fruity Yogurt Drink

Original Recipe from Kraft Food and Family.


2 cups vanilla low fat yogurt
2 cups frozen strawberries
5 cups cold water, divided
1 pkt (makes 2 quarts) lemonade flavor drink mix (like Crystal Light)

In blender, combine yogurt, strawberries, 1 cup cold water, and drink mix.  Blend on medium speed until smooth.

Pour into a large pitcher and add additional 4 cups cold water.  Stir to combine.  Serve over ice if desired.  Makes 8, 1 cup servings.


Tips and Hints:
*Even my pickiest kid loved this refreshing combination of strawberry lemonade and a smoothie.
*Store any leftovers in the refrigerator and stir well before serving.

Turkey and Cheese Scones

Original Recipe from Wondertime

Another great variation on the boring old sandwich lunch.

2 cups flour
1 Tbsp baking powder
1 Tbsp paprika
1 tsp sugar
1/4 tsp salt
1/4 tsp pepper
1 tsp dry mustard
1 stick unsalted butter, softened
2 large eggs
1/2 cup plus 1 Tbsp milk
3/4 cup chopped smoked turkey
1 cup grated Cheddar cheese


Preheat oven to 425 degrees.  Grease a large baking sheet.

In medium bowl, whisk together the flour, baking powder, paprika, sugar, salt, pepper, and dry mustard.  Use a pastry blender or two knives to incorporate butter into flour mixture.  Blend until mixture resembles coarse crumbs.  In a small bowl, whisk together the eggs and 1/2 cup milk; stir into flour mixture.  Stir in the turkey and 1/2 cup of the cheese.  Dough will be very sticky.

Turn dough onto a lightly floured surface, roll into a ball, then flatten into a disk.  Gently pat and flatten until disk is about 10 inches around and 1/2 inch thick.  Cut the round into 8 wedges using an oiled knife or a pizza cutter.

Transfer the scones to the baking sheet.  Brush tops with the remaining tablespoon of milk and sprinkle with remaining cheese.  Bake scones, rotating baking sheet halfway through cooking, until golden, approximately 15 minutes.

Serve warm.


Tips and Hints:
*The dough is definitely sticky, but don't knead in more flour to make it less sticky.  Only use enough to make it manageable.  Too much and the dough will get tough instead of light and fluffy.
*We used smoked deli turkey, but the original recipe called for cooked ham.
*The original recipe also called for a 1/2 cup scallions to be mixed in with the meat and cheese.  None of us like scallions, so we left them out.

Orange Marshmallow Pops

Original Recipe from Kraft Food and Family Magazine


1 cup boiling water
1 pkg orange flavor gelatin
1/2 cup orange juice
2 cups vanilla ice cream
12 large marshmallows


Add boiling water to gelatin mix in medium bowl; stir two minutes until completely dissolved.  Cool slightly.  Gradually add orange juice and gelatin to ice cream in a large bowl, beating with mixer on low speed after each addition until blended.

Insert wooden pop stick into center of each marshmallow.  Place, marshmallow end down, into each of 12 small paper or plastic cups.  Spoon about 1 Tbsp ice cream mixture into each cup.  Freeze 30 minutes or until slightly firm.  Place the bowl with the extra mixture in the freezer for about 20 minutes, then keep at room temperature for the remaining freeze time.

Pour remaining gelatin mixture into cups, approximately 1/4 cup mixture per cup.  Freeze 4 hours or until firm.  Remove pops from cups to serve.


Tips and Hints:
*We all agreed that the marshmallows didn't really add anything to this pop and were just cold and gummy.  I would leave them out the next time and just make these in ice pop molds.
*If you do use the marshmallows, definitely follow the directions and freeze with just a little of the mixture to start with.  If you overfill, the marshmallows float.
*You can substitute in other flavors of gelatin.  Substitute apple juice if you don't have a matching juice flavor.
*Kids can help!  Emily put the sticks in the marshmallows in the cups and helped scoop the ice cream mixture into the cups as well.

Pinwheels

Quick and easy lunch.  A nice variation on a regular old sandwich.


4 flour tortillas (6")
4 slices American Cheese
4 slices smoked turkey
4 Romaine lettuce leaves

Place a tortilla on plate.  Put American cheese in the middle, layer one slice of smoked turkey and a lettuce leaf on top.  Roll up tightly.  Cut into 4 pinwheels.


Tips and Hints:
*If desired, spread 1/2-1 tsp mustard or mayonnaise on tortilla before layering cheese and meat.
*You can use your favorite cheese and deli meat instead of American and turkey.  Just make sure they are thinly sliced.
*There are so many great flavors of tortillas available--try using whole wheat, sundried tomato, or spinach for an interesting variation if you're feeling adventurous.
*Kids can help with this one.  Mine liked layering and rolling.

Pizza Monkey Bread

Recipe Adapted from Kraft Food and Family Magazine

A great variation on pizza that's easy and fun to eat.  This is a great recipe for kids to help make.

Sliced pepperoni
1 recipe pizza dough or 1 can refrigerated pizza crust
1 1/2 cups shredded mozzarella cheese
1/2 cup spaghetti sauce

Heat oven to 350 degrees.  Spray 9" square pan with cooking spray and set aside.

Roll pizza dough out on lightly floured surface.  Roll into 14x12 inch rectangle.  Top with shredded cheese, then pepperoni.  Lightly drizzle spaghetti sauce over pepperoni.

Starting at one long side, roll up dough and toppings.  Cut into 16 pinwheels.  Place pinwheels, cut side down, into prepared pan.  Bake 25-30 minutes, until golden brown.








Tips and Hints
*I really hate canned pizza dough, so I always make homemade.  My favorite is my whole wheat crust.
*The original recipe called for Italian sausage.  You can definitely substitute any typical pizza ingredients.  I wouldn't try to stuff too much in, though.  The more full, the harder to put everything in the pan!
*If desired, sprinkle the tops of the pinwheels with Parmesan cheese before baking.
*We did one pan of pepperoni and one pan of just cheese to make everyone happy.
*There are lots of kid jobs in this recipe.  Emily grated the cheese, helped roll the dough, spread all the ingredients, and put all the pinwheels in the pan.  And of course, she was happy to help eat it up!

Whole Wheat Pizza Crust

Recipe Adapted from Better Homes and Gardens New Cookbook

This is my favorite pizza dough.  It makes a great, soft crust for homemade pizza, calzones, or pizza rolls.  Whole wheat flour and olive oil make it a little healthier than other crusts.


2 1/4-2 3/4 cups whole wheat flour
1 Tbsp active dry yeast
1 cup warm (120-130 degrees) water
2 Tbsp olive oil
2 tsp Italian seasoning

Combine 1 cup of flour and yeast in mixing bowl.  Add water and mix on medium speed for 1 minute.  Add olive oil and Italian seasoning and mix until blended.  Add flour 1/2 cup at a time, mixing for 30 seconds-1 minute after each addition, until dough forms a ball and pulls away from the sides of the mixer.

Transfer dough to a lightly greased mixing bowl.  Cover and let rest for 30 minutes.  On a lightly floured surface, roll into desired shape and fill as desired.


Tips and Hints
*With any bread dough, a stand mixer is helpful.  If you are using a hand mixer, mix in as much flour as you can, then knead in additional flour until dough is no longer sticky.
*You can mix half wheat and half white flour if the dough is too "wheaty" for your taste.  I use white wheat, which has a lighter flavor.
*Make sure your water is not too cold or too hot--use a thermometer.  Too cold and it won't activate the yeast.  Too hot and it will kill the yeast.  Either way, you won't get much rise in the dough.
*After dough rests, sprinkle it lightly with flour and knead a few times before rolling out.  This makes it easier to work as you roll it into your desired shape.

Strawberry Swirl Cheesecake Smoothie

Original Recipe from Kraft Food and Family Magazine

Not too sweet, super creamy, and very refreshing on a summer afternoon.

6 oz cream cheese or Neufchatel cheese
1 1/2 cups milk
1/3 cup sugar, divided
1 1/2 tsp vanilla
6 graham crackers
2 cups frozen strawberries, thawed slightly

In blender, blend cream cheese, milk, 3 Tbsp sugar, vanilla, and graham crackers until smooth.  Pour all but about 1/2 cup of the mixture into a liquid measuring cup and reserve for later.

Add strawberries and remaining sugar to mixture in blender.  Blend until smooth.  Pour into 4 glasses.

Pour reserved cream cheese mixture gently over strawberry mixture in glasses.  If desired, crumble another graham cracker and sprinkle over top of smoothie.

Serve immediately with a straw.


Hints and Tips
*I was completely unsure about mixing graham cracker into a smoothie, but they blended in beautifully and made it really taste like strawberry cheesecake with a graham cracker crust.  Make sure you pulse the mixture several times to get all the large chunks of cracker mixed in.
*You could make this with other frozen fruit too--raspberry or peach would be delicious.
*My two picky middle children didn't like this because of the cream cheese, but the oldest and youngest slurped it all down in no time.
*Because of the cream cheese, this is a very rich smoothie.  You may want to either cut the recipe in half to make smaller portions or divide it into 6-8 glasses instead of 4 if you're looking for a lighter snack.

Peach Cobbler

Original Recipe from Better Homes and Gardens New Cookbook

This is one of my husband's favorite treats.  He loves the combination of the sweet fresh peaches with the biscuity topping.

Fruit Layer;
4 cups (give or take) fresh peaches, peeled and sliced
1/3-2/3 cup sugar
1 Tbsp cornstarch
1/4 cup water

Cobbler Layer:
1 cup flour
2 Tbsp sugar
1 1/2 tsp baking powder
1/4 cup butter or margarine
1 egg
1/4 cup milk


Preheat oven to 400 degrees.

Combine all ingredients for fruit layer in a medium saucepan.  Cook over medium heat, stirring regularly, until hot and bubbly.  Remove from heat and transfer to a 2 quart glass baking dish.

In a small mixing bowl, mix flour, sugar, and baking powder.  Stir in egg and milk.  Mix well until just moistened.  Drop topping in small mounds over filling.

Bake for 20-25 minutes until golden and a toothpick inserted in topping comes out clean.  Serve warm.

Tips and Hints
*You can use frozen fruit.  Just thaw before cooking.
*I used nectarines instead of peaches this time.  My husband said they were a little more tart, but still worked.
*You can also use blueberries, apples, or pears in this recipe.  For apples or pears, reduce water to 3 Tbsp and add 1 Tbsp lemon juice.  Omit the corn starch.
*This is best served warm.  Heat individual servings for 30 seconds in the microwave.
*You can serve this with vanilla ice cream or whipped cream, as desired.

Blueberry Buckle

Original Recipe from Better Homes and Gardens New Cookbook

This is one of my favorite things to do with blueberries.  Perfect summer treat or breakfast--moist cake, blueberries, and a crunchy topping.

Cake Layer
2 cups flour
2 1/2 tsp baking powder
1/2 cup shortening
3/4 cup sugar
1 egg
1/2 cup milk
2 cups fresh or frozen blueberries

Topping
1/2 cup flour
1/2 cup sugar
1/2 tsp cinnamon
1/4 cup butter or margarine


Heat oven to 350 degrees.  Grease bottom and sides of 9x9 or 8x8 square pan.

Cake:  Beat shortening with electric mixer on medium speed for 30 seconds.  Add sugar and beat until fluffy.  Add egg and beat well.  In a separate bowl, mix together flour and baking powder.  Alternate addition of dry ingredients and milk to shortening mixture, beating until smooth after each addition.  Batter will be thick.

Topping:  Combine flour, sugar, and cinnamon.  Cut in butter until mixture resembles coarse crumbs.

Spoon cake batter into prepared pan.  Sprinkle blueberries over top.  Press berries into the batter slightly.  Sprinkle topping over the blueberries.

Bake for 50-60 minutes until golden.  Serve warm.


Tips and Hints
*You can make this with any kind of berries, fresh or frozen.  Thaw frozen berries before using in this recipe.  *I like this best served warm.  After the original serving, heat individual portions in the microwave for 20-30 seconds.

Candy ice cream pops

I saw this idea on a blog post somewhere.  I can't remember where to credit it!

Vanilla Ice Cream
M&Ms or other colorful candy


Let the ice cream sit on the counter for a few minutes to soften.  Sprinkle a few M&Ms in the bottom of popsicle molds or 5 oz plastic cups.

Layer about 2 Tbsp ice cream in each cup.  Sprinkle more M&Ms.  Repeat with another layer of ice cream.  Finish with more candy.  Sick a popsicle stick or plastic spoon in each cup.

Place in freezer for at least an hour. Eat and enjoy!


Tips and Hints
*I loved this idea because of the built in portion control.  Kids thought it was a fantastic treat, but it wasn't a huge amount of ice cream.  And I only did about 6 M&Ms per layer, so not a ton of candy either!
*We couldn't get ours to come out of the cups, so ended up eating them with a spoon.  I discovered by accident that they loosened up after about 5 minutes.  So just get them out a few minutes early and let them sit.  Then you can eat like a popsicle!
*These would also be good with chocolate ice cream.  You could substitute sprinkles for the M&Ms.  Or use other chopped up candy.  Really, candy+ice cream=you can't go wrong!

Deep Dish Chicken Pot Pie

Original Recipe from Kraft Food and Family Magazine

1 pound boneless skinless chicken breast, cut into 1 inch pieces
1/4 cup zesty Italian reduced fat salad dressing
4 oz cream cheese or Neufchatel cheese
2 Tbsp flour
1/2 cup reduced sodium chicken broth
1 pkg (10 oz) frozen mixed vegetables, thawed
1 pie crust for 9 inch pie

Heat oven to 375 degrees.  Cook chicken in dressing in large skillet on medium heat for 2 minutes.  Add cream cheese; cook and stir until melted.  Add flour and mix well.  Add broth and vegetables; simmer 5 minutes.

Pour mixture into deep dish pie plate.  Arrange pie crust over filling and flute edges.  Cut four slits in crust to allow steam to escape.

Bake 30-40 minutes or until crust is golden brown.


Tips and Hints:
*With our crew, and because I like to have leftovers, I double this and make it in a 9x13 glass baking dish instead of in a pie pan.
*Instead of cutting up and cooking fresh chicken, you can use leftovers or a rotisserie chicken.  Lightly coat the saucepan in salad dressing, and saute the chicken in the dressing for a minute or two to flavor.
*I prefer Philadelphia brand cream cheese for recipes--it melts better and has a better flavor.
*I make a homemade pie crust for this, but you can use refrigerated or frozen pie dough to save time.

Slow Cooker Variation
Mix all ingredients, except pie crust, (cook chicken in dressing or use pre-cooked chicken) in slow cooker.  Heat on low for 6-8 hours or high for 3-4 hours.  Serve over warm biscuits.

Almond Fudge Topped Shortbread

Buttery, chocolaty, and a few almonds.  Yum!

1 cup butter or margarine, softened
1/2 cup powdered sugar
1 1/4 cups flour
2 cups (12 oz pkg) semi-sweet chocolate chips
1 can sweetened condensed milk
Sliced almonds

Heat oven to 350 degrees.  Grease 13x9 inch baking pan.

In mixer bowl, beat butter and sugar until fluffy.  Mix in flour.  With lightly floured hands, press into prepared pan.

Bake 20 minutes or until lightly browned.

Meanwhile, melt chocolate ships with condensed milk in a saucepan over medium heat.  Stir constantly until chips are melted and mixture is smooth.

Spread evenly over baked shortbread.  Sprinkle with almonds; press down firmly.

Refrigerate at least 3 hours or until firm.  Cut into bars.


Tips and Hints:
*If you like an extra almond flavor, you can mix 1/2 tsp almond extract into the chocolate layer before pouring over the shortbread.
*This makes a thick, soft shortbread cookie, with an equal layer of fudge.
*You can substitute milk chocolate chips for the semi-sweet for a sweeter fudge flavor.

Peppermint White Chocolate Fudge

Lightly peppermint flavored, and very pretty, this is one of my husband's favorite Christmas treats.


1/4 cup butter
4 cups mini marshmallows
1 cup heavy cream
2 cups sugar
3 cups white chocolate chips
1 tsp peppermint extract
Colored sprinkles

Line a 9x13" pan with foil or parchment paper.

In a saucepan simmer butter, marshmallows, cream, and sugar over medium heat.  When smooth, stir in white chocolate chips and peppermint extract.  Blend well.  Spread in pan.  Coat with sprinkles.

Cool completely, then cut into 1 inch squares.


Tips and Hints
*Use good quality white chocolate chips for a better texture and flavor.
*You can use mint extract for a more spearmint flavor or vanilla extract to vary the flavor of the fudge.

Chocolate Peanut Butter Truffles

These look really impressive, but are super easy to make!


1 pkg (8 oz) semi-sweet baking chocolate
1/2 cup peanut butter
1 tub (8 oz) frozen whipped topping, thawed
Coatings of your choice

Microwave chocolate in a large microwave-safe bowl on high for 2 minutes, or until almost melted, stirring after 1 minute.  Stir until chocolate is completely melted, microwaving in 30-second intervals as needed.

Stir in peanut butter until well blended.  Gently stir in whipped topping until just blended.

Refrigerate 1 hour.

Scoop truffle mixture with melon baller or teaspoon, then shape into 1 inch balls.  Roll in coating.

Store in refrigerator.  Makes 3 dozen.



Tips and Hints:
*Do not over-mix the whipped topping.  Stir just enough to incorporate it into the peanut butter mixture.
*After refrigerating, let mixture sit for about 5 minutes at room temperature.  The softer mixture is easier to scoop.
*Suggested coatings: powdered sugar, chopped nuts, sweetened shredded coconut, finely crushed cookies, colored sprinkles, crushed Butterfinger bars.  I used powdered sugar and Butterfingers.
*For extra peanut flavor, use chunky peanut butter and roll truffles in crushed peanuts.

Fiesta Chicken Enchiladas

Originally from Kraft Food and Family Magazine

I love Mexican food.  I loved that these were super easy to make, and the flavor was really great too.


1 pound boneless skinless chicken breasts, cut into bite size pieces or strips
1 large green pepper, chopped
1 large red pepper, chopped
1 Tbsp chili powder
3/4 cup salsa, divided
2 oz cream cheese or Neufchatel cheese
3/4 cup shredded Mexican style cheese, divided
8 tortillas, 6 inch "taco" size

Heat oven to 375 degrees.  Spray large skillet with cooking spray.  Heat over medium heat on stovetop.  Add chicken, peppers, and chili powder.  Cook and stir 8 minutes or until chicken is cooked through.  Stir in 1/4 cup salsa and cream cheese.  Cook and stir until cheese is melted and mixture is well blended.  Stir in 1/4 cup shredded cheese.

Spoon heaping 1/3 cup mixture down the center of each tortilla, roll up.  Place, seam side down, in 13x9 baking dish sprayed with cooking spray.  After filling all tortillas, top with remaining salsa and shredded cheese.  Bake covered for 20 minutes or until heated through and cheese is melted.  Garnish with cilantro if desired.


Tips and Hints:
*I cut the chicken into chunks, but will do strips the next time.  I think strips will fill the tortillas a little more evenly.
*Neufchatel cheese is a nice alternative to cream cheese.  It contains less fat than real cream cheese, but still has the same tangy flavor and creamy texture.  In recipes like this, you can definitely substitute with no issues.
*You can substitute any cheese for the Mexican style cheese.  I used cheddar.
*We live in tortilla paradise--I can get all sorts of styles and flavors of tortillas.  I used flour tortillas when I made these, but you can substitute whole wheat, corn, or a flavored variety as you desire.  I actually got 10 enchiladas out of the filling, so have a few extra tortillas on hand.

Cookie Crunch Fudge

Originally from Kraft Food and Family

Have I mentioned how much we like fudge?  This one didn't turn out quite as I would have liked.  I think next time I will double both layers so it's thicker.  It was a little thinner than I thought it would be.

1 cup semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk, divided
3 chocolate chip cookies, chopped
1 tsp vanilla extract
1 cup white chocolate chips

Line 8" square pan with foil or parchment paper.

Microwave semi-sweet chocolate and 2/3 cup milk in medium microwavable bowl on medium (50% power) for 90 seconds, or until chocolate is almost melted.  Stir until completely melted.  If needed, heat in 30 second intervals until chocolate melts.

Add chopped cookies and vanilla.  Mix well.  Spread mixture on bottom of prepared pan.

In a clean microwave safe bowl, microwave white chocolate and remaining milk on medium for 90 seconds, or until almost melted.  Stir until completely melted.  Spread over dark chocolate layer.  Refrigerate 2 hours or until firm.  Remove from pan and peel foil.  Cut into 1" pieces.


Tips and Hints:
*You can melt the chocolate on the stove, but you risk scorching the chocolate.
*I made homemade chocolate chip cookies to put in this, but you can certainly use your favorite brand of packaged cookies.  A crispier cookie works better and will hold its texture.

Chocolate Peanut Butter Chip Fudge

More fudge!  And chocolate and peanut butter!

2 cups (1-12 oz package) semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1 cup peanut butter chips

Line 8 inch square pan with aluminum foil or parchment paper.  In heavy saucepan over low heat, melt chocolate chips with condensed milk and vanilla.  Stir regularly to prevent scorching.  When smooth and blended, remove from heat.  Add peanut butter chips and stir just enough to distribute through mixture.  Chips will not melt completely.

Spread mixture evenly in prepared pan.  Chill at least two hours or until firm.  Remove from pan and peel off foil or paper.  Cut into 1" squares.


Tips and Hints
*Make sure you have condensed milk, not evaporated
*Normally I use generics for everything.  Brand name peanut butter chips (Reese's) just taste better, so I recommend using those.
*You can also make this in your microwave.  Heat chocolate chips, milk, and vanilla at 1 minute intervals and stir each time.  Once melted, follow the rest of the directions.  You don't have to worry about scorching the mixture, and it won't heat up your house like using the stove.

Chocolate and Peppermint Fudge

I love making fudge.  It makes a large amount.  It makes people happy.  And it's super easy.  So we make lots and lots of fudge just about every year.  The other great thing about fudge is that it's versitile.  You can add peppermint and it tastes different.  Change the semisweet chips to white chips and you get something different.  AWESOME!

I normally make fudge with marshmallow creme, which makes a very fluffy candy.  This year I experimented with some condensed milk fudges, which are denser and a little sweeter.


2 cups (1-12 oz package) milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk
1/2 tsp peppermint extract
1/4-1/2 cup crushed hard peppermint candy


Line 8 inch square pan with waxed paper or parchment paper.

In medium sized heavy saucepan, melt both chocolate chips with condensed milk over low heat.  Stir regularly to prevent scorching.

Once melted and blended, remove from heat.  Stir in peppermint extract.  Spread evenly into prepared pan.  Sprinkle with peppermint candy.

Chill at least two hours until firm.  Remove from pan, peel off paper, and cut into 1" squares.

Tips and Hints
*Make sure you have condensed milk, NOT evaporated milk.
*You can use candy canes or starlight mints for the peppermint candy.  Candy canes crush really easily.  You can crush the starlight mints in your food processor; trying to smash them with a rolling pin doesn't work well.
*There is a difference between peppermint extract and mint extract.  Mint extract has more of a spearmint flavor, not the crisp, stronger peppermint flavor.  It is personal preference, but I always use peppermint extract in Christmas projects.

Christmas baking!

One of our favorite Christmas traditions is making goodies and delivering them to our friends.  I've always used this baking as an excuse to try some new things, and we get to bring back lots of our favorite seasonal goodies as well.  I got a little carried away this year-- we ended up delivering or sending baked goods to 30 different families this year.  So much fun!  So much sugar and butter!  My dishwasher ran for about three weeks straight.

I'll keep updating the list of recipes as I get them typed up.  It's short now, but there will be more to come!

Christmas 2013 goodies included:
       Lemon Sugar Cookies
   
       S'More Sandwich Cookies

       Chocolate and Peppermint Fudge

       Chocolate peanut butter fudge

       Cookie Crunch fudge

       Chocolate Peanut Butter Truffles

       Peppermint White Chocolate Fudge

       Almond Fudge Topped Shortbread

Lemon Sugar Cookies

Originally from Cooking Pleasures Magazine

I made these for the first time this year and they are AWESOME.  Soft in the middle, a little crispy on the edge, and just the right combination of tart and sweet.

Cookies
1 cup unsalted butter, melted
1 cup sugar
1/2 cup brown sugar
2 eggs
2 tsp vanilla extract
1 Tbsp grated lemon peel
2 1/2 cups all-purpose flour
1 tsp baking powder

Glaze 
1 cup powdered sugar
2 tablespoons lemon juice
1/4 1/4 tsp grated lemon peel

Heat oven to 375.  Line baking sheets with parchment paper.

In a medium bowl, whisk together melted butter, sugar, and brown sugar.  Whisk in eggs, vanilla, and 1 Tbsp lemon peel until well-blended.  Mix in flour and baking powder.  Stir until blended.  Dough will be soft and looks almost like cake batter rather than cookie dough.

Use 1/4 cup measure to scoop dough.  Place on baking sheets, leaving 3 inches between cookies.  Flatten gently into 3 inch rounds.

Bake 10-12 minutes until just golden brown around edges.  Cookies should still be pale in center and slightly soft.  Remove from oven and slide parchment paper onto wire racks.  Cool 5-10 minutes and remove from paper.  Cool completely on racks.

Combine all ingredients for glaze and stir until combined.  Brush glaze over cooled cookies.


Tips and Hints:
*I really thought I had done something wrong when I made these the first time.  The dough is very soft and moist and doesn't look like your usual cookie dough.  It does spread a little when you scoop it onto the pans-- just gently spread it with the back of your measuring cup.
*I never remember to buy fresh lemons to have grated lemon peel.  To give a little extra boost of lemon flavor, add about 1/2 tsp lemon extract to the cookies and 1/2-1 tsp lemon extract to the glaze.
*Definitely line your cookie sheets with parchment paper.  Because the dough is so soft, it sticks like mad.  But peels right off the parchment paper with no problems!

S'More Sandwich Cookies

Originally from Kraft Food and Family Magazine

These little cookies are super adorable, but a little time consuming.  Ok, a lot time consuming!  I used a 1" cookie cutter to cut them out, but I would recommend using a 2" to make them easier to handle.  (My picture of these didn't come out well-- I'm going to use the picture from the magazine for now until I try them again.)

Sugar Cookie Dough

1 pkg (8 oz) cream cheese
1 cup powdered sugar
3/4 cup butter, softened
1/2 tsp vanilla
2 cups flour
1/2 tsp baking soda

Beat cream cheese, sugar, butter, and vanilla with electric mixer on medium speed until well blended.  Add flour and baking soda; mix well.  Refrigerate dough 1 hour.

Preheat oven to 325.

Roll dough to 1/8" thickness on lightly floured surface.  Cut into cookies, re-rolling as necessary.  Sprinkle half the cookies with colored sugar.

Place all cookies on well greased cookie sheet, or use parchment paper.

Bake 12 minutes, until lightly browned.  Cool on baking sheet 1 minute.  Remove to wire rack and cool completely.

When cool, spread bottom side of each of the plain cookies with approximately 1 tsp Marshmallow Creme.  Cover with sugared cookies to make sandwiches.

Melt two squares Semi-Sweet baking chocolate or 1/3 cup chocolate chips and spoon into ziplock bag.  Snip a small corner from bag and drizzle chocolate over cookies.



Tips and Hints:
*Definitely use a 2" cookie cutter.  I was cutting and sandwiching cookies FOREVER.
*Refrigerate the dough and keep it cold in between rollings.  It rolls better and it spreads too much if you let it get warm.
*Roll the cookies thin, but not too thin.
*Don't overbake-- they should be just barely golden around the edges.

New Year's Resolution

Wow-- I can't believe it's been 2 years + since my last post.  Time flies.  The recipe experiment has continued, usually with good results, and I always think about typing things up.  Then someone starts crying or a pot boils over or the phone rings and the recipe gets shoved back in a binder for "someday".  But now it's a new year and I'm determined to turn over a new leaf!

I originally started this experiment as a way to expand what our family was eating and to clean out some of the bazillions of recipes that I'd collected over the year.  In the three years we've been trying new recipes, we've found lots of things that we love.  Some of them have become family dinner staples.  Others were less than successful.  But overall, the experiment in general has been a definite success.  There's a lot of excitement when I say we're trying a new recipe (except from the picky one, who would rather just eat plain macaroni).  We've tried some different vegetables and used some different spices.  We've expanded our palates and livened up our dinners.

As I've thought about my blog, I realized I really love sharing food with others.  With crazy work schedules and four kids with activities, we don't always get to have people over like we'd like to.  So this is my way of sharing a bit of our family with yours.

I'll spend the next few weeks catching up on recipes we've tried and loved, then continue on.  The binder of "recipes to try" doesn't ever seem to get any thinner!

Happy eating!  Please leave comments if you try any of the recipes!