Chocolate-Peppermint Sandwich Cookies

Ingredients:
1 1/2 cups flour, lightly spooned into measuring cups and leveled (don’t scoop!)
3/4 teaspoon baking soda
1/4 teaspoon table salt
1 cup semisweet chocolate chips
3/4 cup packed light brown sugar
5 tablespoons real butter
1 tablespoon water
1 large egg lightly beaten

Frosting Ingredients:
1/2 cup real butter (1 stick)
2 cups powdered sugar
1/2 - 1 teaspoon peppermint extract
milk, as needed for consistency
optional: red or green food coloring and sprinkles or crushed candycanes

Preparation:
1. To make cookies, preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. Combine flour, baking soda, and salt in a medium bowl.
3. Heat chocolate chips, brown sugar, 5 tablespoons butter and water in a medium saucepan over medium heat, stirring until melted and smooth (there will still be grains of sugar though).
4. Transfer mixture to a large bowl and beat in egg. Stir in flour mixture until just combined. Don’t overmix.
5. If dough is too soft to work with, let it sit at room temp for a few minutes to firm up, or place in the fridge for a few minutes.
6. Gently roll balls, either 1 tablespoon full for large cookies, or about 1/2 inch balls for silver dollar sized cookies.
7. Place about 2 inches apart on prepared baking sheets. Bake cookies until just puffed in the middle and edges are set but centers are still soft. About 8-9 minutes for large cookies, and about 5 minutes for small ones. If using 2 cookie sheets, rotate them half way through baking.
8. Cool for a couple of minutes on the baking sheets and then transfer to a cooling rack and let cool completely.
9. To make filling, beat all frosting ingredients together, adding peppermint extract to taste. Add milk by the teaspoonful until a spreadable, but not too soft consistency is reached. Add food coloring if desired.
10. Place frosting in a zip-top bag and cut off a corner. Pipe onto one side of cookie and place another on top.
11. Roll edges in sprinkles or crushed candycanes if desired.

Yield: If you use a tablespoon of dough, it will yield 1 1/2 dozen large sandwiches. If you use a quarter of a standard cookie scoop (about a rounded teaspoon) it will yield 4-5 dozen.

Source: Our Best Bites

Reindeer Cookies

Ingredients:
3/4 cup peanut butter
1 1/4 cup firmly packed brown sugar
1/2 cup shortening
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
Chocolate-covered mini pretzels
Mini brown M&Ms
Regular-sized red M&Ms

Preparation:
1. Preheat oven to 375°F.
2. Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl.
3. Beat at medium speed until well blended. Add egg; beat until just blended.
4. In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.
5. Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown.
6. Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer's antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose.
7. Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely.
Makes about 40 reindeer cookies.

Fruity Candy Popcorn {AKA Jello Popcorn}

Ingredients:
8 cups popped popcorn
1/4 C butter (that’s half a stick)
3 T light corn syrup (honey is a good substitute)
1/2 C sugar
1 3.5oz box jello, any flavor (not the sugar free kind)

Preparation:
1. Preheat oven to 300°F. Line a jelly roll pan with foil or parchment. If using foil, spray lightly with non-stick spray and set aside. Place popcorn in an extra large mixing bowl.
2. Place butter and syrup in a sauce pan on medium heat. Stir until butter is melted. Add sugar and Jello and stir to combine.
3. Increase heat and bring to a boil. Then reduce heat so it just simmers. Continue simmering for 5 minutes. You’ll start off with a mixture that’s sometimes thick (depending on the flavor, see note at end) and as it cooks the sugar will dissolve and it will become a little more liquid-ish.
4. After the sugar mixture simmers for 5 minutes, immediately pour over popcorn in bowl. Be careful, it’s super hot!! Mix right away and keep stirring so everything gets well coated. Spread mixture onto prepared pan and spread out evenly.
5. Pop in the oven and bake for about 10 minutes. I’ve noticed that some flavors of jello have more mix than others (kind of like my discovery about different brands/flavors of cake mix noted in this post). For example, the strawberry is usually much thicker than the lime. If you notice this, you might want to bake the mixture for a few minutes longer to make sure it gets cooked all the way.
6. Remove the pan from the oven and let cool to room temp. Then break into pieces and enjoy! You can certainly eat this un-baked as well and it’s just soft and gooey, but definitely bake it if you’re going to pack it up for giving, or serve it as party food so it will be light and crunchy.
Source: Our Best Bites

Chocolate Peppermint Sandwich Cookies

Ingredients:
1 1/2 cups flour, lightly spooned into measuring cups and leveled (don’t scoop!)
3/4 teaspoon baking soda
1/4 teaspoon table salt
1 cup semisweet chocolate chips
3/4 cup packed light brown sugar
5 tablespoons real butter
1 tablespoon water
1 large egg lightly beaten

Frosting Ingredients:
1/2 cup real butter (1 stick)
2 cups powdered sugar
1/2 - 1 teaspoon peppermint extract
milk, as needed for consistency
optional: red or green food coloring and sprinkles or crushed candycanes

Preparation:
1. To make cookies, preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. Combine flour, baking soda, and salt in a medium bowl.
3. Heat chocolate chips, brown sugar, 5 tablespoons butter and water in a medium saucepan over medium heat, stirring until melted and smooth (there will still be grains of sugar though).
4. Transfer mixture to a large bowl and beat in egg.
5. Stir in flour mixture until just combined. Don’t overmix.
6. If dough is too soft to work with, let it sit at room temp for a few minutes to firm up, or place in the fridge for a few minutes. Gently roll balls, either 1 tablespoon full for large cookies, or about 1/2 inch balls for silver dollar sized cookies.
7. Place about 2 inches apart on prepared baking sheets.
8. Bake cookies until just puffed in th3 middle and edges are set but centers are still soft - about 8-9 minutes for large cookies, and about 5 minutes for small ones. If using 2 cookie sheets, rotate them half way through baking. Cool for a couple of minutes on the baking sheets and then transfer to a cooling rack and let cool completely.
9. To make filling, beat all frosting ingredients together, adding peppermint extract to taste. Add milk by the teaspoonful until a spreadable, but not too soft consistency is reached. Add food coloring if desired.
10. Place frosting in a zip-top bag and cut off a corner. Pipe onto one side of cookie and place another on top. Roll edges in sprinkles or crushed candycanes if desired.

Yield: If you use a tablespoon of dough, it will yield 1 1/2 dozen large sandwiches. If you use a quarter of a standard cookie scoop (about a rounded teaspoon) it will yield 4-5 dozen.

Salty Caramel Oat Bars

Ingredients:
1 cup butter
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 1/2 cups flour
1 cups finely crushed pretzels
1 tsp salt
1 tsp baking soda
3 cups rolled oats
1 (14 oz) can of sweetened condensed milk
1 (11 oz) bag of caramel bits (if you can’t find the bits, use a 14 oz bag of wrapped caramels, minus 1/2 cup)
2 tsp vanilla
1 cup milk chocolate chips
1 cup chopped cashews
1 tsp coarse sea salt

Preparation:
1. Preheat the oven to 350°
2. Line a 15x10x1 inch pan with foil.
3. Beat butter and sugars together. Add eggs and vanilla until incorporated.
4. On low speed, add pretzels and flour, baking soda and salt. Slowly mix in oats.
5. Set aside 1 cup of batter.
6. Press remaining batter into prepared pan.
7. In medium saucepan, combine caramels and sweetened condensed milk over medium heat until caramels are melted and mixture is smooth.
8. Pour caramel on oat batter. Sprinkle the cashews, chocolate chips and remaining oat batter on top.
9. Sprinkle coarse sea salt evenly over top.
10. Bake for 20-22 minutes until top starts to golden.
11. Remove from oven and cool on wire rack.
12. When cool, lift bars from pan with foil and cut.

Sugar Cookie Truffle Cups

Ingredients:
Garnish
3 oz semisweet baking chocolate
1 tablespoon shortening

Cookie Cups
1 pouch Betty Crocker® sugar cookie mix
1/4 cup butter
1 egg

Filling
2 cups dark chocolate chips (12 oz)
3/4 cups heavy whipping cream

Preparation:
1. Heat oven to 375°F. Lightly spray 24 mini muffin cups with cooking spray.
2. In medium microwavable bowl, microwave semisweet baking chocolate and shortening on High until smooth and melted. Pour onto ungreased cookie sheet. Using spatula, smooth chocolate into a thin layer; set aside to harden.
3. In large bowl, mix Cookie Cup ingredients until a crumbly dough forms. Shape dough into small balls; place each into muffin cup.
4. Bake 10 to 11 minutes or until set and very light golden brown (dough will puff slightly). Using end of rolling pin handle or spoon, press indentation in center of each cookie to form cup. Cool completely in pan, about 15 minutes. Remove cookie cups from muffin cups to cooling rack.
5. Meanwhile, to make curly chocolate shavings, use metal spatula to scrape a thin layer of chocolate from metal cookie sheet by sliding spatula edge quickly just under layer of hardened chocolate.
6. In small microwavable bowl, microwave dark chocolate chips and whipping cream on High until chocolate is melted; stir until smooth.
7. Spoon filling evenly into each cookie cup. Press chocolate curls gently into center of each cookie cup. Let filling cool completely before serving.

Cajeta Caramel Fudge

Ingredients:
Fudge Layer
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 can (14 oz) sweetened condensed milk (not evaporated)
1 1/2 cups whole roasted salted cashews

Cajeta Caramel Layer
8 oz white chocolate baking bars, coarsely chopped
3/4 cup cajeta (goat milk caramel spread) from 23.3-oz bottle
1 cup whole roasted salted cashews
1/2 teaspoon fleur de sel sea salt or coarse sea salt

Preparation:
1. Line 9-inch square pan with foil. Spray lightly with cooking spray.
2. In large microwavable bowl, microwave chocolate chips and condensed milk uncovered on High 1 minute; stir. Microwave 45 seconds longer; stir until smooth. Add 1 1/2 cups cashews. Spread evenly in pan. Refrigerate 1 hour.
3. In medium microwavable bowl, microwave white chocolate and cajeta uncovered on High 1 minute, stir. Microwave 45 seconds longer; stir until smooth. Spread evenly over fudge layer. Sprinkle with 1 cup cashews; press gently into caramel layer. Sprinkle with salt. Refrigerate about 3 hours or until firm. Cut into 6 rows by 6 rows. Store covered at room temperature.

Chocolate Crescent Mufflers

Ingredients:
1can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/2cup hazelnut spread with cocoa (from 13-oz jar)
1/2cup toffee bits
1/2cup chopped pecans
Additional hazelnut spread with cocoa, if desired

Preparation:
1. Heat oven to 375°F. Separate dough into 8 triangles; press each slightly to enlarge.
2. Spread 1 tablespoon hazelnut spread evenly over each triangle. Sprinkle each with 1 tablespoon toffee bits and 1 tablespoon pecans; press in lightly.
3. Roll up, starting with shortest side of triangle and rolling to opposite point.
4. Place point side down on ungreased cookie sheet; curve into crescent shape.
5. Bake 12 to 17 minutes or until deep golden brown. Remove from cookie sheet; cool 5 minutes. If desired, decorate top of each roll with additional hazelnut spread.

Crescent Layer Bars

Ingredients:
1can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1cup white vanilla baking chips
1cup semisweet chocolate chips
1cup slivered almonds
1cup cashew halves and pieces
1can (14 oz) sweetened condensed milk (not evaporated)

Preparation:
1. Heat oven to 375°F (350°F for dark or nonstick pan). Grease or spray 13x9-inch pan. Unroll dough into 2 long rectangles. Place in pan; press over bottom and 1/2 inch up sides to form crust.
2. Bake 5 minutes. Sprinkle chips and nuts evenly over crust. Pour sweetened condensed milk evenly over top.
3. Bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen. Cool 1 hour. Refrigerate 30 minutes or until chocolate is set. For bars, cut into 6 rows by 6 rows.

Chocolate Cream Cheese Crescents

Ingredients:
Rolls:
1/4cup powdered sugar
4oz (half of 8-oz package) cream cheese, softened
1 1/2teaspoons coffee-flavored liqueur or cooled strong coffee
1/2teaspoon vanilla
1/4cup finely chopped macadamia nuts
1can (8 oz) Pillsbury® refrigerated crescent dinner rolls

Glaze:
1/4cup semisweet chocolate chips
1/2teaspoon shortening or vegetable oil

Preparation:
1. Heat oven to 350°F. Lightly grease cookie sheet.
2. In small bowl, combine powdered sugar, cream cheese, liqueur and vanilla; blend well. Stir in macadamia nuts.
3. Separate dough into 8 triangles. Spoon 1 heaping tablespoon cream cheese mixture onto shortest side of each triangle. Loosely roll up, starting at shortest side and rolling to opposite point. Place, point side down, on greased cookie sheet; curve into crescent shape.
4. Bake 12 to 15 minutes or until golden brown. Cool 5 minutes.
5. Meanwhile, in small saucepan over low heat, melt glaze ingredients; stir until smooth. Drizzle over warm rolls.
6. Serve warm or cool. Store in refrigerator.

Sweet Potato Oatmeal Breakfast Casserole

Ingredients (4 servings):
1/2 cup regular oats
2 cups milk
1 small sweet potato, peeled, chopped (made 2 cups raw or 1.5 cups cooked)
1 ripe large banana
1 tbsp chia seeds (if you omit, you may have to reduce the milk)
1-2 tsp pure vanilla extract
1 tsp ground cinnamon
1/8th tsp nutmeg
1/4 tsp kosher salt, or to taste
2 tbsp pure maple syrup

Crunchy Pecan Topping:
1/3 cup chopped pecans
2 tbsp butter
2 tbsp flour
1/4 cup brown sugar

Preparation:
1. Preheat oven to 350F. Bring several cups of water to a boil in a medium sized pot. Add in the peeled and chopped sweet potato. Cook over medium heat, for about 5 minutes, until fork tender. Drain and set aside.
2. Give the pot a quick rinse and then add in the oats, milk, and chia seeds. Whisk well and bring to a boil. Reduce heat to low-medium and cook for about 5-7 minutes, stirring frequently.
3. With a potato masher, mash in the cooked sweet potato and the banana into the pot. Leave some chunks for texture. Stir in the cinnamon, maple syrup, nutmeg, and salt to taste. Adjust seasonings if necessary. Cook on low for another few minutes.
4. Make the crunchy pecan topping by mixing together the pecans, flour, butter, and brown sugar with a fork until very clumpy. Pour the oatmeal into a baker dish and spread out evenly. Sprinkle on the pecan topping.
5. Transfer the oats to a casserole dish and bake, uncovered, for 20 minutes, at 350F. After 20 minutes, set oven to BROIL and broil on low for a couple minutes, watching very closely so you do not burn the topping. Remove from oven and serve. makes 3-4 servings.

Note: You can reheat the oatmeal by mixing in a bit of milk and heating in the microwave. However, it is also very good COLD, straight from the fridge with a splash of milk too!

Breakfast Casserole 7

Ingredients (serves 4):
3-4 slices of white bread, with crusts removed
2-3 oz. shredded Monterrey Jack cheese
2-3 oz. shredded sharp cheddar cheese
4 eggs, beaten
1 1/4 cup skim milk
1.5 –2 oz of Crumbled Bacon Pieces

Preparation:
1. Spray a 9 by 9 baking dish with nonstick spray.
2. Cover the bottom of the dish with the bread slices.
3. Spread the cheeses evenly over the bread.
4. Mix the eggs and the milk well. Pour slowly and evenly over the bread and cheese. 5. Sprinkle the bacon pieces evenly over the top.
6. Refrigerate overnight.
7. In the morning, bake at 35- degrees for 45-60 minutes, or until cooked through and “fluffy.” (The top will rise.)

Breakfast Casserole 6

Ingredients:
1 pound ground hot pork sausage
1/4 cup chopped onion
2 1/2 cups frozen cubed hash browns
5 large eggs, lightly beaten
2 cups (8 ounces) shredded sharp Cheddar cheese
1 3/4 cups milk
1 cup all-purpose baking mix
1/4 teaspoon salt
1/4 teaspoon pepper
Toppings: picante sauce or green hot sauce, sour cream
Garnish: fresh parsley sprigs

Preparation:
1. Cook sausage and onion in a large skillet over medium-high heat 5 minutes or until meat crumbles.
2. Stir in hash browns, and cook 5 to 7 minutes or until sausage is no longer pink and potatoes are lightly browned.
3. Drain mixture on paper towels; spoon into a greased 13- x 9-inch baking dish.
4. Stir together eggs, cheese, and next 4 ingredients; pour evenly over sausage mixture, stirring well.
5. Cover and chill 8 hours.
6. Bake, covered with nonstick foil, at 350° for 45 minutes.
7. Uncover and bake 10 to 15 more minutes or until a wooden pick inserted in the center comes out clean.
8. Remove from oven, and let stand 5 minutes.
9. Serve with desired toppings. Garnish, if desired.

Breakfast Casserole 5

Ingredients (for 6 servings):
4 cups frozen shredded hash brown potatoes
1/2 cup finely chopped onion
8 ounces bacon or turkey bacon, cooked and crumbled
1 cup (4 oz.) shredded cheddar cheese
1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Milk
1 large egg, lightly beaten or 1/4 cup egg substitute
1 1/2 teaspoons seasoned salt

Preparation:
1. Preheat oven to 350° F. Grease 8-inch-square baking dish.
2. Layer 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers.
3. Combine evaporated milk, egg and seasoned salt in small bowl.
4. Pour evenly over potato mixture; cover.
5. Bake for 55 to 60 minutes.
6. Uncover; bake for an additional 5 minutes.
7. Let stand for 10 to 15 minutes before serving.

Breakfast Casserole 4

Ingredients:
1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups (8 ounces) shredded cheddar cheese
1-1/2 cups (12 ounces) 4% cottage cheese
1-1/4 cups shredded Swiss cheese

Preparation:
1. In a large skillet, cook bacon and onion until bacon is crisp; drain.
2. In a large bowl, combine the remaining ingredients; stir in bacon mixture.
3. Transfer to a greased 13-in. x 9-in. baking dish.
4. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.
5. Let stand for 10 minutes before cutting.

Breakfast Casserole 3 (sweet)

Ingredients:
1/4 C. butter or margarine, melted
2 12.4 oz. cans Pillsbury Refrigerated Cinnamon Rolls with Icing
6 eggs
1/2 C. heavy whipping cream
2 tsp. ground cinnamon
2 tsp. vanilla
1 C. chopped pecans
1 C. maple syrup

Garnish:
Icing from cinnamon rolls
Powdered sugar
1/2 C. maple syrup, if desired

Preparation:
1. Heat oven to 375 degrees.
2. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish.
3. Separate both cans of dough into 16 rolls; set icing aside.
4. Cut each roll into 8 pieces; place pieces over butter in dish.
5. In medium bowl, beat eggs.
6. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces.
7. Sprinkle with pecans; drizzle with 1 C. syrup.
8. Bake at 375 degrees for 20-28 minutes or until golden brown.
9. Cool 15 minutes.
10. Meanwhile, remove covers from icing; microwave on Medium (50%) for 10-15 seconds or until drizzling consistency.
11. Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings.
12. Serve with the additional 1/2 C. maple syrup.

Breakfast Casserole 2

Ingredients:
1 1/2 lb hash browns; frozen
1 lb bacon or sausage
3 eggs
2 oz Velveeta
2 oz cheddar; shredded
1 can cream of potato soup
salt and pepper

Preparation:
1. Cook the hash browns with the onion till crisp.
2. Fry the meat.
3. Mix in a 13 X 9 pan.
4. Add the cheeses, soup, beaten eggs, salt and pepper.
5. Bake at 350 for 30 to 50 minutes.

Breakfast Casserole 1

Ingredients:
8 frozen hash brown patties
4 cups shredded Cheddar cheese
1 pound cubed fully cooked ham
7 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon ground mustard

Preparation:
1. Place hash brown patties in a single layer in a greased 13-in. x 9-in. x 2-in. baking dish.
2. Sprinkle with cheese and ham.
3. In a bowl, beat eggs, milk, salt and mustard.
4. Pour over ham.
5. Cover and bake at 350 degrees for 1 hour.
6. Uncover; bake 15 minutes longer or until edges are golden brown and a knife inserted near the center comes out clean.

Pretzel Candies

Ingredients:
Mini-pretzel twists or waffle-shaped pretzels
Rolos, Hershey Kisses, or Reeses Mini Peanut Butter Cups, opened
M&Ms, in color/variety to match the occasion

Preparation:
1. Line lipped baking sheet with parchment or wax paper.

2. Place pretzels on baking sheet, about 1 cm apart. Fill up entire baking sheet for easier construction.

3. Place 1 unwrapped candy on each pretzel. DO NOT put white chocolate candies and milk/dark chocolate candies on the same baking sheet, as they melt at much different rates.

4. Put baking sheet in oven set at 170 degrees.

5. WATCH CLOSELY -- remove baking sheet from oven when candies are slightly soft to the touch of a wooden spoon (about 3-4 minutes, less for the white chocolate candies).

6. Immediately press an M&M (M side down) into the top of the melted candy.

7. Leave on baking sheet for 2 minutes, then put baking sheet into the fridge for 10 minutes to fully harden.

8. Candies can be stored in a covered container in the fridge.

Crispy Chocolate Peanut Butter Cups

Ingredients:
1 1/4 cups smooth peanut butter
1/4 cup butter, room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups crispy rice cereal
1 3/4 cups milk chocolate or semi-sweet chocolate chips

Preparation:
1. Preheat oven to 350 degrees. Grease mini muffin cups with non-stick spray and add a scant tablespoon of chocolate chips into each cup. Melt in the oven for 5 minutes. With the back of a spoon, smooth out the top of the chocolate chips while they’re still warm. Set aside. (You could also melt the chocolate chips in a microwave or on the stovetop and spoon into cups.)

2. In a large bowl, cream together peanut butter and butter until smooth. Add in powdered sugar and vanilla, then mix until combined. Pour in crispy rice cereal and mix again until combined.

3. Drop heaping tablespoons of the peanut butter mixture into each mini muffin cup. Smooth with the back of a spoon and refrigerate for at least 15 minutes before eating. Store in an airtight container in the fridge.