COOKIE EXCHANGE

Holiday Peppermint Pretzels

Holiday Peppermint Pretzels

9 oz chocolate, chopped into pieces
1/4 tsp peppermint extract
2 cups mini pretzel twists
3 oz white chocolate
1/4 cup crushed peppermint candy canes

Melt the dark chocolate in the top of a double boiler. Once it’s fully melted and smooth, stir in the peppermint extract. Then drop a few pretzels in at a time, using a skewer or fork to flip and then fish out. Set the chocolate covered pretzels on a sheet of waxed paper to harden.

Once the chocolate is hardened, melt the white chocolate in the top of a double boiler. Drizzle over the pretzels and then sprinkle with the crushed peppermint. Let harden completely and then package for giving … or just devour them

ROLO PRETZEL TURTLES

Rolo Pretzel Turtles

Rolo chocolate candies
Mini pretzels
Nuts - toasted pecans/almonds/hazelnuts/walnuts


Directions:
Preheat your oven to 350



Upwrap your Rolos.

Place pretzels on baking sheet.

Top with a Rolo.


Bake in oven for 3-5 minutes, until the chocolate just begins to melt. The Rolo should be soft but not completely melted.
remove from oven, place on cooling rack and immediately squish the chocolate with a nut. Watch the caramel oooze out. YUM!

Festive Holiday Pretzels

Festive Holiday Pretzels


bag of pretzel rings
white &/or chocolate almond bark
red & green m&m's


Place pretzels on wax paper on a cookie sheet.

Melt 6 blocks of almond bark for 1-2 minutes on 50% in microwave--stir--melt until smooth--add 30 seconds at a time, if necessary. Using a spoon or knife, fill center of pretzels with melted bark and place an M&M in center. Continue until you have filled all the pretzels you want!! Place cookie sheets in freezer till bark is set--store in containers OR eat them up right away!!

COOKIE SWAP--GINGERBREAD MEN

1 package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon

1.In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.

2.Preheat the oven to 350 degrees. Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.

3.Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.

COOKIE SWAP---MINT CHOC CHIP

Thank you to Tabitha!!!

Mint Chocolate Chip Cookies

1 pouch sugar cookie mix
1/2 cup butter or margarine, softened
1/4 teaspoon mint extract
6 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks

Directions
Mix cookie mix, butter, extract, food color and egg in bowl, until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
Bake at 350 degrees for 8 to 10 minutes. Cool 3 minutes; remove from cookie sheet to wire rack.

DON'T THESE LOOK GOOD!!

Esmeralda sent me a link to Betty Crocker recipes! I have not tried these yet, but

they look so yummy!!

BUCKEYE DELIGHTS

1 pouch sugar cookie mix
1/3 cup unsweetened baking cocoa
1/2 cup butter or margarine, softened
1 egg

Filling
1/2 cup powdered sugar
1/2 cup peanut butter
2 tablespoons butter or margarine, softened
1 teaspoon vanilla
1/4 teaspoon salt

Topping
1/2 cup whipping cream
1 cup plus 2 tablespoons semisweet chocolate chips
1 tablespoon peanut butter



Heat oven to 350°F. Line 36 mini muffin cups with mini foil candy cups (about 1 1/4 inch). In large bowl, stir cookie base ingredients until dough forms. Press about 1 tablespoon dough into each foil cup. Bake 8 to 9 minutes or until puffy and set. Cool completely, about 30 minutes. Remove from pan.
In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon mixture on top of each cooled cookie.
In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup.
Place remaining 2 tablespoons chocolate chips and 1 tablespoon peanut butter in resealable food-storage plastic bag; seal bag. Microwave on High 30 to 60 seconds or until softened; knead to mix. Cut off small tip from one corner of bag. Squeeze bag to drizzle chocolate mixture over each cookie cup. Refrigerate about 30 minutes or until set. Store covered in refrigerator.

DON'T THESE LOOK GOOD!!

Caramel-Fudge Turtle Cookies


1 pouch Sugar Cookie Mix
Butter and egg called for on cookie mix pouch
2 tablespoons all-purpose flour
12 caramels, unwrapped
1 tablespoon milk
1 cup hot fudge topping
36 Pecan halves



Make cookie dough as directed on package, stirring in flour. Roll dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Bake at 375°F 11 to 12 minutes or until set. Cool 1 minute; place cookies on cooling rack.
Microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Dip one side of each cookie at an angle into caramel mixture to coat top half; spread if necessary. If caramel thickens, add up to 1 teaspoon additional milk and reheat. Spread about 1 teaspoon fudge topping on top of each cookie. Place pecan half on topping. Let stand about 15 minutes until toppings are set.

Bake, Bake, Bake as Best as You Can…
Time to Swap Cookies Says the Gingerbread Man!

You’re Invited to the 1stAnnual Christmas Cookie Exchange
When: Thursday, Dec 16th
Time: 6pm
Where: Melissa Green’s House in Chillicothe RSVP to 274-4460 or scout4460@yahoo.com

Melissa’s Recipe for a Successful Cookie Swap:
Bring at least 8 dozen cookies to swap and 1 dozen for the “tasting table”. Be sure to include multiple copies of your cookie recipe, or email your recipe to Melissa and she will post them to her recipe blog. www.greenacresrecipes.blogspot.com
Bring a tin or container to take home cookies for your family.

Prizes will be given for:
Best Tasting Cookie, Most Original Cookie
~Craziest,Tackiest,Ugliest,Most Outrageous Christmas Sweater~
And the first person to RSVP :)

NAPA CABBAGE SALAD

Salad:
1-2 heads napa cabbage
1 bunch chopped green onions

1 package ramen noodles, crushed up
2 tablespoons sesame seeds
1 cup slivered almonds

Dressing:
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 tablespoons soy sauce

Shred the head of cabbage. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.




Make the crunchies: Mix the ramen noodles, sesame seeds and almonds into pan and toast. Stir often to make sure they do not burn.





Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.




Combine dressing, crunchies, and cabbage immediately before serving.

Serve right away or the crunchies will get soggy.

WES THE CHEF.....HABERNO COOKIES

Wes has been creative in the kitchen once again!

10 habanero peppers, seeded and minced
1 1/2 cups white sugar
1 cup softened butter
1 teaspoon vanilla extract
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

1.Preheat oven to 325 degrees F

2.In a large bowl, mix the peppers, sugar, butter, vanilla, and eggs. Beat until smooth. In a separate bowl, sift together the flour, baking soda, and salt. Stir into the pepper mixture just until combined. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

3.Bake 10 minutes in the preheated oven, or until golden brown. Cool on wire racks.

Remove and discard the stems, seeds, and pulp from the peppers. Mince peppers, and place in a bowl with enough milk to cover. Place bowl in a microwave, and heat until milk is lukewarm. Let sit about 10 minutes. Discard milk, and rinse peppers thoroughly in warm water.

Homemade Mac N Cheese

Another all time favorite.

Super easy too!

1 can Campbell's Condensed Cheddar Cheese Soup

1 can cream of chicken soup
1 can Evaporated Milk
1 box elbow macaroni
4 ounces cubed processed cheese food
salt, pepper to taste

1 package shredded chedd. cheese

Boil noodles, drain

mix all other ingredients

(reserve 1/2 shredded chedd. cheese for topping)

Pour into crockpot, or bake in oven until bubbly

LASAGNA

This is our standard Freezer Meal.

All of the girls can now make it.

1 Package Uncooked Lasagna Noodles
1 jar Spag. Sauce
1 container cottage cheese
2 cups shredded mozzarella cheese (reserve a bit for topping)
1/4 cup grated Parmesan cheese
3 eggs
spices of your choice (italian seasoning, parsley, Mrs. Dash)
*meat optional (ground beef, sausage, ground turkey)


First mix cottage cheese, spices, eggs in a mixing bowl

Spread about 1 cup pasta sauce in baking dish

Top with uncooked noodles, cheese mixture, meat, then 1 cup of pasta sauce.

Repeat Layers
Freeze until ready to use :)

Bake at 375 degrees F for 1 hour

Uncover and top with remaining mozzarella cheese.

Let stand 5 minutes.

FREEZER FOOD TIME

MEXICAN LASAGNA

I have this one all ready to go in the freezer...for those super busy days, late school days, busy with baby days, or just a day I don't feel like cooking...an nice meal is ready to go!!


Ingredients:
1 pound lean ground beef
1 can refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon garlic powder
12 uncooked lasagna noodles 2 cups water
2 1/2 cups picante sauce
2 cups sour cream
1 1/2 cups shredded Monterey Jack Cheese
1/2 cup shredded Cheddar cheese


1. Preheat oven to 350 degrees F

2. In a large bowl, combine beef, beans, oregano, cumin and garlic powder.
3. Place 4 uncooked noodles in bottom of a 9x13 inch pan. Spread half of beef mixure over noodles. Top with 4 noodles. Spread with remaining mixure, and top with remaining noodles.
4. In a medium bowl, mix water and picante sauce. Pour evenly over layers. Cover tightly with foil.
5. Bake 1 1/2 hours in the preheated oven, or until noodles are tender.
6. Blend sour cream and olives in a medium bowl. Spoon over lasagna, and top with Jack and Cheddar cheese. Bake uncovered until cheese melts, about 5 to 10 minutes

You can change out the Lasagna Noodles for Soft Taco Shells or soft Corn Torillas.

We prefer the soft taco shells, they bake up really nice.

You can also exchange the ground beef for ground turkey or chicken....

we do that alot too :)

**If you use lasgana noodles, choose the WHOLE WHEAT ones...they are better for you!!

AUGUST RECIPES

I am in love with cooking again.

Back to school time is the best time for me to organize

the kitchen, and my recipes for the school year.

I am SO much more organized with meal planning, and my "once a week" cooking method.

Wes has been busy in the kitchen too, experimenting with our garden's bounty.

Here are some of his favorites:

Chocolate Habeneros

Multi Colored Hot Peppers

His new recipe:

Pepper Salad:

It is very simple:

Chop a variety of mild or hot peppers, tomatoes,

tomatillos, onions and green tomatoes.

Toss with a bottle of Italian Dressing, add 1/4 cup of shredded Parmesan Cheese.

Chill for 1 hour and it is ready to serve!

4TH OF JULY RECIPES

STRAWBERRY RHUBARB PIE

I love baking pies!

This one was pretty simple, and I wanted something different for the top of the crust. I remembered an old recipe from Country Living that had cut out stars instead of the lattice top for a fruit pie. Since it was the 4th of July, it went perfectly!

I have not made a rhubarb pie in years, so I was thrilled when the party was over and the pie was gone :)

3 c. cut up rhubarb
1 1/3 c. sugar
1/4 c. flour
1 pt. sliced fresh strawberries
1/3 c. sugar
2 tbsp. butter

Toss rhubarb, sugar, and flour in a bowl. Stir in strawberries.

Place in pie shell. Dot with butter.

Cover with second crust (cut out star shapes)

brush egg wash over crust, sprinkle with sugar

350 degrees for 50 minutes.

4th OF JULY RECIPES

We had our annual 4th of July Party, and the new recipes were a hit!!

~EASY~

BERRY TRIFLE

This has got to be the easiest recipe I have ever done.

I found out about "Can of Coke Cakes" a few years ago after trying some really diffcult homemade Coca-Cola Cake recipes.

I think this originated with Weight Watchers.

"CAN OF COKE" CAKE

1 Can Diet Coke

1 Cake Mix (your choice)

Pour both in a bowl, Mix well and bake until a toothpick comes out clean.

REALLY.......

No eggs, No oil, No guilt :)

I don't like Diet Coke, so I decided to experiment with different sodas we already had. Any soda will work. We have used: Red Rock Ginger Ale, Sprite, Diet Pepsi and Root Beer, but our favorite has to be Cherry Dr. Pepper...any kind...Diet Cherry Vanilla, Diet Dr. Pepper, Diet Cherry Dr. Pepper...the cherry sodas have a nice flavor that comes through the cake mix.

To finish the recipe, simply crumble the cake when cooled, place in a trifle bowl,

top with eithe Cool Whip (fat free) or icing of your choice and a few

fresh berries. This cake was a HIT, and GONE in no time!!

PINEAPPLE PRETZEL SALAD

~~NEW RECIPE ALERT~~

Since being pregnant, I have been eating pineapple almost every day!!

I stumbled across this recipe the other day, and decided to make try it out

on Amelia's Birthday.

It was a hit!! It was almost ALL gone!!

It is very similar to Strawberry Pretzel Salad...just the topping is different.

Crust:

2 cups crushed pretzels
1 cup butter, melted 1/2 cup sugar

Filling:

1 package cream cheese

2/3 cup powdered sugar
1 container frozen whipped topping, thawed

2 (20 ounce) cans crushed pineapple (don't drain)
2 packages instant vanilla pudding mix

Preheat oven to 350 degrees
Mix crushed pretzels, butter and sugar in the bottom of a 9x13 inch baking dish.

Bake in preheated oven 10 minutes.

Cream together cream cheese and P. sugar.

Fold in whipped topping.

Spread over cooled crust.

Combine 2 cups milk with pudding mix, stir in pineapple.

Spread over whipped topping layer.

Top with Pineapple Circles and Mar. Cherries

Chill until serving.

OLD FASHIONED POTATO SALAD

You can't have a picnic without Potato Salad.

I leave out the eggs for me (of course)

Potato Salad

5 potatoes
3 boiled eggs (optional)
1 cup chopped celery
1/2 cup chopped onion
1/2 cup sweet pickle relish
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
1/4 cup mayonnaise

Directions
Bring a large pot of salted water to a boil.

Add potatoes and cook until tender but still firm, about 15 minutes.

Drain, cool, peel and chop.

In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise.

Mix together well and refrigerate until chilled.

STRAWBERRY PRETZEL SALAD

This one has been a favorite at the holidays, but I like it in the summer time.

The colors are so pretty!!

CRUST:

2 cups crushed pretzels
1 stick REAL butter, melted (not margarine)
1 cup white sugar

FILLING:

2 (8 ounce) packages cream cheese
1 (8 ounce) container cool whip

1/2 cups powdered sugar

TOPPING:

2 packages strawberry flavored gelatin
1 cup water

1 can crushed pineapple (juice and all)
1 package frozen strawberries (or fresh)

Preheat oven to 350 degrees

Mix together the pretzels, sugar and melted butter.

Press into the bottom of a 9x13 inch pan.

Bake for 10 minutes, or lightly toasted. Set aside to cool completely.

In a medium bowl, beat the sugar and cream cheese until smooth.

Fold in whipped topping. Spread evenly over the cooled crust.

Refrigerate until set, about 30 minutes.

In a medium bowl, stir together the gelatin mix, water and pineapple.

Mix in frozen strawberries, and stir until thawed.

Pour over cream cheese mixture in pan.

Refrigerate until completely chilled and set.

BROCCOLI SALAD

With our Memorial Day party coming up, I am getting super excited about summer recipes.

Time to bring out some old favorites!!

I first had this salad at Judy's. It is one of my favorites :)

Broccoli Salad

2 heads fresh broccoli
1 red onion
1 package bacon bits
3/4 cup raisins (optional)
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar

Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices.

Combine with the bacon, raisins, your favorite nuts and mix well.

To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth.

Stir into the salad, let chill and serve.
Can be made the day before, just add bacon before serving :)

PIONEER WOMAN ~~APPLE DUMPLINS~~

Tabitha made these for us a couple of weeks ago, and they are amazing!!

I don't even like fruit desserts, and I could not stop eating it!!

I have made them twice, and used whatever apples I had at home.

I also used a generic Mountain Dew...I think it was Kroger brand and

the sauce turned out great!! I decreased the amount of soda used too, to about 1/2.

Ingredients
2 whole Granny Smith Apples
2 cans (8 Oz. Cans) Crescent Rolls
2 sticks Butter
1-½ cup Sugar
1 teaspoon Vanilla
Cinnamon, To Taste
1 can (12 Oz.) Mountain Dew Soda

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

OLIVIA'S WHITE CHICKEN CHILI

Here is the latest soup recipe we love:

Thanks Olivia!!

Creamy White Chili

1 lb chicken, cut into 1/2 in. cubes

1 medium onion, chopped

1 1/2 tsp garlic powder

1 Tbsp vegetable oil

2 cans (15.5 oz) great Northern beans, rinsed and drained

1 can (14 oz) chicken broth

2 cans (4 oz each) green chilis, chopped

1 tsp salt

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp pepper

1/4 tsp cayenne pepper

1 cup sour cream

1/2 cup whipping cream

In a large saucepan, saute chicken, onion & garlic powder until chicken is no longer pink. Add beans, broth, chilis & seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from heat; stir in sour cream and whipping cream. Serve immediately.

*Best if served over tortilla chips. Can also garnish with shredded cheddar.