Candy Cane Kiss Cookies

1 1/2 cups powdered sugar
1 1/4 cups butter, room temperature
1 tsp peppermint extract (optional)
1 tsp vanilla extract
1 large egg
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup finely chopped Candy Cane flavored Hershey’s Kisses
Granulated Sugar
About 30 unwrapped Candy Cane Kisses

1. Preheat oven to 350°F. Make room in either refrigerator or freezer for your cookie sheet.

2. In large mixer bowl, combine powdered sugar, butter, extracts and egg. Beat at medium speed, scraping bowl often until creamy (2-3 minutes). In a separate bowl, whisk together flour, baking powder and salt. Add to wet mixture and beat, scraping bowl often until well blended (1-2 minutes). The mixture will be a bit crumbly. Stir in chopped Kisses.

3. Shape dough into ¾-inch to 1-inch balls; roll in granulated sugar. Place 1-inch apart on cookie sheet. Bake for 10-12 minutes or until set. As soon as they come out of the oven, press a Candy Cane Kiss in the center of each cookie. They’ll crack a little around the edges, so just use your fingers to hold the cookie together while you set the kiss inside. Put cookie sheet (with cookies) immediately into the freezer (preferred) or refrigerator, so that the Kisses will set quickly. As soon as you press them into the cookie, they will begin to soften… so if you can get them into the freezer then they will keep their Kiss shape.

4. Store in a covered container- at room temperature for up to a week. In the freezer they should be  good for a couple of weeks.

Chicken Cordon Bleu Casserole

1/2 Cup chopped onion
2 Tablespoon butter
3 Tablespoon flour
1-1/2 Cup half and half
3 Cup cooked chicken
2 Cup cubed ham
1-1/2 Cup shredded cheddar cheese
Topping:
1/2 Cup  dried bread crumbs  (panko)
1 Tablespoon  melted butter
1/2 Cup  grated Swiss Cheese

Sauté onions in butter. Add flour and mix until smooth. Stir in  half and half and bring to a boil until thick, stirring constantly.

In a separate bowl, mix together chicken, ham and cheese. Pour cooked sauce over the top and mix well. Mix together topping ingredients.  Taste for your salt/pepper preference.  Pour into 9x13 and sprinkle with topping. Bake at 350 for 30 minutes.

If freezing, cover with foil and freeze.

Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing

¾ cup uncooked quinoa
1-2 cups shredded red cabbage, depending on how much crunch you like
1 red bell pepper, diced
½ red onion, diced
1 cup shredded carrots
½ cup chopped cilantro
¼ cup diced green onions
½ cup cashew halves or peanuts (honey-roasted is good)
Optional: 1 cup edamame or chickpeas
Fresh lime, for a bit of tang


For the dressing:
¼ cup all natural peanut butter
2 teaspoons freshly grated ginger
3 tablespoon soy sauce, gluten-free if desired
1 tablespoon honey (use agave if vegan)
1 tablespoon red wine vinegar
1 teaspoon sesame oil
1 teaspoon olive oil
Water to thin, if necessary


Instructions
1. To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan,
bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover,
reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the
water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to
cool for about 10 minutes. You should have a little over 2 cups of quinoa.

2. To make dressing: Add peanut butter and honey or agave to a medium microwave safe
bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both
sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner
dressing, simply stir in a teaspoon or two of water or olive oil.

3. Add as much or as little dressing as you’d like to the quinoa. I always start out with a
little bit of dressing and usually add more to suit my taste preferences. Alternatively you
can save the dressing for later and add when you are ready to eat; however the flavors of
the dressing usually soak into the salad so I love adding it to the quinoa first.

4. Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish
with cashews and green onions. Serve chilled or at room temperature with lime wedges if
desired.

Popsicles

Popsicles

Bobbie Crawford               Makes 3 doz. 

1 pkg jello, or any flavor you like

1 pkg Kool Aid, any flavor you like

1 Cup sugar

2 Cups boiling water

2 Cups cold water

Mix first four ingredients until dissolved.

Add cold water.

Pour into pour into popsicle holders.

Freeze.

Neapolitan Cupcakes

1 package brownie mix

1/2 cup vegetable oil

2 eggs

1/4 cup water

1 package strawberry cake mix

1 cup water

3 eggs

1/3 cup vegetable oil

1 1/2 cups unsalted butter at room temperature

1 (16 ounce) package confectioners' sugar, sifted

1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees F

2. Line muffin cups with paper liners.

3. Stir package of brownie mix with 1/2 cup vegetable oil, 2 eggs, and 1/4 cup water in a large bowl until evenly combined and smooth.

4. Mix strawberry cake mix with 1 cup water, 3 eggs, and 1/3 cup vegetable oil in a separate bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes.

5. Spoon about 2 tablespoons brownie batter into the bottom of each prepared muffin cup.

6. Top the brownie batter with strawberry cake batter, filling each cup about 2/3 full.

7. Bake in the preheated oven until the cupcakes spring back when lightly pressed and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.

8. Cool in pans for about 10 minutes before removing to finish cooling on racks.

9. Beat unsalted butter with an electric mixer on medium-high speed in a bowl until butter is pale and creamy, about 2 minutes.

10. Beat confectioners' sugar into the butter, about 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. After each addition of confectioners' sugar, raise mixer speed to high to beat as much air as possible into the frosting; reduce speed to low and continue beating until frosting is smooth. Repeat until all confectioners' sugar is incorporated, about 5 minutes of beating time; beat in vanilla extract.

11. Spread cooled cupcakes with butter cream frosting.

Caramel Apple Cider

From: Kristina
Makes 1 - 16oz. drink
16oz. or 2 Cups of Apple Juice
2 Tablespoons of Cinnamon Syrup (I use Torani Syrup)
Whipped Cream
Caramel Sauce (I use Smucker's Ice Cream Caramel Sauce)
Heat the apple juice and cinnamon syrup to desired temperature.  Top with whipped cream and drizzle with caramel sauce.
Enjoy on a cool, fall day!

Pasta with Sun-Dried Tomatoes

From: Barefoot Contessa Family Stule

Yield: 6 – 8 servings

 

1/2 pound fusilli (spirals) pasta 

Kosher salt

Olive oil

1 pound ripe tomatoes, medium-diced (Plum Tomatoes)

3/4 cup good black olives, such as kalamata, pitted and diced ***(I used regular olives)

1 pound fresh mozzarella, medium-diced

6 sun-dried tomatoes in oil, drained and chopped

 

For the dressing:

5 sun-dried tomatoes in oil, drained

2 tablespoons red wine vinegar ***(I used a little less)

6 tablespoons good olive oil ***(I used a little less)

1 garlic clove, diced

1 teaspoon capers, drained*** (I used a little more)

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1 cup freshly grated Parmesan

1 cup packed basil leaves, julienned  ***(Didn't have at the time)

 

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes. For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

Orange Julius

From: Kristina Barney

Yields: 6 Cups

 

1 Can (6oz) frozen orange juice

1 Cup milk

1 Cup water

½ Cup sugar

1 tsp. vanilla extract

10-12 ice cubes

 

Combine all the ingredients in a blender and blend until smooth.  Serve immediately.  ***(I also pour into popsicle molds and freeze for a refreshing treat on a hot afternoon.)

Pesto Focaccia Sandwich

Yields:  about 6 sandwiches

1 loaf of focaccia bread
1 jar of prepared pesto
½ pound thinly sliced Black Forest ham
½ pound thinly sliced roasted turkey breast
6 Provolone cheese slices
½ small red onion, thinly sliced

Cut bread in half horizontally using a serrated knife.  Spread pesto evenly over cut sides.  Layer ham, turkey, cheese and onion evenly over bottom half.  Top with remaining bread half.  Wrap in aluminum foil.  Bake at 450 for 10 minutes until warmed.  Cut into six wedges.

Focaccia Bread

From: Kristina Barney

Makes 1 loaf

2 ¾ Cups flour **(I use bread flour)

1 teaspoons salt

1 teaspoons white sugar

1 Tablespoons active dry yeast **(I use ¾ Tablespoons instant yeast)

1 teaspoons garlic powder **(I use more)

1 teaspoons dried oregano

1 teaspoons dried thyme

½ teaspoons dried basil

½ teaspoons ground black pepper

1 Tablespoons canola oil

1 Cup water **(with a temperature between 105-115 degrees)

2 Tablespoons olive oil

1 Tablespoons grated Parmesan cheese

1 Cup shredded Mozzarella cheese

 

In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the canola oil and water.

When the dough has pulled together, turn in out onto a lightly floured surface and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place for 20 minutes or until doubled in size.

Preheat oven to 450 degrees. Punch dough down; place on greased baking sheet. Pat into a ½ inch thick rectangle. Brush top with olive oil and sprinkle with Parmesan and Mozzarella cheese.

Bake in a preheated oven for 15 minutes or until golden brown.

**(I bake my bread until the center has an internal temperature of 185 degrees)

Hot Eggs

½ cup butter                                      

1-8oz can chopped green chilies

10 eggs                                              

1 pint small curd cottage cheese

½ cup flour                                        

1 lb. sharp cheddar cheese – grated

1 teaspoon baking powder            

dash salt

Melt butter in 13x9x2 pan.   Beat eggs.  Add flour, baking powder, salt and blend well.  Add melted butter, chilies, cottage cheese, cheddar cheese.  Mix well.

Pour into prepared pan.  Bake 400° for 15 minutes.  Reduce heat to 350° and bake 35-40 minutes longer.

This entire pan of eggs can be frozen for future meals or make individual servings and freeze to enjoy for a quick meal.  Best if thawed first and then reheated in the oven or microwave.

Chicken Tortilla Soup

Servings: 6-8

Poached Chicken:  ***(This will make the chicken more tender)
2 skinless, boneless chicken breasts
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
½ teaspoon salt

***My side note:  A quick trick would be to a store bought rotisserie chicken from the deli section and just shred or chop it up (without skin) and add it to the soup base towards the end of cooking just to heat through

Soup Base:​
4 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
1/2 teaspoon chili powder
1 -2 tablespoon lime juice
1 cup chunky salsa ***(I use a high quality fresh salsa – not bottled salsa)
1 can of diced tomatoes
***Optional:  You may also add a can of rinsed black beans and/or cooked rice

Condiments/Toppings:
Chopped Cilantro
Sour Cream
Tortilla chips
Shredded Monterey Jack cheese
Diced Avocado

DIRECTIONS:
Poaching Chicken Breasts:
Place chicken breasts in bottom of a small, heavy-bottomed pot. They should fit in a single layer but fit quite snugly. Pour in just enough water or broth to cover the chicken. Add seasonings.

Bring to a boil, and then quickly reduce heat to low so that the water is barely at a simmer. Partly cover with a lid and gently simmer for 10 minutes. Turn off heat completely, and allow chicken to remain in hot water for 15-20 minutes. Remove from water/broth and allow to cool slightly before shredding or chopping it for desired recipe.

Making the Soup Base:
In a large pot over medium heat, add all listed soup base ingredients.  Bring to a boil and reduce heat to low and simmer for about 20 to 30 minutes.  After this is completed, add the precooked chicken.  Stir and serve with the optional toppings.  Enjoy – Freeze any left overs (without the toppings) for future meals.

Pine Bark

By Paula Deen
Submitted by: Kristina

35 Saltine Crackers  ***(I use about 48 to cover the cookie sheet)
1 Cup (2 Sticks) butter
1 Cup packed light brown sugar
½ teaspoon pure almond extract
1 package of mini semi-sweet chocolate chips


Preheat oven to 400 degrees.  Line a 15 x 10 x 1 inch jelly roll pan with tin foil.  ***(I use a cookie sheet.)  Lightly spray foil with a nonstick cooking spray.

Place saltine crackers, salty side up, in prepared pan.  In a saucepan, boil butter and sugar for 2 to 3 minutes, stirring constantly.  Remove from heat and stir in the almond extract.  Pour over crackers and bake for 6 minutes.  Remove from oven and sprinkle the chocolate chips over the crackers.  Spread the chocolate evenly over the crackers as it begins to melt.  Cool slightly and transfer onto wax paper.  Allow to cool completely.

Roasted Pumpkin

“So easy and you don’t have to measure a thing…but I’ll include a tip on how to easily cut up pumpkin.  This is also is delicious with butternut squash, our favorite!”
 
1 pumpkin or squash (Any size that works for your family)
Olive Oil
Salt & Pepper
Fresh chopped thyme (You may use dried but fresh will be more flavorful)
 
Preheat the oven to 375 degrees.
 
This is the hint that will make the pumpkin (or squash) easier to cut.  Take a sharp knife and randomly pierce the pumpkin all over…like you do with potatoes before baking them.   Also cut off the top of the pumpkin if there is a stem.   Place the pumpkin in your microwave.   The cooking time will vary depending on the size of your pumpkin.  Begin with 2-3 minutes and then carefully remove it from the microwave and attempt to cut down the sides of the pumpkin, removing the skin.  (If the pumpkin still seems to be too hard, continue to cook in the microwave for a few additional minutes at a time.)
 
Now that the pumpkin is easier to work with - Use a heavy, sharpened chef's knife and cut off about ¼ inch from the bottom of the pumpkin in an even slice. Then cut off about a ¼ inch from the stem end.  This will stabilize the pumpkin as you cut down the sides to remove the skin.
 
Once the skin is removed, cut the pumpkin in half and begin to remove the pulp and seeds with a large spoon.   Next, lay the pumpkin halves, cut side down on the cutting board for stability. Working a section at a time, cut the pumpkin into slices and then cut each slice into the desired cube size, about 1 inch.
 
The hard work is done!  Place all the cubed pumpkin into a baking dish that allows for most of the pumpkin to lie in a single layer.  Pour olive oil, salt and pepper over the pumpkin and mix well, coating all the pumpkin cubes.  Put the baking dish into the preheated oven and bake for approximately 45-55 minutes, stirring occasionally.  You may need to bake a little less or a little longer depending on the amount you are cooking and if you like your pumpkin softer or more crisp.
 
Once the pumpkin reaches your desired doneness, stir in fresh chopped thyme while it’s still hot and serve.
 

Chocolate Zucchini Bread

2 Cups flour
2 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 teaspoon baking soda
6 Tablespoons unsweetened cocoa powder
1/2 Cups canola oil
1 Cups sugar
1/4 Cups brown sugar
3 eggs
2 teaspoons vanilla
1/2 Cup sour cream
3 Cup grated zucchini
3/4 Cup mini chocolate chips

Topping:
2 Tablespoons brown sugar
2 Tablespoons white sugar
1/2 teaspoon cinnamon

Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside.
Mix topping ingredients in a small bowl and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.

With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.

Add vanilla and sour cream and mix until combined.

Gently stir in the grated zucchini.

If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it's the size of mini chocolate chips. Stir remaining flour mixture into batter and mix just until combined. Add chocolate chips and stir to combine.

Divide the batter between the two pans. Sprinkle topping over each.

Bake in your preheated 350 degree oven for 50-60 minutes. I set my timer for 45 minutes and then keep an eye on it for the remainder.

When it's done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar.

Let it cool on a rack for 5-10 minutes and then remove from pans. You definitely have to eat a slice warm. And slathered with butter.

Makes 2 loaves

recipe by Our Best Bites Cookbook

Thai Cucumber Salad

3 cucumbers

¼ Cup lemon juice

¼ Cup canola or peanut oil – I also add a dash of sesame oil for flavor

¼ Cup rice vinegar

¼ Cup chopped cilantro

¼ Cup chopped green onions or snipped chives **(I leave this out usually)

½ teaspoon salt

¼ teaspoon pepper

**I also add sesame seeds for appearance and chopped peanuts if I have them on hand

Peel cucumbers with peeler. Discard green skin. Continue to peel into long shreds. Discard the seed parts of cucumber.

For the dressing, whisk together the lemon juice, oils and rice vinegar. Add the remaining ingredients. Pour the dressing over the cucumber shreds and give them a stir. Top with cilantro. Serve cold and accompanied by the peanuts.

Recipe by Kristina Barney

Microwave Caramel Corn

1 bag of puffed butter popcorn (Chester’s Brand)

½ C. butter
1 C. brown sugar
¼ C. dark or light Karo syrup
Dash of salt

Microwave on high for 4 minutes in a glass bowl, remembering to stir after 2 minutes.

Then add:
½ t. baking soda
1/8 t. vanilla

Stir the caramel mixture until fluffy. Place popcorn in a in a large Tupperware bowl (or one that is ok to go back into the microwave.) Pour the caramel mixture all over the puffed popcorn. Stir it all together until well coated. Then microwave the popcorn for 2 minutes, stirring after 1 minute. This will help soften the caramel again so it coats all the popcorn more evenly.

Spread this out on wax paper to let it cool.

Enjoy!!!

Note: If you want added sweetness, melt some chocolate almond bark and drizzle over the caramel corn. I put this in the refrigerator so the chocolate gets hardened. Then take out and break it up into smaller pieces.

Note: You may also spread the caramel corn onto a baking sheet and bake at 200 degrees until crispy.