New Recipe to try ~ Stuffed chicken rolls with mushrooms and onions

Ok…originally it was Stuffed VEAL, but I don’t eat veal so I switched to chicken. Pork would be great too! :)

The Sunday’s issue of the Reno Gazette Journal has an insert on What’s For Dinner Tonight? Last Sunday, March 4th, had a yummy looking recipe for Stuffed Veal Rolls with mushrooms and onions. But as I said above, I don’t eat veal so changed it to chicken and next time I’ll try pork chops.

First I’ll give the original recipe and then my substitutions.

Ingredients:

4 thin veal cutlets, about 2 ounces each
1 slice of bread, diced small
2 TBSP freshly grated Parmesan
2 TBSP chopped fresh herbs, such as chives, basil or oregano (optional)
1 tsp coarsely ground Italian seasoning
1/2 TBSP butter
1/2 Cup chopped red onion
1 Cup sliced mushrooms
1/2 TBSP olive oil

Place veal between sheets of waxed paper and pound to 1/8-inch thickness. Mix crumbled bread, Parmesan and herbs in a medium bowl. Sprinkle mixture on each cutlet, then roll and secure with toothpicks. Sprinkle with italian seasoning. Melt butter in a skillet over medium-high heat. Add onion and mushrooms; cook 2 to 3 minutes, stirring occasionally. Move vegetables to the sides. Pour oil in skillet and let heat for about 30 seconds, cook veal rolls, turning often, about 12 minutes or until all sides are evenly browned and rolls register 145 degrees on a meat thermometer. Serves 4.

MY VERSION ~

I used 2 boneless skinless chicken breasts…cut filet style then SMASH SMASH SMASH with a hammer. :) Boy that really feels good.
1 slice of whole wheat bread, crumbled
1/4-1/3 Cup shredded Italian cheese mix (had in frig so used it)
1 tsp EACH of dried oregano, thyme, and Italian flat-leaf parsley (dried from my garden)
1/2 Cup red onion and 1/2 Cup yellow onion
1-1/2 Cup of sliced mushrooms
1/4 Cup plain panko crumbs, plus some for sprinkling over the chicken rolls as they go into the skillet.

I smashed the chicken pieces and then peppered them. In a small bowl I mixed the whole wheat bread, dried herbs, cheese and 1/4 cup panko crumbs…then placed on chicken and rolled, secured.

The rest is the same…only I used 1 TBSP of butter with the veggies as I used more and 1 TBSP olive oil. I cooked the veggies a little longer as I like them caramelized. :) The chicken didn’t take long to cook.

This comes together really fast! Enjoy with a salad or whatever else floats your boat!

Two New Recipes to Try ~

I love trying new recipes…or, just throwing stuff together from the pantry/frig.

Am going to share two of them, one from our local newspaper on 29 January 2012 ~ Spaghetti Squash with Turkey Meatballs. I’ll give you their ingredients and then my extras that I added.

1 small (1.5 pounds) spaghetti squash
1/2 cup water
6 ounces lean ground turkey
1 slice whole wheat bread
1 egg
1 teaspoon Italian seasoning
2 teaspoons olive oil
2 cups marinana sauce
2 tablespoons Parmesan cheese
Chopped fresh oregano

Cut squash in half lengthwise. Place cut side down in microwave safe dish with lid. Add water and seal the lid. Cook on high 8 minutes. Meanwhile, chop bread into tiny dice. In a large bowl, combine turkey, bread crumbs, egg and seasoning. Use your hands to mix well and shape into 2 inch balls. Remove squash from microwave and set aside to cool. Heat oil in a large skillet. Add meatballs and cook, turning often, until cooked through, about 7 minutes. Add sauce and reduce heat to low. When squash is cool enough to handle, remove and discard seeds, then use a fork to scrape out the stringy flesh. Add 3 cups squash to the pan with sauce and meatballs, toss well. Garnish with Parmesan cheese and oregano.

(NO PICTURES – sorry…we dug in and ate it all before I realized I didn’t get any pictures)

MY VERSION of above ~

My squash was pretty dang big. Probably 10″ in length so I cut in quarters, put them flesh down into a pie tin with some water and stuck it in the oven at 450F for 30 minutes. (Not big with microwave)

I mixed 20-oz package of ground turkey with 2 eggs, 1 cup of brown rice (had in the frig from another meal), 3 pieces of Milton’s Multi-grained bread, 1 tsp each of dried oregano, thyme, Italian parsley (from my garden). My mixture made up 20 2″ meatballs…I put them on parchment paper/cookie tin and stuck them in the frig until the squash was done. Scoop the squash into a bowl once cooked.

In a large fry pan I heated up 1 TBSP olive oil and cooked all 20 meatballs (covered)…definitely took longer than 7 minutes. :) Once browned and cooked through I put them on a paper plate and added 1/2 of the spaghetti squash (freeze the other half). Then I made a ring and put 8 meatballs (I froze the rest to use later…even 8 was too many for two of us) into the middle of the squash and poured about 1 cup of my own tomato-basil based sauce over the meatballs, covered to let heat throughout.

Serve with a nice salad…with shaved parmesan over it ALL. :)

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Thai Chicken Pizza (at least my version of it)

I use Pioneer Woman’s basic pizza dough…1/2 teaspoon of yeast over 3/4 cup warm water (in a measuring cup). Mix 2 cups flour, 1/2 teaspoon salt, and 1/4 cup of olive oil. Pour in water/yeast and mix. Put in an oiled bowl, cover and let rest for 1-3 hours (if you don’t use it that day it can be kept in the frig for 3 days)

I cut up 2 chicken breasts and put them in a fry pan with a couple of teaspoons of peanut oil and a few splashes of sesame oil…with some fresh ground pepper. Once cooked through I put chicken in a bowl and added about 1/4 cup of Peanut Satay Sauce, set aside.

I shredded 2 carrots, sliced 3 green onions, sliced about 1/2 cup of mushrooms, 1/4 cup of red pepper.

Chopped up about 4 TBSP of unsalted peanuts.

Shredded 1 cup of Pepper Jack cheese and 1 cup Mozzarella.

Heat oven to 500F. Spray a large cookie tin with oil (unless you have a pizza stone)…roll out the dough nice and thin and plop on the cookie tin.

Spread out the rest of the jar of Peanut sauce, then add 1/2 of cheese. Next layer on the chicken, veggies, rest of cheese and top with peanuts.

Stick in oven for 10-15 minutes, slice and serve. I like to shake on crushed red peppers.

My Recipe Book App for iPad

So…as a few of you may already know, I have an iPad 2. (The big boy behind my iPad is my lovely, lovely, lovely 27″ iMac here at work. I love him very very very much. I’m always trying to figure out how to take him home without being caught. Big sigh.)

I’ve downloaded a lot of free apps onto it…but by far my “favoritist” is a $2.99 app called MY RECIPE BOOK.

You can enter your own recipes (yeah!) or download recipes off of the internet. I’ve been a busy bee adding all of my recipes scribbled on scraps of paper. Once that is finished, I’ll tackle my favorite and most used recipes out of my cookbooks.

You just click on the + ADD RECIPE link on the left and it takes you to this screen:

After you add the name of your recipe, where it came from, basic yield, prep/cook times and categories ~ you click on the Ingredients and this nifty screen comes up:

You then add the amounts with what will remind you of a slot machine going around and the measurements with the ingredient’s name. You’ll hit save and add another until you are finished then hit save. That will bring you to the screen to type in your directions. Hit save and TA-DA!

Then when you hit the wee grocery cart:

You get a GROCERY LIST to take with you to the store! You can take the iPad with you or print it out. The neat thing about this app is, you don’t need to be on wi-fi or 3G to access it! :) So if you’re at the store and can’t remember everything to make my beautiful friend April’s Zucchini Bisque? You can just tap on the recipe and there it is! :)

Well…this picture actually is the list for my sister-in-law’s Cranberry Relish. Hee.

Mediterranean Salad with Grilled Greek Chicken

Today was my time to feed a group of 12 women at work (a monthly luncheon)…I’m pretty new to the group so was nervous as to what to make. Will they like it? Did I make enough? Wonder how long it would take Jimmy John’s to get a bunch of sandwiches up to our conference room? ACK!

I decided on a Greek theme, and picked out recipes that I can serve cold or at room temperature! I found recipes from Giada De Laurentiis, Rachael Ray, Ina Garten, and Jamie Oliver. Used a marinade of Rachael’s for the grilled chicken. Giada’s Mediterranean salad, and a meld of Ina’s and Jamie’s Greek Salad. Throw in some pita bread and a lemon cake, from another group member, and we had an AWESOME lunch!

Start with the marinade:

1 large tub of Greek Yogurt
2 tsp ground Cumin
2 tsp ground Coriander
2 tsp dried Greek Oregano and Basil (I used my dried herbs from my garden)
1 package of frozen chicken breast tenders

Mix all together and put in large ziplock bag, stick in frig overnight. Either grill on the bbq, or put under the broiler, like I had to as it was raining out last night.

Next, Giada’s Mediterranean Salad:

3 Tbsp Olive Oil (plus about 1/4 cup)
3 cloves garlic, minced
1 pound Israeli couscous
3 C chicken broth
2 lemons, juiced
1 lemon, zested
1/2 tsp salt
1/2 tsp pepper
1 C chopped FRESH basil
1/2 C chopped FRESH mint
1/4 C craisins (dried cranberries)
1/4 C toasted pine nuts (she says to use silvered almonds, toasted)

In a medium saucepan, warm 3 TBSP olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Add broth, and the juice of 1 lemon, bring to a boil. Reduce heat to simmer, covered, until the couscous is tender, but still firm to the bite. About 8 minutes. Drain the couscous.

In a large bowl, toss the couscous with about 1/8 C of olive oil, remaining lemon juice, zest, salt and pepper, pine nuts and craisins and let cool. Once couscous it at room temperature, add the fresh herbs. Toss to combine and serve. (I made this up the night before and took it out of the frig about an hour before serving).

Now for a blend of Ina’s and Jamie’s Greek Salad:
8 cups of halved grape tomatoes ( I used yellow and red)
1 med-lrg red onion, thinly sliced
1 english (seedless) cucumber, cut thickly
handful (1/4-1/2 cup) fresh mint, chopped
handful (1/4-1/2 cup) fresh basil, chopped
1/4 cup fresh dill, chopped
1/2 cup fresh flat-leaf parsley, chopped
12 Greek Kalamata olives, crushed by hand
1 red bell pepper, sliced
1 green bell pepper, sliced
8-10 TBSP Olive oil
1/4 C Garlic Red Wine Vinegar
1 tsp kosher salt
2 tsp pepper
feta cheese, crumbled

Throw all ingredients together (except last five) in a large bowl. Put in frig until 1 hour before serving. Mixed olive oil, vinegar, salt and pepper together…pour over salad one hour before serving, toss well.   Sprinkle the top with dried oregano and basil.  Let everyone sprinkle feta over their salad…as much as they like!

Peppermint Candy Biscotti and German Hazelnut Cookie Recipes

Not sure how many of you visit the blog Mennonite Girls Can Cook ~ they have awesome recipes over there to try.

Over the snowy weekend I made two of their cookie recipes ~ German Hazelnut Cookies and Peppermint Candy Biscotti

Peppermint Candy Biscotti, Peanut Brittle, German Hazelnut Cookies

The hazelnut cookies are a great shortbread like cookie with yummy chocolate. Very easy to make.

GERMAN HAZELNUT COOKIES
1 cup hazelnuts finely chopped
1 cup sugar
1 cup unsalted butter
1 egg yolk
1 tsp. vanilla
2 cups flour

Beat butter and sugar together until light.
Add egg yolk and vanilla.
Blend in flour and hazelnut.
Form into 1″ balls and make an indent on the center with a wooden spoon.

Bake on a greased baking sheet @ 325 degrees for 15-20 minutes. Cookies should look light in color.

Fill the center with melted semi-sweet chocolate.

I’ve never made biscotti before, not so hard actually! Was quite easy ~ and they are VERY YUMMY INDEED! Am going to make more of these.

PEPPERMINT CANDY BISCOTTI
1/2 cup soft butter
1/2 cup sugar
3 eggs
2 1/2 cups all purpose flour
1 1/2 teaspoon baking powder
2/3 cup crushed peppermint candies
14 ounces vanilla candy coating (I used Raley’s White Chocolate Chunk Chips)
several drops red or pink food coloring (I didn’t use the food coloring, no need…very pretty without it)
1/4 teaspoon peppermint extract
additional crushed peppermint candy to decorate

1. Preheat the oven to 350 F
2. Combine the soft butter and sugar in a large bowl.
3. Beat until creamy.
4. Add the eggs and continue beating until well mixed.
5. At low speed . ..add the dry ingredients and then the crushed candy.
6. Divide the dough into four pieces and with floured hands .. make each piece into a 9 by 1 1/2 inch log.
7. Place the logs 3 inches apart on a cookie sheet. (I put them on parchment paper…makes taking them off the cookie tin VERY EASY!)
8. Bake for 18 to 20 minutes until the tops are cracked and they just begin to brown.
9. Remove from the oven and cool 10 minutes.
10. Reduce oven temperature to 325 F.
11. Carefully remove and slice each log into 1/2 inch slices with a serrated knife.
12. Arrange pieces back on the the cookie sheet cut side down.
13. Continue to bake for another 12 – 14 minutes turning once until light golden brown. and crisp on both sides. Remove to cool on wire racks.
14. Place candy coating in a saucepan and melt very slowly. Remove from heat.
15. Stir in food coloring and peppermint extract.
16. Dip each Biscotti part way into the warm coating and sprinkle with crushed candy canes and allow to set on a wire rack.

And last but not least…here is my Grandma McDonald’s Peanut Brittle recipe that my mom adapted to our high altitude (4500-4700 feet). Since it’s in the picture I’ll post the recipe again.

GRANDMA McDONALD’S PEANUT BRITTLE
Mix together in a large pot the following and bring the mixture to 240F (this is high altitude degrees)…250F for lowlanders.
3 Cups Sugar
1 Cup Water
1 Cup White Syrup

Add 1-1/2 pounds of Raw Peanuts and STIR CONSTANTLY to 290F (high altitude degrees)…300F for lowlanders, then take off heat.

NOTE!!!! Have a large lipped cookie tin (I use one that is about 22″ long) all buttered up ready for the next step.

Stir in:
1/4 tsp of salt
1 TBSP butter
1 tsp vanilla
1-1/2 tsp Baking Soda

Spread mixture onto the greased cookie tin and let cool. Break when cooled.

Wednesday’s Ramblings

I’ve been busy at work lately, so I didn’t get a lot posted last week.

Thought I’d share a few recipes that I found online, a thrift store find my husband bought me, and a picture of my Great Grandma’s cast iron oil lamp wall hanger (finally got it up!)

First off…MULTI-GRAIN KITCHEN SCISSOR BUNS!

I found this recipe over at Mennonite Girls Can Cook…and boy howdy are they GREAT! Very simple dough to make…nice and crunchy on the outside and soft & chewy on the inside. Very hearty! I made them up for ham & lentil soup. The great thing about this recipe is that the dough can stay in the frig for up to 2 weeks and you pull off just the amount that you want to bake for the night! :) I used Bob’s Red Mill 10-Grain Bread Flour as that is the only thing I could find at Raley’s (I was with my husband and he’s impatient at the grocery store, so I didn’t get to look around for anything else). Oh yeah…make sure you make the dough up at least one day PRIOR to when you want them, as the dough has to rest for one day in the frig….found that out the hard way (ie: didn’t read through the directions before making them).

Also found on the MENNONITE GIRLS CAN COOK blog was a link to ~ LOW-FAT BLUEBERRY LEMON SCONES ~ VERY GOOD recipe! I used lemon zest and frozen organic blueberries for my scones, and accidentally left out the salt, but that was good since I was going to give some to my In-Laws and my FIL can’t have salt.

Lookie at the enameled stock pot my husband found for me during a 50% sale at a local thrift store!! My kitchen is in cream and greens…I’m using it to store potatoes, onions, and squash.

Finally got my Great Grandma’s cast iron lamp hanger up…and the lamp that she used. I put up my Grandpa’s (from my dad’s side) black metal match holder just below the lamp.

And just for giggles…I found this on Saturday morning…it’s our car’s frosty shadows.

Tried Two New Recipes ~ Burek (Borek) & Chocolate Pie

Tried a couple of new recipes this weekend ~ one from Laila and one from The Pioneer Woman.

First…let’s do dessert! :) Always go for the dessert first…especially when it has chocolate in it!

Here is the printable recipe for The Pioneer Woman’s Chocolate Pie…it’s pretty simple with not many ingredients.

I used her recipe for pie crust…I had made up one of her apple pies last month and stuck the rest of the pie crust into the freezer for a later date.

The only thing I would say is it takes more than 45 seconds to melt the chocolate in the microwave. I ended up just putting it over a small pot of hot water to melt it. Pulled out my Kitchenaid for this pie…added an egg and then walked away to watch the Friday Night Fights on ESPN. Added an egg and went back to tv…that goes on for four eggs. Until….

ONLY BAD THING ABOUT THIS IS YOU HAVE TO WAIT TWO FLIPPING HOURS BEFORE EATING IT! Big sigh…when she tells you to “scrape every last speck of it out of the bowl”….DON’T LISTEN TO HER! Leave some for you to lick lick lick! That should hold you until the looooooong two hours is up. :grin:

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Next ~ onto Laila’s recipe. I made this up for dinner last night. Very, very, very tasty. Laila's Ground Meat Phyllo Pie "Burek"

Her recipe calls for:

one package of phyllo dough (box holds two packages, use whole box!)
1 pound of minced meat ~ I used chili cut minced beef
2 TBSP butter
1 small onion, chopped (I used a large yellow onion)
1/2 cup choped bell peppers (I probably ended up with 3/4 cup of chopped red, yellow and orange bell peppers, don’t like the green ones.)
1 TBSP Tomato paste
1/2 tsp Allspice
Salt and Pepper to taste
3/4 Cup milk
(I added Feta Cheese…had some that I needed to use up, figured it’s good with Spinach pie, why not with this?!)

Melt butter and saute onions, add meat until all cooked. Add peppers and mix. Then add allspice, salt and pepper, and tomato paste. Set aside.

Melt 1/2-3/4 cup of butter. Brush bottom of pan with butter and add the first sheet of phyllo (1-2 sheets), brush with butter and keep doing this until 1/2 phyllo is used.

Add meat mixture.

Continue with phyllo and butter until the last is used. Do not butter the top layer. You pour the 3/4 cup milk on top of the whole kit-n-kaboodle. The milk will give you a moist flaky crust that is easier to cut.

She says to use a medium oven for 30 minutes…I baked the pie at 375F for 30 minutes.

Cut and eat! I made up a salad of sliced cucumbers and red onions with garlic red wine vinegar.

Strawberry Daiquiri Jam & Margarita Jelly Recipe

I’ve notice a lot of people finding my blog by searching for Strawberry Daiquiri and Margarita Jam recipes…so I’m going to post the two recipes that I used.

I’ve been told by the few people that I gave them as gifts that the jams were wonderful! :grin: So, here you go!

Both jams are from the book 175 Best James, Jellies, Marmalades & Other Soft Spreads, by Linda J. Amendt.

STRAWBERRY DAIQUIRI JAM

2-1/4 Cups Crushed Strawberries
3/4 Cup Drained juice-packed crushed pineapple
2/3 Cup Freshly squeezed lime juice (use REAL limes, not the stuff from a jar)
1/2 Cup Rum
6 Cups granulated Sugar
1/2 tsp unsalted butter
1 pouch (3 oz) liquid pectin

TIPS:
For a uniform texture, cut strawberries into pieces before gently crushing them with a potato or vegetable masher.

For 2-1/4 cups crushed strawberries, you’ll need about 2 lbs or 5 Cups of strawberries.

1. Prepare canning and jar lids and bring water in the canning bath to a boil.

2. In an 8-quart stainless steel pot, combine strawberries, pineapple, lime juice and rum. Gradually stir in sugar and butter. Bring to a boil over medium hear, stirring constantly until sugar is completely dissolved.

3. Increase heat to medium-high and bring to a full rolling boil, stirring constantly. Stir in pectin. Return to a full rolling boil, stirring constantly, and boil for 1 minute.

4. Remove pot from heat and skim off any foam. Let jam cool in the pot for 5 minutes, stirring occasionally.

5. Ladle hot jam into hot jars, leaving a 1/4 inch headspace. Remove any air bubbles. Wipe jar rims and thread with a clean, damp paper towel. Center hot lids on jars and screw on bands until fingertip tight.

6. Place jars in canner, making sure they are covered by at least an inch of water. Cover and bring to a gentle boil, process 4-oz jars and 8-oz jars for 10 minutes; process 1-pint jars for 15 minutes (PLEASE CHECK THIS POST FOR HIGH ALTITUDE PROCESSING)

7. Remove jars from canner and place on a cloth towel. Let cool for 24 hours, then check seals. Wash and dry jars and store in a cool, dry, dark location.

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MARGARITA JELLY

1-1/2 Cups Water
1 Cup fresh squeezed lime juice
1/2 Cup Tequila
1/4 Cup Triple Sec
4-1/2 Cups Granulated Sugar
1 Pouch (3-oz) Liquid Pectin
~ I added the zest of 3-4 limes

1. Prepare jars and lids and canning bath.

2. In a large stainless steel stockpot, combine water, lime juice, tequila, Triple Sec and sugar. Bring to boil over medium heat, stirring constantly until sugar is completely dissolved.

3. Increase heat to medium-high and bring to full boil, stirring constantly. Stir in Pectin (and lime zest if you want to add it). Return to a full boil, stirring constantly for 1 minute.

Follow steps 4-7 above (in Strawberry Daiquiri recipe).

Maple Nut Scones with Pear Butter

I’m going to post some recipes today ~ here is one that was just emailed to me from Raley’s (where I grocery shop) ~ sounds delicious! Dill Pickles and Jam/Jelly recipes will be in another post.

Maple Nut Scones with Pear Butter (from Raley’s Recipe Center)

INGREDIENTS

Pear Butter:
1 large very ripe Bartlett pear, peeled,
cored and mashed
1/4 cup softened butter (no substitutions)
1 tbsp. pure maple syrup

Scones:
3 cups flour
1/3 cup sugar
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup butter, cut into pieces
3/4 cup buttermilk
1 tsp. imitation maple flavor
1 cup peeled and diced Bartlett pears
1/2 cup chopped pecans
1/2 tbsp. sugar (for topping)

DIRECTIONS
Prep time: 30 minutes
Cook time: 35 minutes total

To prepare butter: Simmer mashed pear in a small saucepan over medium heat for 15 minutes or until liquid has evaporated. (Pear will start sticking to the pan at this point.) Let cool slightly; stir in butter and maple syrup. Let stand at room temperature to thicken. Butter can be prepared ahead, if desired, and stored in the refrigerator up to 1 week.

To prepare scones: Preheat oven to 400°F. Combine dry ingredients except 1/2 tbsp. sugar in a medium bowl. Cut in butter with a pastry blender until butter is the size of peas (do not overmix). Stir in buttermilk, maple flavor, pears and pecans. Turn mixture onto a lightly floured board and knead several times until dough is smooth. Press into a 10-inch circle and cut into 10 wedges with a sharp knife. Place wedges 1 inch apart on a baking sheet lined with parchment paper. Sprinkle lightly with 1/2 tbsp. sugar. Bake for 20 minutes or until golden brown on top. Serve warm with Pear Butter.

Makes 10 scones.

Nutrition Per Serving: 340 calories, 5 g protein, 20 g total fat (10 g sat., 0 g trans), 38 g carbohydrate, 3 g fiber, 9 g sugar, 40 mg cholesterol, 320 mg sodium, 8 points

Baking for the Holiday Gifts Packages

It’s getting to be that time to start thinking about what baked goods I’m going to make to add the the Christmas Gift Packages this year…my jams and soap are all made, now I have to figure out which cookies and candy to make.

I think I’ve decided on Peppermint Bark, Gingersnaps, Peanut Brittle, and Pecan Snowballs (or Russian Tea Cookies).

So….what is your favorite cookies/candy to make to give out during the Holidays?

DARK CHOCOLATE PEPPERMINT BARK

This is a real easy recipe…I make them in small batches on jelly roll cookie tins lined with parchment paper.

Ingredients: one bag of your favorite Dark Chocolate Chips, one bag of White Chocolate Chips or White Chocolate Bar, a box of small Candy Canes…smashed.

In a double boiler (or you can use a large 6 cup glass measuring cup in a pan of water) melt your dark chocolate and then spread over the parchment paper. Melt the white chocolate and pour over the dark chocolate layer. Sprinkle on the crushed candy canes and lightly press into the chocolate. Place in the freezer…when cold, pick it up and give it a whack like you would making Peanut Brittle.

GRANDMA McDONALD’S PEANUT BRITTLE
Mix together in a large pot the following and bring the mixture to 240F (this is high altitude degrees)…250F for lowlanders.
3 Cups Sugar
1 Cup Water
1 Cup White Syrup

Add 1-1/2 pounds of Raw Peanuts and STIR CONSTANTLY to 290F (high altitude degrees)…300F for lowlanders, then take off heat.

:arrow: NOTE!!!! :!: You’ll have to have your lipped cookie tin buttered and ready to go NEXT to you for this next step…OK? Are you LISTENING?! Get your tin READY! And get two ready, just in case. :grin:

Stir in:
1/4 tsp of salt
1 TBSP butter
1 tsp vanilla
1-1/2 tsp Baking Soda
(the reason to have that tin all buttered up and right next to you! Bah-WOOSH goes the mixture!)

Spread mixture onto the greased cookie tin and let cool. Break when cooled.

GINGERSNAP COOKIES

2/3 C Canola Oil
1 C sugar
1 egg
4 TBSP Molasses
2 C flour
2 tsp soda
1/2 tsp salt
1 tsp cinnamon
1-1/2 tsp ginger
sugar for dipping

Mix oil with sugar, add egg and beat well. Stir in molasses. Sift dry ingredients together and add to egg/molasses mixture. Form balls ~ drop and roll in sugar. Bake in a 350F oven for 10-15 minutes (depends on if you want them soft or crunchy…I like them sorta hard on the outside and chewy on the inside so I take them out around 10 minutes).

These freeze very well.

PECAN SNOWBALLS ~ or Russian Tea Cookies

1 Cup softened Butter (no substitutes!)
1/2 Cup powdered Sugar
1 tsp pure Vanilla
1/4 tsp salt
1-3/4 Cup Flour
3/4 Cups finely chopped Pecans

In a large mixing bowl, mix butter and sugar until well blended, about 1 minute. Add vanilla and salt. Stir in flour on low speed until combined, add in nuts. You can place in refrig for an hour for dough to set/blend flavors.

Heat oven to 325F and then roll dough into 1-inch balls and place on ungreased cookie sheet (I use parchment paper). Bake for 10-12 minutes, firm to the touch but not brown. Do not over bake. While still warm, roll cookies into extra powdered sugar and cool.

These freeze very well.