Jodie's Peppermint Cheesecake

1 Brownie Mix- Any kind
1 (1/4oz) envelope unflavored gelatin
1/4 C COLD water
2 (8 oz) packages cream cheese softened
1 tsp Peppermint Extract
1/2 C granulated sugar
1/2 C milk
1/3 C crushed peppermint candy
1 C heavy cream
3oz chocolate candy bars, grated

Directions:
1.Make brownies- set aside.
2. Soften unflavored gelatin in cold water; stir over low heat until dissolved.
3.In a bowl, combine softened cream cheese and sugar, mixing at medium speed with a electric mixer until well blended. Gradually add the gelatin mixture, milk, peppermint extract, and crushed peppermint candy, mixing until completely blended.
4. Taste to make sure it is minty enough. Continue to add extract and candy canes until you like the flavor. Should be a little strong- but not too strong,
5. Chill in refrigerator about 15 min. Should be slightly thickened but not set. Whip the heavy cream while it is chilling.
6. Whip 1 C heavy cream to soft peaks and then fold with spatula into peppermint cheesecake mixture. It doesn't have to be completely mixed.
7. Pour over brownies.
8. top with crushed peppermint and grated chocolate candy bar.
9. Refrigerate for 3-4 hours to set the gelatin.

Apple Cider

8 cups Apple juice
1/2 cup brown sugar
6 inches stick cinnamon
1 tsp whole allspice
1 tsp whole cloves
1 tsp grated orange peel
Orange slices w/ peel

In large sauce pan combine juice and sugar. For spice bag, place cinnamon, cloves, allspice, and grated orange peel in the center of a double thick, six inch square of cheesecloth. Tie closed with a clean string. Add spice bag to saucepan with juice. Bring to boiling, reduce heat. Simmer, covered, for 10 minutes. Remove spice bag. Serve w/ orange slices.

Mrs Fields Chocolate Chip Cookies

1 lb butter
1 1/2 cups sugar
2 cups brown sugar
3 eggs
2 tsp vanilla
6 cups flour
1 1/2 tsp salt
1 1/2 tsp baking soda
4 cups chocolate chips
1/2 to 1 cups nuts (optional)

Cream butter and sugars together. Add eggs and vanilla.
Stir in dry ingredients and chocolate chips. Mix well, refrigerate.
Put on wax paper-covered cookie sheet with ice cream scoop.
Bake at 350 for 8 to 10 minutes.

Seriously Yummy Baked Beans

10 slices bacon cut into pieces
1/2 lb. ground beef
1/2 cup chopped onions
1/3 c granulated sugar
1/3 c brown sugar
2 tablespoons molasses
1/4 c barbecue sauce
1/4 c ketchup
2 tablespoons prepared mustard
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 cup crushed pineapple and juice
1 can 16 oz red kidney beans, drained
1 can 16 oz pork & beans
1 can 16 oz butter beans, drained

In large skillet, brown bacon, ground beef & onion. Drain excess fat. Add rest of ingredients and mix well. Bake in 3 qt casserole dish, uncovered at 350 degrees for 1 hour. Makes 8-10 servings.

So Yummy!!!! :)

Chocolate Pudding Cake

One Chocolate Devils Food Cake Mix
One Large Package Chocolate Pudding (Cook&Serve)
12oz Package Chocolate Chips
3 Cups Milk

Stir pudding mix and milk into a large saucepan.
Bring to a full boil, stirring constantly.
Remove from heat and immediately stir in the cake mix.
Pour into sprayed 9x13 cake pan.
Put chocolate chips on top.
Bake at 350 for 30 minutes.

S'mores Bars

S'mores Bars
(Recipe from Cooking With My Kid)
2 stick of butter, room temperature
1/2 cup brown sugar
1 cup sugar
3 king-sized milk chocolate bars
2 large egg
3 cups marshmallow creme/fluff
2 tsp vanilla extract
2 2/3 cups all purpose flour
1 1/2 cup graham cracker crumbs (15 full-sized graham cracker rectangles)
2 tsp baking powder
1/2 tsp salt

Preheat the oven to 350 degrees. Grease an 13x9" baking pan. Use a mixer to cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Set aside. In a large bowl,whisk together flour, graham cracker crumbs, baking powder and salt. Slowly add flour mixture to the butter mixture, until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
Place chocolate bars over dough. Spread marshmallow creme over the chocolate bars. Place remaining dough in a single layer on top of the marshmallow. If you roll sections of dough out on the counter and lay them piece by piece on top, it's easier. You can press them together with your fingers. Bake for 30 minutes, until lightly browned. Be sure to cool completely before cutting into bars.

Classic Buttermilk Pancakes--YUM!!!

Classic Buttermilk Pancakes

2 cups flour
4 TBS sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk
3 TBS unsalted butter, melted
1 large egg

Directions: Heat your oven to 200 degrees (to keep your cooked pancakes warm). Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, whisk the buttermilk, melted butter, and egg together. Make a well in the center of the flour mixture, pour the buttermilk mixture into the well, and gently whisk together until just incorporated with a few lumps remaining (don't overmix.) Heat your skillet over medium heat for about 5 minutes before pouring your batter in. Brush the bottom of the pan with a thin layer of oil. Cook pancakes until golden brown on both sides.

Baked Creamy Chicken Taquitos

1/3 cup (3 oz) cream cheese

1/4 cup green salsa
1 Tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 Tablespoons chopped cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
about 12 small corn or flour tortillas
kosher salt
cooking spray

Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well.

Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges, then roll it up as tight as you can. 

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos.

*I served them with the Cafe Rio cilantro lime rice. SO YUMMY!!

Peanut BUtter Chocolate Chunk Brownies

Ok so I have found a new favorite... These brownies are awesome!! They are like a blonde brownie and are so delicious.

6 T  unsalted butter
3/4 C  light brown sugar, packed
1/4 C  granulated sugar
2/3 C  crunchy peanut butter
2  eggs
1 t  vanilla extract
1 C  all-purpose flour
1/4 t  salt
1 C  semi-sweet chocolate chunks
1/2 C  peanut butter cups

1. Preheat oven to 350. Line 8-inch square baking pan with foil so that the foil comes up the sides of the pan and overhangs slightly.

2.In a medium saucepan over medium-low heat, melt the butter. When it's melted, remove the pan from the heat and whisk in the sugars and peanut butter until the ingredients are all incorporated. Let stand to cool slightly, about 5 minutes.

3. In a large mixing bowl, whisk the eggs, then whisk in the vanilla. When the peanut butter mixture has cooled, stir it into the eggs until smooth and incorporated. Stir in the flour and salt until incorporated, then stir in the chocolate chunks and peanut butter chips.

4. Spread the batter in the prepared pan, smoothing the top. Bake for 30 to 35 minutes, until just set. Place on a rack to cool.

5. When the brownies are cool, turn out onto a cutting board. Peel off foil, turn brownies over, and slice into 16 squares. Brownies will keep for several days stored in an airtight container.

Tomato Basil Buttermilk Soup

I ran across this recipe in a grocery store magazine. I made it last night and it was delicious! Perfect for a snowy day. Enjoy!

2 T  extra-virgin olive oil
1/2  medium onion, chopped
3  cloves garlic, chopped
1  large carrot, diced
1  (28 oz) can whole tomatoes, with juices
1 3/4  cups low-sodium vegetable broth
1/4 t  salt
1/4 t  sugar
1/8 t ground black pepper
pinch of crushed red pepper flakes (optional)
2 T  finely chopped fresh basil or 2 t dried
3/4 C  fat free buttermilk

1. Heat oil in a large saucepan over medium heat. Add onion, garlic, and carrot, lower heat to medium low, and cook, stirring occasionally, until the onions are translucent and the carrots are lightly softened, about 10 minutes.

2. Add tomatoes and their juices, broth, salt, sugar, black pepper, and crushed red pepper. With a large fork or potato masher, mash tomatoes slightly to break them up a bit. Bring mixture to a boil over medium-high heat, then lower to a simmer and cook, covered, until carrots are tender, about 20 minutes.

3. Remove soup from heat and puree it using an immersion blender or a blender. (You can leave it a bit chunky if you prefer.) Stir in the basil and buttermilk, and serve at once, or let cool and refrigerate until ready to serve. To reheat, place over medium-low heat, stirring occasionally, until just heated through; do not boil. The soup may also be served cold.

Bread sticks

Best Breadtwists Ever!

I got this recipe from TastySensations.blogspot.com    SOOOO GOOD!! So BAD for you!!!!

1 TBS. yeast
2 TBS. sugar
1.5 C. warm water
Mix above ingredients until liquid begins to foam (about 10 min)

Add to mixer:
1 tsp. salt
3.5 C. all purpose flour (could also do half wheat flour)

Mix with dough hook for 5 minutes.
Dough will be sticky.
Let rise in mixer for 45 min - 1 hour (cover with towel)

Roll out on generously floured counter into long rectangle. Cut breadsticks into strips with pizza cutter. Fold ends together and twist.

Place 1 stick butter in jelly roll pan. Place in 400' oven until melted. Add twists to pan. Brush with additional melted butter, sprinkle with garlic salt, parmesan cheese and sesame seeds. Cook for 12 min. at 400.