White Chocolate Chip Peppermint Cookies from pitchforkfoodie

 

I found these online and they had some good reviews, I made them for my Christmas 2022 cookie tray, I like being able to use peppermint candy canes in a cookie.  These are a sugar cookie, they have a nice flavor and pretty on the tray.

1 c. butter, room temperature

1 1/2 c. sugar

2 eggs

1 tsp. peppermint extract

3 c. flour

2 tsp. baking powder

1 tsp. baking soda

2 tsp. cream of tartar

1/4 tsp. salt

1 1/2 c. white chocolate chips

3/4 c. crushed candy canes

Instructions:

1.  Preheat oven to 350 F.  Line a baking sheet with parchment paper

2.  Cream butter and sugar for about 3 minutes.  Should be fluffy

3.  Add eggs and peppermint extract.  Cream for another 2-3 min.

4.  Measure dry ingredients in a separate bowl.  Add dry ingredients to creamed butter mixture, mix until just combined- my dough was dry, but the cookies turned out fine.

5.  Add chocolate chips and most of the crushed candy canes.  Reserve a couple of Tablespoons of crushed candy canes to dip the cookies in.  

6.  Make cookies using a 2 Tbsp. cookie scoop.  Roll cookies to make them smooth if you like or leave them the way they are.  Dip tops of cookie dough balls in the leftover crushed candy canes.  Place on baking sheet.

7.  Bake for 8 - 10 minutes.  Cool on cookie sheet for 2 to 3 minutes then cool on cooling rack.  

** you can use Andes peppermint chips instead of the white chocolate chips.

** you can drizzle melted semi-sweet chocolate chips over the cookies for a peppermint bark flavor.

Pat's Lemon Chicken

 

(This recipe is from my mother-in-law, who gave this to me years ago and was a favorite with my family.  When I first made this, you could only buy chicken breasts with the skin and bone in.  This recipe is best with the bone still in, but does ok without it, also this freezes well for a freezer meal.  A few years ago I was in charge of a Valentine's dinner at my local ward church.  I had several women help make this dish, it was interesting to see how different each one looked as each person cooks differently and adds their own flair to it.  They all turned out lovely and we got rave reviews)

1/4 c. flour

2 1/2 tsp. salt

1 tsp. paprika

6 whole chicken breasts (skinned) - I did use boneless/skinless

** Combine and put in a bag to coat and then fry chicken in butter until lightly browned.  Add 1/2 c. water.  Simmer covered for about 10 min or until almost tender.  Arrange in 9 x 13 pan.  

**Mix:

2 tsp. cornstarch ( I like to use about 3)

1/4 c. half and half.  

**Stir in drippings and cook, stirring over low heat.  Gradually stir in another

 1/4 c. half and half

1 tsp. lemon peel

1 Tbsp. lemon juice

**cook until thickened like a gravy.

**Pour over chicken.  Can wrap and freeze. 

** If frozen, thaw 4 hours (make sure the chicken is thawed)

**Heat oven to 350 F.  Heat uncovered in oven for 50 min. if bone in, or 20 to 25 min. for boneless.  

** After 35 min (for bone in) and 10 minutes for boneless, sprinkle 1 c. grated Swiss cheese over the top and bake until bubbly and light brown.  Garnish with Parsley if desired.

Hershey's Triple Chocolate Torte

 (This isn't the best picture I goofed with the egg whites, and forgot to put the cream on the 3rd layer, so I will replace it when I make this again! It is one of the best if not the best chocolate cake you will ever make!  Such a masterpiece!   I made it for my in-laws, and my mother-in-law raved over it and wanted me to share the recipe with her.   She made it for a sibling get together, and called me the next day to say she made the best chocolate cake ever!  It was a big hit! )

For the cake:

2 eggs, separated

1 1/2 c. sugar, divided

1 1/4 c. all purpose flour

1/2 c. unsweetened cocoa

3/4 tsp. baking soda

1/2 tsp. salt

1/2 c. vegetable oil

1 c. buttermilk, (if you don't have buttermilk, you can use 1 Tbsp. white vinegar plus milk to equal 1 c. 

*** Heat oven to 350 F.

*** Grease and flour 2 ( 9 inch) round cake pans.

*** In small mixer bowl, beat egg whites until foamy ( I beat them until almost stiff), gradually beat in 1/2 c. sugar until stiff peaks form ( this is very important for the success of the cake,  it must have stiff peaks or the cake will sink in the middle - make sure you beat it on high to allow enough air to incorporate - I would use a stand mixer for this).  

*** In large mixer bowl, stir together remaining 1 c. sugar, the flour, cocoa, baking soda and salt.  

*** Add oil, buttermilk and egg yolks - beat until smooth

*** gently fold in egg whites.

*** Pour batter into prepared pans .  Bake 25 to 30 min. or until cake springs back when touched lightly in center.  Cool 5 min;  remove from pans to wire racks to cool completely.  

** Split layers in 1/2 horizontally. you now have 4 layers

Chocolate Cream Filling :

2/3 c. sugar

1/3 c. unsweetened cocoa

1 1/2 c. cold whipping cream

1 1/2 tsp. vanilla --beat on low speed of electric mixer to combine.  Beat on medium speed until stiff.  Spread over 1 cake layer with 1/3 of the cream filling; top with 2nd cake layer.  Repeat ending with plain layer on top.   

Chocolate Glaze :

3 Tbsp. butter

3 Tbsp. light corn syrup

1 Tbsp. water

1 c. semi-sweet chocolate chips

In small saucepan, combine butter, corn syrup and water; place over medium heat, stirring constantly, until mixture begins to boil ( I bring it to a boil - I like the texture of the glaze better).  Remove from heat; stir in chocolate chips until melted.  Cool to room temperature - makes about 1 c.  Glaze cake.  Add chocolate curls or sprinkles for a nice touch.  Refrigerate.  Makes 8 to 10 servings.  

**If you bring the glaze to a boil, it is a little harder to cut, I use a serrated knife.  This cake is amazing!

Wendy's Rainbow Jello

( this is from my once upon a time neighbor, Wendy Dastrup, she was a fun friend and good cook, I miss our friendship, but will treasure the memories!  She was one of a kind.  My kids request this at our big holiday parties)

6 packages (3 oz) of different color jello

 Red, Orange, Yellow, Green, Blue, Purple

Or any to your liking 

2 c. vanilla yogurt (can use unsweetened)

**  boil 1 c. water, add 1 package of jello, and stir until dissolved.  Split this into two bowls, add 3 Tbsp. cold water to one bowl , stir with wooden spoon or plastic spoon, until dissolved do not use metal. then with the other bowl, add 1/3 c. yogurt, stir   I use a plastic coated whisk ( do not use metal),   Pour one bowl in your dish, can use a glass 9x13 pan or I used a trifle dish for this one ( you want to see the pretty "rainbow")   Put the pan in fridge for 1/2 hour or until set.  Then take the other bowl of jello and pour over top, and put back into fridge for 1/2 hour.  It doesn't matter which order to begin with, but after the first two bowls, or first package of jello, keep it in the same order for the next package, so you will have light to dark or dark to light whichever you prefer.   Each package will go the same way until you have a rainbow.  It's so pretty!  

Next:

1 c. whipping cream

1/3 c. powder sugar

1 tsp. vanilla - whip together until stiff 

** Spread on top of jello and sprinkle with decorations.  

Keep in refrigerator. 

This one I made in the Spring

Cowley Lunchroom Apple Crisp

(this is such a good recipe and brings back so many happy memories from my childhood!  So grateful the lunch ladies were willing to share this one, so yummy especially with ice cream!) 

4 to 5 c. peeled and sliced tart apples, or more to your liking 

3/4 c. sugar

1/4 c. cornstarch

1 c. water

-- Put in pan and boil until apples are tender 

--Pour into 9 x 13 pan

(this picture is an 8x8, I was making for my smaller family)

Topping:

(We usually double this)

3/4 c. melted butter

2 c. Oats (I use quick oats), 

*stir together, then add

3/4 c. flour

1/2 tsp. salt

3/4 tsp. cinnamon

1 c. brown sugar

Mix all together and crumble on top of apple mixture.  Bake at 350 F. for 25 to 30 min.

Serve Warm with ice cream .  Yummy Fall dessert!!!

 

Laura's Peach Salad

( this recipe comes from a friend, Laura Bird.  We were in a Bunco group together and she brought this, it's such a keeper!  Perfect end of summer salad!  When my brother-in-law was dying of cancer, he would request this salad.  My mother-in-law would also substitute the peaches for mandarin oranges)

2c. peaches soaked in 2 tsp. lemon juice (drain after a few minutes, this is to keep the peaches from browning)

3 c. spinach leaves

3 c. leaf lettuce

1/4 c. toasted slivered almonds

* Poppyseed dressing: 

2 tsp. finely chopped onion

1 c. olive oil or avocado oil

6  Tbsp. cider vinegar

1  tsp. salt

2/3 c.  sugar

1 tsp. dry mustard

2 tsp. Poppy seeds

blend in blender and serve over salad.  

Easy Chocolate Pudding (Cook's Country)

 

                ( This is a yummy recipe from Cook's Country, it's so creamy and chocolatey)

Serves 4

1/4 c. packed light brown sugar

3 Tbsp. Dutch-processed cocoa powder

3 Tbsp. cornstarch

1/4 tsp. salt

2  3/4 c. whole milk

1/4 c. heavy cream

1 c. milk chocolate chips (or 6 oz. bar milk chocolate, chopped)

1/2 tsp. vanilla

1.  Combine brown sugar, cocoa, cornstarch, and salt in large saucepan.  Whisk milk and cream into sugar mixture until smooth.  Add chocolate chips and bring to simmer, whisking occasionally, over medium heat.  Reduce heat to medium-low and cook, whisking constantly, until thickened and large bubbles appear at surface, 2 to 3 min.  Take off heat, stir in vanilla.

2.  Transfer pudding to large bowl and place plastic wrap directly on surface of pudding.  Refrigerate until completely cool, at least 4 hours.  (Pudding can be refrigerated in airtight container for 3 days) Serve.