Chocolate Mint Brownies

1 cup all-purpose flour

1/2 cup butter or margarine, softened

1/2 tsp. salt

4 eggs

1 tsp. vanilla extract

1 can (16 oz.) chocolate flavored syrup

1 cup sugar

Filling:

2 cups powdered sugar

1/2 cup butter or margarine, softened

1 Tbs. water

1/2 tsp. mint extract

3 drops green food coloring

Topping:

1 pkg. (10 oz) mint chocolate chips

9 Tbs. butter or margarine

Combine first 7 ingredients in a mixing bowl and beat on medium speed for 3 minutes.  Pour batter into a greased 13 x 9 baking pan.  Bake at 350 for 30 minutes (top of brownies will still appear wet).  Cool completely on a wire rack.  Combine filling ingredients in a mixing bowl; beat until creamy.  Spread over cooled brownies.  Refrigerate until set.   For topping, melt the chocolate chips and butter over low heat in a small saucepan.  Let cool for 30 minutes or until lukewarm, stirring occasionally.  Spread over filling.  Chill before cutting.  

Store in the refrigerator.

These brownies get more moist if you leave them in the refrigerator for a day or two.  (Yeah--as if!)

Caramel Apple Bites

Finally getting around to posting some of my Christmas recipes.  I took lots of pictures, but didn't have much time for posting everything.

Use dehydrated apples (the kind from the cannery work well).

Dip in caramel sauce (recipe is HERE)

Then dip in melted white chocolate and sprinkle with cinnamon sugar.

These are G.O.O.D.

And definitely not just for Christmas.

I almost have myself convinced that they are healthy.  :)

Easy Homemade Doughnuts

1 large can Pilsbury Grands refrigerated biscuits
1/4 c. whole milk
1 tsp. vanilla
2 c. powdered sugar

Preheat some veg. oil in a saucepan about med/low-medium heat.

Combine milk and vanilla in a saucepan, heat over low until warm.  Stir in sugar, whisk until combined.

Cut holes in the center of each refrigerated biscuit dough.  Drop biscuit dough (and centers to make doughnut holes) in the oil for a few minutes on each side until lightly browned.

Remove and transfer to pan with glaze one at a time.  Then set on a draining rack over a pan.

Easy, fast, yummy, and a fun quick treat with the kids tonight for family night!

English Toffee

pictured here with layered peppermint bark and christmas caramels

Another favorite from "Christmas Recipes from the Lion House"

1 cup butter
5 tsp. water
1 cup sugar
1 tsp vanilla
1/2 cup toasted almonds (see below)
1 8 oz milk chocolate bar (chocolate chips also work here)
1/2 finely chopped walnuts (optional)

In heavy saucepan mix butter, water, and sugar.  Bring to boil and cook at highest heat, stirring constantly, until golden brown and candy leaves sides of pan.  Remove from heat and add vanilla and toasted almonds.  Pour onto greased cookie sheet.  Break up chocolate bar into small pieces and sprinkle over top of toffee.  When chocolate starts to melt, spread evenly over top of toffee with knife.  Sprinkle with walnuts, if desired.  Allow to cool for 12 hours.  Break into pieces.  Makes about 12 lbs. candy.

Toasted Almonds:

Spread 1 cup blanched slivered almonds in shallow pan and coat with 1 tsp. salad oil or melted butter.  Roast in over at 300 degrees for 15 to 20 minutes, stirring often.

Layered Peppermint Bark

17 ounces high quality white chocolate, finely chopped (don’t use chips)
6 ounces peppermint candy canes, crushed
7 ounces high quality bittersweet chocolate
5½ Tbs whipping cream
¾ tsp peppermint extract

1. Turn large baking sheet bottom side up. Cover securely with foil. Mark 12×9-inch rectangle on foil. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to the touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with ¼ cup crushed peppermints. Chill until set, about 15 minutes.

2. Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.

3. Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes. If you let the bark go much longer than this- it will be very hard to cut neatly.

4. Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles, or squares. You can also just break into large chunks and enjoy.

Adapted from Bon Appetit

Christmas Kiss Centered Brownie Bites

Original recipe found on Picky Palate.  She remembered to take a picture of the inside.  Aren't they cute!

I just made up a brownie mix from a box.  I greased a mini muffin tin, then pressed the kisses in the center of each tin cup.  Be careful not to press the kiss all the way to the bottom or it makes it harder to get them out of the tin.

Bake at 350 for 15 minutes!

Baklava

Brian has always loved baklava.  Last week I heard him banging around in the kitchen, only to discover him in there baking away.  He was watching the food network, saw Alton Brown making baklava, and decided to make some.  Nothing cuter than watching your husband cooking in the kitchen!  It turned out so good.  This recipe is a keeper!

Ingredients

For the filling:

• 1 (5-inch piece) cinnamon stick, broken into 2 to 3 pieces or 2 teaspoons ground
• 15 to 20 whole allspice berries
• 6 ounces blanched almonds
• 6 ounces raw or roasted walnuts
• 6 ounces raw or roasted pistachio
• 2/3 cup sugar
• 1/4 cup water
• 1 teaspoon rose water (we omitted because we couldn't find it)
• 1 pound phyllo dough, thawed
• 8 ounces clarified unsalted butter, melted

For the syrup:

• 1 1/4 cups honey
• 1 1/4 cups water
• 1 1/4 cups sugar
• 1 cinnamon stick
• 1 (2-inch) piece fresh orange peel

Directions

Heat the oven to 350 degrees F.

Place the cinnamon stick and whole allspice into a spice grinder and grind.

Place the almonds, walnuts, pistachios, sugar and freshly ground spices into the bowl of a food processor and pulse until finely chopped, but not pasty or powdery, approximately 15 quick pulses. Set aside.

Combine the water and rose water in a small spritz bottle and set aside.

Trim the sheets of phyllo to fit the bottom of a 13 by 9 by 2-inch metal pan. Brush the bottom and sides of the pan with butter; lay down a sheet of phyllo and brush with butter. Repeat this step 9 more times for a total of 10 sheets of phyllo. Top with 1/3 of the nut mixture and spread thinly. Spritz thoroughly with the rose water. Layer 6 more sheets of phyllo with butter in between each of them, followed by another third of the nuts and spritz with rose water. Repeat with another 6 sheets of phyllo, butter, remaining nuts, and rose water. Top with 8 sheets of phyllo brushing with butter in between each sheet. Brush the top generously with butter. Place in the oven and bake for 30 minutes. Remove pan from the oven and cut into 28 squares. Return pan to the oven and continue to bake for another 30 minutes. Remove pan from the oven, place on a cooling rack, and cool for 2 hours before adding the syrup.

Make the syrup during the last 30 minutes of cooling. Combine the honey, water, sugar, cinnamon stick and orange peel in a 4-quart saucepan and set over high heat. Stir occasionally until the sugar has dissolved. Once boiling, boil for 10 minutes, stirring occasionally. Remove from the heat and discard the orange peel and cinnamon stick.

After the baklava has cooled for 2 hours, re-cut the entire pan following the same lines as before. Pour the hot syrup evenly over the top of the baklava, allowing it to run into the cuts and around the edges of the pan. Allow the pan to sit, uncovered until completely cool. Cover and store at room temperature for at least 8 hours and up to overnight before serving. Store, covered, at room temperature for up to 5 days.

Pretzel Turtles

Pretzels
Rolos
Whole nuts (pecans, walnuts, cashews, any would work)
M n M's
Any other candy you want to use
white chocolate for drizzling over top (optional)

I have a big jar of holiday pretzels (trees, stars, bells).  They are so cute.  So I decided to use some to make some pretzel turtles.  Of course you don't have to have holiday pretzels to make these, the knot pretzels work just great.

To begin, you heat your oven to 350, then spread out pretzels on an ungreased baking sheet.  Top each pretzel with an unwrapped rolo, and bake for 3 minutes.  This will make them soft and gooey, but they'll still be holding their shape.  Remove from oven, and top with candy of your choice.

I topped mine with cashews, M n M's, and cinnamon gummy Santas.  I have drizzled these with white chocolate before, but didn't this time.

These are wayyyyy easy.  And  I am a fan of salty/sweet.

Granny Kay's Caramel Popcorn

Ingredients:

1 cup butter (2 sticks)

2 cups brown sugar

1 cup Karo syrup

1 can sweetened condensed milk

Bring first three ingredients to a boil, then add can of milk. Stir constantly. When it reaches a soft-ball stage, add 1 tsp. vanilla and remove from heat.

Pour over popcorn. Note to self: I think today I made 4 batches of popcorn, and it made enough caramel for one large bowl and large square tupperware perfectly.

Chow Mein Haystacks

2 bags small chow mein noodles

3/4 c. peanut butter

1 bag butterscotch chips

1 c. marshmallows

Melt the peanut butter over medium heat, then add butterscotch chips. Remove from heat and add chow mein noodles. Then after that is thoroughly mixed and it's cooled a bit, add marshmallows.

***Do NOT add marshmallows while sauce is still hot or it will just melt the marshmallows.

Spoon onto waxed paper.

Brownies for a Crowd

Recipe copied from The Sisters' Cafe

3 cups sugar
1/2 cup + 1 Tbsp cocoa (Dutch is darker)
1/2 tsp salt
1 1/2 cups melted butter
5 eggs
2 1/2 tsp vanilla
3 cups flour

Mix together and spread on a buttered cookie sheet (standard stainless steel). Bake in a preheated 350 oven for 30 minutes. Be sure to not overcook. Frost


Frosting:
1/2 cup butter
3 1/2 tsp cocoa
6 TBsp milk
1 tsp vanilla
Powdered Sugar--I have never measured. I just add until I get the consistency I want. If it becomes too thick I just add a little more milk.


Boil together, remove from heat and add powdered sugar. You can add nuts into the frosting or sprinkle on top if you would like.

Shown here with large sugar granules (can get at Roberts).

Oreo Truffles

1 pkg. oreos
1 pkg. cream cheese
dipping chocolate or chocolate bark

Crush all the Oreos in blender, food processor, etc. Then mix with the pkg. of cream cheese.

Roll them into nickel sized balls (they will nearly double in size).

Put on wax paper and put in freezer for 1/2 hour.

Then dip in melted chocolate. Put back into freezer to harden.

Remove from freezer 1/2 hour before serving.

Honey Butter

1/2 c. sugar

4 Tbs. butter (1/2 cube)

1/4 c. Karo syrup

1/2 c. buttermilk (can substitute regular milk with 1 tsp. lemon juice)

Bring to a boil--let boil for 5 minutes to carmelize.

Then add:

1 T. vanilla

1 T. baking soda

Remove from heat.

Rice Krispy Treats

1 cup (1/2 stick) butter or margarine

1 (10 1/2 oz.) pkg. miniature marshmallows

1 (10 oz.) box rice krispy cereal (**Don't put too much cereal in or it makes them really dry and too crunchy**)

This is another one of those recipes where I'm thinking, "Duh....3 ingredients. Why bother posting this on a recipe blog?" Well the reason is that I never can remember if I'm supposed to use 1/2 a stick of butter or a whole stick. And I take it for granted that the recipe will always be on the marshmallow bag, but sometimes it's not! Then I always have to go look it up (like I did this morning). So I just decided to take a picture and stick it on the recipe blog so next time I'll know. I know, I know.......I never claimed to be a genius!

*

*I like my rice krispy treats with sprinkles and Brian doesn't, so I always make two batches!

Caramel Apples

(shown above: snickers apple from Rocky Mountain Chocolate Factory)

Here's the recipe for the carmel. After coating the apple, you can dip in chocolate, nuts, chopped snickers, crushed oreos....the possibilities are endless!

Caramel:

2 cups brown sugar, packed

1 cup karo syrup

1 can sweetened condensed milk

1 stick of butter (equals 1/2 cup butter--margarine is not as good in this recipe)

Mix all together in a big pot. Keep it on medium to high heat. Bring to a boil, stirring constantly so it doesn't burn. Cook it to a soft ball stage. Ross carmel in a ball and set it on the counter. If it stays together then it is done. If it starts to fall out of a ball its not there yet

This recipe is also good for popcorn!

Oh Henrys

Oh Henry Bars

1 cup sugar
1cup light corn syrup

bring to a boil (stirring constantly) and then remove from heat.
add 1 cup peanut butter (crunchy or smooth)
stir until blended well.
add 5 cups rice krispies
stir until blended well.
(add one cup at a time and judge how thick you want it to be. It should be gooey and not hard so judge what you think as you get close to 5 cups.)

Press into 9x13 pan while still warm. Then...
Melt 1/2 a bag of butterscotch chips and 1/2 a bag of chocolate chips, mixed together, slowly in the microwave. When melted spread over the top of the krispies. We made these for our Enrichment up the canyon this summer.

Cinna Buns

Dough:
1 Tbsp yeast
1 cup warm milk (105-110 degrees)
1/2 cup sugar
1 tsp salt
2 eggs
1/3 cup melted margarine
4 cups flour

Dissolve yeast in warm milk in large bowl. Add the sugar, margarine, salt, eggs and flour. Mix well. Knead the dough into a large ball using your hands dusted lightly with flour (I just let the kitchen aid do it's thing). Put in bowl, cover and let rise in a warm place for about 1 hour or till the dough has doubled. Roll the dough out on a lightly floured surface. Roll dough flat until it's approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick. Preheat oven to 400 degrees.

Filling:
1 cup brown sugar
2 1/2 tsp cinnamon
1/3 cup softened margarine

For the filling combine brown sugar and cinnamon in a bowl. Spread margarine evenly over dough. Then sprinkle cinnamon and sugar evenly over the surface. Working carefully, roll the dough jelly-roll style. Cut the rolled dough into 1 3/4 inch slices and place on lightly greased pan. Bake for 10 minutes or till light brown on top.

Frosting:
1 cube butter or margarine, softened
2 ounces cream cheese, softened
1 1/2 cups powdered sugar
1/2 tsp vanilla
1/8 tsp salt

While the rolls bake, combine icing ingredients. Beat well with an electric mixer until fluffy. When rolls come out of the oven, smother with frosting.

Butterfinger Eyeballs

Ingredients:Wax paper
1 cup creamy peanut butter (not all-natural)
2 tablespoons butter or margarine
2 cups powdered sugar
1 NESTLÉ BUTTERFINGER Candy
2 cups NESTLÉ TOLL HOUSE Premier White Morsels
3 tablespoons vegetable shortening
2 pkg. NESTLÉ BUTTERFINGER BB'S Candies
1 small tube red decorator icing
Wooden pick or skewer for dipping

Directions:
Line 2 baking sheets with wax paper.Beat peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Stir in chopped Butterfinger. Shape into 1-inch "eyeballs." Place on prepared baking sheets. Freeze for 1 hour.Melt morsels and shortening in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
Remove one baking sheet of frozen "eyeballs" from freezer (keep other sheet in freezer until ready to use).Dip one "eyeball" into melted morsel mixture using a wooden pick or skewer. Shake off excess and return to baking sheet. Gently press 1 Butterfinger BB on top of "eyeball" to make a "pupil." Repeat procedure with remaining "eyeballs" on baking sheet. Refrigerate until coating is set. Repeat with remaining sheet of "eyeballs" and coating. You may find it necessary to reheat morsel mixture before dipping second batch. Before serving, pipe decorator icing around eyeballs to create bloodshot markings. Store in covered container in refrigerator. Best served cold.

Easy Oreo Truffles

1 pkg. oreo chocolate cookies
1 pkg. cream cheese, softened
2 pkg. (8 oz. each) semi-sweet baking chocolate, melted

Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crused in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium blowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 bowls, about 1 inch in diameter.

Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Makes 3 1/2 doz.

For easy dipping, place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.

Popcorn Jack-o-lanterns

Fun treat for the kids to take to school or to share with neighbors.

3 quarts popped popcorn
1/4 c. butter, cubed
1 10 oz. package miniature marshmallows
1 3 oz. pkg. orange jello
12 green Dots candies
1-2 Tbs. marshmallow creme
green fruit by the foot fruit roll

Place popcorn in a large bowl. In a large microwave safte bowl, heat butter and marshmallows on high for 1-2 minutes or until melted; stir in gelatin powder until dissolved. Pour over popcorn and toss to coat. With lightly buttered hands, quickly shape mixture into 12 3-in. balls, flattening one side slightly. For each stem, insert a green Dots candy at the top of "pumpkin", attaching with marshmallow creme. Decorate jack-o-lantern faces as desired with fruit roll and licorice, attaching with marshmallow creme if necessary. (Taste of Home Oct. 06)