Chocolate Mint Cookies I

This is a melt in your mouth chocolate cookie that has a chocolate mint frosting. It's delicious and it's easy! Yields:3 dozen INGREDIENTS:

• 3/4 cup butter
• 1 1/2 cups packed brown sugar
• 2 tablespoons water
• 2 cups semisweet chocolate chips
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 36 chocolate mint wafer candies

DIRECTIONS:

1. In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
2. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!

Bran Flax Muffins

Oatmeal muffi with carrots, a les, raisi and nuts. These muffi are low in fat, have lots of fiber and are even delicious. Yields:15 muffi INGREDIENTS:

• 1 1/2 cups all-purpose flour
• 3/4 cup ground flax seed
• 3/4 cup oat bran
• 1 cup brown sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 3/4 cup skim milk
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons vegetable oil
• 2 cups shredded carrots
• 2 apples, peeled, shredded
• 1/2 cup raisins
• 1 cup chopped mixed nuts

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
2. In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
3. Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Oatmeal Peanut Butter Cookies III

These are so close to the Girl Scout oatmeal peanut butter cookies that you won't know the difference! Yields:2 dozen INGREDIENTS:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1/2 cup white sugar
• 1/2 cup packed light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup quick cooking oats
• 3 tablespoons butter, softened
• 1 cup confectioners' sugar
• 1/2 cup smooth peanut butter
• 2 1/2 tablespoons heavy whipping cream

DIRECTIONS:

1. In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
2. In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
3. Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.
4. To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

Joy’s Prizewinning Trifle

A fantastic recipe for making any occasion ecial...beautiful to look at and even better to eat. You will get raves. Use any flavor of pudding you like.

Yields:1 trifle

INGREDIENTS:

• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (8 ounce) container sour cream
• 1 (9 inch) angel food cake
• 1 (3.4 ounce) package instant vanilla pudding mix
• 3 kiwis, peeled and sliced
• 1 pint fresh strawberries, sliced
• 3 bananas, peeled and sliced
• 1 (15 ounce) can crushed pineapple, drained
• 1 sprig fresh mint

DIRECTIONS:

1. In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
2. Cut the cake into thirds, horizontally.
3. Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
4. Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.

Dog Treats I

Cut-out dog biscuits with rolled oats, cornmeal and cheddar cheese. You can change the flavor of these by su tituting chicken bouillon for the beef.

Yields:4 dozen

INGREDIENTS:

• 1 cup rolled oats
• 1/3 cup margarine
• 1 cup boiling water
• 3/4 cup cornmeal
• 2 teaspoons white sugar
• 2 teaspoons beef bouillon granules
• 1/2 cup milk
• 1 cup shredded Cheddar cheese
• 1 egg, beaten
• 3 cups whole wheat flour

DIRECTIONS:

1. Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine rolled oats, margarine, and boiling water. Let stand 10 minutes. Grease cookie sheets.
2. Thoroughly stir in cornmeal, sugar, bouillon, milk, Cheddar cheese, and egg. Mix in flour, 1 cup at a time, until a stiff dough has formed.
3. Knead dough on a lightly floured surface, mixing in additional flour as necessary until dough is smooth and no longer sticky. Roll or pat out dough to 1/2" thickness. Cut with cookie cutter (I prefer bone shaped), and place 1 inch apart onto the prepared cookie sheets.
4. Bake 35 to 45 minutes in the preheated oven, until golden brown. Cool before serving. Store in a loosely covered container.

Sauteed Apples

This is great for any meal, but is great for breakfast. The syrup from the a les is great on homemade waffles. You may add raisi to the sauce if you wish.

Yields:4 cu

INGREDIENTS:

• 1/4 cup butter
• 4 large tart apples - peeled, cored and sliced 1/4 inch thick
• 2 teaspoons cornstarch
• 1/2 cup cold water
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon

DIRECTIONS:

1. In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
2. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

Garlic Croutons

A very simple recipe, these crouto are good for a Caesar's Salad or any to ed green salad.

Yields:1 1/2 cu crouto

INGREDIENTS:

• 4 tablespoons butter
• 1 clove garlic, minced
• 3 (3/4 inch thick) slices French bread, cut into cubes

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet.
3. Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.

Berry Trifle

This de ert is great for parties. Its presentation is pretty, and it's even better to eat! Any combination of frozen berries may be used. Garnish with cho ed nuts.

Yields:1 trifle

INGREDIENTS:

• 1 (10.75 ounce) package prepared pound cake, cubed
• 1 (10 ounce) package frozen blueberries
• 1 (10 ounce) package frozen raspberries
• 1 (10 ounce) package frozen blackberries
• 2 tablespoons praline liqueur
• 1 (5 ounce) package instant vanilla pudding mix
• 1/2 cup milk
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS:

1. Place cubed cake in bottom of large glass serving bowl. Layer the blueberries, raspberries and blackberries on top of the cake. Sprinkle with praline liqueur.
2. In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well. Pour mixture over frozen berries. Top custard with remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.

Health Nut Blueberry Muffins

An awesome healthy alternative to the usual blueberry muffin.

Yields:1 dozen

INGREDIENTS:

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 3/4 cup white sugar
• 1/4 cup oat bran
• 1/4 cup quick cooking oats
• 1/4 cup wheat germ
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup blueberries
• 1/2 cup chopped walnuts
• 1 banana, mashed
• 1 cup buttermilk
• 1 egg
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract

DIRECTIONS:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
2. In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
3. Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.

Gobble Up Granola Snacks

This is a quick granola ack recipe that my sister-in-law gave to me one ow day when the kids were home. She told me the kids would eat the batch in a day and she was sure right! I tend to double the recipe so I am not making it every day!

Yields:18 bars

INGREDIENTS:

• 2 1/2 cups crispy rice cereal
• 2 cups quick-cooking oats
• 1/2 cup raisins
• 1/2 cup packed brown sugar
• 1/2 cup light corn syrup
• 1/2 cup crunchy peanut butter
• 1 teaspoon vanilla extract

DIRECTIONS:

1. In a large bowl, stir together the rice cereal and oats. Set aside. Grease a 9x13 inch baking dish with cooking spray.
2. Combine the brown sugar and corn syrup in a small saucepan over medium heat. Heat just until boiling, then remove from heat and stir in peanut butter and vanilla until smooth. Pour over the cereal and oat mixture, and mix well.
3. Press into the prepared pan using the back of a large spoon. Allow to cool, then cut into squares.

Caramel Popcorn

Great caramel popcorn for any holiday or occasion. If you like chewy popcorn, bake le .

Yields:5 quarts

INGREDIENTS:

• 1 cup butter
• 2 cups brown sugar
• 1/2 cup corn syrup
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 5 quarts popped popcorn

DIRECTIONS:

1. Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
3. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.