Day 2: Peppermint Bark

Peppermint Bark

Crushed candy canes, to yield 1 cup
2 pounds chocolate-Whatever kind you like.
Peppermint flavorings, optional (i did not do this step)

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

Day 1: Thumbprint Kiss Cookies

Hershey's Kiss Cookies

1/4 c  Brown sugar, packed
1/4 c  Margarine; softened
1/4 c  Shortening
1    Egg; separated
1/2 ts Vanilla
1 c  All-purpose flour
1/4 ts Salt
3/4 c  Finely chopped nuts
3    Hershey's kisses

Heat oven to 350 degrees. 
Mix brown sugar, shortening,
margarine, egg
yolk, and vanilla.  Mix in flour and salt untl dough holds together. Shape
dough into 1 inch balls. Beat egg whites lightly. Dip each ball into egg
white; roll in nuts. Place about 1 inch apart on ungreased cookie sheet.
Press thumb deeply in center of each.
Bake until light brown, about 8 to 9 minutes. Immediately remove from
cookie sheet.  Place a Hershey Kiss in the center of each cookie.
Kiss will melt slightly from warmth of cookie. Let them
cool thoroughly and the Kiss harden again before storing.  Makes
about 3 dozen cookies.If you prefer, you can make
peanut butter cookies instead with the thumbprint and Hershey Kiss.

Tomorrow starts the baking spree!

I have decided to make a different cookies for the next 12 days, which brings me to Christmas Eve.

Stay tuned for new recipes!

I am a horrible blogger.

I've been MIA for a while now, because my life has been consumed with ELD, but i wanted to post some of the recipes that i have tried recently that were all a hit in my home. Hope they will be in yours as well. I will be back on at least a weekly basis, i swear!

Orange Chocolate Chip Muffins

INGREDIENTS
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1/2 cup orange juice
2 tablespoons grated orange peel
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 (1 ounce) squares bittersweet chocolate

DIRECTIONS
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, orange juice and peel. Combine the flour, baking powder, baking soda and grated chocolate; stir into creamed mixture just until moistened. Fill paper-lined muffin cusp three-fourths full.
Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Angel Hair Pasta with Peppers and Chicken

INGREDIENTS
1 teaspoon olive oil
1 tablespoon minced garlic
1 large red bell pepper, julienned
3/4 (8 ounce) can sliced water chestnuts
1 cup sugar snap pea pods
6 thick slices smoked deli chicken
1 tablespoon onion powder
1/4 teaspoon ground black pepper
1 pinch salt
1 cup chicken broth
2 (8 ounce) packages angel hair pasta

DIRECTIONS
In a large skillet, heat olive oil to medium high heat. Add the garlic, bell pepper, water chestnuts and pea pods. Reduce heat to medium low and cover. Cook for 5 minutes.
Cut chicken into strips, approximately 1/4 inch wide. Add the chicken, onion powder, ground black pepper and salt to the skillet. Cover and cook for 5 more minutes.
In a separate small saucepan, heat the chicken broth to a near boil. Pour the hot broth into the vegetable/chicken skillet. Toss and serve mixture over cooked angel hair pasta immediately.

Stuffed Strawberries

INGREDIENTS
1 pint fresh strawberries
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar, or to taste
2 tablespoons orange flavored liqueur, or to taste

DIRECTIONS
Cut the tops off of the strawberries and stand upright on the cut side. Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom.
Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter.

Baked Teriyaki Chicken

INGREDIENTS
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs

DIRECTIONS
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425 degrees F (220 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Stuffed Tomato Basil Chicken

This was a major hit in the house last night.

Stuffed Tomato Basil Chicken


INGREDIENTS
4 (6 ounce) boneless, skinless chicken breasts
1/2 (12 ounce) bottle garlic and herb marinade
16 fresh basil leaves
1 large tomato, thinly sliced
4 slices provolone cheese
12 slices bacon
1/4 cup freshly grated Parmesan


DIRECTIONS
1. Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book. Place chicken and marinade into a large resealable plastic bag. Refrigerate for 30 minutes. (i did it overnight for more of a punch of flavor)

2. Preheat oven to 500 degrees F (260 degrees C).

3. Place opened chicken breasts on a broiler pan. Place 4 basil leaves on the bottom half of each chicken breast. Top each with 2 or 3 tomato slices and 1 slice of cheese, and fold over top half of chicken (if necessary, fasten with toothpicks). Wrap 3 slices bacon around each chicken breast. (I put the bacon INSIDE instead for a fun surprise)

4. Cook in preheated oven for 15 minutes. Turn chicken, and cook 15 minutes more. Remove from oven, and sprinkle chicken with Parmesan. Return to oven, and cook until cheese is melted, about 2 to 3 minutes.

I never thought about cooking chicken at 500 degrees, but it cooked fast, and was super moist, and did not burn.


I also used Ziploc Zip n Steam bags

for baby carrots last night and they are my new favorite thing! I am going to try to make a dinner in them sometime.

Fallen off the wagon

But i will be back! tomorrow actually!
i swear.

Carnival Street Food

I decided to do something, totally disgusting for ourselves last night, but i don't care, it was delish!

Baked French Fries

INGREDIENTS:
1 large baking potato
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon onion powder
DIRECTIONS:
1. Preheat oven to 425 degrees F (230 degrees C).
2. Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet.
3. Bake for 20 minutes in preheated oven turn and bake another 15-20 minutes.

Pepper Steak Subs

INGREDIENTS:
1 package of Steak-ums

1 green pepper-chopped

1 onion-chopped

salt

pepper

crushed red pepper

chilli powder

Sliced Cheese

Sub rolls

Directions:

This recipe is make it to your taste.

1. Brown steak-ums. when almost done, add salt, pepper, crushed red pepper, and chilli powder to taste. mix well on low heat.

2. drain the steak-ums and place back on to med. heat. Add peppers and onions. Cook until done.

3. place sliced cheese on top and let melt. Serve in fresh sub rolls.

and we finished the night off with our favorite ice creams. I have found a new fave that i must tell you about.

This tastes just like cinnamon buns, and has chucks of them IN it. i thought i had died and gone to heaven.

A must taste for anyone loves those warm gooey buns ;)