Mint Chocolate Delights

I first found this recipe on a bag of Mint Chocolate Chips that I found at the Commissary. Yum! I'm c&p it from a place I found it online

(http://www.verybestbaking.com/recipes/143925/mint-chocolate-delights/detail.aspx)

Mint Chocolate Delights

Ingredients

• 2 cups all-purpose flour
• 2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter or margarine, softened
• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 1 teaspoonvanilla extract
• 2 large eggs
• 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels

Directions

PREHEAT oven to 325° F.

COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded tablespoon onto ungreased baking sheets.

BAKE for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

FOR MINI MINT CHOCOLATE DELIGHT COOKIES: Prepare dough as above. Drop by well-rounded measuring teaspoon onto ungreased baking sheets. Bake for 9 to 10 minutes or until cookies are puffed and centers are set. Makes about 7 dozen mini cookies.

Artichoke & Spinach Swirls

Ingredients

• 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
• 1/2 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1/2 tsp. ground black pepper
• 1 pkg. (10 ounces) frozen chopped spinach, thawed and well drained
• 1 can (14 ounces) artichoke heart, drained and chopped
  
  
  Directions
  1. Heat the oven to 400°F.  Stir the mayonnaise, cheese, onion powder, garlic powder, black pepper, spinach and artichoke hearts in a medium bowl.
  2. Unfold 1 pastry sheet on a lightly floured surface. Spreadhalf the spinach mixture on the pastry to within 1 inch of the edge. Roll up like a jelly roll.  Press the seam to seal.  Repeat with the remaining pastry sheet.
  3. Cut each roll into 20 (1/2-inch) slices, making 40 in all.  Place the slices, cut-side down, onto 3 baking sheets.
  4. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.

recipe and image from:

http://www.puffpastry.com/recipe/27219/artichoke-and-spinach-swirls  

                                     

Appetizer Idea

Cherry tomatoes and black olives make really cute lady birds. Base is made up of sliced bagettes, cream cheese, smoked salmon and flat leafed parsley. Sprinkle ground black pepper on tomato and using a toothpick dot some cream cheese on the olives for the eyes.

This was from a friends Facebook.  No idea where she got the image from. 

Cola Chicken

Hands on Time:20 mins
Total time: 55 mins
Serves 6 (serving size 1 breast half and 1 tbs sauce)

Ingredients
1 tbs canola oil
2.5 tbs finely chopped onion
1 garlic clove, minced
3/4 cup cola
1/3 cup ketchup
1 tbs cider vinegar
2 tbs Worcestershire sauce
1.5 tsp chili powder
1.5 tbs brown sugar
1 tbs sweet paprika
1/2 tsp salt
1/2 tsp ground cumin
6 (6 oz) skinless, boneless chicken breast halves
Cooking spray

Directions
1) Preheat grill to medium-high heat.
2) Heat a medium saucepan over medium-high heat.  Add oil to pan, swirl to coat.  Add onion to pan; saute 2 mins.  Add garlic, saute 1 min.  Stir in cola and next four ingredients (through chili powder).  Bring to a boil.  Reduce heat and simmer 15 mins or until sauce reduces to 3/4 cup, stirring occasionally.Set 6 tbs sauce aside.
3) Combine sugar and next 3 ingredients (through cumin), stir well.  Rub spice mixture evenly over both sides of chicken.  Arrange chicken on a grill rack coated with cooking spray; baste with 3 tbs of remaining sauce.  Grill 5 mins.  Turn chicken over, baste with sauce.  Cook 5 more minutes or until done.  Serve with reserved 6 tbs of sauce.

Calories: 254
Fat: 4.7g
Protein: 40g
Carb: 11.2g
Fiber: 0.5g
Chol: 99mg
Sodium: 498mg



(Photo credit: www.foodgawker.com, recipe from Cooking Light magazine)

Perfect Pumpkin Pie

(Image Credit: http://www.verybestbaking.com/recipes/18470/LIBBYS-Famous-Pumpkin-Pie/detail.aspx)

Ingredients:

1 can (15 oz) pumpkin filling

1 can (14 oz) sweetened condensed milk

2 large eggs

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 ground nutmeg

1/2 tsp salt

1 9-inch unbaked pie crust

Directions:

Heat oven to 425. Whisk pumpkin, condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust.

Bake 15 minutes. Reduce oven temperature to 350 and continue baking for 35-40 minutes or until knife inserted 1 inch from crust comes out clean. Cool.

Store leftovers covered in refrigerator.

Peanut Butter Blossoms

(Image credit: http://www.une-vie-saine.com/2010/12/vegan-peanut-butter-blossoms.html)

Ingredients:

1/2 cup shortening

1/2 cup creamy peanut butter

1/2 cup firmly packed brown sugar

1/2 cup granulated sugar

1 large egg

2 tbs milk

1 tsp vanilla extract

1.75 cups flour

1 tsp baking soda

1/2 tsp salt

Sugar (for rolling the PB balls)

48 unwrapped Hershey Kisses

Directions:

Heat oven to 375.

Cream together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.

Stir together flour, baking soda, and salt. Add to creamed mixture. Beat on low speed until stiff dough forms. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on an ungreased cookie sheet.

Bake for 10-12 minutes or until golden brown. Top each cookie immediately upon removal from oven with an unwrapped Hershey Kiss. Press firmly so that the cookie crackes around the edges. Remove cookie from cookie sheet to cool.

Makes: 4 dozen

Magic Mint Chocolate Bark

*Nestle Toll House Dark Chocolate & Mint Morsels

*Chopped, oven roasted almonds

Pour morsels onto baking sheet and bake.

Sprinkle with nuts and enjoy!

{recipe from www.tollhouse.com}