Andes mint cookies

I saw this recipe floating around the internet years ago.  I tried them, and the recipe as written didn't turn out so well, so I improvised and tinkered around and it is now super easy and perfect :) But thinking of adding mini chocolate chips next time.. LOL always thinking ahead :) I make these really small, kinda like 2 bite cookies, but you can make them bigger, and use a full mint, and bake a couple of minutes longer.

 Make these today your family will love them... Enjoy


Andes mint cookies

1 chocolate cake mix (I use Pillsbury)
1/3 cup water
1/3 cup oil
1 egg

Andes mints, unwrapped and broken in half

Preheat oven to 350. Spray cookie sheet with non stick spray.

 In bowl add chocolate cake mix, water, oil and egg, stirring until combined.   Batter will be really thick. Roll dough into small balls and place apart on a cookie sheet (they will spread so leave some room).  Bake for 7-8 minutes until puffed.  Remove from oven and immediately place 1/2 of a Andes mint on a cookie just slightly pressing them into the cookie, put back into the oven for 30 seconds to 1 minute or until Andes mint starts to melt, with the back of a spoon gently spread candy over the top of the cookie like frosting, and immediately remove from the baking sheet and place either on a baking rack or waxed paper.  Repeat until mixture is done.  Yield about 2 1/2 dozen small cookies. 

Beef & mushroom shepherd's pie

I love shepherd's pie... at Thanksgiving I made it using a stuffing crust on the bottom, then making the filling using cooked turkey, cream of chicken soup, sour cream mixed veggies, a little white wine then topping with mashed potatoes & cheddar & parmesan cheese... soooo good..

Basically it is a really good way to use up leftover mashed potatoes, & veggies... You can use ground beef, turkey, chicken anything works.  I used oyster mushrooms this time, because if you haven't noticed the price of mushrooms are really going up , and these were on sale, use any kind, portabello, oyster, button just chop them up fine.  Make this today, easy and good...


Beef & mushroom shepherd's pie

1 lb ground beef (I used chuck)
1 small package mushrooms, cleaned and diced
1 small onion, diced
1/2 package frozen mixed veggies
1/4 cup red wine
1 T worchester sauce
1 clove garlic minced
2-3 cups leftover mashed potatoes
1/3 cup grated cheese ( I usually use co-jack & Parmesan mixed)
1 can cream of mushroom soup
1 cup shredded cheese ( I usually use 3/4 cup co-jack and 1/4 cup Parmesan)
1/4-1/3 beef stock

Seasonings of your choice ( I used seasoned salt, pepper, parsley flakes, garlic & onion powder, pinch of red pepper flakes, pinch of celery seed, pinch of thyme)

Preheat oven to 400.
In large skillet add ground beef, onions, garlic and diced mushrooms.  Add seasonings and cook over medium heat until browned and the vegetables are done. ( If the meat is greasy drain fat.)  Turn heat up to medium high and add wine (take pan off of flame when adding wine) and add worchester sauce.  Cook for 2-3 minutes until very bubbly and wine mixture is reduced stirring often.  Add vegetables, mushroom soup and beef stock stirring until mixed.  Cook until bubbly about 2-3 minutes.  Pour into greased casserole dish.  Spoon leftover potatoes over the top using small spoonfuls and spreading out as best you can, it doesn't have to cover every inch of casserole just the majority of it.  Sprinkle cheese over the top and bake for 35-45 minutes until cheese is melted and entire casserole is bubbly on the outside.  I usually take a spoon and scoop out a very small spoonful in the center to make sure the casserole is hot all the way thru. Smooth out the mixture where you scooped it out, it will be fine :) .  Serve it and enjoy.

Chicken & drop Dumplings

I love Chicken & Dumplings.  I usually use Bisquick, but sometimes I am adventurous and make my own noodle/dumpling dough.  Sometimes I roll it out and cut it into squares, but most of the time I am pressed for time and just drop pieces of dough into the soup and cook it that way.  Not the prettiest but still oh so good.  The base of my chicken and dumplings always starts by simmering a whole chicken, bones and all.  I have used a whole raw chicken and removed it just before it starts to fall apart, let it cool and then de-boned it and used half the meat (then saved the other meat , for lots of stuff, chicken spaghetti, easy quesadillas, chicken salad etc.. ) I have also taken the leftovers of a whole chicken and boiled them with whole carrots, a quartered onion, and 2 whole celery stalks along with seasonings then strained the broth out, cut up the carrots, celery and onion putting them back into the broth along with with any chicken that was leftover.  It is a nice way to use up a chicken without throwing it away, and you get another stretcher dinner out of one chicken, which is a bonus in my book :)  Whatever way you do it, it is a good way to get veggies into your family. I am enclosing both ways to make this... make it soon for your family.   Enjoy


Chicken & drop dumplings

(If using Raw chicken)
1 whole chicken
1/2 package of carrots, cut up
2-3 stalks celery cut up
1 onion, diced
1/2 package frozen mixed vegetables
2 T white wine
1 T worchester sauce
 water
 (**seasonings of your choice, I used parsley flakes, seasoned salt, pepper, onion, garlic powder)



Add all ingredients including the seasonings(EXCEPT frozen mixed veggies & dumpling ingredients) add enough water to cover chicken by 1-2 inches (the water will evaporate during the cooking process.   Bring to a boil over medium high heat turn down to low and cook until the chicken is completely cooked (I cook mine about an hour, sometimes up to 2 hours depending on the size of the chicken, just before it starts to fall apart turn off the heat and let the chicken cool a little to remove from the pan (remember to place in a bowl to catch all the juices).  Remove skin and bones & disgard).  I usually use 1/2 the meat in this recipe and save the other 1/2 for other uses.  Bring soup to boil, and add frozen mixed veggies, cooking at a rolling boil for around 5 minutes, taste and adjust seasonings if necessary.  During this time mix up the dumpling batter, and when the soup has boiled for about 5 minutes, drop the dumplings working quickly into the batter, I use 2 spoons and drop small amounts.  Bring back to a boil, reduce heat and cook until dumplings are done around 5-8 minutes.  Turn off heat & serve.  Enjoy


If using an already cooked chicken (homemade or rotesserie chicken)
I whole leftover cooked chicken
1/2 package of carrots, peeled and left whole (or can use baby carrots too)
2 whole celery stalks, washed & ends trimmed
1 whole onion, peeled & quartered
3 chicken buillon cubes
1/2 bag frozen mixed vegetables
water
2 T white wine
1 T worchester sauce
(**seasonings of your choice, I used parsley flakes, seasoned salt, pepper, onion, garlic powder)


Place all ingredients including the seasonings (except frozen mixed vegetables into a big pot).  Add enough water to just cover the chicken.  Cook for around 30-45 minutes or until the vegetables are tender.  In a large strainer with a large bowl underneath pour the mixture into the strainer saving broth.  Put the broth back into the pan, and on a cutting board cut up the carrots, onion & celery into pieces and put into broth.  Add any leftover chicken too.  Bring to a boil and add frozen mixed veggies, cooking at a rolling boil for around 5 minutes, taste and adjust seasonings if necessary.  During this time mix up the dumpling batter, and when the soup has boiled for about 5 minutes, drop the dumplings working quickly into the batter, I use 2 spoons and drop small amounts.  Bring back to a boil, reduce heat and cook until dumplings are done around 5-8 minutes.  Turn off heat & serve.  Enjoy



Dumplings
2 cups flour
1 1/2 t baking powder
pinch of salt & sugar
1 egg, slightly beaten
1/4 cup cold water
1 T olive oil

Add flour, baking powder, sugar & salt mix well with whisk.  Add remaining ingredients and mix slightly until mixed (might have to add a couple more  tablespoonfuls of water to make the batter mixable start with 1/4 cup and work from there). 

Peppermint Bark

I love Peppermint bark at the holiday time... well I love it any old time :)  but when you buy it, NOT such a big fan.  Sometimes the chocolate tastes off, or there is not enough pepperminty goodness on top, or sometimes way too much on top.  I like it to have a nice mix, of not too much on top so that you can taste both the chocolate & the peppermint.  Creamy goodness :) I have put my variations that I try below.  Usually I use chocolate chips, cause they are the easiest to find, but I just recently tried almond bark and it was equally successful. Also, I don't own a double boiler, I melt my chocolate in a heat proof bowl above simmering water. If you have a double boiler use that.

 Whatever you use, ENJOY.....


I make this a variety of ways.  I use 3 bags of chocolate chips. Here are my variations thru trial & error: (I like the contrast of flavors but you can use all one kind of chips)

2 bags of white chocolate chips, drizzled with a bag of semi sweet chocolate chips.
2 bags of milk chocolate chips, drizzled with a bag of semi sweet chocolate chips.


**NOTE I have used 2 packages of almond bark for the chocolate too.  Then they have bags of colored candy melts from Wilton and I have used those to drizzle over the top of the almond bark..so cute I use white almond bark, then drizzle red & green over the top.  Cute for holiday bags.


Peppermint Bark

4 candy canes, unwrapped and crushed fine
3 bags of chocolate chips

**Or 2 packages of almond bark if using
Wilton candy melts if using



Line a large baking sheet with wax paper, making sure that you have enough that hangs off the sides of the pan so you can lift the bark out of the pan.  In a large heat proof bowl over a pan of simmering water place 2 bags of chips (or the one color of almond bark).  Stir very often and melt completely.  Pour melted chocolate onto the middle of the waxed paper and spread very thin.  Hurry and melt the other chocolate or candy melts if using, and quickly taking a fork (I find this works best) and hurry and drizzle the other color over the bark before the first one sets (you can also do this in a mug in the microwave try for 30 seconds at a time and it happens very quickly, so stir very often, I usually do this while the first chocolate is melting) and then sprinkle with the finely crushed candy canes.  Let cool completely lift the waxed paper lined off the baking sheets peel off the chocolate, then break into chunks. Keep in a moisture free environment and keep in a sealed container.  Enjoy

Crab Dip

I got this recipe from my friend Tina... and boy am I glad that I made it...it is so yummy.... I as usual put my own little spin on it.  Another friend of mine's mom makes a delicious shrimp dip which is very similiar to this.  She puts mayo in it instead of cream cheese and it is just awesome.  Tina's recipe didn't call for the finely chopped celery & onion, but I added that and it was delicious.  I also added a dash of cayenne pepper to jazz it up, and next time I am thinking I will add a couple of dashes of hot sauce.  YUMMY... I used fresh lump crabmeat, and Tina used imitiation crab.  Both will work fine, you can also use canned crab or shrimp, drained well in place of the crab. 

I served this with crackers, however crusty bread or veggie dippers would be equally delicious. Enjoy :)


*recipe from my friend Tina Cox

Crab Dip

8 oz, cream cheese, softened
1 cup sour cream
1/8 each, finely chopped celery & red onion
1/2 t dried onion flakes
1/4 t each soy sauce & worchester sauce
1/4 t garlic powder
2 dashes cayenne pepper
couple of dashes of hot sauce (optional)
1/2 cup lump crab meat
 Crackers/Crusty bread or veggie dippers for serving

In large bowl combine softened cream cheese & sour cream.  Add remaining ingredients (EXCEPT crab meat) mixing well to combine.  Fold in crab meat.  Cover and place in the fridge for several hours to let flavors blend.  Stir gently. Serve with crackers (or crusty bread) or veggies.  Enjoy