Wednesday, December 29, 2010

Mint Chocolate Chip Cookies

1 Pouch Betty Crocker Sugar Cookie Mix
1/2 C butter or margarine, softened
1/4-1/2 tsp. mint extract
6-8 drops green food color
1 egg
1 C creme de menthe baking chips
1 C semisweet chocolate chunks

Mix cookie mix, butter, extract, food color and egg in bowl, until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.

Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.

Bake at 350' for 8-10 minutes. Cool 3 minutes, remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

Chocolate Frosting

3 C powdered sugar
1/2 C unsweetened cocoa powder
1/4 C unsalted butter, cut up and softened
4-6 Tbs. milk

In a large bowl, stir together powdered sugar, cocoa powder, butter, and 4 Tbs. milk until smooth. Add additional milk as necessary to make spreadable. Makes 2 cups.

Red Velvet Cupcakes

2 1/2 C flour
1/2 C cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 C butter, softened
2 C sugar
4 eggs
1 C sour cream
1/2 C milk
1 bottle (1 0z) red food coloring
2 tsp. pure vanilla extract
vanilla cream cheese frosting

Cupcakes:
Mix flour, cocoa, baking soda, and salt. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix sour cream, milk food color, and vanilla. Gradually beat in flour mixture on low speed just until blended. Spoon batter into paper-lined muffin cups, filled each cup 2/3 full. Bake in preheated 350' oven 20-25 minutes. Cool in pans 5 minutes. Remove from pans; cool completely. Spread with frosting. Makes 30 cupcakes.

Cream Cheese Frosting:
Beat 1 8 oz. package softened cream cheese, 4 Tbsp. softened butter, 2 Tbsp. sour cream, and 2 tsp. vanilla extract in large bowl until light and fluffy. Gradually beat in 1 box (16 oz) confectioner's sugar on medium speed until smooth.

Six-Layer Holiday Cookies

My son and I made these for his teachers in his preschool 2 weeks ago. They were easy and turned out cute!


Help your child put together a homemade treat for a family birthday, teacher gift, or holiday present for a friend. Just have him/her place the dry ingredients inside a clear container (a jar) and attach a handwritten label and recipe.

1) Fill it up:
Layer 1 cup quick-cooking roller oats, 2/3 cup brown sugar, a mix of 3/4 cup flour, 1/2 tsp. baking powder, and 1/4 tsp. salt, and 1/2 cup each chopped nuts/chocolate chips/dried cranberries.

2) Give these directions:
Empty contents; stir. Mix in 1/2 cup softened butter, 1 slightly beaten egg, 1 Tbs. milk, and 1 tsp. vanilla. Drop dough by teaspoons about 2 inches apart onto ungreased cookie sheets. Bake at 350' for 10-12 minutes. Makes 24 Cookies.

Thursday, December 16, 2010

PopCorn Balls

My son can't have gluten and dairy, I'm going to post some recipes that I try that he has enjoyed! This one was a hit - and they are delicious!


5 cups popped corn
1/2 cup Earth Balance (I used Best Life)
2/3 cup packed light brown sugar
1/3 cup light corn syrup
1/4 teas. salt
1/4 Teaspoon gluten-free vanilla
1/4 teas. baking soda

Preheat oven to 200' and place the popped corn in a glass baking dish 9*13 or larger. In a small heavy saucepan, combine the Earth Balance, sugar, syrup, and salt over medium heat. Bring to a boil, reduce heat to low, and simmer about 3 minutes, stirring occasionally. Remove the caramel from the heat and stir in vanilla and baking soda until the caramel is foamy. Pour the mixture evenly over the popcorn, tossing gently to coat. Bake 45 minutes, stirring every 15 minutes. This thoroughly coats all of the popcorn and sets the caramel. Remove the dish from the oven and transfer the popcorn to a sheet of waxed paper to cool. When the mixture is still warm, but cool enough to handle, firmly press the popcorn into 3 inch balls, wearing plastic gloves coated with cooking spray. Cool the balls on waxed paper and store tightly covered for up to 2 days.

Tuesday, December 7, 2010

Steak and Gravy

3 lb. cubed steak
Salt and pepper
1/4 c. water
1/2 c. flour
1 can cream of mushroom soup
4 oz. can sliced mushrooms, drained
Garlic salt

Mix flour, salt and pepper. Roll steak pieces in flour mixture. Place in crock pot. Mix soup, water and mushrooms. Pour over steak. Cover and cook on low 7 to 9 hours or high 3 to 4 hours. Good served over rice.