Peppermint Rice Krispie Treats

Put an exciting festive twist on a favorite classic with these Peppermint Rice Krispie Treats. They are one of my favorite treats! I think they may even be the treat I give to neighbors this holiday season. Think peppermint bark combine with chewy Rice Krispie treats and what to you get, these! Just to forewarn you, you'll have a hard time eating just one =). PS did I mention these treats are quick and so easy!

Peppermint Rice Krispie Treats

Yields 20 squares

Ingredients:

1/4 cup salted butter

1 (10.5 oz) package miniature marshmallows

1/2 tsp peppermint extract

6 cups Rice Krispies cereal

1 3/4 cups white chocolate chips or milk chocolate chips

1/4 cup crushed peppermint candy canes

Directions:

Butter a 13" x9" baking dish, set aside. Melt butter over low heat in a large non-stick saucepan (I like to swirl the butter up along the edges of the pan to keep the marshmallows from sticking too much, just a tip =). Add marshmallows and stir constantly, until all of the marshmallows have melted. Remove from heat and stir in peppermint extract. Gently fold in Rice Krispies cereal until mixture is evenly coated. Pour mixture into buttered baking dish, and with a greased spatula evenly spread and gently press mixture into pan, set aside. Melt white chocolate or milk chocolate chips in a microwave safe bowl on 50% power in 30 second intervals until melted and smooth, stirring after each interval. Evenly spread melted chocolate over Peppermint Rice Krispie Treats. Sprinkle with crushed candy canes. Cover dish with plastic wrap and allow chocolate to harden in refrigerator about 30 minutes before cutting into squares.

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Caramel Cashew Cookies

I love all the exciting ice cream flavors out there, one of them being caramel cashew ice cream. That is why I created this recipe, in honor of the caramel cashew ice cream. These cookies are amazing! You get that delectable, unmistakable caramel flavor from the toffee bits and that divine slightly salty flavor from the cashews. These cookies even have a bit of hidden nutrition in from the oats (no one will notice they're there, they just make the cookie have a moist and slightly chewy texture). These cookies would be a hit at the next Thanksgiving or Christmas party, they will keep people coming back for more!

Caramel Cashew Cookies

Yields 4 dozen

Ingredients

1 cup butter, softened

2 cups light-brown sugar (packed)

2 large eggs

2 tsp vanilla extract

2 1/2 cups whole oats

2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 1/3 cups toffee bits

1 1/2 cups toasted, salted cashew halves, chopped into small pieces

Directions:

Preheat oven to 375 degrees. Butter a cookie sheet, set aside. In a food processor, grind oats until nearly flour, about 1 minutes. Pour ground oats into a mixing bowl, add all-purpose flour, baking powder, baking soda and salt. Whisk until well blended, set aside. In the bowl of an electric mixer, whip together butter and sugar until lighter and fluffy, about 3-4 minutes. Stir in eggs one at a time, add vanilla. Slowly stir in flour mixture until well combine. Mix in toffee bits and cashew pieces. Round dough into cookie balls (about the size of a heaping tablespoon). Place on greased cookie sheet and bake 9 - 11 minutes (9 for softer, 11 for crispier). Allow to cool several minutes on cookie sheet before transferring to a wire cooling rack.

That'll be mine.

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Fresh Homemade Salsa

Mmmm fresh salsa! I LOVE fresh salsa! I have been making it since I was probably 10 years old, so I have had some time to perfect this recipe. Just be sure if you don't like hot foods to use peppers accordingly or omit them. This is also wonderful served with homemade chips if you have the time to make them =). Enjoy this simple and delicious recipe!

Fresh Salsa

Yields 4 cups

Ingredients:

5 Roma tomatos

1 (14.5 oz) can petite diced tomatoes with green chilis, undrained

2 green onions

3 Tbsp yellow onion or red onion

2 serrano peppers, stems removed (use less or omit if you don't like spicy foods)

1/3 cup fresh cilantro (about a handful)

1 clove garlic

Juice of 1 lime

1/2 tsp chili powder

1/4 tsp ground cumin

Salt and pepper to taste

Directions:

Combine all ingredients in a food processor and chop until all ingredients are finely chopped. Alternately, if you don't have a food processor finely chop veggies then pour into a mixing bowl, add canned tomatos, lime juice, chili powder, cumin and season with salt and pepper to taste and stir. Serve with tortilla chips. Store in refrigerator up to 1 week.

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Twist Cookies

If you are like me, then sometimes it's hard for you to pick which flavor chocolate or vanilla. That is why I created these delicious cookies! I came up with the name thinking of twist ice cream cones. That's often what people get when they can't pick, chocolate or vanilla? These are one of my favorite cookies! They are like an upgrade of chocolate chip cookies! I love giving people options with food and with these you get both options chocolate and vanilla, together in one amazing, soft, flavorful cookie! If you haven't noticed I love combining art and food and that's what I have tried to create here, something unique and made to impress, both in flavor and looks! These are luxurious! Also, you can make these cookies with all vanilla on one side and all chocolate on the other rather than chocolate dough with white chips and vanilla dough with chocolate chips.

Twist Cookies

Yields 3 Dozen

Ingredients:

1 recipe white chocolate cookie dough, recipe follows

1 recipe chocolate cookie dough, recipe follows

Directions:

Preheat oven to 350 degrees. Butter a cookie sheet. Scoop 1 even tablespoon vanilla cookie dough and 1 even tablespoon chocolate cookie dough (using separate scoops or colors will blend), now take each one and carefully meld together while cupping your hands to round edges. Places cookie on cookie sheet and flatten slightly. Do this with remaining dough, baking 12 cookies at at a time. Bake 9 - 11 minutes in preheated oven. Allow to cool several minutes before moving to a wire cooling rack.

White Chocolate Cookie Dough

Ingredients:

7 Tbsp unsalted butter, softened

2/3 cup granulated sugar

1 egg

1 tsp vanilla extract

2 Tbsp milk

1/2 cup white vanilla chips

2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 (scant)tsp salt

3/4 cup semi-sweet chocolate chips

Directions:

In a mixing bowl whisk together flour, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer, whip together butter and sugar until light and fluffy. Stir in egg, then add vanilla and milk. Melt vanilla chips in the microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Add melted white chocolate to cookie dough mixture. Slowly stir in dry ingredients and mix until well incorporated. Mix in chocolate chips.

Chocolate Cookie Dough

Ingredients:

7 Tbsp unsalted butter, softened

2/3 cup granulated sugar

1 egg

1 tsp vanilla extract

3 Tbsp milk

1/2 cup semi-sweet chocolate chips

2 cups all-purpose flour

2 Tbsp cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/2 (scant)tsp salt

3/4 cup vanilla chips

Directions:

In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer, whip together butter and sugar until light and fluffy. Stir in egg, then add vanilla and milk. Melt semi-sweet chocolate chips in the microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Add melted chocolate to cookie dough mixture. Slowly stir in dry ingredients and mix until well incorporated. Mix in vanilla chips.

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Chicken Enchiladas with Green Sauce

Chicken Enchiladas Verdes... excite your taste-buds with an explosion of flavors! Need I say more? No, but I will =). These enchiladas are authentic and full of fresh flavor! Mexican food is one of my favorites! I love it because of all the wonderful fresh ingredients it uses and all the exciting flavors you can find in it. I lived in Arizona for a few years and good Mexican food is in abundance there. I created this recipe trying to mimic the Enchiladas with Green Sauce from one of my favorite restaurants. One thing I love about this recipe is how simple it is to make this fresh enchilada sauce. Toss out that canned stuff people and try this recipe, make this simple sauce from scratch!

Chicken Enchiladas Verdes

Yields 1 Dozen

Ingredients:

3 boneless, skinless chicken breast halves

1 (14.5 oz) can chicken broth

12 corn tortillas (I prefer Guerrero Brand)

1 recipe Green Enchilada Sauce, recipe follows

3 cups shredded Monterrey Jack cheese (about 12 oz.)

Sour cream, for serving

Directions:

Place chicken in a slow cooker, pour chicken broth over chicken. Cover with lid and cook on low 6 hours. Once chicken is fully cooked, shred and set aside. Preheat oven to 350 degrees. Preheat a non-stick griddle over medium heat. Cook corn tortillas on preheat griddle about 20 seconds per side or until slightly flimsy (I can't think of a better word =). Immediately stack tortillas on a plate after being warmed and cover with a pan lid (this seals in the moisture and helps them become flexible without cracking). To prepare enchiladas, place about 1/4 cup shredded chicken in the center of tortilla, cover with 1 tablespoon enchilada sauce followed by 2 tablespoons shredded Monterrey Jack cheese. Roll tortilla and place seamed side down in a 13" x 9" baking dish. Repeat this step with remaining tortillas, arranging enchiladas side by side in dish. Cover top of each rolled enchilada with 2 tablespoons enchilada sauce. Cover enchiladas with remaining cheese. Bake in preheated oven for 14 -16 minutes until cheese is bubbling and enchiladas are heated through. Serve with sour cream.

Green Enchilada Sauce

Ingredients:

1 cup chicken broth

5 medium tomatillos (husked and rinsed)

1 (7 oz.) can diced green chilis, undrained

3 Tbsp yellow onion

1 green onion

1 clove garlic

3 Tbsp cilantro

1/2 Poblano pepper

1/2 lime juiced

2 tsp sugar

1/2 tsp cumin

Salt and pepper to taste

Directions:

Combine all ingredients in a blender, blend for a minute or two until everything is very well blended. Pour sauce into a medium non-reactive saucepan and bring just to a boil over medium high heat. Reduce heat and simmer 20 minutes, until sauce thickens.

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Sugar Cookie Squares

Who doesn't love a fluffy thick frosted sugar cookie? These are all that goodness you find in that delicious sugar cookie without all the hard work! You don't have to bake or frost individual cookies. All you have to do is spread all the dough out in one pan, bake and frost. Simple as that. These are perfect for parties, not only for kids but for adults too. You are sure to get smiles from these delightful treats! As you eat one you may even feel like a kid again =). Have a great day! Enjoy!

Sugar Cookie Squares

Yields 24 squares

Ingredients:

1/2 cup butter, softened

1 cup granulated sugar

1 egg

1 egg white

1 1/2 Tbsp sour cream (I just do 1 heaping Tbsp)

1 tsp vanilla extract

2 1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1 recipe vanilla frosting, recipe follows

Directions:

Preheat oven to 375 degrees. Butter a 13" x 9" baking dish, set aside. In a mixing bowl combine flour, baking powder and salt, set aside. In the bowl of an electric mixer, whip together butter and sugar until pale and fluffy about 3-4 minutes. Stir in egg and egg white. Add sour cream and vanilla and mix until blended. Slowly add dry mixture and stir until well combine. With buttered hands, gently press (so gently almost patting) mixture into buttered baking dish. Bake 17 - 20 minutes until toothpick inserted into the center comes out clean and edges are lightly golden. Cool completely, then frost and cut into squares.

Vanilla Frosting

Ingredients:

1/4 cup unsalted butter, softened

2 cups powdered sugar

2-3 Tbsp half and half

1/2 tsp vanilla

Pinch of salt

Several drop food coloring (optional)

In a mixing bowl, with an electric mixer, whip together butter and powdered sugar and half and half until fluffy. Stir in vanilla and salt. Add in food optional food coloring and mix until well blended.

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