Peppermint Bark Rice Krispie Treats

I got this recipe from Our Best Bites and it was yummy and I am not even a big fan of rice krispie treats.

Peppermint Bark Rice Krispie Treats
Recipe by Our Best Bites

Ingredients
1 10.5 ounce bag peppermint mini marshmallows*
4 tablespoons real butter, plus extra to butter pan
5-6 cups rice krispie style cereal (I like mine a little more marshmallowy)
3 tablespoons semi-sweet or dark chocolate chips
3 tablespoons white chocolate chips
1/2 teaspoon vegetable oil, divided
a few drops (about 1/8 teaspoon) peppermint extract
2-3 medium sized candycanes, crushed

*In place of the peppermint marshmallows, use regular marshmallows and add about 1/4 teaspoon peppermint extract to melted marshmallow mixture. Or more to taste, I’m guessing on the amount.

Instructions:
Line a 9×13 pan with foil and lightly butter bottom and about 1 inch up sides.

Melt butter in a very large bowl in the microwave. Add marshmallows and stir to coat. Heat in 30 second intervals, stirring in between, until melted and smooth. (You can do that whole process on the stovetop as well.) Add rice krispie cereal and stir to evenly combine. With buttered hands, press mixture into prepared pan.

Place white chocolate chips and 1/4 teaspoon oil in a small bowl. Heat in microwave in 30 second intervals, stirring in between, until melted and smooth. Repeat same process with semi-sweet or dark chocolate chips and add a few drops of peppermint extract. Drizzle both chocolates on top of rice krispie treats and sprinkle candy canes on top. Let sit until chocolate is set, place pan in fridge to speed process along. Cut into squares and eat up.

Stuffed Pepper Stoup

The flavor of stuffed peppers -- without the work!

Ingredients
2 tablespoons extra-virgin olive oil (EVOO)
1 1/2 pounds ground sirloin
Salt and black pepper
1/2 teaspoon allspice (eyeball it)
4 cloves garlic, chopped
1 large onion, cut into bite-sized pieces
3 green bell peppers, seeded and cut into bite-sized pieces
1 bay leaf
1 quart chicken stock
1 28-ounce can crushed tomatoes
1 cup orzo pasta
12-15 basil leaves, shredded or torn
Grated Parmigiano Reggiano, to pass at table

Heat a medium soup pot over medium-high heat with EVOO. When oil is hot, add beef and season with salt, black pepper and allspice. Brown the meat, about 5 minutes, then add garlic, onions, peppers and bay leaf, and cook 7-8 minutes, until veggies are tender.
Stir in stock and tomatoes and bring to a boil.
Add pasta and cook to al dente, 7-8 minutes.
Turn off heat and fold in the basil.
Serve in shallow bowls with grated cheese on top.

From the Rachael Ray Show

Sweet Potatoes

I got this recipe from an email list I belong to called "Daily Recipe". I get a recipe in my inbox daily. A lot of times I just delete them, but this one I made tonight and it was yummy. It isn't as sweet as your traditional sweet potato casserole that is made on Thanksgiving. They are twice baked, but instead of putting them back in their skins, I just mixed it all up in a casserole dish because who needs that kind of trouble and no one eats the skin anyway!

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RECIPE: DOUBLE BAKED SWEET POTATOES

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INGREDIENTS:
6 sweet potatoes (medium sized)
3 tablespoons vegetable oil
8 ounces softened cream cheese
1/3 cup brown sugar
4 tablespoons butter
1 tablespoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup chopped walnuts

DIRECTIONS:
Preheat oven to 400 degrees. Rub skins with oil
wrap each in aluminum foil. Bake in preheated oven
for 1 hour, or until soft when poked in the center.
In a large bowl combine cream cheese, brown sugar,
butter, vanilla, salt and pepper. Slice each baked
potato in half lengthwise and scoop flesh into the
creamy mixture. Caution they will be very hot so this
works best using a clean towel to hold the potato.
Mix well and fold in walnuts. Spoon mixture evenly
back into each potato skin and bake for about 10-15
minutes more at 350 degrees just to heat through.

Yield: 12 Servings

I also only put walnuts on half the casserole sprinkled on top, because their are a lot of haters. I ate the side with walnuts and it was yummy. :o)

Chocolate Zucchini Cake

Cream:
1/2 cup soft margarine
1/2 cup vegetable oil
1 3/4 cup sugar

Add:
2 eggs
1 tsp vanilla
1/2 cup sour milk (to sour milk, you add 1 tsp of white vinegar to every 8 ounces)

Add dry ingredients:
2 1/2 cup flour
4 Tablespoons cocoa
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon

Add:
2 cups grated zucchini

Bake in 9x12 greased and floured pan at 325 degrees for 40 to 50 minutes. Frost or sprinkle (unbaked) with 1/2 cup chocolate chips and nuts if desired.

Cabbage Salad

This recipe is always a big hit when I make it! I like to make it for potlucks or when there is company because the leftovers can get a little soggy and aren't as good.

Cabbage Salad
1 head cabbage (or buy bag of shredded cabbage)
2 to 3 green onions
3 to 4 chicken breasts, cooked and cut up
3 to 4 pkg Top Ramen noodles (chicken flavor)
1/2 cup almonds
2 Tbsp sesame seeds
1 cup oil
3 packets chicken flavoring (from Top Ramen)
3 Tbsp sugar
2 Tbsp soy sauce
1 Tbsp vinegar

Shred cabbage; put in large bowl and add green onions and chicken. Toast crushed Ramen noodles, almonds and sesame seeds on cookie sheet for about 10 minutes at 350 degrees. Watch very closely; can burn very easily. Add to cabbage mixture. Mix oil, flavor packets, sugar, soy sauce, and vinegar. Pour over salad just before serving. Toss and serve.

People are always asking for this recipe when I make it. I'm telling you, it is delicious! You can use it as a side dish, but I have been known to eat it as my main meal as well.

Yummy Chicken Salad

I got this recipe from a girl in my ward and have made it a couple times and it is always a hit.

Chicken Salad

2 cans boneless white chicken (break up the chicken with your fingers or fork)
1 cup chopped celery ( I use a food chopper so it is nice and chopped....;)
1 cup red seedless grapes (I cut them into halves)
I cup chopped cashews (again, I use a food chopper)
2 cups of mayo
salt and pepper and onion salt to taste

Mix all the above ingredients together in a large bowl and enjoy on bread or croissants.

Last time I made it I grated a carrot into it and it turned out great! I know what you are thinking....canned chicken doesn't sound that great, but it really is good, I promise!

Roasted Butternut Squash Bacon Pasta

I had three butternut squashed that needed used and didn't really know what to do with them. So I turned to google and this is what I found....Roasted Butternut Squash Bacon Pasta. It turned out really yummy and I made it twice because I only used one squash per time.

Hearty Bacon Potato Chowder

I have always thought potato soup was just okay, I would eat it, but it wasn't that exciting. I found this recipe a few years ago in a Church cookbook and it is my favorite potato soup recipe so far. It is thicker than soup, chowder, but so good and usually a big hit when I make it.

Hearty Bacon Potato Chowder
8 slices bacon, cut into 1 inch pieces
6 medium cubed 1/2 inch new red potatoes (I have actually never used this kind of potato, but would probably be good, I usually just peel regular russett potatoes)
2 medium chopped onions
8 oz ctn sour cream
1 1/4 c milk
1 (10 3/4 oz) can cream of chicken soup
1 (8 oz) can corn, drained
1/4 tsp pepper
1/4 tsp thyme leaves

In 3 quart saucepan, cook bacon over medium heat for 5 minutes, add potatoes and onions. Continue cooking, stirring occasionally, until potatoes are tender (15 to 20 minutes). Add remaining ingredients. Continue cooking, stirring occasionally, until heated through (10 to 12 minutes).

We had the missionaries over for dinner a week or so ago and it was uncharacteristically freezing here so I took advantage of the cold to make this. I doubled the recipe, and good thing too, there was hardly any leftovers. I served it with cornbread muffins.