Thin Mints

Pin It Thin Mints remind me of selling cookies as  Girl Scout.  These taste quite similar and can be enjoyed year round.  I love making these at Christmas time because they are no bake so they can be made while I'm waiting for other cookies to get out of the oven.  Another pretty addition to holiday cookie trays.  I usually end up making at least a double batch of these also.

Thin Mints
1 bag mint chocolate chips (I used Nestle Toll House)
25 Ritz Crackers
crushed candy canes for garnish

1. Pour chocolate chips into a microwave safe bowl.
2. Microwave for about 2 minutes, stirring every 30 seconds, until melted and smooth.
3. Dip crackers in the chocolate and lay on wax paper.
4. Sprinkle candy canes on top to give it a estive touch.
5. Allow to cool completely before trying to remove from wax paper.

Rolo Pretzel Turtles

Pin It Another holiday staple for my family.  I love adding these to a cookie tray because you can sprinkle them around to fill in gaps.  I also like to have a smalll bowl of them out at my house during holiday gatherings because they are a great finger food that guests of all ages enjoy.  I usually make a triple batch because they are gobbled up so quickly around here.

Rolo Pretzel Turtles
1 bag Rolo candies, unwrapped
25-30 round pretzels (or any shape small pretzels)
25-30 pecan halves

1. Arrange 10-12 pretzels on a wax paper covered microwave safe plate.
2. Put one Rolo cany in the center of each pretzel.
3. Microwave pretzels and Rolos for 30 seconds, or until Rolos are just melted.
4. Quickly press a pecan on top of each Rolo, flattening it into the pretzel.
5. Repeat with remaining pretzels and Rolos.
5. Allow to cool completely before removing from wax paper.

Chocolate Gooey Butter Cookies

Pin It Just to show you how easy the previous recipe is to adapt to your liking.  Here is the chocolate version.  Other successful varieties include: spice cake with white chocolate chips, butter pecan cake with pecans, carrot cake with raisins and nuts.  As you can see the possibilities are endless.  Whatever flavor cake mix  you have on hand will do.

Chocolate Gooey Butter Cookies
1 box chocolate cake mix
1 pkg cream cheese, softened
1/2 stick butter, softened
1 egg
1 cup white chocolate chips
powdered sugar

1. preheat oven to 350
2. Cream butter, cream cheese and egg until smooth.
3. Mix in cake mix until well combined.
4.Stir in chocolate chips
5. Put 1/2 cup of powdered sugar in a small bowl.  Drop tablespoon sized globs of dough in powdered sugar and coat thoroughly.
6. Place dough on a parchment lined cookie sheet.
7. Bake 10-12 minutes or until golden on the bottom and can easily be remove from parchment paper.

Gooey Butter Chocolate Chip Cookies

Pin It While I have been MIA, I have not been idle.  I was also anxiously awaiting my early Christmas present from my hubby: a brand new high def camera so I can take decent pictures of my culinary creations.  Lots of posts in the days to follow. 
These are my go-to cookie recipe for the holidays (or really any time of the year).  I learned to make these while working at a catering company when I was 16.  They have been a staple in my kitchen ever since.  I love them because I generally have all of the ingredients handy.  The recipe is also quite versatile and can be changed to a new flavor instantly.



Gooey Butter Chocolate Chip Cookies

1 box yellow cake mix

1 pkg cream cheese, softened (can be reduced fat, but not fat free)

1/2 stick butter, softened

1 egg

1 cup mini chocolate chips

powdered sugar

1. preheat oven to 350 degrees

2. Cream butter, cream cheese and egg until smooth.

3. Mix in cake mix until well combined.

4. Stir in chocolate chips.

5. Pour about 1/2 cup of powdered sugar in a bowl.  Drop tablespoon sized globs (not perfect balls or sugar won't stick) into the powdered sugar and coat well.

6. Place dough on a parchment paper lined baking sheet.

7. Bake for 10-12 minutes or unil golden brown on bottom and when the cookies can be picked up off of the parchment paper without sticking.

Hashbrown Breakfast Casserole

Pin It Add some excitement to your breakfast with an egg and hashbrown casserole.  This recipe can serve a crowd and doesn't require constant babysitting if you were making all eggs to order. 

Hashbrown Breakfast Casserole
6 eggs (can use egg substitute)
1/2 c sour cream
dash of hot sauce
1/2 tsp seasoned salt
2 T butter
1 T green chiles
3 T white onion, finely chopped
2 cups shredded hashbrown potatoes
4 precooked breakfast sausage links, cup into pieces or 1/4 lb cooked sausage crumbles
2/3 c shredded cheddar cheese

1. Preheat oven to 350 degrees.
2. Generously butter an 8x8 baking dish or an 8-9 inch pie pan.
3. Put butter, onions, green chiles and  hashbrowns in a skillet.  Cook for 5-10 minutes or until starting to brown.
4. Meanwhile, mix eggs, hot sauce, sour cream and seasoned salt until well combined.
5. Press hashbrown mixture in the bottom and up the sides of baking dish.
6. Sprinkle sausage on top of hasbrowns.
7. Pour egg mixture over sausage.
8. Bake for 30-40 minutes until almost set in the middle and edges are golden.
9. Sprinkle cheese on top and bake for 5 minutes, or until melted.

Brown Sugar Baked Bacon

Pin It Two ingredients, 20 minutes, breakfast perfection.  Yes, please!

Brown Sugar Baked Bacon
1/2 lb bacon
3/4 cup brown sugar

1. preheat oven to 350.
2. Line a baking sheet with foil and place a wire rack on top of the foil.  Spray rack generously with cooking spray.
3. Put bacon and brown sugar in a gallon size zip top bag.  Shake to coat evenly.
4. Arrange bacon in a single layer on the wire rack.
5. Bake for 20-25 minutes or until crisp.
6. Allow to cool slightly before moving to a serving dish or the brown sugar will be too sticky.

Praline French Toast Bake

Pin It I recently hosted a girls' brunch at my house with my friends.  This week all of the recipes will be brunch inspired.  This recipe can feed a crowd and it is prepared the night before and baked in the morning so it would be perfect for Christmas morning.  Your house also smells like warm vanilla and cinnamon.

Praline French Toast Bake
1 loaf French bread
8 large eggs (can use egg substitute)
1 cup milk
2 cups vanilla almond milk or whipping cream
2 T sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tsp vanilla

Praline Topping
1 cup butter
1 cup brown sugar
1 cup chopped pecans or walnuts
2 T light corn syrup
3/4 tsp cinnamon
1/4 tsp nutmeg

1. Slice the bread into 1 inch slices and arrange slices in a generously buttered 9 x 13 baking dish.
2. Combine the rest of the ingredients, except praline topping,  and beat with a whisk until blended, but not frothy.
3. Pour mixture over the bread, making sure all pieces are covered well.
4. Cover and refrigerate overnight.
5. Make praline topping by heating all ingredients in a saucepan and heating over medium heat.  Heat until boiling and boil until the top becomes frothy (about 4-5 minutes).
6, Pour evenly over the top of the bread.
7. Bake uncovered at 350 for 40-50 minutes or until puffed and golden.