Mint Chocolate Chip Cookies

I had these at a party last night and they were amazing!! Thanks Mitzi and Judy!

Ingredietns:
3/4 cup butter

1 1/2 cups packed brown sugar
2 tablespoons water
12 ounces semi-sweet chocolate chips (2 cups)
2 large eggs
2 1/2 cups AP flour
1/2 teaspoon salt
1 1/4 teaspoons baking soda
Andes mints candies, broken in half


Directions:
Heat oven to 350°F.
Over low heat, combine butter, sugar and water. Heat until melted and add chocolate chips until partly melted. Remove from heat and stir. Pour into large mixing bowl. Let stand 10 minutes to cool slightly.
Beat in eggs one at a time on high speed. Reduce mixer to low speed and add flour, salt and baking soda. Beat until well-blended.
Chill one hour.
Roll into balls, place two inches apart on parchment paper-lined baking sheets. Bake for 10 minutes.
Place an Andes Mint half on top after taking them out from the oven. Allow to melt slightly and spread with a spoon.



Naughty and Nice Buttered Rum

Ingredients: 1 serving Ingredients
1 tablespoon butter, softened
1 tablespoon brown sugar
Dash ground cinnamon
Dash ground nutmeg
2 ounces dark rum
Boiling water

Directions
Put the butter, sugar, and spices in the bottom of a mug. Muddle together with the back of a spoon. Add the rum and fill the mug with boiling water. Stir and serve, regardless if you've been naughty or nice!

Roasted Shrimp Salad

2 1/2 pounds (12 to 15 count) shrimp
1 tablespoon good olive oil
Kosher salt and freshly ground black pepper
1 cup good mayonnaise
1 tablespoon orange zest (2 oranges)
2 tablespoons freshly squeezed orange juice
1 tablespoon good white wine vinegar
1/4 cup minced fresh dill
2 tablespoons capers, drained
2 tablespoons small-diced red onion

Directions
Preheat the oven to 400 degrees F.

Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.

Ina Garten, Prep Time: 10 min Inactive Prep Time: 20 min Cook Time: 8 min, 6 servings Ingredients

Banana Bread

Ingredients:
1 package (18 1/4 ounces) plain yellow cake mix
1/2 cup packed light brown sugar
1 teaspoon cinnamon
2 ripe medium-size bananas, mashed (about 1 cup)
1/2 cup vegetable oil
3 large eggs
3/4 cup milk

Direntions:
1. Heat oven to 350 degrees. Lightly grease a 13-by-9-inch baking pan with shortening, and dust with flour. Shake out excess flour.

2. Place cake mix, brown sugar and cinnamon in a large mixing bowl. Add mashed bananas, 1 cup water, oil, and eggs. Blend with an electric mixer on low speed 1 minute. Stop mixer and scrape down side of bowl with rubber spatula. Beat 2 minutes at medium speed until well blended, scraping side again if needed. Pour into prepared pan, and place on center rack of oven.

3. Bake until top is lightly browned and a toothpick inserted in center comes out clean, about 40 minutes. Remove from oven, and cool on a wire rack. Enjoy!

Time: About 1 hour

Yield: 16 servings

Roberto’s Guacamole’

Here ya go Hackberry Hightiders !!

Ingredients:

6 ripe Haas avacados

3 limes, juiced

5 Roma tomatoes, chopped

1 medium red onion, chopped

1 serrano chili pepper

2 jalapeno peppers

½ habanero chili pepper

½ cup cilantro, chopped

2 tsps minced garlic

1-1/2 tsp kosher salt

1 tsp red pepper flakes

1 tsp fresh ground black pepper

2 tsps cumin

1 tsp Tobasco sauce

Mix all together, cover and store in refrigerator for at least 1 hour before serving.

Optional ingredient:

4 ears corn

2 tsp canola oil

kosher salt

fresh ground black pepper

Grill corn in or out of husks. If using husks, remove silks. Brush corn with canola oil, then salt and pepper each ear. Grill until golden/slightly charred. Cut corn from cob and add to above mixture.

The Best Potato Salad

Ranch dressing and pepperoncini peppers give this potato salad it's distinct flavor.

Prep Time: 20 Minutes

Cook Time: 20 Minutes Ready In: 3 Hours 40 Minutes

Servings: 12

Ingredients:
6 eggs
10 red potatoes
1 cup mayonnaise
1/2 cup ranch dressing
1/3 cup dill pickle relish
2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt 1/4 teaspoon ground black pepper
1/8 teaspoon paprika
1/8 teaspoon celery seed
1 onion, chopped
1/4 cup pepperoncini (optional)
1/4 cup sliced black olives (optional)
Directions:
1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.

2. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.

3. Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.

Printed from Allrecipes.com 9/3/2010 Submitted By: cheftini Photo By: amandak23k

The best margarita I've had in a while

Ingredients
2 ounces 100 percent agave silver/blanco tequila, divided
1 tablespoon kosher salt
4 limes, divided
1/2 small Hamlin or Valencia orange
2 tablespoons light agave nectar
3/4 cup ice cubes, about 3 to 4

Directions
Pour 1/2-ounce of the tequila into a small saucer. Spread the kosher salt in a separate small saucer. Dip the rim of a martini or other wide rimmed glass into the tequila. Lift out of the tequila and hold upside down for 10 seconds to allow for slight evaporation. Next, dip the glass into the salt to coat the rim. Set aside.

Halve 2 of the limes, cut a thin slice for garnish from 1, and set aside. Juice the halved limes into the bottom of a Boston-style cocktail shaker. Cut the remaining 2 limes and the orange into quarters and add them to the juice in the shaker. Add the agave nectar to and muddle for 2 minutes until the juices are release. Strain the juice mixture through a cocktail strainer into the top of the shaker and discard the solids.

Return the juice to the bottom of the shaker, add the remaining 1 1/2 ounces of tequila and any remaining on the saucer. Add the ice to the shaker, cover and shake for 30 seconds. Strain the mixture through a cocktail strainer into the prepared glass, garnish with reserved lime slice, and serve immediately.

Recipe courtesy Alton Brown, Good Eats, 2009

Double Oat Breakfast Cookies

Ingredients
1/2 cup butter, softened
1/2 cup smooth peanut butter
1-1/4 cups sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup water
1 egg
1 Tbsp. vanilla
1-1/2 cups all-purpose flour
1 cup rolled oats
1 cup golden raisins and/or milk chocolate pieces
3 cups round toasted oat cereal (such as Cherrios)

Directions
1. Preheat oven to 375 degrees F. In large mixing bowl beat butter and peanut butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl. Beat in water, egg, and vanilla until combined. Beat in flour until combined. Beat in as much of the rolled oats as you can with mixer. Stir in any remaining rolled oats. Stir in raisins and oat cereal.
2. Drop dough by scant 1/4 cupfuls about 3 inches apart onto an ungreased cookie sheet. Flatten slightly. Bake for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for 5 minutes. Transfer to a wire rack and let cool completely. Store cookies in tightly covered container for up to 5 days or freeze for up to 3 months. Makes 24 (2-cookie) servings.

Hoagie Dip- A GREAT recipe for tailgate!

Ingredients
1 medium onion
2 pickled pepperoncini peppers
1/2 head iceberg lettuce
1 large tomato, halved and seeded
1/4 pound deli-sliced genoa salami
1/4 pound deli-sliced ham
1/4 pound deli-sliced prosciutto
1/4 pound deli-sliced roast turkey
1/4 pound deli-sliced provolone cheese
1/2 cup mayonnaise
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
1/4 teaspoon red pepper flakes
1 10-to-12-inch round loaf Italian bread
8 hoagie rolls, cut into pieces, for dipping

Directions
Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese.

Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty. Refrigerate until ready to serve.

Carve out the center of the bread loaf to make a bowl (don't cut through the bottom) and cut the scraps into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up. Yummers!

Rob's Italian Burger

This burger is my favorite thus far! It was surprisingly simple and Rob pulled all the idea/ingredients from leftovers throughout the week. He used Italian bread instead of a regular burger bun and on both sides, he added a thin layer of mayo mixed with Italian seasoning. The tomato was marinated for a couple hours in Italian dressing and the third layer was a healthy spread of olive tapenade. The burger was topped with Asiago cheese and Arugula lettuce. YUM!!

Olive and Arugula Flatbread Pizza

Ingredients
1 sheet purchased flatbread about 12x14 inches
2 tsp. extra-virgin olive oil
2 to 3 Tbsp. extra-virgin olive oil
1 tsp. fresh lemon juice
1 tsp. red wine vinegar
2 cups baby arugula leaves
1/4 cup olive pesto or tapenade
6 pimiento-stuffed green olives, sliced
1 oz. Parmesan cheese, shaved*
Directions
1. Brush bread with the 2 teaspoons olive oil. In screw-top jar combine remaining olive oil, lemon juice, vinegar, 1/4 teaspoon salt and 1/8 teaspoon cracked black pepper; shake to combine. In bowl toss dressing with arugula.
2. Place flatbread on grill directly over medium coals. Cook just until golden brown, about 1 to 2 minutes, turning once.
3. Remove from grill. Spread flatbread evenly with olive pesto, leaving 2 inches of border uncoated. Top with dressed arugula, olives, and Parmesan shavings. Makes 4 servings.
*Use a vegetable peeler or large holed grater for the shavings.

Spaghetti with Italian Sausage and Spinach

Ingredients
1 19- to 20-oz. pkg. uncooked mild or hot Italian sausage links, cut into 1-inch pieces
2 medium yellow or green sweet pepper, cut in bite-sized strips
1 small sweet onion, cut in wedges
1 14- to 16-oz. pkg. dried multigrain, whole wheat, or regular spaghetti
1 tsp. crushed red pepper
1/4 tsp. salt
1/2 cup chicken broth
6 cups packaged fresh baby spinach
2 to 3 oz. Asiago cheese, shaved
Crushed red pepper, optional

Directions
1. In 12-inch skillet cook sausages, turning occasionally, for 15 minutes or until no longer pink.

2. Add sweet peppers and onion to sausage in skillet. Cook for 5 minutes, stirring occasionally, until vegetables are tender.

3. Meanwhile, cook spaghetti, with 1 tablespoon salt and 1 teaspoon crushed red pepper added to water, according to package directions. Reserve 1 cup pasta cooking water (*Using Pasta Water, see below). Drain pasta; return to pan.

4. Toss sausage mixture and salt with spaghetti in pan. Stir in chicken broth and enough reserved pasta water to thin, Add spinach; toss just until combined and spinach is slightly wilted. Sprinkle servings with Asiago cheese and additional crushed red pepper. Makes 8 servings.

*Using Pasta Water Use pasta cooking water to flavor and thin sauces. To reserve, just before draining pasta, ladle out the amount of pasta water needed into a glass measuring cup or bowl.

My hubby can build a better burger!

My mom gave Rob the Build a Better Burger cookbook last Christmas and he LOVES it. Every weekend, he picks a new recipe to try... and he hasn't found a bad one yet!! This monster of a burger includes a fried green tomato, spinach and bacon salad, goat cheese with walnuts and caramelized onions! It was AMAZING!

Chocolate Chip Cheeseball

This recipe is amazing! My friend Crystal brought it to Bunko Thursday and it was a BIG hit!!

1- 8oz cream cheese (room temperature)
1 stick real butter (no exceptions), softened
3/4 cup confectioners sugar
2 Tbsp. brown sugar
1/4 tsp vanilla extract
1 cup mini chocolate chips
1 Heath bar (or 6-7 mini ones)

Mix cream cheese and butter together with mixer until fluffy. Beat in sugars and vanilla. Mix in chocolate chips with a spoon. Refrigerate overnight (or as long as you can). Mold into a ball and cover with crushed up Heath bar pieces when ready to serve. Serve with chocolate graham cracker sticks.

The recipe says you only have to refrigerate it for 2 hours, but that's not true. It needs much longer than that to get hard enough to make into a ball. Also, if you use margarine or low-fat butter it won't work as well. ENJOY!!!

Caramel Corn

6 quarts popped corn (put in large pan – dishpan)
1 box light brown sugar
½ cup light Karo syrup
2 sticks butter
½ tsp salt
Boil for 5 minutes. Remove from heat.

Add:
½ tsp baking soda
1 tsp vanilla
Stir well.

Pour over popcorn and stir until coated.

Bake at 275 degrees for 1 hour. Stir every 15 minutes.

~Betty Colburn

Spaghetti Sauce

Ingredients:
2 pounds ground beef
3/4 pound bulk Italian sausage
4 medium onions, finely chopped
8 garlic cloves, minced
4 cans (14-1/2 ounces each) diced tomatoes, undrained
4 cans (6 ounces each) tomato paste
1/2 cup water
1/4 cup sugar
1/4 cup Worcestershire sauce
1 tablespoon canola oil
1/4 cup minced fresh parsley
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
4 bay leaves
1 teaspoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
Hot cooked spaghetti

Directions: In a Dutch oven, cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings. Cover and cook on low for 8 hours. Discard bay leaves. Serve with spaghetti. Yield: 12 servings (3 quarts).

CHICKEN RISOTTO

Ingredients:
2 lbs marinated and grilled chopped chicken
1 lb orzo pasta
2 cans chicken broth
2 cups slivered almonds, toasted
1 cup chopped celery
1 red bell pepper, chopped
1 green bell pepper, chopped
cherry tomatoes ( about 1 to 1 ½ containers), halved
feta cheese, crumbled (to taste)

Dressing:

½ cup chopped fresh basil (or 1 Tbsp dried)

1 Tbsp Dijon Mustard

½ cup red wine vinegar

1 cup olive oil

¼ cup sugar

½ tsp salt

½ tsp black pepper


Marinate chicken breasts (boneless, skinless) in a vinegar-based marinade of choice. Grill chicken and chop. Set aside.

Combine ingredients to make dressing. Set aside.

Cook orzo according to package directions using chicken broth (the package directions will likely require more water than the 2 cans of chicken broth, so ADD water to the chicken broth to obtain the amount of liquid required on the package directions – boil orzo in this liquid). Drain cooked orzo and cool.

In 3 separate containers: 1) Add toasted almonds, peppers, and celery to orzo and toss with 1/3 of the dressing. 2) Toss the tomatoes with 1/3 of the dressing. 3) Toss the chicken with 1/3 of the dressing. Add the tomato mixture and chicken mixture to the orzo. Add feta just before serving.

The recipe says it serves 4-6 but actually serves more (8-10?). You may have to experiment with serving size.

Recipe taken from Bay Tables cookbook and shared with me by my friend and neighbor, Jennifer Gardner.

I've also had a couple requests for the Breakfast Enchiladas I brought to Sunday school-- click here for the recipe. I got it out of this month's Southern Living.