Peppermint White Chocolate Truffles

Peppermint White Chocolate Truffles

8 ounces white chocolate, chopped
2 tablespoons heavy cream
1 tablespoon corn syrup
1 teaspoon peppermint extract
1 tablespoon unsalted butter
20 peppermint candies, or 1/2 cup precrushed peppermints

Heat cream and corn syrup in a heat proof bowl over simmering water. Add chocolate, a little at a time, whisking to combine.

Remove from heat. Add the peppermint extract and the butter, stir slowly until combined. Let the ganache sit until it reaches room temperature, then cover with plastic wrap and refrigerate for two hours. (Don’t skip the step of bringing the ganache to room temperature, or the butter may separate out – I speak from experience. Twice.)

Put the candy canes in a plastic baggie and whack them with a kitchen mallet until they are crushed. Or go the super-easy route and use purchased crushed peppermints. Place in a small Pyrex dish or a ramekin. (I used peppermint red and white hershey's kisses and chopped them up, this way they are soft and don't get stuck in your teeth)

Line a baking sheet with parchment. Using a melon baller or spoon, scoop small balls of ganache and roll in your hands to slightly warm the truffle. Dip in the crushed candy mixture and place on the baking sheet. Refrigerate until firm, about two hours.

Store in a covered container in the refrigerator up to one week. Remove 30-60 minutes before serving.

You can also freeze truffles for up to one month.

Recipe by Kelly Atwood

White Chocolate Topped Gingerbread Cookies

3 cups flour
2 tsp. Ginger, Ground
1 tsp. Cinnamon, Ground
1 tsp. baking soda
1/4 tsp. Nutmeg, Ground (I used fresh)
1/4 tap salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/4 cup granulated sugar
1 tsp. Vanilla Extract
1 cup white chocolate chips

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press about 5-6 white chocolate chips into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.

Recipe by Kelly Atwood

Shortbread Cookies

1 cup sugar (granulated)
2 cups corn starch
4 cups all-purpose flour
1 pinch salt
1 lb. butter, cold or frozen
Plus sugar for sprinkling

1. Add sugar, corn starch, flour and salt to a large mixing bowl.
2. Grate butter in a cheese grater and add to dry mix a stick at a time.
3. Mix the butter into the dry ingredients
4. When the butter is fully integrated, the mix will be sand-like in texture. It will not form a ‘dough’. Pour the mixture into a 9x13 inch pan, spreading evenly. Use your hands to firmly press down on the dough, pushing the fine mixture into an even mass.
5. Bake for 40 minutes at 325F, then reduce heat to 300F and continue baking for 20 minutes, or until lightly golden brown around edges and across the center.
6. Remove from oven and sprinkle with sugar. Cool for 10 minutes before cutting with a sharp knife. Let cookies continue to cool before removing (if you can resist).

Recipe by Tiffany Hagler

Pecan Squares

Crust

1/2 cup sugar (granulated)
1 cups corn starch

2 cups all-purpose flour

1 pinch salt
2 sticks butter, cold or frozen

1. Add sugar, corn starch, flour and salt to a large mixing bowl.
2. Grate butter in a cheese grater and add to dry mix a stick at a time.
3. Mix the butter into the dry ingredients
4. When the butter is fully integrated, the mix will be sand-like in texture. It will not form a ‘dough’. Pour the mixture into a 9x13 inch pan, spreading evenly. Use your hands to firmly press down on the dough, pushing the fine mixture into an even mass.
5. Bake for 30 minutes at 325F
6. Remove and add topping, raise the temperature to 350, and bake for 25-30 minutes, until filling is set.

Topping:

2 sticks unsalted butter
1/2 cup good honey
1 1/2 cups light brown sugar, packed
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1/8 cup heavy cream
1 pound or 4 cups pecans, coarsely chopped

Preheat the oven to 350°F.

For the topping: Combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Cut into bars and serve.

Recipe by Tiffany Hagler

Peanut Butter Cup Cookies

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan. Recipe by Renee White
   

Peppermint Meringues

8 eggs
1/2 tsp. cider vinegar
1/2 tsp. salt
1 1/3 cups sugar
12 candy canes, crushed

Preheat oven to 225 degrees. Line cookie sheets with foil or parchment. In a large glass or metal bowl, whip egg whites, vinegar and salt to form soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold 1/3 of the crushed candy canes into the mixture, reserving the rest. Drop by heaping teaspoonfuls or pipe through a large tip onto prepared pan one inch apart. Sprinkle with remaining candy canes. Bake for 75-90 min, until dry. Cool on baking sheets.


Recipe by Christie Sims

Pumpkin Cheesecake

2 (8oz) packages cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1/2 cup canned pumpkin
1/2 tsp ground cinnamon
dash of ground cloves
dash of ground nutmeg
1 graham cracker pie crust (6oz) (or I made my own with butter, graham crackers, and some sugar)

Preheat oven to 325 degrees. Beat cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the batter, stir in pumpkin and spices.

Pour remaining plain batter into crust. Top with pumpkin batter.

Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Recipe by Evelyn Weed

Peanut Butter Pie with Ganache

For the crust

36 Oreo's (8 oz), broken into pieces, or 1 3/4 cups crushed Oreo's
6 Tablespoons unsalted butter
3 Tablespoons dark brown sugar
Pinch of salt

For the filling
6 ounces cream cheese (brought to room temperature)
3/4 cup confectioners sugar
1 teaspoon salt
1 1/4 cup creamy peanut butter
1 teaspoon vanilla extract
2 cups heavy cream

For the garnish
1 oz semi-sweet chocolate (preferably 55% cacao or greater)
2 Tbsp creamy peanut butter

For the ganache

1 cup plus one Tbsp. of heavy cream

8 oz. of bittersweet chocolate

4 Tbsp. of butter

The crust
Pre-heat oven to 350 degrees. In a food processor, pulse wafers until finely ground. In a bowl, combine wafer crumbs, butter, brown sugar, and salt. Press mixture firmly into the bottom and up the sides of a 9 inch pie plate. Refrigerate until firm (about 15 minutes). Bake until set (8–10 minutes). Let cool completely on a wire rack.Directions:

For the filling
With an electric mixer on medium speed beat the cream cheese, confectioner’s sugar, and salt until fluffy. Beat in peanut butter and vanilla.

In a chilled bowl, beat cream until soft peaks form. Whisk 1/3 of whipped cream into peanut butter mixture, then gently fold in remaining whipped cream. Spoon filling into cooled crust. Freeze uncovered for 4 hours or up to one day covered in plastic wrap.

Ganache Combine 8 oz of bittersweet chocolate and room temp butter in a heat safe bowl. In a saucepan heat cream until boil, quickly poor over butter/chocolate and let rest for about 3 mins. then mix with whisk until smooth. Let cool for half hour, then poor over the peanut butter pie that has been in the freezer.

Peanut Butter Chip Drizzle Melt 6oz. peanut butter chips over a double boiler until melted and drizzle over chilled ganache.

Recipe by Kelly Atwood

"To Die For" Chocolate Mousse Pie

1 baked pie crust (8 or 9 in)
1 cup Nestle semi-sweet chocolate chips
1 c. powdered sugar
1/2 c. expensive butter (1 cube)
1 t. vanilla
4 eggs

Melt chips and let cool. Melt over the stove or in the microwave. Set aside. Cream butter and sugar until very fluffy. Add vanilla and cooled melted chips. Beat. Add eggs (cold from the refrigerator), one at a time, beating for 2 minutes after each egg for greatest volume. Pour into cooled pie shell and smooth on top. Freeze. Place in refrigerator 1 hour before serving. Serve with whipped cream and chocolate shavings. Very rich and delicious!!

Recipe by Sara Gillespie

Savory Smoked Salmon Pies

1 pkg. crescent rolls
1 container herb cheese spread
1/2 cup smoked salmon, flaked with a fork
1 clove fresh garlic, crushed
1-2 Tbsp. dried dill (your choice)
2 green onion, finely chopped (green stalks only)
1/4-1/2 cup feta cheese
1 egg

Preheat oven to 350 degrees. Open crescent rolls and separate into 8 triangles. Mix all other ingredients together in a bowl. Holding crescent in your hand, spoon large dollop of salmon mixture into the center of the triangle. Cup dough and wrap the long end around folding the ends down to shape into a rose. Brush with egg wash and bake for 10-12 minutes.

Recipe by Rebecca Lorentzen-Webster

Peanut Butter Pie

Crust

1 1/4 cups crushed Oreos (white filling removed, about 20 cookies)
1/4 cup sugar
1/4 cup butter, melted

Combine cookie crumbs, sugar and butter. Form a crust by pressing cookie crumb mixture into a 9 inch pie plate. Bake for 10 minutes on 375 degrees. Cool

Filling

1 8oz. pkg. cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1 Tbsp. butter, softened
1 tsp. vanilla
1 cup heavy cream, whipped
Grated chocolate

In a mixing bowl beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. Fold in whipped cream. Gently spoon into baked cookie crust. Garnish with chocolate shavings. Refrigerate at least 3 hours before serving.

Recipe by Christie Sims

Artisan Bread

6.5 cups Flour
3 C. Warm water
1.5 TBSP yeast
1.5 TBSP Salt

Mix water, yeast, and salt.
Add the flour and mix JUST until their are no flour clumps.
Put a loose lid over your sticky mixture and let sit for 2 hours.
With floured hands and floured surface fold dough into three balls.
Let rise on a portable surface (i.e. cutting board) that has been covered with plenty of cornmeal for 1 hour.
Heat oven to 450 degrees with a pizza stone on middle rack and a roasting pan (for steaming) on lower rack.
Cut grooves on top of dough for the artisan look.
When oven is at full heat, open oven door, cover oven glass with a dish towel (water drops can damage it) pull out the steamer pan, slide loaf onto pizza stone, pour 1 C. water into steamer pan and quickly remove towel & close door.
Let bake for 25-30 minutes or until bread is a golden brown.

Recipe by Katie Richardson

Fruit Flowers

Cantaloupe
Kiwi
Purple Seedless Grapes

1. Use a 2" scalloped cookie cutter to make petal shapes out of melon.

2. Use a 1 ½" cutter to make petal shapes out of kiwifruit.

3. Stack the kiwi on top of the melon and put a sliced red grape in the center.

These vitamin C-packed flowers would be so cute at a shower, baby or wedding! A little labor intensive but so cute! Paired with little sandwiches, Petit Fours, tea, coffee and punch! You could decorate a baby shower with traditional baby clothes to fit gender or do it neutral. For a Spring wedding you could do spring flowers or you could do a Summer Sunset theme for a night wedding!

Recipe by Tiffany Tremaine

Gluten Free Banana Bread

4 very ripe bananas, roasted (recipe follows)
1 c. Sorghum flour
1/2 c. Tapioca flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon kosher salt
1 t. Cinnamon
1/4 c. unsalted butter, at room temperature, plus more for the pan
1/4 c. Coconut oil, softened but not melted (or use all butter)
2 large eggs
2/3 cup buttermilk
2 teaspoons vanilla extract

1. Position an oven rack in the center of the oven. Preheat the oven to 350°F. Butter a 9-by-5-inch loaf pan.

2. In a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking soda, cinnamon and salt and mix on low speed until blended. Add the butter and coconut oil and continue to mix on low speed until blended. Add the eggs, increase the speed to medium and blend until smooth. Reduce the speed to low, immediately add the buttermilk, and gradually bring the mixer up to high speed. Continue to mix until the batter is light and fluffy, stopping once or twice to scrape down the sides of the bowl.

3. Stir in the bananas and vanilla just until combined. Scrape the batter into the prepared pan and cover loosely with aluminum foil.

4. Bake the banana bread for 1 hour, 15 minutes, or until a knife or wooden skewer inserted in the center of the loaf comes out clean. Let the banana bread cool in the pan on a wire rack for 10 minutes. Run a knife around the sides of the pan and then carefully turn the loaf onto the wire rack. Let cool for at least 15 minutes before slicing.

5. Serve with softened Kerrygold butter mixed with pure maple syrup. Yum!

To roast bananas

1. Preheat the oven to 350°. Arrange the bananas in a row on the prepared baking sheet. Using a paring knife, make 6 small slits in the top side of each banana peel. Roast until the peels are black and bulging, with juices oozing from the vents you created prior to roasting, about 15 minutes for regular-size bananas. Remove from the oven and let the bananas cool completely on the pan.
(I never wait for them to cool! I'm in too much of a hurry:)

2. Hold one of the roasted bananas over a bowl and begin peeling the roasted banana. The flesh of the banana should fall out seamlessly. Holding the peel of the banana over the bowl, run your fingers or a spoon along the interior of the skins, to extract the caramelized juices. (i just use a spoon since they are usually hot when i extract the juices) Mash the bananas in the bowl with a fork or a potato masher until no large clumps are visible.

Recipe by Tiffany Hagler

Pesto Cream Cheese Spread

4 tbsp. prepared pesto
6 oz. soft cream cheese
baguette

Mix prepared pesto and cream cheese until smooth. Slice baguette into 3/4 inch slices and toast lightly under the broiler. Serve & enjoy!

Zucchini Bread

1 1/4 Cups Sugar
1 egg
1 egg white
1 1/2 Cups Flour
1 1/2 Tbs Vanilla
1/2 Cup Oil
1 Cup Zucchini, grated
1/8 tsp Salt
1/2 Baking soda
1/8 Baking powder
1 1/2 tsp Cinnamon
1 Cup Chocolate Chips

Preheat oven to 350 degrees. Combine all ingredients. Pour into greased loaf pan. Bake from one hour.

Deep Dish Quiche

prep oven at 400 degrees
bake 1 to 1 ½ hrs

pastry
1 ½ c. flour
1 t. salt
½ t. baking powder
½ c. cold, unsalted butter
¼ - ½ c. cold ice water

Mix dry ingredients together. Work in butter until pea-sized. Stirring gently, add water until dough comes together. Form into a ball. Let rest 30 minutes(or store in fridge until you are ready). Roll out on floured surface. Place in pie plate. Cut off excess dough and pinch edges.

Filling
4-5 large mushrooms, sliced
½ a pepper, sliced
½ an onion, thinly sliced
6 slices black forest ham or smoked turkey
pepper jack cheese, sliced

layer all of these in the bottom of your pie.

8 eggs
¾ c. half and half or cream
½ t. dill
½ t. parsley
½ t. garlic powder
½ t. onion powder
½ t. salt
dash of cayenne pepper
½ a bag of raw spinach
1 tomato, wedged
fresh parmesan for grating

Beat eggs til foamy. Add in cream. Add in herbs and spices
pour this over the veggies, meat and cheese. Pile spinach on top and wedge in tomatoes. Grate parmesan over top and sprinkle with sea salt and freshly cracked pepper.

Lightly cover with foil and bake for 45 minutes. Remove foil for last 15 minutes of baking. Bake until set. It will still be slightly jiggly when it's “set”. Remove from oven and let set. Serve warm, room temp or cold. It's good every way!

Raspberry Cream Cheese Paninis

Raspberry Cream Cheese Paninis

with Chocolate Ganache Dipping Sauce

Yield 4 pieces (4 half-sandwiches)

Sandwich
4 slices Panera Bread Country Miche
4 oz. cream cheese softened
4 tbsp raspberry jam
Butter for spreading on bread

Place a cast iron skillet or grill pan over medium heat.
Spread 2 oz. cream cheese on one slice of bread, and two tbsp. raspberry jam on another slice. Repeat with other two slices of bread. Sandwich together jam and cream cheese covered pieces and butter each side of the bread. Place sandwich in hot grill pan and cook for about 2 minutes on each side, or until cream cheese and jam are melty and bread is golden brown.

Chocolate ganache sauce:

1/2 cup heavy cream
1/2 cup chocolate chips
2 tbsp. butter

Place heavy cream and chocolate chips in a microwave proof bowl. Heat at 30 second increments, until cream is hot and chocolate can be whisked smooth. Whisk in butter until well incorporated. Serve immediately with Raspberry Cream Cheese Paninis.

Henna

We had ourselves a fun evening full of great Shower Food and Henna Tattoos for Corrie's Birthday! Everybody got one......hopefully with no regrets :) Thanks to Corrie for hosting even though her husband got in a wreck on the way home while getting the prize for the winning recipe from Anthropologie!

Sugar Cookie Cobbler

2-12oz. bags frozen mixed berries, thawed
1-21oz can apple pie filling
1/3 cup sugar
1 1/2 tsp. cinnamon
1-18oz roll prepared sugar cookie dough
Vanilla Ice Cream

Preheat oven to 350 degrees. In a large bowl mix berries, apple pie filling, sugar and cinnamon. Transfer mixture into an 8x8 baking dish. Crumble cookie dough over fruit covering thickly and completely. Bake uncovered until cookie crust is golden and crisp and juices bubble thickly, about 45 minutes. Serve warm with ice cream.

Rosemary Chicken Naan-wich

1 package Naan (available with the artisan breads)
2 chicken breasts pounded to 1/4 inch thick
olive oil
4 fresh rosemary sprigs approx. 4 inches long
3 tbsp light mayo
3 cloves garlic, minced
1 tsp. fresh squeezed lemon juice
salt & pepper
2-3 slices swiss cheese
lettuce

Cook salt & peppered chicken in olive oil in a saute pan for 2-3 minutes on each side with one sprig of rosemary on top. Cover with foil to prevent splatters and to seal in the rosemary flavor. To make the rosemary spread combine mayo, salt & pepper to taste, minced garlic, fresh lemon juice and 2-3 tsp minced rosemary. When chicken is finished cooking put the swiss cheese on top and broil until bubbly. Assemble sandwiches and enjoy. Add bacon or sliced veggies for variations.

Chocolate Peanut Butter Cupcakes

1 box Devil's Food Cake Mix
Buttermilk
Eggs
Oil
1 1/2 cups creamy Peanut Butter
2 sticks butter, room temp
2 cups powdered sugar
2 tsp. vanilla
1/2 cup heavy cream
3/4 cup semisweet choc chips
Mini Reese's Peanut Butter Cups

Cupcakes
Make cake mix according to package directions except substitute buttermilk for the water. Bake as directed.
Ganache
Heat heavy cream in a saucepan just until hot and starting to bubble, pour choc chips in and let sit for 15 minutes. Stir until smooth and then cool to room temp.
Frosting
Beat butter and peanut butter until smooth, add vanilla and powdered sugar. Beat until smooth and creamy.
Assembly
After cupcakes are cooled dip into the ganache letting the excess drip off. Cool in the fridge to set. Pipe on the frosting and top with mini Reese's Cups.

Raspberry-Cream Sandwich Cookies

1 3/4 Cups all-purpose flour

1 tsp baking soda
1/2 tsp salt

1 1/4 sticks unsalted butter softened

1 1/2 cups plus 2 tsp sugar

1 large egg

2 tsp pure vanilla extract

1 vanilla bean halved lengthwise, seeds scraped and reserved

1 cup fresh raspberries

7 1/2 ounces best quality white chocolate coarsely chopped

1/3 cup heavy cream

Directions

1. Preheat oven to 350. Whisk together flour, baking soda and salt. Set aside.

2. Mix butter and 1 1/2 cups sugar with mixer on med-high speed until pale and fluffy, 2 to 3 minutes. Add egg, extract and vanilla seeds; mix until smooth.

Reduce speed to low. Gradually mix in flour mixture.

3. Scoop batter using flat 1 inch ice cream scoop; space 2 inches apart on baking sheets lined with parchment paper.

4. Bake cookies 4 minutes. Remove from oven; gently tap baking sheets on counter to flatten cookies. Return to oven, switching positions of sheets; bake until cookies are just set, 4-6 minutes more. Let cool on parchment on wire racks.

5. Puree raspberries and remaining 2 tsp sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds. Set mixture aside.

6. Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow stream. Slowly whisk in reserved raspberry mixture. Refrigerate up to 45 minutes.

7. Spread 1 heaping tsp raspberry cream on the undersides of half the cookies. Sandwich with remaining cookies.

Christie's Hawaiian Quinoa Salad

1 1/2 cups pineapple juice
1/2 cup organic light brown sugar
1/3 cup soy sauce
1lb extra firm tofu, drained, pressed, medium chunks
1 cup quinoa
2 tbl canola oil
1 red bell pepper, medium dice
6 scallions, green and white parts separated
1 head broccoli, small florets
4 garlic cloves, minced
1 pineapple or 1 can chunk pineapple
zest of half lime
1/2 cup toasted cashews, chopped, optional

Combine pineapple juice, brown sugar and soy sauce in a small pot. Bring to a boil and cook for 3 minutes. Pour over tofu and marinate for 1 hour to overnight.

Bring 2 cups of water to a boil, add the quinoa, return back to a boil, cover and cook for 12 minutes. Turn off the heat and let sit for 15 minutes then fluff. Set aside.
Preheat the oil in a large saute pan. Add the red bell pepper and white parts of scallions. Over medium heat, saute for 7 minutes until vegetables start to soften. Add the broccoli and garlic and 1/2 cup of the tofu marinade. Cook 7 minutes more.
Roughly chop the pineapple and add to the vegetables along with the lime zest. Transfer the vegetable mix to a plate and add the tofu to the hot saute pan along with a bit of marinade. Saute over medium-high until crisp on all sides, adding a bit of marinade every time the pan gets dry.

Once the tofu is done, add the vegetables back in, the remaining marinade and quinoa. Toss to combine.
Garnish with cashews and green parts of the scallions.

Kelly's Homemade Salsa

1 24oz. can petite cut tomatoes or use fresh tomatoes when in season
1/2 bunch cilantro, chopped
2 packs of salsa mix, powdered (available in the produce section by cilantro in WinCo)
1 large onion
4 jalepenos
2 avacados
2 limes
1 can of corn, drained
1 can of black beans, drained

In a food processor combine jalepenos and onion. Pulse until you get the desired texture. Add to all other ingredients. Mix and enjoy

Aysha's Banana Apple Almond Fruit Leather

1/4 cup almond butter
12 ripe bananas
1/4 cup white grape juice concentrate
32 oz. plain, organic yogurt
24 oz. no sugar added organic applesauce
1 Tbsp. milled flax seed (opt.)
1 Tbsp. psyllium husk (opt.)
1 scoop plain no sugar added whey protein powder

Combine in a vita mix or food processor until smooth. Spread 1/4" thick onto fruit leather trays and place into a dehydrator for 6 hours at 145 degrees F.

Katie's Melon Salad

2 cups watermelon
2 cups honeydew melon
2 cups cantelope

dressing
1 tsp. honey
3 Tbsp. water
2 Tbsp. lime juice ( 1 lime)
1 tsp. lime zest
chopped mint

Corrie's Light Mocha Cake

1 pkg. devils food cake
2 lg eggs and 2 lg egg whites
1 1/3 cups water
1/2 cup light brown sugar
1/4 cup cocoa mix
1 cup strong coffee, cold
1/4 cup sugar

Preheat oven to 350 degrees.
Grease 9x13x2 inch pan and coat with flour.
Mix devils food cake mix with eggs and water - pour into pan
Mix coffee, cocoa mix and sugars - pour on top of first layer
Bake for 35 min
Cool and serve with non fat whipped topping
Makes 24 servings

122 cal 1.8 grams fat

Strawberry Cupcakes

Cupcakes:
2 3/4 Cups all -purpose flour
1/2 Cup cake flour (not self-rising)
1 Tbsp Baking powder
1 tsp Salt
2 Sticks unsalted butter, softened
2 1/4 Cups Sugar
3 Large eggs
1 Large egg white
1 Cup whole milk
1 1/2 tsp Vanilla extract
2 Cups strawberries, finely chopped, plus small strawberries for garnish

Preheat oven to 350. Line muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs one at a time, beating after each addition.
Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin tins, filling each 2/3 full.
Bake cupcakes until toothpick inserted into center comes out clean, about 20 minutes. Let cool in tins on wire racks.
* From Martha Stewart.com

Frosting
1/2 Cup Frozen strawberries
1 Cup (2 sticks) butter, firm, slightly cold
1 Pinch of Coarse Salt
3 1/2 Cups Powdered Sugar (sifted)
1/2 Tsp Vanilla Extract

Place strawberries in the bowl of a food processor, process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add powdered sugar, beat until well combined. Add vanilla and 3 tsp strawberry puree (save any remaining puree for another use); mix until just blended. Do not over mix, or frosting will incorporate too much air. Frosting consistency should be dense and creamy.
*Recipe from Oprah.com

Pistachio Pudding

1 box Pistachio Pudding
1 can crushed pineapple, undrained
1 tub whipped topping
1 cup marshmallows

Mix crushed pineapple with juice and pistachio pudding. Stir until pudding is dissolved. Fold in whipped topping and marsmallows. Enjoy!

Our theme for March was "Green"

Mint Chocolate Cupcakes

One box Devils food cake
Buttermilk
Eggs
Oil

Follow directions on the back of the box except replace buttermilk for the water. Fill cupcake liners 2/3 full and bake as directed.

Ganache:
3/4 cup heavy whipping cream
1 cup semi-sweet chocolate chips

Scald heavy cream in a saucepan. Remove from heat and pour in chocolate chips. Wait 10 minutes and then stir until smooth. Cool to room temperature and then dip cupcakes in the ganache and cool in the fridge.

Frosting:
2 sticks butter, room temperature
2 cups powdered sugar
1 tsp. clear vanilla extract
1/2 to 1 tsp peppermint flavoring (or to taste)
Green food coloring

Top with Chopped Andies Mints

Katie's Quack Her Mole Heed Hip (Mad Gab anyone?)

Kafirs Guacamole

3 medium avocados
1 garlic clove
1 small bunch of chopped cilantro
1 Roma tomato
1/2 lime juiced
Salt

Mix and enjoy!

mint cookies

2 cups butter

3/4 cup brown sugar

3/4 cup sugar

cream first three ing. together then add final ing.

1 egg

2 1/4 cup flour

1 tes salt

1 tes baking soda

1 cups choc chips

1 cup thin mints chopped

Bake 375 for 7min

Chocolate Mint Bars

1st Layer:

1 Cup Sugar

1/2 Cup Margarine

4 eggs

1 (16oz) can chocolate syrup

1 tsp. Vanilla

1 tsp. Salt

1/2 tsp. baking powder

1 Cup flour

Cream sugar and margarine. Add eggs and mix. Add remaining ingredients and mix well. Spread into a greased 9x13 pan. Bake at 350 for 40 minutes. Let cool before adding second layer.

2nd Layer:

2 Cups Powdered Sugar

1/2 Cup Margarine

2 tsp milk

6 drops green food coloring

1 tsp. Peppermint

3rd Layer:

1 Cup chocolate chips

6 Tbsp margarine

Melt and spread over 2nd layer. Let cool before cutting.

German Chocolate Brownies

1 package German Chocolate Cake
1/2 cup vegetable oil
3 eggs
1 Cup chocolate Chips
1 (14 oz bag) Carmels (unwrap prior to starting)
3/4 Cup Margarine
1/2 Cup Evaporated Milk
1/2 Cup diced pecans (optional)

Preheat oven to 350'. Grease and flour 13 x9 pan. Mix cake per directions (cake mix, veg oil and eggs- do not include the water). Pour half the batter into the pan. Bake for 15 minutes. While baking melt margarine and carmels and evaporated milk over low heat until blended. Pour carmel mixture over cake. Sprinkle chocolate chips over carmel mixture. Pout rest of cake mix over and spread around gently so it's covered. Place pecans on top (optional). Bake for 20 minutes.

Spinach Meat balls with alfrado sauce


1 pound ground beef or turkey
1 10oz spinach thawed, drained, and squeezed dry
1/2 c shredded parmesan
3lrg eggs
2tb italian herb seasoning
2ts garlic powder
1ts salt and pepper
1/2 c bread crumbs

preheat oven to 400 coat baking sheets with cooking spray. In large bowl mix all ingredients. Pinch off a teaspoon or so of meat mixture and make a small round ball. place on baking sheet. Place in oven for 20-25 minutes.

Alfrado sauce can use packet and make at home or buy the jar.

Pizza Bites

Ingredients

Whole Wheat Pizza Dough

Mozzarella cheese, shredded

Pepperoni slices

Parmesan Cheese

Dried basil, to taste

Dried oregano, to taste

Dried parsley, to taste

Garlic powder, to taste

Pizza sauce or marinara sauce.

Preheat the oven to 400 degrees. Coat a pie dish with olive oil.

Let the dough rest on the counter for 20 minutes. Grab a walnut size piece of the dough, flatten it with your hand then place the desired ingredients in the middle of the dough. Seal dough around the fillings (cheeses, pizza sauce, pepperoni) and place in the pie dish seam side down. Repeat, placing 12-15 balls into each pie dish.

Coat each ball with olive oil then sprinkle the basil, oregano, parsley, garlic powder and parmesan cheese, to taste.

Bake for 16-18 minutes or until the pizza bites are golden brown. Serve with warmed pizza or marinara sauce. Enjoy.

Twice Baked Potato Bites

Ingredients

• 4 large baking potatoes
• 8 slices bacon
• 1 cup sour cream
• 1/2 cup milk
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded Cheddar cheese, divided
• 8 green onions, sliced, divided

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. Next, cut the potato skins into bite size pieces, about 1 inch square. Set aside. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
5. Bake for another 15 minutes.