Mint Chocolate Bark

So this is the first Bark I've ever made.  I'm always afraid of making barks because they just seem intimidating!  This was so easy to make that I will be making this every year for Xmas!  I used one size smaller then a 9x13 pan.  The white chocolate didnt' fill the entire bottom of the pan but just about. It was wicked easy to break up.  It doesn't make a ton so you might want to double the recipe and use a 9x13 pan.  I made it ahead of time and are just storing it in Tupperware in the fridge until Xmas. Score: 9.5



Grasshopper Mint Chocolate Bark

Yield: About 2 pounds of bark

Prep Time: 30 minutes
Total Time: 30 minutes

Ingredients:

16 ounces white chocolate, finely chopped
1 teaspoon mint extract (NOT peppermint), optional
Green food coloring
16 ounces semisweet chocolate, finely chopped
1 box (4.67-ounces) Andes Crème de Menthe Thins, unwrapped and coarsely chopped

Directions:

1. Line a baking sheet with parchment paper and set aside.
2. Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Add the mint extract, if using, and stir to combine. Add a few drops of green food coloring and stir until desired color is reached.
3. Spread the white chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick you’d like your bark, you may not need the entire surface of the pan). Refrigerate for 15 minutes, until just about set.
4. Meanwhile, melt the semisweet chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Pour over the white chocolate layer and spread evenly over top. Sprinkle with the chopped Andes mints and press down lightly to push the mints into the top chocolate layer. Refrigerate for at least 30 minutes, until completely set.
5. Cut the bark or break into uneven pieces. Store in an airtight container at room temperature or in the refrigerator. When stored in the refrigerator, it will keep for at least 2 weeks.

(Recipe inspired by Confections of a Foodie Bride)

Mint Chocolate Cookies

So yummy!!!  They came out just like the picture.  I used pre-chopped up Andes mints.  I found them at walmart.  Now when it says sift dry ingredients it doesn't mean also the SUGAR! Because you're supposed to cream it with the butter.. I tend to skip instructions as always. So what ended up happening is the dough didn't mix and form into a ball so I found out you can add milk to any dough to help it clump!  At the last minute i also added chunks of Andes Mints and pressed them into the top of the cookie before I baked them... Otherwise these will be a new cookie added to my Xmas cookie list.. Score: 9



Here's her yummy creation:

Mint Chocolate Cookies
2 3/4 cup flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter (at room temperature)
1 1/2 cup sugar
1 egg
1 tsp mint extract
15-20 drops green food coloring
1 bag of Andes mints (chopped)

Directions
Preheat oven 375 degrees. Sift the dry ingredients (flour, baking soda, baking powder and salt) together and set aside. Solicit your kids to unwrap the Andes mints. A. was more than happy to unwrap them (knowing full well, he would be sneaking some).
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and mint extract. Gradually blend in the dry ingredients. Add green food coloring and mix until even colored. Last, but not least, fold in the chopped Andes mints. Doesn't it look just like the ice cream?
Roll rounded teaspoonfuls of dough into balls (you may need to shape with your hands), flatten, and place onto ungreased cookie sheets. 
Bake for 8-10 minutes. Let stand on cookie sheet for 2 minutes before moving them to wire racks to cool. 

Soft and Chewy Almond Sugar Cookies

These cookies are delicious!!  These are a step up or change from the regular sugar cookies you're getting bored of.  They are very chewy even though I didn't use the cake flour. I wasn't really sure what it was and when i went into the store it said bread flour and didn't know that they were the same exact thing!  And I wasn't about to put the baby back into the car and go back to shop rite for a bag of bread flour.  So I just used plain flour 3 3/4 cups. Also if you don't have cornstarch just make sure you space the cookies further apart cuz they'll spread.. I also rolled them in sugar with green and red sugar you can buy anywhere and it make them look way more festival.. Will definitely be making more for xmas! Score: 9




Soft and Chewy Almond Sugar Cookies CCK Original
(Printable Recipe)
1 1/2 C white sugar
2/3 C unsalted butter (cold)
2/3 C shortening (room temp)
2 eggs
2 tsp almond extract
2 3/4 C cake flour
1 C all purpose flour
1 Tbsp cornstarch
2 tsp baking powder
1/2 tsp salt
sugar in the raw (I like raw sugar for this, but any coarse sugar or sprinkles would work)

Preheat oven to 350 degrees and prepare baking sheet.

Cream sugar, butter and shortening. Stir in eggs and almond extract. Combine flour, cornstarch, baking powder and salt and add to butter/egg mixture.

Use electric mixture to ensure dough is thoroughly combined.

Chill dough in fridge for 30 minutes.

Olive Garden Pasta Fagioli Soup

This recipe was really really easy and tasted great.  Just make sure you add all the liquids it tells you to ( I was too lazy to get more beef broth in the basement so it came out more like a chilli  ;)  The only thing I left out was the celery, white kidney beans, and Tabasco sauce.  For me only leaving out 3 ingredients is pretty dam good.  Oh and please godddd don't put in a jar of Prego pasta sauce that is absolutely disgusting! Who uses Prego??  I'd just use your homemade sauce or a can of Hunts Pasta sauce..  Also make sure once you've cooked the pasta make sure you keep it separate from the soup and store it separate also or else the pasta will absorb all of the liquids.  Otherwise i would just put the amout of pasta you want in ur bowl and pour the soup over it....   Score: 9



I love trying new soup recipes, but this is an old favorite. Tastes just like Olive Garden’s! This recipe does make a lot of soup (approximately 12 servings.) Make sure you use a large crock pot or feel free to cut the recipe in half! Also freezes well if you want to try that!

Ingredients

• 2 lbs. ground beef
• 1 onion, chopped
• 3 carrots, shredded
• 1 c. celery, chopped
• 2 (28 oz.) cans diced tomatoes, undrained
• 1 (16 oz.) can red kidney beans, drained
• 1 (16 oz.) can white kidney beans, drained
• 4 cups beef stock
• 3 tsp. oregano
• 2 tsp. pepper
• 5 tsp. parsley
• 1 tsp. tabasco sauce
• 1 (20 oz.) jar Prego traditional spaghetti sauce
• 8 oz. pasta (I like using ditali pasta)

Instructions

• Brown ground beef in large skillet. Drain fat. Add beef and all ingredients except the pasta into a large crock pot. Cook on low for 7-8 hours or high for 4-5 hours.
• Before serving, cook pasta according to package directions. Drain and add to soup.

Baked Garlic Brown Sugar Chicken

Sooo... I wasn't too amused by this recipe. I LOVE garlic so I had to try it.. The chicken was very juicy but there really wasn't any flavor.  It was super easy to make but because of the lack of flavor I won't be making it again.  My husband and I both ate it but looked at each other and said "mmmmm not much flavor".. The picture looks better then the taste.  So besides the point..... Score: 4.

About This Recipe

“A quick, easy chicken recipe for days when you don’t want to spend time in the kitchen. Even finicky people will eat it. Goes great with traditional potatoes or rice.”

Ingredients

• 4 boneless skinless chicken breasts
• 4 garlic cloves, minced
• 4 tablespoons brown sugar
• 3 teaspoons olive oil

Directions

1. Preheat oven to 500°F and lightly grease a casserole dish.
2. In small sauté pan, sauté garlic with the oil until tender.
3. Remove from heat and stir in brown sugar.
4. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
5. Add salt and pepper to taste.
6. Bake uncovered for 15-30 minutes.