Friday, December 19, 2008

{chocolate cookies with peppermint buttercream frosting}

This is for Melissa's mom. :) I have always loved the recipe for Chocolate Peanut Butter Cookies on the back of the Reeses Peanut Butter chips bag. This year I decided to adapt it for the holidays.I omitted the peanut butter chips, frosted them with peppermint buttercream frosting, then sprinkled crushed candy canes on top. Yum!!


2 c. flour
¾ c. Hershey’s cocoa
1 tsp. baking soda
½ tsp. salt
1 ¼ c. (2 ½ sticks) butter, softened
2 c. sugar
2 eggs
2 tsp. vanilla extract

1. Heat oven to 350 degrees.
2. Stir together flour, cocoa, baking soda and salt. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture; beating well. Stir in peanut butter chips.
3. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 ½ dozen cookies.

PEPPERMINT BUTTERCREAM FROSTING (This my recipe for traditional buttercream frosting. Just substitute the vanilla extract for peppermint extract, and add one or two drops red food coloring if desired.)

{white hot chocolate}

I was watching a Food Network holiday special last night, and when Miss Paula Deen demonstrated her white hot chocolate recipe, I knew I needed to try it. This might be a great addition to Christmas Eve...

WHITE HOT CHOCOLATE (click for recipe)

Thursday, December 18, 2008

{chalupa grande}

I tried this recipe this week, after perusing some more of my cookbooks. This particular one is from a friend, and I'm so glad she shared it! It's wonderful--full of flavor, and so many options to serve.


2 c. (1 lb.) dry pinto beans
3 lb. boneless pork roast
7 c. water
1/2 c. onion, chopped
2 garlic cloves, pressed
2-3 tsp. cumin
1-2 T. chili powder
1/2 T. salt
1 tsp. oregano leaves
1 can (4 oz.) diced green chilies

Add to crockpot and cook on high 8 hours. After cooked, shred roast and mix. Serve with chips, grated cheese, green onions, lettuce, salsa, sour cream, guacamole, olives, or anything else you like. I loved it best over chips, but Rick preferred using warmed tortillas.
**I also tried this using canned pinto beans, and it turned out well. Just omit the dry beans and 7 c. water, and use as many drained cans of pinto beans as you would like.

Thursday, December 4, 2008

{walnut crescents}

Christmas wouldn't be the same without making these cookies. This is my grandmother's recipe, and after we moved away and didn't live near her anymore, she would send these to us along with all of her favorite cookie and candy recipes every Christmas. We looked forward to it all year!


2 c. unsifted flour
1 c. butter, softened
1/4 c. powdered sugar
2 T. cold water
2 tsp. vanilla
2/3 c. chopped walnuts

Beat butter and sugar together. Add flour and water alternately. When mixed, add vanilla and walnuts. Shape into crescent shapes and bake about 15 minutes at 350 degrees. Sift some powdered sugar on a cutting board. Place baked cookies on sugar directly out of the oven, and coat completely with sugar. Let cool.

{hot fudge sauce}

I grew up eating this hot fudge, and I love it! It's perfect over ice cream, or any other dessert that requires lots of yummy chocolate!


6 T. butter
2 c. powdered sugar
3 T. cocoa
1 c. evaporated milk

Over low heat melt butter thoroughly. Add sugar and cocoa. Mix well, then gradually add milk. Bring to a boil, and boil for 5 minutes, stirring constantly. Remove from stove, then serve warm or cold.