Mary’s Mint Chocolate Chip Cookies

Yield: 3 dozen/36 Servings

Ingredients:

Photo by A. Jones

• 1 cup butter (or 2 full sticks), softened
• 1 1/4 cups sugar
• 2 eggs
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 1/2 cups flour
• 1 tsp. pure peppermint extract
• 1 1/2 tsp. green food coloring
• 1 1/2 cups semi-sweet chocolate chips

 

Directions: 

1. Preheat oven to 375 degrees.
2. Mix flour, baking soda and salt in a medium-size bowl. Set aside.
3. Beat butter and sugar in a large bowl with electric mixer on medium speed until light and fluffy.  Add eggs, food coloring and mint extract; mix well.
4. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips.
5. Drop by heaping tablespoons about 2 inches apart onto un-greased baking sheets.
6. Bake 10 to 12 minutes or until edges are lightly browned.
7. Cool on baking sheets 1 minute.  Remove to wire racks and cool completely.
8. Eat and Enjoy!

 

 

 

 

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Bacon Cheese Wreath

Recipe by Taste of Home contributor Lisa Carter of Warren, Ind. 

“My grandmother makes this smoky bacon and Parmesan spread for parties and holiday get-togethers. For a pretty yuletide presentation, decorate you cream cheese wreath with parsley and pimientos”. —Lisa Carter

Photo by Taste of Home©

Ingredients: 

 

• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup mayonnaise
• 1/3 cup grated Parmesan cheese
• 1/4 cup sliced green onions, optional
• 10 bacon strips, cooked and crumbled
• Parsley sprigs and diced pimientos, optional
• Assorted crackers

 

Directions: 

1. In a small bowl, beat the cream cheese, mayonnaise, Parmesan cheese and onions if desired. Stir in bacon. Cover and refrigerate for 1-2 hours.
2. Invert a small bowl in the center of a serving platter. Drop cream cheese mixture by rounded tablespoonfuls around edge of bowl. Remove bowl. Smooth cream cheese mixture, forming a wreath. Garnish with parsley and pimientos if desired.
3. Serve with crackers.

 

 

Nutrition Facts

2 tablespoons: 87 calories, 9g fat (3g saturated fat), 15mg cholesterol, 116mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 2g protein.

 

Originally published as Bacon Cheese Wreath in Country Woman Christmas 2002

 

Pumpkin Spice Dip

Recipe by Diabetic Living Magazine

Photo by Eating Well/Diabetic Living Magazine

 

Yield: 16 Servings

Ingredients:

• 3 ounces reduced-fat cream cheese (Neufchatel), softened 
• ¾ cup canned pumpkin (see Tip below)
• 1 (6 ounce) container vanilla fat-free yogurt
• 2 tablespoons packed brown sugar (see Tip)

• 1 teaspoon pumpkin pie spice
• 4 apples, sliced
• 48 honey-wheat braided pretzel twists

 

Directions:

1. In a medium bowl beat cream cheese with an electric mixer until light and fluffy. Beat in pumpkin, yogurt, brown sugar, and pumpkin pie spice. Serve dip with apple slices and honey-wheat braided pretzel twists.

 

 

*Tips:

If you have leftover pumpkin, transfer it to an airtight container or freezer bag. Refrigerate for up to 1 week or freeze up to 3 months.

It is not recommended using a sugar substitute for this recipe.

Homemade Cinnamon Rolls — Your Homebased Mom

This is my go to homemade cinnamon roll recipe and they are a favorite at our house. They are soft and tender thanks to a secret ingredient. I think Fall arrived and has already left here in Portland. The rain is here and it’s cold! It seems like I was just saying summer had just…

via Homemade Cinnamon Rolls — Your Homebased Mom

Color on Earth Day

                                 A good reminder to be a good steward to your environment!

Apricot Glazed Green Beans recipe

by  WOMAN’S DAY KITCHEN

Yield: 8 Servings

Photo by Romulo Yanes/Woman’s Day

Ingredients:

• kosher salt
• Pepper
• 2 lb. green beans
• 6 slice bacon
• 1/4 c. olive oil
• 4 clove garlic
• 1/4 c. apricot jam
• 3 tbsp. white wine vinegar

 

Directions:

1. Bring a large pot of water to a boil. Add 1 tablespoon salt, then the green beans, and cook until just tender, 3 to 4 minutes. Drain and run under cold water to cool.
2. Meanwhile, cook the bacon in a medium skillet over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel–lined plate. Let cool, then break into pieces.
3. Wipe out the skillet and heat the oil over medium heat. Add the garlic and cook, stirring occasionally, until the garlic begins to brown, about 2 minutes.
4. Stir in the jam, vinegar, and 1/4 teaspoon each salt and pepper. Add the green beans and toss to coat. Fold in the bacon.

 

 

Tips & Techniques

Make Ahead: Prepare the green beans without the bacon. Refrigerate for up to 1 day. To serve, cook the bacon as directed. Warm the beans in a large skillet over medium heat. Toss with the bacon before serving.

Candy Cane Punch

Recipe by Taste of Home©

 

Ingredients:

Photo by Taste of Home©

• 2 jars (12 ounces each) strawberry jelly
• 2 liters lemon-lime soda, divided
• 2 quarts peppermint stick ice cream
• Miniature candy canes, optional

 

Directions:

1. In a large saucepan, melt jelly with 2 cups soda. Chill the jelly mixture and remaining soda.
2. Just before serving, place 6 cups ice cream in a punch bowl. Gently stir in jelly mixture. Add remaining soda. Add remaining ice cream by scoopfuls.
3. Garnish with candy canes if desired.

 

 

Nutrition Facts:

1 cup: 270 calories, 8g fat (5g saturated fat), 29mg cholesterol, 73mg sodium, 48g carbohydrate (43g sugars, 0 fiber), 2g protein.

Originally published as Candy Cane Punch in Crafting Traditions November/December 1999

Nutty Chicken Pita Sandwiches Recipe

Ingredients:

Photo by Taste of Home©

• 1 package (8 ounces) cream cheese, softened
• 3 tablespoons whole milk
• 1 tablespoon lemon juice
• 2 cups cubed cooked chicken
• 1/2 cup chopped green pepper
• 2 tablespoons chopped green onions
• 1 teaspoon ground mustard
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup chopped walnuts
• 6 pita pocket halves

Directions:

1. In a large bowl, beat the cream cheese, milk and lemon juice until smooth. Stir in the chicken, green pepper, onions, mustard, thyme, salt and pepper; refrigerate.
2. Just before serving, stir in walnuts. Spoon about 1/2 cup filling into each pita half.

 

 

Originally published as Nutty Chicken Pita Sandwiches in Taste of Home April/May 1996

Spider Halloween Grilled Cheese Sandwich

Recipe by Rachel Cooks

Yield: 1 Sandwich

Photo by Rachel Gurk

Ingredients:

• 1-2 tablespoons spreadable or softened butter
• 2 slices whole grain bread
• sliced cheese
• 8 stick pretzels
• 2 dried cranberries or raisins

 

DIRECTIONS:

1. Preheat skillet or griddle to medium heat
2. Butter one side of each slice of bread. Place bread butter side down on pan and top with cheese. Top with other slice of bread so the butter is face up. (Y’all probably know how to make a grilled cheese…right?)
3. Cook until golden brown on the first side (2-3 minutes), flip and cook until golden brown on the other side, about another 2 minutes. Voila, grilled cheese!
4. Place on cutting board or place and use a large biscuit cutter to cut into a circle. Snack on the edges that you cut off! Stick pretzels in the edges to look like legs, and place dried cranberries on to look like eyes. Serve immediately!

 

All images and text ©Rachel Cooks.