Andes Mint Chip Cookies (Simple & Gourmet!)

These decadent cookies are specialty 

bakery shop quality and so simple to make!

Ingredients:

2 cups butter (4 sticks) room temperature

1 cup sugar

2 cups packed brown sugar

4 eggs

2 teaspoons pure vanilla extract

1/8 teaspoon peppermint extract

4 to 8 drops green food coloring (optional)**

7 cups all purpose flour

2 teaspoons baking soda

2 cups semi sweet chocolate chips

2 cups chopped Andes mints

Method:

Add the butter and sugars to a very large bowl. Mix on medium speed until lifgt and fluffy, for 2 to 3 minutes. Add the eggs, extracts and food coloring. Mix on low speed until well combined.

Sift together the flour and baking soda. Add 1/3 of the sifted ingredients to the creamed mix and mix at low speed until blended in. Repeat until all of the flour is mixed in. 

Use a wooden spoon to stir in the chocolate chips and mint candy.

Refrigerate for 30 minutes or longer.

Preheat oven to 350* Line baking sheets with parchment paper and set aside. Use an ice cream/cookie scoop to scoop just a little less than 1/4 cup of dough onto the prepared cookie sheets. (6 portions, well spaced, per cookie sheet.)

Bake for 13 minutes, or until the outer edges of the cookies are slightly golden.

Allow the cookies to cool on the baking sheets for 10 minutes. Transfer to a rack to finish cooling completely.

 Store in an airtight container in the refigerator. Makes approximately 4 dozen large gourmet cookies.

**I used just 4 drops of green food coloring, which gave the cookies a very light green tint. If you prefer, you can use more coloring, or none at all.

Notes: 

Make ahead and store in the freezer for up to 4 months. 

Cut the recipe in half for fewer cookies.

For smaller cookies, use make balls from 2 tablespoons of dough and bake for 8 to 10 minutes.

I think these cookies have a flavor reminicent of mint chocolate chip ice cream ~ decadent, rich & delicious!

 

Sunflower Cheese & Crackers Board (Simple & Pretty!)

 

This cheerful cheese & cracker board

is simple and quick to assemble!

Ingredients:

20 thin cut cheddar cheese triangles

1 stalk celery

wheat thins or other small thin cracker

blackberries or black olives

Cutting board or serving tray

Method:

Cut a thin slice on one side of the length of the celery. Cut another thin slice on the other side of the celery that is shorter in length. Place on the board and position away from the center of the stalk.

Arrange the cheese slices in a circle sun pattern at the top of the stalk. 

Fill the center of the circle with blackberries.

Layer crackers at the bottom of the stalk.

Serves 4

Note: This pretty presentation is perfect to serve at Spring and Summertime gatherings.🌻

Simple Homemade Bubble Solution ~ For Kids Of All Ages!

Blowing bubbles on a Spring or Summer Day

is fun for all ages. This simple recipe, made 

from common household items, creates 

great bubbles for everyone to enjoy.

Ingredients:

3 cups water**

1/2 cup light corn syrup

1 cup baby shampoo or blue Dawn dish soap***

Method:

Add the water and corn syrup to a large (8 cup) measuring cup or bowl. Stir until well mixed together.

Gently stir in the shampoo or soap (trying not to make bubbles) until mixed in.

Dip, don't stir, wands into the bubble mixture. (The bigger the wand, the bigger the bubbles,) Blow.

**If you live somewhere with hard water, use distilled water instead of tap.

***Baby shampoo is the top choice and if you use dish soap blue Dawn works best.

Notes: Perfect for kid parties, outdoor gatherings and any sunny day!

Recipe may be doubled.

 

Almond Joy Cookies

These cookies have the flavor of an Almond Joy

 candy bar! I made both extra large (left) and 

regular sized (right) cookies.

Ingredients:

parchment paper

1 cup butter (at room temperature)

1 cup granulated sugar

1 cup brown sugar, packed

2 teaspoons pure vanilla extract

3 large eggs

2 1/2 cups all purpose flour

1 teaspoon baking soda

2 cups shredded coconut**

2 cups semi sweet chocolate chips

1 cup chopped almonds

Method:

Preheat oven to 350*. Line baking sheets with parchment paper and set aside. 

Add the butter and sugars to a large bowl. Mix on low speed for 2 to 3 minutes until they are well blended, light and fluffy. Add the eggs and vanilla and mix on low speed until all are mix in.

Sift together the flour and baking soda. Add to the creamed ingredients and mix on low until well combined.

Use a wooden spoon or silicone bowl scraper to gently fold in the coconut, chocolate and nuts.

For giant cookies, scoop six 1/4 cup potions of dough onto a prepared baking sheet and bake for 15 minutes.

For regular size cookies, scoop eight potions of 2 tablespoons of dough onto a prepared baking sheet and bake for 12 to 13 minutes.

The cookies should be a light golden brown and the centers should be set. Allow to cool on the baking sheets for 10 minutes before transferring to a rack to finish cooling completely. Store cooled cookies in airtight containers with waxed paper in between layers of cookies. Place containers in the refrigerator. May be served chilled or at room temperature. Makes approximately 25 giant cookies or 50 regular size cookies.

**I used unsweetened organific coconut, but non organic or sweetened coconut also will work.

Note: My husband was skeptical when I mentioned what I was baking and very pleasantly surprised when he tried a cookie. He said, "They do taste like an Almond Joy" and liked them both warm and chilled. A neighbor stopped by and also approved! 😀

 

Easter Cross Fresh Fruit Platter (For Easter & Church Gatherings)

Simple, Pretty Fresh & Tasty!

Ingredients:

2 fresh pineapples

3  pounds small to medium sized strawberries

1 1/2 cups (approximately) green seedless grapes

1 1/2 cups (approximately) red seedless grapes

Method:

Fill a sink or large bowl with water. Add the berries and grapes. Take the grapes off of the stems and place in a colander to drain. Lay out 2 sheets of paper towels. Cut the stems from the strawberries and place cut side down on the paper towels.

Cut the top and bottom ends off of the pineapples. I have a special tool that cores and slices the pineapple into rings. If you don't have a special tool, trim off the outer spines. Next cut the pineapple in half lengthwise. Cut into slices. (You can leave the core section in place or cut out.)

Arrange the pineapple slices in a cross design on a platter. Gently pat dry the grapes and strawberries with paper towels. Fill in the spaces on the bottom edges of the cross with strawberries. Place the green grapes along the top edges of the cross. Arrange the red grapes in the center of the cross.

Prepare the day before serving, cover with plastic wrap and refrigerate. Serves 10 to 15.

Notes: Young and old appreciate this attractive presentation of tasty fresh fruit!

 

Quick, Simple & Fluffy 7 Up Biscuits

 

These are so quick, easy & tasty!

Ingredients:

1/4 cup butter

2 cups Bisquick or other buttermilk all purpose baking mix

1/2 cup 7 Up or other lemon lime soda

1/2 cup sour cream

1/2 cup all purpose flour

Method:

Preheat oven to 425*. Place the butter in a 13 x 9 inch baking pan. Put the pan in the preheated oven. Remove once the butter is melted. Set aside on the stovetop.

Add the Bisquick, 7 Up and sour cream to a large bowl. Mix with a large fork until the ingredients are well mixed. The dough will be soft and sticky.

Sprinkle flour on a counter or silicon mat.  Use a bowl scraper to transfer the dough to the floured surface. Sprinkle additional flour on top of the dough. Knead and fold until the dough it is no longer sticky and can easily be patted to about 1/2 to 3/4 inch thickness. Cut with a 3 inch round cutter or drinking glass. Continue to pat and cut the dough until all of it is used. 

Place the cut dough rounds into the prepared pan. Bake for 12 to 15 minutes or until the tops are browned. Makes 7 large biscuits.

Notes: These biscuits have are fluffy with a tasty crunchy bottom.

The recipe may be doubled ~ use a baking sheet with sides, instead of a 13 x 9 inch pan  and increase the flour to 3/4 cup.

Norma's Peanut Butter Delight Bundt Cake With Chocolate Glaze (Family)

This impressive cake is so simple to make!

Ingredients:

bundt pan

butter or shortening for greasing

3 tablespoons flour

2 1/2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 cup sugar

1/2 cup brown sugar

3/4 cup butter flavored shortening

3/4 cup creamy peanut butter

3 large eggs

1 1/2 teaspoons pure vanilla extract

1 cup buttermilk or sour milk**

3/4 cup Hershey's chocolate syrup

Glaze:

1 cup powdered sugar

1/4 cup chocolate syrup

2 teaspoons pure vanilla extract

1/4 cup chopped peanuts

Method:

Preheat oven to 350*. Generously grease the bundt pan with butter or shortening (even a non-stick one). Add 3 tablespoons of flour to the pan. Turn to coat the inside of the pan with a light dusting of flour. Turn upside down and tap the sides to remove any excess flour and set aside.

Sift the flour, baking powder and baking soda into a bowl and set aside.

In a large bowl, beat together the sugar, brown sugar, butter flavored shortening and peanut butter until creamed and well blended. (Use a medium high speed, number "4" on some electric mixers.) Beat in eggs, one at a time. Add vanilla and mix in. Add 1/3 of the flour to the creamed mixture and mix in at low speed. Add one third of the milk and mix in on low speed. Continue to mix in alternate portions of the flour and milk just until all are mixed in.

Remove two cups of the batter into a separate bowl. Mix in, at low speed, the 3/4 cup of chocolate syrup into the 2 cups of bater. Spoon the peanut butter batter evenly into the prepared pan. Top with the chocolate batter. Gently rotate the pan with circular movements to settle the batter evenly in the grooves of the cake pan.

Place the bundt pan on a baking sheet and place on the middle rack of the preheated oven. Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a wooden pick inserted in the center comes out clean. (If needed, after 50 minutes, loosely cover with aluminum foil to prevent over browning or burning on top.) 

Remove from the oven and the baking sheet. Place the bundt pan on a cooling rack.

Allow to cool for 15 minutes. Use a butter knife to gently loosen the cake from the sides of the pan. Invert on to the cooling rack and allow to cool for another 30 minutes.

In a small bowl, stir together the powdered sugar, 1/4 cup chocolate syrup and 2 teaspoons vanilla. Move the cake to a serving platter. Spoon the glaze over the top of the cake. Sprinkle the chopped peanuts over the top. Let sit for 15 minutes or longer to allow the glaze to set.

Slice into 12 portions and serve. Store in an airtight container in the refrigerator.

**If you do not have butter milk on hand, you can use sour milk instead. To sour milk, place 1 tablespoon of vinegar or lemon juice into a measuring cup and add enough milk (whole or low-fat) to equal 1 cup of liquid. Also, if your container of milk exceeds the expiration date, there is no need to pour it out. Label "sour milk for baking", so no one drinks by mistake, and use to make snickerdoodle cookies tea breads and cakes that call for buttermilk.

Notes: My husband inherited his mother's recipe box. He pulled out this recipe, that he had fond memories of, and asked if I would make it. (He prefers the cake served chilled.) 

Those handwritten recipes handed down from grandmas, moms and aunties are quite special! This one was scribbled in 1974 ~ most likely dictated by a friend or relative. I did some research online and found some similar cakes, but none identical to this recipe. Here is Norma's handwritten recipe:

Fortunately, I am skilled 

at deciphering handwritten 

scribbles & recipes. 😀