Chocolate-Covered Cherry Cookies

This recipe is thanks to my cookie class at Mrs. Dornberg's - pretty AND delicious!

Chocolate-Covered Cherry Cookies
YIELD: 3 dozen
Cookies:
¾ c. butter, softened
1 t. vanilla
1 egg yolk
1 ½ c. flour
¼ c. unsweetened cocoa
Filling:
1/2 c. butter, softened
1 T. brandy
1 c. powdered sugar
Topping:
36 maraschino cherries (drained on paper towels)
1/2 c. chocolate chips
1 t. oil

Heat oven to 375°. In large bowl, combine sugar, ¾ c. butter, vanilla, and egg yolk; beat until light and fluffy.

Add flour and cocoa; beat until well mixed. Roll into 1-inch balls and place 1 inch apart on ungreased cookie sheets. With finger, make indentation in center of each cookie.

Bake for 7-9 minutes or until set. Immediately remove from cookie sheets and place on wire racks to cool completely. (if center fills in while baking – push indentation in center of each cookie again while warm)

Meanwhile, in medium bowl, combine filling ingredients; beat until smooth (I go heavy on the brandy!).

Spoon about ½ t. of filling into center of each cookie. Press a cherry into filling.

In small saucepan or double boiler, combine chocolate chips and oil over very low heat until melted, stirring constantly. Drizzle melted chocolate over cherry on each cookie. Let stand until chocolate is set.

The BEST Fudge

I think this recipe is the best one out there. If you use marshmallow fluff from a jar for fudge, or just one kind of chocolate, or margarine, or worse yet - a mix!? Well...you're just wrong, ew! The secret to this fudge is to get your arm ready to STIR, and it will be well worth it!!!

Fudge
4 c. sugar
2 sticks butter
1 c. milk
1 t. vanilla
25 large marshmallows
1 bag semi-sweet chocolate chips
1 bag milk chocolate chips
2 oz. unsweetened chocolate
1 c. chopped almonds, pecans, or walnuts (optional)

In large pan - combine sugar, butter, milk, & vanilla over medium-high heat. Bring to a boil. Take off heat and add your 25 marshmallows, stirring rapidly until the marshmallows have melted in mixture. Then add all of the chocolate (off the heat) and stir until everything is melted and creamy. This takes a little muscle, but KEEP STIRRING (you don't want chunks). Add nuts (if desired). Pour into a greased 9x13" pan and let stand until set.

Peanut Blossom Cookies

Peanut Blossoms
1 bag Hershey's caramel kisses
1/2 c. butter-flavored shortening
3/4 c. creamy peanut butter
1/3 c. sugar
1/3 c. brown sugar
1 egg + 2 T. milk
1 t. vanilla
1 1/2 c. flour
1 t. baking soda
1/2 t. salt
sugar for rolling

Preheat oven to 375 degrees.

Beat shortening & peanut butter in large mixing bowl. Add sugars and mix until fluffy. Add egg, milk, & vanilla. In small separate bowl, stir together flour, baking soda, & salt. Gradually beat into peanut butter mixture. Roll dough into 1-inch balls, roll in sugar, and place on ungreased cookie sheets. Bake 8-10 minutes until light brown. Immediately press a caramel kiss in the center. Cool cookies on wire rack. Makes about 3 dozen.

English Toffee

English Toffee
1 c. sugar
2 sticks butter
1 T. vanilla
3 T. water
1 c. chocolate chips, or 5 Hershey bars
Crushed pecans or almonds (optional)

In medium saucepan - cook sugar, butter, vanilla, and water on medium-high heat. Bring to a boil and continue boiling (stirring constantly) for about 10 minutes until thick and caramel color, or until candy thermometer reaches about 300 degrees. Pour onto a small cookie sheet or pizza pan with a rim and spread evenly. Immediately top with chocolate chips or bars and let sit a few minutes. Take a butter knife and spread chocolate smooth over top. Top with crushed nuts, if desired. Let cool and break into pieces.

Pumpkin Ice Cream Pie with Caramel Sauce

This is one of my favorite pies for the holidays! Gingersnap crust, cinnamon vanilla ice cream, and creamy pumpkin with a warm caramel sauce drizzed on top. It's a crowd pleaser! This recipe makes 1 pie, so you can double it to make 2 pies or 1 - 9x13" pan. You can also make the caramel sauce ahead of time and store it in the refrigerator, just warm in the microwave when you are ready to serve the pie.

Pumpkin Ice Cream Pie with Caramel Sauce

Crust:
1 1/2 c. crushed gingersnaps
1/4 c. butter, melted

Filling:
1 pint vanilla ice cream
1/2 t. cinnamon
3/4 c. packed brown sugar
1/2 t. ginger
1/2 t. cinnamon
1/4 t. cloves
1 c. canned pumpkin
1 c. heavy whipping cream (whipped)

Caramel Sauce:
1/2 c. butter
1 1/4 c. brown sugar
2 T. light corn syrup
1/2 c. heavy whipping cream
1/2 c. chopped pecans

In small bowl, combine gingersnaps and melted butter; press into a pie plate and place in freezer.

Meanwhile, mix softened vanilla ice cream and 1/2 t. cinnamon. Spread into gingersnap crust and place in freezer.

In medium mixing bowl, combine 3/4 c. brown sugar, ginger, cinnamon, cloves and pumpkin. Fold in whipped cream and spoon over ice cream layer. Freeze 3 hours or until firm. Let stand at room temperature for 20 minutes before serving. Drizzle with warm caramel sauce:

In medium saucepan, melt 1 stick butter; stir in brown sugar and corn syrup. Bring to a boil about 1 minute. Stir in heavy cream and return to a boil until just thickened. Stir in pecans and drizzle over pie.

Grandma's Apple Bread

It's finally apple season! This is a delicious bread that was my mom's mom's recipe. The original recipe doesn't call for cinnamon in the bread, but I like to add it to both the bread and topping. SO good with your morning cup of coffee...even better warmed in the microwave for 15 seconds with a smear of butter :)

Apple Bread
1 stick butter, room temperature
1 c. sugar
2 eggs, room temperature
1 t. baking soda
2 T. sour milk (add 1/4 t. vinegar to 2 T milk)
1 t. vanilla
2 c. flour
1 t. cinnamon
1/2 t. salt
2 c. finely chopped apples
1/2 c. chopped walnuts (optional)

Topping:
2 T. butter, room temperature
2 T. flour
2 T. sugar
1/2 t. cinnamon

Cream together butter and sugar. Add eggs and stir. Dissolve 1 t. baking soda in sour milk, and add to butter mixture. Add vanilla. Mix in the flour, cinnamon and salt until just combined (don't overmix). Stir in apples and nuts. Pour into a greased and floured loaf pan. Mix topping ingredients with a fork and crumble on top of bread. Bake at 325 for 1 hour.

Stuffed Peppers

I put a little spin on stuffed peppers cause my husband doesn't really like rice. These are more like an Italian version of stuffed peppers, and they couldn't be more delicious and easy! I served this with fresh corn on the cob. This recipe serves 2...at least for us it did :). Enjoy!

Stuffed Peppers
2 red or green peppers, cut in half; ribs and seeds removed
1/2 lb. lean ground beef or turkey
1/2 small onion, minced
2 cloves garlic, minced
1/2 zucchini, chopped small (baby spinach would be delicious too)
1 (15oz) can petite diced tomatoes
1/4 c. orzo, cooked
1/2-1 c. mozzarella
Fresh Parmesan

Cook orzo and drain. Brown ground beef and drain off any excess liquid/fat. Stir in onion and zucchini and saute a few minutes until veggies start to get soft; season with salt and pepper as you go. Add in minced garlic and saute a few more minutes. Add in tomatoes and cooked orzo. Heat until bubbly. Take off heat and add a handful of parmesan cheese to the filling.

Place pepper halves in a small baking dish with a little water on the bottom of the pan. Fill peppers with your meat/orzo filling. Sprinkle mozzarella on top.

Cover with foil and bake at 350 for 30-40 minutes until peppers are soft. Stick the pan under your broiler for a few minutes at the end to brown the cheese, or just uncover towards the end of baking. You can't over-bake this, so just bake until the peppers are softened to your liking.

Tex-Mex Crockpot Chicken

This doesn't look very pretty, but it's tasty. Super easy to throw together and a great filling for quesadillas, tacos, enchiladas, or dipping your chips!

Tex-Mex Crockpot Chicken
1 pkg. boneless, skinless chicken (3-4)
1 pkg. taco seasoning
1 can black beans (drained & rinsed)
1-2 jars salsa
4 ears corn (cut off the cob, or 1 can corn)
1 8oz. pkg. cream cheese (or you could probably use sour cream at the end to make it creamy)

Place chicken in crockpot and add taco seasoning, black beans, salsa, and corn. Cook on low for 8 hours or high for 4-5 hours. Shred chicken with two forks and add the cream cheese. Let cook 20 more minutes and stir until creamy.

Minestrone

I'm SO ready for soup and Fall weather! This is a great "use-up" recipe for whatever veggies you have sitting in your fridge or on your counter, so make it your own!

Minestrone
1 onion, chopped
3 ribs celery, chopped
2-3 carrots, peeled & chopped
2 cloves garlic, minced
1 zucchini, chopped
1 yellow squash, chopped
1 handful grean beans, trimmed
2 T. tomato paste
1 large can diced tomatoes
4 c. chicken stock
1 can cannellini (or kidney) beans (drained & rinsed)
1 c. pasta, any variety
salt & pepper

Heat a large pot on high heat with a drizzle of olive oil and a pat of butter. Add onions, celery and carrot with a good sprinkle of salt & pepper, and cook a few minutes until they start to soften. Add garlic, zucchini, squash and green beans and saute a few minutes more. Stir in tomato paste and cook for about a minute. Add tomatoes and chicken stock. Bring to a boil and reduce heat to simmer until veggies are nice and soft - the longer the better! Add 1 can cannellini beans and pasta. Cook until pasta is tender. Serve with warm bread and a sprinkle of fresh Parmesan on top!

Nutella Ice Cream Sandwiches

This is one of my favorite summer treats...hands down! It's 4 ingredients, not too heavy, sweet, creamy, cool, and crunchy all at the same time. You'll love these, so make them!

Nutella Ice Cream Sandwiches
Pizzelle wafer cookies (usually in the bakery section, or by the ice cream cones)
Nutella hazelnut spread
Vanilla ice cream
Powdered sugar

Spread the nutella gently on 2 pizzelles. Gently place vanilla ice cream on top of one cookie and top with the other cookie. Sprinkle with powdered sugar.