Candy Cane Cookies Recipe

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Ingredients:

• 1 cup butter, cubed and softened
• 1 cup powdered sugar
• 1 egg, lightly beaten
• 2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 1/2 cups Gold Medal unbleached, all-purpose flour
• 3/4 teaspoon red food coloring
• 1/4 teaspoon peppermint extract
• 20 round peppermint candies or 5 candy canes, crushed1/4 cup sugar

DIRECTIONS

1. In a large bowl or the bowl of a stand mixer, cream together butter and powdered sugar until light and fluffy, about 3 minutes.
2. Add egg, almond and vanilla extracts and salt and stir thoroughly to combine. Add in flour in 3 intervals, stirring until just combined between each interval.
3. Divide dough in half and shape one half in a ball, wrap in plastic wrap and place in refrigerator. Keep the other half in the bowl and add red food coloring and peppermint extract and stir until color is evenly distributed throughout. Shape dough in a ball, wrap in plastic wrap and place in refrigerator for 30 minutes.
4. Preheat oven to 375 degrees F. Remove dough from refrigerator and unwrap, placing on a lightly floured surface. Scoop 1 teaspoon dough from each ball and roll each piece into a 4-inch log. Place logs next to each other and press together very lightly, then twist and pinch ends lightly to seal. Place log on parchment paper-lined baking sheet and curve one end to form a candy cane shape. Repeat with remaining dough.
5. Bake cookies 10 minutes or until set. Meanwhile, mix together crushed peppermint candies and sugar. Remove cookies from oven and immediately sprinkle with candy/sugar mixture, if desired. Allow to cool completely on cooling rack before serving.

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Fruit Tacos With Chocolate Torillas

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Ingredients:

• 1 cup whole wheat flour
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup cocoa powder
• 1/3 cup coconut oil
• 4 tablespoons agave nectar
• 1-1/2 cups warm water
• 1 small papaya
• 1 mango
• 1/2 cup blueberries
• 1 cup strawberries
• 2 kiwis
• Juice from one lime

Directions:

1. In a large bowl combine the all-purpose flour, whole wheat flour, baking powder, salt and cocoa powder. Whisk all the ingredients to combine.
2. Add coconut oil, agave nectar and warm water to the bowl of dry ingredients.

3. Mix the ingredients together with a wooden spoon until a large ball of dough forms.

4. Transfer the ball of dough to a floured work surface and knead the dough for five minutes, adding additional flour if the dough becomes too sticky to handle.
5. Cut the ball of dough in half and roll both pieces back into a ball. Continue to cut the balls of dough in half until you have 16 even pieces. Let the dough rest for 10 minutes.

6. Transfer one ball of dough to a floured work surface and roll the dough into a circle that is one- quarter inch thick and about five inches in diameter.
7. Heat a cast-iron skillet over medium heat. Do not add oil to the pan because the tortillas need to be cooked on a dry surface. Once the skillet is hot, add the rolled out dough and cook for 30 seconds.

8. Flip the tortilla and cook for an additional 30 seconds. Repeat until all of the dough has been used and you have 16 cooked tortillas. Transfer the tortillas to a plate lined with a damp paper towel.

9. Wash all the fruit for the fruit salad. Measure blueberries, chop strawberries, peel and dice kiwis, dice mango, remove the seeds from papaya and peel the skin. Dice the papaya into bite-sized pieces and place all of the fruit in a dish. Drizzle the fruit with the juice of the lime. 

10. To serve, place one chocolate tortilla on a serving plate.

11. Add a handful of blueberries, several pieces of diced kiwi, a few pieces of chopped mango, several pieces of diced papaya and a handful of strawberries to the center of one chocolate tortilla.

12. Top the fruit with additional toppings of your choice. Chocolate sauce, shredded coconut, fresh mint and honey all work wonderfully.


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Bacon & Egg Stuffed Avocados

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Ingredients

• 1 Avocado
• 2 eggs
• 2 strips cooked bacon, crumbled

Instructions:

1. Cut the avocado in half and remove the pit. Scoop out the avocado so the hole matches the size of your eggs. I didn’t do this the first time and the eggs were too big and oozed all over the pan.
2. Crack an egg into each half of the avocado, resting the edge of the avocado on the side of the cookie sheet. This helps keep it stable so the avocado doesn’t roll and spill the egg. Add the pieces of bacon to the top and place in the oven at 425 degrees for 15 minutes. You can adjust this based on how you like your eggs cooked. Then add salt and pepper to taste. I would not have imagined that warm avocado would be so yummy, but IT IS! I could eat this for any meal.

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Mini Corn Dog Muffins

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Ingredients:

• 1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)
• 1/2 cup sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all purpose flour
• 1/2 teaspoon salt
• 8-10 all-beef hot dogs, cut into 1″ bites

Directions:

1. Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.
2. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.
3. Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
4. Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

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Homemade Chicken Taquitos

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Ingredients:
It's hard to put amounts on ingredients that should be added "to taste" or "to consistency" that you like, but here's a rough guide.

• rotisserie chicken
• 2/3 - 1 cup of jarred or fresh salsa
• 1 cup shredded "Mexican blend" cheese
• 1/3 cup sweet white and yellow corn niblets
• 1/3 cup canned black beans, drained and rinsed well
• 1 tsp ground cumin
• salt and pepper
• large pinch of chopped fresh cilantro
• 1 pack of egg roll wrappers

*I'm thinking that a little chopped baby spinach would be good in here, too. So much nutrition... but that would totally depend on whom you are making them for.

Method:

1. Remove the chicken from the rotisserie chicken, and chop into small bite-sized pieces.
2. Mix the next seven ingredients into the chicken and mix well.
3. Add a few spoonfuls of the chicken mixture to an eggroll wrapper. Fold in the sides first, then roll. Wet the far end with water so it will stick to itself.
4. Spray a cookie sheet with butter flavored nonstick spray and arrange the taquitos. Spray the tops of them with the butter flavored spray and sprinkle with black pepper and extra cumin.
5. Bake at 375 degrees F for about 25 minutes or until golden brown. It would be nice to turn them onto their sides if you can remember. Serve with condiments of choice. I had light sour cream, salsa, and a spicy ranch for dipping.

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Sea Salt Caramel Rice Krispie Treats

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Ingredients

• 3 TBSP butter
• 1 10-oz package regular sized marshmallows or 4 cups mini marshmallows {I always toss in an extra 1/2 cup for good measure.}
• 6 cups Rice Krispie Cereal
• 1 package Kraft Caramel Bits
• 2 TBSP milk
• about 2 tsp coarse seal salt

Instructions

1. Caramel:
2. Melt caramels and butter in a medium saucepan over medium-low heat until melted and smooth. Add caramel ice cream topping and stir. Remove from heat and set aside.
3. Rice Krispie treats:
4. In a large pot, melt butter over medium-low heat. Add marshmallows and stir until almost melted.
5. Stir in vanilla, 1 tsp of sea salt, and about ⅔ of the caramel mixture. Stir until ingredients are completely combined.
6. Remove from heat. Stir in cereal, a cup at a time, until it’s evenly coated with the marshmallow mixture.
7. Press mixture into a 13×9-inch baking pan with nonstick cooking spray – press down with a spatula sprayed with cooking spray.
8. Spread the reserved caramel mixture over rice krispie treats. Sprinkle with the remaining 2 tsp of the sea salt.
9. Let treats cool, then cut into squares and enjoy!

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Megan’s Ham & Cheese Pretzel Bites

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Ingredients:

• 2 tablespoons packed brown sugar
• 1 cup warm milk (110-115 degrees F)
• 2 1/2 to 3 cups flour
• 1 package (1/4 oz) instant dry yeast
• 1/2 cup finely chopped ham
• 1/2 cup mozzarella cheese, shredded
• 6 cups water
• 4 teaspoons baking soda
• 4 tablespoons unsalted butter, melted
• 1-2 tablespoons coarse kosher salt

Instructions:

1. In a small bowl, stir together the brown sugar and warm milk until dissolved. In a large bowl, combine 2 ½ cups flour, the milk mixture and the yeast. Stir until a soft dough forms. Add the remaining flour as needed. Turn the dough out onto a lightly floured surface and gently knead a few times, forming a smooth ball.
2. Brush the inside of a large clean bowl with olive oil. Transfer the dough to the bowl and cover tightly with plastic wrap. Allow to rise in a warm, draft-free area for about 2 hours, until dough has doubled in size and bubbles appear on the surface.
3. Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces. Lightly dust hands and rolling pin with flour. Roll one of the four sections into a 12x4-inch rectangle. With the long side facing you, gently press ¼ of the ham and cheese into the bottom third of the dough, and roll as tightly as possible, starting with the end that has the filling. Cut into 12 1-inch pieces and transfer to a baking sheet lined with parchment paper. Repeat with remaining 3 portions of dough.
4. Let rest, uncovered, at room temperature for 30 minutes. Meanwhile, preheat oven to 400 degrees F.
5. Bring 6 cups of water to a boil. Add the baking soda and reduce heat to a gentle simmer. Boil pretzels in batches, cooking about 20 seconds each, turning once. They should be slightly puffed. Use a slotted spoon to transfer them back to the baking sheets. Bake until puffed and golden-brown, about 15 minutes. Brush warm pretzel bites with melted butter and sprinkle with salt. Serve warm.

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