Peppermint Patties (cannot remember where I found this, but it was originally adapted from Joy of Baking)
makes approximately 3 dozen.
- 4 cups powdered sugar
- 3 tablespoons unsalted butter, softened
- 1/4 teaspoon peppermint oil (food-grade oil is better but I used extract and got rave reviews)
- 3/4 tsp pure vanilla extract
- 4 tablespoons evaporated milk (if you combine everything and cannot get it to a creamy consistency, add more a teaspoon at a time to get desired consistancy. You should easily get it to look like creamed butter but it also should easily roll into soft balls)
- Almond Bark (vanilla is what I used, but if you want chocolate, that is good too)
- Crisco (about a tablespoon for each package of almond bark)
- Food Coloring (if you use vanilla you can color it, I use Americolor paste purchased from Amazon)
- In bowl of electric mixer fitted with paddle attachment, on slow speed, combine the butter, powdered sugar, peppermint oil, vanilla, and evaporated milk. Once ingredients are incorporated, turn mixer up to medium high, mixing for about 2 minutes, until creamy. Roll balls of filling in your hand and place on a nonstick cookie sheet. Using the palm of your hand, gently press down on each ball to create a patty. Refrigerate for 30 minutes until firm.
- In a double boiler, bring water to boil. Once boiling, turn the stove off (keeping pot on element) and add your chopped bark. Stir with silicone spatula until nice and smooth. Add a little Crisco to thin bark and make dipping easier. (Inserting my comment here...I use my microwave! There are directions on the almond bark, and if you use increments of 30 seconds and stir in between, you shouldn't have a problem. This will save you about 20 minutes, and I am all about easy and fast cooking! Moving on...) Remove from heat and divide and tint. Drop patties in colored bark, one at a time, coating both sides, and removing carefully. You can use two forks to do this, but I use my icecream scooper. It look like the below picture and works really well for me! Place on a foiled cookie sheet to set. Once all patties are dipped and coated, set tray aside in a cool, dry place to set. I often use my refrigerator to speed things up. I always read not to do that, but it works for me, and I never have had bad results...so it's up to you.
Stuffed Mushrooms (adapted from Pilsbury I think?)
- 3 slices bacon (I used the already cooked kind found by the lunch meat in my grocery store)
- 1/2 (8 ounce) package cream cheese, softened
2 tablespoons grated Parmesan cheese1/2 cup shredded Queso Quesadilla Cheese from Kroger (I think it's a Monterey Jack type cheese)
- 3 dashes Worcestershire sauce
- 2 dashes ground black pepper
- 1 pound mushrooms, stems removed
- Cheese to cover mushrooms before baking. Again, I used Queso Quesadilla cheese. (I was out of Parm, so I made due. I had a lot of requests for the recipe, so I think it was a good substitute!)
- Preheat an oven to 350 degrees F (175 degrees C).
- Stir in the cream cheese, Queso Quesadilla cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with more Queso Quesadilla cheese to your liking.
- Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.
- 1 can (8 oz) refrigerated crescent dinner rolls
- 2 tablespoons ranch dressing
- 4 slices bacon, either cooked yourself or the pre-cooked kind (I used pre-cooked for a time saver)
- ½ cup finely shredded Cheddar cheese
- ¼ cup chopped green onions (4 medium)
- Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal.
- Spread dressing over each rectangle to edges. Sprinkle each with bacon, cheese and onions.
- Starting with 1 short side, roll up each rectangle; press edge to seal. Place in Saran wrap and let chill in refrigerator.
- Preheat the oven to 350 F. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
- Bake 12 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.
Best Ever Cheese Ball (my recipe for once!)
- 2 (8 ounce) packages cream cheese, softened
- 1 (1 ounce) package ranch dressing mix
- 2 1/2 cups shredded Cheddar cheese
- 3-4 dashes Worscheshire
- 1/4 cup chopped green onion
- 1/4 cup chopped roasted red pepper
- In a medium size bowl, mix all ingredients together. Shape mixture into ball. Wrap in Saran Wrap. Refrigerate until ready to serve. Yum!
All-Occasion Punch (no idea where this is from!)
- 1 can (12 ounces) frozen lemonade concentrate
- 2 liters ginger ale, chilled
- 1 liter lemon-lime soda, chilled
- 1 jar Marshino cherries AND juice!
- 2-3 limes cut in slices for garnish in punch