Mint Chip Cookies

I bought a bag of andes creme de menthe baking chips and decided to make a batch of cookies with them.  They were so good and delightfully minty.  Jer is sick of all the mint around the holidays, but I was reveling in it this year.

Mint Chip Cookies

2 stick butter - softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
2 1/4 cup flour
1 tsp baking soda
1 tsp salt
1 bag andes creme de menthe baking chips

In a large bowl, beat butter and sugars. Add eggs one at a time, then stir in vanilla. Sift together dry ingredients and beat into dough. Stir in mint chips. Drop by teaspoonful onto a baking sheet and bake at 375° for 10-12 minutes.

Seasoning Salt - allergy free

I recently looked at our seasoning salt ingredient list and saw a warning that it may contain wheat and milk.  Ugh.  So I scoured the internet for a good recipe for seasoned salt.  I decided to go with this one from Taste of Home.  I could not find marjoram at the store, so I searched online for the best substitution, which was basil, so I went with that instead.  This makes about 1 1/2 cups.  I am loving the taste, I think that I will always make my own from now on.

Seasoning Salt

2/3 cup salt
1/2 cup sugar
1 1/2 T paprika
1 T onion powder
1 T garlic powder
1 tsp ground turmeric
1/4 tsp thyme
1/4 tsp basil

Mix all ingredients together, store in airtight container.

Peppermint Bark Pretzels

I was enjoying the peppermint bark that I made and thought, what could make this better?  The answer is pretzels.  I made a modified version of the peppermint bark, and added pretzels.  Delish.

Peppermint Bark Pretzels

2 LB white chocolate
8 candy canes - crushed
1 bag mini pretzel twists

Melt white chocolate, stir in crushed candy canes.  Stir in mini pretzels until you have the right consistency of coating - however much you prefer.  Stir until well coated, then spread on wax paper and cool to set.  Then break apart into small chunks.

Chocolate Saltine Toffee

My friend Anne passed this recipe along.

Chocolate Saltine Toffee

30 to 40 saltine crackers
2 sticks butter
1 cup brown sugar
1/2 tsp vanilla
1 1/2-2 cups chocolate chips

Line a jelly roll pan with foil and spray it very well with cooking spray. Place saltines in a single layer on the bottom of the pan. In a saucepan, combine butter and sugar, then bring to a boil while stirring constantly.  Reduce the heat and simmer, uncovered, for 3-5 minutes, stirring frequently. Remove from the heat, wait 30 seconds, add vanilla and stir. Pour mixture over the saltines. Bake at 350 for 5-7 minutes, or until toffee becomes bubbly. Let it rest for 3-5 minutes.  Sprinkle on the chocolate chips and wait for 3-5 minutes, letting them soften and melt, then spread and smooth them into an even layer with a spatula.  Break into small pieces and store in an airtight container.

White Chocolate Drop Cookies

My sister Lindsey found this recipe.

White Chocolate Drop Cookies

2 T peanut butter
12 oz white chocolate chips
1 cup peanuts
1 cup m&ms
2 cup cereal - rice krispies
1 1/2 cup mini marshmallows

Melt together peanut butter and white chocolate chips. Stir in peanuts, m&ms, rice krispies, and marshmallows and stir well. Drop by heaping spoonful onto waxed paper. Refrigerate to set.

Peppermint Bark

I got this recipe from my coworker Tammy.  I love all of the treats she brings in at the holidays!

Peppermint Bark

2 LB white chocolate chips
12 candy canes - crushed
1/2 tsp peppermint extract

Melt the chocolate, stir in candy canes and extract. Pour over a wax paper lined cookie sheet. Cool then break into bite sized pieces.

Christmas Wreaths

Another of my sister Lindsey's recipes.

Corn Flake Wreaths

1/2 stick butter
30 marshmallows - large
2 drop food coloring - green
3 1/2 cup cereal - corn flakes
cinnamon dots

Melt butter and marshmallows, stir in food coloring. Mix in cereal and drop onto wax paper, form into wreath shapes (or bundles, the stuff is really sticky!). Top with cinnamon dot candy.