Recipes

Easy Peppermint Bark ~ Recipe!

I made this recipe last year for friends and it was a big hit!

12 Ounces of Semi Sweet Chocolate Chips
1 lb. of White Chocolate Chips
1 teaspoon of Peppermint Extract
2/3 Cup of Peppermint Candy Crushed

1. Unwrap your Peppermint Candy and place your Peppermint Candy in a zip lock bag. Close. Use a meat hammer or end of a regular case knife to crush all of the candy.

2. Preheat oven to 250 degrees. Line your 9"x13" baking pan with foil, leaving enough foil to hang over on all sides. Spray foil with Cooking Spray. Pour your bag of Semi Sweet Chocolate Chips evenly on the pan and place in oven for about 10 minutes or until they are almost melted. They will not melt down entirely. Using a rubber offset spatula, smooth all the chocolate around the pan evenly. Place in refrigerator for 30 minutes until set.

3. Melt the White Chocolate Chips in a double boiler or in a metal bowl over a simmering saucepan with water. Do not allow the water to touch the bottom of the metal bowl. Continue to stir as the chocolate melts. Once the chocolate is almost melted, add 1 teaspoon of Peppermint Extract and continue to stir until all the lumps are out. Do not burn. Once the chocolate is melted, allow to cool for a minute or two before pouring over your Semi Sweet Chocolate base. Pour White Chocolate over Dark Chocolate and quickly spread evenly over Dark Chocolate. Sprinkle with your crushed peppermints. Press peppermints into the white chocolate a bit with your hands. Place in refrigerator to chill.

4. Once set, lift up foil and remove foil from candy. Break into pieces. You are done:))

Peppermint Hot Cocoa

Peppermint Hot Cocoa! ~ Great Gift Idea!

My boys and I have been making our famous" Peppermint Hot Cocoa" for family Christmas gifts. It's simple,,,,yummy and I will be giving you a the Vintage Farm Style Label later this afternoon to use just like mine to print off on your printer!

1 18.5 oz Can of Nestle Rich Milk Chocolate
2 Cups Mini Marshmallows
1/2 Cup Crushed Candy Canes
1 Cup Mini Semi Sweet Chocolate Morsels

In large bowl combine all of the above ingredients. This is not a layering jar because "Layered" jars are too hard to get all of the ingredients in each scoop!

Simply pour in small jars, or large canning jars. Add the "Farmstyle" label and tie off with ribbon or bells.

I also used a brown paper bag that I cut into 5"x5" squares to go underneath the jar rim for a more farm look. 

Enjoy!

Blueberry Lemon Poppy Seed Drop Scones

Ok...this one is a good one! The funny thing is it's more like a "muffin top"....you know...the best part of the muffin!

Preheat Oven to 400 degrees

Line Baking Sheet With Parchment Paper

2 1/4 Cups Bisquick

1/2 Cup Sugar

3 T. Cold Butter Cubed

2/3 Cup Milk

1 T. Lemon Juice From Lemon

1/2 Cup Frozen Blueberries

1/2 t. Poppy Seeds

1 Lemon for Zesting

Coarse Baking Sugar

Glaze:

1 Cup Powdered Sugar

2 T. Lemon Juice From Lemon
1 T. Water

Mix 2 1/4 cups Bisquick with 1/2 cup sugar and mix well.

Cut in 3 T. of cold butter cubed either with a Pasty cutter or 2 knives criss crossing them back and forth over the mixture until crumbly.

Add 2/3 cup Milk along with 1 T. Lemon Juice. Mix well.

Add in 1/2 t. Poppy Seeds.

Add 1/2 cups of frozen Blueberries, being caring not to smash them while mixing around.

Take an ice cream scooper and with an even scoop of batter, just drop onto the pan. Make sure you leave 2" between each scone. If you don't have an ice cream scooper, just use a 1/4 measuring cup to drop the mixture onto the pan.

Sprinkle with Coarse Sugar.

Bake scones for 18-22 minutes depending on your oven. If the edges start to brown too much drop the temperature down to 375 until done.

Allow Scones to cool.

Glaze with 1 cup of Powdered Sugar and 1 T. Fresh Lemon Juice.

Using your zester, while icing is still wet, sprinkle over tops of

scones with Lemon Zest.

~***~

~ *** ~ 

Butterscotch Easter Nest Cookies

Ingredients:

(1) 12 oz. Bag Butterscotch Morsels

(1) 12 oz. Bag  La Choy Chow Mein Noodles

(1) 10 oz Bag Cadbury Mini Eggs

Empty bag of Butterscotch Morsels into a microwave safe bowl.  Microwave morsels in 30 sec. increments, stirring between each increment until Butterscotch is melted.

Add in bag of La Chow Chow Mein Noodles.

Stir until evenly coated.

Line pan with wax paper.

Take a large spoon or Ice cream scoop drop cookies onto lined pan.

Push in two Cadbury eggs.

Allow to dry 10-15 minutes before moving to plate.

Easter Hunt Pie

Ingredients

• 1 (6 oz.) prepared graham cracker pie crust.
• 
  
• 1 (8 oz.) package cream cheese, softened
• 
  
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 
  
• 3/4 cup cold water
• 
  
• 1 (4-serving size) package instant vanilla flavor pudding mix
• 
  
• 1 1/2 cups frozen whipped topping, thawed
• 
  
• Jelly beans, marshmallow candies or other small Easter candy
• 
  
• Toasted coconut for garnish

Instructions

• BEAT cream cheese in large bowl until fluffy; gradually beat in
• sweetened condensed milk until smooth. Add water and pudding
• mix; on low speed, beat until smooth. Gently fold in whipped
• topping.
• 
  
• SPOON filling into pie crust. Chill 3 hours. Garnish top of pie with
• jelly beans, marshmallow candies and toasted coconut as desired
• and serve.
• 
  
• * For young children, use holiday marshmallow candies or soft 
• candies.

 

Berry Medley Poppyseed Salad In A Jar

This is so simple!

1 Clean Wide Mouth Quart Jar
Poppyseed Dressing 
Strawberries
Blueberries
Mandarin Oranges Drained
Romaine Lettuce
Dried Cranberries
Glazed Pecans

Make sure all ingredients are clean and totally dry before
packing in the jar!

Add 2-3 T. of Poppyseed dressing to bottom on jar.
Add in the next layer of strawberries cut into quarters.
Add next layer of blueberries
Then drained and patted dry Mandarin Orange slices
Next, the Romaine Lettuce
Top off with dried Cranberries and add a few Glazed Pecans on the top of that!

Store in refrigerator for 2-3 days with lid.
Shake when ready to use to mix in the dressing.

~***~

Strawberry Shortcake In A Jar

4 Pint Jars Cleaned
Angel Food Cake Ring cut in cubes
Fresh Strawberries cut in quarters
Cool Whip
Smuckers Strawberry Topping (Icecream section)

Will make 4 pints size jars

Add 3-4 T. of Strawberry Topping to bottom of each jar
Add on a layer of cubed Angel Food Cake
On top of the Angel Food Cake add a layer of Cool Whip
Add some fresh Strawberries cut into quarters on top of the Cool Whip
Add 2 T. of Strawberry Topping
More Strawberries
More Angel Food cubes
& Finish up with Cool Whip,,,,and top with a Strawberry and spoonful of Strawberry topping!
So simple!
Not so fattening!
Place jar lid on top and store in refrigerator until serving!

~***~
Raspberry Orange Drop Scones

Preheat Oven to 400 degrees

Line Baking Sheet With Parchment Paper

2 1/4 Cups Bisquick

1/2 Cup Sugar

4 T. Cold Butter Cubed

2/3 Cup Milk

1 T. Orange Zest

2/3 Cup Fresh Raspberries

1 Orange for Zesting

Coarse Baking Sugar

Glaze:

1 Cup Powdered Sugar

2 T. Water

Mix 2 1/4 cups Bisquick with 1/2 cup sugar and mix well.

Cut in 4 T. of cold butter cubed either with a Pasty cutter or 2 knives criss crossing them back and forth over the mixture until crumbly or use a food processor on pulse.

Add 2/3 cup Milk along with 1 T. Orange Zest.  Mix well.

Add 2/3 cup of fresh Raspberries, a little at a time and mixing in with your HAND, being caring not to smash them while mixing the Raspberries in.

Take an ice cream scooper and with an even scoop of batter, just drop onto the pan. Make sure you leave 2" between each scone. If you don't have an ice cream scooper, just use a 1/4 measuring cup to drop the mixture onto the pan.

Sprinkle with Coarse Sugar.

Bake scones for 18-22 minutes depending on your oven. When the edges start to brown, drop the Temp. down to 375 degrees and watch carefully until done.

Allow Scones to cool.

Glaze with 1 cup of Powdered Sugar and 2 T. water.

Using your zester, while icing is still wet, sprinkle over tops of scones with Orange Zest.

~***~

Strawberries & Cream Scones

I am such a tea and scones girl!  I love a good cup of tea every morning and on the weekends I pamper myself with tea and scones.  

Because I lack time to bake, like most of us do...I have created a shortcake for delicious scones using the Bisquick!

Enjoy!

Preheat Oven To 375 Degrees

Line Cookie Sheet With Baking Parchment

3 Cups Bisquick

1/2 Cup Sugar

1 Cup Chopped Strawberries

1 Egg Lightly Beaten

1/2 Cup Half & Half

2 Tablespoons Vanilla

1 Tablespoon Grated Orange Zest

Mix Bisquick and Sugar well.  Add in 1 cup of chopped strawberries & 1 tablespoon orange zest to the mixtures and stir around covering all of the strawberries.

In separate bowl mix lightly beaten egg, 1/2 cup Half & Half, & 2 T. Vanilla

Pour egg mixture into Bisquick mixture stirring around by hand to mix.  Mixture should be crumbly.  Pour that mixture onto a lightly floured surface.  Knead briefly about a minute to bring dough together.  Form a ball.  Mixture will be sticky.  Add a little flour to top of the dough and your hands, then pat gently down forming a 7" disk.  Cut into 8 sections with a pizza cutter.   Place each section using spatula on baking sheet.  

Brush over tops with a little melted butter and sprinkle with course sugar.

Bake in oven for 18-20 minutes.

Glaze once cool.

Glaze:

1/2 Cup Powdered Sugar

1 teaspoon Vanilla

1 teaspoon Milk

Enjoy!