grinch cookies

Mint Chocolate Chip Cookies Recipe

INGREDIENTS:
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks
DIRECTIONS:
1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

chocolates

Chocolate Chip-Cookie Dough Truffles

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Loved It?

Ingredients

• 1/3
  cup butter, softened
• 1/3
  cup packed brown sugar
• 1
  tablespoon vanilla
• 1
  cup all-purpose flour
• 1
  cup miniature semisweet chocolate pieces
• 4
  ounces dark chocolate or semisweet chocolate, chopped
• 4
  ounces chocolate-flavor candy coating, chopped
• 1
  tablespoon shortening

Directions

1. Line a 15x10x1-inch baking pan with waxed paper; set aside. In a medium bowl beat butter, brown sugar, and vanilla with an electric mixer on medium speed until combined. Beat in flour just until combined. Stir in chocolate pieces. Shape dough into 1-inch balls. Place on prepared baking pan. Cover; freeze about 30 minutes or until firm.

2. Meanwhile, in a small saucepan heat chopped chocolate, candy coating, and shortening over low heat, stirring until until melted and smooth. Remove from heat.

3. Line a tray or baking sheet with waxed paper. Using a fork, dip balls into chocolate mixture, allowing excess chocolate mixture to drip back into saucepan. Place dipped balls on prepared tray. Let stand or chill about 30 minutes or until set. Lightly drizzle with the remaining melted chocolate mixture.

something that sounds yummy to try

Chocolate Chip Pudding Cookies

by Christy Baker Ward on Monday, July 26, 2010 at 9:42am

2 1/4 Cups Flour
1 tsp. Baking Soda
1 Small box pudding (vanilla or your favorite)
2 sticks butter or margarine
1/4 Cup Sugar
3/4 Cup Brown Sugar
2 Eggs
1 tsp. Vanilla
6 oz. Chocolate Chips

Beat together sugars and butter. Add eggs and mix. Add vanilla and remaining ingredients, except chocolate chips. Mix well. Stir in chocolate chips.

Bake at 350 for 8-10 minutes.

Creamy Broccoli Cheese Soup

  It is getting cold, time to pull out the soup recipes!

Creamy Broccoli Cheese Soup

What You Need

1/4 cup chopped onions

1 Tbsp.  butter or margarine

1 Tbsp. flour

3-1/2 cups  fat-free milk

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

1 pkg.  (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

1 pkg. (10 oz.) frozen chopped broccoli, cooked, drained

1/4 tsp.  ground nutmeg

1/8 tsp. pepper

Make It

COOK and stir onions in butter in medium saucepan on medium-high heat 3 to 5 min. or until onions are crisp-tender. Whisk in flour until well blended. ADD milk; cook and stir on medium heat 2 min., stirring occasionally. Add Neufchatel; cook and stir 2 to 3 min. or until melted. STIR in remaining ingredients; cook 5 min. or until heated through, stirring occasionally.

Cheesy Chicken Simmer

What You Need

2 tsp. oil

4 small  boneless skinless chicken breast halves (1 lb.)

2 cups frozen broccoli florets, thawed

1 can  (10-3/4 oz.) condensed cream of chicken soup

1/4 lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes

2 cups  hot cooked long-grain white rice

Make It

HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook 7 min. or until done (165ºF), turning after 4 min. Remove from skillet; cover to keep warm. ADD broccoli, soup and VELVEETA; mix well. Simmer on medium heat 7 min. or until heated through and VELVEETA is melted; stirring frequently. SERVE chicken and broccoli mixture over rice.

Sweet Corn Muffins

These petite muffins are amazingly delicious, especially when slathered with whipped honey butter. Gently spiced with cinnamon and ginger, they perfectly compliment your ham, turkey or roast pork dinner--or you could try them with a cup of hot tea.

Ingredients

• 1 extra large egg, lightly beaten
• 1 cup whole milk
• 1 tablespoon orange zest, finely grated
• 3 tablespoons melted butter
• 1 1/4 cup flour
• 3/4 cup cornmeal
• 1/4 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger

Directions

1. Preheat oven to 400 degrees.
2. Grease 10 muffin molds of your muffin tin (or line with paper). In a large mixing bowl, mix together egg with milk and orange zest. Stir in melted butter.
3. Add flour, cornmeal, sugar, baking powder, salt, cinnamon and ginger. Whisk to combine. Fill each prepared cup about 1/2 full with batter.
4. Bake for 15 minutes, or until a toothpick, inserted in the middle of the muffin, comes out clean. Cool in the muffin tin for 5 minutes, then remove to a cooling rack. Alternately, the batter can be baked in an 8 x 8 pan, increasing the cooking time to 20 minutes.

I wonder if these are as good as pinapple upsidedown cake?

Pineapple Upside-Down Muffins

Glistening like sticky buns, these unusual muffins are packed with wholesome ingredients--vegetables, fruit and whole grains--so you can feel good about serving them to your family. If you prefer to make simple carrot muffins for lunchboxes or breakfasts-on-the-go, omit the topping; sprinkle 2 tablespoons chopped nuts over the muffins before baking, if desired.

Prep Time:	30 minutes
Ready in:	1 hour
Yield:	1 dozen muffins
Ease of Prep:	Easy

Recipe Ingredients
	2 tablespoons packed light brown sugar
	2 tablespoons chopped walnuts or pecans (optional)
	1 10-ounce can pineapple slices
	3/4 cup whole-wheat flour
	3/4 cup all-purpose flour
	2 teaspoons baking powder
	1/2 teaspoon baking soda
	1/4 teaspoon salt
	1 tablespoon ground cinnamon
	2 large eggs
	1/2 cup packed light brown sugar
	1/4 cup canola oil
	2 tablespoons pineapple juice or orange juice
	1 teaspoon vanilla extract
	1 8-ounce can crushed pineapple (not drained)
	1 cup grated carrot (1 large)
	1/2 cup old-fashioned oats
	3/4 cup raisins , preferably baking raisins (see Ingredient note)
	1/4 cup chopped walnuts or pecans (optional)

Recipe Directions

1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2. To prepare topping: Sprinkle 1/2 teaspoon brown sugar into each muffin cup. Sprinkle nuts, if using, over the sugar. Stack pineapple slices and cut into 6 wedges. Place 2 wedges in each muffin cup.
3. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
4. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice and vanilla. Stir in crushed pineapple. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in carrot, oats, raisins and nuts, if using. Scoop the batter into the prepared muffin cups (they'll be quite full).
5. Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes. Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let cool for at least 10 minutes. Serve upside-down, either warm or at room temperature.