Peppermint Truffles

Easy to make.  You can use milk or dark chocolate instead of white chocolate if you prefer.  

PEPPERMINT TRUFFLES

(makes 30)

Ingredients:

*1 (10 ounce) package of chocolate covered mint cookies (I use grasshopper cookies)

*4 ounces cream cheese, softened 

*1 (10 ounce) package of white melting chocolate (or white chocolate chips)

Directions:

~Place cookies in a food processor and pulse until cookies are the consistency of sand.

~Add cream cheese in, and pulse until mixture is well incorporated.

~Place a sheet of parchment paper on a cookie sheet.

~Shape into about 30 1-inch balls.

~Place dough balls on cookie sheet and cover with plastic wrap.

~Freeze for at least 2 hours. 

~Melt melting chocolate over a double boiler or as directed  (do not let the water come to a boil, just hot enough to melt the chocolate).

~Poke a toothpick in each truffle.

~Using the toothpick, dip each truffle into melted chocolate, letting excess chocolate drip off.

~Refrigerate truffles for 15 minutes before eating.

~Store covered in refrigerator.

French Fried Onions

 If you make these, you'll probably won't buy the store bought again.   So much flavor.   I use them over green bean casserole, over burgers, as a snack.  I think they might even be good over mac & cheese.

FRENCH FRIED ONIONS

Ingredients:

*3 large yellow onions, peeled and sliced thin

*2 cups milk

*2 cups flour

*1/2 teaspoons corn starch

*1/2 teaspoon garlic powder

*1/2 teaspoon onion powder

*1/2 teaspoon Italian seasoning

*1 teaspoon salt

*1 teaspoon ground black pepper

*Vegetable oil (amount depends on size of pot or deep fryer you are using).

Directions:

~Soak onions in milk for 5-10 minutes.

~In a large bowl, mix flour, garlic powder, onion powder, corn starch, Italian seasoning, salt & pepper together.

~Pour vegetable in a heavy bottom pot, or large cast iron frying pan, or deep fryer (enough oil to cover a handful of onions with oil).

~Heat to 375 degrees.

~Remove a handful of onions from milk and shake off any excess milk.

~Dip into flour mixture coating all sides.

~Shake off any excess flour.

~Carefully place into hot oil.

~Cook for 2-3 minutes or until golden brown.

~Remove from oil and place on a paper towel line plate.

~Sprinkle with a little salt.

~Repeat until done.

~Store in an airtight container.

Gingerbread Latte Syrup

 If you like Starbucks gingerbread latte, you are going to love this.   Easy to make.  I put 1 serving size in a snack size bag and then put the little bags into a large freezer bag and freeze them until ready for use.  

GINGERBREAD LATTE SYRUP

Ingredients:

*2 cups light brown sugar

*2 cups water

*2 tablespoons molasses 

*1-inch fresh ginger root, peeled and chopped

*1 teaspoon whole allspice

*1/2 teaspoon black peppercorns

*1/2 teaspoon freshly ground nutmeg 

*6 cloves

*2 cinnamon sticks

Directions:

~Place all the ingredients into a medium size saucepan.

~Stir until sugar is dissolved.

~Bring to a boil over medium heat.

~Reduce heat, and simmer for 25-30 minutes.

~Remove from heat and allow too cool to room temperature.

~Store in an airtight container in the refrigerator or freeze.

Making the Latte:

~Pour 3 tablespoons gingerbread latte, 2 tablespoons expresso (or 1/2 cup very strong coffee), and 1/4 teaspoon vanilla extract into a large mug.

~Stir until combined.

~Heat 1/3 cup whole milk (1/2 cup if using strong coffee) into microwave until very hot, but not boiling.

~Using a blender, blend milk until frothy.

~Pour into coffee mixture. 

~Top with whip cream if desired.  

Salisbury Steak

 Nice hearty comfort meal.   I add mushrooms to mine, but it will taste just as good without them.    Mashed potatoes go great with this meal.

SALISBURY STEAK

(serves 4)

Ingredients:

*1 medium yellow onion, chopped

*1 tablespoon vegetable oil

*2 garlic gloves, minced

*1 pound ground beef

*1 large egg, beaten

*1/8 cup bread crumbs

*1 teaspoon mustard 

*1 teaspoon Worcestershire sauce

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

Gravy Ingredients:

*1/2 yellow onion, chopped

*1 (8 ounce) package fresh mushrooms, sliced (remove the stem)

*1 1/2 teaspoons all-purpose flour

*1 1/2 cups beef broth

*1/4 teaspoon salt

*1/2 teaspoon ground black pepper

Burger Directions:

~Preheat oven to 350 degrees.

~Sauté onion in vegetable oil over medium heat until tender.

~Add garlic and sauté for another 40 second, stirring the entire time.

~Remove from heat and allow to cool.

~In a large bowl, mix ground beef, egg, bread crumbs, mustard, Worcestershire sauce, salt, pepper, and onion garlic mixture until just combined.

~Shape into 4 patties.

~In the same pan that you sautéed the onions in, cook the patties over medium heat for about 3 minutes on each sided until browned.

~Remove patties and set aside.

~Sauté onion in hamburger drippings until tender.

~Add mushrooms and sauté for 3-4 minutes.

~Whisk in flour and cook for 1 minute, stirring constantly.

~Whisk in beef stock and remaining salt & pepper.

~Bring to a boil.

~Reduce temperature to low, and simmer for 5-6 minutes, stirring often.

~Spray cooking spray into a baking dish or oven poof pan.

~Add patties and pour mushroom gravy over the top.

~Bake, uncovered,  for 25 minutes or until patties are done.

Chocolate Syrup (canning)

 This is great for ice cream, to drizzle over brownies, or to make chocolate milk.   Easy to make, but does take about 20 minutes of stirring, to prevent burning.  Syrup will appear thin, but will thicken up when it cools.

**Warning: This gets very hot!  If your little ones are going to help, just let them measure the stuff into the pan.  

CHOCOALTE SYRUP

(makes 8 half pints)

Ingredients:

*3 cups water

*6 cups gr
anulated sugar

*3 cups unsweetened cocoa

*1/8 teaspoon salt

*2 tablespoons pure vanilla extract

Directions:

~Fill canning pot with water, about 3/4 full (or enough to make sure canning jars are completely submerged in water).

~Sterilize canning jars and put lids in boiling water.

~In a large stock pot, whisk unsweetened cocoa, salt and granulated sugar together until well mixed.

~Whisk in water and vanilla.

~Turn burner up to medium-high heat.

~Bring mixture to a boil, stirring constantly.

~Turn burner down to medium-low heat.

~Boil for 15 minutes, stirring constantly.

~Carefully pour hot syrup into sterilized canning jars, leaving a 1-inch space from top.

~Wipe top of jars with a clean cloth, making sure to remove any residue.

~Place lid and ring on jars, and tighten to finger tight.

~Place in canner and hot water bath for 15 minutes.

~Remove from heat and place on a towel (I place the towel on the counter top).

~Allow to sit for 24 hours before moving (if the lid has a bubble in it, it didn't seal right).

Caramel Sauce (canning)

 Super easy to make.  Great over ice cream, drizzled over apple pie or pumpkin pie, or to dip apple in.   

CARAMEL SAUCE

(makes 3 half pints)

Ingredients:

*2 ( ounce) cans of sweetened condensed milk

*3 teaspoons vanilla extract

Directions:

~Pour sweetened condensed milk into hot sterilized canning jars leaving a 1/2-inch head space.

~Pour in 1 teaspoon vanilla into each jar and stir until mixed.

~Wipe tops of jar from any residue.  

~Place a hot lid on jar.

~Put ring on, tighten finger tight. 

~Place in slow cooker (I put a tea towel in the bottom of my slow cooker so the jars don't touch the bottom).

~Pour hot water in covering the jars, submerging them by 2 inches.

~Place lid on and turn on low.

~Cook for 8 hours.

~Remove from slow cooker and place on a towel on the counter top.

~Allow to sit for 24 hours before moving.

~If there is a bubble in the lid, then it didn't seal right. 

~Wipe down jars if sticky at all.