Recipe of the Day - Thin Mints

Courtesy of Come on, Ilene
(http://comeonilene.com/2011/05/05/unwrapped-thin-mints/)

Difficulty Level: Medium
Rating: 4 stars

Ok, I could eat a whole box of girl scout thin mints - in one sitting! So, I was so excited when I found the recipe for these cookies. I gave them a try - so yummy! Not exactly girl scout version, but so good. I definitely recommend putting them in the fridge after to harden up. Hope you enjoy:



Cookie Dough Ingredients
• 1 cup butter, softened
• 1 cup sugar
• 1/2 cup unsweetened cocoa
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 egg
• 1 tsp. vanilla
• 2 1/2 cup flour
• 2 teaspoons of mint extract

Chocolate Coating Ingredients
• 12oz bag of dark chocolate chips
• 2 tablespoons of shortening
• 2 teaspoons of mint extract

Directions
In a stand mixer, beat butter and sugar until fluffy. Add cocoa powder, baking powder and salt and beat until combined. Beat in the egg, vanilla and mint extract. Slowly add in flour one at a time.
Divide the dough in half and roll dough into two 2″ wide logs. Wrap logs in wax paper. Chill in the fridge for at least 1hour or in the freezer for 20 minutes. You want the dough to be firm enough to cut. You can also chill the dough overnight or freeze half of it to bake on another day.

Using a sharp knife, cut the dough into 1/8″ slices. The thinner you cut the dough the better. These cookies are called Thin Mints after all:

Place cookies on cookie sheet and bake at 350 degrees for 10-12 minutes. You want the cookies to be crisp. They should continue to crisp when removed from the oven. Let cool to room temperature:

Now let’s get the glaze ready! In a double broiler, add the chocolate chips (I used Ghiradelli dark), extract and shortening in a bowl. (You can also microwave the chocolate in short 30 intervals but with this much chocolate, I find it safer to use a double boiler):

Stir over medium heat until chocolate is melted and becomes smooth and glossy:

Using a spatula or knife, spread melted chocolate evenly over the top and sides of the cookies. Let cool and harden on a wire rack:

I put mine in the fridge to help speed up the cooling process.

Recipe of the Day - Thin Mints

Courtesy of Come on, Ilene
(http://comeonilene.com/2011/05/05/unwrapped-thin-mints/)

Difficulty Level: Medium
Rating: 4 stars

Ok, I could eat a whole box of girl scout thin mints - in one sitting! So, I was so excited when I found the recipe for these cookies. I gave them a try - so yummy! Not exactly girl scout version, but so good. I definitely recommend putting them in the fridge after to harden up. Hope you enjoy:



Cookie Dough Ingredients
• 1 cup butter, softened
• 1 cup sugar
• 1/2 cup unsweetened cocoa
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 egg
• 1 tsp. vanilla
• 2 1/2 cup flour
• 2 teaspoons of mint extract

Chocolate Coating Ingredients
• 12oz bag of dark chocolate chips
• 2 tablespoons of shortening
• 2 teaspoons of mint extract

Directions
In a stand mixer, beat butter and sugar until fluffy. Add cocoa powder, baking powder and salt and beat until combined. Beat in the egg, vanilla and mint extract. Slowly add in flour one at a time.
Divide the dough in half and roll dough into two 2″ wide logs. Wrap logs in wax paper. Chill in the fridge for at least 1hour or in the freezer for 20 minutes. You want the dough to be firm enough to cut. You can also chill the dough overnight or freeze half of it to bake on another day.

Using a sharp knife, cut the dough into 1/8″ slices. The thinner you cut the dough the better. These cookies are called Thin Mints after all:

Place cookies on cookie sheet and bake at 350 degrees for 10-12 minutes. You want the cookies to be crisp. They should continue to crisp when removed from the oven. Let cool to room temperature:

Now let’s get the glaze ready! In a double broiler, add the chocolate chips (I used Ghiradelli dark), extract and shortening in a bowl. (You can also microwave the chocolate in short 30 intervals but with this much chocolate, I find it safer to use a double boiler):

Stir over medium heat until chocolate is melted and becomes smooth and glossy:

Using a spatula or knife, spread melted chocolate evenly over the top and sides of the cookies. Let cool and harden on a wire rack:

I put mine in the fridge to help speed up the cooling process.

Recipe of the Day - Lasagna

Courtesy of The Pioneer Woman
(http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/)

Difficulty Level: Medium
Rating: 5 stars

So, we just got back from a trip to Disneyland. We had so much fun, I'm not sure I'm ready to be back.
Here is another Lasagna recipe I made last week. It is SO good. I don't eat lasagna very much, but I will make this again - and again!!
Here you go:

Ingredients
■1-½ pound Ground Beef
■1 pound Hot Breakfast Sausage
■2 cloves Garlic, Minced
■2 cans (14.5 Ounce) Whole Tomatoes
■2 cans (6 Ounce) Tomato Paste
■2 Tablespoons Dried Parsley
■2 Tablespoons Dried Basil
■1 teaspoon Salt
■3 cups Lowfat Cottage Cheese
■2 whole Beaten Eggs
■½ cups Grated (not Shredded) Parmesan Cheese
■2 Tablespoons Dried Parsley
■1 teaspoon Salt
■1 pound Sliced Mozzarella Cheese
■1 package (10 Ounce) Lasagna Noodles
■(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Preparation Instructions
Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).

To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.

Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

Recipe of the Day - Slow Cooker Chicken Lasagna

Courtesy of 5 Dinners in 1 Hour
(http://www.5dinners1hour.blogspot.com/)

Difficulty Level: easy
Rating: 3 1/2 stars

I made this for my guard banquet Friday night and it was an instant hit! Everyone loved it (I should have made more!). Anyways, here you go:

5 oz frozen chopped spinach, thawed and squeezed dry
2 C. cooked cubed chicken
1 can cream mushroom soup
1 can cream onion soup
8 oz sour cream
1 C. milk
salt & pepper

Add all ingredients to large zipper bag. Zip to seal. Squish around to mix.

Additional ingredients needed when ready to cook:
9 dry lasagna noodles
2 C. shredded Colby jack cheese
1 C. shredded Parmesan cheese

Layer 1/3 chicken mixture in bottom of slow cooker.
Cover with 3 noodles, breaking to fit.
Sprinkle with 1/2 Colby/jack cheese.
Repeat layers ending with chicken mixture.

Sprinkle with Parmesan cheese.
Cook on low for 4 hours. Serve with a green salad.

Recipe of the Day - Cookie Dough Cupcakes

Courtesy of Tidy Mom
(http://tidymom.net/2011/cookie-dough-cupcakes-with-cookie-dough-frosting-recipe/)

Difficulty Level: Medium
Rating: 4 stars

Ok, I'm not sure why I've been MIA for over a week! I am sorry!! But, here is a fantastic cupcake recipe. I was looking for something different to make for Jack's birthday (which is tomorrow!!), and I found the jack pot (no pun intended!).
Anyways, you must give this a try. A perfect Mother's Day treat...

Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Frosting
from TidyMom.net

For the cupcakes:
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)

To make the cupcakes
1. preheat the oven to 350° F.
2. Using the paddle attachment on your mixer, combine the butter and brown sugar. Cream together on medium-high speed until light and fluffy, approx 3 minutes. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
3. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
4. Alternating add the dry ingredients to the mixer bowl with the milk on low speed, beginning and ending with the dry ingredients, mixing each addition just until incorporated.
5. Blend in the vanilla.
6. Fold in the chocolate chips with a spatula.
7. Divide the batter evenly between 24 cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
While the cupcakes bake and cool, prepare your cookie dough filling.

For the cookie dough filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips
To Make the Filling

1. Cream butter and sugar in a mixing bowl on medium-high speed until light and fluffy(approx2 minutes).
2. Add flour, sweetened condensed milk and vanilla and beat until smooth.
3. Stir in the chocolate chips.
4. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, (approx1 hour).
After cupcakes have cooled, fill the cupcakes by cutting a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

For the frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract
Directions to make icing
1. Beat butter and brown sugar with the paddle attachment on high speed until creamy and fluffy.
2. Mix in the confectioners’ sugar until smooth.
3. Beat in the flour and salt.
4. Mix in the milk and vanilla extract until smooth and combined.
Frost cupcakes using a pastry bag and 1M tip. Decorate with mini chocolate chips and a mini cookie.