Crunchy Peppermint Chocolate Chip Cookie Recipe

I have always loved the combination of mint with chocolate. But I wasn't convinced that crunchy candy canes would be a good addition to the already-perfect chocolate chip cookie. I am so glad I was wrong. :) Kevin and I have been thoroughly loving this variation of a favorite recipe. The crunchiness of the candy canes brings an amazing new level to the soft, chewy cookies.

With all those leftover candy canes cluttering your house, maybe this is exactly the recipe you need! 

Crunchy Peppermint Chocolate Chip Cookie Recipe 

recipe by adorkablerecipes.blogspot.com

Makes 3-1/2 dozen cookies

Ingredients

1/2 cup unsalted butter, softened

1/2 cup shortening

3/4 cup sugar

3/4 cup packed brown sugar

1 egg 

1 egg yolk 

2 tsp vanilla extract 

2-1/2 cup flour

1 tsp baking powder

1 tsp salt

1-1/2 cups semi sweet chocolate chips

4-5 full size peppermint candy canes, chopped 

Directions

Preheat oven to 350 degrees. 

In a large mixing bowl, cream together margarine, shortening, brown sugar and sugar. Mix in egg and egg yolk and vanilla until combined. Add flour, baking soda and salt and mix on low speed until just incorporated. Stir in chocolate chips and chopped peppermint.

Drop by tablespoonful onto a large cookie sheet (preferably lined with a silicone baking mat.) Bake 8-10 minutes or until edges and tops of cookies are just golden. Let rest on the cookie sheet 2 or 3 minutes before removing to a wire rack to cool completely. 

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Crunchy Peanut Butter Granola Recipe

I am a fan of all things peanut butter. And granola is one of my favorite snacks and best-ever yogurt topping. Making your own granola is not only more economical than purchasing the store-bought varieties, but it eliminates tons of excess sugar from the ingredient list. I'm all for actually nutritious granola, aren't you? 

Crunchy Peanut Butter Granola Recipe

recipe by adorkablerecipes.blogspot.com

yields 8-12 servings

Ingredients

1/4 cup water

3/4 cup brown sugar

1 tsp vanilla

3 Tbsp creamy peanut butter

4 cups old fashioned oats

3/4 cup sweetened coconut

1/4 cup chopped dry roasted peanuts

1 tsp salt

2 tsp cinnamon 

Directions

Preheat oven to 250 degrees. 

In a large bowl, stir together oats, coconut, peanuts, salt and cinnamon. 

In a glass measuring cup, add water, brown sugar, and vanilla. Microwave on high 90 seconds. Add in peanut butter. Microwave an additional 45 seconds, stir. Peanut butter should be melted. 

Pour the liquid mixture over the oats and toss until every oat is coated. Spread evenly on a baking sheet lined with silicone baking mat and cook for 30 minutes. Stir. Bake another 15 minutes or until lightly golden and barely crisp. Let cool completely and store in an airtight container. 

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Italian Pasta Soup Recipe

After spending a few minutes chopping peppers and onions and defrosting our gift of lean ground venison, I was quickly beginning to have an idea what we might be having for dinner. This is what I knew: a) it was going to be some kind of soup, b) I was leaning toward a broth-y soup, c) it would be a bit spicy, d) it would taste good with a mix of peppers and onions and celery. 

I tossed this and sprinkled that until the final product was taking shape in the pot. By the time I added the whole wheat penne to the soup, I was fairly certain this was going to be a winner. I was so thrilled to hear Kevin say, "This needs to go on our 'must make again' list."  

Italian Pasta Soup Recipe

recipe by adorkablerecipes.blogspot.com

Serves 4 

Ingredients

1/2 pound ground beef or venison 

1 small onion, chopped

1 jalapeno, seeded and chopped

1/2 green pepper, chopped

2 cloves garlic, minced

1 stalk celery, finely chopped

1/2 tsp pepper

1 tsp oregano

1/2 tsp thyme

1 pinch crushed red pepper

1 -14.5 oz can diced tomatoes

1 - 8 oz can tomato sauce 

2 cups beef broth or bouillon

2 cups water

2 cups short cut pasta, ditalini or penne

for topping, Parmesan cheese and additional crushed red pepper

Directions

In a large stock pot brown the ground beef over medium heat. Add in onion, jalapeno, green pepper, garlic, and celery. Saute until softened. Sprinkle in pepper, oregano, thyme, and crushed red pepper, then stir in diced tomatoes and tomato sauce. Cook 3-5 minutes. Stir in broth and water and bring to a full rolling boil. Add in short cut pasta and cook until pasta is softened. 

Serve with grated Parmesan cheese and additional crushed red pepper if desired.  

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Ham Stew Recipe (Slow Cooker)

Crockpot meals are perfect for Sundays. Step one: throw ingredients into slow cooker. Step two: turn on slow cooker. Step three: wait a long while. Step four: come home to a perfectly cooked meal.

With leftover ham still on hand, this chunky ham and vegetable stew was the perfect option. Easy and most importantly, delicious.


Ham Stew Recipe (Slow Cooker)
recipe by adorkablerecipes.blogspot.com
Serves 4-6

Ingredients
1 cup ham, cubed (leftovers are perfect)
1/2 pound baby carrots
3-4 small potatoes, cubed
1 small onion, diced
2 cloves garlic, minced
2 stalks celery, diced
1/2 tsp pepper
1 tsp Italian seasonings
2 cups beef or chicken broth or bouillon
1-2 cups water (depending on desired amount of juices)

Directions
Combine all ingredients into a small slow cooker/Crockpot. Cook on high 4-5 hours, until vegetables are softened.


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