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hi here is the recipe for peppermint patties
1(14 oz) can condensed milk
1 Tbsp. peppermint extract
6 cups powdered sugar
green food coloring
dark chocolate

in a large bowl mix milk, extract, and green food coloring together. Add 6 cups of sugar beat on low until well blended. Turn mixture onto surface sprinkled with p. sugar. Knead lighlty to form ball. Shape 1 inch balls on wax paper flatten each ball and let dry for hour or longer then flpi and dry for another hour.With fork dip into melted dark chocolate and let dry on waxed paper.

It sounds like alot but it isn’t. I always roll them in powdered sugar when they are balls otherwise they are kind of sticky. Enjoy and let know know if you make them and what you think

This makes a pretty large recipe a total of 4 meals for 2 adults and 2 kids … I bake half and then freeze half (heating it to 350º for about 30 min and then broiling at the end to brown the potatoes a bit.)

I discovered parsnips a couple years ago, and I modified this recipe to use them in the topping. They have a nice sweetness to them and add a nice flavor to the mashed potatoes.
[b]
Shepherd’s Pie[/b]
Modified from Rachel Ray
1 pound[b][/b] potatoes, such as russet, peeled and cubed
1 pound parsnips, peeled and cubed
8 oz. cream cheese
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 3/4 pounds ground beef or ground lamb
2-3 carrots, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
2 teaspoons Worcestershire sauce
1 bag frozen peas

Boil potatoes and parsnips in salted water until tender, about 12 minutes. (I do this in the microwave.) Drain potatoes and pour them into a bowl. Add the cream cheese into potato mixture and mash until potatoes are almost smooth. Steam vegetables to crisp-tender.
Preheat a large skillet over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add onion to the meat. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas and carrots.
Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Broil 6 to 8 inches from the heat until potatoes are evenly browned.

My kids love this one … eat it all up with no complaints!

[size=6][b]Turkey Pot Pie[/b][/size]
modified from allrecipes.com
Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 20 Minutes
Servings: 8

1 (10 inch) double crust pie (I buy the refrigerated already rolled ones)
4 tablespoons butter, divided
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley (I used fresh last time and that is good too)
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
2 potatoes, peeled and cubed
2-3 cups cubed cooked turkey
3 tablespoons all-purpose flour
1/2 cup milk

Preheat oven to 425 degrees F. Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F, and continue baking for 20 minutes, or until crust is golden brown.

Ingredients

* 1 cup butter, softened
* 3/4 cup creamy peanut butter
* 3/4 cup white sugar
* 3/4 cup packed brown sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2 1/3 cups all-purpose flour
* 1/3 cup cocoa powder
* 1 teaspoon baking soda
* 1 cup semisweet chocolate chips
* 1 cup peanut butter chips
* 10 chocolate covered peanut butter cups, cut into eighths

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and peanut butter cups. Drop by tablespoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.

The cinnamon in these makes them super good!

Ingredients:

Yield:

36

* 3 1/2 cups flour
* 2 cups sugar
* 1 1/2 teaspoons cinnamon
* 1 1/4 cups butter, softened
* 1 large egg
* 1 large egg yolk
* 1 teaspoon vanilla
* 1 teaspoon baking soda

Change Measurements: US | Metric

Directions:

Prep Time: 1 1/2 hrs

Total Time: 1 3/4 hrs

1. 1 Preheat oven to 350°.
2. 2 Mix flour, baking soda, sugar and cinnamon.
3. 3 Cut in butter with pastry blender until mixture resembles coarse meal.
4. 4 Beat egg, egg yolk and vanilla and add to flour mixture.
5. 5 Mix with hands to make a smooth dough.
6. 6 Turn dough on lightly floured board and knead several times and form into ball.
7. 7 Wrap in plastic and refrigerate for 1-2 hours.
8. 8 Take half of dough and roll on lightly floured suface to 1/8″ thick.
9. 9 Bake at 350° for 8-10 minutes until lightly brown around edges.
10. 10 Frost with favorite icing.

Ingredients
Cupcakes:

* 1 1/2 cups self-rising flour
* 1 1/4 cups all-purpose flour
* 1 cup (2 sticks) unsalted butter, softened
* 2 cups sugar
* 4 large eggs, at room temperature
* 1 cup milk
* 1 teaspoon vanilla extract
*

Icing:

* Vanilla Buttercream, recipe follows

Directions

Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

* Vanilla Buttercream

The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners’ sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners’ sugar

1/2 cup milk

2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake

never tried this but looks good…

Active Time: 45 Minutes
Total Time: 1 Hour
Yield: 6 servings, about 1 1/2 cups each

Mulligatawny, which literally means pepper water, is an English interpretation of an Indian dish. It has seemingly limitless versions, but most have curry and a bit of chicken. We’ve added tart Granny Smith apples, plenty of spice and a touch of coconut milk.

RECIPE INGREDIENTS
1 tablespoon canola oil
1 large yellow onion diced
2 stalks celery diced
3 cloves garlic minced
2 Granny Smith apples peeled and diced
1 1/2 teaspoons hot Madras curry powder (see Tip)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
6 cups reduced-sodium chicken broth
1/2 cup white basmati rice
12 ounces chicken breast tenders cut into bite-size pieces
1 cup lite coconut milk
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons toasted sliced almonds (see Tip), optional

Tip: Hot Madras curry powder, located in the spice aisle of most supermarkets, adds a pleasant level of heat. Substitute regular curry powder for a milder soup.

To toast sliced almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

DIRECTIONS
Heat oil in a Dutch oven over medium-high heat. Add onion, celery and garlic; cook, stirring often, until softened, about 5 minutes. Add apples, curry powder, cumin, coriander and ginger and cook, stirring often, until the apples begin to soften, about 2 minutes. Add broth and rice; bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12 minutes.

Add chicken, return to a simmer and cook until the chicken is cooked through and the rice is tender, 8 to 10 minutes more. Stir in coconut milk and return to a simmer. Remove from the heat; stir in lemon juice, salt and pepper. Garnish with almonds (if using).

Nutrition Facts per Serving
Yield: Yield: 6 servings, about 1 1/2 cups each
Calories: 230

Fat. Total: 6g

Protein: 20g
Carbohydrates, Total: 26g

Fat, Saturated: 3g

Fiber: 2g
Cholesterol: 38mg

Sodium: 284mg

% Cal. from Fat: 23%
Eating Well
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First:
2 1/2 cup flour
1 tsp salt
1 c margarine
1 egg yolk (add milk to this to make 2/3 cup)

Then:
2 handfuls of corn flakes (or similar cereal)
8-10 apples peeled and cut in pieces
1 c sugar
1 tsp cinnamon
1 egg white
1TBS water
1 cup powdered sugar
1 tsp vanilla

Mix first 4 ingredients for crust. Mix and roll 1/2 dough to fill a 10 by 15 cookie sheet or jelly roll pan. Sprinkle corn flakes on crust and place apples over crust. Sprinkle with sugar and cinnamon and roll other half of crust and place on top. Pinch edges. Beat egg white till stiff and brush on top. Bake 400 for 60 minutes.

Frosting: 1 cup powdered sugar, vanilla and 1 TBSP milk. Spread frosting while bars are warm.

1 to 1 1/2 lb of ground beef
2 16 oz chili beans (bush’s hot)
2 8 oz tomato sauce
1 8 oz diced tomatoes
2 c spaghetti or other pasta

chili powder, garlic powder, onion powder, salt and pepper

Brown ground beef and drain. Add beans, tomatoes, sauce and water. Add spices to taste. Bring to a boil. Add pasta.

Ingredients:

Servings:

16

Dumplings

* 2 cups all-purpose flour
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 3 tablespoons butter
* 1 cup milk

Change Measurements: US | Metric

Directions:

Prep Time: 10 mins

Total Time: 25 mins

1. 1 Mix together in a bowl the flour, salt and baking powder.
2. 2 Bring to just a simmer in a small saucepan the butter and milk.
3. 3 Add the milk mixture to the dry ingredients.
4. 4 Stir with a fork or kneed by hand 2 to 3 times until the mixture just comes together.
5. 5 Divide the dough into about 16 small puffy dumplings.
6. 6 Roll each piece of dough into a small rough ball.
7. 7 Gently lay the formed dumplings on the surface of your stew or soup.
8. 8 Cover and simmer for 10 minutes.
9. 9 Serve immediately.