Chocolate Candy Cane Truffles

I got this recipe here Your Cup of Cake.  I followed the directions exact and they turned out perfectely.  These are easy to make and no fussy dipping involved!  -Kristin

4 oz. cream cheese, softened
1 C. powdered sugar
1 C. milk chocolate chips, melted
1/2 tsp. peppermint extract
1/3 C. crushed candy canes

• Beat cream cheese and powdered sugar until smooth.  
• Melt chocolate chips in the microwave, careful to not burn them!
• Add chocolate and peppermint extract to cream cheese mixture and beat until smooth and well combined.
• Cover and refrigerate for about 20 minutes.
• Use a food scoop to measure out chocolate, roll it in between your hands into a smooth ball, then roll in a bowl of crushed candy canes.
• Roll your truffles in crushed candy canes the day you plan to serve them. The candy canes slowly absorb the moisture from the chocolate and can become sticky.

Brown Sugar Butter Cookies

These are simple and delicious!  Nice and soft and a little bit chewy...perfect, easy cookie!  I adapted the recipe from here Grandma's Butterscotch Cookies.  -Kristin

3/4 cup butter, softened
1 cup brown sugar

1 egg

1/2 tsp vanilla

1 3/4 cup flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

• Cream the butter and sugar till fluffy.
•  Beat in egg and vanilla until well combined.
• Stir together the flour, baking powder and salt in a separate bowl. Then mix into the butter mixture until smooth and well combined.
• Put desired amount of dough on greased cookie sheets.   Dip a fork in warm water and use it to squish down the cookies.
• Bake at 350 for 10-12 minutes.

Pumpkin Toffee Cookies with Carmel Glaze

I adapted this recipe from the blogspot Two Peas and Their Pod.  These are super yummy :)  A soft pumpkin cookie with the suprise of toffee and an amazing carmel glaze.  -Kristin

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/4 teaspoon ground all-spice (optional)

1/2 teaspoon salt

1/2 cup butter, at room temperature

1 1/2 cups sugar

1 cup canned pumpkin puree (not pumpkin pie filling)

1 egg

1 teaspoon vanilla extract

1 1/2 cups Heath Toffee Bits 

For the Caramel Glaze:

2 cups powdered sugar

1/2 cup caramel sauce 

2 tablespoons milk

• Mix together the dry ingredients and set aside.
• In a seperate bowl beat the butter and sugar together until creamy.
• Beat in the pumpkin, egg and vanilla.
• Gradually add the flour mixture.
• Stir in toffee bits.
• Bake at 350 for 10-12 minutes.
• Cool completely before drizzeling on the carmel glaze.

Directions for Glaze:

• Combine the ingredients and stir till smooth.
• Drizzle over cooled cookies.

Stuffed Cabbage Casserole

I adapted this recipe off of a blog called Skinny Taste.  I changed it a bit, but the original is over there.  We love stuffed cabbage and are excited for this easier recipe with similar flavors! -Kristin

1 pound ground beef

1 large onion, diced

1 clove garlic, minced

1/8 tsp. ground thyme

1 teaspoon paprika

1 can (14.5 oz.) diced tomatoes, undrained

1 can (15 oz.) tomato sauce

1/4 cup water

1/2 teaspoon salt

1 large head green cabbage, coarsely chopped

3 Tablespoons olive oil

salt and pepper to taste
2 cups cooked brown rice

2 cups mozzarella cheese, shredded

• Cook ground beef with diced onion.  Drain and rinse.
• Add cooked beef and onion back to the pan and add the minced garlic.  Cook for a minute.
• Then add the thyme and paprika.  Cook for 1 minute.
• Then add the diced tomatoes, tomato sauce, water and salt.  Simmer for 20 minutes.
• Meanwhile, heat the olive oil in large pan or pot.  Add the chopped cabbage and cook and stir often for about 20 minutes until the cabbage is mostly softened. 
• Add salt and pepper to taste to the cabbage. (If you have any Penzy's Forward this is great added too)
• After about 20 minutes stir in the cooked brown rice to the tomato mixture.
• Grease a lasagna dish.
• Place cabbage evenly on the bottom.
• Top that with tomato mixture.
• Cover tightly with foil.
• Bake at 350 for 40 minutes.
• Remove from oven, sprinkle the mozzarella over.
• Bake an additional 10 or so until cheese is bubbly.

Oatmeal Coconut Chocolate Pecan Cookies

Well, the name says it all!  Oatmeal, coconut, chocolate and pecans all in one cookie.  I wrote this recipe down and don't remember where it came from.  These cookies are great...I love the coconut, pecan and chocolate combination!! -Kristin

1 cup butter, softened

1 cup brown sugar

1/2 cup sugar

2 eggs

2 teaspoons vanilla

2 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 1/2 teaspoon cinnamon

2 1/2 cups old fashioned oatmeal

1 cup unsweetened, shredded coconut (can use sweetened if desired)

3/4 cup chopped pecans

1 1/2 cups chocolate chips

• Beat butter and sugars together until creamy.
• Beat in the eggs and vanilla.
• In a separate bowl mix together the flour, salt, baking soda and cinnamon. 
• Beat in dry ingredient mixture to the butter mixture.
• Stir in the remaining ingredients.
• Bake at 350 for 10-12 minutes.

Sausage and Bean Goulash

This is a hearty and yummy and perfect for a lunch or dinner!  I changed this recipe quite a bit from the original to make it stretch for our family.  If you don't have time do use the dried beans, just stir in canned white beans at the end of cooking time.  You can't go wrong with this combination! -Kristin

1 pound ground pork bulk sausage

1 cup dried white beans, cooked according to package directions

1 medium onion, diced

3 medium carrot, diced

2-3 tablespoons olive oil

2 garlic cloves, minced

3 (15-ounce) cans diced tomatoes

8-9 cups chicken broth

1/4 teaspoon ground thyme

1 bay leaf

salt and pepper to taste 

2-3 cups ditalini pasta, or any small pasta

1/3-1/2 cup grated Parmesan cheese 

• Cook sausage.  Drain and rinse sausage and set aside.
• Heat 2-3 Tablespoons olive oil and saute the onion and carrot for about 5 minutes.
• Add the garlic and saute another minute.
• Add remaining ingredients except the Parmesan cheese.
• Bring to a boil then reduce to a simmer and cover. 
• Cook until noodles are tender.  About 30 minutes.
• Stir in the grated Parmesan cheese and adjust the salt and pepper.

Peanut Butter Cake Bars

My mom found this recipe on Taste of Home. These bars are so delicious! -Sarah

2/3 cup butter, softened
2/3 cup peanut butter
1 cup sugar
1 cup brown sugar
4 eggs
2 t. vanilla
2 cups flour
2 t. baking powder
1/2 t. salt
1 pkg. chocolate chips

• Cream butter, peanut butter, sugar and brown sugar. Add eggs one at a time, beating well after each. Beat in the vanilla.
• Combine dry ingredients and gradually add to creamed mixture. Stir in chocolate chips.
• Spread in greased 9x13 pan. Bake at 350 degrees about 25 minutes.