Double Chocolate Peppermint Brownies

Single (9X13 pan)
1 cup butter
3/4 cup cocoa powder
1/4 cup vegetable oil
2 cups sugar
1 tsp vanilla
4 eggs
1 cup flour
2 cups semisweet chocolate chips

Double (cookie sheet pan)
2 cups butter
1 1/2 cups butter
1/2 cup vegetable oil
4 cups sugar
2 tsp vanilla
8 eggs
2 cups flour
4 cups semisweet chocolate chips

Preheat oven to 350 degrees.  Combine butter, chocolate powder and vegetable oil in large mixing bowl.  Add sugar, eggs and vanilla and mix well.  Add flour and mix until combined.  Stir in chocolate chips.  Spread into greased pan and bake for 25 minutes our until tests done.

Filling (single)
1/2 cup softened butter
2 cups powdered sugar
peppermint extract, to taste
pink food coloring

Filling (double)
1 cup softened butter
4 cups powdered sugar
peppermint extract, to taste
pink food coloring

Beat powdered sugar, butter and peppermint until smooth.  Add food coloring. Spread evenly over cooled brownie layer and chill.

Chocolate Ganache (single)
1 cup semisweet chocolate chips
1/2 cup heavy cream
crushed peppermint (optional)

Chocolate Ganache (double)
2 cups semisweet chocolate chips
1 cup heavy cream
crushed peppermint (optional)

Put chocolate chips and cream into a bowl and microwave on high for 1 minute, stirring every 30 seconds until melted and smooth.  Immediately pour over brownies and spread evenly over top.  Decorate with crushed peppermint if desired.  Chill & serve.

Stuffed Mushrooms

12 whole fresh mushrooms
1 Tbs Vegetable Oil
1 Tbs minced garlic
1 8oz. package cream cheese
1/4 cup grated parmesan cheese
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp cayenne pepper

Preheat oven to 350 degrees.  Spray a baking sheet with cooking spray.  Wash and dry mushrooms.  Carefully break off stems.  Chop stems into small pieces.  Heat oil in large skillet over medium heat.  Add garlic and chopped stems to the skillet.  Cook until all moisture is gone. Be careful not to burn garlic.  Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper.  Mixture should be thick.  Using a small spoon, fill each mushroom cap with a generous amount of stuffing.  Arrange mushrooms on prepared cookie sheet.

Bake for 20 minutes.

BBQ Chicken Salad

Ingredients

• 1 tablespoon olive oil
• 2 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 6 cups chopped romaine lettuce
• 1 Roma tomato, diced
• 3/4 cup canned corn kernels, drained
• 3/4 cup canned black beans, drained and rinsed
• 1/4 cup diced red onion
• 1/4 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup Ranch dressing
• 1/4 cup BBQ sauce
• 1/4 cup tortilla strips

Instructions

• Heat olive oil in a medium skillet over medium high heat.
• Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
• To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.
• Serve immediately, topped with tortilla strips.

Sweet Spiced Roasted Pumpkin Seeds

Ingredients

• 1 cup raw pumpkin seeds, rinsed and dried
• 6 tablespoons granulated sugar, divided
• 1/4 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 1 tablespoon vegetable oil

Instructions

1. Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Spread pumpkin seeds in a single layer on the baking sheet and toast in the preheated oven for 45 minutes, stirring occasionally, until they are dry and toasted.
2. In a large bowl, stir together 2 Tbsp granulated sugar, salt and pumpkin pie spice. Set aside.
3. Heat the oil in a skillet over medium-high heat. All the toasted pumpkin seeds and sprinkle with the remaining 4 Tbsp of granulated sugar. Stir with a wooden spoon until the sugar melts, about 1 minute.
4. Pour seeds into the bowl with the spiced sugar mixture and stir until coated. Allow to cool before serving. These seeds can be stored in an airtight container at room temperature.

Chicken Lime Tortilla Soup

3 quarts water
4 cubes chicken bullion
1 onion, diced
2 stalks celery, diced
2-3 chicken breasts
3 cloves garlic
3/4 cup uncooked rice
1/3 bunch fresh cilantro
4 roma tomatoes
1 small can green chilies
salt & pepper to taste
fresh lime

Combine all ingredients except rice, tomato and lime.  Bring to a boil and simmer for 30 minutes.  Shred cooked chicken.  Add rice and tomato.  Simmer until rice is cooked.  Garnish with tortilla chips, grated cheese and fresh lime.

Spiced Cider

1 gallon apple cider
1 can orange juice concentrate
1 can lemonade concentrate
1 cup brown sugar
1 TBS whole cloves
Cinnamon Sticks
1 TBS nutmeg

Wrap cloves in cheesecloth.  Place all indredients in a large pot and simmer for 20 minutes.  Remove cloves before serving. 

Meatloaf

2 lbs. ground beef
2 slices bread
1 egg
1 small onion, finely chopped
1 tsp. salt
1/4 tsp. black pepper
4 Tbs. ketchup
2/3 cup whole milk or 1/2 &1/2
1-2 tsp. kitchen bouquet (optional)

Sauce:
4 Tbs. apple cider vinegar
4 Tbs. brown sugar
1/2 cup ketchup

Combine meatloaf ingredients and place in a glass loaf pan or baking dish.  Smooth out top.  Combine sauce ingredients and pour on top and sides of meatloaf.  Bake at 350 degrees for 1 1/2 hours or until done.  Enjoy!