Cream cheese mints

Cream Cheese mints

1 package (3 oz) cream cheese, softened

1 tablespoon butter, softened

3 cups powdered sugar

1/4 teaspoon mint or peppermint extract

Red food color, if desired

In food processor, place cream cheese, butter and powdered sugar. Cover; process, using on-and-off pulses, until mixture comes together into a ball. Add mint extract; process just until incorporated.

Place dough on work surface sprinkled with additional powdered sugar. Add a few drops food color to center of dough; knead until dough is evenly tinted. Roll dough into ropes; cut into small pieces. Roll each piece into a ball; place on waxed paper.

Flatten each ball with a fork or use a candy mold. Let stand 2 hours or until dry.

Shepards pie

1 1/2 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered

8 Tablespoons (1 stick) butter

1 medium onion, chopped (about 1 1/2 cups)

1-2 cups vegetables—diced carrots, corn, peas

1 1/2 lbs ground  beef

1/2 cup beef broth

1 teaspoon Worcestershire sauce

Salt, pepper

Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes.

Sauté vegetables: While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.

If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.

If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.

Add the ground beef, then Worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper.

Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.

Mash the cooked potatoes: When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste.

Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (8x13 casserole).

Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.

Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

Some variations:

Put a layer of creamed corn between the ground beef and the mashed potatoes.

Eggbake with hashbrowns and Ham

As usual so many recipes are too big for just the two of us so I cut them in half. This one turns out just as good either way. Enjoy.

20 oz package frozen hash brown potatoes 

8 oz cooked, diced ham

4 oz. cheddar cheese

6 large eggs

1½ cups whole milk

salt and pepper to taste

a pinch of paprika

13x9" baking dish

Preheat oven to 350F.

In a large bowl, combine hash browns, ham, ½ cup cheese, and salt and paprika.

Spoon into a greased 13x9" baking dish.

In a separate bowl, beat eggs and milk until smooth and pour over hash brown mixture.

Top with the remaining cheese.

Bake, uncovered, at 350 for 45 to 50 minutes or until golden.

Pecan Roll up cookies

Pecan roll ups

1 cup butter, softened

1 package (8 ounces) cream cheese, softened

1/4 teaspoon salt

2 cups all-purpose flour

1/2 cup powdered sugar
1 tsp. almond extract

96 pecan halves (about 2 cups)
Powdered sugar for rolling out and rolling in when done.

In a large bowl, beat butter, cream cheese, powdered sugar, almond extract, and salt until smooth. Gradually beat in flour. Divide dough in half; shape each into a disk. Wrap in plastic; refrigerate 2 hours or until firm enough to roll.

Preheat oven to 350°. 
Dust a work surface with powdered sugar. Roll one portion of dough into an 18x8-in. rectangle; cut dough crosswise into six 3-in.-wide sections. Cut each section crosswise into eight 1-in.-wide strips. Roll each strip around a pecan half; place 1 in. apart on ungreased baking sheets. Repeat with remaining dough and pecans, dusting work surface with  additional powdered sugar.

Bake 12-15 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely. Watch closely for over browning, they can get too dark quite quickly. Remove to wire racks to cool completely.  

Place remaining confectioners' sugar in a shallow bowl. Roll cookies in sugar, coating well. 

Yield: 8 dozen.

CHERRY-CHOCOLATE COCONUT MERINGUES

3 large egg whites

1/2 teaspoon almond extract

Dash salt

1/3 cup sugar

2/3 cup confectioners' sugar

1/4 cup baking cocoa

1-1/4 cups unsweetened finely shredded coconut

1/2 cup dried cherries, finely chopped

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.

Add extract and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Combine confectioners' sugar and cocoa; beat into egg white mixture. Fold in coconut and cherries.

Drop by rounded tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 325° for 25-28 minutes or until firm to the touch. Cool completely on pans on wire racks. Store in an airtight container. Yield: 3 dozen.

Found on TOH

Hamburger patties with onion mushroom gravy

⅓ cup breadcrumbs

1 egg, beaten

1 teaspoon seasoned salt

1 teaspoon garlic powder

½ teaspoon pepper

1½ pounds ground beef

1 cup all-purpose flour

2 tablespoons vegetable or canola oil

GRAVY:

1 cup small-diced onion

2 cups thinly sliced mushrooms Or canned will work in a pinch

¼ cup butter

⅓ cup flour

3 cups beef broth

½ teaspoon seasoned salt

¼ teaspoon pepper

In a large bowl, add breadcrumbs, egg, seasoned salt, garlic powder, pepper and ground beef. Mix well, making sure everything is fully incorporated into the beef.

Shape into regular-size hamburger patties.

Put the flour on a plate, and coat each hamburger patty on all sides. Tap off any excess.

Put a large saute' pan on medium-high heat. Add oil. When oil becomes hot, carefully add patties. Cook on both sides until brown, and then set aside.

In the same pan, keep the drippings from the burgers, and turn heat to medium. Add onions and cook for 3 to 5 minutes, until onions are tender. Add mushrooms, cooking for another 5 to 8 minutes, until mushrooms have softened. Adjust the heat as needed.

Add butter. When butter in completely melted, add flour to make a roux. Cook roux for 6 to 10 minutes, stirring continuously.

Slowly whisk in beef broth, making sure there are no lumps of flour. Add seasoned salt and pepper. Simmer on medium-low heat for 8 to 12 minutes, until thickened. Stir frequently during this time to prevent burning.

Return beef patties to the pan, submerging in gravy. Reduce heat, cover, and simmer for 10 minutes. Flip each patty, stir gravy, then cover and simmer for another 10 minutes.

Serve with mashed potatoes or rice,

Breakfast Tator tot casserole

Tator tot and ham casserole

This Casserole is great for any meal and easy to make. It also reheats well in the microwave.

4 cups cooked chopped ham

4 eggs

3 tablespoons milk

1/2 teaspoon garlic powder, (optional)

1/2 teaspoon black pepper

1 teaspoon salt

1 cup shredded cheddar cheese (can use whatever you like)

1/2 cup chopped green onions or regular onions

tater tots (about 1/2 of a 32 ounce bag or enough to cover top of dish)

Spray a 9 x 9 baking dish with cooking spray. Spread the ham in the bottom of the dish. Whisk together the eggs, milk, garlic powder, black pepper and salt. Pour over the ham. Sprinkle on the cheese and green onions. Layer the tater tots on top. Bake in preheated 400 degree oven for 35 minutes or until tater tots are brown. Can sprinkle extra cheese on top the last five minutes of cooking if you so desire. Makes about six servings. I know your family will enjoy this tater tot casserole!