Andes Mint Cookies

If you like mint and chocolate, you will love these!

Andes Mint Cookies

1 Devil's Food Cake Mix

2 Eggs

3/4 c. shortening

1/2 tsp. vanilla

3 1/2 dozen Andes Mints

Mix all ingredients except Andes Mints. Dough will be greasy. Roll dough into walnut size balls and place on cookie sheet. Bake 375 for 7 minutes. Take cookies out of oven and put and Andes Mint on each one. Place cookies back in oven for 1 minute to melt Andes Mint. Take cookies out of oven and swirl the melted Andes Mints around. Place cookies on cooling rack and stick in freezer for 5 minutes to set the Andes Mints.

Fruit Tart

Crust:

2&1/2 C Flour
3T sugar
1C cold unsalted butter
4T ice water
2egg yolks slightly beaten
1tsp almond flavoring

Put flour & sugar in the bowl of a food processor. All ingredients should be cold. Add pieces of butter & process until coarse meal Add ice water , eggs, & flavoring. OR just use pastry mixer.Roll out into tart pan & cook @375 for 15 minutes. Let cool and make filling

FILLING:

3/4 C half & half
3/4 C sour creme
1 package instant french vanilla pudding (4&1/2 serving package)whisk together just until mixed & spread into cooled tart crust.

Slice various fresh fruit & press into the custard filling in a decorative manner. (I usually use strawberries, kiwi's raspberries, blueberries &black berries) Melt about 1/2 C apricot jam in microwave & drizzle over fruit tart.......Now enjoy!

My dear friend, Jenni Neuendorf made this delicious dessert for us a few weeks ago. She and her husband Johannes have 5 children! We first met them when Josh & Jadon were just babies. Since then, they have lived in San Francisco, Salt Lake City, & Texas ehile Johannes finished Medical School, his residency, and then gained additional experience as a ER Dr. They always felt like they had 'left their hearts in San Diego', and moved back for good last year!

Jenni gave me a poem to go with this dessert:

The Girl in a Whirl by 'Dr. Sue' (a.k. A.. Vickie Gunther)

Look at me, look at me, look at me now!
You could do what I do if you only knew how.
I study the scriptures one hour each day;
I bake, I upholster, I scrub, and I pray.
I always keep all the commandments completely;
I speak to my little ones gently and sweetly.
I help in their classrooms! I sew all they wear!
I drive them to practice! I cut all their hair!
I memorize names of the General Authorities;
I focus on things to be done by priorities.
I play the piano! I bless with my talents!
My toilets all sparkle! My checkbooks all balance!
Each week every child gets a one-on-one date;
I attend all my meetings (on time! Never late!)
I'm taking a class on the teachings of Paul,
But that is not all! Oh, no. That is not all,
I track my bad habits 'til each is abolished;
Our t-shirts are ironed! My toenails are polished!
Our family home evenings are always delightful;
The lessons I give are both fun and insightful.
I do genealogy faithfully, too.It's easy to do all the things that I do!
I rise each day early, refreshed and awake;
I know all the names of each youth in my stake!
I read to my children! I help all my neighbors!
I bless the community, too, with my labors.
I exercise and I cook menus gourmet;
My visiting teaching is done the first day! (I also go do it for someone who missed hers.
It's the least I can do for my cherished ward sisters.)
I chart resolutions and check off each goal;
I seek each 'lost lamb' on my Primary roll.
I can home-grown produce each summer and fall.
But that is not all! Oh, no. That is not all,
I write in my journal! I sing in the choir!
Each day, I write 'thank you's' to those I admire.
My sons were all Eagles when they were fourteen!
My kids get straight A's! And their bedrooms are clean!
I have a home business to help make some money;
I always look beautif ully groomed for my honey.
I go to the temple at least once a week;
I change the car's tires! I fix the sink's leak;
I grind my own wheat and I bake all our bread;
I have all our meals planned out six months ahead.
I make sure I rotate our two-years' supply;
My shopping for Christmas is done by July!
These things are not hard; 'tis good if you do them;
You can if you try! Just set goals and pursue them!
It's easy to do all the things that I do!
If you plan and work smart, you can do them all, too!
It's easy!' she said and then she dropped dead.

Raspberry Pineapple Bliss

Summertime just begs for this unbelieveably refreshing, versitile and EASY treat!!

2 Packages Macaroon Cookies
1 Pineapple Ice Cream
1 Raspberry Ice Cream

Let both flavors of ice cream thaw slightly and then mix toghether. Make into ice cream sandwiches or crumble the macaroons and put one layer cookie, one layer ice cream until it fits in the bowl that you have choosen. If you really want to make life even more simple, layer one layer of crumbled cookies in a 9x13 pan. Fill all the ice cream over cookies and then top with remaining cookie crumbles. Instant Summer Bliss!!

Chocolate Eclairs

These are simply delightful!



Chocolate Eclairs


Ingredients:
1 cup water
1/2 cup margarine or butter
1 cup all-purpose flour*
4 eggs
Cream Filling
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
2 tablespoons margarine or butter
softened
2 teaspoons vanilla

CHOCOLATE FROSTING

1 ounce unsweetened chocolate
1 teaspoon margarine or butter
1 cup powdered sugar
1 to
2 tablespoons hot water


Directions:Heat oven to 400 degrees. Heat water and margarine to rolling boil in 2-1/2-quart saucepan. Stir in flour; reduce heat. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth. Drop dough by scant 1/4 cupfuls onto ungreased cookie sheet. Shape each into finger 4-1/2 inches long and 1-1/2 inches wide with spatula. Bake 35 to 40 minutes or until puffed and golden brown. Cool away from draft. Cut off top one-third of each eclair and pull out any filaments of soft dough. Fill eclairs with Cream Filling. Replace tops and frost with Chocolate Frosting. Refrigerate until serving time. Refrigerate any remaining puffs. 12 SERVINGS; 260 CALORIES EACH.

CREAM FILLING Mix sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in margarine and vanilla; cool.

CHOCOLATE FROSTING Heat chocolate and margarine in 1-quart saucepan over low heat until melted; remove from heat. Stir in powdered sugar and hot water. Beat until smooth and of spreading consistency.



This is one of our classic Betty Crocker favorites. Baker Josh actually made these all by himself.

Rice Krispie Treats Recipe

Making Rice Krispie Treats is a classic part of American childhood!

RICE KRISPIES TREATS

1/4 cup butter

1 (10 oz., about 40) pkg. regular marshmallows or 3 cups miniature marshmallows

6 cups Kellogg's Rice Krispies cereal

In a large saucepan, melt butter over low heat. Add the marshmallows and continue to stir until the marshmallows have completely melted. Remove from heat.
Stir in the Kellogg's Rice Krispies cereal coating them well with the melted marshmallow mixture.

Using a buttered or silicone spatula, press the mixture evenly into a 13 x 9 x 2 inch pan which has been buttered or sprayed with non-stick spray or lined with wax paper.
Cut into squares when the mixture cools.
Makes 24 squares.

Lemon Bars

Be sure to let cool for several hours before serving - these bars need the time to set.

Lemon Bars

Crust:

2 cups flour

1 cup butter, room temp

1/3 c sugar

1/2 tsp salt

Cream together flour and butter. Press into a 9x13 greased pan. Bake at 350 degrees for 15 min.

Filling: 4 eggs, room temp

2 cups sugar

1/2 tsp baking powder

¼ cup flour

4 Tbsp fresh lemon juice

zest of half a lemon

Slowly beat eggs. Add remaining ingredients, one at a time, and blend well. Pour filling mixtures over hot crust and return to oven. Turn oven down to 325 degrees and bake for 25 min. Completely cool and refrigerate for a couple of hours. Sprinkle with powdered sugar & serve ~ Yummy! This is my favorite treat!

The easiest pizza dough & breadstick recipe

Before I had my Bosch I threw these ingredients into a bread maker to knead & rise.




Pizza Crust~Bread Stick Recipe~EASIEST, BEST EVER!

10-11 oz water
2t yeast
2T powdered milk
2T sugar
1T butter
1t salt
4 cups flour

Pour warm water into the bosch, then add yeast & sugar. Let sit for 2-5 minutes, then add remaining ingredients. I add the flour one cup at a time while the bosch is on low. Let rise for 1.5 hours with the lid on the mixer. I always pour a circle of olive oil onto my baking stone (a Pampered Chef must have), then roll out the dough after the olive oil is spread everywhere. If I am making bread sticks, I use a pizza cutter to cut breadsticks. You can also roll individual breadsticks if you want to be fancy. When I pull the breadsticks out of the oven, I glide a cold stick of butter over the top of the breadsticks for added flavor. For pizza, I just top the dough with the ingredients. Bake at 420 degrees for 15-18 minutes, or until the crust is light golden brown.

My older kids know how to make these recipe's. If I am away from home during the afternoon, I'll call home and ask them to get this going. It is easy enough that they can get it rising in just a few minutes. This is a fool proof recipe that I've been using since I first got married!