Peppermint Crunch Cookies

2 sticks butter

1 cup dark brown sugar

1/3 cup granulated sugar

1 large egg

2tsp. vanilla extract

1/2tsp. baking soda

1/2tsp. salt

1 3/4 cups all purpose flour

1 cup old fashioned rolled oats

1 cup grated coconut

1 1/4 cups  coarsely chopped pecans

1 1/2 cups Andes Peppermint Crunch Baking Chips

Yields 30   3" cookies

Bake at 300 for 12-15 minutes

Cream butter and sugar in one bowl then mix dry ingredients in another bowl including oats and coconut.

With eclectic mixer add the two together.

Stir in nuts and chips by hand!

Garden Chili Bean Soup

In a large crock pot add 4 cups of dry beans that have been rinsed. Add enough water to fill 1/2 the crock pot. Turn on high and cook beans for 4 hours.

I used 2 cups DARK KIDNEY BEANS and 1 cup PINTO this time.

After 4 hours I added:

I drain most of the cooking water and add fresh....enough to cover plus some.

1 green bell pepper chopped
1 onion chopped
1 clove garlic chopped
2 organic carrots shredded
2 stalks celery chopped
1 can of organic chopped tomatoes (or 2 tomatoes from the garden are even better)

1/4 cup chili powder
5 beef bouillon cubes (or veggie bouillon if going vegetarian)
1 tsp dried thyme
1 tsp dried oregano fresh if you have some? I dried mine from the garden.
A dash of sea salt
A pinch of sugar

I will be also adding some left over prime rib with the bone to add some meat and flavor. You can use any kind of cooked beef....or just go vegetarian tonight?

I like my chili thick so I add some cornstarch to a bit of cold water and then add to the hot stuff already in the pot.

Continue to cook on HIGH for at least 2 more hours!

I like to top with cheddar cheese, black pepper,sour cream and scallions if I have some!

I also like to make fresh cornbread and a salad to go along with dinner!

Swiss Chicken Bake

Ingredients

6 chicken breasts , boneless skinless


6 slices (4"x 4") Swiss cheese


1 can cream of chicken soup

1 can cream of mushroom soup


1 cup milk or a full can of evaporated milk


2 cup herb stuffing mix


1/2 cup butter melted

I also like to add 1 Tbsp. onion flakes to soup mixture.


Place 6 boneless skinless chicken breasts in a casserole dish.
Top each breast with a slice of Swiss cheese.
Mix both cans of cream soup with 1cup milk (or full can of evaporated) and pour over chicken.
Take 2cups herb stuffing mix and 1/2cup melted butter....stir together and sprinkle over chicken!


Bake for 45-50 minutes at 375. It will be hot and bubbly!

I serve it over white or brown rice.
There is lots of gravey sauce from the chicken. 
 I use 2 cans of soup not just one as the original recipe calls for! Yummo!

The first time I had this casserole my neighbor made it for our family after the birth of my 2nd child Jacob! I have made it a few times since (I now have 6 kids here and 1 in heaven).
I will be cooking this recipe tonight to bring over to Angela (a mom from co-op) who just had a baby! Angela had this recipe posted on her recipe blog to give us ideas of what there family likes to eat! Congrats Angela and Dominic of the arrival of your new baby!


Peace and Blessings,
Georgiann

Chicken Potstickers

Photo credit: fotosearch.com

These Chicken Pot Stickers are an easy how to make pot stickers recipe that will leave you satisfied. It's not only one of the best Chinese food recipes, it's also simple to make.


Yields : 48
Cooking Time: 36 min

Ingredients

1 1/2 pounds ground chicken

1/2 cup green cabbage, shredded

1/3 cup green onions

2 teaspoons gingerroot, chopped

1 teaspoon sesame oil

1/4 teaspoon white pepper

1/2 cup red bell pepper, finely chopped

1 egg white

1 package (10 ounces) round wonton skins

2 cups chicken broth

4 teaspoons soy sauce

Instructions

1.Mix all ingredients except wonton skins, broth and soy sauce.

2.Brush each wonton skin with water. Place 1 tablespoon chicken mixture on center of skin.

3.Pinch 5 pleats on edge of one half of circle. Fold circle in half over chicken mixture, pressing pleated edge to unpleated edge.

4.Repeat with remaining skins and chicken mixture.

5.Spray 12-inch skillet with nonstick cooking spray; heat over medium heat.

6.Cook 12 pot stickers at a time in skillet for 3 minutes or until light brown; turn.

7.Stir in 1/2 cup of the broth and 1 teaspoon of the soy sauce. Cover and cook 5 minutes.

8.Uncover and cook 1 minute longer or until liquid has evaporated.

9.Repeat with remaining pot stickers, broth and soy sauce.

Peppermint Bark

Peppermint Bark

Step 1- Crush 30 round mint candies OR candy canes what ever your have.
We used a honey molasses candy cane from the health food section of Fred Myers.
(they taste like regular candy canes...but are more natural)

Step 2- Chop and melt 12 oz of white chocolate.
I used the micro wave to melt but you could also use a double boiler.
When microwaving only  go 25-30 seconds then stir, then go again.
You can easily burn it if you are not careful.
Your white chocolate should have cocoa butter listed as an ingredient
The real thing was hard for me to find and was expensive after I did track some down.
So we use the good stuff for our top layer (last step)
We cheated and used vanilla almond bark stuff...for just the bottom layer.

I know I know......

I forgot to mention....take a large cookie sheet, cover with foil and spray with oil spray.
Smooth white chocolate evenly in a 9x13 area....just eye ball it.
You don't want the layer to be to thin as the next layer,brown chocolate will be slightly soft!
So this is the "crust" layer if you will.
So after you smooth your white layer add some of your peppermint candy.
Refrigerate to harden while you get the next layer ready.



Now its time for the brown chocolate....we used a large (jumbo) Special Dark Hersey Bar
and a some Semi-Sweet Bakers Squares.


Chocolate should be at least 60% cocoa

Step 3 Melt 10 oz of brown chocolate and 6 tablespoons heavy cream
Then add 1/2 teaspoon peppermint extract.
Let brown chocolate mixture cool slightly before added it on top of the white layer
..as you do not want the first layer to start melting.
Smooth chocolate layer on, being careful NOT to push to hard and stir the two layer together.

Refrigerate while getting the last layer ready~


Step 4 Melt more white chocolate (8oz) of the good stuff!
Smooth melted chocolate on top of the brown layer
Add the last of your crushed peppermint candy and
let chill in fringe for about 5 minutes to harden!



Break into pieces...as its hard to cut.
You can store at room temp or the refrigerator in a airtight container for about 2 weeks.


Jackie waited very patiently for THIS moment.....


Bon appetite~

Nut Crunch Granola

Nut Crunch Granola

In a large bowl put:

Rolled Oats 4 cups

1/2 teaspoon sea salt

1 teaspoon Cinnamon

1/2 teaspoon cardamon

Almonds 3/4 cup (chopped)

Walnuts 1/2 cup (chopped)

Pecans 1/2 cup (chopped)

In a sauce pan on med heat you will need:

1/2 melted butter OR  virgin coconut oil

1 tablespoon peanut butter

2/3 cup real maple syrup

let hot liquid cool slightly then add

1/2 teaspoon almond extract

1 teaspoon vanilla extract

Pour liquid over oat and nut mixture

Stir gently until well coated

Place on a cookie sheet in single layer and bake at 300 for about 1 hour.

Stirring once after about a 1/2 hour.

Let cool completely.

Store in air tight container for up to 3 weeks!

Enjoy over ice cream or yogurt,

with milk as a cereal or just as a snack!

Herbal Bath Tea

Herbal Bath Tea~

THIS IS NOT A DRINK!

IT IS A BATH SOAK!

You will need

Epsom salt 3 parts

Rock salt 1 part

(I did not measure the salts but it needs to fit the pint size jar)

As for the

Lavender Buds 1/4 cup

Chamomile Buds 1/4 cup

Dried Mint  about a tablespoon

I mixed each pint jar amount in a bowl one at a time!

To use:

Put a 1/4 cup into a small muslin bag or large metal tea ball 

then run it under the water spicket in the tub.

Enjoy!