Peppermint Marshmallows

I tried these at a YW activity and knew I had to figure out how to make them myself. I researched a few recipes and decided to combine a few to make my own. This was my favorite! These are SO good on regular hot chocolate, even better on White Hot Chocolate, and just plain yummy by themselves. Marshmallows are so easy to make; a bit messy, but it's worth it!

2 Envelopes of unflavored gelatin
1/4 cup + 2 Tablespoons COLD Water
1/2-1 tsp Peppermint Extract
1 1/2 Cup Sugar
1/4 cup +2 Tablespoons Water
1/4 cup + 2 Tablespoons Light Corn Syrup
1/2 c. crushed peppermint candy canes (about 6)
1/4 tsp Salt
Confectioners sugar

Directions:
1. Brush 8x8 glass dish with veg oil and line with wax paper (I used aluminum foil), brush wax paper with oil also and then dust with confectioners sugar and set aside.

3. Put 1/4 cup + 2 Tablespoons cup COLD water into a stand mixer bowl; sprinkle the gelatin over the water and let soften for 5 minutes.

2. Combine sugar, candy canes, corn syrup, salt, and the remaining 1/4 cup + 2 Tablespoons cup of water into a heavy saucepan and bring to a boil over high heat stirring to dissolve sugar (about 7 minutes). Cook without stirring until mixture is at a soft boil stage (238 degrees) (I didn't use my candy thermometer, just cooked for 7 minutes and it worked perfectly).

4. Turn mixer on low and beat in hot syrup into gelatin mixture. Gradually raise speed to high. Beat until mixture is very stiff about 8-10 minutes. Beat in peppermint extract.

5. Pour the marshmallow mixture into the prepared pan. It will be sticky and rather hard to work with. Smooth as much of the mixture into the pan. You can decorate the top of the marshmallow with red food coloring swirls with a tooth pick.

6. Allow marshmallow to set up for several hours. Sprinkle confectioners sugar all over marshmallow. Brush knife with oil and cut marshmallow into 2 inch squares and roll in a bowl of powdered sugar to cover completely.

* After I sprinkled the powdered sugar in the pan, I sprinkled on some candy cane bits. I did the same thing after pouring the marshmallow mixture into the pan. That way there were little crunchy bits of candy cane throughout the marshmallow. *

Chocolate Candy Cane Cookies

I crushed some candy canes to use last night at Young Women (we had a hot chocolate bar with all kinds of fun toppings) and we didn't use them all. I wanted to find some cookies I could add them to and came across this recipe. I almost screamed for joy just looking at the picture - don't they look amazing??? I will definitely be trying them and would suggest everyone else do the same. So festive!!
UPDATE: I made these for a family party and they are so FUN, yummy, and definitely worth making.

For Cookies:
1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature (I used 1/2 cup butter, 1/4 cup butter-flavored shortening)
1 large egg

For Filling:
1 cup plus 2 tablespoons powdered sugar (definitely needs more, I used about 3 cups)
3/4 cup (1 1/2 sticks) unsalted butter, room temperature (I used 1/4 c. butter and 4 oz. cream cheese)
3/4 teaspoon peppermint extract
2 drops (or more) red food coloring
1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces)

For cookies:
Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.

For filling:
Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.

Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)

Yummy Popcorn Treat

This recipe came from my Aunt Mary many years ago. She has the best recipes and this one certainly did not disappoint. My mom used to make it nearly every Christmas and give it to the neighbors. After I got married, I continued that tradition and have had so many people ask me for the recipe. It is truly addictive so it is a good thing this recipe makes a large batch. Pop some up for your family, friends, neighbors, co-workers this Christmas - you won't be disappointed!

1 c. popcorn – popped in an air popper (put in 2 larger bowls to make mixing easier)
Add: 12 oz. can honey roasted peanuts (last time I made it the honey roasted peanuts were twice as expensive as the Toffee Covered Peanuts so I used those and that was an excellent addition)
10 oz. pkg. mini marshmallows

Melt 1 ½ lbs. good dipping chocolate, or use 4 cups white chocolate chips with 2 TBS. butter-flavored shortening at 50% power for about 3 minutes until melted and thin. Pour over the popcorn mixture and toss to coat. Spread out on waxed paper in a single layer.

Melt ½ lb. semi-sweet chocolate, or use 1 ¼ cups semi-sweet chocolate chips melted with 1 TBS. shortening. Drizzle over popcorn mixture.

Melt ½ lb. milk chocolate, or use 1 ¼ cups milk chocolate chips melted with 1 TBS. shortening. Drizzle over popcorn mixture.

Let set up, then break into pieces.

Lil' Smokies

Growing up, we had these every Christmas Eve. They are definitely a family favorite and are so easy to make that they make a great appetizer.
When I make them and need to take them somewhere, I mix the grape jelly and chili sauce in a saucepan over medium heat until they are well blended. I then add the links and heat to a simmer. Then I pour it in my mini-crockpot and they are ready to go!

1 lb. pkg. Little Smokies smoked sausage links
1 bottle Heinz chili sauce
1 (18 oz.) jar grape jelly

Combine ingredients and simmer at least one hour before serving.

Sausage And Potato Breakfast Casserole

It was one of those nights when it was getting close to dinner time and I didn't have anything prepared or anything in mind. I went through the fridge and freezer and decided breakfast for dinner would work. I had bought a box of turkey sausage links at Costco that I wanted to use, so I googled breakfast casseroles with sausage and ended up making this one. It was a hit; everyone young and old enjoyed it!

1 pound bulk breakfast sausage (I used turkey sausage links)
2 tablespoons all-purpose flour
1 1/2 cup whole milk (not low-fat)
1 pound package frozen shredded hash brown potatoes
4 green onions, finely chopped
2 teaspoons fresh parsley
2 teaspoons rosemary
1 1/4 cup grated sharp cheddar cheese

Preheat oven to 350 F. Butter 8x8x2-inch glass baking dish.
Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. (I cooked the sausage links in a pan, removed them and chopped them up. Then continued with the recipe). Mix in flour, then milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 5 minutes.

Arrange potatoes in prepared dish. Top with 1/3 of green onions, 1 cup cheese, 1/3 of green onions, sausage mixture, sprinkle the herbs on top, and the remaining 1/4 cup cheese.

Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with remaining 1/3 of green onions and serve.