Recipes To Drool For

http://www.bettycrocker.com/recipes/mint-chocolate-chip-cookies/22bebeda-ea36-441a-9909-ae78409d6da6

mint chocolate chip cookies

Prep: 40 min

Start to finish: 40 min

Makes: 36 cookies

What you'll need:

1 pouch Betty Crocker sugar cookie mix

1/2 cup butter or margarine, softened

1/4 to 1/2 tsp mint extract (I use 1/2 tsp)

6 to 8 drops green food color

1 egg

1 cup creme de menthe baking chips (or chop up Ande's thin mints... like the ones they place on hotel pillows)

1 cup semisweet chocolate chips

1. Mix cookie mix, butter, extract, food color and egg in bowl, until soft dough forms. Stir in creme de menthe baking chips and chocolate chips.

2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet

3. Bake at 350F for 8 to 10 min. Cool 3 min; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.         

Stromboli

1 (16oz) pre-made bread dough (in the biscuits section of the grocery store - *I usually get the French Bread dough)

1/4 lb thinly sliced ham

1/4 lb sliced salami 

(*We add lots of pepperoni instead of salami!)

1/2 tsp dried basil

1/2 tsp oregano

3 oz sliced cheese (of your choice)

1 cup shredded mozzarella cheese

2 Tbsp butter, melted

1 tsp cornmeal (*I don't use this) 

*Place bread dough on a lightly greased baking sheet; pat to a 15x10in rectangle. Arrange ham slices lengthwise down center; place salami on top. Sprinkle on the basil and oregano. Arrange provolone (your choice) cheese over herbs, and top with mozzarella cheese (and pepperoni!!!)

*Moisten all edges of dough with water. Bring each long edge of dough to center; press edges together securely to seal. Seal ends (Like one long burrito!)

*Brush dough with 1 Tbsp butter. Sprinkle cornmeal (optional), and carefully invert (flip over so the seal is on the bottom). Brush top with remaining butter. Bake at 375F for 20-22 min (*follow the bread baking directions on the dough container about temp and baking time). Remove when "edges are golden brown". 

*Yields 4 servings (feeds me and my HUNGRY husband to where we're both STUFFED!)

**We treat this recipe like a pizza; so I add pizza toppings to my husbands satisfaction and use my "Pizza Seasoning" bottle to sprinkle extra flavor. Enjoy!

Spicy Crackers

This recipe is a variation of my own

I love making it for Fellowship, Church lunches (the kids LOVE it!), holiday gifts (in mason jars! see my Mason Jar Madness "Productive Projects" article), and for a family or roadtrip snack!

* 16 oz Saltine Oyster Crackers (or Saltine Crackers...the whole box, 16oz)

*  1 cup oil (vegetable oil, canola oil, coconut oil, your preference!) (only put in about 1/2 cup and see how oily it is before you add more. You might not need/want the whole 1cup... add more if as you see fit)

Oyster crackers use less oil than regular square shaped Saltine Crackers (use about 1cup-1 1/4cup oil for those)

* 1 pkg of Ranch Dressing Mix (it comes in 1oz packages)

* 1 Tablespoon Crushed Red Peppers (like the kind you put on pizza)

Combine all ingredients into a 1 gallon ZipLock bag. *remember to add half the oil and then add more if you need). Shake the bag (mixing the contents) for about 10 - 15 minutes (its fun!). Wah-lah! You're done! They're ready to eat.

*In case you accidently put too much oil in and the crackers seems REALLY oily/wet, you can spread the contents onto a baking sheet and bake them at 350F for a while, to help them soak up the oil.

*You can mix the ingredients in a Tupperware or large mixing bowl as well, I just like using the gallon bag because they don't break up as much during the process of "mixing".