HOMEMADE THIN MINT Girl Scout COOKIES

Ohhhh...Thin Mint Cookies...Don't ya just LOVE 'EM??
Well...while I was making the SAMOAS...I thought I
should try these little babies too, & I'm glad I did..
They were such a HIT with everyone who had one
of these minty..chocolaty..crisp melt in your
mouth sensations..

I found them on Baking Bites from a number of years
back..Lucky me..They even taste better (if that can be)
after they have been in the freezer...Ok Here it is:

RECIPE
For Dough:
2 1/4 c. flour
1/4 c. cornstarch
6 Tbsp. unsweetened cocoa powder
1/2 tsp. salt
1 c. white sugar
1/2 c. butter, room temperature
1/3 c. milk (any kind)
1/2 tsp. vanilla extract
3/4 tsp. peppermint extract

For Chocolate Coating
10 oz. dark or semisweet chocolate
1/2 c. butter, room temperature

DIRECTIONS:
1) In a small bowl whisk together flour, cornstarch
cocoa powder, & salt.
2) In a large bowl, cream together butter & sugar.
With the mixer on low speed, add in the milk & the
extracts. Mixture will look curdled. Gradually, add
flour mixture until fully incorporated. SEE BELOW:

3) Shape dough into two logs, about 1 1/2 inches in

diameter, wrap in plastic wrap & freeze for at least

1-2 hours, until dough is very firm. SEE BELOW:

4) Pre-heat oven to 375F. Slice dough into

rounds not more than 1/4 inch thick. (If they are

too thick they will not be as crisp) & place on

a parchment lined (or I used a Silpat Liner)

baking sheet. Cookies will not spread very much,

so you can put them quite close together.

***TIP***When slicing the cookie log you can dip

your knife into warm water before each cut but

make sure you don't have any residue left on the

knife from the previous cut..You want a clean cut

Maybe a cheese slicer would work??SEE BELOW:

5) Bake for 13-15 min, until cookies are firm

at the edges. Cool completely on a wire rack

before dipping in chocolate. SEE BELOW:

TO MAKE CHOCOLATE COATING:

1) Measure out 10 oz. of chocolate ( I used chocolate

chips) & a kitchen scale. SEE BELOW:

2) In a microwave-safe bowl, combine chocolate

& butter. SEE BELOW:

3) Melt on high power in the microwave, stirring every

45 sec. until chocolate is smooth. (Watch carefully

you don't want it to scorch.) Chocolate should

have the consistency somewhere between chocolate

syrup & fudge for a thin coating. SEE BELOW:

4) Dip each cookie in melted chocolate, turn with

fork to coat, then transfer to a piece of parchment

paper (or wax paper) to set up for at least 30 min.

or until chocolate is cool & firm. I think I would

definately put them in the freezer to harden up..

but I think cold Thin Mint Cookies taste even

better coming from the freezer..SEE BELOW:

***Tip**(Reheat chcolate as needed to keep it

smooth & easy to dip cookies in)

I put a piece of wax paper over the silpat liner &

baking sheet for support under it. Before I put

them in the refrigerator to set up.

You are finished...Yeah... Now you can watch

the compliments start coming & keep coming..

they are that good!!!

Best Banana-Nut Bread Ever

Can you smell the wonderful aroma from the oven??
It fills the house with warmth & love....Homemade
Bread always brings the family to the kitchen.
Whether it's White, Pumpkin, Cinnamon, or
Cranberry bread...it tastes as good as it smells..

Today it's Banana-Nut Bread...(It's a great way
to use up bananas that might be too ripe for eating)

Tip: When you have bananas that are too ripe..
just put them in a baggie, then a brown paper bag
& into the freezer they go, until you are ready to
make Banana Bread.

This is a wonderful recipe that was given to
me years ago...by a wonderful lady in our ward..
Bonnie. Thank you so much Bonnie...After tasting
this banana bread I don't use any other recipe...
It's that good!!!! Try it...& see if you don't agree.

RECIPE
3/4 c. butter or margarine (room temp)
1 1/2 c. sugar
1 1/3 c. mashed banana
2 eggs (well beaten)
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
3/4 tsp. salt
1 c. buttermilk
3/4 c. walnuts (chopped)

Directions:
Pre-heat oven to 325F.
In a mixer creme butter & sugar together. On
a slow speed..Add mashed bananas..add
well beaten eggs, vanilla, flour (a little at a time)
baking soda, buttermilk, & walnuts...continue until
well blended. Take a ladle or lg. Tbsp. & put batter
into small loaf pans. (Makes about 7 sm. loaves)

I have a Martha Stewart sm. loaf pan (that I love)
It bakes 8 sm. loaves at one time. It's one of my
Favorite Kitchen Items...I got it @ Kmart..

Bake for 20-30 min (depending on your oven)
watch & check for doneness (when middle of loaf
bounces back when touched it's done) SEE BELOW:

Tip: You can use regular buttermilk (from a
carton) or what I use is dry buttermilk (it comes
in a paper type 12oz. small canister (in the baking
section) in the the market. It last for years..it might
get stuck together in little rocks (after a couple yrs.)
but you just use the water/buttermilk measurement
on the package for how much you want & blend it in
a blender for a couple seconds..I love it cause I never
have to run to the store for buttermilk.
Your home now will be filled with the wonderful
aroma of Banana-Nut Bread. I think the reason
for the melt in your mouth deliciousness
of this bread is the buttermilk....Try it &
let me know what you think...Enjoy!!!

Foodista Blog Cookbook Contest/Salmon made Easy

Before we start talking about "Salmon made Easy"
I'd like to tell you of a wonderful opportunity that
came my way last week...& to ASK FOR YOUR HELP..

A "Food editor" came across my blog & suggested
that I be in a Contest to find the recipes that will
go into a Worldwide Cookbook this Fall. She
saw the "Peanut Clusters" that I had made and
told me how to enter..

The Contest closes soon...Feb. 28th 2010...so
if any Family, friends, or blog watchers would
like to help me out & VOTE..You can connect to the
"Foodista" Blog by clicking on their Button on
the sidebar.

This will take you to their website & where my
entries are..& you can VOTE...Thank You
Sooo Much for your support..This was completely
unexpected but it would be wonderful to be in a
"International Blog Foodista Cookbook."

Now....
SALMON MADE EASY
Ingredients:
1 Lg. piece of Salmon (filleted)
1/2 c. lemon juice
2 Tbsp. Parsley Flakes (I used dried)
Sprinkle of garlic power, salt, & pepper on
both sides

Directions:
1) There are many methods of cooking
Salmon. One of the easiest for me is to get
the biggest frying pan I have, get it hot,
then "sprinkle" some oil in it and stir it
around to cover the bottom of the pan.

One of my "Favorite Kitchen Tools" to do
this with is the "oil decanter" I keep it by the
stove. I keep extra virgin olive oil/or canola oil
in it. SEE BELOW:


I love it!!!! It gives just the right amount
of "sprinkled oil" into the pan...

2) Place fillet on large plate & sprinkle garlic
powder, salt, pepper, & parsley flakes on
both sides... (I do it right in the pan)

3) In a med/high heated pan, put the
lemon juice and then the whole piece of Salmon
in..Cook (about 5 min on ea. side) Usually 10
min. total for every 1" of thickness. You want
somewhat of a crust on the edges but flaky & juices
still inside.

4) You can cut the Salmon into slices of about
2 " wide (while in the pan.) Let it rest for about
10-15 min. while you make the rest of the meal.

5) When you plate the Salmon you can have
(on the side) some dill, lemon slices, or tartar
sauce. It is a Great source of Omega-3's...
It's sooo...delicious....Enjoy!!!!!

Cranberry/Coconut Cookies

Don't you just love the combo of coconut/cranberries
& walnuts...I do..so when I wanted a recipe for cookies
that had all that I tweaked some that I found to become
one of the most delicious cookies I make.

I also have been sticking to "using up what I have"
before buying more...So I needed to use up some
coconut, rolled oats, walnuts & I added my craving
to come up with these "Cranberry/Coconut Cookie
Charmers"

I knew what I wanted but could not find one recipe..
but found a few and created my own...which turned
out to better than I could have hoped for...

Today I brought some over to a friend that I visit
each month, (who's a fantastic cook herself by the
way) & soon after she called telling me how much
she loved them & wanting the recipe to make them
for Young Women in our ward tonite...so I thought
I'd better have it on the blog for any of the girls (or
their moms) who might like to try it out. They are
really "delish"...as Rachael Ray would say...

RECIPE
3/4 c. Crisco (R) Butter Shortening
3/4 c. sugar
3/4 c. Br. sugar
2 lg. eggs
2 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
3 c. old-fashioned rolled oats
1 c. coconut
1 c. dried cranberries
1 c. chopped walnuts

DIRECTIONS:
Preheat oven to 375F. Coat baking sheet with
non-stick cooking spray or use a "Silpat Liner"
(one of my favorite kitchen items)

BEAT shortening, sugar & Br. sugar on medium
speed of electric mixer until blended. Beat in
eggs & vanilla. Combine flour, baking soda &
salt in small bowl. Beat into shortening mixture
until smooth. Stir in oats, coconut, dried
cranberries, & walnuts. As in Photo Below:



Drop by rounded tablespoonfuls (I love to
use a Lg. Cookie Scoop..another Favorite
Kitchen Item) because it keeps cookies
round & the same size...

Bake: 10-12 min. or until light brown. Cool
for 2 min & enjoy!!

Fantastic Cheddar Biscuits

We just celebrated my daughter's birthday &
so she got to choose the dinner she wanted
which consisted of Tempura Shrimp, veggies,
fries, & we had Fantastic Cheddar Biscuits!!
The kind that taste like a lobster place we all know
& love....I wanted you all to have a chance at tasting
these delicious gems...Adapted from F. Poste of
allrecipes.com

RECIPE

2 c. biscuit mix (I used Bisquick)
1/2 c. shredded Cheddar cheese
1/2 tsp. dried minced onion
1/2 tsp. garlic powder
2/3 c. milk
1/4 c. melted butter

Bake @ 450F for 11 min. or golden brown

Directions:
In a bowl, combine biscuit mix, cheese, onion,
& garlic powder (I added this INTO the mix..
the original recipe puts the garlic powder with
the butter to be brushed on afterwards) I think
it tastes much better mixed in with the other
ingredients...

Stir in milk until a soft dough forms a ball as ABOVE..

Using a large cookie scoop..drop rounded
tablespoons 2" apart onto baking sheet.
By the way...I love my SILPAT liners
from France. They are one of my Favorite
Kitchen items.

Melt butter & brush over warm biscuits...
Yummmmm...Melt in your mouth Cheddar
Biscuits...

Double Chocolate Banana Bread

If you are anything like me, you find you have a lot
of bananas that never seem to get eaten up fast
enough before they get a little TOO RIPE. That's
where having a selection of recipes that need
bananas comes in handy...& maybe your tired of the
same old banana recipes (however I have one that
is fabulous & hope to share it with you closer to the
holidays)

Helpful Tip: You can put any over ripe bananas
in your freezer and use them when you are ready)
Make sure you peel them before you freeze
them..Then when you are ready to use them...
put them in the microwave for about 30-45 sec.
(depending on how many you have to defrost)
and mash them up....Really easy....


This one my daughter sent me, that she found on the
Internet....There are quite a few out there.....
The original comes from a magazine called Cooking
Pleasures....& this on is from the Sister's Cafe...
She told me she thought they tasted like the Big
Beautiful Chocolate Muffins from Costco....
She loved them....

If you like chocolate, with the taste of banana
bread, and some chocolaty chips thrown in
for good measure..then I think you might like these.

The Recipe says it makes 1 lg. loaf...but I prefer
to make 8 smaller loaves ( so I can give them to
friends & neighbors) It would be a great after-school
treat (for the kids) along with some milk as well.....

In making 8 smaller loaves I get to use one of my
"Favorite Kitchen Items"......My "8 small
loaves at once pan"......I think it was a Martha
Stewart pan that I found at Kmart.....
(SEE PHOTO BELOW)

I use this pan a lot....Especially with all the
Holiday Baking which I do for the "Santa's
Gift Shoppe Boutique," as well as my own
family holiday baking....(which I do a lot of)

Recipe
1 c. sugar
2 eggs
1/3 c. vegetable oil
1 1/4 c. mashed bananas
1 tsp. vanilla
1 1/2 c. flour
1/2 c. cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 c. semi-sweet chocolate chips

Heat the oven to 350F. Spray loaf (8x4) or loaves pan
with cooking spray.

Beat sugar, eggs, & oil in large bowl at medium speed
until combined. Beat in banana & vanilla at low speed.

Combine flour, cocoa powder, baking soda, salt in a
medium bowl; beat into banana mixture at low speed
just until combined. Stir in chocolate chips.

Spoon batter into pan. For 1 loaf bake approx. 60-70
min. or until a toothpick inserted in the center comes
out clean. Cool 10 min. Remove from pan; Cool
completely on a wire rack.

******If you are using an 8 loaf pan (like

I was) then only have the bread in the oven

approx. 15-20 minutes (each oven is

different) so keep watch on them so they

don't burn....& check them with a toothpick.

Chocolate Caramel Thumbprint Cookies

Don't these look good??? When I saw them

I knew I had to give the recipe a try...It's adapted

from Cook's Country but the recipe has gone

through a few changes....I increased a few of the

ingredients so the recipe would turn out better...

The recipe makes approx. 20-24 cookies.....

(granted....not too many but well worth it)

Recipe

1 c. flour
1/3 c. cocoa powder
1/4 tsp. salt
8 Tbsp. butter, softened
2/3 c. sugar
1 lg egg, separated, plus one more egg white
2 Tbsp. milk
1 tsp. vanilla
1 1/2 c. pecans.....chopped fine
(you could also use walnuts)
20 caramels, approx. (I used Kraft)
4 Tbsp. heavy cream (I used reg. cream & it
was fine)

Pre-heat oven to 350F. Line 2 baking sheets
with parchment paper or Silpat liners. (These

liners are 1 of the "Best Kitchen Items" I have

found...they are from France & make clean-up

a breeze)....Combine flour, cocoa powder, & salt

in bowl...set aside.

With a mixer on medium high speed, beat butter
& sugar until fluffy....(abt. 2 minutes)
Add egg yolk, milk, & vanilla and mix until blended.
Reduce speed to low & add flour mixture until
combined... Refrigerate dough until firm, (at
least 1 hr.)

Whisk egg whites in another bowl until frothy. Place
Pecans in another bowl.......

One at a time, roll dough into 1" balls, dip in egg
whites, then roll in pecans.......(This is a bit messy
but it's worth it)..........Place balls 2" apart on
cookie sheets. Using a teaspoon measure, make an
indentation in the center of each ball (like a thumb-
print)

Bake until set.....about 10-12 min. (mine took 12)

Meanwhile, microwave the caramels & cream in a
bowl, stirring occasionally, until smooth....(abt.1-2 Min)

Once cookies are removed from the oven, gently
press existing indentations with teaspoon measure
once again. Fill each with 1/2 to 1 teaspoon caramel
mixture..... Cool 5 min. then transfer to wire rack &
cool completely........Enjoy these.... they are delectable.....

Fast/Easy Salmon Fillets

This is a Fast/Easy Dinner....I buy A Wild

Salmon Fillet Slab (usually at Winco or Food

Maxx for about $6.00) It feeds about 3-4 persons

(depending on the size you want)

I start with a frying pan warmed up (so that you

will not have to use very much canola oil) I use

the oil decanter (in the above photo) I love it.......

It's one of my favorite kitchen items.....I got

it at Linen 'n Things but I'm sure they sell them

(for about $4-$5 at any Kitchen store)

Recipe

1 large salmon fillet (salted/peppered)

1/4 c. Parsley (fresh or I used dried parsley flakes)

1/4 c. lemon juice (I used lemon juice in a bottle)

1 lemon (sliced for garnish)

1 sprig dill (for garnish) optional

I sprinkle a few slots of canola oil over the frying
pan and because it's hot just swing the oil around
in the pan to cover the bottom of it....

TIP: (A large salmon fillet will cut into

smaller pieces easier after the fish is cooked)

Salt & Pepper the fillet...Sprinkle some parsley

flakes in the pan and place the salmon fillet on top

(Fleshy side down) for a few minutes to seer juices

in....flip over (I use a pancake turner) on the skin

side & fry a few minutes more....

At this point I add some lemon juice &

continue to finish the fillet until done....Flipping a

couple more times (Not very much longer)

until done......

TIP: Roll the lemon on the counter a few times

back & forth before cutting & it will produce

more juice.

***The salmon is done when it FLAKES

when a fork is put to it....Enjoy!!!! It's

delicious.......

Delectable Peanut Butter Cup Cookies

This is a LOADED CHOCOLATE /PEANUT
BUTTER CUP COOKIE....Loaded with Reese's
Pieces, Mini Reese's Peanut Butter Cups,
Chocolate Chips, Peanut Butter & a Chocolate
dough...Wow that's chocolaty.......

These would be great for a special occasion.
I found these on a number of blogs, pretty much
the same recipe, This one was adapted from
Kitchen Cafe ....(I didn't put the 1 cup of peanut
butter chips that was in the original recipe & you
may want to do that)....

Ingredients:

1 Cup Butter, (softened)
3/4 C. Peanut Butter (creamy or crunchy)
(I used crunchy)
3/4 C. Sugar
3/4 C. packed Brown Sugar
2 Eggs
1 tsp. Vanilla
2 1/3 C. Flour
1/3 C. Cocoa Powder (I think I would use not
as much..... maybe 1/4 -1/2 Cup)..you decide
1 tsp. Baking Soda
1 Cup Semisweet Chocolate Chips
1 Bag Reese's Pieces

~Note: Cut the Peanut Butter Cups in half
(gently) and put in refrigerator or freezer
til ready to use. Original Recipe said to
freeze first.......(but 1 blogger stated she had
problems cutting them after they were
frozen)....we don't want problems like that...

Preheat Oven to 350F.

In a large bowl or stand mixer, cream together
softened butter, peanut butter, white sugar, &
brown sugar until smooth. Beat in eggs one at a
time, then stir in vanilla. Combine flour, cocoa,
& baking soda; stir into the creamed mixture.
Mix in chocolate chips, & Reese's Pieces (hand
stir them in so the shells of the Reese's Pieces don't
get broken).

I used a Cookie Scoop to have each cookie round &
look more uniformed. I also used a Slipat Cookie
sheet liner...(they are the BEST non-stick liners!!!)
These are 2 of my Favorite Kitchen Items......

Push one Peanut Butter Cup half into the center of
each ball of dough. Bake for 8 to 10 min. (My oven
they were done at 9 min. (You don't want them to
fall apart so make sure you let them cool completely
before lifting them off the cookie sheet).....