Reindeer Poop

CHOCOLATE PEANUT BUTTER NO BAKE COOKIES

Ingredients:

* 2 cups sugar

* 1/2 cup milk

* 1/2 cup cocoa

* pinch salt

* 1/2 cup butter

* 1 cup peanut butter

* 3 cups quick-cooking oatmeal

Preparation:

In large saucepan, combine sugar, milk, cocoa, salt, and butter and mix well. Bring to a boil and cover saucepan for 30 seconds to allow steam to wash sugar crystals down sides of pan. Stir mixture and bring it to a boil that can't be stirred down for 1 minute. Then remove from heat and stir in peanut butter until smooth. Add oatmeal and mix well. Do not use regular or instant oatmeal; quick-cooking oatmeal is essential to the success of this recipe.

Let the mixture stand for 10 minutes, stirring occasionally to let the oatmeal absorb some of the liquid.

Drop mixture by spoonfuls onto waxed paper or parchment lined baking sheets or Silpat sheets. Let cool until you can touch the mixture; then reshape the cookies to make them more a ball shape. Let cool completely; store at room temperature. You can also pour this mixture into a 9" square pan that has been greased with unsalted butter, let cool, then cut into squares.

***We attached the saying: "You've been bad, so here's the scoop. All you get this year is Reindeer poop!" :)

Reindeer Poop 2

CHOCOLATE WHITE CHOCOLATE CHIP COOKIES

INGREDIENTS

* 1 cup butter, softened

* 2 cups white sugar

* 2 eggs

* 2 teaspoons vanilla extract

* 2 cups all-purpose flour

* 3/4 cup unsweetened cocoa powder

* 1 teaspoon baking soda

* 1/2 teaspoon salt

* 1 2/3 cups white chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Fold in the white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

3. Bake for 8 to 10 minutes in the preheated oven, until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Cool Corn and Spicy Pepper Soup

Cool Corn and Spicy Pepper Soup

1 cube butter

2 onion (finely chopped)

8 garlic cloves (finely chopped)

2 16 ounce package frozen corn, thawed

2 jar roasted red peppers, drained

1 cup salad croutons

2 tsp. cumin

4 cans chicken broth

1 cup sour cream

salt and pepper

Hot sauce

1. In each of 2 pans, heat 4 tablespoons butter over medium-low heat. Add half of the onion and garlic to each pan and cook, stirring frequently, until softened (about 7 minutes). Add the corn to one pan, and add the roasted red peppers along with the croutons and cumin to the other pan. Add 2 cans chicken broth to each pan and bring to a boil. Reduce the head and simmer both soups, stirring occasionally, for 20 minutes. Stir the sour cream into the corn soup.

2. Using a hand blender, puree each soup in its pan; season to taste with

salt and pepper. Season the pepper soup with the hot sauce to taste.

To serve, using two measuring cups, pour the soups simultaneously

into opposite sides of each bowl; top with croutons.

This is a fun, fancy soup as one side of the bowl is red, the other yellow. We served it at Relief Society.

Oven Carmel Corn (Aileen's Recipe)

OVEN CARMEL CORN (Aileen’s)

2 cups brown sugar

2 sticks butter

½ cup Karo syrup

1 tsp. Salt

1 tsp. Baking Soda

1 tsp. butter flavoring

6 Quarts popped corn (air popped: 2 “servings”)

nuts (optional)

Combine sugar, butter, karo syrup, and salt in sauce pan. Bring to a rolling boil; boil 5 minutes. Remove from heat, add baking soda and butter flavoring. Stir over popped corn. Spread on two sheets. Bake @ 200 degrees for I hour…stirring every 15 minutes. Cool and store in air tight containers.

Steph's Yam Casserole

Stephanie’s Yam Casserole

3 cups Mashed Yams 1/3 cup melted butter

¾ cup sugar 1/3 cup milk

½ tsp salt 2 eggs (beaten)

1 tsp. vanilla 2 tsp. flour

Mix together and place in 9 X 13 pan.

Top with:

1 cup pecans (chopped) 1/3 cup flour

1/3 cup butter 1 cup brown sugar

Cut butter into mixture of nuts, flour, and sugar. Sprinkle over yam mixture.

Bake @ 350 degrees for 35 min.

Lettuce Wrap

LETTUCE WRAPS (from Jill)

Meat Mixture:

1 lb. ground Turkey (can use beef or chicken)

1 tsp. garlic

1 tsp. sesame oil

½ cup hoisin sauce

¼ cup oyster sauce

black pepper

soy sauce (for flavor)

1 Tbsp. of sugar

Brown the meat and season with the other ingredients.

Vegetable Mixture:

2 Tbsp. vegetable oil

grated onion (green, but you can use yellow or red)

½ head cabbage, small or medium (grated)

1 cup carrots (grated)

water chestnuts, chopped (optional)

Put two or three tablespoons of vegetable oil in a large skillet, turn up the heat and flavor the oil with a little grated onion, Before it browns the onion, add the cabbage, carrots and water chestnuts and stir, stir, stir: When the veggies are tender, put the meat and vegetable mixtures together in a large skillet. Mix well and then taste the stuff; if you need more sauce, add hoisin, a little sugar or even some vinegar and sugar.
Put the combined mixtures in leaves of chilled lettuce, enjoy!.

Chocolate Chex Mix

Chocolate Chex Caramel Crunch

(A preschool mom made some of this for me and I loved it!! So then I got the recipe from her...but it turns out it is available online but I thought I would share it here so you don't have to search it out!)

8 Cups Chocolate Chex Cereal (this is really a mix of chocolate chex and other chex cereals)
3/4 cup packed Brown Sugar
6 Tbsp. Butter
3 Tbsp. Light Karo
1/4 tsp. Baking Soda
1/4 C. White Chocolate Chips

Measure 8 cups of cereal into a large Microwavable bowl ( it will have to go in the microwave later.) Line a cookie sheet with waxed paper and set aside.

In another microwavable bowl add brown sugar, butter, and Karo. Microwave uncovered on high for 2 minutes, stirring after 1 minute, until it is all melted and smooth. Stir in the baking soda to this mixture until it is all dissolved.

Pour this mixture over the cereal and stir to coat. Microwave the cereal (with sugar mixture on it) for 3 minutes, stirring every minute. Spread the coated cereal onto lined cookie sheet.

The next part of the recipe is to drizzle the cereal mixture with melted white chocolate chips....I will say that I don't think this step is really necessary, it didn't really make a difference to me. Tera, however did like the white chocolate addition. Also, the picture online had the cereal mixture drizzled with white and milk chocolate. So I guess it depends on how much time and/or effort you want to put into it! (If I was giving it away I would drizzle it with both chocolates because it looks prettier....but if I am just making it to eat it I wouldn't bother!)

Then refrigerate (I did for about 30 minutes)

The final result....yummy!!!

Baked potato soup

• 12 slices bacon
• 2/3 cup margarine
• 2/3 cup all-purpose flour
• 7 cups milk
• 4 large baked potatoes, peeled and cubed
• 4 green onions, chopped
• 1 1/4 cups shredded Cheddar cheese
• 1 cup sour cream
• 1 teaspoon salt
• 1 teaspoon ground black pepper

DIRECTIONS

1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
2. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
3. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted. Yield: 6-8
   

(from allrecipes.com)