Andes Mint Cookies

INGREDIENTS

2 cups all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon baking soda
3/4 cup brown sugar
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
10 ounce package Andes Creme De Menthe Baking Chips

INSTRUCTIONS

1. In a bowl, mix together flour, cornstarch, salt, and baking soda. Set aside.

2. In the bowl of a stand mixer (or using a hand mixer), cream together butter and both sugars on medium speed until light and fluffy (2-3 minutes). With the mixer on low, add in egg and vanilla. Return mixer to medium and mix until incorporated. Scrape sides if needed.

3. With the mixer back on low, add dry ingredient mixture gradually until dough forms. Mix in Andes baking chips. Refrigerate dough for at least 30 minutes or up to 24 hours. Preheat oven to 350°F. Prepare baking sheets by lining with parchment paper or Silpat; set aside.

4. Form balls from approximately 1 1/2 tablespoons of dough. Place on baking sheet (I did 8 at a time, they do spread a bit). Bake for 11-13 minutes or until edges are just barely golden. Remove from oven and let cool for a couple of minutes on baking sheet before removing and placing on wire rack to finish cooling. Store in airtight container.

Cider Pumpkin Waffles with Salted Maple Butter

• 6 tablespoons Land O Lakes® Salted Butter
• 1 cup pumpkin puree
• 1 1/2 cups spiced apple cider
• 2 large eggs
• 2 tablespoons pure maple syrup
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt

Instructions:

1. Add 6 tablespoons butter to a medium pot set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and pour into a large mixing bowl. Whisk in the pumpkin, cider, eggs, maple syrup, and vanilla. Add the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt, stir until just combined. It's OK if the batter is a little lumpy. Allow the batter to sit 10 minutes.

2. Meanwhile, make the maple butter. In a small bowl, combine the butter, maple syrup, and a pinch of sea salt.

3. Preheat your waffle iron. Cook the waffles according to your waffle iron's directions. Serve topped with maple butter and additional maple syrup. Enjoy!

Bowtie Pasta

 1 lb bowtie pasta
6 oz coleslaw dressing
1 C mayonnaise
2 cans chicken
Grapes
Pineapple
Mandarin Oranges
Craisins
Green Onions
Celery

Mix first four ingredients thoroughly. Add remaining ingredients, chill, and enjoy.

Fudge Topping

 1/2 C milk
1/2 C evaporated milk
1/4 C cocoa
1 C sugar

Bring to a boil and cook for 1 minute. Add 2 TBS butter and 2 tsp vanilla.

Forgotten Jamalaya

Ingredients

1 can (14 1/2 oz) diced tomatoes, undrained
1 can (14 1/2 oz) beef broth
1 can (6 oz) tomato paste
3 celery ribs, chopped
2 medium green peppers, chopped
1 medium onion, chopped
5 garlic cloves, minced
3 tsp dried parsley flakes
2 tsp dried basil
1 1/2 tsp dried oregano
1 1/4 tsp salt
1/2 tsp cayenne pepper
1/2 tsp hot pepper sauce
2 lb smoked turkey sausage, halved and cut into 1/4 inch slices
Hot cooked rice

1. In a slow cooker, combine all ingredients except rice.

2. Cover and cook on low for 4-6 hours, or until heated through. Serve over rice. 

Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Belgian Waffles

Ingredients

• 2 1/4 Cups All Purpose Flour
• 1 Tablespoon Baking Powder
• 3 Tablespoons Sugar
• 1/2 Teaspoon Salt
• 1 Teaspoon Cinnamon
• 2 Large Eggs Separated
• 1/2 Cup Vegetable Oil
• 2 Cups Milk
• 1 Teaspoon Vanilla Extract

Instructions

• Preheat your waffle iron, spray with non stick cooking spray and set aside.
• In a large bowl whisk together the flour, baking powder, sugar, salt, and cinnamon.
• In a medium bowl beat the egg whites with a hand mixer until stiff peaks form. Set aside.
• In a separate medium bowl mix together the egg yolks, vegetable oil, milk, and vanilla extract.
• Add the egg yolk mixture to the dry ingredients and mix well.
• Fold in the egg whites.
• Pour the batter onto your hot waffle iron and cook according to manufacturer's directions**
• Serve immediately with butter, syrup, powdered sugar or any other favorite toppings.

I use 3/4 C of batter for each serving.

Small Batch Cinnamon Rolls

1 C milk
1/4 C salted butter
1/4 C sugar
1/2 tsp salt
2 1/4 tsp instant yeast
1 large egg
3-4 C all purpose flour

Filling
6-7 TBS butter
2/3 C packed brown sugar
1 TBS cinnamon
2 tsp flour (optional)

Frosting
Powdered Sugar
Milk
Maple
Vanilla

For the dough, heat the milk in a medium saucepan until the milk is scalded (which is basically heating it until right before it simmers - it will start steaming and little bubbles will form around the edge of the pan.) Pour the milk into the bowl of an electric stand mixer fitted with the dough hook (or you can do this by hand with a large bowl and wooden spoon.)

Add the butter, sugar, and salt. Mix until the butter is melted and let the mixture cool until warm but not hot. Add the yeast and egg and mix until combined.

Gradually add the flour until the dough clears the sides of the bowl. The exact amount will depend on the temperature, humidity and how you measure flour. I usually end up with right around 3 1/2 C of flour. The dough should be soft and just slightly sticky without leaving a lot of residue on your fingers. Knead the dough for 2-3 minutes.

Transfer the dough to a lightly greased bowl. Cover with lightly greased plastic wrap or a kitchen towel and let it rise until doubled, about an hour. Roll or pat the dough into a 14x10 inch rectangle. Spread the softened butter evenly across the top.

Stir together the brown sugar and cinnamon (and flour if using) and sprinkle it evenly over the butter. Pat it in slightly with the palms of your hands. Starting with one long end, roll up the cinnamon rolls as tightly as possible without stretching the dough, pinching the seam lightly to seal.

Using a serrated knife, cut the large roll in half. Then cut each half in half again (forming four equal portions). Cut each of the four portions into three rolls for twelve cinnamon rolls total.

Lightly grease a 9x13 inch baking dish. Place the rolls in the pan (3 across, 4 down), tucking the loose end of the cinnamon roll underneath, if desired. Cover the pan with lightly greased plastic wrap or a kitchen towel and let the rolls rise until double, about 1 to 1 1/2 hours. 

Preheat the oven to 350. Bake the rolls for about 18-22 minutes until only very slightly golden on top.

While hot, cover with maple glaze.

Notes

Whole milk or 2% milk is preferable. 

Flour in the filling is also optional, it helps bind the filling together so the rolls don't gap as much after baking.