Creamy Cajun Shrimp Pasta with Sausages

 

Back on Facebook and found this gem.

Ingredients

1/2 pound large shrimp

1/2 pound andouille sausage

3 tablespoons cajun spice mix (divided)

Olive oil

1/2 medium yellow onion

1/2 red bell pepper

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 teaspoon brown sugar

2 cloves garlic

1/2 cup crushed tomatoes

3/4 cup chicken broth

1 teaspoon Worcestershire sauce

3/4 cup heavy cream

12 ounces fettuccine

salt and pepper

Grated Parmesan and chopped parsley ; for serving

Stuff you will need

Cutting board with sharp knife

Pot to boil the fettuccine noodles

Colander

Mixing bowls

Deep sided frying pan

Directions

Bring large pot of water to boil for pasta. 

Toss shrimp with 1 – 2 tablespoons of cajun seasoning and coat well. Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil. Add shrimp and cook for 2 minutes or so until starting to curl. Flip shrimp over and cook another minute or two and then remove to a mixing bowl and set aside. 

Drizzle pan with a little more olive oil, add sausage and brown until nicely caramelized, about 4 – 5 minutes. Remove to a separate mixing bowl, set aside.

Add pasta to salted boiling water and cook until al dente, a minute less than package instructions.

Lower heat to medium and add another good drizzle of olive oil to the pan, add the onion, red bell pepper, thyme, smoked paprika, 1 tablespoon cajun seasoning, brown sugar and a generous pinch of salt. 

Sauté until onion and pepper have softened a bit, scraping up any browned bits that you can. Add the garlic and cook until fragrant, about 30 seconds.

Add crushed tomatoes, chicken broth and Worcestershire sauce and bring to a simmer, stirring and scraping up any brown bits from bottom of pan, simmer a couple minutes. 

Add cream and stir to combine, bring to a simmer. 

Once simmering, add cooked pasta and andouille sausage and stir to combine and heat through, 2 – 3 minutes. 

Add more chicken broth or cream if it seems dry or you’d like more sauce. 

Salt and pepper to taste and then lastly, add blackened shrimp and combine, or place shrimp on top of pasta. 

Sprinkle with some more freshly cracked black pepper, grated Parmesan and chopped parsley. 

Enjoy!

Comments and suggestions are ALWAYS welcomed.

Stuffing balls

The ideas you can find on the internet.  Tonya found this one and posted it on Facebook.

Ingredients

2 loaves white bread
2 eggs
1 cup milk
1 cup water
1/4 cup butter
2 stalks celery, chopped
1 large onion, chopped
salt and pepper, to taste
1/4 cup fresh parsley, chopped
2 teaspoons ground sage
2 teaspoons poultry seasoning
Turkey broth

Stuff you will need

Cutting board with sharp knife

Frying pan

Baking tray or Cookie sheet

Pam cooking spray or parchment paper

Mixing bowls

Directions

Tear the bread into 1-1/2″ pieces including the crusts.

Preheat the oven to 275 F.

Spread the bread out on a cookie sheet and bake for 50 minutes.  This will toast the bread.

Transfer the bread to a large mixing bowl.  

Beat the eggs with the milk and water; sparingly, drizzle this mixture over the bread and mix it in just to moisten.

Saute the celery, and onions, in the butter until translucent. Salt and pepper to taste.

Add the warm celery, onion and butter mixture to the bread.

Add the parsley and sprinkle in a little rubbed sage.

Cover lightly with poultry seasoning.

Gently toss with your hands.

Gently push the stuffing mixture into the corner of your mixing bowl and allow to sit for 30 minutes to absorb the liquid in the bread.

Form the stuffing into balls about the size of a baseball.  Or, if you have the patience, about the size of large meatballs.

You may freeze the balls at this point by arranging on a baking sheet and flash freezing.

When frozen, place stuffing balls in the bread bag wrappers.

When ready to bake, place balls in a 9 x 13 inch pan with about 1/4″ hot broth in the bottom of the pan.

You can bake them frozen or defrosted, adjust your time accordingly.

Bake at 350 degrees Fahrenheit for about 30 minutes, basting a few times until browned

Comments and suggestions are ALWAYS welcome.

Cast Iron Personal Pan Pizza

 

First off, I've got to take a better picture and get the color balance correct.

My sister in law, Kim, says that I make the best pizza she has ever tasted.  

Well Kim, this is the next level pizza.  Got this recipe from the YouTube channel, America's Test Kitchen.

Ingredients

11 oz bread flour
1 tsp salt
1 tsp instant yeast, or could be called rapid rise yeast
8 oz water
3 tbsp olive oil or Crisco lard

Pam cooking spray

Stuff you will need

2 Mixing bowls

Wooden spoon

Cast Iron Skillet

Plastic Wrap

Directions

Make sure the water is between 105 and 110 F.

Add all the dry ingredients before adding the water.

This dough is going to be very hydrated.  So you don't need a stand mixer for this. Just a wooden mixing spoon.

When the dough comes together, knead the dough, right in the bowl.

Transfer to a previously sprayed (Pam cooking spray) mixing bowl.

Flatten out the dough and more cooking spray on top of the dough.

Cover that pan with plastic wrap.

Leave in the fridge for 12 to 24 hours.

Take out of the fridge, about 30 min so that the dough can come up to room temperature.

Grease up the cast iron skillet.  Or about 3 tbsp of olive oil.  Put some grease/oil on your "working hand".

Transfer the dough to the skillet and push the dough out towards the sides.

Let the dough sit in the pan for about 90 minutes.

Heat up the oven to 400 F,

Put your toppings on the pizza.

Bake, 30 minutes in the oven.

Let the pizza sit in the pan for about 3 to 5 minutes.

If it hasn't browned as much as you like, turn the burner on medium and cook for another 5 minutes.

Let the pizza rest for 10 minutes.

When you are cutting the pizza, start from the middle and cut towards the edge.

Comments and suggestions are ALWAYS welcome.

Loaded Potato Soup

I am always on the hunt for a new soup recipe.

When I was in the Navy (25 years), we had soup at 10 am each and every day.  This was a staple of life.

Ingredients

8 slices bacon chopped
4 tablespoons butter
4 large Russet potatoes peeled and cubed
1 medium onion finely chopped
2 cloves garlic minced
⅛ teaspoon cayenne pepper
¼ cup flour
2 ½ cups low sodium chicken broth
2 ½ cups 2% milk
2 cups shredded cheddar
½ cup sour cream
¼ cup chopped chives
Salt and pepper to taste

Stuff you will need

Dutch Oven

Vegetable peeler

Cutting board with sharp knife

Whisk

Slotted spoon

Ladle

Directions

In a Dutch oven or heavy stockpot over medium heat, brown the bacon.  

Using a slotted spoon remove the bacon from the pan reserving the grease.  

Add enough butter to make 2 tablespoons of fat. Melt the butter over medium heat.  Add the potatoes and onions to the pan cooking for 5 minutes or until the onions are soft.  

Add the garlic and the cayenne pepper; cooking for 1 minute stirring constantly. Using a slotted spoon remove the potatoes, onions and garlic to a bowl or plate; reserving any fat in the pan.

Melt enough butter to make 4 tablespoons of fat.  Sprinkle in 1/4 cup flour and whisk to combine.  Cook for 2-3 minutes stirring constantly.  

Whisk in the chicken broth and milk in several intervals alternating between the two.

Add the potatoes, onions and garlic back to the pot and simmer until the potatoes are tender.

Add shredded cheese and stir until melted.  

Remove from the heat and stir in the bacon, sour cream, chives and salt and pepper to taste.

Comments and suggestions are always welcome.

Mac and Cheese

 

Cruising Facebook and ran across this.  Posted by Christine Ann Lynch.

Ingredients

1/2 cup butter

1/2 cup of flour

3 cups milk

2 tsp dry mustard

4 cups grated cheddar

3 cups macaroni

1 tsp salt

Pam Cooking Spray

1/4 cup bread crumbs (optional)

Stuff you will need

Dutch oven

Whisk

Pot big enough to cook your macaroni

Colander

Wooden spoon

Casserole Dish

Directions

Cook 3 cups macaroni noodles and drain in colander.

Melt butter in a Dutch Oven, along with flour. Cook and stir until well blended and smooth. 

Pre-heat oven to 400F.

Gradually add 3 cups whole milk. Continue to cook and whisk until thick and creamy. 

Remove from stove and add 2 tsp dry mustard and 4 cups grated cheese. I used Old Cheddar this time. Add 1 tsp salt and stir. 

Add cooked macaroni noodles and stir.

Add everything to a pre-sprayed casserole dish with Pam Cooking spray and top with more grated cheddar and bread crumbs or fried cubed bread, if desired.

Bake for about 30 mins at 400 or until golden and bubbly.

Salt dough

Tonya asked me to find a recipe for salt dough so that she could do this with the grandkids.

Ingredients

4 cups flour

1 cup table salt

1.5 cups water

Stuff you will need

Mixing bowl

Mixing spoon

Parchment paper

Rolling pin

Cookie Cutters

Acrylic paints

Instructions

Mix the ingredients together in a large bowl using a wooden spoon. When it becomes too stiff to stir, use clean hands to bring the dough together.

If the dough is too wet and sticky, knead in a little more flour, about 1 tablespoon at a time. If it's too stiff, add a little more water, about 1 tablespoon at a time. There is a big range in the way different flours absorb liquid, so there is a normal range of variation here. It should be easy to work with—soft and not too stiff and not excessively sticky.

Knead a few times until the dough is uniform and soft, about 3 to 5 minutes.

Divide dough into 2 or 4 sections and roll out to about 1/4 to 1/2 inch thick between two sheets of parchment paper. This will help prevent sticking.

Cut out with cookie cutters. Transfer shapes to a parchment-lined baking sheet.

Repeat rolling and cutting out shapes to use up the dough.

Preheat oven to 250 degrees F.

Do a 4-5-inch circle and press in a child's handprint if desired.

Use a paper lollipop stick or a skewer to make a hole to hang as an ornament.

If making ornaments, bake for 90 minutes to 2 hours; if baking handprints, bake for 2-3 hours. Continue baking both ornaments and handprints as needed until they are until just firm to the touch, checking every 20 minutes. (It's not a problem if yours take longer than the initial baking time—it varies based on thickness and size...which will likely vary if you are baking these with kids!) They do not need to be rock hard, but should not feel squishy. Handprints will likely take longer than smaller ornaments and may take closer to 4 hours.

Remove from oven, let cool, and paint if desired with acrylic or washable tempera paint.

Once paint is completely dry, seal with Mod Podge if desired.

Divide the recipe in half to make a smaller portion of dough if desired.

Use paper lollipop sticks or a skewer to make your holes.

Use a 4-5 inch round cookie cutter to make handprint ornaments.

Tie on baker's twine or thin ribbon to hang as ornaments.

Try to get the dough to an even thickness before baking so the ornaments bake evenly.

Bake for the time indicated and then longer if your ornaments still feel soft. They should be firm to the touch without much give but do not need to be rock hard. It is not a sign of a problem if yours take longer than mine did to bake—flours and ovens vary!

Let cool fully before painting.

If you want to paint the background of a handprint ornament, do that before you paint the inside of the hand. Let dry before adding a second color.

Use regular acrylic paint for older kids who can be trusted with paint and washable tempera paint with younger toddlers.

To help preserve your finished dried ornaments, you can coat with a layer or two of Mod Podge or spray with a sealer.

Home made bologna

 

Back on the internet and look what I found.

No preservatives and will fill all corners of your sandwich.

Ingredients

3 lbs ground beef

2 lbs ground pork

1 cup dry milk

12 ice cubes, crushed

2 tsp sugar

2 1/2 tbsp salt

1 tbsp white pepper

1 1/2 tsp garlic

1 1/2 tsp cardamom

1 1/2 tsp coriander

1 tsp sage

3/4 tsp mace

3/4 tsp allspice

3/4 tsp pepper

Stuff you will need

Meat grinder

Stand mixer

Loaf pan

Mortar and pestle

Directions

Grind the meat 1 or 2 more times to make it finer.

I would also use my mortar and pestle to fine grind the spices.

Preheat oven to 275 F.

Mix the meats together, then add the dry milk and ice.  Add the spices and continue to mix.

Transfer to a greased loaf pan and cook for about 3 hours or until internal temperature reaches 160 F.

Honestly, it is still going to be cheaper to just buy your bologna at the store.  But at least you are controlling what is in your bologna.

Comments and suggestions are ALWAYS welcome.

40 minute Hamburger Buns!!

 

Posted on Facebook by Darlene Stevens.

Homemade hamburger buns ready for tonight’s BBQ hamburgers,beautiful day here in Halifax so taking full advantage ! This is the quickest , easiest , delicious recipe.No rising needed just 40 mins from start to finish . 

Ingredients :

2 tbsp quick rise active dry yeast

1 cup plus 2 tablespoons warm water about 110 degrees

1/3 cup vegetable oil

1/4 cup sugar

1 large egg beaten

1 teaspoon salt

3 to 3-1/2 cups all-purpose flour

For topping

1 egg yolk

1 TBSP water

2 TBSP sesame seeds

Instructions:

Add yeast and warm water to a large bowl. Add oil and sugar; let stand for 5 minutes. After 5 minutes, mixture should be foamy.

Whisk in egg. Slowly mix in the salt and flour. Continue to add flour until you have a soft dough. 

Using a dough hook, knead in a mixer for 3-5 minutes, until dough is smooth and elastic. (If you don't want to use a mixer, you can knead by hand on a lightly floured surface.) Do not let rise. Divide into 8 equal pieces; shape each into a ball. Do not let the dough rise. 

Preheat oven to 425 degrees. Place the dough balls on a greased or lined baking sheet. Cover with a kitchen towel and let rest for 10 minutes. 

After 10 minutes, brush the buns with an egg was, then sprinkle with sesame seeds. 

Bake until golden brown, 8-12 minutes.

Hot Dogs - in the oven

 

Yesterday, Tonya sent me a text.  She told me to put the Hot Dogs in the oven and not to go outside and BBQ in the rain.

Well, always one to try something new.

Ingredients

Hot Dogs

Wieners

Frankfurters

Red Hots

Your choice of condiments

Stuff you will need

Cutting board 

Sharp knife

Cookie sheet

Tin Foil

Cookie Cooling rack

Directions

Preheat the oven to 350F.

Lay out about 4 or 5 hot dogs and make shallow cuts into the hot dogs at about 45 degrees.  Roll and make cuts into the next part, roll, cut, roll and cut.

Put a layer of tin foil across the bottom of your cookie sheet and place the cookie cooling rack on top of that.

Place the hot dogs on the rack and allow a little space in between each hot dog.  They are going to swell up.

Bake for 20 minutes.

For an added bonus, butter your hot dog buns and grill them on a cast iron skillet.

Comments and suggestions are ALWAYS welcome.

French Meat Pie (Tourtiere)

A friend of mine posted this on Facebook.  Thank you Ernie MacPhie for posting this French Meat Pie (Tourtiere).  

Makes 2 pies.

Ingredients

2 lbs. ground pork

2 lbs. ground beef 

¾ cup finely diced celery

1 yellow onion, finely diced

5 cups hot water

2 tsp. Better Than Bouillon chicken base

1 tsp. poultry seasoning

2 cups seasoned breadcrumbs

½ tsp. allspice

½ tsp. ground nutmeg

¼ tsp. ground cloves

salt and black pepper to taste

2 Homemade or store-bought pie crust (for 9-inch pies)

1 large egg – beaten (for egg wash)

Stuff you will need

2 x 9" pie pans

Cast Iron Dutch Oven

Cutting board and sharp knife

Directions

Preheat oven to 400°F.

Dissolve the Better Than Bouillon chicken into the hot water. Set aside.

Add one Tbsp. of olive oil to a large pot or Dutch oven (I prefer using cast iron), and heat over medium heat.

Cook the onion and celery for about 5 minutes to slightly soften. Stir with a wooden spoon.

Add the ground pork, ground beef, and poultry seasoning. Cook over medium heat until the meat is fully cooked, about 20 minutes.

Add the breadcrumbs, allspice, ground cloves, and black pepper, then add the chicken stock. Stir to combine. Let cook another 10 minutes. Remove from heat.

Add salt to taste. You should only need a pinch of salt because the bouillon and breadcrumbs already have salt.

Let mixture cool completely.

Add to unbaked pie shells. Top with the pie crust.

Roll edges under and pinch around the entire pie. Use a sharp knife to slice a slit in the top of each pie.

Brush with egg wash.

Bake in preheated oven until the crust is nicely browned. About 30 to 45 minutes.

Let rest for 15 minutes before serving.

Comments and suggestions are ALWAYS welcome.

7-cup pudding - Newfoundland Recipe

Newfoundland Recipe

Ingredients

1 cup flour

1 cup sugar

1 cup butter

1 cup chopped apple

1 cup bread crumbs

1 cup raisins

1 cup warm water

1 tsp. baking soda 

Stuff you will need

Empty tomato juice can

Pam cooking spray

Mixing bowl

Mixing spoon

Tin Foil

Directions

Mix all together.  If batter seem a bit too soft, you may add a little extra bread crumbs. I puts them in coated soup cans, sprayed with Pam. Put in a pot and boil for 2 1/2 hrs. Oh, cover the top of the can with foil so the water don't get inside. After they are done, just turn them bottom up on a plate & they should come out easily. They freeze well, too; just warm in the microwave whenever you need some. I double the recipe when I does them, always on hand. Delicious served with a sauce, too

Gingerbread Whoopie Pies

Back on Facebook and found this Christmas Recipe.

 

Ingredients

1/2 cup shortening

1/2 cup sugar

1/2 cup brown sugar

1 cup molasses

1 tsp vanilla extract

1 egg

2 1/3 cup flour

1 tsp baking soda

1 tsp ginger

1 tsp cinnamon

1/2 tsp nutmeg

3/4 tsp salt

3/4 cup hot water

Cream Cheese Filling

2 – 250g packages Cream Cheese, softened

4 cups icing sugar (powdered sugar)

1 tsp vanilla extract

2 tbsp milk

pinch of salt

Stuff you will need

Stand mixer

Several mixing bowls

Whisk

Mixing Spoon

Muffin Top Baking Pan

Directions

Preheat oven to 325F. Spray a muffin top pan (or whoopie pie pan) with cooking spray. Set aside.

In a large bowl, beat the shortening, sugar, brown sugar, molasses, vanilla extract and egg on medium speed until smooth.

In another large bowl, stir together flour, baking soda, ginger, cinnamon, nutmeg and salt.

Add 1/3 of dry mixture to wet mixture and stir. Add 1/3 of the hot water to the wet mixture and stir. Repeat steps alternating between adding the dry mixture and hot water.

Scoop batter into muffin top pan. Bake 20 minutes or until a toothpick inserted comes out clean. Let cool 10 minutes in the pan before removing to a cooling rack.

Cut bottoms off each muffin top so you are just left with the top part. Set aside.

Cream Cheese Filling

Add icing sugar, PHILADELPHIA® Cream Cheese, salt and vanilla extract to a large bowl. Beat on low speed until combined.

Add milk, 1 tablespoonful at a time, beating in between, until mixture is smooth.

To assemble, add 1 heaping tablespoonful of cream cheese filling to one half of gingerbread. 

Cover with another half of gingerbread to create a sandwich. Enjoy!

Air Fryer Hash Brown patties

Hello friends.  Back on Facebook, finding recipes that I need to try.

Ingredients

Hash Brown Patties

Stuff you will need

Air Fryer

Directions

Place 4 frozen hash browns in the air fryer basket and cook for 10 minutes at 380 degrees F. 

Open the basket, flip hashbrowns and cook for additional 5 minutes at 390 degrees F.

Chicken Chow Mein

Tonya was on Facebook and found this recipe.  She insisted that I make it.  Turned out rather good.

Ingredients

1 lb chicken breast boneless, skinless (cut into bite-sized strips)

3 Tbsp. olive oil

12 oz. Chow Mein noodles

2 cups cabbage

1 large carrot julienned

1/2 bunch green onions – sliced

2 garlic cloves

Chow Mein Sauce

6 Tbsp. oyster sauce

3 Tbsp. low sodium soy sauce

3 Tbsp. light sesame oil

1/2 cup chicken broth

1 Tbsp. cornstarch

1 Tbsp. granulated sugar

Stuff you will need

Cutting board and sharp knife

Wok or very large pot

Colander

Mixing bowl and whisk

Directions

Prepare Chow Mein Sauce

In a small mixing bowl, use a whisk to combine oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth and cornstarch. Set aside.

Cook the noodles according to package instructions, drain, rinse with cold water, and set aside.

Heat a large wok or large sauté pan with olive oil over medium heat. When the oil is hot, add chicken and cook until golden brown. Remove chicken and set aside.

Add carrots, cabbage and pressed garlic and sauté for just a few minutes until veggies are slightly softened and the cabbage is a bit translucent.

Add chicken and noodles back into the pan. Pour sauce over the top and continue cooking all the ingredients together for another 2 minutes.

Garnish with chopped green onions and it is ready to serve.

Enjoy!

Notes

* There are really no rules when it comes to the types of vegetables you use. The basic vegetables are carrots, cabbage, and green onions. If you want to branch out, tailor the vegetable mixture to your liking. Bok choy, bean sprouts, celery, broccoli, spinach, kale, or baby corn (if you have the acquired taste for baby corn!) are example of great options to try.

* Chicken is the popular protein choice but try changing it up sometime and use beef, shrimp, or pork – you may find you prefer another meat!

Butter Swim Biscuits

 

Back on Facebook and finding recipes.

Ingredients

2 ½ cups flour
4 teaspoons baking powder
1 tablespoon granulated sugar
2 teaspoons kosher salt
2 cups buttermilk
½ cup butter, melted

Stuff you will need

8x8 baking dish

Mixing bowl with mixing spoon

Whisk

Directions

Preheat the oven to 450°F.

Add flour, baking powder, sugar, and salt to a medium bowl. Use a whisk to sift ingredients.

Pour in the buttermilk and stir until mostly combined, being careful not to overwork the batter.

Pour the melted butter into an 8x8-inch baking dish. Place the dough on top of the butter and use a spatula (or your hands) to evenly spread the dough out to the edges of the pan.

Cut the unbaked dough into 9 squares (3x3 pattern). Bake for 28 minutes, or until the tops are golden brown.

Allow the butter to be absorbed into the biscuits before cutting and serving.

Corn Nuggets

Back on to Facebook again and seeing recipes that I'm pretty sure my grandkids would love.

Ingredients

1 can of cream corn

1 can kernel corn, drained

1/2 cup yellow cornmeal

1/2 cup all-purpose flour

1 egg white

2 tablespoon milk

Salt & pepper to taste

3 cups vegetable oil

Stuff you will need

Can opener

Mixing bowl with a mixing spoon

Cookie sheet lined with tin foil

Pam cooking spray

Spoon

Deep fryer, or heavy skillet

Cookie sheet linked with paper towel

Directions

In a medium bowl, mix the cream corn with the drained corn. 

Line a baking tray with aluminum foil, and coat it with vegetable oil or cooking spray. Put spoonfuls of the corn mixture on the tray and freeze for 3 hours, until it becomes firm.

Once the corn kernels are frozen, heat one to two inches of oil in a large, deep skillet. 

While the oil is heating, combine the cornmeal, flour, egg whites, milk, salt, and pepper in a medium bowl. 

Dip the frozen corn pieces into the mixture. Quickly frying in hot oil to golden brown. 

Remove, and place on paper towels to drain.

Cream Cheese Mints

Melt-in-your-mouth cream cheese mints are such a delightful and old-fashioned confection that is always a welcome addition to any dessert table. They’re the perfect sweet and creamy treat with an irresistible minty flavor, and you can customize their color to match any season or holiday.

Ingredients

1 (8-ounce) package of cream cheese, softened 

4 tablespoons butter, softened 

2 teaspoons pure peppermint extract 

½ teaspoon pure vanilla extract 

1 (2-pound package or 7½ cups) powdered sugar

Yellow, blue, green, and red gel food coloring (3-6 drops for the desired color)

1 cup powdered sugar for rolling the mints

Stuff you will need

Stand Mixer with wire whisk attachment

Cookie sheet lined with parchment paper

4 mixing bowls with mixing spoon

Fork

Directions

In the bowl of a stand mixer or a large bowl with a hand mixer on medium-high speed, beat together the softened cream cheese and softened butter for 1½ to 2 minutes, until smooth. 

PRO TIP: Make sure your cream cheese is at room temperature to ensure the mint mixture doesn’t have any lumps in it.

Add the peppermint and vanilla extract, and continue mixing for another 1 to 1½ minutes.

Lower the electric mixer speed to low. Add the powdered sugar 1 cup at a time, mixing well after each cup. Once all the powdered sugar has been added, increase the mixer speed to medium-high and continue mixing for 1 more minute until completely smooth.

Evenly divide the cream cheese mixture into 4 separate bowls. 

Add 3 to 6 drops of 1 color to the first bowl and stir until the color is even and no streaks are visible. Repeat the process with the remaining colors in the remaining bowls. Cover with plastic wrap and chill in the refrigerator for 1 hour.

PRO TIP: The amount of food color gel used is up to you, depending on how deep you want each color to be. Using 3 to 4 drops is usually enough to achieve the delicate pastel color traditionally associated with these mints.

Add 1 cup of powdered sugar to a medium-sized mixing bowl. 

Line a cookie sheet with parchment paper. Sprinkle a dusting of powdered sugar onto the parchment paper.

Using a 1 tablespoon cookie scoop, scoop the tinted cream cheese mixture. Roll into a ball. Cut the rolled ball in half. Roll the 2 halves into smaller balls, and then roll in the powdered sugar. Place the coated ball on the prepared baking sheet.

Gently press the tines of a fork on top of the coated ball. If the fork sticks to the ball, you can dip the fork in the powdered sugar. Repeat the process until all colors are coated and pressed. 

PRO TIP: You could also swirl the mint colors together when rolling the mints into the halved balls. 

Allow the pressed mints to dry on the coated parchment paper for at least 4 hours. If the weather is humid, once the tops of the mints are dried, you will need to turn the mints over and even transfer them to a drying rack to allow the softer side to finish drying.

How to serve: You may have seen these dreamy pastel mints at baby showers, bridal showers, graduation parties, weddings, or at another special occasion. They are one of the easiest holiday candy recipes, and these little treats can be tinted in different colors to match the event.

These yummy mints would also make a sweet gift added to a pretty gift box tied with a pretty ribbon.

Storage: Store any leftovers of these homemade mints in an airtight container at room temperature for up to 2 weeks. Make sure to separate the layers of mints using wax paper. 

You can freeze these cream cheese butter mints in an airtight container for up to 2 months. Again, be sure to separate the layers with a piece of wax paper. 

These delicious cream cheese mints are a delight any time of year and will be a huge hit for anyone you serve them to. Be careful, they are slightly addictive, and you may not be able to resist once you pop the first one in your mouth.

FAQ

How do I store these mints?

This simple recipe can be stored on the counter for up to two weeks in an airtight container.

Can I use silicone molds to shape these mints

This easy cream cheese mints recipe could also be made in silicone molds to create fun shapes if you prefer.

Can I use different extract flavors for these mints?

The sky’s the limit for these mints. Any flavor of extract you can think of would be a great idea to try out for these creamy mints.

What about different flavors?

You can substitute other flavors for the mint flavoring, such as strawberry for the pink, watermelon for the green, and banana for the yellow in this easy recipe.

Comments and questions are ALWAYS welcome.

Crusty Italian Bread

 

Found on Facebook.

Friends, family, co-workers, neighbors… everyone loves this yummy recipe!

Ingredients

makes 2 loaves

1 1/3 cups warm water

2 1/4 teaspoons yeast

1 Tablespoon brown sugar

1 1/2 teaspoons salt

1 1/2 teaspoons olive oil

4 cups flour

Stuff you will need

Stand mixer with dough hook

TeaTowel or plastic wrap

8x8 cake pan

Sharp knife

2 bread pans

Directions

Place warm water, yeast and brown sugar in mixing bowl. Stir and let stand for a few minutes until it start to bubble and foam a bit.

Add olive oil and salt. Mix and add the flour gradually. You want to add enough that the dough comes away from the sides of the bowl. You want to mix it with the dough hook for a few minutes.

Cover and let the dough rise until doubled about 30 minutes.

Punch down dough and divide in two and form into two loaves (I doubled the recipe this time.)

Cover with a damp cloth and let rise until doubled.

Preheat oven to 375 degrees.

Beat together:

1 egg

1 Tablespoon water

Brush the risen loaves with the egg mixture.

Make a single long quick cut down the center of the loaves with a sharp knife.

Now here’s the secret. Place at least 1 cup hot water in a shallow pan and place it on the rack underneath the bread. 

The steam will make the crust turn perfectly. You may need to add a bit more water during cooking. You do not want it to evaporate.

Bake for 25-30 minutes or until the loaves turn golden brown and sound hollow when you tap them.

Remove from pan and let cool on racks. I always like to rub butter over the hot crust!