Andes Mint Cookies

This has been a favorite recipe of mine since I tried it a couple of years ago. I usually end up making them around Christmas. This year, I decided to try altering it slightly by putting Hershey's Candy Cane Kisses on top of some of them. I like how they look and they are pretty yummy too.

ANDES MINT COOKIES
3/4 c. butter (or margarine)
1 1/2 c. brown sugar
2 T. water

Melt in a saucepan over medium heat until melted and then add:
2 c. semi-sweet chocolate chips, stirring until completely melted.
Cool for 10 minutes. Pour into a mixing bowl and beat in 2 eggs.

Add:
2 1/2 c. flour
1 1/4 tsp. baking soda
1/2 tsp. salt

Mix together and chill for about 45 minutes. Roll into balls (like 1 - 1 1/2 inches big), flatten slightly, and place on cookie sheet. Bake at 350 for 10 minutes (for my oven, this is the perfect time, keeping my cookies soft; your oven may be slightly different).

When cookies come out of the oven, place an Andes mint or a Candy Cane Hershey's Kiss on top of each cookie and allow to melt for a few minutes. Swirl the melted chocolate like icing. (I like to leave the kisses as they are without swirling them because I like the look of the stripes.) Allow to cool.

Recipe from Becky Higgins.

Simple Corn Chowder

You won't believe how fast and easy this is to make.

Step 1:
 2 c. water
1 c. carrots
1 1/2 c. diced potatoes
a little bit of chopped celery
Cook vegetables with salt for 10 min.


Step 2:
1/4 c. butter
2 c. milk
1/4 c. flour
Boil until thick. Add vegetables and water to the sauce. Add 1 can of creamed corn. Serve topped with grated cheese.

*I also like to add some frozen corn and peas as well as some rosemary, thyme, and fresh pepper to season it. I also recommend doubling this recipe so there is plenty to go around (and some for leftovers the next day - yum).

Recipe compliments of Rebecca Cooper.

Roasted Red Pepper Pasta

This is a dish that tastes much better than it photographs.

3 Red Bell Peppers
2 Tb pine nuts (optional, but I love that nutty flavor)
1/2 Medium Onion, finely chopped (I only use a quarter)
3 Cloves of Garlic, Minced
1/2 Cup Heavy Cream
Fresh Parmesan, shaved
1/2 to 1 lb Pasta

Roast the red peppers until the skin is blackened, place in a Ziploc to steam and remove skins. Remove seeds and set aside. (More detailed directions here.)

Lightly toast the pine nuts over med-low heat for about 5 min, tossing every now and again.

In a blender process the peppers and pine nuts until smooth.

Cook pasta.

Drizzle some Olive Oil in a large skillet over medium. Add the onion and saute until it is beginning to be translucent and add garlic. Heat until fragrant. Pour in puree and add plenty of salt tasting as you go. Continue to heat over LOW heat to allow flavors to combine while the pasta finishes.

Pour in cream and stir to combine. Add more salt if needed and add drained pasta. Toss to coat and top with Parmesan shavings.

Recipe compliments of Sweet Basil

Sauteed Carrots with Honey and Rosemary

I made this tasty side dish to have with our dinner today and loved it. Here's what you need:

1 tablespoons extra-virgin olive oil
1 pound carrots, peeled, cut into 3×1/4×1/4-inch sticks
kosher salt and pepper to taste
1 tablespoons butter
1 tablespoon chopped fresh rosemary
1 tablespoons honey (such as heather, chestnut, or wildflower)

1. Heat oil in large skillet over medium-high heat and add carrots. Sprinkle with coarse kosher salt and pepper. 2. Sauté until carrots are beginning to brown at edges, about 12 minutes. Can be made 1 day ahead. Cover and chill. 3. Add butter, rosemary, and honey to vegetables. 4. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.

Recipe from eat, make, read.

Cilantro Ginger Pork Chops

This is one of our favorite meals. Enjoy!

Cilantro Ginger Pork Chops

1 cup finely chopped cilantro
1/4 cup grated ginger (peel skin with potato peeler before using a box grater)
2 TB soy sauce
1/2 cup olive oil
coarse salt and pepper

Marinade chops in the refrigerator (in a ziploc bag) for 2-3 hours. Throw them on the grill for about 10 minutes. Enjoy!

Note: Reserve a little marinade and toss into a bowl with potato wedges and a little extra olive oil. Roast on 425 for 40 minutes or until lightly browned. The size of your potato wedges will determine the cooking time--small wedges = less time in the oven; large wedges = more time in the oven.

*I also like reserving a little of the marinade to brush on the pork chops after they are done cooking.

Recipe compliments of Stephmodo.

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Whole Wheat Linguine with Green Beans, Ricotta, and Lemon

This is a regular at our house because it's easy, filling, and delicious.

Ingredients

* 1 pound whole-wheat linguine
* 1/2 cup part-skim ricotta
* 3 tablespoons olive oil
* 1/2 pound French green beans, trimmed and halved lengthwise
* 1 clove garlic, chopped
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1 cup halved cherry tomatoes
* 1 lemon, zested

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking water (sometimes I forget about this part and it's not as good if you use plain water). Transfer the hot pasta to a large bowl and add the ricotta cheese. Toss to combine.

Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat. Add the green beans, garlic, salt, and pepper and saute for 4 minutes. Add 1 cup of the pasta cooking liquid and continue cooking until tender, about 4 more minutes. Add the pasta with ricotta to the pan with the green beans and toss to combine. Add the tomatoes and gently toss. Transfer to a serving plate and top with lemon zest. Serve.