B E T T E R ● T H A N ● G I R L ● S C O U T S ● T H I N ● M I N T S

ALRIGHT, YES, IT'S BEEN A WHILE. I'VE HAD THIS RECIPE SITTING ON MY COMPUTER AND JUST NOW DECIDED TO POST IT! THIS IS A DELICIOUS RENDITION (AND A HECK OF A LOT CHEAPER AND MORE FUN TO MAKE) OF THE THIN MINT!

1    BOX OF ANDES THIN MINTS (OR IF YOU CAN FIND THE ANDES BAKING CHIPS, USE THOSE)
HOWEVER MANY RITZ CRACKERS YOU DECIDE TO USE (USUALLY ONE SLEEVE PER BOX OF ANDES)

●  MELT THE ANDES MINTS IN A DOUBLE BOILER (OR, LIKE ME, USE A PYREX GLASS BOWL OVER A SHALLOW POT OF SIMMERING WATER).
●  DIP RITZ CRACKERS IN MELTED CHOCOLATE GOODNESS AND PLACE ON WAX PAPER LINED COOKIE SHEET.
●  LET HARDEN IN FRIDGE (OR FREEZER) BEFORE SERVING.

THAT'S IT. LITERALLY. SO EASY AND SO ADDICTIVE!!!!

C H O C ● B U T T E R ● C O O K I E S

1 BRICK OF CREAM CHEESE (ROOM TEMP)
1 STICK BUTTER (ROOM TEMP)
1 EGG
1 TSP. VANILLA
1 18 OZ BOZ CHOCOLATE CAKE MIX
CONFECTIONER'S SUGAR, FOR DUSTING

●PREHEAT OVEN TO 350 DEG
●IN A LARGE BOWL, CREAM THE CREAM CHEESE AND BUTTER UNTIL SMOOTH.
●BEAT IN THE EGG AND THEN THE VANILLA EXTRACT.
●BEAT IN THE CAKE MIX.
●COVER AND REFRIDGERATE FOR 2 HOURS TO FIRM UP SO THE BATTER CAN BE FORMED INTO BALLS.
●ROLL THE BATTER INTO BALLS AND THEN ROLL THEM IN CONFECTIONER'S SUGAR.
●PLACE ON AN UNGREASED COOKIE SHEET.
●BAKE FOR 12 MINS.
●THE COOKIES WILL REMAIN SOFT AND 'GOOEY'.
●COOL COMPLETELY AND DUST WITH MORE SUGAR IF DESIRED.

L E M O N ● B L O S S O M S

WHEN LIFE GIVES YOU LEMONS, MAKE LEMON BLOSSOMS :)

THESE ARE SO YUMMY!

CAKE INGREDIENTS

18 1/2-OZ PACKAGE YELLOW CAKE MIX

3 1/2-OZ PACKAGE INSTANT LEMON PUDDING MIX

4 EGGS

3/4 C. VEGETABLE OIL 

GLAZE INGREDIENTS

4 C. CONFECTIONER'S SUGAR
1/3 C. FRESH LEMON JUICE
1 LEMON ZESTED
3 T. VEGETABLE OIL
3 T. WATER

●PREHEAT OVEN TO 350 DEG
●SPRAY A MINI MUFFIN TIN WTIH VEGETABLE OIL COOKING SPRAY.
●IN A BOWL, COMBINE CAKE MIX, PUDDING MIX, EGGS AND OIL. BLEND WELL WITH AN ELECTRIC MIXER UNTIL SMOOTH.
●POUR A SMALL AMOUNT OF BATTER, FILLING EACH MUFFIN TIN HALF WAY.
●BAKE FOR 12 MINS. TURN OUT ONTO A COOLING RACK.

●TO MAKE GLAZE, SIFT THE SUGAR INTO A MIXING BOWL.
●ADD LEMON JUICE, ZEST, OIL AND WATER.
●MIX WITH A SPOON UNTIL SMOOTH.

●WITH FINGERS, DIP THE CUPCAKES INTO THE GLAZE WHILE THEY'RE STILL WARM.
●COVER AS MUCH OF THE CAKE AS POSSIBLE.
●PLACE ON WIRE RACK WITH A COOKIE SHEET LINED WITH PARCHMENT PAPER UNDERNEATH.
●LET SET FOR AN HOUR.
●IF THERE IS LEFTOVER GLAZE, DIP THE CAKES AGAIN.

LEMONY GOODNESS...

B E E F ● S T E W

THIS IS A STAPLE OF MINE, ALWAYS CHANGING IT UP. THIS IS THE BASIC VERSION OF MY RECIPE.

1-2 LBS          CUBED STEW MEAT
1-2 CANS      STEWED TOMATOES (1 CAN PER LB OF MEAT)- I USE PLAIN, UNSALTED
EVOO
2-3 TBSP       FLOUR
WHITE PEPPER
KOSHER SALT
OREGANO
PAPRIKA (I LIKE TO USE A LOT OF THIS ONE)
GARLIC POWDER (OR MINCE UP SOME FRESH GARLIC)
ONION POWDER (OR MINCE UP SOME FRESH ONION)
A COUPLE OF BAY LEAVES (I USE 1 PER LB OF MEAT)
COOKED SPAGHETTI

●POUR THE EVOO INTO A DUTCH OVEN OVER MEDIUM HEAT.
●WHEN SIZZLING A BIT, ADD BEEF AND FLOUR. YOU WANT TO GET A GOOD SEAR ON THE MEAT.

●WHEN ALL THE MEAT HAS BROWNED, ADD TOMATOES AND SPICES. I DIDN'T SPECIFY SPICE AMOUNTS AS I KNOW EVERYONE HAS DIFFERENT TASTES. I ESTIMATE THAT I USED 1-1.5 TEASPOONS EACH OF OREGANO, GARLIC, ONION AND SALT. I THINK I USED ABOUT 1-1.5 TABLESPOONS OF PAPRIKA (TRUST ME ON THIS ONE!) AND 1/2 TEASPOON OF WHITE PEPPER (NOT TOO MUCH OF THIS ONE, A LITTLE GOES A LONG WAY).

●ADD ANY ADDITIONAL WATER TO BRING LEVEL TO JUST INLINE WITH MEAT. (IN MY CASE, I ADDED ONE CAN OF WATER)

●BRING TO A BOIL, REDUCE HEAT TO A SIMMER.

●COVER AND LET SIMMER FOR ABOUT 2 HOURS UNTIL MEAT IS TENDER.

●SERVE OVER PASTA AND TOP WITH YOUR CHOICE OF CHEESE. I PERSONALLY LIKE FETA OR PARM.

YUM YUM YUM...

U L T I M A T E ● C H O C O L A T E ● C H I P ● C O O K I E S

THESE ARE DEFINITELY WELL WORTH THE EFFORT-JUST TRUST ME...

1 C BUTTER, SOFTENED

1 C WHITE SUGAR

1 C LIGHT BROWN SUGAR, PACKED

1 TEASPOON VANILLA EXTRACT (TRY TO USE REAL AS OPPOSED TO IMITATION)

1/2 TEASPOON SALT

1 TEASPOON BAKING POWDER

1 TEASPOON BAKING SODA

2 EGGS, ROOM TEMPERATURE

2 C FLOUR, UNSIFTED

2 1/2  ROLLED OATS WHOLE, GROUND INTO A POWDER

2 C MILK CHOCOLATE CHIPS

4.4 OZ GRATED CHOCOLATE BAR (USE THE BIG BAR OF HERSHEY'S ON A MICROPLANE GRATER)

1 1/2 C CHOPPED WALNUTS (OR ANY COMBINATION OF NUTS-I USED PECAN AND WALNUTS) OF COURSE, THESE ARE OPTIONAL!

● PREHEAT OVEN TO 350 F
● IN BOWL #1, CREAM TOGETHER SUGARS AND BUTTER. ADD EGGS AND VANILLA.
● IN A BOWL #2, MIX SALT, BAKING POWDER, BAKING SODA, FLOUR AND OATMEAL.
● ADD BOWL #2 TO BOWL #1, SLOWLY, A LITTLE AT A TIME.
● TO BOWL #1, ADD CHOCOLATE CHIPS, GRATED CHOCOLATE AND CHOPPED NUTS.
● DROP ONTO PARCHMENT LINED COOKIE SHEETS, 2 INCHES APART.
● COOK FOR 8-10 MINS UNTIL SET-YOU MAY NEED TO COOK A LITTLE LONGER. KEEP AN EYE ON THESE, DON'T OVERBAKE.

G A R L I C ● C R E A M ● P A S T A

OK, THIS ONE CAME FROM A THEME OF 'GARLIC AND PASTA' GIVEN TO ME BY MY FRIEND, BOBBY. HERE YA GO, BOBERT, ENJOY.

THIS RECIPE AS WRITTEN SERVES 3

3    BONELESS/SKINLESS CHICKEN THIGHS (YOU CAN USE BREASTS OR BOTH)
2    OZ CHOPPED PANCETTA
1    LEMON, JUICED
4    CLOVES OF GARLIC, CHOPPED
3    SHALLOTS, THINLY SLICED
1    CUP OF WHITE WINE
3/4 CUP OF ROOM TEMP HEAVY CREAM (IF YOU USE ANYTHING ELSE, LIKE MILK, IT   WILL CURDLE)
      FRESHLY GRATED PARM
1    TABLESPOON OF BUTTER
1/8 TEASPOON OF WHITE PEPPER
      A FEW GRINDS OF SEA SALT
      SPAGHETTI



●COOK SPAGHETTI ACCORDING TO PACKAGE INSTRUCTIONS.
●START BY SAUTEEING THE CHICKEN AND PANCETTA IN A LITTLE EVOO UNTIL JUST ABOUT COOKED THROUGH.
●REMOVE FROM PAN TO A PLATE.
●ADD BUTTER TO PAN AND SAUTE SHALLOTS AND GARLIC UNTIL AROMATIC.
●ADD 3/4 C. OF WINE TO PAN, BRING TO A BOIL, ADD REMAINING WINE.
●BOIL UNTIL REDUCED, ABOUT 5-7 MINUTES. ADD WHITE PEPPER
●BRING TO A SIMMER AND ADD CREAM AND LEMON JUICE.
●ADD CHICKEN AND PANCETTA BACK TO PAN UNTIL HEATED THROUGH.
●ADD COOKED SPAGHETTI TO PAN AND TOSS TO COAT.
●SERVE, TOP WITH SOME FRESH PARM AND A FEW CRACKS OF SEA SALT.

S A U S A G E ● & ● K A L E ● S O U P

THIS ONE WAS ADAPTED FROM A RECIPE FOUND IN A NEWSPAPER.

1    LB KALE
1    MEDIUM ONION, CHOPPED
2    CLOVES OF GARLIC, CHOPPED
3    POTATOES (BAKING SIZE), CHOPPED
8    OZ CHICKEN SAUSAGE, SLICED (YOU CAN USE WHICHEVER YOU WANT, I
      USED A SPINACH, FETA AND PESTO CHICKEN SAUSAGE FROM WEGMANS)
4    CUPS CHICKEN BROTH (I USED A HOMEMADE TURKEY BROTH I HAD FROZEN)
EVOO

OPTIONAL:
1 CAN OF WHITE BEANS
FETA CHEESE


●SAUTE OVER MEDIUM HEAT THE ONION, GARLIC AND SAUSAGE WITH THE EVOO IN A LARGE STOCK POT.
●WHEN TENDER (AND SAUSAGE IS BROWNED), ADD BROTH, POTATOES AND KALE (AND BEANS IF DESIRED).
●INCREASE HEAT TO HIGH AND BRING TO A BOIL, REDUCE HEAT TO A SIMMER, COVER AND SIMMER FOR 20 MINS.
●SERVE AND TOP WITH FETA CHEESE IF DESIRED (FRESHLY GRATED PARMESAN WOULD BE VERY GOOD TOO) . SEASON TO TASTE WITH S&P

THE SUBSTITUTION OF PARMESAN MAKES ME WANT TO MENTION A DELICIOUS TIP.
PARMESAN IS BEST FRESH AND STILL IN BLOCK FORM (A LITTLE GOES A LONG WAY, IT'S MUCH MORE POTENT). WHEN YOU USE UP ALL YOUR FRESH PARM, SAVE THE RIND AND THROW THAT INTO A STEW/SOUP, THE RIND WILL MELT AND YOUR SOUP WILL BE EVEN TASTIER FOR IT!