Cherie Gordon of Hagersville sent this Peppermint Patty recipe and it certainly looks delicious. Be sure to freeze the peppermint dough before dipping. The mixture is delicate and will fall apart in the chocolate if not frozen first. Store in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
Steve and Jenn Marks shared the bacon and cheese stuffed mushroom and the chocolate peanut butter cookie recipes with us. I have not tried any of these yet but certainly plan to do so soon as they are all recommended by readers and sure look good! I often make peanut butter cookies and add chocolate chips, but have never added cocoa – it does sound interesting. This certainly sounds like a great way to enjoy mushrooms with cheese and bacon.
Thanks so much Cherie, Steve, and Jenn for sharing these recipes with us.
Peppermint Patties
- ¾ cup sweetened condensed milk
- 1 ½ teaspoons peppermint extract
- 4 cups icing sugar
- 1 pound chocolate almond bark
- Sprinkles, optional
Line a baking sheet with parchment paper or wax paper and set aside. In a large bowl, mix together the sweetened condensed milk and peppermint extract. Using an electric mixer, slowly mix in the icing sugar. You want a stiff dough that is not sticky. Once your dough is formed roll it into balls and place them onto the lined tray. Gently flatten the balls down into a thick disc shape. Place the tray into the freezer for 1 hour. When you are ready to dip, melt your almond bark in the microwave in 30-second intervals, stirring after each, until melted and smooth. Working quickly, dip the peppermint patties into the chocolate. Gently shake off any excess or scrape it off the bottom on the side of the bowl. Place dipped candy back onto the lined baking sheet and immediately top with sprinkles. Allow the chocolate to set fully before serving or storing.
Chocolate Peanut Butter Cookies
- ½ cup shortening
- ¾ cup peanut butter
- 1 ½ cups brown sugar
- 3 Tbsp. milk
- 1 tsp. vanilla
- 1 egg
- 1 ¼ cups flour
- ½ cup cocoa
- 1 tsp. baking powder
- ½ tsp. salt
Preheat oven to 375. Beat together the shortening, peanut butter, brown sugar, milk, and vanilla with an electric mixer until well blended. Add the egg and mix just until combined. In a small mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the dry mixture to the wet mixture and stir until combined. Scoop the cookie dough onto an ungreased cookie sheet in 1 to 1 ½ inch dough balls. Use a fork to press the dough down. Bake for 7-8 minutes at 375 just until set around the edges. Cool for 2 minutes on the cookie sheet then transfer to a wire cooling rack to cool.
Bacon and Cheese Stuffed Mushrooms
- 20 small whole mushrooms
- 4 Tbsp. butter melted
- 4 oz cream cheese, softened
- ½ cup shredded Parmesan cheese
- ¼ cup shredded Mozzarella cheese
- 2 slices cooked and finely chopped bacon
- ¼ green bell pepper, chopped fine
- Salt
- Paprika
Preheat oven to 400 degrees. Grease a medium baking dish. Clean mushrooms and break off stems. Dip into melted butter to coat the outside. Place mushrooms upside down into the baking dish. Sprinkle a bit of salt on top and bake for 10-15 min. to remove extra water. Remove from oven, flip them over, draining the caps of any accumulated liquid and put back into the baking dish. In a medium bowl mix cheeses, bacon bits, and chopped pepper. Season with salt to taste. Mixture should be very thick. With a spoon, fill each mushroom cap with a generous amount of the stuffing, slightly mounding it. Arrange the mushroom caps in the same baking dish. Sprinkle a small amount of paprika over them. Pour any remaining butter you have into the baking pan around (not over) the mushrooms. Bake for 20 minutes. Garnish with diced bell pepper, chopped green onions, or parsley.
HINT: To keep whipped cream from deflating, whip into soft peaks and beat in ¼ cup of Greek yogurt per cup of cream. It will keep up to 3 days in the fridge.
FOOD FOR THOUGHT: (from a reader, Barb) Never wait! Life goes faster than you think.
