Mint Cookies and Cream Cheesecake Bars

What You'll Need

• one teaspoon mint extract
• ½ tsp salt
• 3 large eggs, room temperature
• green food coloring (optional)
• one pound mint oreo cookies
• four Tablespoons butter
• three (8 ounce) packages cream cheese, room temperature
• ¾ cup white sugar
• ¾ cup sour cream
• one teaspoon vanilla extract

How to Make It

1. Preheat oven to 325. Line a 9×13 pan with aluminum foil, leaving a 2 inch overhang for easy removal.
2. Spray the aluminum foil with non stick cooking spray,
3. Place 28 oreos in a food processor or grinder and pulse until they are finely ground.
4. Add the melted butter and stir until the oreos are moistened.
5. Pour the crumb mixture into the 9×13 and press firmly until the crumbs are evenly distributed.
6. Bake this for 10 minutes in oven and remove from oven and set on a cooling rack while you make the cheesecake mixture.
7. In large mixing bowl beat the cream cheese and sugar about 2 minutes until smooth.
8. Add the sour cream, vanilla, mint extract and salt and beat together for 30 seconds.
9. Scrape down the sides.
10. Add the eggs one at a time and beat well after each egg.
11. Add green food coloring to get desired shade of green.
12. Break the remaining cookies in half and gently pulse them in the food processor so that they are still chunky.
13. Stir them into the cheesecake mixture.
14. Pour the cheesecake on top of the oreo crust and spread evenly.
15. Then I took about 4 oreos and crumbled them on the very top.
16. Bake in the preheated oven for 40 minutes until the filling is set around the edges and the middle is a little wobbly.
17. Chill for at least 3 hours or overnight. Keep them stored in the refrigerator.

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Peppermint Meltaways

What You'll Need

• Peppermint Cream Cheese Frosting:
• one (8 oz) package cream cheese
• ½ cup salted butter, softened
• one cup sifted powdered sugar
• one teaspoon peppermint extract
• one cup unsalted butter, softened
• ½ cup powdered sugar
• 1 teaspoon peppermint extract
• 1¼ cup all-purpose flour
• ½ cup cornstarch
• crushed candy canes for garnish

How to Make It

1. In a small mixing bowl combine flour and cornstarch.
2. Set aside.
3. In another small mixing bowl cream together the butter and powdered sugar.
4. Add peppermint extract.
5. Slowly add the flour and cornstarch mixture to the butter and powdered sugar mixture.
6. Combine well and refrigerate for an hour.
7. After the dough has chilled preheat oven to 350 degrees.
8. Roll the dough into 1 to 1½ inch sized balls and place them 2 inches apart on a parchment lined baking sheet.
9. Bake for 10-12 minutes in the oven until the edges start to lightly turn brown.
10. Remove from the oven and let cool completely.
11. To make the peppermint cream cheese frosting, cream together cream cheese and butter.
12. Add peppermint extract and slowly add the sifted powdered sugar.
13. Frost the cookies with the frosting and garnish with crushed peppermint candy canes.

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Slow Cooker Coconut Chicken

What You'll Need

• tow garlic cloves minced
• ⅛ teaspoon ground cloves
• 6 Tablespoon flaked coconut
• minced fresh cilantro for garnish
• four boneless skinless chicken breasts or 6 boneless skinless chicken thighs
• ½ cup light coconut milk
• tow Tablespoons brown sugar
• tow Tablespoons soy sauce

How to Make It

1. In a large bowl, combine coconut milk, brown sugar, soy sauce, minced garlic, and ground cloves.
2. Spray a slow cooker lightly with cooking spray and place the chicken in the bottom.
3. Pour the sauce on top and cover.
4. Cook for 4-5 hours or until chicken in cooked through.
5. Serve chicken with shredded coconut and ciliantro.

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Mini Toffee Chocolate Chip Cheese Balls

What You'll Need

• ½ cup semi-sweet mini chocolate chips
• ½ cup English toffee bits
• 2 cups pecans, chopped
• 8 ounces cream cheese, softened
• ¼ cup butter, softened
• ¼ cup Biscoff creamy spread
• ¼ teaspoon vanilla
• ¾ cup powdered sugar
• 2 tablespoons brown sugar

How to Make It

1. In a large mixing bowl, beat the cream cheese, butter, Biscoff, and vanilla until fluffy and well combined.
2. Add the powdered sugar and brown sugar and beat until completely mixed .
3. Stir in the chocolate chips and toffee.
4. Cover and refrigerate 1-2 hours to allow flavors to blend.
5. Shape mixture into 1½ inch - 2 inch mini cheese balls and roll in chopped pecans, completely covering the outside.
6. Store in refrigerator until ready to serve.
7. When ready, add a toothpick to each mini cheese ball and serve along with pretzels, graham crackers, or apple slices for dipping.
8. Makes about 18 mini cheese balls.

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Slow Cooker Meatball Marinara

What You'll Need

• oning
• ½ t thyme
• ½ t oregano
• ¼ t sugar
• ½ t lemon juice
• 2 pounds precooked meatballs (I used Italian meatballs)
• 3 (14.5 ounce) cans italian stewed tomatoes
• 1 (8 ounce) tomato sauce
• 4 T tomato paste
• ½ t powdered garlic
• ½ t italian seas

How to Make It

1. Place italian stewed tomatoes, tomato sauce, tomato paste, powdered garlic, italian seasoning, thyme, oregano, sugar and lemon juice in a blender.
2. Blend until the sauce is smooth and ingredients are combined.
3. In your crockpot, place meatballs on the bottom.
4. Pour the marinara sauce on top of the meatballs.
5. Cook on high for 4 hours and low for about 5-6 until meatballs are heated through.
6. Serve over some hot pasta and enjoy. :)

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Turtle Cookies

What You'll Need

• 1 c. all-purpose flour
• ⅓ c. cocoa powder
• ¼ tsp. salt
• ½ cup butter, softened
• ⅔ c. sugar
• 1 large egg, separated, plus 1 additional egg white
• 2 T. milk
• 1 tsp. vanilla extract
• 1¼ c. pecans, finely chopped

Caramel Filling

• 14 soft caramel candies
• 3 T. heavy cream
• Chocolate Drizzle (optional):
• 2 oz. semi-sweet chocolate
• 1 tsp. shortening

How to Make It

1. In a medium mixing bowl, combine flour, cocoa and salt. Set aside.
2. On high speed in a stand mixer or with a hand mixer, beat together butter and sugar for about 2 minutes until light and fluffy.
3. Add egg yolk, milk and vanilla.
4. Mix until incorporated.
5. Reduce speed to low and add flour mixture until combined.
6. Wrap dough in plastic wrap and refrigerate for an hour.
7. Whisk egg white in a bowl until frothy.
8. Roll cookie dough into one inch balls.
9. Dip the cookie balls into the egg white and roll in the chopped pecans until outside is coated.
10. Place the balls 2 inches apart on the cookie sheet.
11. With a teaspoon make a small indentation in each ball.
12. Bake at 350 degrees for about 12 minutes or until set.
13. While they are baking prepare the caramel filling.
14. Melt the caramel and heavy cream in the microwave stirring every 30 seconds until it is fully melted.
15. Once the cookies are baked, make the indentation again and using a teaspoon fill each indentation with the caramel.
16. If drizzling with chocolate, melt the chocolate and shortening in the microwave, and scoop into a ziplock bag.
17. Barely snip the corner and drizzle over the cookies.
18. Yield 24 cookies

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Baked Teriyaki Chicken

What You'll Need

• one clove garlic, minced
• 1⁄4 tsp ground ginger
• 1⁄4 tsp ground black pepper
• green onions for garnish
• four Boneless Skinless Chicken Breasts
• one tbsp corn starch
• one tbsp cold water
• 1⁄2 cup white sugar
• 1⁄2 cup soy sauce
• 1⁄4 cup cider vinegar

How to Make It

1. In a medium saucepan over medium low heat, whisk together soy sauce, cider vinegar, garlic, ginger,cold water, and cornstarch, black pepper.
2. Turn the heat to medium high until it comes to a boil and reduce heat to low.
3. Whisk until the sauce starts to thicken.
4. Line a 9x13 with aluminum foil and spray with cooking spray.
5. This helps for easier clean up.
6. Preheat oven to 425 degrees.
7. Lightly sprinkle each side of the chicken with pepper.
8. Lay the chicken in the pan and generously coat each side of the chicken breast with the teriyaki glaze.
9. Cook for about 30-35 minutes or until the chicken is no longer pink and the juices run clear.
10. Brush each side with the glaze every 10 minutes while cooking.
11. When finished, serve over rice and pour the rest of the sauce over the chicken and rice.

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