Peppermint Patties

I have now found my go-to recipe for homemade Peppermint Patties!

The first time we made them, we didn’t have any Peppermint oil (unknown to us at the start of the recipe though) so they were part-way made before it ever occurred to one of us to go get the peppermint, and when we did…well,  it wasn’t there! So anyways, we decided to use an orange flavoring instead…They did come out really good with the orange, but i guess it’s all about what you decide you like best! – and i adore mint!  Anyways, they so amazing (Oh, and did i mention screaming simple?!) Go make them you guys, you won’t regret it (well, maybe you will, – but that would only be if you eat almost all one batch in a single night, but who in the world would ever do that?! Right?! hahaha! 😉


  • 1 cup Powdered Sugar, Plus More For Rolling
  • 2 teaspoons Water
  • 2 teaspoons Light Corn Syrup
  • ¼ teaspoons Peppermint Extract
  • 4 ounces, weight Dark Chocolate, Chopped
  • 1 Tablespoon Shortening (or Coconut Oil)

Directions: In a medium bowl, add the powdered sugar. Sprinkle the water, corn syrup and extract over the top of the sugar. Slowly beat the mixture with an electric mixer. At first, it will seem like the mixture won’t come together, but stay with it. When it begins to clump, gather the mixture in your hands and knead it together. You should have a soft white dough that holds together well.  Next, take two pieces of parchment paper of equal size and dust them with powdered sugar. Place the dough on one piece, dust with more powdered sugar and cover with the other piece of parchment paper. Roll out the mixture to 1/4″ thickness. Keep the dough between the two sheets of parchment paper, place it on a small baking sheet and freeze for 30 minutes.

Once 30 minutes has elapsed, peel off the top layer of parchment and cut out as many circles as you can with a 1.5″ cookie cutter. When you run out of space, gather up the dough and roll it out again. You should get about 12 circles. Place the circles back on the cookie sheet lined with parchment and freeze solid for at least 1 hour.

When ready to dunk, melt the chocolate and shortening in the top of a double boiler until smooth. Remove from heat and let the melted chocolate cool for a few minutes.

Now, take the patties out of the freezer and dunk them QUICKLY in the chocolate. Place them back on the parchment-lined sheet and freeze to set. Store in the freezer.

Bon Appètit!

Picture & Recipe credit:

Perfect Peanut Butter Cookies

Hi Everybody! 
We found this great recipe for Peanut Butter Cookies over on Tasty Kitchen a few weeks ago, and we have already made several batches per week since then! – They are just that amazing!!!  😉


  • 1 -1/4 cup Flour
  • 3/4 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1/2 cup Softened Butter (1 stick)
  • 1 cup Peanut Butter, creamy or crunchy, your preference!
  • 3/4 cup Sugar
  • 1/2 cup Brown Sugar, Firmly Packed
  • 1 whole Egg
  • 1 tablespoon Milk
  • 1 teaspoon Vanilla extract

Directions:  Preheat oven to 350 degree’s.  Line two baking sheets with parchment paper.

In a mixing bowl, stir together the flour, baking soda, baking powder, and salt. Set aside.

In the bowl of a stand-mixer fitted with the paddle attachment, beat the butter and peanut butter together until smooth and fluffy. Add the sugars and mix until combined. Then incorporate the egg, followed by the milk and vanilla. Gradually add in the flour mixture and beat until thoroughly combined.

Put a few tablespoons of sugar in a shallow small bowl for rolling your cookies. Using a medium cookie scoop, portion out your dough, roll each into a ball and roll each ball in the sugar until coated on all sides. Place them on the prepared baking sheet, allowing room for the cookies to spread out while baking.

Bake for 10-12 minutes , being careful not to over-bake. The cookies will look slightly underdone in the center, but they are not. They will set up as they cool.

Happy Baking & Bon Appétit! 

Soft Lemon-Ginger Cookies

Fresh Ground Ginger If you are in the mood for a light lemon and ginger summer treat – go make these cookies!  😉


  • ½ cup Butter, softened
  • 1 cup packed Brown Sugar
  • 1 Egg
  • 3 tablespoons Sour Cream
  • ½ teaspoon Lemon extract
  • ½ teaspoon Vanilla extract
  • 1-3/4 cups all-purpose Flour
  • 1 teaspoon baking Soda
  • 1 teaspoon Cream of Tartar
  • 1 teaspoon ground Ginger
  • ¼ teaspoon Salt

 Directions: In a small mixing bowl, cream the butter and brown sugar. Beat in the egg, sour cream and extracts. Combine the flour, baking soda, cream of tartar, ginger, and salt; gradually beat into the creamed mixture.  Put on cookie sheet 2 in. apart.

Bake at 350 degrees for 10-12 minuets or until lightly golden brown. Remove from pan immediately and put on racks to cool.  Yield:  2 Dozen

Happy Baking & Bon Appètit!

Aunt Mary’s Fudge Brownies

Good afternoon everyone!

What an eventful day it has already been, as you heard from my last post, my pet Dairy Cow, “Jemimah”, was due to have her calf at anytime. Well, at 9am this morning she had a cute, little, bull calf. Everything went well, and both mother and baby are doing great! Here is a picture of the calf and mother, still trying to think of a name for him. 🙂

“A kind heart is a fountain of gladness, making everything in its vicinity freshen into smiles.” ~Washington Irving

This is my Aunt’s delicious recipe, they are the best brownies ever! They are a moist, cake like brownie, the chocolate frosting really makes it extra yummy! It has been a favorite of all the family for as long as I can remember! Thanks, Aunt Mary for sharing this wonderful recipe with us! 🙂


Aunt Mary’s Fudge Brownies

  • 1 cup (2 sticks) butter
  • 1/2 cup cocoa
  • 4 eggs
  • 1 1/2 cups flour
  • 1 tsp. vanilla
  • 1 cup chopped nuts
  • 2 cups sugar


  • 1/3 cup evaporated milk
  • 1/2 cup butter (1 stick)
  • 1 box confectionery sugar
  • 1/2 cup cocoa
  • 1 tsp. vanilla

Brownie batter – beat all together and Bake at 350 degrees for 25 minutes.

Frosting – heat milk, butter, confectionery sugar, cocoa and vanilla. Pour over warm brownies.

Easy Cheese Ball   A friend of mine made this recipe for a get-together, and we all loved it, so i got her recipe!  It’s great for larger gatherings, and since it’s almost the 4th of July i thought i would share it with you!


  • 1 lb. Cheddar Cheese (grated = 4 cups)
  • 8 oz. Cream Cheese
  • 3/4 cup Ranch Dressing
  • 1 tsp. grated Onion
  • 2 tbsp.  Celery  (chopped fine or diced)
  •   1-2 cups.  Chopped nuts

Directions: Soften Cream Cheese. Then in large mixing bowl, mix all ingredients together thoroughly. – form into a ball shape and roll in chopped nuts. Serve with crackers, or veggies!   Keep Refrigerated until ready to serve.   Serves between 8-14 people.

Bon Appètit!

(Photo via Google Image)

Blueberry Muffins

 Happy Monday Everyone!

I  should probably warn you right now that i am addicted to these muffins! – I simply adore them!( as much as i can for a muffin and all… – you must understand that of course!) 😉 Anyways, Here’s my favorite recipe for blueberry muffins! 🙂


  • 1/2 cup Margarine
  • 1 cup sugar
  • 2 Eggs
  • 2 cups Flour
  • 2 tbs. Baking Powder
  • 1/2 tsp. Vanilla
  • 1/2 tsp. Salt
  • 1/2 cup Milk
  • 2 cups Blueberry’s

Mix all dry ingredients together in one bowl and then add the liquids.    Warning – Once you add the liquid ingredients, mix only to incorporate everything, to much mixing and the muffins come out terrible!    Bake at 375degrees for 15 minuets.

Happy Baking & Bon Appètit!

Photo via Pinterest

Coconut Oatmeal Chocolate Chip Cookies into the kitchen this afternoon, i was assaulted by the most wonderful aroma of chocolate goodness. ( yup, i said chocolate!)  – My mother was busy baking a delicious cookie recipe that she found from the website Tasty Kitchen.   I was utterly amazed at how awesome these were! – perfectly sweet, but not too much so, and the coconut addition to this recipe was top notch!

 “These chocolatey-coconut delights are perfectly chewy and delicious. Beware, they will disappear from the cookie jar in a day, tops!”


  • 1-¼ cup All-purpose Flour
  • ¼ cups (Rounded) Cocoa Powder, Unsweetened
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ⅛ teaspoons Salt
  • 6 Tablespoons Unsalted Butter, Room Temperature
  • 3 Tablespoons Coconut Oil
  • ½ cups Granulated Sugar
  • ½ cups Light Brown Sugar, Packed
  • 1 whole Large Egg
  • 1-½ teaspoon Pure Vanilla
  • 1 cup Shredded Coconut (unsweetened)
  • 1 cup Old Fashioned Rolled Oats
  • 1 cup Semi-Sweet Chocolate Chips
Directions: Combine flour, cocoa powder, baking soda, baking powder, and salt; set aside.

In an electric mixer, cream together the butter, coconut oil, and sugars. Scrape down the sides and then add the egg and vanilla; mix to combine. On a low speed, gradually add the flour and cocoa mixture, until incorporated. Add the shredded coconut and oats and mix. Add chocolate chips and mix until just folded in. The dough will be pretty solid. Form into balls about the size of a heaping tablespoon and place on a lined-baking sheet (with a Silpat or parchment paper).

Bake at 350ºF for 11 minutes. Remove from oven and let cool for about 2 minutes more on the sheet, then remove and place on a cooling rack, or on an opened brown paper bag. Eat to your heart’s content. They are delicious!

-Prep Time 10 Minutes -Cook Time 11 Minutes- Servings 36 -

 Happy Baking  & Bon Appétit!

(Recipe by  inspired by How Sweet It Is, and Cooks Illustrated.)

Creamed Tuna and Peas on toast

Good afternoon!

“We do not understand the intricate pattern of the stars in their courses, but we know that He who created them does, and that just as surely as he guides them, he is charting a safe course for us.” ~Billy Graham

Creamed tuna is a quick, easy meal to make. It is good over buttered toast or mash potatoes.


Creamed Tuna

  • 1 TBSP. butter
  • 3/4 cup flour
  • 1-2 cups milk
  • 1-2 cans tuna
  • frozen peas
  • 1/8 tsp. cayenne pepper
  • salt (amount as desired)
  • pepper (amount as desired)

Melt butter, and then fry the flour in the butter until brown. Add milk and stir. Drop in peas and tuna, and heat until it’s all thick and warm. Add more milk if needed to bring it to the consistency you desire. Salt, pepper and cayenne pepper for taste, then serve over  buttered toast or mashed potatoes.

Sloppy Joe’s

Sloppy JoesThis is just a very simple recipe that can also be cooked in a crock-pot on days when your in a hurry and know that you won’t have time to cook at  meal time that day. 🙂
  •  Meat ( Beef or Venison) (you can adjust the amount that you put in…if  using more than 1 pound though, you will want to increase your other ingredients)
  • 1/2 cup chopped Onion
  • 1 diced Pepper
  • 3/4 cup Ketchup
  • 1/4 cup Water
  • 1 tsp. Sugar
  • 2 tsp. brown Mustard
  • 1 tsp. white Vinegar
  • Rolls

Directions:  Sauté everything together in a pan over medium heat until thoroughly cooked.  [easy right?!]    An alternative to cooking this on the stove is to put all the ingredients together in a crock-pot and set on medium-low heat all afternoon to have a very easy dinner waiting for you when you are ready to eat.

Serve over rolls with a fresh salad and Iced Tea and you’ve got yourself one easy summer supper! 🙂

Happy Cooking and Bon Appétit!