Peppermint Marshmallows

Found this recipe on the internet. Marcia has made them and recommends them, her recipe is the same except doubled. She says they are especially good in Hot Chocolate!!

PEPPERMINT MARSHMALLOWS
1/2 cup confectioners' sugar
1/3 cup cornstarch
2 (1/4 ounce) envelopes unflavored gelatin
1 1/3 cups sugar
2/3 cup light corn syrup
1/2 cup crushed peppermint candy
1/8 teaspoon salt
Into a small bowl, sift together the confectioners sugar and the cornstarch; line a 13X9 inch baking pan with non stick foil and spray foil with non stick cooking spray; sift 2 tablespoons of the sugar/cornstarch mixture into the pan, tilting to coat the pan; set the rest of the mixture aside for later.
Place 2/3 cup water in a large bowl; sprinkle with gelatin; let soften for five minutes.
In a medium heavy bottomed saucepan, heat sugar, corn syrup, candy pieces and salt over medium heat until sugar and candy pieces are dissolved, stirring occasionally; slowly mix into bowl with gelatin.
Beat gelatin/sugar mixture on high speed with electric beater until light and fluffy, about 15 minutes; spread into prepared pan and smooth top; dust with 2 tablespoons of the reserved sugar/cornstarch mixture and let set at room temperature for 2 hours.
Lift marshmallow block from pan using foil; with a wet knife, cut into six squares.
Spread remaining sugar/cornstarch mixture onto a baking sheet; invert marshmallow blocks onto baking sheet and cut each square into 9 smaller squares.
Toss marshmallows in sugar/cornstarch mixture and set on a pan to set for an additional hour; store loosely covered at room temperature.

Chocolate Mint Creams

This recipe came from my recipe buddy, Marcia McCormick

Chocolate Mint Creams

1 1/4 cups flour
1/2 tsp baking soda
2/3 cup brown sugar
6 TB butter
1 TB water
6 oz (1 cup) semi-sweet chocolate chips
1 egg
1/2- 3/4 lb pastel mint kisses

Sift together flour and baking soda. In medium pan heat and stir brown sugar, butter, and water over low heat until butter is melted. Add chocolate chips and continue to heat and stir until chocolate is melted. Pour into large mixing bowl and let cool for 10-15 minutes. Beat egg into chocolate mixture, then stir in flour mixture (dough will be soft). Cover and chill for 1-2 hours or until easy to handle. Shape into 1" balls and place 2" apart on ungreased cookie sheet. Bake 350* for 8 minutes. Remove and immediately top each cookie with a mint. Return to oven, bake about 2 more minutes. Swirl melted mints to frost cookies. Don't overbake!

Minnie Mouse's Famous Chewy Cheese (Chocolate) Chip Cookies

In September Katie went to Disneyland. In Minnie Mouse's house she saw this recipe and so she took a picture of it and then when she got home she made them for family and everyone at work. They are quite tasty!!!

MINNIE MOUSE'S FAMOUS CHEWY CHEESE (CHOCOLATE) CHIP COOKIES
2/3 c. shortening
2/3 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
2 t. vanilla
3 c. sifted flour
1 t. baking soda
1 t. salt
10 oz. semi sharp cheddar cheese chips OR 10 oz. milk chocolate chips
Mix, shortening, butter, sugar, eggs and vanilla. Stir in dry ingredients. Add chips. Spoon onto cookie sheet and bake at 375 for 10 minutes.

French Chewy (Taffy Pull)

I need to get this recipe on here before I loose it again. Years ago, Alan & MaryKaye Brown came to a mutual activity and we pulled taffy. It was amazing and fun!!! Well we did it again recently. This is so good!!! Nice group activity, enough to keep about 10 to 15 people busy for an hour...

FRENCH CHEWY (TAFFY PULL)
Put in large heavy pan:
6 c. sugar
1 pt. cream
2 c. corn syrup
20 shaves of parafin wax
Stir ONLY once and place on high heat. Turn pan occassionally but DO NOT STIR, reduce heat to medium. Test in cup of cold water, when stretches & snaps off it is ready (About 290 degrees)
Mix together:
1 pkg. knox unflavored gelatin
1/3 c. water
Stir until dissolved and set in glass bowl by pan to keep warm.

Remove pan from heat and add gelatin mixture and 1 lg. T. real butter.
Stir well and then pour onto 5 or 6 BUTTERED plates. OPTIONAL: If you want a variety of flavors you can add 1/2 t. extract to each plate (Mint, orange, lemon, vanilla, etc.)
Allow to cool until cool enough to handle.
Wash hands in cold water and leave damp. Do not grease your hands, use more water as necessary.
Then pull the taffy between to people. Pull, grab center and throw!!
Pull until it is hard to pull and before it breaks. Twist into a long rope. Cut with scissors. Wrap in waxed paper. This stays soft and chewy and is so good!!!

Goumet Pumpkin Spice Cupcakes

Cindy Vickery shared this recipe on Facebook. Yummy!!!

GOURMET PUMPKIN SPICE CUPCAKES
1 Spice cake mix
1 c. pumpkin
1 t. vanilla
2 eggs
1/2 c. milk
1 c. semi sweet chocolate chips
Mix well and scoop into cupcake liners. Bake at 350 for 20 minutes. Cool and Frost with cream cheese frosting.

Tomato Cake

This recipe also originally belonged to Ardeth Mouritsen and was shared with me by Christina Church. This is Christina's husband's favorite cake. Jimmy has always had one of these for his birthday cake EVERY year!!!

TOMATO CAKE
2 c. sifted flour
1 1/3 c. sugar
4 t. baking powder
1 t. soda
1 1/2 t. allspice
1 t. cinnamon
1/2 t. cloves
1/2 c. shortening
1 c. condensed tomato soup
2 eggs
1/4 c. water

Sift together dry ingredients. Add shortening and soup. Beat 2 minutes, scraping the sides and bottom constantly. Add eggs & water. Beat 2 more minutes. Pour into 2 - 9" OR 1- 9x13" sprayed pans. Bake at 350 for 25 minutes.

CREAM CHEESE FROSTING
Beat together:
2 - 3 oz. cream cheese
1 T. milk
Gradually beat in:
2 1/2 c. powdered sugar
Add:
1/2 t. vanilla
Mix well and frost cooled cake.

Domino Dots

This recipe came from Char Adams. She made them for our fireside at her daughter, Karin's request. These are wonderful!!! For some reason I thought Karin said they were Dunkin' Dots???? Karin had to set me straight.

DOMINO DOTS
Place in Bread Machine in this order:
1 c. hot water
2 T. butter, softened
1 egg
3 1/4 c. bread flour
1 t. salt
1 T. yeast
1/4 c. sugar
Set on DOUGH setting. When dough is done, remove dough to lightly oiled surface, cover and let rest for 10 minutes.
Divide dough into 16 to 24 balls. Roll balls in melted butter and then in a mixture of cinnamon and sugar. Place on greased baking sheet. Cover and let rise for 30-40 minutes. Bake at 375 for 12 to 15 minutes. Drizzle with frosting.

Brownie Milk

My MIA MAID class was incharge of the Oct. fireside. We served Brownie Milk and Domino Dots. Both were great!!!!
This recipe originally belonged to Ardeth Mouritsen. It then passed to her daughter Sharon Church who then passed it to her daughter in law Christina Church and her daughter Ciarra brought it to share with all of us. (all 4 of these amazing gals are in my ward) This is good stuff!!! It could put Hershey's Syrup out of business!!!!!

BROWNIE MILK
1/2 c. cocoa
1 1/2 c. sugar
1/2 t. salt
2 c. water
1 t. vanilla
Cook all ingredients, except the vanilla, for 10 minutes after it boils. (cook longer if you want it thicker for ice cream topping) Remove from heat and stir in vanilla. Store in refrigerator. Add to milk according to taste. Serve hot or cold.