Mint Chocolate Bark

Hello!

Can you believe Christmas is two weeks away?!

I can't!

I've been doing a lot of cooking to test out recipes

for the big Christmas dinner I'm hosting.

One dessert I tried, and ate it all loved

was this Mint Chocolate Bark.

It's sooo easy and sooo good.

I repinned this recipe from from my friend April on Pinterest.

Here's the details. I halfed the recipe, and next time I'll be making the whole thing for sure!

Also, I couldn't find mint extract so I didn't use it, but it was plenty minty without.

I did go heavy with the Andes, though.

Ingredients:

16 ounces white chocolate, finely chopped
1 teaspoon mint extract (NOT peppermint), optional
Green food coloring
16 ounces semisweet chocolate, finely chopped
1 box (4.67-ounces) Andes Crème de Menthe Thins, unwrapped and coarsely chopped

Preparation:

1. Line a baking sheet with parchment paper and set aside.
2. Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Add the mint extract, if using, and stir to combine. Add a few drops of green food coloring and stir until desired color is reached.
3. Spread the white chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick you’d like your bark, you may not need the entire surface of the pan). Refrigerate for 15 minutes, until just about set.
4. Meanwhile, melt the semisweet chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Pour over the white chocolate layer and spread evenly over top. Sprinkle with the chopped Andes mints and press down lightly to push the mints into the top chocolate layer. Refrigerate for at least 30 minutes, until completely set.
5. Cut the bark or break into uneven pieces. Store in an airtight container at room temperature or in the refrigerator. When stored in the refrigerator, it will keep for at least 2 weeks.

Enjoy!

xoxo - Bethany

Mountain Apple Cobbler

Happy Halloween!

I hope everyone has a safe and happy night, whether they are out and about, or at home.

I will be at home eating passing out candy and watching Nashville on ABC.

I wanted to share a treat with y'all that is To. Die. For.

Seriously, its amazing, so much so, I almost didn't get a picture of it before it was eaten up!

 (I went with the freaky font because A) It's Halloween - duh! and B) Frankly this is the prettiest food picture I've ever taken. I thought twice about posting it, but I'm just keepin' it real)

Okay, something you must know about the recipe before you read any further.
It has a weird secret ingredient.
I was skeptical. And it sounded kinda gross.
But trust me, the end result is delish!
It's Mountain Dew.
Yes, this recipe calls for one can of Mountain Dew. 
Forgive me, please.
But in my defense...this not some sort of clean eating organic foodie website.
I just post stuff that taste good to me and my man. Amen.
Okay, enough of the disclaimers...here's the recipe.

Mountain Apple Cobbler - adapted from All Recipes

Ingredients:
2 large granny smith apples pealed, cored, and cut into 8 wedges each
2 cans of crescent rolls
2 sticks (1 cup) butter, melted
1 c white sugar
1/2 c brown sugar
1 tbsp ground cinnamon
1 can of lemon lime soda (such as Mountain Dew)

Preparation:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Unroll the crescent roll dough, and separate the sheets into individual triangles. Roll each apple wedge into a triangle of dough, and place them into the baking dish, seam sides down.
3. Mix the melted butter, sugars, and cinnamon in a bowl, and spoon evenly over the dough-wrapped apple slices. Pour the soda over the rolls.
4. Bake in the preheated oven until the top is browned, the apples are cooked through, and the cobbler is bubbling, 45 to 50 minutes. 

Enjoy!

 

xoxo - Bethany

Pumpkin Biscotti

As soon as I read the November issue of Southern Living,

I knew I wanted to make this pumpkin biscotti.

I love any and all pumpkin desserts

...and I love biscotti!

I must say, although it turned out really good, 

it's kind of time consuming.

And it was harder than I expected to find the pumpkin seeds.

Other than that, it's a great recipe for a fall party or having company.

Here's the recipe:

Ingredients:

1 cup shelled, raw pumpkin seeds
1 cup sugar
6 tablespoons butter, softened
1 cup canned pumpkin
2 large eggs
3 1/2 cups all-purpose baking mix (I used Pioneer Baking Mix)
1 tablespoon pumpkin pie spice

 

Preparation:

1. Preheat oven to 325°. Bake pumpkin seeds in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 10 minutes.
2. Meanwhile, beat sugar and butter at medium speed with an electric mixer until creamy. Stir in canned pumpkin. Add eggs, 1 at a time, beating until blended after each addition. Add baking mix and pumpkin pie spice, beating until blended.
3. Gently fold pumpkin seeds into sugar mixture. Cover and freeze 1 hour or until firm.
4. Divide dough in half. Shape each portion into a 12- x 3-inch slightly flattened log on a lightly greased baking sheet, using lightly floured hands.
5. Bake at 325° for 35 minutes or until firm. Transfer to wire racks; cool completely (about 1 hour). Cut each log diagonally into 3/4-inch-thick slices with a serrated knife, using a gentle sawing motion. Place on greased baking sheets.
6. Bake at 325° for 20 minutes; turn cookies over, and bake 20 more minutes. Transfer to wire racks; cool completely (about 30 minutes). Store in airtight containers up to 4 days.

Enjoy!

xoxo - Bethany

 

Copycat Panera Wild Rice and Chicken Soup

Hello Everyone!

Today I am following through on 2 of my 4 simple goals

by blogging about a new recipe I tried this week.

 I found this recipe on Pinterest,

but  it originated from Carrie's Experimental Kitchen.

This is an awesome soup. 

I have had it at Panera Bread several times,

and this recipe is an exact match.

So creamy and yummy!

Also, I tried this bread because the grocery didn't have any fresh baked french bread.

And it was really good!

Pillsbury Simply Rustic French Bread.

It's a really dense bread with a crunchy crust.

A perfect bread as a side with a soup.

All in all, it was a great meal!

Here is the recipe:

Ingredients:

4 c. Low-Sodium Chicken Broth
3 c. Water
1 pkg. Near East Long Grain & Wild Rice with Flavor Packet
2 Stalks Celery, thinly sliced
1/4 c. Red  Onion, thinly sliced
1/2 c. Carrots, thinly sliced
1 tsp. Dried Majoram
Extra Virgin Olive Oil
2 tbsp. All Purpose Flour
3/4 c. Heavy Cream
1/4 c. 2% Milk
Kosher Salt, to taste
1/4 tsp. Fresh Ground Pepper
  2 c. Cooked Chicken

Preparation: 

In a large saucepan, drizzle olive oil on the bottom and add your carrots, celery, onion, marjoram and seasoned flavor packet and saute for 5 minutes. Add the rice and stir; then add the flour. Add the chicken broth and water, bring to a boil and simmer for 15 minutes. While this is simmering, heat the heavy cream and milk in a small saucepan until hot. Add to the soup mixture along with the cooked chicken and simmer for another 30 minutes or until the rice is cooked through. Season with salt and pepper. Makes 8 cups. 

Enjoy!

xoxo-Bethany 

Refreshing Watermelon Cucumber Salad

Hello friends!

I'm still in Houston, but I had to share this awesome recipe.

Before I left Nashville, I went looking for a recipe using cucumbers

because Aunt Darnell sent me home with some when I visited her in Asheville.

I found this recipe from here 

and tweaked it ever so slightly...adding more cucumber and mint.

And let me tell you, it is so good.

A perfect summer salad.

1/4 watermelon, diced into bite-sized chunks
  2-3 cucumbers, diced into bite-sized chunks
2 oz. feta cheese, crumbled
Juice of 1 lime
1 Tbsp. extra virgin olive oil
8-12 fresh mint leaves, chiffonade
salt and pepper 

Combine all ingredients and enjoy. :)

Easy and yummy, my favorite.

The Best Pasta Salad Ever.

Hey y'all. 

Today, I'm blogging about a recipe I re-pinned from my friend Ashley on Pinterest.

It's a broccoli, grape, pasta salad.

And it's awesome.

It also happens to be a Southern living recipe from last fall that I missed.

It's super healthy too.

Just kidding :)

But it is super delicious.

Scroll to the bottom for the complete recipe.

Here it is step by step.

First, toast pecans in the oven at 350 for 5-7 minutes. Stirring once halfway through.

Meanwhile, remove broccoli florets from stem and chop into bite size pieces.

Cook pasta according to package directions and drain well.

 Halve the grapes.

In a large bowl whisk mayo, onion, red wine vinegar, and salt together.

Add broccoli, grapes, and pasta. Toss to coat. Cover and chill 3 hours.

Add bacon and pecans prior to serving.

Enjoy :)

Here's the details...

Ingredients

I cup chopped pecans

1/2 16oz package farfalle (bow-tie) pasta

1 lb fresh broccoli

1 cup mayo

1/3 cup sugar

1/3 cup diced red onion

1/3 cup red wine vinegar

1 teaspoon salt

2 cups seedless grapes, halved

8 cooked bacon slices, crumbled

Preparation

1. Preheat oven to 350. Bake pecans ain a single layer in a shallow pan for 5-7 or until lightly toasted, stirring halfway through.

2. Prepare pasta according to package directions and drain well.

3. Meanwhile, cut broccoli florets from stems and chop into bite size pieces. Optional: Peel hard outer layer of stems and finely chop to include.

4. Whisk together may and next 4 ingredients in a large bowl. Add broccoli, grapes, and pasta. Toss to coat. Cover and chill 3 hours. Stir in bacon and pecans just prior to serving.

I'm headed to Houston this morning to spend sometime with my parents.

Hope y'all have a great week!

-Bethany

Spicy Chicken Tacos

We've been busy around here with my mother in law and sister in law's family visiting over the weekend. We had a wonderful time visiting and did ALOT of eating. We ate these spicy chicken tacos Friday night. They were awesome, as usual (they're a staple around our house in the warmer months).

There are 2 parts to this recipe: a jalapeno slaw that I adapted from a Paula Deen recipe*  and jerk chicken. 

First, for the slaw, this is what you need

(Cilantro, Green Bell Pepper, Red Bell Pepper, Orange Bell Pepper, Bag of Shredded Lettuce, 2 Jalapenos, Lime, Salt, Honey....and a Red Onion that is not pictured. Don't ask.)

 

See that white thing in the background? That's my mandolin slicer, which I love because it makes quick work of the next steps of this recipe.

(This is my disclaimer to use the guard that comes with your mandolin slicer...don't be like me.)

 

Thinly slice all the peppers after you've deseeded them, and the red onion. 

Chop about half a bunch of cilantro and add to the thinly sliced vegetables and shredded lettuce. Mix well. 

 

 

Juice the lime (should produce about 2 tbsp) and add to the vegetable mixture. 

Add salt and honey to taste (start with 1 tbsp of honey and 1/2 tsp salt). Cover and refrigerate for at least 30 minutes.

Now, for the chicken. This is all you need.

(Or any other Jerk or Caribbean seasoning. Jason prefers this, but its a little on the hot side for me.)

 

And chicken. And oil.

 

I cut the chicken into bite size pieces before cooking it to speed the cooking process.

Sprinkle with the seasoning.

 

 

And saute in hot oil for 3-5 minutes, or until done.

Now just assemble tacos which chicken, slaw, and cheese!

(Our secret ingredient for making them extra fattening decadent is white cheese dip.)

Enjoy!

-Bethany

*I couldn't find an online link but the Paula Deen Recipe came from a Special Issue of Cooking with Paula Deen called Paula Deen's Best Dishes, August 2010.