Thin Mint "Puppy Chow"

Oh yes...yes I did...

THIN MINT "PUPPY CHOW"

For Green Chow:
5 cups rice chex mix
1-1/2 cups white chocolate
2 drops mint extract
green food coloring
1 cup powdered sugar

• Melt white chocolate (best if using a double-broiler), add in mint and green food coloring to liking.
• Pour over chex mix in a large mixing bowl. Stir until all the chex mix is covered.
• In a brown bag, pour in powdered sugar and then the chocolate coated chex. Fold over to close and shake until all  blended.
• Lay out on cookie sheet in single layer and let set.

5 cups rice chex mix

1 sleeve thin mint cookie mix, roughly chopped

1-1/2 cups semi-chocolate 

1-1/2 cups powdered sugar

• Mix chex mix and thin mint cookies in large mixing bowl.
• Melt chocolate and pour over chex mix.
• In a brown bag, pour in powdered sugar and then the chocolate coated chex and cookies. Fold over to close and shake until all  blended.
• Lay out on cookie sheet in single layer and let set.

After both "flavors" are set, break apart some of the larger pieces. Then, in a large bowl, gently mix both flavors together, and serve! Enjoy!

FBF: Bacon-Chocolate Chip Cookies

FLASH-BACK FRIDAY

BACON-CHOCOLATE CHIP COOKIES

click on image to see full post from 3/1/12

Holiday Sweets Round-Up! {linky}

Trying something new this weekend! So many Christmas parties and gatherings, I could use all the help possible with deciding what to bring! I've partnered up with Ground Beef Budget Cooking and More and Noshing with the Nolands to participate in the fun! Please visit their pages with sweets and show them some blog-love! =)

Quick Eggnog Pie

Red Velvet White Chocolate Chip Cookies

Rocky Road Chocolate

So now help us out with some delicious dishes! 

This is a blog hop! Link up your "sweets" recipes! Please limit to only 3, thanks!

FBF: Peanut Butter Cookies

FLASH-BACK FRIDAY

PEANUT BUTTER COOKIES

click on image to see full post from 12/13/2011

Christmas Cookies Review

2011 CHRISTMAS COOKIES REVIEW

Here are a few of the cookies I made last year. I did a "25 Days of Christmas Sweets"...so every day. For 25 days. I'm not going to do that again...it was a LOT of work.

But here, enjoy them again this year!

  

  

  

Everything Pumpkin {linky}

Here is a low-down on all my pumpkin recipes on my page!

EVERYTHING PUMPKIN

  

  

  

LINK UP YOUR PUMPKIN RECIPES!

Pumpkin Cookies *Best Ever!*

PUMPKIN COOKIES

*best ever!*

1 cup butter, room temperature 
1/2 cup sugar 
1/2 cup firmly packed brown sugar 
1 cup canned pumpkin 
1 egg 
1 teaspoon vanilla extract 
2 cups flour 
1 teaspoon baking soda 
1 teaspoon baking powder 
2 teaspoons cinnamon 
1/4 teaspoon salt 
Penuche Glaze 
3 tablespoons butter 
1/2 cup firmly packed dark brown sugar 
1/4 cup milk 
1 1/2-2 cups confectioners' sugar 

•  Preheat oven to 350 degrees. 
• Have ready some ungreased baking sheets.
•  In a large mixing bowl, cream butter and the sugars together until light and fluffy. Blend in pumpkin, egg and vanilla extract. 
• In separate bowl, stir together flour, baking soda, baking powder, cinnamon and salt. Mix flour mixture into butter-sugar mixture.
• Drop tablespoonfuls 3 inches apart on ungreased baking sheets. Bake the cookies for 10-12 minutes until golden around the edges. Remove warm cookies and transfer to racks. Let cool completely for a least one half hour, then frost with glaze. 
• For Glaze:. In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable. Using a silicone basting brush, which I love and use religiously now, or a butter knife to spread glaze on cookies is the best tip. (Please note; this glaze will harden fairly quickly. I suggest that you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.)

recipe directly from Food.com

Bacon and Chocolate Chip Cookies

Oh yes, you read that right! These cookies have an amazing chocolate and smoky flavor. These are defiantly my new favorite!

BACON & CHOCOLATE CHIP COOKIES

For the bacon:
8 slices thick cut bacon
1/2 cup brown sugar

For the cookies:
2-1/4 cups flour
1/2 tsp baking soda
3/4 cup butter, melted
1/2 cup white sugar
1 cup brown sugar
1 Tblsp vanilla extract
1 whole egg
1 egg yolk
2 cups semi-sweet chocolate chips

For the bacon:

• Preheat oven to 350 degrees.


• Place bacon in a single layer on a foil lined sheet.


• Sprinkle brown sugar on top of bacon strips. Bake for 30-45 minutes or until crispy, making sure to turn bacon over after half way.


• Remove from oven and place on a wire rack for cooling. Once bacon has cooled chop it finely.

For the cookies:

• Reduce oven temperature to 325 degrees.


• Sift flour and baking soda.


• In a medium bowl, cream butter with the white and brown sugar.


• Add vanilla, egg, and egg yolk to the bowl and beat until light and creamy.


• Add flour mixture and mix well.


• Add diced candied bacon and chocolate chips and stir until just combined.


• Place golf ball sized balls of dough on a parchment lined cookie sheet and bake for 18-20 minutes or until edges are brown. Remove from oven and let cookies sit on the pan for a couple of minutes before placing on a wire rack.

This recipe is derived from Quick Dish