Almost Famous Peppermint Bark

Source:  Food Network Ingredients

12 ounces good-quality semisweet chocolate, chopped into 1/2-inch pieces

1 1/2 teaspoons peppermint extract

1 pound good-quality white chocolate, chopped into 1/2-inch pieces

3 candy canes or 12 round hard peppermint candies, crushed

Directions
  1. Line a 9-by-13-inch baking dish with aluminum foil, shiny-side up; smooth out any wrinkles. Heat 1 inch of water in a saucepan over low heat until steaming.
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Amaretti Cookies

Submitted by Nancy Echikson

  • 1- 7 ounce package almond paste
  • 1 cup granulated sugar
  • 2 large egg whites
  • 1 teaspoon amaretto or almond extract

Pre heat oven to 350.  Beat sugar and almond paste at medium speed in stand mixer until it’s in small pieces.  Add egg whites and amaretto or almond extract.  Beat on high speed for 4 minutes till smooth. … Read More » “Amaretti Cookies”

Nutella Pudding

Nutella Pudding I eat completely gluten free so I rarely find dessert items on restaurant menus that work for me.  When I found Nutella Pudding on Brookhaven’s Dixie Q menu I knew I must seize the opportunity to order dessert!   After taking my very first bite I knew that if there ever was an occasion to exclaim loudly the three simple letters “O.M.G” it was then. … Read More » “Nutella Pudding”

Easy Chocolate Peppermint Bark

Source:  Genius Kitchen

READY IN:

20mins SERVES:

20-30 YIELD:

1 1/2 pounds UNITS:

US Ingredients

  • 12 ounces quality white chocolate (like Ghirardelli)
  • 12 ounces quality dark chocolate (like Ghirardelli)
  • 1⁄2 cup crushed peppermint candy (like starlite)

Preparation:

  1. Line a 9×12 pan with parchment paper.
  2. Melt the dark chocolate (use the method you prefer, either double boiler, or microwave – cook 30 seconds in a heat-proof bowl, stir and repeat until you have a smooth consistency.
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Easy Homemade Vanilla Ice-cream

Ingredients:

  • 4 cups half and half or light cream
  • 1 14oz can Eagle Brand sweetened condensed milk
  • 2 Tablespoons vanilla extract

Preparation:

  1. In a large bowl, combine ingredients; mix well.  Pour into ice cream freezer container.  Freeze according to manufacturer’s instructions.  Enjoy!

Below is a photo of my ice-cream maker.  It is sooooo easy we could make ice-cream daily!… Read More » “Easy Homemade Vanilla Ice-cream”

Berries and Cream

My kids love this snack (or dessert) during fresh berry season! 

Ingredients:

Any fresh berries.  We typically use:

  • Blueberries
  • Strawberries
  • Raspberries
  • Blackberries

For the Cream:

  • 1 Cup Heavy Whipping Cream
  • 3 T Sugar

Preparation:

Wash berries, cut strawberries if they are large.  Put all the berries together in a big bowl.

With an electric mixer mix the cream and the sugar on high speed until peaks form. … Read More » “Berries and Cream”

Hello Dolly Cookie Bars

Ingredients:

  • 1 stick butter
  • 1 cup coconut flakes
  • 1 cup butterscotch chips
  • 1 cup chopped pecans
  • 1 cup crushed graham crackers  (I use Gluten Free purchased at Sprouts)
  • 1 cup chocolate chips
  • 1 can Eagle Brand Milk  (I use sweetened condensed coconut milk (nondairy) also from Sprouts)

Preparation:

Melt butter in a 9×12 pan.  Sprinkle 1 cup crushed graham crackers over butter. … Read More » “Hello Dolly Cookie Bars”

Berry Angel Food Dessert

My mom made this for Memorial Day and we simply could not get enough of it!  I went to Alabama to visit her this weekend and lucky for us….she made it again!  I particularly love the fact that she made me my very own gluten free version that nobody else could touch but me! (per Mama’s rules)

Ingredients: 

  • 1 10 inch angel food cake
  • 1 8 oz packages of cream cheese, softened
  • 1 cup white sugar
  • 1 8 oz container of thawed cool whip
  • 16 oz vanilla or tapioca pudding
  • 1/2 quart fresh strawberries
  • 1/2 quart fresh blueberries
  • 1/2 quart fresh raspberries
  • 1 18 oz jar strawberry glaze

Preparation:

  1. Crumble the cake into a 9×13 inch dish.
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Simple Molasses Cake

Q and A with Kathleen Grissom, Author of The Kitchen House and Glory Over Everything

Q: At times in the novel, you can almost smell the hearty foods being prepared by Mama and others. In your research, did you find any specific notes or recipes from kitchen houses that you can share with your readers?

A: In 1737, William Byrd, founder of Richmond, wrote of the many types of fruits and vegetables available in Virginia.… Read More » “Simple Molasses Cake”

Melon Berry Blast Pops

Source:  Kroger mail

Ingredients:

  • 2 cups cubed watermelon
  • 2 cups raspberries
  • 1/2 cup full-fat canned coconut milk
  • 2 tablespoons honey
  • 1 tablespoon freshly squeezed lime juice

Preparation:

  • Blend watermelon, raspberries, coconut milk, honey and lime juice in blender.  Pour mixture through fine sieve into pitcher, pressing it through with back of spoon as necessary.  Then pour puree into popsicle molds and freeze until firm. 
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