Daily Tidbits

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Monday, March 21, 2016

Mint Oreo Cookie Bark

Printed Recipe

  • ~15 Oreos
  • 24 oz White Vanilla Chips
  • 1/2 to 1 t. Mint Extract (to taste)
  • 2-3 drops Green Food Coloring
Cooking Directions
  1. Crush the Oreos. I just put them in a ziploc bag and use my rolling pin. You want a blend of crumbs and cookie chunks.
  2. Melt the chips. I just put them in a pan on the stove and melt them on low, stirring constantly. Once melted, add the food coloring and extract along with the crushed cookies. Mix well.
  3. Spread onto a wax paper lined cookie sheet. Your call as to how thick or how thin you want the bark.
  4. Stick the pan in the fridge for about an hour or until hard. Break the bark into pieces and enjoy.
Holly's Note:
We have a favorite chocolate store that is in Boise. We don't get over there as often as my boys would like, but when we do, they love the Mint Oreo Cookie Bark. The Boy got the bright idea to make our own. I looked around the Internets and found several recipes that were all similar. Most recipes called for 1/4 to 1/2 teaspoon of extract, I used 1 full teaspoon.

These were a hit. The boys said they were perfect and just like the ones at their favorite chocolate store. 

This post has been shared at Chicken Chick, Mostly Homemade Mondays, Art of Homemaking, Modest Monday, Monday Musings, Craftastic Monday, What'd You do This Weekend?, Creative Monday, Good Morning Monday

Saturday, March 12, 2016

Weekend Reflections 3/12

Looking outside....the sun is shining, but there is a chance of rain this afternoon. However, we should hit high 50s, which will feel so warm!

Listening...to a music mix with headphones while I work on computer. That seems to be the MO these days. Current song is Kiss Beth. Next up is Jason Collett Rave on Sad Songs. (Discovered from watching the film Before We Go. Not something I would normally go for, but I really liked it.)

Loving...that Spring is on its way. There were fat Robins in our yard yesterday. I love every season except Summer. I don't do well with the heat.

Thinking...that we need to do some spring trimming in the yard.

In my kitchen...I am enjoying my morning cup of hot chocolate. We grilled steak last night for dinner, so I need to figure out something for tonight. These people I live with? They expect to be fed every day. Seriously! 

Wearing...red penguin pajama pants and a black t-shirt with gray fuzzy socks.

Needing...to work do the transcription tape from yesterday and put in a couple of ours for editing.

Reading...The Secret of Pembrooke Park. I finished The Mistress of Tall Acre and loved it. Review goes up Monday on the book blog.

Today...The Doctor is at work. The Boy is contemplating whether he can golf later because golf season has started for the High School Golf Team and he golfs every day, even when it's drizzling. The Brother is up in McCall for a scout camp out. I think they went tubing last night.

Hoping...“There is some good in this world, and it's worth fighting for.” ― J.R.R. Tolkien, The Two Towers

Planning...I don't know what I'm planning, actually. Some times it's nice to just go with the flow.

Gratitude...for so many things. The flowers that are starting to creep through the ground (my peonies are pushing their way up). Rain instead of snow. Amazing Young Men's leaders for my boys. 

From my world... 

I am giddy, absolutely giddy for this movie. It is probably going to break my heart in a thousand ways, but damn, I am absolutely excited to see it. I love Tony, but I am #TeamCap all the way.

What about you? What are you reflecting on this week? How has your week gone?

Monday, February 29, 2016

Andes Peppermint Crunch Cookies

Printable Recipe

  • 1 cup butter, softened
  • 1 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 egg
  • 2 t. vanilla
  • 1/2 t. baking soda
  • 1 3/4 cup flour
  • 1 cup oatmeal
  • 1 cup grated, sweetened coconut
  • 1 1/4 cup pecans, coarsely chopped
  • 1 package Andes Peppermint Chips
Cooking Directions
  1. Cream the butter and sugars until fluffy (about 3 minutes).
  2. Beat in egg and vanilla.
  3. Add baking soda, salt and flour. Mix completely.
  4. Stir in oats, coconut, nuts and baking chips.
  5. Drop by spoonful onto baking sheet. (2 T. size for large cookies, 1 T. size for small cookies.)
  6. Bake at 325 for 20 minutes for large cookies and 12-15 minutes for small cookies.
  7. Do not overbake. They're crunchy on the outside and soft on the inside.
Holly's Note:
This is the recipe on the back of the Andes Peppermint Chip package. The Doctor loves these because most cookies that have mint in them, also have chocolate in them and since he can't eat chocolate, he's usually out of luck. I hate coconut and I love these cookies. The dough freezes well too. I can only find the Peppermint Chips around Christmas time, so I have to stock up then!

This post was shared at Flashback FridayHappy Holidays Link Party, Tasty Tuesdays, The Gathering Spot, You're Gonna Love It

Monday, February 22, 2016

Best Ever Lasagna

  • 1 lb ground beef
  • 1 lb bulk Italian sausage
  • 1 clove garlic, minced
  • 1 T basil
  • 1 can (14 oz) stewed tomatoes
  • 2 cans tomato past
  • 1 box lasagna noodles, cooked (~9)
  • 2 cups mozzarella cheese, grated
  • 2 cups 2 cups cottage cheese
  • 2 eggs, beaten
  • 2 T dried parsley
  • 1/2 cup parmesan cheese, grated
Cooking Directions
  1. Brown beef and sausage together. Drain.
  2. Add garlic and basil. Stir.
  3. Add tomatoes and tomato paste.
  4. Mix together and simmer for 15-20 minutes.
  5. In a bowl, blend together cottage cheese, eggs, parsley, and parmesan cheese.
  6. Layer everything in a 9 x 13 pan. (Noodles, sauce, cottage cheese mixture, mozzarella, etc.)
  7. Bake at 350° for about 30-40 minutes or until bubbly.
Holly’s Note:
My sister got this recipe from Jr. High School Home Ec. Back in the day when we had Home Economic classes. I make the sauce alone, tripling the recipe, and then freeze it flat in bags and use it as Spaghetti Sauce. My family prefers it over any canned or jar sauce. When I prepare the lasagna, I prepare a 9x9 pan for our family and then freeze a 9x9 pan for later.

This post was shared at Tasty Tuesdays, You're Gonna Love It, The Gathering Spot, Tasty Tuesday, Full Plate Thursday, Share Your Cup Thursday, Coffee and Conversation, Imparting Grace, Bloom Designs,Creative Inspirations, Hearts for Home, Grammie Time,Pin Junkie, Weekend Potluck, Beautifully Creative, Front Porch Friday, Pin Me Linky,Simply & Sweet Friday, Farmgirl Friday, What to do Weekends, No Rules