I don’t have the patience to be a baker, so when I come across a recipe as easy as this I am a very happy girl! Not only is this super easy but they are really good and they look fabulous!! This is a great cookie to give as a gift to all of your family and friends!
INGREDIENTS
Keebler grasshopper cookies
1 package Ghiardelli melting white chocolate wafers
Candy canes, crushed
DIRECTIONS
Melt the white chocolate wafers according to package directions and taking one cookie at a time dip the cookie into the white chocolate covering the cookie completely, but letting the excess drip off. Place the covered cookies on parchment paper or non-stick foil. Sprinkle the covered cookies with crushed candy canes and let the chocolate set for 15 minutes or until firm.
Do this for each cookie. Store In an airtight container.
Enjoy!
This recipe was found on Pinterest
This recipe is a semi-homemade recipe using already made pie crust as the bottom of the cookie. I liked that as it made the recipe very easy to follow. These do taste like a mini pecan pie with a drizzle of chocolate! I had three teenagers in the house the day I made them and needless to say there were gone very quickly! Depending on what pie crust you use will depend on how many cookies you get. I used one Pillsbury pie crust (the package has two, so you could easily double the recipe).
INGREDIENTS
1 prepared single pie crust
2 Tablespoons butter
1/2 cup pecans, chopped
1/3 cup packed brown sugar
1/4 cup corn syrup
2 eggs
1/8 teaspoon salt
1/4 cup milk chocolate chips for decorating
DIRECTIONS
Preheat oven to 400 degrees. In a large non-stick pan combine butter, pecans, brown sugar, corn syrup, salt and eggs. Cook on the stove top over medium low heat just until thickened about the same consistency of pudding. Remove from heat and set aside. Unroll your dough and using a 3 inch cookie cutter, cut out circles. Gently fold the edges of the dough up, about 1/4 of an inch making a well in the center. Spoon 1 tablespoon of the pecan mixture into each circle. Place the cookies on a parchment lined baking sheet. Do this for each cookie. Bake for 8 minutes or until the filling is just set. Remove from oven and cool on a wire rack. Place chocolate chips in a Ziploc bag and microwave for 15 seconds or until mostly melted. Snip off the tip of the and drizzle chocolate over the cookies. Cool until set.
Enjoy!
This recipe comes from www.spendwithpennies.com
A few weeks ago I had a call from my neighbor Mary Ann who said the knife guy was on his way over to her house and asked if I’d had any knives to be sharpened. Knife guy? Who has a knife guy? I had never heard of such a thing! Needless to say , 
I gathered all my knives…steak knives, cutting knives, paring knives and of course my carving knives and over I went!
Sure enough a van pulls up and out comes Ron! Ron Roemer is the knife guy! He is also the scissor guy and the garden tool guy! You guessed it, if it’s dull he can sharpen it. Ron pulled out a couple tools from the back of his van and went to work! All of my knives were sharpened in about 30 minutes and ready to carve those holiday turkeys. Mary Ann had her garden tools done in no time too!
Ron travels from his home in Gilmanton NH and can be reached at his home office at 603-527-8688. If you need a knife or tool sharpened , this is the man to contact!
Thanks Ron!
A few weeks ago, Jim and I took some time out to have lunch at Cafe Mediterraneo at 119 Congress street in Portsmouth, New Hampshire. I have been by this restaurant many, many times and it is always super busy. We went on a Wednesday afternoon for lunch and we were able to get right in and have a front table by the window to watch the hustle and bustle going on outside. The restaurant itself is very well kept and very clean. The table was nicely set with water, warm bread and menus in our hands as soon as we were seated. The lunch menu had a number of things to choose from, but I went with one of my all time favorite dishes, Fettuccini Alfredo with shrimp ($18.00) and Jim chose the Italian Sub ($9.00).
The Fettuchini Alfredo is made with their special blend of cream, romano cheese and butter. You can add chicken or shrimp as I did. This lunch did not disappoint… it was excellent. The pasta was cooked perfectly, shrimp just right and the cream sauce was rich and flavorful! Excellent dish !
Jim’s Italian sub was filled with spicy cappicola, salami, mortadella, fresh provolone cheese, lettuce, onions and red peppers…this was also very good. There was not a crumb left when Jim was done! The bread was just right and filled with some of the most flavorful meats available, the cheese was just the right amount to balance all of that meat! Excellent !
I had some time to look over their menu and I already want to go back as there is so much more to try. They are open for lunch and dinner with daily specials. They had some great looking appetizers. Everything from bruschetta ($9.00) with garlic bread, tomato, basil, red onion and balsamic to an antipasto plate ($12.00) with assorted Italian meats and cheeses, hot cherry peppers, mixed greens and a balsamic vinaigrette. They have a number of house specials as well, these all looked fabulous! Pork Osso bucco ($22.00), seafood risotto with muscles, lobster, scallops, shrimp, spinach roasted red peppers, black olives in a feta cream sauce ($24.00), or how about a roasted half duck ($22.00), maybe baked salmon ($22.00) or another one of my favorite dishes lobster ravioli ($19.00). So many great house specials, this is just a glimpse of what they have! They have a number of pasta, seafood, chicken and veal dishes.
If you are looking for something a little smaller they have plenty of soups and salads to choose from as well. The Cafe Med soup ($5.00), Pasta e Fagioli ($5.00), along with Caesar salad ($6.00), Caprese salad and a house salad with tuna, eggs, cucumbers, tomatoes and black olives on a bed of mixed greens ($8.00).
So if you find yourself in Portsmouth, give Cafe Mediterraneo a try, they do have a website and also take reservations at 603-427-5563.
Enjoy!
As I mentioned in yesterday’s post we have been doing a lot of stir fry, enjoying all the fresh vegetables. One of the things I will sometimes do when I am planning on stir frying is going to the salad bar and getting all of the vegetables from there as they are all washed and trimmed ready to go! I did not make this dinner. Robby and his friend, Autumn, made dinner for Jim and I! I enjoy having kids in the kitchen and this was a great recipe for them to make. Robby made the rice and Autumn made the stir fry. They did an excellent job! I was curious how the sauce, made by Chili’s, was going to be and I can say we were pleasantly surprised. It was very good. We all enjoyed the flavors. It was on the sweeter side but very good overall. I would definitely buy it again!
INGREDIENTS
1 package Chili’s citrus mango chicken stir fry sauce
3 chicken breasts, cut into bite size pieces
Assorted vegetables of your choice
White rice cooked according to package directions
1 Tablespoon canola oil
DIRECTIONS
Heat the wok on high, add the canola oil. When the wok is hot add the chicken pieces browning on both sides. When the chicken is almost cooked through add your vegetables and the sauce. Turn the heat down to medium and continue cooking until the chicken is cooked through. When the chicken is cooked through serve chicken and vegetable over cooked rice.
Enjoy!
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