Excruciatingly Easy Peppermint Patties

Number one son came by today to help me with a few things, and he was immediately drawn to the cute container full of chocolate candies, and, let's face it, who wouldn't be? He popped one into his mouth and exclaimed that they were really good. I thanked him, and told him that I had made them. His eyes widened; he couldn't believe that I had made something that looked so professional, and was so delicious. Your friends and family are going to feel the same. Make these. And then give them away as quickly as you can before you eat them all yourself. Yep, they are that good.

This week I am partnering with Eagle, making great use of one of my favorite products, Eagle Brand Sweetened Condensed Milk, wherein I hope to provide you, each day, with enough ideas to allow you to create a lavish and delicious dessert buffet for your holiday gathering, whatever that might be.

We're going to start off with a guaranteed crowd-pleaser, peppermint patties. I first made peppermint patties years ago. It was a huge pain. I used a recipe from a high-end gourmet magazine, and it was one heck of a lot of work. It was frantic, trying to keep the filling from drying out, having to keep it covered with a damp cloth, spray it periodically with a mist of water, and knead it off and on. I vowed right then and there that I would never make them again. Thanks to the people at Borden, there is a much easier way to do it. Thanks to my adaptation of their recipe, it is child’s play!

Excruciatingly Easy Peppermint Patties

Adapted from a recipe on eaglebrand.com

1 (14-ounce) can Eagle Brand sweetened condensed milk
1 tablespoon peppermint extract
6 cups confectioners’ sugar, plus additional for kneading
Green or red food coloring, if desired
 1 (12-ounce) package semi-sweet chocolate chips
1 tablespoon Crisco or coconut oil

In the work bowl of a stand mixer combine sweetened condensed milk, peppermint extract, and food coloring (if desired). Add 6 cups of confectioners' sugar, and beat on low speed until smooth and well blended. Turn mixture out onto a work surface dusted with powdered sugar.

Knead to lightly form a smooth ball. Roll out dough on a confectioners’ sugar-dusted work surface to 1/4-inch thickness. Using a 1½-inch round cookie or biscuit cutter, cut out as many rounds as you can from the dough; discard scraps.

Allow medallions to dry for one and a half hours, turn over and let dry an additional hour.

In a double boiler over simmering water, melt together chocolate chips and Crisco or coconut oil, stirring until smooth. Dip each pattie into the chocolate mixture, turning to coat, and place onto a parchment-lined baking sheet to dry. At this point you can either sprinkle the tops with crushed peppermint candy, or allow them to dry to later be decorated with green or red candy melts as I have done here.

These taste like the real thing, everyone will love them. This recipe makes approximately 60.

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 Disclaimer: I received compensation from Eagle Brand Milk to create this post.

This post is linked to:

Cooking & Crafting with J&J

Amaze Me Monday

Busy Mondays

Celebrate Your Story

Inspire Me Tuesday

Reader Tip Tuesday

Tuesdays with a Twist

The Scoop

Dream, Create, Inspire

O My Heartsie Girls Wonderful Wednesday
 Homestead Wednesday

Wow Us Wednesday

Wine’d Down Wednesday

Dishing It & Digging It

Full Plate Thursday

Grace at Home

Friday at the Fire Station
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You Need an AnySharp Knife Sharpener!

When I initially set up housekeeping, my interest was in tackling the kitchen first. I was so excited to fill the shelves with dishes, and as many kitchen gadgets as I could put my hands on. Now, as a seasoned veteran (if you'll pardon the culinary pun), what I have learned after all these years is that, for the most part, gadgets are unnecessary. What I ended up doing with all of those gadgets was storing them. Now, with years of experience under my belt, I can tell you that the only two things a good cook needs is a sharp knife and a microplane grater.

The important thing about having a knife is keeping it sharp. I have a knife sharpener that my dad gave me. I suspect it was one that he bought a while ago and had intended to give my mom, but never got around to it. It's rather large, and cumbersome, and electric, with a long cord, it all fits into an annoying box, and is shoved into the back of the pantry behind my massive collection of pastas. I know it's important to keep knives sharp, but oh, what a pain it is to drag out that sharpener just for one or two knives. So, when AnySharp Pro got in touch with me and wanted to know if I was interested in trying their knife sharpener, I leapt at the chance. 

When the box arrived, and I saw this tiny little implement for sharpening knives, I couldn't imagine that this thing would do any good. I went to bed that night and lie there thinking about that sharpener. So, around 2 o'clock in the morning, I got up to satisfy my curiosity. Wow! I could not believe it. A couple of pulls of the knife through the top of this little device, and it was the sharpest it has ever been. Naturally, I had to use it, so I spent the next hour or so cutting up all of the multicolored peppers in the vegetable bin, not to mention chopping scallions, and cutting broccoli florets for a recipe that I had intended to make on Wednesday.

Honestly, I don't impress easily, but I am really impressed with this wonderful little sharpener. The great thing about it is that it's not a whole lot bigger than a golf ball, and fits nicely in my silverware drawer. No moving the pastas this way and that trying to excavate my big old clunky knife sharpener. No having to plug it into the wall, unplugging the coffee maker or the crockpot or other appliances that I need to use, nope none of that. I think this is my new favorite kitchen tool. I think you'll feel the same; this is a must-have for anyone who is serious about cooking, or serious about keeping knives sharp.

It's available on Amazon for pocket change and you can buy one here.  Buy one, or two, or more than that. This makes a great, inexpensive, and appreciated gift.And Mother's Day will  be  here before you know it.

Disclaimer: I received a complimentary AnySharp Pro knife sharpener in exchange for an honest review.

Melissa's Hollandaise Sauce

Are you familiar with the term Hygge? It's a Danish word, and it means to live in a cozy, comfortable, soothing fashion. It's what the Danes consider partially responsible for their country being number one on the list of happiest countries in the world. I've been reading a lot about that lately, and embracing this wonderful lifestyle. Actually, I've been doing this for a long time; I just didn't know that there was a word for it. I am a nester. Yes, I've traveled a good bit, but to me there is absolutely no place like home. And when I am home, I love to hunker down and get cozy. I will light a fire in the fireplace, and enjoy it while I'm having my morning coffee. I love to burn candles, I love pillows and throws, and I love everything that makes me feel all warm and fuzzy inside.

Another way to embrace this idea is by making things simpler for ourselves, and that includes cooking. It doesn't mean that we shouldn't have wonderful food, it just means that that wonderful food shouldn't be him impossibly difficult to make. As we head into the New Year, let's make things easy on ourselves, and get a little help from some friends.

My friends at Melissa's Produce are among my best. I have a total love affair, as I'm sure you all know by now, with their Fire Roasted Sweet Red Bell Peppers. I also have a new best friend in their prepackaged Hollandaise Sauce. A produce of France, it is stored in the fridge, and any time you want a bit of hollandaise on top of vegetables, eggs benedict, let's face it even over a simple poached egg, all you have to do is snap off the corner, place the packet it in a glass of warm water to heat it up, or toss it in the microwave for 10 seconds, and you have a delicious, elegant hollandaise sauce. Put this on your list for the New Year, you’re going to want to have plenty of this in stock.

Disclaimer: I was sent complimentary packets of Hollandaise from Melissa’s Produce by way of introduction, and am I ever glad they did!

Viki's Granola, Product Review

As you all know from the many recipes that I have shared with you, I make my own granola. Because I do, a commercial variety has to be pretty special in order to turn my head; Viki's Granola does just that. Good-for-you delicious, it has no preservatives, is sodium free, contains no trans fat, is full of healthy whole grain, is gluten free, kosher, dairy free, and gives you high energy while being sweetened naturally, so is not cloying like a lot of other varieties.

Not a cereal eater? There are loads of other ways to enjoy Viki's Granola. My new favorite way is to toss it with popcorn when making caramel or kettle corn.  It is a wonderful addition!  Other ways include:

Sprinkle on muffins or quick breads before baking
Use as a replacement for oats in streusel topping
Turn your favorite fruit and yogurt into a delicious parfait
Toss with salad
Stir into pancake or waffle batter
As a crunchy ice cream topper

I think you'll find that its uses are endless. You won't want to be without it.

Yep, it’s that good.

I received complimentary packages of Viki’s Granola in exchange for an honest review.

8 Minute Mushroom Risotto

Pressure cookers scare me. It's not from any experience that I've had with them, good or bad, I've had none, but I well remember the stories from my youth of my grandmother trying to use her stove-top version to make applesauce and having to bring in a ladder in order to wash off the ceiling. Mr. O-P felt the same, having been scarred in his youth by witnessing a similar explosion. So when I was offered one to test from the makers of the Power Pressure Cooker XL, I have to admit to being a bit wary. My fears were not assuaged in reading the accompanying usage manual that suggested this not be used by persons with “reduced physical, sensory, or mental capabilities, or lack of experience and knowledge…” Yikes! I had to seriously question whether or not I fell into any of these categories.

My first use was the seasoning process, easily done with nothing more than water. Thinking back, I shouldn't have used up all of the ice when filling a pitcher with freshly brewed iced tea because, at about the same time I turned the pressure cooker on, new ice dropped from the maker with a crash into the newly emptied bin, and I immediately hit the floor, fearing the worst. Can you say edgy? Mr. O-P was particularly worried that the top might be launched from the unit causing me some sort of disfiguring injury. Suffice it to say that we needed cocktails before putting it to use.

Last night, too tired to cook, but knowing we both needed something, and loathe to serve my usual easy meal of a bowl of Doritos, I decided to make mushroom risotto. To me, this would be the true test of whether this thing had value or not because while I truly love risotto, I truly hate making it, and, when I do, seldom get the hoped for results.

There was a bit of chopping involved -- onion, mushrooms, garlic, fresh basil, but that was it. The beauty of modern pressure cookers is that you can cook, sear, and sauté, right in the unit prior to pressure cooking, and avoid a lot of messy cleanup.

My sautéing accomplished, I stirred in the other ingredients, holding both cream and Parmesan aside for later addition, put the lid on, closed the vent, and waited while the pressure built up and the risotto cooked for 8 minutes. Yes, eight. Minutes. No stirring, no slowly adding stock and waiting for it to evaporate before adding more, just relaxing in front of a not-very-relaxing baseball game while the time counted down.

Once it did, and the pressure was manually released by moi, I opened the lid. Frankly, it didn't look like much. The onions had risen to the top, and I was convinced this was a failure of monstrous proportions, but I dutifully poured in the heavy cream and Parmesan and began to fold everything together. As I did, the most beautiful risotto began to appear, the earthy mushroom aroma delighting my senses. I was stunned. And not only did it look good, but it was delicious. Stunned x 2. To my way of thinking, it is well worth the price and storage space to have one of these for the risotto alone.

It also has a handy "keep warm" feature to which it defaults upon completion of cooking. You'll find this enormously handy when your husband asks for "just a taste" of yours, and ends up polishing off the entire bowl!

It's not often that I get this excited about an appliance, but I am. Giddy, in fact. And now I cannot wait to see what else I can do. Oh, and clean up...did I mention that it is a breeze? Wow. Power Pressure Cooker XL, where have you been all of my life?!

Mushroom Risotto
Recipe courtesy of Power Pressure Cooker XL

2 ounces olive oil
1 yellow onion, diced
2 cloves garlic, minced
2 cups Arborio rice
4 ounces dry sherry
4 cups homemade chicken stock
8 ounces crimini mushrooms, sliced
4 ounces heavy cream
2 tablespoons grated Parmesan cheese
1 ounce fresh basil, chiffonade

Place the inner pot into the pressure cooker. Push the Rice/Risotto button; adjust time to 8 minutes.

As the pressure cooker heats, place the oil in the pressure cooker to warm, and sweat the onions and garlic together for 2 minutes. Add the mushrooms, stir, and cook an additional 3 minutes.

Add the rice, sherry, and chicken stock; mix to evenly distribute mushrooms.

Place the lid on the cooker, locking it in place, and switch the pressure value to the "closed" position.

Once the timer reaches "0," the cooker will automatically switch to "Keep Warm." Switch the pressure valve to "Rapid Release." When the steam is completely released, remove the lid.

Stir the heavy cream into the rice mixture, and fold in the Parmesan cheese and basil.  Serve.

If you’d like to own your own personal Power Pressure Cooker XL (and you know you want one), you can order one online by clicking here.

Disclaimer: 
I received a Power Pressure Cooker XL free of charge in exchange for an honest review.

This post is linked to:

 Tickle my Tastebuds
Two Cup Tuesday
Wow Us Wednesday
Work It Wednesday

CedarLane Quinoa & Vegetable Enchiladas, Product Review

When CedarLane® offered to send me a package of frozen Quinoa & Vegetable Enchiladas, how could I resist? I mean, I love enchiladas, and have a bit of a fondness for quinoa, so I figured why not give them a try. Once they arrived, however, I had blogger's remorse. What would I say if I didn't like them? Not everyone can like everything, right? I had the whole scenario planned out in my head. I would thank them kindly, give them the old “It's not you, it's me” routine because, more and more, I just knew that these were not for me. Meanwhile, we had a bit of a health upheaval here, and as time passed, my worries continued.

So today I finally popped them into the oven and made up some pico de gallo while they baked. My reasoning, of course, was that when I didn't like them at least I would have some good, fresh pico de gallo to eat. Well, as it turns out, I didn't like them, I loved them! Honestly, I could not believe how good these were. These did not taste as if they had been frozen at all, but had a very fresh taste. Plus, the taste is complex. Some frozen enchiladas just have an overall taste of some amalgam of dubious Mexican ingredients. With these, I could taste each ingredient, the corn, black beans, quinoa, bell peppers, onions, mushrooms, yellow squash, and the poblano crema, and the tortilla actually tasted like corn. As an added bonus, they are hearty, satisfying, gluten free (if that is an issue for you), and only 340 calories, for an entire fill-you-to-the-brim with delicious goodness meal! Did I mention that they are good for you? Each serving contains 12 grams of protein and 7 grams of fiber.

I'm glad to know that they are available at my local market _____ because, at first chance (actually, I am leaving now!), I am buying more.

These are seriously good, with seriously impressive nutritional value, along with the ease of being microwaveable. Run, don't walk to your nearest store and stock up. 

Yep, I liked them!

 

Brussels Sprouts Salad

Mr. O-P is not a fan of cruciferous vegetables. Me? I love them, and have since I was a little kid. Perhaps it’s because they are easy to grow and I enjoyed doing that as a youngster (and still do). Or perhaps it is because they are so readily available and are, for the most part, affordable.

While perusing the vegetable bin this morning, I ran across a package of Brussels sprouts. These are the already-roasted-and-vacuumed-sealed sprouts from Melissa’s Produce, the people who like to make things both healthy and easy for you.

I was looking for something different to do with them, when the idea of putting them into a salad occurred to me. As it turns out, it had also occurred to Jamie Deen as well, who made this delicious salad and vinaigrette dressing. It goes together in a breeze when you don’t have to roast the Brussels sprouts, but I found the dressing a bit vinegary for my taste, so added a tablespoon of sugar. I am also not a huge fan of peppery rocket (argula), so used my own mixed greens. Here is my adapted version. 

Brussels Sprouts Salad

Adapted from a recipe by Jamie Deen

1 8 oz. package Melissa’s roasted Brussels sprouts, quartered
5 big handfuls mixed greens
1 Fuji or Gala apple, diced
1 cup red seedless grapes, sliced in half
1/2 cup crumbled feta cheese

Kosher salt and freshly ground black pepper, to taste

Simple Vinaigrette

3/4 cup olive oil
1/4 cup red wine vinegar

1 tablespoon Dijon mustard
1 tablespoon minced red onion

1 Tablespoon sugar
Kosher salt and freshly ground black pepper

Toss together the Brussels sprouts, greens, apples, grapes, and feta cheese in a large salad bowl. Drizzle with about 1/2 cup of the Simple Vinaigrette, and toss once again to combine.

To make vinaigrette:
Place the oil, vinegar, mustard, onion, and sugar into a large jar and shake it vigorously. Taste for seasoning and adjust as necessary with salt and pepper.

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 This post is linked to:

Full Plate Thursday

Create It Thursday

Thursday Favorite Things

Five Star Frou-Frou,

Simple and Sweet Fridays

Foodie Friday & Everything Else

Fridays Flash Blog