Chocolate-Mint Truffle Cookies

I found this in yet another magazine and OH MY GOODNESS were they yummy. I have promised this recipe to people for a couple of weeks now and I am just now getting around to typing it out. Sorry for the delay, but hopefully I'll be forgiven when you try these.Ingredients:
1/4 c. butter, cubed
1 c. semi-sweet chocolate chips, divided
1 egg
1/3 c. sugar
1/3 c. brown sugar
1/2 tsp. vanilla
1/8 tsp. peppermint extract
1 c. flour
1/3 c. baking cocoa
1/4 tsp. baking powder
1/8 tsp. salt
1 pkg. (4.6 oz) Andes mint candies, chopped divided
2 tsp. shortening
1 large candy cane, crushed

In a small saucepan over low heat melt the butter and 1/2 cup of the chocolate chips. Remove from heat and stir until smooth and allow to cool slightly. Stir in the egg, sugars and extracts. Combine the dry ingredients and stir into the chocolate mixture. Fold in 3/4 c. of the Andes mints.

Roll rounded tablespoon fulls into balls and place on a greased cookie sheet. Bake at 350 degrees for 12-14 minutes. Let them cool completely.

In a small saucepan melt the remaining chocolate chips, Andes mints, and shortening until fully melted and combined. Dip cookies in chocolate and sprinkle crushed candy cane over the top. Allow to cool completely and enjoy!
Yields 2 dozen

Chicken Parmigiana

I love pasta. If you have followed this blog much at all you probably already know that. I also love to take my restaurant favorites and work them out at home. I am usually surprised at just how easy some of them are. This is very simple and oh so tasty! Ingredients:
2 boneless, skinless chicken breasts
2 egg whites, slightly beaten
1 c. bread crumbs
1/4 c. Parmesan cheese
2 slices of mozzarella cheese
6 oz. spaghetti, cooked and drained
1 c. spaghetti sauce of your choice

Combine the bread crumbs and Parmesan cheese in a shallow bowl and set aside. Pat dry your chicken breasts with paper towel. You want them to be dry so that the breading stays on well. Coat a chicken breast with egg whites and then coat with the bread crumb mixture. Place on a greased broiling pan. Repeat with the second chicken breast.

Cook at 375 degrees for 18 minutes. Increase the heat to 425 degrees and place a cheese slice on each chicken breast.

Meanwhile, place the spaghetti on a place and pour half the sauce on top. Place a finished chicken breast on top and enjoy!
Serves 2
Points: 12

Chocolate Toffee with Almonds

Tonight was the annual candy making party with Cassandra. Always a blast and super yummy. This year I wanted to make toffee, but it needed to be jazzed up a bit so I added chocolate and almond slices.Ingredients:
1 c. butter
1 c. sugar
1/4 c. water
1/2 tsp. salt
1 tsp. vanilla
2 c. semi-sweet chocolate chips, divided
1 c. sliced almonds

Butter a jelly roll pan and set aside. Combine butter, sugar, water and salt in a heavy saucepan. Cook over medium heat stirring constantly until the mixture comes to a full boil.

Continue cooking, stirring occasionally until candy thermometer reaches 300 degrees (about 20 minutes). Remove from heat and stir in vanilla.

Pour into the buttered jelly roll pan and spread out. Sprinkle half the chocolate chips over the top. Let sit for a few minutes until they melt and then spread evenly. Sprinkle with half the almonds and let cool completely.

Once it has fully cooled, flip jelly roll pan onto wax paper. The toffee should come out rather easily. In a small saucepan over low heat melt the rest of the chocolate chips and then spread that over the back side of the toffee. Sprinkle with the remaining almonds. Let cool completely and then break into pieces.

Cherry Cheesecake Cookies

I found this recipe in a Cooks Country magazine and I knew that I would have to try it. I love all things cheesecake and these are fantastic! I forgot to take a picture, but I am making them again in a couple of weeks for a Christmas party and I'll take a picture then and update.

Ingredients:
3-1/2 c. flour
2 tsp. baking powder
1 tsp. salt
2 8oz packages of cream cheese, softened
20 T. unsalted butter, softened
1-1/2 c. sugar
2 large eggs
2 tsp. vanilla
1 c. graham cracker crumbs (about 8 whole crackers)
2 20 oz cans cherry pie filling

Combine flour, baking powder and salt in a bowl and set aside. In a mixer beat cream cheese, butter and sugar until smooth and creamy. Add eggs and vanilla and mix until incorporated. On low speed add the flour mixture and mix just until combined. Refrigerate dough until firm, at least 30 minutes.

Place the graham cracker crumbs in a shallow dish. Roll dough into 1-1/2 inch balls then roll in the crumbs. Place on greased baking sheets about 2 inches apart. Use a spoon to make an indention in the cookie and fill with 2-3 cherries.

Bake at 350 degrees for 12-14 minutes.

Yields 4 dozen cookies