Mint Julep Kisses Cookies
They are very tasty and can be a little addictive! These don't keep long - plan to serve these very soon after making them. If you try the overnight method, make these before bedtime and your cookies will be ready and waiting in the morning. You can also make them early in the day and once the oven is completely cooled, they should be ready.
24-36 cookies 1¼ hours 15 min prep
2 egg whites
3/4 cup granulated sugar
1/2 teaspoon peppermint extract
2 drops green food coloring
6 ounces mini chocolate chips
Preheat gas oven to 325 degrees F.
Beat egg whites until stiff peaks form, gradually adding in the sugar while beating.
Add mint extract and food coloring.
Stir in the mini chocolate chips by hand.
Drop by teaspoonful onto parchment lined cookie sheets.
Set pans into oven and immediately turn off the heat and leave in the oven overnight (no peeking)- as the oven cools down, the cookies will cook.
OR set the pans in the preheated oven and immediately reduce the heat to 275 F and bake for 50 minutes.
Check 10 minutes early in case your oven runs hot- when done, they should be airy, light puffs that are very crisp and fragile on the exterior.
NOTE: This recipe really is meant for a gas oven;electric ovens don't cool down as quickly and may overcook your meringues so the overnight method isn't recommended.
Instead, if you have an electric oven, simply preheat your oven to 275F and cook for 40-50 minutes.
Mint Julep Brownies
24 servings 55 min 10 min prep
1 cup butter
4 ounces unsweetened chocolate squares
2 cups sugar
1 1/2 cups flour
2 tablespoons bourbon
1 teaspoon peppermint extract
1/2 teaspoon salt
powdered sugar (optional)
Preheat oven to 350F, and grease and flour a 13 x 9 inch pan.
Melt butter and chocolate in a saucepan over low heat, stirring often until smooth; cool slightly.
Beat eggs at medium speed in a mixer for 2 minutes; gradually add in sugar.
Add in chocolate mixture, flour, bourbon, extract, and salt and beat well.
Pour batter into the prepared baking pan and bake for 25-30 minutes.
Cool completely before cutting and sprinkling with powdered sugar.
Cherry Tomato Appetizers
You can make these ahead of time to have ready for your guests.
40 appetizers 20 min 20 min prep
40 cherry tomatoes
7 1/2 ounces tuna
4 ounces cream cheese, softened
2 tablespoons onions, grated
salt and pepper
2 tablespoons lemon juice
1 tablespoon heavy cream, to moisten (about)
Cut thin slice from stem end of each tomato.
Remove pulp, and invert on paper towel to drain.
Combine all other ingredients to form a creamy consistency.
Stuff tomatoes using a small spoon.
Garnish with parsley.
Make ahead and chill.
French Bread Appetizers
24 servings 32 min 20 min prep
24 slices French bread, 1/4 inch thick
1 cup cheddar cheese, shredded
1/2 cup mayonnaise
1/2 cup sour cream
1 (7 ounce) package dried Italian salad dressing mix
1/2 cup red bell peppers, chopped
1/2 cup green bell peppers, chopped
Preheat oven to 375 F degrees.
Place bread slices on cookie sheet.
Add cheese,mayonaise, sour cream and dry italian dressing mix well.
Put a scoop of mixture on each bread slice.
Sprinkle bell peppers on top.
Bake 10 to 12 minutes until the cheese has melted.
Cheesy Olive appetizers
Bet you can't eat just one! Prep time includes 20 minutes of flash freezing.
48 appetizers 55 min 40 min prep
2 cups grated cheddar cheese
1/2 cup soft butter
1 cup unsifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1 jar stuffed green olives
Mix together all the ingredients except the olives.
It will be a thick mixture.
Drain at least 48 stuffed green olives.
Wrap approximately 1 teaspoon of the cheese mixture around each olive, to completely cover it.
Flash freeze covered olives at least 20 minutes.
Store in a freezer bag until ready to serve.
Bake on an ungreased cookie sheet at 400F for about 15 minutes.