Mint Chocolate Chip Cookies

Ingredients

• 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
• 1/2 cup butter or margarine, softened
• 1/4 teaspoon peppermint extract
• 8 to 10 drops green food color
• 1 egg
• 1 cup creme de menthe baking chips
• 1 cup semisweet chocolate chunks

Heat oven to 350 degrees Fahrenheit. In large bowl, stir cookie mix. butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chips.

Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

"Miracles are a retelling in small letters of the very same story which is written across the whole world in letters too large for some of us to see." C. S. Lewis 

Pretzel Treats

Ingredients

• Bite-size, waffle-shaped pretzels
• Hershey's Kiss or Hershey's Hug
• M&M's candy

Heat the oven to 170F. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Kiss or Hershey's Hug.

Bake for 4 to 6 minutes (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press an M&M's candy into the center of each Kiss. Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes. Place handfuls of the candies in clear plastic bags and tie on colorful ribbons.

Remain in me, and I will remain in you. No branch can bear fruit by itself; it must remain in the vine. Neither can you bear fruit unless you remain in me. “I am the vine; you are the branches. If a man remains in me and I in him, he will bear much fruit; apart from me you can do nothing.  ~John 15: 4-5

S'mores Cookies

Ingredients

• 11 tablespoons unsalted, butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 2- 1/2 cups flour
• 1/2 cup semi-sweet chocolate chips
• 1 cup mini marshmallows
• 3 regular sized Hershey's bars, broken into pieces
• 1-2 packages graham crackers, broken into squares

Preheat the oven to 375 degrees. Line baking pans with parchment paper. Lay out graham crackers side by side on the pans as close as possible (they should be touching).

In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined. Add the flour mixture to the butter mixer and combine on low speed.

Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour.

Place tablespoons of dough on graham crackers about 1 - 1 1/2 inches apart. Press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey's bar pieces on the top.

Bake for 5- 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

*Any chocolate chip recipe may be used for these cookies (the nestle toll house recipe is a personal favorite)

"Live in the sunshine, swim in the sea, drink the wild air." ~Ralf Waldo Emerson

Blueberry Smoothie

Ingredients

• 1/3 cup unsweetened applesauce
• 1 medium banana
• 1 cup frozen blueberries
• 1 cup ice
• 1 tablespoon sweetener (honey)
• 1 handful almonds

Throw everything into a blender and blend! Make sure you let it go for awhile- the almonds can be tricky. Note: You may soak almonds in water before adding them to the mix

"How far you go in life depends on your being tender with the young, compassionate with the aged, sympathetic with the striving, and tolerant with the weak and strong. Because someday in your life you will have been all of these." ~George Washington Carver

Wake-Up Smoothie

Ingredients

• 1 ripe banana
• One 20 oz. can crushed pineapple
• 1 1/2 cups orange juice
• 2 cups ice cubes, about 12 cubes

Peel banana, break into chunks and put in blender with crushed pineapple, orange juice, and ice. Blend until smooth.

Tip: If you like your smoothies ice cold, put all the ingredients (except the ice) in the blender the night before, refrigerate, and give a quick blend in the morning.



"Do not be anxious about anything, but in everything, by prayer and petition, with thanksgiving, present your request to God. And the peace of God, which transcends all understanding, will guard your hearts and your minds in Christ Jesus." Philippians 4: 6-7

Rice Krispies Treats

Ingredients

• 3 tablespoons butter or margarine
• One 10 oz. package regular marshmallows or 4 cups miniature marshmallows
• 6 cups Kellogg's Rice Krispies cereal
• Sprinkles

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted.
Remove from heat. Add Kellogg's Rice Krispies cereal. Stir until well coated.
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Add festive sprinkles. Cool. Cut into 2-inch squares. (Best if served the same day.)

Note: For best results, use fresh marshmallows.-1 jar (7 oz.) marshmallow crème can be substituted for marshmallows. Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.





"Be exalted, O God, above the heavens; let your glory be over all the earth."
Psalm 57: 5

Triple Layer Cookies and Cream Crunch Bars

Ingredients

• 1/2 cup butter, at room temperature
• 1 1/2 cups sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 tablespoons cocoa powder
• 1 1/4 cups all purpose flour
• 1/4 teaspoon salt
• 2 cups chocolate chips
• 1/2 cup peanut butter
• 20 oreo cookies

Preheat oven to 350 degrees. Butter and flour an 8x8 cake pan. In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, then add vanilla extract. Add in cocoa powder and mix until combined. Add flour and salt, mixing well until batter is smooth and comes together. Fold in 1/2 cup chocolate chips.
Spread in the 8 x 8 pan. Sink 9 Oreo cookies into the batter and press gently. Bake for 25-30 minutes. While baking, crush the remaining Oreos in a ziplock bag. When brownies are finished baking, remove from the oven and sprinkle with 1/2 cup chocolate chips and crushed Oreos. Place back in the oven for about 2-3 minutes. During this time, melt remaining chocolate chips and peanut butter together. Remove brownies from oven and pour melted chocolate mixture over top, spreading with a spatula. Make sure chocolate gets down into the Oreo crevices, as it is the “glue” that holds the top to the bottom. Refrigerate for 2-3 hours before serving.
Let brownies sit at room temperature for 15 minutes before cutting. Don’t worry if some of the cookies spill out from the middle or the top cracks – they are still delicious

I found this recipe on How Sweet It Is Blog :)



"No discipline seems pleasant at the time, but painful. Later on, however, it produces a harvest of righteousness and peace for those who have been trained by it."
Hebrews 12:11