Recipe: Peppermint Bonbon Cookies

8 ounces bittersweet or semisweet chocolate, chopped

1/2 cup unsalted butter

1 1/2 ounces unsweetened chocolate, chopped

1/2 cup finely crushed hard peppermint candies

6 tablespoons granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon peppermint extract

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup semisweet chocolate morsels

Additional coarsely crushed hard peppermint candies, divided

1/2 cup powdered sugar (optional)

2 1/2 teaspoons milk (optional)

1/2 cup semisweet chocolate morsels, melted (optional)

Combine first 3 ingredients in a large saucepan; cook over low heat until chocolate melts and mixture is smooth, stirring occasionally.

Remove from heat, and stir in 1/2 cup crushed peppermint and 6 tablespoons sugar.

Let cool 30 minutes.

Add eggs to melted chocolate, 1 at a time, stirring well.

Stir in extacts.

Combine flour, baking powder, and salt; add to chocolate mixture, stirring until combined.

Stir in chocolate morsels.

Cover and chill dough 2 hours or until firm enough to shape.

Shape dough into 1 1/2 inch balls; place on parchment paper-lined baking sheets.

Bake at 325 degrees for 12 to 13 minutes or until cookies are puffed and cracked on top.

Sprinkle coarsely crushed peppermints onto cookies; press candy lightly into cookies.

Let cookies cool 5 minutes on baking sheets.

Transfer to wire rack to cool completely.

Whisk together powdered sugar and milk; drizzle over cooled cookies, if desired.

Drizzle with melted chocolate, if desired.

Sprinkle cookies again with chopped peppermint, if desired.

Let cookies stand until glaze and chocolate are firm.

Makes about 2 1/2 dozen

Oxmoor House, June 2007

Recipe: Green Beans with Mustard Vinaigrette

2 pounds green beans, trimmed

1 tablespoon olive oil

2 shallots, sliced

2 tablespoons apple cider vinegar

2 tablespoons grey poupon mustard

Bring a large pot of water to a boil.

Add green beans and cook just until tender, 4 to 5 minutes.

Drain and run under cold water to cool; transfer to a serving bowl.

In a saucepan, add heat olive oil over medium-high heat.

Add shallots and cook till tender, 3-4 minutes, stirring occasionally.

Stir in vinegar and mustard.

Serve on side or toss to combine with green beans.

Makes 8 servings

My own recipe- December 2010

Recipe: Peanut Butter Chocolate Chip Cookies

These cookies are delicious- crispy on the outside, soft and chewy in the middle. They make big sized cookies, but well worth it! -Susan

1/2 cup butter, softened

1/2 cup peanut butter

1 cup packed brown sugar

1/2 cup white sugar

2 eggs

2 tablespoons light corn syrup

2 tablespoons water

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups chopped semisweet chocolate

Preheat overn to 375 degrees.

In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth.

Beat in the eggs one at a time, then stir in the corn syrup, water, vanilla extract.

In another bowl, combine the flour, baking soda, and salt; stir into peanut butter mixture.

Fold in chocolate chunks.

Drop by 1/4 cupfuls 3 inches apart on an ungreased baking sheet.

Bake for 12 to 14 minutes in a preheated oven, or until edges are golden.

Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Makes 2 dozen

Recipe by Kathy Bliesner, found on Allrecipes.com