Peppermint Red Velvet Cookies

Want an easy holiday cookie? Try these Peppermint Red Velvet Cookies

Here is where I got the original recipe!

http://www.cookingclassy.com/2012/12/peppermint-red-velvet-cookies-with-peppermint-kisses/
I did make a few suggestions on changes I would make if I make these again


Here is what you will need:
1 pkg Hershey's Peppermint Kisses
1 1/2 cups flour
2 tbls cocoa powder
1/2 tsp salt
1/2 tsp baking soda
1/2 cup vegetable oil
1 cup sugar
1 egg
2 tbls red food coloring
1 tsp white vinegar
1 tsp vanilla
3/4 tsp peppermint extract

1. Start by mixing up your flour, cocoa, salt and baking soda in a small bowl. If you will use a whisk instead of a spoon, it will mix better. Then pre-heat your oven to 375.

2. In a separate bowl or an electric mixer (with the normal paddle attachment) mix together your sugar and vegetable oil.

3. Add in the egg and mix well with mixer

4. Add in food coloring, vanilla, vinegar and peppermint extract.

 Notice how bright? Don't worry...this will darken up nicely when you add the dry ingredients in!

Had to take a shot of this...looks a bit like someone got hurt!

5. Slowly add in your dry ingredients and mix well. My rule of thumb is to split the dry ingredients into thirds.

6. Once it's mixed up, you can begin to roll your cookies...about a teaspoon-tablespoon size...it's really up to you.

Look how lovely and dark the dough gets after adding in the dry ingredients!

I suggest wearing gloves to roll...Red food coloring is tough to get off of skin! 

***NOTE: If your paddle attachment looks stained after making these cookies, try some comet. 

I lightly sprayed the cookie sheets between each batch

7. I cook these 7 1/2 min and they were perfect. 

This timer was my grandmothers...still works beautifully!

8. Unwrap your kisses and lightly press them into the center. DONE! 

The original recipe says to freeze the kisses. I didn't see a real advantage to this. I froze them for the first batch and didn't for the second batch. As long as you leave them alone they will hold their shape.

Enjoy! I actually like these better slightly cooled.

Shepherd's Pie

I love a hearty meal...especially in the fall and winter. You know, one of those meals that makes you feel all warm and fuzzy and full of good memories!?

This is one of our favorites. Shepherd's Pie (with lamb). 

Here is what you will need:

- 1 lb ground lamb (you CAN use beef but lamb is WAY WAY better)
- 1 tbl olive oil
- 1 tbl minced garlic
- 1 tsp black pepper (I really prefer to use the finely ground but it's not the law here)
- 1 large sweet onion
- 4-5 large carrots (or you can use either the packages of petite carrots - they are wonderfully sweet - or even le sueur baby carrots in the can) I love carrots so I usually add even more!
- 1 can le sueur very early peas
- 3-4 sprigs of fresh thyme
- 1 tbl ground thyme
- 2 tbls flour
- 1 tbl unsalted butter (again you CANNOT substitute salted butter or margarine)
- 1 glass of red wine (no bubbles and not a sweet red)
- 3 tbls tomato paste
- 4 tbls Worcestershire (Lea & Perrins is the best!)
- 1 cup chicken stock
- about 6 cups of mashed potatoes (fresh or instant - if using instant then 2 pkgs should be enough)
   ***NOTE*** If you are making your own mashed potatoes you will need milk and butter
- 1 egg beaten
- 6 oz Parmesan cheese (real cheese, not the tasty stuff that you shake onto pizza)

 1. Start your potatoes boiling - I really like red or new potatoes a lot better than baking potatoes

2. While your potatoes are boiling you can cook your ground lamb

3. Once your lamb is browned go ahead and toss in your sweet onion (cut to your liking) and the garlic

(when you are cooking the onions, remember that this mixture will be cooking for a while so at this point you do not need to cook the onions all the way through - 10 min at most)

4. Add in your carrots 

(I used prepackaged carrots for this demonstration and steamed them in the microwave first - because it's faster - however I usually use Le Sueur canned baby carrots and they work beautifully)

5. Add in your thyme and pepper

I was really sick at my stomach! That's why the towel is on my head...it has a WONDERFULLY cold ice pack in it!

6. Stir in your pees and butter

The Ginger Ale was for my tummy!

7. Stir in your flour

8. Then add in your tomato paste

9. Stir in your wine and stock

If you feel the need to "sample" the wine...please do so at this time

10. Cook this mixture down until it thickens

 after adding in the wine & stock

After cooking down

11. While the mixture is thickening take out your potatoes and get to peeling and preheat your oven to 350

 haha Those are NOT my hands!

They don't have to be perfect but the less peel the better

***Note: If you use instant potatoes then you will not need to make them until after your mixture thickens. 

12. Start making your mashed potatoes...smash with a fork first, add in butter and milk...and salt if you want

You will want to use beaters so you can get most of the lumps out 

13. After your potatoes are ready, you can pour your thickened mixture into a LARGE baking dish. Top this off by spreading out your potatoes on top of the mixture being sure to cover as much as you can

Instant potatoes will spread much easier than "real potatoes"

14. Beat one egg and brush it onto the top of the potatoes. Lastly add your Parmesan cheese and place into the oven.

15. Bake in the oven until the cheese is melted and a bit golden.

Serve HOT!

9.