Tuesday, March 20, 2012

Mini Cadbury Egg Cookies

Easter is a dangerous holiday for those of us with a persistent sweet tooth.  Everywhere I turn is candy, especially chocolate candy ... lurking, tempting, coaxing me into another bite ... well okay, so it doesn't take a lot of coaxing.  I'm pretty much a goner around an Easter basket full of chocolates, and the Easter Bunny always brings chocolate.  I've trained him well.

I love the mini Cadbury chocolate-filled eggs and as soon as I saw them filling up the grocery shelf I knew they needed to find a cookie home. 

Half of this lot went to the college girl while the other half disappeared quick as a wink.

Mini Cadbury Egg Cookies

1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
1/2 cup sour cream
1 egg, beaten
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 10-ounce bag Mini Cadbury Eggs, chopped or crushed

Combine flour, baking powder and baking soda and set aside.

In a large mixing bowl, cream butter with both sugars on medium speed until light and fluffy.  Add sour cream, beaten egg and vanilla, mixing until well blended.  Reduce speed and add flour mixture gradually.  Fold in chopped candy eggs.

Drop by rounded teaspoonfuls onto parchment-lined cookie sheets.  Bake at 350 degrees for 10-12 minutes until lightly browned. 

Cool on cookie sheet 2-3 minutes then transfer to wire racks to cool completely.  Makes about 3 dozen cookies. 

With this recipe you could easily replace the candy eggs with other candies or chocolate chunks.  Either way, just add a cup of cold milk ...

Linked to BruCrew's "Trick or Treat Tuesdays" and at Weekend Potluck #10
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Friday, March 16, 2012

Corned Beef Casserole

I grew up on this casserole.  It was one of Mother's go to comfort dishes.

For St. Patrick's Day weekend it just seemed right.

So, I prowled through my stash of recipes and found the original copy that Mother used, written in pencil on notebook paper and now quite faded.  I also found where I had rewritten the recipe on a small index card and looking at the handwriting I'd guess it was my teenage handwriting ... just a few years ago, you know.

A funny story about this one  ... I gave the recipe to a co-worker ages ago and as you'll see below it calls for "sweet milk."  That's what we called milk when I was little, didn't everyone?  Apparently, she was raised different than I was and so she interpreted it to mean sweetened condensed milk.  Needless to say, it didn't work very well.

But I'm still calling it sweet milk.

Corned Beef Casserole

1 cup (rounded) elbow macaroni, uncooked
1 cup green peas (I used the whole can)
1 can cream of celery soup
1 can corned beef
1/2 cup sweet milk (don't forget!)
1 teaspoon mustard
1 tablespoon butter, melted
black pepper to taste
1 cup shredded American cheese (or your favorite blend)

Cook macaroni according to package directions, drain and place in a large mixing bowl.  Add remaining ingredients, except cheese, and stir until well blended.  Pour into a large baking dish and bake at 400 degrees for 30-35 minutes until bubbly.  Sprinkle shredded cheese on top and bake another 5 minutes until melted.

Now I can't get that sweetened condensed milk out of my mind ... 

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Linked to Weekend Potluck #9 ... check it out!