Christmas means cookie season has begun! Although, I really don’t need a holiday to make cookies. These were a big hit last year and they are so easy to make. With just a little bit of time you can take an ordinary sugar cookie and turn them into something wonderful. I made my cookies from scratch, but for a busy holiday season why not go easy on some things and use store-bought? These will go quick, so I would definitely recommend a double batch!

Peppermint-Chocolate Sandwich Cookies

Ingredients

• 1 (16.5 ounce) tube refrigerated sugar cookie dough
• 1/4 cup all-purpose flour plus extra for dusting
• 2 cups semisweet chocolate chips, divided
• 1/4 cup heavy cream
• 1 teaspoon pure peppermint extract
• 1 teaspoon vegetable oil
• Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar
• Special equipment: a 2 1/2-inch round cookie cutter, and a 1/2-ounce cookie scoop

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I’ve been wanting to share this recipe for some time now, but just haven’t had the chance. Now that my daughter has been diagnosed with a peanut allergy, we wont be making these treats anymore, but there is no reason you can’t make some home made treats for your four legged loved ones! Making treats for your pets is so easy and rewarding. If you are concerned about what you’re eating, just take a look at the ingredients in their food!

Lucy is being very patient with me while I try to get a shot before she has demolished the treat!

(Using a 3.5″ bone shaped cutter, I get about 30-35 cookies from this recipe.)

Peanut Butter Treats

Ingredients

• 2 1/4 cups whole wheat flour
• 3/4 cup all purpose flour
• 1 1/4 Tbsp baking powder
• 1 1/4 cup peanut butter
• 1 cup milk

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Combine flour and baking powder in a large bowl.  Combine milk and peanut butter in a separate bowl and mix until smooth.  Gradually stir peanut butter mixture into flour in the larger bowl.  Knead dough by-hand and roll-out on floured surface to desired thickness.  Cut-out treats.  Place aluminum foil on cookie sheet and bake 15 minutes at 400 degrees.  Cool before storing. Note: cooking time may vary depending upon thickness.

We’ve been making this recipe in my family for ages. It’s one of those go to recipes that is nice and quick for a weeknight. When I first started cooking for my husband, he advised me that he did not eat cooked bell peppers. Since I didn’t have that many recipes to my repertoire at that point I made this, but added the bell peppers in last. As time went on, I cooked them more and more and now he eats cooked bell peppers.

Pepper Steak

Ingredients

• 1 lb skirt steak, round steak, or sirloin sliced thinly
• 1 green bell pepper, sliced
• 1 medium yellow onion, sliced
• 1 cup cornstarch
• vegetable oil
• 1/4 cup soy sauce
• 1 can beef consomme
• salt and pepper to taste

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Serve over rice or mashed potatoes

Lightly coat steak with cornstarch. Shake off any excess. Saute in medium high pan with about 3 Tbsp of vegetable oil, till brown. Remove from pan and place aside.

Using the same pan, add about 3 Tbs of vegetable oil and saute the green pepper and onion. Add salt and pepper to taste. Saute to desired doneness.

Return meat to the pan and turn heat to high. Add soy sauce and 1/2 or 1 can of beef consomme. Turn heat down and taste. You may have to adjust the salt content due to the soy sauce and consomme. Add salt and pepper to taste.

Make a corn starch slurry in a separate dish, by adding about 2 Tbsp of cornstarch with 3/4 cup of very cold water. It should be a thick, but liquid, consistency. Add the slurry to the pan to thicken the sauce. Add slowly, as you don’t want it too thick!

Source: The Way to His Heart