Valentine Thin Mints

Valentine’s is one of my favorite holidays! My husband loves thin mints so I played around with an old family recipe from his side. These mints only have 4 ingredients and taste amazing!!!! My husband loves them best frozen. I like them best when they are room temperature. Either way… these mints are perfect for your Valentine!

Ingredients:

Step 1:
8 oz of Chocolate Almond Bark
1/2 teaspoon of Mint Extract

Step 2:
8 oz of White Chocolate Almond Bark
1/2 teaspoon of Mint Extract
6 to 10 drops of Red Food Coloring

Step 3:
8 oz of Chocolate Almond Bark
1/2 teaspoon of Mint Extract

Directions:
Line a cookie sheet with wax paper. Melt the Chocolate from step 1 in the microwave. After it is melted stir in the Mint Extract. Pour onto Lined Cookie Sheet and spread the best you can. It will be a very thin layer.

Stick in the freezer for 2 to 4 minutes or just until it is hardened (not frozen)

Melt the White Chocolate from step 2 in the microwave. After it is melted add your mint and food coloring and mix well. Pour onto the cookie sheet and again spread the best you can.

Stick in the freezer again for 2 to 4 minutes until hardened (not frozen)

Next Melt the Chocolate from step 3 in the microwave. After it is completely melted, add your mint and stir together. Pour onto the cookie sheet and spread the best you can.

Cool in freezer until firm. Take out of freezer and score top  into 1 inch squares with knife, cutting almost through all 3 layers. Stick back in the freezer until completely hard and frozen.

Lift them off the wax paper and the squares will break apart.

Looking for other Valentines Recipes? These ones are delicious! 

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Healthy Meals Monday: Honey Broiled Salmon


Honey Broiled Salmon

Ingredients
1 Tablespoon of minced onion
2 Tablespoons of reduced sodium soy sauce
1 Tablespoon of red wine vinegar
1 teaspoon of Worshireshire sacue
1 Tablespoon of honey
1 teaspoon of ground ginger
1 pound of frozen salmon fillets (thawed)
1 teaspoon of sesame seeds (optional)

Directions
1. Whisk onions, soy sauce, vinegar, honey and ginger in a small bowl until the honey is dissolved. Place salmon in a plastic Ziplock bag. Place 3 Tablespoons of the mixture into the bag with the salmon and put it in the refrigerator to marinade for at least 15 minutes (a couple of hours is much better).

2. Preheat broiler. Line a small pan with foil. Then spray foil well with non-stick cooking spray.

3. Place salmon into the pan and broil it for 6 to 10 minutes until it is cooked through. Drizzle with the reserved sauce and garnish with sesame seeds.

This post is sponsored by:
(Independent Consultant Janice Polderman)
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Crock Pot Bacon Ranch Chicken


This recipe was creamy comfort food at it’s finest!
I love the combination of bacon and ranch and the pasta and sauce perfectly compliments the duo. I promise that your family will love this simple dish.

Crock Pot Bacon Ranch Chicken
Ingredients:
2 strips of bacon, cooked and crumbled (can use turkey bacon)
1 tsp minced garlic
1 (1 oz) packet dry ranch dressing mix
1 (10.75 oz) can 98% fat-free condensed cream of chicken soup (or Homemade Cream of Chicken Soup)
1 cup sour cream (fat-free works great)
1 lb. chicken breasts (can be frozen or defrosted)
8 oz. of your favorite pasta, cooked

Directions:
Spray slow cooker with non-stick cooking spray and place chicken in the crock pot.
Mix the bacon, garlic, ranch dressing mix, soup, and sour cream together and pour over the top of the chicken. Cook on high for 3-4 hours or low for 6 hours. Shred chicken with two forks. Cook pasta as directed on package and serve chicken over pasta.
Recipe slightly adapted from Kelly’s Healthified Kitchen

Love chicken and bacon as much as I do? Check out these recipes:
Can’t get enough of our slow cooker meals?
Check out our eBook with 25 of our favorite slow cooker recipes!
A collection of our tried-and-true favorite slow cooker recipes that are easy to make and use simple ingredients.  We know that your family will love them as much as we do.  All in one place in a PDF file with links to the on-line recipe.  Get it here!
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Everyone has a story to tell: It might be a story of survival, a story of faith, a celebration of family, a special memory, or a realization of a life dream. Whether you’ve welcomed a new member to your family through adoption, become a grandma, suffered the loss of a family member or friend, returned from a dream vacation, or just want to share your hobbies, interests, or team spirit, Origami Owl can help you create a locket to help you share your story with others.

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Cherry Cheesecake Cookies Recipe

Cherry Cheesecake Cookies Recipe Six Sisters Stuff
Cheesecake lovers unite!!
For those of you who have no control when it comes to cheesecake (like me),
I give you bite-sized cheesecakes in the form of a cookie.
The cheesecake cookie dough is absolutely divine (I may or may not have eaten it by the spoonful), then you roll the yummy dough in crushed graham crackers and top it off with sweet cherries . . . basically heaven.
You are welcome. :)
Cherry Cheesecake Cookies Recipe
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 30
 

Cheesecake in the form of a cookie?! Brilliant! These cookies have been winners in two different cookie contests – not only are they cute to look at, but taste absolutely amazing. It just wouldn’t be Christmas without them!
Ingredients
  • ½ cup butter, softened
  • 1 (3 ounce) package cream cheese, room temperature
  • 1 egg, separated
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • ¼ teaspoon salt
  • 1 cup powdered sugar
  • 1 cup all-purpose flour
  • 1 cup graham cracker crumbs (about 5 whole graham crackers)
  • 1 (20 oz) can cherry pie filling

Instructions
  1. In a medium bowl, cream butter, cream cheese, egg yolk, vanilla, lemon zest and salt until fluffy. Gradually mix in powdered sugar, then the flour to make stiff dough. Cover bowl with plastic wrap and place in the fridge to chill for about 2 hours.
  2. Remove from fridge and preheat oven to 325 degrees. Shape dough into small one inch balls.
  3. Beat egg white until foamy. Dip balls in egg white then roll in graham cracker crumbs. Arrange cookie dough balls about 2 inches apart on ungreased cookie sheet and make a depression in the middle of each cookie with your thumb.
  4. Bake for 12-15 minutes, until cookies begin to brown on the bottoms. Remove cookies from baking sheet and let cool. Fill depression with a teaspoon of pie filling (or as much as you can fit on each cookie).

 

Craving more cheesecake?
Here are some of our favorites:

 

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Strut Your Stuff Saturday Weekly Link Party – Week 77

Don’t forget!
Get your ticket to our Build Your Blog Conference 2013 today!

Join us for a fun-filled day including lunch, workshops, and panels. This will be a great opportunity to network with lots of other bloggers and businesses, plus you’ll get lots of free prizes, swag, and loads of information to help you grow your blog!  Register today for only $99!

Thanks for taking time during this holiday season to share what you have been up to!

Here are a few of our favorites from last week:
Thanks for sharing!
Feel free to grab a button if you were featured today:

<b>SixSistersStuff.com</b>

 

Now onto the party!
Link up YOUR recipes, crafts, ideas, projects or fun posts to share.
Please no Etsy shops, giveaways or advertisements.
Visit some of the other links
and HAVE FUN!

Also, feel free to grab a party button (think of it as a party favor!):

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The Top 35 Recipes of 2012 from Six Sisters’ Stuff

With three new babies added to the family (Parker, Taylor, and Mailey), getting our cookbook ready to go (it will finally be out in March!), and launching a new site (MyRecipeMagic.com), it has been a crazy, wonderful year – and we are so glad you have stuck with us!
We are so excited for 2013 and the great things we have in store, but before the New Year, we are looking back at the top 35 recipes from 2012.
Have a wonderful New Year!
Click on the link below the picture for the recipe.

Peach Cobbler Dump Cake

Five Cup Creamy Fruit Salad

Slow Cooker Coca Cola Barbecue Chicken

Texas Sheet Cake Cupcakes

Slow Cooker Ham and Potato Casserole

Slow Cooker Chicken Tacos

Kneaders Chicken Salad Sandwiches

Mom’s Chocolate Marshmallow Brownies

Skinny Crock Pot Pizza Casserole

Puffy Vanilla and Peanut Butter Chip Cookies

Slow Cooker Enchiladas

Orange Creamsicle Cookies

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Slow Cooker Crazy Nachos

Last week I was in the mood for nachos. I had not had any for such a long time and I wanted to make a more adult-version of nachos. I found a recipe from Martha Stewart and made it my own (and much easier). My kids and husband loved it! Best nachos I have had in a long time!
Slow Cooker Crazy Nachos

Ingredients

4 chicken breasts
1 cup of salsa
Crispy Tortilla Chips
2 1/2 cups shredded low fat mozzarella cheese
2/3 cup thinly sliced banana peppers
1 can of black beans
2 Tablespoons finely chopped fresh cilantro (optional)
2 Tablespoons of green onions, chopped
Your favorite Salsa for serving

Directions

Place chicken breasts on the bottom of your slow cooker and pour 1 cup of salsa on top. Cook on low 6 to 8 hours or on high 4 to 5 hours.

When your chicken is done in the crock pot – Preheat your oven to 400 degrees.
Layer half of the chips, chicken, cheese, beans and banana peppers in a 9X13 baking dish; repeat with a second layer of each. Transfer to oven and bake until cheese is melted – about 8 to 10 minutes.
Remove from oven and garnish with green onions and cilantro; serve immediately with salsa.

Recipe adapted from Martha Stewart

Looking for other slow cooker recipes? These ones are the easiest I could find!
 (Not to mention some of my favorite!)
Slow Cooker Zesty BBQ Chicken
Can’t get enough of our slow cooker meals?
Check out our eBook with 25 of our favorite slow cooker recipes!
A collection of our tried-and-true favorite slow cooker recipes that are easy to make and use simple ingredients.  We know that your family will love them as much as we do.  All in one place in a PDF file with links to the on-line recipe.  Get it here!
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