Grandma Spencer's Strawberry Spinach Salad

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Yesterday was my dad, the "Big Man's", birthday.  In our family we don't go all out or anything for birthdays, but we did all head over to Mom and Dad's house to have a nice family dinner.  Mom had to work late yesterday and my offer of making dinner was turned down because it would've apparently taken too much time so we ended up ordering pizza for dinner.  As a nice little side to go along with our pizza I decided to make this strawberry spinach salad.

This salad is a family favorite.  When we were kids (well maybe not my brother who also wouldn't eat ketchup) we would always gobble it up even though it was full of spinach!  My Grandma Spencer used to always make it and it was a recipe that we made sure to get from our grandpa once she had passed away.  Now we make it for special dinners every once in a while or it's also great to take to pot lucks as well. 


And in case you were wondering, there was no cake for dessert, Dad is not a big cake person.  Instead we had brownies, his all time favorite.  My sister Avery made the brownies and added pecans to half of them because that's the way dad likes them.  (Well Dad would prefer the whole pan have nuts but some other people in the family are picky.)  
Ingredients

• 12 oz fresh baby spinach
• 2 tablespoons sesame seeds
• 1/4 cup vegetable oil
• 2 tablespoons cider or raspberry vinegar
• 1-2 tablespoons sugar
• 2 tablespoons minced green onion
• 1 teaspoon salt
• dash of pepper
• 1 pint strawberries, sliced

Directions

1. Combine oil, vinegar, sugar, green onion, salt, and pepper in a small bowl.  Refrigerate for a couple of hours (or longer.)
2. Toast sesame seeds at 350 degrees for about ten minutes (150 for about 5 minutes in a toaster oven.)
3. Toss spinach, sesame seeds, dressing, and strawberries in a large bowl.  Enjoy!

Peppermint Patty Brownies

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These are the most refreshing, delicious, decadent Christmas brownies - so much so, that I don't think they should be reserved for Christmas! I made them for Thanksgiving but was quickly encouraged to make another pan for Christmas - they were a huge hit. Creamy peppermint layered between TWO layers of chocolate - a chewy brownie and ganache - does it get any better?? I think not.

Start by whipping up the brownies - I guess you could use a box mix but this homemade version is so good, and not difficult at all.

In a large bowl, combine the melted butter and sugar


and whisk well. Add the vanilla, then add the eggs, one at a time,


and whisk well after each addition. Next add the flour, cocoa,


salt and baking soda, and stir well to incorporate. Finally, add in the chocolate chips.


Give it all a final stir then transfer to a greased 8 or 9 inch baking pan, and bake for 22-28 minutes until set. Cool completely.

For the peppermint layer, combine the powdered sugar, butter, oil, milk, vanilla and peppermint extract in a medium bowl.


Beat with a mixer until smooth and creamy. When brownies are cool, spread the peppermint layer evenly over the brownies.


Refrigerate for an hour or so until completely set. For the ganache, heat the half and half in the microwave until warm, then pour it over the chopped chocolate.


Stir and stir and stir until the chocolate is melted and the mixture is smooth and shiny.


You can be creative with the ganache topping or you can just pour it on and spread it out, which is largely what I did.


It's hard to wait, but refrigerate these again until the ganache is set, about half an hour. It will be worth it - and these brownies are super delicious straight out of the refrigerator.

These brownies will put you in the Christmas spirit!


One year ago: Chocolate Coconut Neapolitans
Two years ago: Truffles
Three years ago: Carrot Salad

Get more great ideas at Mangia Monday, Mop it Up Monday, Mix it Up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Tasty Tuesday, Tuesday at the Table, Tempt my Tummy Tuesday, Totally Tasty Tuesday, Crazy Sweet Tuesday, Tuesday Talent Show, Clever chicks, Hearth and Soul, Cast Party Wednesday, Whatcha Whipped Up, What's Cooking, Wednesday Extravaganza, Chocolate Peppermint Party.


Peppermint Patty Brownies

Brownies:
1/2 cup butter, melted
1 cup sugar
2 eggs
2 tsp. vanilla extract
1/2 cup flour
1/3 cup cocoa
1/4 tsp. salt
1/4 tsp. baking soda
2/3 cup chocolate chips

Mint layer:
2 cups powdered sugar
1 1/2 Tbsp. butter, softened
3 Tbsp. evaporated milk
1/4 tsp. vegetable oil
1/4 tsp. vanilla extract
1/2 tsp. peppermint extract

Ganache:
3 1/2 ounces semi-sweet chocolate, chopped
2 1/2 Tbsp. half and half

In a large bowl, combine melted butter with sugar and vanilla extract, whisking until combined and almost smooth. Whisk in each egg one at a time, stirring until a smooth batter forms. Add in flour, cocoa powder, baking soda and salt, stirring until combined. Fold in chocolate chips. Spread batter in a greased 8 or 9 inch pan and bake for 22-28 minutes until set. Remove and let cool.

While brownies are cooling, combine powdered sugar, butter, milk, vegetable oil, vanilla and peppermint extract in a large bowl. Beat with an electric mixer until smooth and creamy. Pour over brownies and spread in an even layer. Place in the refrigerator until set, about 30 minutes.

For ganache, heat half and half in the microwave at 50% power for one minute or until warm then pour it over chopped chocolate. Stir for a few minutes until totally combined, smooth and creamy. Spread over the top of the peppermint layer and refrigerate until set. Makes 16 brownies

Recipe Source: Adapted from How Sweet It Is

Cranberry Pistachio Shortbread

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I love shortbread - and when it's studded with salty pistachios and sweet dried cranberries - um, yes please I'll have another. This is a beautiful treat for Christmastime with the green and red, and it is absolutely irresistable.

This comes together very quickly but the dough does need some time to chill, so plan accordingly.

Start by beating the butter until it is creamy, then add the sugar and beat until well combined. Add the vanilla


then the flour and salt and continue to mix until incorporated. The dough will be very crumbly. Toss in the pistachios


and the cranberries


and just stir with a wooden spoon or spatula to mix. You'll probably need to add a little water - just a tablespoon or so - until the dough comes together.


Transfer the dough to some parchment paper or cling wrap


and form into a log.


Wrap it completely in the paper or wrap and refrigerate for at least two hours or overnight.

When it's time to bake, remove the dough from the wrapping and cut into slices.


Place the dough slices on a parchment-lined cookie sheet, or use a baking mat.


Bake for about 15 minutes or until golden. Transfer the cookies to a wire rack to cool completely.


This doesn't make a very big batch so you might want to double the recipe! I was in danger of eating this all in one evening...and can you blame me?


One year ago: Gumdrops
Two years ago: Cranberry White Chocolate Cookies
Three years ago: Cinnamon Sugar Muffins

Find more great stuff at Full Plate Thursday, Recipe Box, Thursday's Treasures, Wicked Good Wednesdays, Foodie Friday, Food on Fridays, Friday Finds, Foodtastic Friday, Foodie Friday #2.

Cranberry Pistachio Shortbread

1/2 cup butter, softened
1/3 cup sugar
1/2 tsp. vanilla
1 1/4 cups flour
1/4 tsp. salt
1/2 cup pistachios, coarsely chopped
1/2 cup dried cranberries

Beat the butter on medium speed with an electric mixer until creamy. Add the sugar and mix until blended. Add the vanilla, flour and salt and mix until incorporated. Dough will be crumbly.

With a wooden spoon, stir in pistachios and cranberries. Add water, 1 teaspoon at a time, until dough comes together. Transfer dough to a sheet of parchment and form into a log. Refrigerate two hours or overnight.

Slice the dough into 1-centimeter slices and tranfer to a parchment or baking mat-lined cookie sheet. Bake at 325 for 14-16 minutes until golden. Transfer cookies to a wire rack to cool completely. Makes 2 dozen cookies.

Chocolate Kissed Gingerbread

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It used to be that peanut butter blossoms were all the rage and the only "kissed" cookie - but now there are tons of variations. Last year I made a variation with a chocolate cookie and peppermint kisses - they were incredible and so addicting. Year before last it was macaroon kisses - and this year's variation is equally tantalizing; ginger cookies with a chocolate center.

At first thought, you may think that ginger and chocolate are an unlikely combination but it really works, and well! I brought these to a meeting at work and they disappeared QUICKLY. If you need a last minute treat for Christmas, run out and get a bag of kisses so you can whip these up!

Start by creaming together the butter and sugar. Add the egg, vanilla and molasses


and beat until combined. Gradually add the flour, cinnamon, ginger,


nutmeg,


baking soda and salt and mix until combined. Cover the dough with plastic wrap and refrigerate for at least two hours. Now scoop the dough and roll into 1 1/2 inch balls. Roll the balls in sugar


and place on ungreased baking sheets. (I am loving my new baking mat!)


Bake for 8-10 minutes or until edges begin to brown. Then remove the cookies from the oven and immediately press a kiss into the center.


Let the cookies stand for a few minutes (either on the sheet if you're using a mat, or on a wire rack) and then swirl the chocolate with a toothpick to make a nice center.


Let the cookies cool completely if you can, before completely devouring them!


One year ago: Sweet and Salty Breakfast Monte Cristos
Two years ago: Macaroon Kisses
Three years ago: Chocolate Coconut Neopolitans

Get more great ideas at Mop it Up Monday, Mix it Up Monday, Melt in Your Mouth Monday, On the Menu Monday, Meatless Monday Christmas Cookie Edition, Seasonal Inspiration, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesday, Crazy Sweet Tuesday, Tuesday Talent Show, Clever Chicks, Hearth and Soul, Cast Party Wednesday, Whatcha Whipped Up, Wednesday Extravaganza, Wicked Good Wednesday, Recipe Box.

Chocolate Kissed Gingerbread

3 cups flour
2 tsp. ginger
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. nutmeg
1/4 tsp. salt
3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/2 cup molasses
1 tsp. vanilla
1 egg
1/4 cup sugar
Hershey's kisses or other chocolate candies (1 package is plenty)

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.

Using a mixer, beat butter and brown sugar on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Cover with plastic wrap and refrigerate at least 2 hours.

Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.

Bake at 350 for 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a kiss into the center of each cookie. Remove to wire racks; swirl chocolate with a toothpick when evenly melted. Cool completely. Store cookies in airtight container up to 5 days. Makes 4 dozen.

Recipe Source: Becky Bakes

Snickers Fudge

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I've had this recipe pinned for some time and was planning to make it for Christmas this year. When I realized that it also qualified for the Improv Challenge, I was psyched. I love snickers candy bars, and I was just drooling over the list of the ingredients in this candy.

Although it has a few steps, it's not difficult. I made this on a Sunday afternoon, jamming out to Christmas tunes and dancing around the kitchen while I waited for each layer to set. And here's my advice: savor this for yourself, but give most of it away. Not only will it bless others, but you won't have to get new pants in a size bigger than you currently wear... it's that delicious, you won't be able to stop eating it.

Ok, let's get cooking. Line a 9x13 pan with foil, and let the long edges hang over a bit. Combine the peanut butter, milk chocolate chips


and butterscotch chips in a small saucepan.


Heat over medium-low heat, stirring regularly, until the mixture is melted and smooth. It's ok if there are a few lumps - you don't want the chocolate to get so hot that it seizes up. Spread the chocolate over the foil to create the bottom layer.


Refrigerate for about an hour or until set. (You don't even need to wash the pan you melted the chips in - you'll use it again for the top layer!)

For the "nougat" layer, melt the butter in a saucepan over medium heat. Add the sugar


and the milk,


and bring to a boil.


Cook and stir for five minutes. Remove from the heat and stir in the marshmallow creme, peanut butter and vanilla.


Add in the peanuts.


Stir until well combined, then carefully spread over the chocolate layer.


Return to the refrigerator to set the nougat layer. For the caramel layer, combine the caramels and cream in a small saucepan


and cook over low heat, stirring often, until melted and smooth. Spread over the nougat layer.


Back to the fridge! Let the caramel layer set. Now for the topping, repeat what you did for the first layer. Combine the chips and peanut butter and heat and stir until melted and smooth. Spread the top layer over the caramel.


One more time back to the fridge for an hour to let the topping set up. Then remove the fudge using the foil handles and carefully peel back the foil.


Cut the fudge into rows,


then cut each row into individual pieces.


Ooh, aren't you excited to try this?


You'll want to make this candy a permanent part of your Christmas treat plate!


One year ago: Chocolate Peppermint Swirl Cookies
Two years ago: Cranberry Apple Coffeecake
Three years ago: Layered Mint Fudge

Find more great stuff at Full Plate Thursday, Recipe Box, Thursday's Treasures.

Snickers Fudge

First Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter

Second Layer:
4 Tbsp. butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 tsp. vanilla
1 1/2 cups chopped salted peanuts

Third Layer:
1 - 14 oz. package caramels
1/4 cup heavy cream

Fourth Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter

Line a 9×13 baking pan with tin foil and then lightly spray with cooking spray.

For Layer 1: Over medium-low heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan. Stir together until completely melted and smooth, then pour into the baking pan and spread out evenly. Refrigerate until set, at least one hour.

For Layer 2: Melt butter over medium heat in saucepan. Add sugar and evaporated milk and bring to boil. Cook for 5 minutes, stirring constantly. Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla. Add peanuts to mixture and spread evenly over chocolate layer. Refrigerate until set, about 2 hours.

For Layer 3: Melt caramels and heavy cream over low heat until smooth. Pour over peanut mixture and refrigerate until set, about 1 hour.

For Layer 4: Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth. Pour over caramel layer and refrigerate for at least one hour.

Remove the fudge from the pan, then carefully peel off tin foil. Cut the fudge into long strips, and the individual pieces. Keep refrigerated until serving.

Recipe Source: Somewhere in the Middle