Candy Cane Snowball Cookies & Weekend Potluck #45

A WARM WELCOME TO WEEKEND POTLUCK! 

AND...

I love cookies all year long, but especially holiday cookies.

These wonderful melt-in-your-mouth snowballs have crushed candy canes inside and candy cane powder on top.  I made these for a cookie exchange last year. 

 MMM good! 

Candy Cane Snowball Cookies



As some of you know, my dear hubby had a heart cath this week.  He received
a stent in an artery that was 95% blocked!  God is MORE than WONDERFUL! We have SO much to be thankful for. I wanted to be sure to thank all of you who prayed and sent me notes of encouragement.  It means so much! 

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

No Bake Biscoff Cookies by Sugar Cookies to Peterbilts

Recipes that caught our attention ~

Meatball Bubble Biscuits by Julie’s Eats & Treats

Peppermint Patty Bark by Lemons for Lulu

And, a personal favorite ~

Dark Chocolate Pie with a Holiday Twist by Kelli's Retro Kitchen Arts 




If you were featured this week, don't forget to snag the Featured Button above ...

Your hostesses ~

• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie
• Life As a Lofthouse ~ Holly
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Meet Penny ~ Tabitha

Remember that when you link up, it shows on all SIX blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

Broccoli Cauliflower Cheese Soup

Another yummy soup recipe to warm you up in these cool temps. 

I love broccoli/cheese soup.  Hubby and I both order it often when we eat out.  But anytime I can make it at home, we are happy campers too. 

I love this addition of cauliflower, but if you prefer, use just one or the other. 

This takes a little chopping of veggies, but it is so worth your time.  For me, it's a great way to use up those carrots and celery in the veggie drawer that need to be eaten. You can also add a chopped potato too if you'd like. 

(I often make it with the frozen California Veggie Mix...Broccoli, Cauliflower & Carrots, to save chopping time.)

I always love making a roux to add to the broth cause I have always preferred a thick soup to a brothy one. 

If you really want to feel special, serve this in bread bowls and you'll feel like you're sitting at Panera.   AAAHHH! 

You can puree part of the soup (be careful if it's hot so it doesn't blow the lid off your blender) or just mash it lightly with a potato masher. I like having chunks in it to bite into. 

BROCCOLI CAULIFLOWER CHEESE SOUP 

1 onion, chopped

2 Tb. butter, melted

4 c. chicken broth

3 c. broccoli and/or cauliflower, chopped, 

fresh or frozen

2 c. carrots, diced

salt & pepper to taste

1/2 c. melted butter

1/2 c. all purpose flour

4 c. half and half, divided

2 c. cheddar cheese, grated

(we prefer velveeta...and less than that amount)

1/2 tsp. nutmeg

In large saucepan, saute onion in 2 Tb. butter; add broth. Bring to a boil and add vegetables; cook over low heat until tender - about 20 minutes.  Add salt & pepper.  While vegetables are cooking, in a large skillet, melt 1/2 c. butter over medium heat; whisk flour into butter, stirring constantly until thick. Add 2 c. of 1/2 & 1/2, stirring until smooth; add cheese and heat until melted. 

 Let cool a few minutes; transfer 1/2 soup mixture to blender and puree, or mash vegetables with hand masher.  Pour veggie mixture back into saucepan. 

Blend milk/cheese mixture into puree; add remaining cream.  Stir until well blended and heated through, but don't boil.  Add nutmeg just before serving. 

Mexican Nutella Hot Chocolate

This was just one more amazing recipe that I found at Weekend Potluck....the every Friday linky party right here at The Better Baker. The recipe was linked up by Hun, what's for Dinner? 

Simple, Delicious & simply delicious!  This easy, make-in-a-minute kind of recipe always grabs me by the neck...and taste buds.  

I love hot chocolate...and nutella...and quick, so here ya go...

Enjoy a cupfull today....you'll be so glad you did. 

MEXICAN NUTELLA HOT CHOCOLATE

1 c. lowfat milk

(I used 1%)

1 cinnamon stick

1/2 tsp. vanilla

2 Tb. nutella 

tiny pinch of cayenne

marsh(a)mallows =) 

In a small saucepan over medium temp, heat milk, cinnamon stick and vanilla. Once bubbles begin to form, whisk in the nutella; stir until melted and smooth. Remove the cinnamon stick. Pour into your favorite mug and garnish with marsh(a)mallows.  I sprinkled a little cinnamon on top. 

Yield: 1 serving

Can be heated in microwave if you're in a hurry, but I would allow the cinnamon stick to infuse the milk for a minute or so. 

Linked to Weekend Potluck

Roasted Brussel Sprouts with Bacon & Caramelized Onions

The first time I saw an idea to oven roast brussel sprouts was at a recent Weekend Potluck party. This Silly Girl's Life shared a simple recipe that really intrigued me. I didn't make them right away, and then was happy when I saw a recipe at Miss Information that gave me the idea to adapt it into my own.  

Since I love caramelized onions, I wanted to brown them a little longer than the original recipe called for.  This simple combination makes for one awesome side dish! We both really like brussel sprouts, and I'm happy to find new ways to fix them. 

We will be enjoying these again soon.  They would make a wonderful side dish for any meal. 

BRUSSEL SPROUTS WITH BACON & CARAMELIZED ONIONS 

1 Bag of brussel sprouts (about 25 of them),

 stems cut and any bad leaves on the outside removed 

(I used frozen) 

olive oil, salt & pepper to taste 

5 strips of bacon

1 sweet onion, cut into slices 

3 Heaping TB. Smart Balance butter spread, divided 

Salt to taste

Coat sprouts lightly with olive oil, then salt & pepper. Place them on a foil lined cookie sheet and bake about 20 - 30 minutes at 400* or until tender, stirring or shaking the pan halfway through baking time.  (After I made this, I did see a recipe that calls for adding balsamic vinegar to the olive oil before baking.  I thought that sounded yummy too!

Cut bacon into 1/2 inch pieces; brown in a skillet. Cook until bacon is crisp; remove from pan, then add 1 Tb. butter spread to bacon grease. Sautee onion until browned and caramelized, atleast 10 minutes.  Watch so they don't burn!

When sprouts are finished baking, place them in a serving bowl and top with bacon & onion.  

SOO good!  I could eat a whole bagfull by myself! 

Linked to Weekend Potluck

Skinny Peppermint Mocha Frappe

Here's another 'slap me in the face' drink recipe that I came across at Weekend Potluck linky party. I even featured this one as my personal favorite that same week. The recipe was posted by Peanut Butter & Peppers. 

Did you catch that first word?  S-K-I-N-N-Y!

Every little bit helps and it's atrocious to think of the calories that some folks just DRINK in.  

I want all the help I can get to cut back on calories without sacrificing on taste.

This did a real number on me!  I loved it!

Makes for a fun holiday coffee drink with the peppermint 'spin' to it. 

(Just in case you can't tell, that's a 'party hat' on the letter "P" of the text below=) Sometimes Pic Monkey is simply too.much.fun!

SKINNY PEPPERMINT MOCHA FRAPPE 

1. 1 1/2 cups frozen coffee, partially thawed
2. 1/2 cup non-fat milk
3. (I used a little more)
4. 2 tsp. unsweetened cocoa powder
5. 1/2 - 1 tsp. stevia (to taste)
6. 1/8 tsp. peppermint extract
7. (I added a drop more)
8. Optional Toppings:
9. Whipped cream
10. crushed peppermint candies and/or chocolate flakes

In a blender at all your ingredients, process until smooth.

Pour into tall glass and garnish with candies and chocolate. 

Enjoy every single pepperminty sip!

Since I appreciate the nutritional info I find at PB&P I wanted to share these comparison facts with you. 

Starbucks Peppermint Mocha Frappe  – Calories:  250,  Fat:  2,  Sodium:  310,  Carbs:  52,  Fiber:  4,  Sugar:  37,  Protein:  8

PB&P Peppermint Frappe (2 cups) – Calories:  44.7,  Fat:  .03,  Sodium:  63.6,  Carbs:  6.4,  Fiber:  .03,  Sugar:  6,  Protein:  4.3

Linked to Weekend Potluck

Foodie Friends Friday