Experimentation

Sometimes I just have no idea what to cook for dinner and I really don't want to just make spaghetti. (my solution to not knowing what to make for dinner)

Tonight the kids and I went to the fridge and found LOTS of little containers of things that weren't enough to really use in anything. Since I hate wasting such yummy ingredients we decided to put it all together.  We had a Panini-Themed Party the other day, and we just had little bits of stuff leftover. 

Here is what we came up with.....

Layer of raw sliced potatoes, lightly salted
Can of Rotel
Black Olives
Tiny bit of Parmesan, Artichoke Hearts, and Spinach
Roasted Red Peppers
Leftover Dark Meat from our Turkey (chopped)
15 Whole Roasted Garlic Cloves
Spread a container of Savory Garlic Philadelphia Cooking Sauce
Layered 5 Italian Sausage Links

Last but not least.....placed a layer of pizza dough on top with some butter and seasonings spread on top.

Baked at 350 degrees for an hour.

It's not necessarily anything to brag about, but it's the fact that experimenting with ingredients can be fun!  AND since the kids helped throw it all together….they liked it.

Double Chocolate Peppermint Surprise

Ingredients

1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tsp. salt
1/2 tsp. baking soda1
1/2 sticks (6 oz.) unsalted butter, slightly softened
1 egg
24 miniature (about 1 1/2-inch) peppermint patties, such as York, unwrapped and chilled
6 oz. white chocolate (not chips) chopped
Peppermint candy canes or candies, crushed or finely chopped

Directions

Using an electric mixer, beat the flour, cocoa powder, both sugars, salt and baking soda on low speed. Beat in the butter, then the egg. Turn out the dough onto a large piece of plastic wrap and flatten into a disk; seal. Refrigerate until firm, about 1 hour.



Preheat the oven to 350°. Line 2 large cookie sheets with parchment. Working with 1 tbsp. of dough at a time, use your fingers to evenly encase each peppermint patty with dough. Place on the prepared pans and smooth the dough with your fingers. Bake, switching the pans halfway through, until just firm to the touch, about 15 minutes. Remove the pans from the oven and let cool slightly. Transfer the cookies on the parchment to a rack to cool completely.


Meanwhile, in a double boiler or small, heatproof bowl set over a small saucepan of simmering water, melt half of the white chocolate, stirring until melted. Remove from the heat and stir in the remaining white chocolate until smooth. Using a large spoon, drizzle the white chocolate over the cookies. Sprinkle immediately with the crushed peppermint candies. Let set completely before serving or storing.