We make these every single Winter! They are so festive and even more delicious. Our friends and family have come to expect this Creme de Menthe Brownies recipe at our annual Christmas party!
What you need for this Creme De Menthe Brownies Recipe:
1 box of brownie mix
1/2 cup soft butter
1 cup sugar
1 cup flour
1/2 tsp. salt
1 (16 oz) can of Chocolate Syrup
1 tsp vanilla
1/4 cup soft butter
2 cups powdered sugar
2 tsp creme de menthe
6 oz. chocolate chips
1/4 cup butter
What to do:
If you choose to make the brownies from scratch:
Preheat oven to 350.
Cream butter, add sugar and beat until fluffy. Add eggs one at a time, beating well after each addition. In a separate bowl, combine the flour and salt. Alternate adding the dry mix and the chocolate syrup to the creamed mix. Stir in vanilla.
Pour into greased/floured 13×9 baking pan.
Bake for 25 minutes or until the center comes out clean (with a toothpick).
Make the frosting:
Cream 1/4 cup of butter in a small bowl. Gradually add the powdered sugar & creme de menthe and mix well.
Spread over the brownies once they’re cool.
Refrigerate for 1 hour.
Combine chocolate chips and softened butter in small bowl. Place over low heat and stir until smooth.
Spread over brownies (after they’ve been refrigerated for 1 hour).
Refrigerate for 1 more hour.
Cut into squares and serve 🙂
Festive Chocolate Peppermint Marshmallow Hot Cocoa Stirrers
These festive chocolate peppermint marshmallow hot cocoa stirrers are a very easy and delicious way to add to your Holidays! Spruce up your hot chocolate this year with a quick and easy recipe the kids are bound to love!
What you need
A bag of normal sized marshmallows (about 36 come in a bag)
A bag of small candy canes
4-6 cups of semisweet chocolate chips (depending on how many you hope to make)
2 bowls. One for candy pieces and one for melting chocolate.
What to do
Begin by taking the marshmallows out of the bag and placing upright on a cookie tray with tinfoil.
Unwrap each candy cane and stick into the center of each marshmallow- try to place them in such a way so they will stand without falling.
Open the bag of peppermint candies, (unwrap if needed) and place several handfuls into a plastic gallon ziplock bag.
Wrap the bag in a dishcloth and take a meat hammer (or anything hard and strong enough) and begin to lightly crush the candies into pieces. You don’t want them to be so big they won’t stick but not so crushed that all you have is dust. Pour the candy pieces into a wide rim bowl.
Start with 2 cups of semisweet chocolate chips- placing them in a microwave safe bowl. Heat until they begin to melt- stirring frequently until smooth.
Pick up the candy cane marshmallow and with a spoon in hand – dip it in the melted chocolate. Use the spoon to ensure chocolate makes its way around the whole lower half of the marshmallow.
Dip the chocolate side of the marshmallow into the peppermint candy pieces, you may need to roll it around in there a few times to make sure you get as much to stick to the chocolate as possible.
Place on wax paper. Repeat until all are complete.
Then heat up the kettle, make yourself some hot chocolate and toss one of these Chocolate Peppermint Marshmallow hot cocoa stirrers in there!
If interested in giving them as a gift, locate some plastic gift bags and place one in each- tying them off with a ribbon. Enjoy!
2/3 cup coarsely chopped walnuts
1 Sheet of frozen puff pastry, thawed as label directs
1 wheel of Brie cheese (15-16 oz.)
1 large egg, yolk only.
2 tablespoons of heavy cream.
1 16.0z. jar of Dalby Farm Fig Preserves
Figs are known to be a traditional holiday fruit. Our Holiday Fig and Brie in Puff Pastry recipe, is a holiday must and once you taste it, is sure to become a part of your traditional holiday foods. To make fig and brie puff pastry, line rimmed baking pan with non-stick foil or parchment paper. Lightly flour work surface; unfold puff pastry sheet on floured surface. With rolling pin, roll out pastry into a 12 inch square. Spread walnuts onto center of pastry sheet; next spoon out fig preserves and spread it to about a 5 inch circle. Place cheese wheel on top of nuts and preserves; fold pastry up and over cheese to enclose the wheel.
Flip over and place cheese wheel, seam side down, on prepared rimmed baking pan. In a small bowl, whisk egg yolk and 2 tablespoons of cream. With a small brush, evenly brush pastry with egg mixture. Freeze for 30 minutes.
Preheat oven to 425 degrees, bake brie 25-30 minutes or until pastry is golden brown. et stand 15 minutes before serving. Serve with crackers, apple and pear slices or even veggies! A jolly nibble indeed!
These shortbread bars are delicious and perfect with an afternoon cup of tea. Also, they make a wonderful option for any cookie swap or holiday gathering! The all-natural Dalby Farm Strawberry Preserves are loaded with chunks of fruit and really transform the recipe from good to great!
Another option for this recipe is to use Dalby Farm Blackberry Preserves. Last summer I went to a bridal shower and wanted something a little different so I substituted the Strawberry for Blackberry Preserves. I thought that the blackberry would be more of a summer berry; everyone raved about how delicious they were!
Preheat oven to 350 degrees, lightly grease 9″ pan.
1 1/4 cup flour
1/2 cup sugar
1/2 cup butter
1/3 cup of Dalby Farm Strawberry Preserves
Combine above ingredients until you have a fine meal. Pat mixture into pan; bake for 20 minutes, or until lightly golden. Cool and then spread 1/3 cup of Dalby Farm Strawberry Preserves on top.
1/2 cup brown sugar
1 tsp vanilla
2 Tbsp flour
1/8 tsp baking soda
1 cup of chopped walnuts
Beat eggs, brown sugar and vanilla. Stir in the remainder of the ingredients and spoon over jam, spreading lightly to edges. Bake for 20-25 minutes or until the top is set. Cool in pan; once cool, cut into bars.
1 3lb. Pork Boneless Loin Roast, 1 tsp. Salt, 1/2 tsp Black Pepper
1 medium onion, chopped, 2 cloves garlic finely minced, 1/4 cup orange juice
1-14 oz can diced tomatos, 2-15 oz cans black beans, drained and rinsed
1/4 cup Dalby Farm Apricot Preserves, 1/4-1/2 tsp (to taste) Cayenne Pepper
Season pork with salt and pepper. Heat a nonstick skillet over medium high heat. Add pork; cook 6-8 minutes, browning all sides. Remove and place in slow cooker.
Add onion to hot pan cook while stirring; 2-3 minutes until just browned. Add garlic; cook another 30 seconds. Stir in tomatoes, mixing in garlic and onion. Pour over pork.
Pour beans around pork and cover. Cook on high 1 3/4 hours until pork reaches 140 degrees in center. Remove and cover with foil; let stand 15 minutes.
Boil orange juice and Dalby Farm Apricot Preserves in a small saucepan over medium heat until reduced by half; approximately 5 minutes. Remove from heat and add cayenne pepper. Brush over pork before slicing; serve with black beans. Yummy!!
- For an all-natural dessert topping recipe, use Dalby Farm Strawberry Rhubarb Preserves. Simply heat desired amount in a pan over low heat, until warm and melted. Next, spoon over your favorite ice cream. For even more flavor, cut up some fresh strawberries and add to the topping! Enjoy!
This is a nice way to introduce rhubarb to anyone that has never eaten it previously!
- For a yummy and different way to serve chicken breasts or pork, use this strawberry rhubarb meat glaze recipe to add a new twist to your next meal!
Use equal parts:
1 tbsp. Dalby Farm Strawberry Rhubarb jam
1 tbsp. Honey Dijon mustard or Dalby Farm Horseradish Mustard
Mix together and spread over chicken breasts. Bake at 350° F for 45 minutes.
This all-natural Artichoke Antipasto is unbelievably scrumptious! When I am looking for a quick and delicious dinner, I serve it over bread along with a large fresh salad!
1 Jar of Dalby Farm Artichoke Antipasto
1 large tomato
1 Tbspn minced red onion (or to your liking).
1 loaf of French Baguette Bread
Slice bread into 1″ pieces and place on cookie sheet. In a medium bowl, spoon out approximately 1/2 of the jar of the Dalby Farm Artichoke Antipasto. Next, take a large tomato and chop it finely and add it to the antipasto. Depending on how much red onion you like, you can mince some and add it to the bowl. I like to use approximately 1 tablespoon. Mix all three ingredients together.
Once all of the ingredients are mixed well, place spoonfuls of the antipasto mix on each piece of sliced bread. Continue until all of the bread is covered with the antipasto mix. Place cookie sheet under broiler for 3-4 minutes, or until you see steam rising off of the antipasto. If you prefer to have your bread toasted, place the cookie sheet under the broiler to brown the bread before you spoon the artichoke mix on to it. You will still want to place it under the broiler for just a few minutes to heat up the mix but be sure to watch it closely so that you do not burn the edges of the bread. Enjoy!!
(This recipe should be enough to cover 1 loaf of French Baguette bread.)
Take this to your next party or family gathering…prepare the mix, slice the bread ahead of time and then when you get to the party, just spoon it onto the bread, heat and serve. This bruchetta recipe is perfect if you are looking for something different and it is so easy! Every bite they take is sure to wet their whistle!
Other recipe ideas: spoon Dalby Farm Artichoke Antipasto over toasted crusted bread with olive oil. To add even more flavor to this bruchetta recipe, top with some bacon, chicken or additional chopped tomatoes.
1 lb. cooked pasta
1 16 oz. jar of Dalby Farm Artichoke Antipasto
2 small bell peppers
1/2 cup pepperoni
1/4 cup olive oil
1/2 cup of your favorite cheese
Toss together and chill. Serve by itself or as a side dish. Perfect for hot summer evenings!
8 oz. of Dalby Farm Artichoke Antipasto
4 oz. Cream Cheese
4 oz. Sour Cream
Mix all together. Refrigerate for a few hours for the ingredients to marry. Serve with Italian bread, crackers, garlic rounds or stuff in baked Fillo Shells.