With Christmas time coming I have started thinking about one of my favorite treats to eat and so I had to share it with you.

Peppermint Bark

2 (1 lb) White Chocolate Mint bags
1 1/2 rows of Oreo cookies.

(And that is all the ingredients!)

Now, put the chocolate in the microwave:
Microwave for 1 minute, then stir
Microwave for 1 minute, then stir
Microwave for 1 minute, then stir (or, if your microwave is like mine- you may not need to do a full minute for this last one)

While the chocolate is melting- break up Oreos into little pieces.

Once the chocolate is melted- put the broken Oreos into the chocolate and mix quickly.

Spread onto a cookie sheet and put in the freezer for 15-20 minutes.

Take out of freezer and break into small pieces.

Pass it out to your friends and neighbors, but don’t tell them that it only has 2 ingredients!

Here are this weeks questions from Val at Fun, Crafts and Recipes.

#1. I passed Costco and saw gas at $2.84 and have had Costco on the brain since. Share a cupcake, muffin or cookie recipe.

First of all, I just have to say that $2.84 per gallon sounds fabulous right now. It’s still $3.50 where I live.  Anyways- here is my cookie recipe.

Sugar Cookies

6 cups of flour
2 cups of sugar
3 tablespoons of baking powder
1 pound soft butter

Take these four items and blend together using a pasty knife.

In a separate bowl combine:

3 large eggs
3 tsp vanilla

Beat them together and then add to the above ingredients. Roll out on a flour surface and cut into shapes. (I have used powdered sugar instead of flour to add some extra flavor and it makes them extra yummy.)
Bake at 375 for 6 minutes or until golden brown.

#2. Cupcakes, muffins and cookies require something to drink. What do you drink with them?

Chocolate milk

#3. Which do you prefer, mini muffins and cupcakes or full sized ones?

Full size.  If it is full size I’ll only eat one.  But if they are mini I end up eating way too many because I tell myself how small they are.

#4. What type of muffin or cupcake pan do you use? Silicone, disposable, etc.
I don’t use disposable, I just a regular old pan.

Stop by Fun, Crafts and Recipes to play along.

I usually post my recipe for the Random Recipe Exchange on my Livin’ With Me blog. But this week I was thinking it would make a lot more sense to post my recipe here, since I post other recipes and cooking type stuff on this blog. So, here is my favorite cookie recipe:

No Bake Cookies

Ingredients
1/2 cup butter
1/2 cup milk
1/2 cup brown sugar
1 1/2 cups sugar
2 tbsp bakers cocoa
1/2 tsp salt
3 cups quick cooking oats
1/2 cup peanut butter
1 1/2 tsp vanilla

Directions:
Add butter, milk, brown sugar, sugar and bakers cocoa to a sauce pan. Bring to a boil over low heat. Boil for 2-3 minutes stirring constantly.

Then add salt, quick oats, peanut butter and vanilla. Stir everything together. You must do this step quickly as the cookies will start to harden. Once everything is stirred together drop by teaspoon full onto wax paper and wait for the cookies to harden.

** As a side note- I have had problems in the past when I made these with the cookies never getting completely hard (they still taste wonderful, it’s just hard to serve them that way). Today as I was searching the Internet for a picture to put with my post (I didn’t actually make them because they have peanut butter in them and Hailey has never had peanut butter since “they” now recommend waiting until children are three before giving them peanut butter as it reduces the chances of the child being allergic)…. Anyways- as I was looking for a picture I saw someone made a note that when you make the cookies they turn out the best if they are at a full rolling boil for 2 1/2 minutes. If you do it for less time they end up soft and if you do it longer they end up crumbly. If anyone else has ever made these have you found a way to ensure they turn out every time?

Now head on over to visit Pam at Random Thoughts to see the other cookie recipes people are sharing.

Fun, Crafts and Recipes hosts Four Foods on Friday.  This weeks questions are all about candy.

#1. Candy. Do you prefer sweet or sour candy?
I love sweet candy. Sour- not so much.

#2. Gum. Love it? Hate it? What kind is your favorite?
I love gum. The only problem is that if I chew it too much it makes my jaw start to ache. So, I don’t chew it very often.

#3. What is your favorite candy?
M&M’s- preferably the peanut M&M’s but the plain ones are fine too.

#4. Share a recipe for anything that you can include a piece of candy in.
I haven’t had this in years but it is soooo yummy! And now I need to make some.

Whatchamacallit

Ingredients:
6 cups Crispex
2 cups Cheerios
2 cups M&M’s
2 cups broken cashews
2 cups broken pretzels
1 lb white chocolate
Powdered sugar

Directions:
1. Mix everything except the chocolate in a large bowl.
2. Melt the chocolate in the microwave (stirring while melting)
3. Pour over mixture and stir gently until everything is covered.
4. Spread onto wax paper to harden.
5. Break into chunks and put in a paper bag.
6. Put powdered sugar in bag and shake to coat. You can store it in the paper bag until ready to serve.

Stop by Fun, Crafts and Recipes if you’d like to play along.

Fun, Crafts and Recipes is hosting the 39th Four Foods on Friday.  This week the theme is baking.  Here are the questions:

#1. When you need to serve desserts, do you buy them or make them?
Other than baking cookies I am not very good at making desserts. So I usually buy the desserts that I serve.

#2. When baking do you use butter, margarine or something else?
I always use butter.

#3. What meats or veggies do you cook in the oven?
Unless the veggies are part of casserole I don’t usually do veggies in the oven. And I have cooked all kinds of meats in the oven.

#4. Share a recipe for anything that is cooked in an oven.
This recipe for Chocolate Chips cookies is very yummy and is different than all of the others I have ever made. It has pudding in it and these cookies definitely stand out amongst all of the other chocolate chips cookie recipes.

Ingredients:
1 cup unsalted butter, melted, cooled
1 cup lightly packed brown sugar
1/2 cup granulated sugar
1 box instant vanilla pudding mix (must be instant)
2 tbsp milk
2 large eggs
2 tsp pure vanilla extract
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
2 cups milk chocolate chips

Directions:
1. Preheat oven to 350F. In large mixing bowl, using wooden spoon, mix butter and sugars until creamy. Stir in pudding mix and milk, then eggs and vanilla. Add flour, baking powder and baking soda; stir until batter is smooth. Stir in chocolate chips.
2. Drop batter on non-stick cookie sheets (about 12 per sheet). Bake for 12 minutes or until edges are lightly browned. Cool 10 minutes on cookie sheet. Transfer cookies to wire rack to cool completely.

Makes about 36.

Stop by Fun, Crafts and Recipes if you’d like to play along this week.