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Catching Elephant is a theme by Andy Taylor

 

Thanksgiving is coming

It’s that time of year again where everyone becomes a food enthusiast.  What are you eating this year?  Share your old family recipes or your new thanksgiving favorites with the world, show us what you’re making, or just ask us questions about thanksgiving!!

M&M’S Meringues 3 large egg whites, at room temperature 1/2 teaspoon cream of tartar 3/4 cup granulated sugar 1 1/4 cups M&M’s Mini Baking BitsGarnish: (optional) M&M’s Mini Baking BitsHeat oven to 200 degrees F. Line baking sheet with parchment paper.In medium bowl, beat egg whites and cream of tartar until foamy. Slowly beat in sugar until stiff, shiny peaks form. Fold in M&M bits.Spoon 12 (2- to 2 1/2 inch wide) mounds onto prepared baking sheet. Garnish with M&M’s bits, if desired, dotting tops. Bake 2 hours, until dry and crisp. Turn off oven; let cool in oven, 2 hours.Makes 12 meringues. One meringue per serving.

M&M’S Meringues

3 large egg whites, at room temperature
1/2 teaspoon cream of tartar
3/4 cup granulated sugar
1 1/4 cups M&M’s Mini Baking Bits

Garnish: (optional)
M&M’s Mini Baking Bits

Heat oven to 200 degrees F. Line baking sheet with parchment paper.

In medium bowl, beat egg whites and cream of tartar until foamy. Slowly beat in sugar until stiff, shiny peaks form. Fold in M&M bits.

Spoon 12 (2- to 2 1/2 inch wide) mounds onto prepared baking sheet. Garnish with M&M’s bits, if desired, dotting tops. Bake 2 hours, until dry and crisp. Turn off oven; let cool in oven, 2 hours.

Makes 12 meringues. One meringue per serving.

Peppermint Bark INGREDIENTS: 1 bag of chocolate chips (any kind you like) 1 bag of white chocolate chips 24 mini candy canes, crushed *do not crush using a food processor – place candy canes in a zip lock bag and use a hammer to crush into small pieces DIRECTIONS: Line the bottom of a 9×13 pan with parchment paper.  Pour (brown) chocolate chips in a microwave-safe bowl.  Microwave chocolate chips in increments of 30 seconds stirring the chips each time until chocolate chips have completed melted and mixture is smooth.  Spread melted chocolate  as evenly as possibly into lined pan.  Place pan into freezer for 20 minutes.  Repeat the same melting process with the white chips.   While chocolate is still smooth, stir in half of the crushed candy cane mixture.  Allow the white chocolate to slightly cool for a minute.  Remove pan from freezer and spread white chocolate/crushed candy canes mixture on top of the chocolate layer.  Spread white chocolate as quickly as possible.  Top off with remaining crushed candy cane and gently pat down with the back of a spatula.  Return pan to freezer for 20 minutes.  Remove from freezer and gently lift the whole mixture from the pan with a butter knife.  You should now have a solid sheet of peppermint bark.  Remove parchment paper and break into pieces. Store any left over bark in a ziplock bag and place in the freezer. Enjoy! *if white chocolate chips do not melt smooth, stir in 2 tablespoons of shortening.

Peppermint Bark

INGREDIENTS:

1 bag of chocolate chips (any kind you like)

1 bag of white chocolate chips

24 mini candy canes, crushed *do not crush using a food processor – place candy canes in a zip lock bag and use a hammer to crush into small pieces

DIRECTIONS:

Line the bottom of a 9×13 pan with parchment paper.  Pour (brown) chocolate chips in a microwave-safe bowl.  Microwave chocolate chips in increments of 30 seconds stirring the chips each time until chocolate chips have completed melted and mixture is smooth.  Spread melted chocolate  as evenly as possibly into lined pan.  Place pan into freezer for 20 minutes.  Repeat the same melting process with the white chips.   While chocolate is still smooth, stir in half of the crushed candy cane mixture.  Allow the white chocolate to slightly cool for a minute.  Remove pan from freezer and spread white chocolate/crushed candy canes mixture on top of the chocolate layer.  Spread white chocolate as quickly as possible.  Top off with remaining crushed candy cane and gently pat down with the back of a spatula.  Return pan to freezer for 20 minutes.  Remove from freezer and gently lift the whole mixture from the pan with a butter knife.  You should now have a solid sheet of peppermint bark.  Remove parchment paper and break into pieces. Store any left over bark in a ziplock bag and place in the freezer. Enjoy!

*if white chocolate chips do not melt smooth, stir in 2 tablespoons of shortening.

Eggnog Pancakes Ingredients 2 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 2 eggs 1 1/2 cups eggnog* 2 tablespoons butter or margarine, melted Directions In a bowl, combine the flour, baking powder, salt and nutmeg if desired. In another bowl, beat eggs, eggnog and butter; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

Eggnog Pancakes

Ingredients

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 eggs
  • 1 1/2 cups eggnog*
  • 2 tablespoons butter or margarine, melted

Directions

  1. In a bowl, combine the flour, baking powder, salt and nutmeg if desired. In another bowl, beat eggs, eggnog and butter; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.