Snowmen Cookies

Dec 11, 2019 | All, Cookin with Brook, Tommy and Brook

If you’re not a big fancy Christmas cookie maker, than these might be your rescue! And the kids can help! Just use your imagination and they’ll all still look cute!

• 1 package (16 ounces) Nutter Butter cookies
• 1-1/4 pounds white candy coating, melted
• Miniature chocolate chips
• M&M’s minis
• Pretzel sticks, halved
• Decorating gel or frosting

Using tongs, dip cookies in candy coating; allow excess to drip off. Place on parchment paper. Place two chocolate chips on each cookie for eyes. Place M&M’s minis down middle for buttons and orange gel for the nose and red gel for the mouth.

For arms, dip ends of two pretzel stick halves into coating; attach one to each side of snowmen. Let stand until set. Pipe mouth and scarf with gel or frosting.

I used my GE Advantium oven to melt the candy coating which makes it super simple! Thanks to Gerrit’s Appliance! 

Crazy Horse Mashed Sweet Potatoes

Nov 27, 2019 | All, Cookin with Brook, Tommy and Brook

I feel so weird sharing this recipe for my Cookin With Brook segment, since it’s not ACTUALLY mine (although I did make a couple tweaks)! But Tommy’s wife Patty said it’s totally legal and this is Tommy’s favorite dish at Thanksgiving! It’s super easy and delicious!

5 lbs of sweet potatoes peeled and diced (I actually found that you can get them already peeled and diced to save some work!)
½ cup of melted butter
1½ cups mini marshmallows
½ cup brown sugar
1 tsp salt
¼ cup maple syrup
1/8 cup orange juice
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves

In lightly sugared water, boil sweet potatoes 15 minutes or until very tender. Drain and add butter and brown sugar. Whip with an electric mixer until incorporated. Add remaining ingredients and continue to blend until smooth. Transfer to a lightly buttered 2 qt casserole dish. Cover with pecans and refrigerate overnight. Place in a 350 oven for 35-40 minutes or until heated through.

PECAN TOPPING
1 cup pecan pieces
½ stick butter
¼ cup brown sugar
½ tsp cinnamon

Melt butter in a sauce pan. When melted add pecans and stir for 2 minutes over medium heat. Remove from heat an let cool slightly. Add brown sugar and toss to coat pecans.

Bacon-Wrapped Green Beans

Nov 20, 2019 | All, Cookin with Brook, Tommy and Brook

Saw this recipe on Pinterest and made it IMMEDIATELY! Now…you must know from the title and the picture, these are NOT a low-fat veggie option. BUT…if you want a really tasty, gourmet-looking side dish. Cook these instead of the old green bean casserole for Thanksgiving! YUM!

And bonus…it is a way to get the pickiest of eaters to eat their green beans!

1 pound fresh green beans
5-6 slices bacon, cut in half
2 tablespoons butter
1 T brown sugar
1 T garlic powder
¼ tsp salt
¼ tsp pepper

1. Pre-heat oven to 400 degrees. Place a cooling rack on a large cookie sheet (or use a broiler pan like me).
2. Wash and dry green beans. Snap off the ends. Grab a small handful of beans (anywhere from 5-10 green beans) and lay them on a half-strip of bacon. Roll the bacon up and around the green bean bundle and place it in the pan, seam side down. Repeat with remaining green beans.
3. Melt the butter in a sauce pan on the stove. Add the brown sugar and garlic powder and mix together until well combined. Remove from the heat and brush over the tops of the green bean bundles. Sprinkle with salt and pepper.
4. Cover with foil and roast for 35 minutes. Remove foil and roast for another 10-15 minutes or until the bacon gets nice and crisp. Enjoy!

For ALL my Cookin’ With Brook recipes, click here! 

I LOVE having another oven when that Thanksgiving kitchen gets busy. I use my ADVANTIUM Oven from Gerrit’s Appliance! It’s the perfect size and I LOVE that I can microwave AND bake in it! Check them out here!