Peppermint Patty Bars

Brownie:
4 oz unsweetened chocolate
1 cup butter or margarine
4 eggs
2 c. sugar
1 cup flour
1 cup sliced almonds

Melt chocolate and butter together in top of double boiler over hot water. In a bowl beat eggs and sugar well; add flour, nuts and chocolate mixture. Bake in a greased and floured 9 x 13 pan. Bake at 350 for 25 minutes or until toothpick inserted in the center comes out clean. Cool

Mint Cream:
Beat 3 cups sifted powdered sugar
6 TBLS soft butter
4 TBLS light cream
1 ½ tsp peppermint extract (I would try 1 tsp first and add more if desired. I don’t like it real strong) You can also add a light green food coloring for fun.

Chocolate Glaze:
Melt over hot water: 4 oz sweet chocolate and 4 TBLS butter.

Spread Mint Cream evenly over chocolate brownie. Cover and chill until firm. Drizzle chocolate glaze over mint layer. Cover and chill until firm. Cut in 36 squares.

(Kathy)

Lettuce Wraps

4 Chicken Breasts
6 T. Green onion, chopped
2 c. water chestnuts, chopped (I usually just use 1 can)
1 1/2 c. fresh mushrooms or 1 can of mushrooms, chopped
minced garlic

Sauce:
6 T. Soy Sauce
6 T. Brown Sugar
1 1/2 t. rice vinegar (or regular vinegar)

Bring 2 T. vegetable oil to high heat in a wok or large frying pan. Saute the chicken until cooked. Cut chicken into small pieces. Add an additional 1 T. oil to the pan. Add chicken, vegetables, and sauce into the pan and saute for a few minutes. Serve in lettuce cups (lettuce head sliced in half). Serves 5-6.

I think this tastes just like PF Chang's lettuce wraps. We've also served the chicken mixture in romaine lettuce cups (you eat them just like a taco).

Wild Rice Soup

1/4 c. butter
1 medium chopped onion
1/2 c. flour
3 c. chicken broth
1 c. cooked wild rice (like Uncle Ben's Original Recipe Wild Rice)
1 c. cooked white rice
1 c. diced ham
1/2 c. finely chopped carrots
1/2 t. salt
pepper to taste
1 pint half & half (fat free works great)
snipped fresh parley

Saute onion in butter. Blend in flour and cook 5 minutes. Stir in broth and cook to a simmer. Add ham, carrots, rice, salt and pepper. Simmer for 10 minutes. Add parsley and half & half. Heat to serving temp. For a thicker soup, add more rice.

This came from my ward Super Saturday last year. It's seems fancy -- but is also pretty good "comfort" food. The boys liked it.

Pan Breadsticks

1 1/2 cup warm water
1 T. yeast
1 T. sugar
Combine together until yeast dissolves

3 1/4 cups flour
1 1/2 t. salt (add w/ last cup of flour)

Knead for 3 minutes
Melt 1/2 cube butter in 9x13 pan
Roll out to 1/2" (shape of 9x13 dish)
Cut dough into strips, roll in butter, set in dish. Let raise for 30 minutes. Bake at 400 for 10 to 20 minutes. Can sprinkle garlic and/or parmesan cheese before baking.

These are Noah's favorite breadsticks.