I have some candy molds that I'll "paint" the chocolate in and when they are set add this filling and "paint" the tops with more chocolate. So I'll just use the ingredients, chill and go from there. This won't be happening this week, though!! I haven't personally tried these, but I sure hope they turn out like the real York's!! LIKE YORK'S PEPPERMINT PATTIES (Foodgawker) 2 1/2 cups Confectioners Sugar 2 Tbsps Light Corn Syrup 1 Teaspoon Water 3/4 teaspoon Peppermint Extract Pinch of Salt 1 1/2 Tbsps Shortening around 1/4 cup Confectioners Sugar for kneading/Dusting 1 - 12 ounce bag Semi Sweet Chocolate Chips In the bowl of a stand mixer fitted with paddle attachment, beat the sugar, corn syrup, water, extract, shortening and a pinch of salt until combined. Remove from mixer and knead by hand on counter, incorporating more confectioner�s sugar as you go. Roll out between two pieces of parchment paper dusted with more sugar. When flattened to around 1/4 inch, place in freezer until firm, at least 2 hours. Remove from freezer and cut into circles. I used a small round cookie cutter, about 1 inch across. Too small makes the process very tedious, and too large will just not be very functional. 1 to 1 1/2 inches is perfect. Once all of the filling has been cut, place on baking sheet and return to freezer for another hour. Scraps can be re-rolled and cut until all filling is used. While filling is freezing, prepare your melted chocolate. Place chips in a bowl and microwave at 30 second intervals until the chocolate is smooth and shiny. When rounds are frozen (they won�t get solid), remove when you are ready to dip. Use a fork to dip the rounds in the melted chocolate, and place on parchment to dry. If chocolate gets difficult to work with, return it to the microwave and reheat for 10 seconds. Allow patties to cool � and enjoy!

this is the recipe I have used for many many years for our New Years Hoppin John Hoppin' John 4 (or more- I prefer more) slices of bacon 1 large onion, chopped 1 large green bell pepper, chopped 1 stalk celery, chopped 2 Tbsp. chopped fresh garlic 2 cans chicken broth 1 lb. smoked sausage, chopped in 1' chucks 1 pound dry black-eyed peas (soaked overnight and drained) 2 Bay leaves 1 tsp. dried thyme 1 14 oz can of tomatoes, undrained Rice, cooked Green onions, chopped for garnish. Brown the bacon in a Dutch oven. Remove the bacon and eat it. Saute the chopped onion, bell pepper and celery in bacon grease until onions are clear. Add garlic and cook for another minute or so. Be careful not too burn the garlic. Add broth, sausage, peas and seasonings. Cover and let simmer on low heat for about 2 hours- check to make sure it's not stickin'. Check to make sure the peas are done before proceeding. Add tomatoes and cooked rice (about 3 cups, give or take, depending on how thick you like it) and cook uncovered on low heat, stirring often. Sprinkle chopped green onions on top just prior to serving. Cornbread and coleslaw make fine accompaniments to this and ham may be substituted for sausage. You can use rotel as part of the tomato for more kick, and I always add some Tony's seasoning to the batch.

Massimo's Canadian Sandwich (3 Chefs cookbook) Caramelized Onions 2 tbsp butter 1 tbsp olive oil 2 cups sliced onions salt and pepper Sandwich 4 ciabatta buns 1/4 cup tomato sauce 8 slices Gruyere cheese 1/4 cup caramelized onions 8 slices bacon, cooked crisp 24 oz cooked roast beef salt and pepper 1 tsp thyme leaves Heat the butter and oil in a skillet over medium heat. When the butter has melted, add the onions. Season with salt and pepper and simmer gently, stirring occasionally until the onions are caramelized and start to brown. Cut the buns in half and spread some tomato sauce on each half. On the bottoms layer a slice of Gruyere, then caramelized onions, two strips of bacon and 1/4 of the beef. Season with salt, pepper and thyme. Finish with one more slice of cheese and the top of bun. Grill in a panini press until the cheese is melted.

Sour Cream Quick Rolls (Sandra Lee) 1 c. unsalted butter, softened 1 c. sour cream 2 c. self-rising flour If you want, add one of the following, or experiment with other additions (recipe doesn't say, but I would add to the flour before mixing) 1/3 c. shredded Parmesan cheese 1/2 c. shredded Cheddar cheese 1/3 c. chopped pecans or walnuts 1 tsp. dried thyme Preheat oven to 400 degrees. Spray a 12 cup muffin an with nonstick cooking spray. In a large bowl, whisk together butter and sour cream until well blended. Whisk in flour just until blended. (Dough will be thick.) Place in prepared muffin cups, filling 2/3's full. Use damp hands to smooth tops. Bake 13 to 15 minutes or until golden brown. Serve immediately. Makes 12.