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!

I made these for dinner last nite. Made them in a 6-cup regular muffin tin. I also used shredded marble cheese. I also cooked them at 375 along with the meatloaf. They were nicely browned around the bottom and sides and tender. They were terrific and I'll make them again. Muffin Tin Potato Stacks 5 baking potatoes 2 onions, chopped 6 TBS butter 1 1/2 cups grated cheese, Gruyere or cheddar kosher salt freshly ground pepper heavy cream or half and half cooking spray thyme sprigs Preheat oven to 400 degrees. Thinly slice raw potatoes using mandoline or food processor. They can also be carefully hand sliced into thin even slices. Set aside. Melt butter (about 4 TBS) in a large skillet and saute onion over a low heat until translucent and slightly golden. Add 2-4 TBS butter in the pan and melt the butter. Set aside. Grate cheese. Set aside. Spray all twelve muffin cups of a regular size muffin pan. Add 1 slice of potato to the bottom of each muffin cup. Salt and pepper. Add 1 more slice of potato. Top each potato evenly with 1/2 onion and butter. Add 2 more potato slices. Sprinkle 1/2 grated cheese evenly over potatoes. Add 1 more potato slice and salt and pepper. Add 1 more potato slice and evenly add the remaining 1/2 of onion and butter. Add 1 or 2 potato slices and top evenly with remaining cheese. Pour 1 TBS cream over each potato stack. Bake for 35 minutes until potatoes are tender. Remove from oven and let rest for 5 minutes. Run a sharp knife around the edges of each muffin cup and pop each stack out with a fork.

I love pork and sauerkraut. I made Sauerkraut Soup recently and it was really good (FYI - It did not freeze well since the meat and veggies were so well cooked after the first cooking, they didn't hold up well to freezing and reheating. It still tasted good but everything sort of fell apart.) Sauerkraut Soup Fix-It and Forget-It Cookbook Copyright 2000 1 lb. smoked Polish sausage, cut into ½-inch pieces 5 medium potatoes, cubed I only added 2 or 3 2 large onions, chopped I added half of a very large onion 2 large carrots, cut into ¼-inch slices I added 3 or 4 carrots 42-45 oz. can chicken broth 32-oz. can or bag sauerkraut, rinsed and drained 6-oz. can tomato paste 1. Combine all ingredients in large slow cooker. Stir to combine. 2. Cover. Cook on High 2 hours, and then on Low 6-8 hours. 3. Serve with rye bread. Here is a link that might be useful: See my blog for a picture of the soup

I want to make these yet for Christmas, I hope I have time cause they sound right up our alley! Coconut Balls 2 -------- ------------ -------------------------------- 2 pounds powdered sugar 1 can sweetened condensed milk 1/2 cup chopped pecans 1 teaspoon vanilla 2 cup coconut 1/4 cup butter -- softened Coating 6 ounces semi-sweet or milk chocolate chips -- (could be up to 18 ounces) 1 tablespoon shortening -- (could be up to 3) Mix together all ingredients, except coating ingredients. Chill. Form into 1-inch balls. Chill again on waxed paper lined cookie sheet. Dip in a chocolate coating. Chill for another hour. Melt chocolate & shortening over low heat; stirring constantly. (Use 1 tablespoon of shortening for every 6 ounces of chocolate.) When mixture is smooth remove from heat. Dip each truffle into coating. (I found dropping them in the chocolate & then fishing them out with a spoon worked best. But work quickly or they will melt.) Then either place them on foil or in paper candy-cups (they look like muffin papers only smaller) and allow to harden. Mix 1/4 cup powdered sugar & 1/2 teaspoon of milk. Drizzle over truffles in various designs