DERBY LAND RECIPES

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DERBY DAY CHOCOLATE MINT THINS RECIPE | LAND O’LAKES



Derby Day Chocolate Mint Thins Recipe | Land O’Lakes image

Mint and chocolate flavor these chewy cookies.

Provided by Land O'Lakes

Categories     Cookie    Mint    Dessert

Total Time 0 minutes

Prep Time 30 minutes

Yield 3 1/2 dozen cookies (42 cookies)

Number Of Ingredients 11

1 cup Land O Lakes® Butter softened
1 1/2 cups sugar
1/2 cup firmly packed brown sugar
1 large Land O Lakes® Egg
1 teaspoon peppermint extract
1 teaspoon vanilla
2 cups all-purpose flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
21 crème de menthe thin candies , unwrapped, cut in half diagonally

Steps:

  • Heat oven to 350°F.
  • Combine butter, 1 cup sugar and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, peppermint extract and vanilla. Continue beating until well mixed. Add flour, cocoa, baking powder and salt; beat at low speed until well mixed.
  • Shape dough into 1-inch balls; roll in remaining sugar to coat. Place 2 inches apart onto ungreased cookie sheets. Bake 10-13 minutes or until cookies are set.
  • Immediately press mint half into center of each cookie. Cool 2 minutes on cookie sheet; remove to cooling rack. Cool completely.

Nutrition Facts : Calories 110 calories, FatContent 5 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 15 milligrams, SodiumContent 70 milligrams, CarbohydrateContent 16 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams

START DERBY DAY WITH A BEER CHEESE OMELET RECIPE | EXTRA ...



Start Derby Day with a Beer Cheese Omelet Recipe | Extra ... image

Oh hey: hot browns! Ever had a hot brown? Every single vaguely food-related outlet in existence is gonna tell you to have a freaking hot brown this Saturday in honor of the Kentucky Derby, but I swear we have other food there. I say "we" because I grew up in Kentucky and a hot brown—an open-faced turkey sandwich slathered in cheesy Mornay sauce and topped with tomatoes and bacon—wasn't exactly on the menu of every last restaurant in the state. Sure, at restaurants in Louisville there are plenty of riffs on the classic hot brown that's still served at its place of origin, The Brown Hotel, but I'm gonna risk tipping a sacred thoroughbred and say that the hot brown sandwich is more of a curiosity and novelty than it is an actual staple in the rest of the Bluegrass State.Know what is? Beer cheese. You can find it in tubs in grocery stores and on appetizer menus at plenty of casual restaurants, and if you're exceptionally lucky, you'll get to serve yourself from the communal tub on the bar at an older tavern. Beer cheese is not a shy cheese; it's cheddar and sometimes also blue or cream cheese, but always bolstered with dark beer, garlic cloves, mustard powder, Worcestershire sauce, and hot sauce or cayenne pepper. It should lightly harm your sinuses when you eat it, but not impede your reaching for another cracker upon which to spread more.Beer cheese also makes for one heck of an omelet filling. On a day like Derby Day when the mint juleps and bourbon slush flow freely, it's crucial to lay down a solid base of breakfast so things don't go sideways too early in the festivities. Serve this dish with hearty, dark bread and save the rest of the cheese to enjoy at any time (I suggest you try it for breakfast), or use it as an excuse to throw a viewing party. Either way, you're a winner.Beer Cheese Omelet

Provided by Kat Kinsman

Number Of Ingredients 11

Eggs
1 pound sharp cheddar cheese, cubed
4 ounces blue cheese, crumbled
½ cup Land O'Lakes salted butter
½ cup stout beer
2 tablespoons Worcestershire sauce
2 teaspoons white wine vinegar
1 garlic clove, minced
1 teaspoon dry mustard
½ teaspoon salt
¼ teaspoon cayenne pepper, or to taste

Steps:

  • Bring all ingredients except eggs to room temperature. Then place the cheeses and butter in a food processor or mixing bowl and pulse or beat until thoroughly incorporated. Add remaining ingredients (except eggs) and pulse or beat until smooth. Scrape the finished mixture into a lidded container and chill for 3-4 hours until flavors are combined.
  • When it's time to make the omelet, remove the desired amount of beer cheese from the container (2 tablespoons to 1/4 cup per omelet seems good, but that's up to you) and allow to soften to room temperature. Make an omelet according to your favorite method (this French omelet technique works quite well), and evenly add dollops of cheese before rolling. 
  • Serve with dark rye bread. Remaining cheese will keep in the refrigerator for about two weeks.

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