Tuesday, April 3, 2012

Mint Surprise Cookies

  • 1 cup Butter
  • 1 cup Sugar
  • 1 cup Brown Sugar
  • 2 whole Eggs
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • 3 cups Flour
  • 1 package (9.5 Oz. Package) Andes Chocolate Mints
Preheat oven to 375 degrees.
Unwrap Andes mints and cut mint rectangles in half, making squares.
Soften butter, add sugar, brown sugar, eggs, vanilla, baking soda and salt. Mix with electric mixer until smooth. Add flour and stir until mixed. Chill for an hour in the fridge (you don’t have to do this but it makes it easier to form balls).
Spoon dough and roll around a mint square (i.e. wrap the mint with dough). Cookie balls should be about 1 inch to 1.5 inch balls. The mint should not be showing.
Bake at 375 degrees for 10-12 minutes.


My mom used to make this for us kids when we were little.  It is super fun to eat, even as an adult
  • 8 cups Boiling Water, Divided
  • 2 cups Cold Water, Divided
  • 2 cups Evaporated Milk, Divided
  • 2 packages Green Jello (3 Oz Size)
  • 2 packages Red Jello (3 Oz Size)
  • 2 packages Orange Jello (3 Oz Size)
  • 2 packages Yellow Jello (3 Oz Size)
  • 12 ounces, weight Cool Whip

Each package makes one layer. There are 8 layers in all, two of each color. There is a clear layer, meaning you can see through the jello and a milky layer that uses the milk.
Before you begin, here are a few pointers. The first layer takes the longest to set up—after that, the next layers firm up faster. You CAN mix up the next layer while the previous one is setting up, but be careful not to mix it too soon or it will set up before you are ready.
Boil 1 cup of water in a small pan. Pour water into a bowl and mix in one package of jello. Stir until jello is dissolved.
Add 1/2 cup of cold water. Stir and then pour into an 8×11 glass casserole dish. Place into the fridge until the jello is set.
Boil 1 cup of water in a small pan. Pour water into a bowl and mix in one package of jello. Stir until jello is dissolved.
Add 1/2 cup of evaporated milk. Stir and then CAREFULLY pour into the 8×11 glass casserole dish on top of the previous layer. Place into the fridge until jello is set.
Alternate the layers so that the same colors are on top of each other. (Clear Green, Milky Green, Clear Red, Milky Red, Clear Orange, Milky Orange, Clear Yellow, Milky Yellow).
Top with Cool Whip.

Chicken Enchiladas

  • 3 pieces Large Boneless Chicken Breasts
  • 8 ounces, fluid Can Tomato Sauce
  • ¼ cups Green Onions, Chopped
  • 2 teaspoons Worcestershire Sauce
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Oregano
  • ½ teaspoons Cumin
  • 1-½ teaspoon Chili Powder
  • ¼ teaspoons Black Pepper
  • 10 pieces Corn Tortillas
  • 10 ounces, fluid Can Mild Enchilada Sauce (red)
  • 1 cup Shredded Cheddar Cheese
  • Oil (For Cooking Tortillas)
  • Lettuce (to Top)
  • Sour Cream (to Top)
  • Chopped Tomatoes (To Top)

Boil chicken breasts until fully cooked. Then shred with two forks.
While chicken is cooking, in a large bowl add the following ingredients and stir until well mixed:
Tomato sauce
Worcestershire sauce
Garlic powder
Chili Powder
Add shredded chicken to the mixture.
In a skillet, pour a small amount of oil and cook tortilla shells on both sides. Only cook them for a short time on each side so the shell stays soft and doesn’t harden.
(Placing the shells on paper towels after they have cooked will get the excess grease off.)
Fill each shell with some chicken and roll. Place in a glass casserole dish. Repeat until all 10 shells are filled, rolled and in the casserole dish.
Pour enchilada sauce over the enchiladas and top with cheese.
Bake at 350 for 15 minutes.
Top with lettuce, tomatoes and sour cream and then gobble them up.
*To make these spicier, add more chili powder and use medium or hot enchilada sauce.